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Messages - klickitat jim

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I looked at the recipe. Fuggles? Really, Jim? There are some people who say they don't like Fuggles...
Mind blow huh?

Even though I talked more than I should have, we didn't cover every detail. Sorry. I'm happy to answer any questions though.

Link to the recipe/process

Kegging and Bottling / Re: Bottling from keg
« on: August 17, 2018, 09:55:36 PM »
If you aren't going to consume the bottled beer pretty much immediately, you have to have a way of purging the bottle with CO2

Well... you don't "have to"... it's not like there's a law.

Calculate acid for total grain in total water. Then calculate acid needed for half the grain in total water. If total acid needed is 3ml, and the first mash needs 1ml, then the 2nd mash gets the remaining 2ml. It's just that easy.

Maybe my water is different than yours, but that doesn't work for me. I have alkaline water and need the acid in the grain to bring down the pH. If I add half the grain to the total water I need MORE acid to hit the right pH than if I add all the grain, so my first mash needs more acid than the second. In the couple of examples I looked at there is not a lot of difference between the two, though, so I figure that if I get the pH right for the first mash it should be good enough for the second.
When I split the grain bill the dark malt is going in the first mash.

No difference. Beer #1 was 150f for 90 min and 150f for 90 min. Beer #2 was 160f for 45 min and 145f for 90 min. The real difference is time. 45 min less

Thanks for the discussion, Jim. It has gotten me thinking about a similar procedure.

I do electric BAIB in a 10-gallon kettle, and that won't hold enough for a high-gravity beer so I often add some DME to kick up the OG. Instead I could do a low-temperature (145 - 150) mash with just base malt, then pull the grains and raise the temperature (or vice-versa) and add a second batch of grains for another mash. Using this technique I could do it all with grain, and the strike temperature calculations are easy for both stages. It means a longer mash, but the first one would proceed pretty quickly and could probably be stopped after 20-30 mins. One downside is that calculating pH for the second mash is a bit tricky  (this is true for the reiterated mash, too). I need to think about that some more. Maybe Martin can help if he sees this.
Calculate acid for total grain in total water. Then calculate acid needed for half the grain in total water. If total acid needed is 3ml, and the first mash needs 1ml, then the 2nd mash gets the remaining 2ml. It's just that easy.

Just listened, and while I tend to be verbose, the extra verbosity was due to my friend, crappy expensive satellite internet. I apologize for talking right over you guys a few times, but there was a gnarly delay. And I talk a lot lol

General Homebrew Discussion / Re: Favorite Beer Drinking Scene
« on: August 16, 2018, 02:14:02 AM »
A remote Montana stream all alone but with Morgan Freeman narrating

Ya that was a lot of fun!

Kegging and Bottling / Re: Bottling high gravity beers
« on: August 15, 2018, 10:23:19 AM »
I'm having great luck leg conditioning and beerguning to bottles

General Homebrew Discussion / Re: Diluting 88% lactic acid
« on: August 14, 2018, 03:00:31 AM »
It can also be changes in the malt from lot to lot

General Homebrew Discussion / Personal Preference Terroir?
« on: August 12, 2018, 01:12:48 PM »
So many things influence our preferences. Put a grade school cafeteria burger in a McD's wrapper and most will pick it over a homemade slider. Label your triangle test with colors and no bros will pick the pink one. Etc etc. But have you ever blindly found you have a preference that aligns with your heritage?

I know very little about wine but have always preferred Pinot Gris. I'm German so you'd think I would go for... what? I know so little about wine I'm not sure there is one. Riesling maybe? I always like cold beverages so I figured that was it. And I dig that je ne sais quoi that reminds me of subtle Belgian funk.

So one of my kids gets a job at a local winery and suddenly I'm wading through boxes of wine I would never buy, like $60 bottles of Meritage... and myriad other examples. But my go to is still Pinot Gris at about 50F.

So I Google it. In the old world its grown mostly in... drum roll... Alsace. The state in France where my great great grandfather is from, which is mostly German speaking and originally was part of Bavaria.


Have you ever blindly found a preference connected to your ancestors? I dont mean like your name is Butler, and you like butts... but something that sneaks up on you.

Equipment and Software / Re: 3-piece ball valve alternatives
« on: August 12, 2018, 12:21:19 PM »
I use these on the hot side and sanitized side of my system and have never had any issues.
Used them for a long time. I switched to the 3 piece 4 bolt things. I didn't really gain anything.

The Pub / Re: Do you think this is a good deal?
« on: August 09, 2018, 10:09:41 PM »
Fresh Newcastle? Or stale on the shelf for a year like most of what's found in the US?
I somehow suspect that this person wouldn't know the difference...
No, he knows. You need to get it fresh before that papery-caramel stuff goes away

I get the impression that the acid is somewhat subdued compared to the typical teeth etching American sour beers. When I hear "fruit forward, bigger than normal, clean Berlinerweiss" I imagine something probably quite different than a Cascade type beer. Especially when you consider that their idea was for it to be an entry to craft beer... beer.

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