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Messages - klickitat jim

Pages: [1] 2 3 ... 565
1
All Grain Brewing / Re: Double Mash
« on: Today at 10:26:47 AM »
Actually it shouldn't be too effected by age. I used a whole tube of this

2
The Pub / Re: Duvel - Single Fermented (and in 500 ml cans)
« on: Today at 10:19:14 AM »
Awesome! Now when someone says they made a Duvel with an American hop, and force carbed it, when folks say "it's not a duvel" they can say "what ever dude"

3
All Grain Brewing / Re: Double Mash
« on: July 19, 2018, 09:21:55 AM »
Bueller... Bueller...

Brewed January
Shipped March, I think...

Now the challenge is on my bottling sanitation more than anything. Especially the one I sent to Drew, which bounced around the California coast for about ten days before it arrived.


4
Beer Recipes / Re: Helles lager recipe suggestions
« on: July 19, 2018, 06:58:46 AM »
I have brewed this , it doesn't follow tradition lagering technique but it makes a very enjoyable Helles. I use 029 in the first batch and 34/70 in the second and fermented at 66 degrees ramping at the finish to 72. http://brulosophy.com/recipes/munich-helles/

More on warm fermenting lagers http://brulosophy.com/2017/02/20/yeast-pitch-temperature-pt-2-cool-vs-warm-in-a-lager-exbeeriment-results/

Calling the Brulosphy Helles a Helles is fightin’ words!

What was it about it that you didn't like?  That made it "not a helles"?

It was a joke. A comical throwback to a odd time in our collective forum existence.
That's how I took it. I mean it was obviously a joke, because calling brülosophy helles "not a helles" is like... ludicrous. Duh, they use an ümlat. How much more aüthentic can one be?

5
Beer Recipes / Re: Helles lager recipe suggestions
« on: July 18, 2018, 10:43:08 AM »
Everyone is posting malt bills. Is there no recommendation yeasts?


Sent from my iPhone using Tapatalk
I nominate Wyeast 2206 Bavarian Lager.

6
I'd strongly recommend getting a 12 to 15 gallon kettle if you plan to BIAB. I bought a 10 gallon and immediately realized I underestimated the size. I max it out for anything bigger than a session brew. I ended up getting a 20 gallon and have plenty of room to brew 7+ gallon batches of  just about any recipe and could do a 5+ gallon batch of a big a$$ beer!

Sent from my Pixel 2 using Tapatalk
Yup. For 5-7 gallon batches!

I have 2 15s. If I used a bag I'd only need 1. Great size for no sparge 6 gallon batches from session to 1.070 ish. And if you double mash, you can go skys the limit. 1.110 is my biggest yet.

7
General Homebrew Discussion / Re: New info on sanitizers
« on: July 17, 2018, 07:28:29 PM »
This study is not any good. It tested the efficacy of sanitizers using a 1:10 concentration of sanitizer and contaminant. Of course they wont be effective at that rate. We don't use iodophor for that purpose. It isn't meant to be used that way. We use it as a surface sanitizer on clean surfaces, and for that purpose it is very effective.
So, as long as I don't sanitize with 1 part rinse-free iodophor and 10 parts pedio... I should be fine?

8
I'd spend my money on a way to control fermentation temp before a nifty kettle.

9
All Grain Brewing / Re: pale malt difference
« on: July 13, 2018, 01:31:31 AM »
I just tasted a gravity & pH sample from my first brew with Simpson's Golden Promise (I know, how did I not get to this before.)  I think I'm in love.
My personal favorite

10
Beer Recipes / Re: Pickle Juice
« on: July 12, 2018, 11:40:42 PM »
Cool!

11
Beer Recipes / Re: Pickle Juice
« on: July 12, 2018, 10:51:00 PM »
I think the acid is mainly acetic

12
General Homebrew Discussion / Re: PBW vs TSP
« on: July 08, 2018, 11:51:13 PM »
Can we eat PBW?
  You go first.
I've had PBJ, but only with the crust cut off. I'd guess that the W in PBW means With crust.

13
General Homebrew Discussion / Re: PBW vs TSP
« on: July 08, 2018, 12:42:56 PM »
Can we eat PBW?

14
All Grain Brewing / Re: pale malt difference
« on: July 06, 2018, 09:24:49 PM »
Joe has got to be the most knowledgeable malt person around. Great teacher too.

15
All Grain Brewing / Re: pale malt difference
« on: July 06, 2018, 10:46:04 AM »
"2 row" is a poor descriptor for precisely which malt to use. Maris Otter is a variety of 2 row. We all misuse these terms. I tell people I use Golden Promise... but more specifically its Simpsons Golden Promise Finest Pale Ale. Even though you could certainly use a larger yeast with it, even a larger yeast that is actually an ale yeast.

It's just one of those things. In fishing they refer to monofilament vs florocarbon. Um, both are actually monofilament, unless they are braided... but I guess monofilament sounds better than nylon.

I suspect one of the key aspects that effects final beer flavor is diastatic power. Generally American paler kilned malts, about 80% of which are 2 row, are far higher DP than their European counterparts. Yes, different varieties. Yes, kilned differently. But treat an American variety they way the European maltsters do and I bet my suspicion is accurate ish.

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