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Messages - klickitat jim

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1
General Homebrew Discussion / Re: Star San suck back
« on: November 29, 2017, 03:57:13 PM »
The OP wasn’t crashing. He lowered the temp 5°
.

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2
General Homebrew Discussion / Puzzle
« on: November 29, 2017, 06:58:04 AM »
I like some English beers. London Pride is probably my favorite. I got it at something or other Station in Portland, Oregon a couple years ago.

I'm drinking one of my APAs right now. Simple grain bill, moderate bittering, gob of Vic Secret and Cascade in whirlpool, 1056... I brewed it in February. The keg has been in at 35f ever since. I just noticed, it's developing an "English" character,  just like the London Pride I got in Portland.

What do you think is causing that?

Makes me think I should bottle a few and enter it as an ESB. Instant 45 point winner lol.

3
The Pub / Re: One sentence Brewery Summaries
« on: November 29, 2017, 06:32:01 AM »
Sam Adams - In Boston, Lager tastes like a Pale Ale

Lagunitas - Spanish for Heineken

Deschutes - Its a pond AND a river

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4
General Homebrew Discussion / Re: Star San suck back
« on: November 29, 2017, 06:20:53 AM »
I'm curious why one wouldn't just remove the blow off tube from the bucket of starsan before Crashing? If it's still fermenting so active that you need a blow off tube, why are we crashing?

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5
General Homebrew Discussion / Re: Oxygenating wort with a wine whip?
« on: November 29, 2017, 06:15:07 AM »
Like anything in brewing, everything depends on everything else. So long as you pitch plenty of healthy active yeast to we'll oxygenated wort that is properly mashed, and then drink it cold and quick... nothing else matters.

Remember that outnumbering bacteria with yeast doesn't kill the bacteria. And the bacteria can eat things the yeast leave behind. But it may take some time to develop so, just drink fast and it's fine

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6
General Homebrew Discussion / Re: Oxygenating wort with a wine whip?
« on: November 29, 2017, 06:04:50 AM »
Playing devils advocate here,

How are people sanitizing their drills?

So the spinning whip, mixstir, paint stirrer, what have you..  is spinning the wort. The swirling vortex then pulls air into the vessel from outside. And what is directly outside? The whirling ventilated fan/motor of a drill. Hurling God knows what into the air directly above the opening of the vessel.

And we pick at people who only soak their O2 wand in sanitizer...

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And then immediately pitching a big starter of healthy yeast which will outcompete everything.
If one were concerned, and I have done this too many times with no infections to be concerned, one could easily rig up a system with a whole in a bucket lid or through a bung in a carboy so air couldn't get in.
If anyone uses a mix stir with a carboy the bung is a good idea anyway so that the metal rod doesn't wack the glass.
Then you would agree, no need to go crazy sterilizing an O2 wand.

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7
General Homebrew Discussion / Re: The pellet debate
« on: November 29, 2017, 05:46:31 AM »
I grew some hops once, well.. twice. I used about a bunch in a brew. I dried them first on a furnace filter and a box fan. I didn't weigh them, I just put a huge hand full in toward the end of the boil. The beer was infected but I had fun. I think I was spot on at my estimate of IBUs though.

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8
General Homebrew Discussion / Re: Oxygenating wort with a wine whip?
« on: November 29, 2017, 05:33:37 AM »
Playing devils advocate here,

How are people sanitizing their drills?

So the spinning whip, mixstir, paint stirrer, what have you..  is spinning the wort. The swirling vortex then pulls air into the vessel from outside. And what is directly outside? The whirling ventilated fan/motor of a drill. Hurling God knows what into the air directly above the opening of the vessel.

And we pick at people who only soak their O2 wand in sanitizer...

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9
Kegging and Bottling / Re: Belgian Strong Ale Bottles
« on: November 29, 2017, 04:58:20 AM »
I don't believe people can tell the difference between 2.5 volumes and 3 unless they are side by side. A 2.5 that is a few degrees warmer will be just like a 3... but I do think that people can mistake a 3.5 or higher for a gusher. They see side flowing out and immediately think infection. They will then imagine a slew of off flavors.

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10
General Homebrew Discussion / Re: What's Brewing this Weekend?
« on: November 27, 2017, 01:47:21 PM »
Back in the saddle again! Two no-sparge Pale Ales, one old school with Cascade and Centennial half n half in the whirlpool, and one with half Crystal and the other half equal parts Simcoe, Vic Secret and Mosaic.

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11
Beer Recipes / Re: Hop blend featuring Nelson Sauvin
« on: November 25, 2017, 02:04:38 AM »
First of all, I have had a hard time getting my hands on Nelson for a couple of years now, so you are a lucky man if you've been able to score some.

Second, the best IPA I've ever brewed used a blend of Nelson, Meridian, Citra, Motueka and Apollo. The Apollo from that harvest was really orangey, so you could probably swap Amarillo in for that, and the Motueka was a bit overpowered, so you could probably drop that altogether. The combo of grapefruit/muscat from Nelson, stonefruit from Meridian, and mango from Citra is killer in fruity IPA's.
Was that one you sent me? If so I recall it being marvellous

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12
General Homebrew Discussion / Re: Oxygenating wort with a wine whip?
« on: November 23, 2017, 08:16:37 PM »
I have tried just about every method and finally settled on pure O2 with a stainless wand and .5 micron tip. Everyone has their opinion, and there's more than one way to skin kittens, but in my opinion and experience, pure O2 is by far best and most dependable

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13
Yeast and Fermentation / Re: Stout Help
« on: November 23, 2017, 04:46:14 PM »
Thanks for everyone's input. I may end up trying each eventually. I'm going with London Ale to start.

I've been enjoying some stouts lately and thinking about mine. My current favorite is Pelican Brewing Tsunami, which to me is a beautiful "tropical stout" but with an American fermentation profile. Then I revisited Deschutes Obsidian. Hoppier than I remember it. I think my stout is in between those. So I'm going to slightly dial down my late hops and use London Ale. See where that gets me.

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14
Yeast and Fermentation / Re: Stout Help
« on: November 23, 2017, 05:49:05 AM »
I like the Wyeast 1318 London Ale III.
http://www.wyeastlab.com/yeast-strain/london-ale-iii
Looks like I wouldn't have to adjust for attenuation. Any specia l fermentation tricks compared to 1056?

They say it's a famous brewery... true top crop. Is it yorkshire?

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15
Yeast and Fermentation / Stout Help
« on: November 23, 2017, 02:36:24 AM »
You guys helped me build a decent stout last year. 3rd in Seattle...

I'm thinking of brewing it English this winter rather than 1056. It's got fuggles and northern brewer for hops, so I think all I will change is the year and subsequent fermentation temp if needed.

I'm looking for a Wyeast strain suggestion. I don't want to hit n miss this time. If it's less attenuative than 1056 that's fine, I can drop my mash temp to compensate, or even drop the base grain/OG to take some FG points off. My current recipe is kinda high anyway.

Fire away. Maybe ill go with consensus, or most supported by experience. Also, let me know if I need to pull any audibles, like open fermentation.

Thanks guys

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