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Messages - klickitat jim

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Felt in in the knees... thats awesome

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Commercial Beer Reviews / Re: Leinikug Grapefruit Schandy
« on: Today at 09:39:28 AM »
The real question here is why in the world did Jim even try it?

I'm not even sure I would offer it to guests.
Wife's friend asked her to pick some up for her. Wife poured herself one, and handed to me. One wiff, one sip, thats all it too.

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For bragging rights? Sure, what the heck.

4
All Grain Brewing / Re: Question for those with recirculating mash.
« on: May 26, 2016, 12:33:48 PM »
I can recirculate the whole time, but I dont. But mine is a manual direct fire recirculating setup. Basically batch sparge in a stainless mash tun.

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Commercial Beer Reviews / Re: Leinikug Grapefruit Schandy
« on: May 25, 2016, 06:12:32 PM »
Recommended food pairing: potted meat and a nice rhubarb salad. Or anything that tastes better coming back up

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Commercial Beer Reviews / Re: Leinikug Grapefruit Schandy
« on: May 25, 2016, 06:10:00 PM »
Not surprised, man. Their lemon summer shandy isn't much better. Fake 'lemonade' flavored 'beer'.
The Pledge Shandy is heaven compared to this Mr Clean version

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Commercial Beer Reviews / Leinikug Grapefruit Schandy
« on: May 25, 2016, 05:50:48 PM »
Can not be overstated, hands down, over the top, had to be there, beyond reasonable doubt.... most disgusting horrendous beverage I've ever tried.

Aroma: what the?
Appearance: bug killer
Flavor: inescapable fake grapefruit pitch and unwashed hands overly handled skins, which lingers on and on and on... even Listerine won't touch it.
Mouthfeel: I can't feel my mouth, or wait... hey, who's been feeling my mouth, and could someone tell them to please wash their hands next time?

Overall: give it a try, maybe you'll like it

8
When it comes to discount raw fish I'm not so sure I am as concerned that it gets off "to a great start" as much as it doesn't end badly. Especially on a Tuesday. That would be last week's fish, making room for this week's deliveries in the cooler...
To quote a helicopter pilot friend, "probably it's fine"

9
I'm definitely no scientist, but with batch sparging I can't imagine how the drain style would have anything to do with conversion or efficiency

10
Yeast and Fermentation / Re: Still learning my yeast strain
« on: May 24, 2016, 06:25:47 AM »
I assume 2352 is believed to be Augusteiner. I'm going to try it at 52F next, but my gut feeling is that Augusteiner uses it at 50F. Maining because it seems more likely that they would do 10C rather than 11.11C lol

I could see that. But also keep in mind, if this is their "house" strain they have been using for hundreds of years it is has probably acclimated to fermenting at a lower temp than the reported lab produced strain will do effectively.
True, but I doubt Wyeast got their culture 100s of years ago
I've done really well with this yeast for multiple batches at 50F, I was just surprised to see how a two degree drop effected it so much. I almost have to try it at 52 now. If dropping 2f did that I wonder what adding 2f will do.

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General Homebrew Discussion / Re: Is anyone else in Okinawa
« on: May 23, 2016, 07:49:13 PM »
I was there 6 months in 84

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By the way Joe Sr, no holds barred on your feedback. I'm thick skinned and want to know what you really think

Gotcha.  Drank the Dark Muse on Friday while brewing.  Shared with the wife.    Delicious and right up my (our) alley.  The wife loves Dragon's Milk, Fade to Black, and several other stouts, imperial and otherwise.

Have some notes at home that I'll get to.  Long weekend with spring cleaning and all that.

I think I'll save your NHC stout so I can savor it when you take gold.
Lol, ya right

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Yeast and Fermentation / Re: Still learning my yeast strain
« on: May 23, 2016, 05:42:55 PM »
I assume 2352 is believed to be Augusteiner. I'm going to try it at 52F next, but my gut feeling is that Augusteiner uses it at 50F. Maining because it seems more likely that they would do 10C rather than 11.11C lol

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Yeast and Fermentation / Re: Still learning my yeast strain
« on: May 23, 2016, 04:57:01 PM »
Jim find the Devil's Backbone presentation from 2014. They use the Augustine yeast, and ferment at 52F if IIRC.
Will do

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By the way Joe Sr, no holds barred on your feedback. I'm thick skinned and want to know what you really think

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