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Messages - klickitat jim

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1
General Homebrew Discussion / Re: Hydra wort chillers
« on: October 18, 2018, 08:21:55 PM »
A garden spigot under every sink! There are several uses for them, such as a fixing drain clogs with a bladder style sprayer...

2
The Pub / Re: The future has never seemed more bleak
« on: October 16, 2018, 11:47:32 PM »
It's not that I dont believe in science, it's that I dont believe in politics.

3
The Pub / Re: The future has never seemed more bleak
« on: October 16, 2018, 11:28:56 PM »
All I’m going to say is this:  threads like this cause my tongue to bleed.  The proximal cause is biting it.  The distal is not wanting to get banned for making people mad over politics.

Thank you.
I full agree and request this be closed. Whether wittingly or unwittingly, this thread likely baits people to speak their mind on a subject (politics) which is not in the best interest of the forum. Unless we are going to welcome ALL political views. Even then, that's not what most of us are here for.

4
The Pub / Re: The future has never seemed more bleak
« on: October 16, 2018, 01:41:37 PM »
Doesn't matter because we'll all be drinking Brawndo by then anyways

5
The Pub / Re: The future has never seemed more bleak
« on: October 15, 2018, 11:59:25 PM »
I'm banking on the premise that there will always be enough beer to satisfy the people still alive.

6
Lol, I thought only Denny would get that one

7
hopfenundmalz,

I am planning on bringing a few samples to my clubs meeting this weekend for just that reason, but thought I would throw it out here as well.

Robert,
One was a Marzen, Jamil's recipe from Brewing Classic Styles, one was the Can You Brew It Arrogant Bastard Clone, and one was a Celis Pale Bock clone from Austin Homebrew. In the mix as well I brewed my Pale Ale recipe, with no problems, and my Hefeweizen with no problem.

Richard,
I do pitch the whole starter. I thought about decanting, but I thought part of the idea of a starter was to pitch active yeast and thought cold crashing would negate that, but I guess I could crash, decant and then maybe add a bit of wort in on the brew day to get it active again.
Pitching a whole starter... if you let it completely run its course, exposed to oxygen or air, then its oxidized and the yeast are done so there's no value to keeping the oxidized wort. If the starter has not run its complete course and the yeast are active and in suspension, its probably not terribly oxidized, and since the wort is full of active yeast in suspension, there is value to keeping/pitching the whole thing.

I wish we could have two separate terms for the two different methods, then we could know what each other is talking about.
I make my starters the morning of brew day and pitch them that evening. The whole thing. It would be foolish to treat my starters the way a person would if they were simply using their starters to multiply yeast cells by allowing them to complete their life cycle and drop out of suspension. Conversely, why would they want to dump flavorless oxidized wort into their beer?

In short, we call both methods a starter, but both do not have the same purpose or the same results
Jim, you already solved this elsewhere.  An active one like you do is a "starter," because you're just getting the yeast awake and going.  One that's completed and decanted is "propagation,"  because you're growing up a new supply of cells, no longer active, which need to start up again when pitched.  (What I do, and what I call it.)  All that's left is to popularize the use of these preexisting, perfectly sensible terms. Start a movement.  Or propagate one, either way.
They may think it's a Movement, and that's what it is, the klickitat jim anti-massacre starter movement? And all you gotta do to join is to sing it the next time it comes around on the guitar

With feelin'


8
Kegging and Bottling / Re: Racking on top of overcarbonated beer
« on: October 13, 2018, 01:42:02 AM »
If clear beer that is just over carbonated is coming out now, I wouldn't agitate. Just pull the PRV a few times over the course of a few hours, then try a pour again.

9
hopfenundmalz,

I am planning on bringing a few samples to my clubs meeting this weekend for just that reason, but thought I would throw it out here as well.

Robert,
One was a Marzen, Jamil's recipe from Brewing Classic Styles, one was the Can You Brew It Arrogant Bastard Clone, and one was a Celis Pale Bock clone from Austin Homebrew. In the mix as well I brewed my Pale Ale recipe, with no problems, and my Hefeweizen with no problem.

Richard,
I do pitch the whole starter. I thought about decanting, but I thought part of the idea of a starter was to pitch active yeast and thought cold crashing would negate that, but I guess I could crash, decant and then maybe add a bit of wort in on the brew day to get it active again.
Pitching a whole starter... if you let it completely run its course, exposed to oxygen or air, then its oxidized and the yeast are done so there's no value to keeping the oxidized wort. If the starter has not run its complete course and the yeast are active and in suspension, its probably not terribly oxidized, and since the wort is full of active yeast in suspension, there is value to keeping/pitching the whole thing.

I wish we could have two separate terms for the two different methods, then we could know what each other is talking about. I make my starters the morning of brew day and pitch them that evening. The whole thing. It would be foolish to treat my starters the way a person would if they were simply using their starters to multiply yeast cells by allowing them to complete their life cycle and drop out of suspension. Conversely, why would they want to dump flavorless oxidized wort into their beer?

In short, we call both methods a starter, but both do not have the same purpose or the same results

10
General Homebrew Discussion / Re: Hops can convert starches
« on: October 11, 2018, 01:49:05 AM »
New drunken revelation!:  Fresh NEIPAs are hazy PRIMARILY BECAUSE....

Dry hops contain enzymes which convert unconverted complex dextrins into fermentable sugars and it keeps the yeast eating and in suspension otherwise they'd be settling out but since they're not done eating they don't.

Discuss.  Or don't.  I don't care.
Seems you're feeling better now.  Cheers!  So... Primarily?  Dunno.  In part at least?  Why the heck not.   Except that besides attenuation, the other big purpose of dry hopping back in the day was rapid clarification; but then the mechanism there is providing lots of polyphenols to complex with proteins and all settle out, which will not have gone to completion in said FRESH Knee-pah, so maybe, hmm...

Yeah... it's so VITAL to consume your NEIPA within SECONDS of it getting into the can that you need to go wait in line for 20 minutes in the NE to get the freshest stuff.  Even though it kind of sucks.  But yeah.

Yes, I feel very much better, now, thank you.  I'm trashed, not on beer but on 3 (or maybe more soon?) good old fashioned Wisconsin whiskey old fashioneds with cherry juice, yummo.  I do drink stuff other than beer on occasion.  This was one of many of those occasions.  Cheers all.
3 Old Fashions, and feeling better... no denying the correlation there

11
General Homebrew Discussion / Re: Hops can convert starches
« on: October 11, 2018, 01:29:36 AM »
New drunken revelation!:  Fresh NEIPAs are hazy PRIMARILY BECAUSE....

Dry hops contain enzymes which convert unconverted complex dextrins into fermentable sugars and it keeps the yeast eating and in suspension otherwise they'd be settling out but since they're not done eating they don't.

Discuss.  Or don't.  I don't care.
NEIPAs are what caused hops to get enzymes, I'm pretty sure

12
Kegging and Bottling / Re: Racking on top of overcarbonated beer
« on: October 11, 2018, 12:51:29 AM »
Where is the over carbonated beer? If it's in a keg I would just vent it down. If it's in bottles... I'd just chill the heck out of them before opening.

13
General Homebrew Discussion / Re: Hops can convert starches
« on: October 10, 2018, 08:32:31 PM »
Based on my experiences and tastes and stuff I've heard on podcasts or read on the internet...

I've never noticed a gravity change after dry hopping. Maybe because I have never reverified gravity after dry hopping.

Since quite a while, I like to get my hop aromas from whirlpool additions and preserve them by closed transfer. So, I'm safe from the enzyme boogeyman.

Maybe...

Caveat- I believe in the boogeyman, so dont take that comment as discredit towards hop enzyme activity

14
General Homebrew Discussion / Re: Hops can convert starches
« on: October 10, 2018, 08:25:02 PM »
dmtaylor, I hate to break it to you but you ARE a celebrity here

15
General Homebrew Discussion / Re: PBW vs Oxiclean
« on: October 09, 2018, 08:26:05 PM »
For me, PBW works better but I use oxiclean because of cost

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