Show Posts

This section allows you to view all posts made by this member. Note that you can only see posts made in areas you currently have access to.


Messages - klickitat jim

Pages: [1] 2 3 ... 513
1
Yeast and Fermentation / Re: ESB: 1450 1028 or 1056
« on: Today at 10:57:49 PM »
Mines going to be 1450 today, though I dumped a cake of 1028 last night. Time will tell if I made the right decision. I think I did

2
All Grain Brewing / Re: Double Mash
« on: Today at 10:47:16 PM »
Second mash temp nailed! Don't forget second mash acid addition... I almost did. I would also suggest stirring or recirculation when heating the first runnings to strike temp.

3
All Grain Brewing / Re: Double Mash
« on: Today at 10:37:54 PM »
After runoff the first mash, then back to mash tun, according to my stick I lost one gallon. Temp dropped to 142 in the transfer. Bringing it back up to strike temp for the remaining 14 lbs.

By the way it didn't occur to me until just now to remeasure and recalculate strike... Probably important step or you'll undershoot.

4
All Grain Brewing / Re: Double Mash
« on: Today at 10:17:05 PM »
After 40 min I stired and started recirc-vorlauf. Pull a sample and got 10 brix. According to Kai's chart it should be 9.9 brix for 3.3qts per lb.

So far so good (two separate samples both read 10. I don't trust refractometers...)



5
General Homebrew Discussion / Re: N. C. Old Rasputin
« on: Today at 10:05:37 PM »
Or add some sugar...
Cheater! Also could add alcohol

6
Beer Recipes / Re: Is this overboard??? IPA hop schedule.
« on: Today at 10:04:42 PM »
Batch size is being assumed... I assume

7
Yeast and Fermentation / Re: WLP670
« on: Today at 10:00:09 PM »
It's probably safe to say that the only way to ensure you maintain the exact same proportions would be to not use it, leave it in the original package... because as soon as you pitch it to wort it will begin to change. They all reproduce at different rates, or so I'm told. Some of this is flying by the seat of your pants.

8
All Grain Brewing / Re: Double Mash
« on: Today at 09:54:16 PM »
150f mash temp, hit it right on (verified by digital)

14.5 lbs in 12 gallons. That was fun doughing-in! Pretty much max capacity. After 10 min and two stirs I pulled a sample for pH which read 5.4 but the flash blanked it in the photo... It said 5.3 right after the photo. Close enough, my meter probe is old and my calibration fluids are too.


9
All Grain Brewing / Double Mash
« on: Today at 09:05:49 PM »
Brewing my Imperial Stout today. A couple of you posted interest in how it goes, so I will do that here. I will do 1st Mash Brix, 2nd Mash Brix, and OG to the fermentor. Heating strike now...

10
All Grain Brewing / Re: Clarifying agents
« on: Today at 02:46:51 AM »
I cut them in half with a pill cutter.

11
All Grain Brewing / Re: Clarifying agents
« on: Today at 01:49:30 AM »
In my experience, gelatined pale lager beer is clear a little faster than non gelatined, but after a month or so of cold storage they are the same.

I use 2206 for lagers these days

12
All Grain Brewing / Re: Clarifying agents
« on: Today at 01:27:55 AM »
I use wirlfloc in every boil. I used to use gelatin at the end of primary but I made the mistake of smelling it once. I really don't see a difference with OR without. Maybe I've fixed some upstream problems along the way and no longer need it.

13
How cool would it be if, after all the studies, they discovered that there is no yeast, and fermentation is relative?

14
Sounds like it won't have any wood flavor, so I wouldn't enter it in that category.  Enter it as what it tastes like.
Probably right when it comes to getting decent scores, but my favorites you can tell what had been in the barrel, but the barrel itself is hard to find.

15
Yeast and Fermentation / Re: WLP670
« on: January 17, 2018, 05:33:40 PM »
There's a lot of theoretical debate on wild blend starters. I think if bottle dregs will maintain continuity through being propagated, why not a starter? I have had the best luck with wild blends by just pitching an active starter, just like all of my other beers.

Pages: [1] 2 3 ... 513