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Topics - klickitat jim

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1
General Homebrew Discussion / Too much SO4?
« on: February 20, 2018, 01:36:05 AM »
I've been playing with additions. Normally I run mine on the low side. I pushed it, for me, in a recent beer. I suspect I found out what too much CaSO4 is for me. The beer is an English IPA ish beer. I don't claim to be an expert in the style by any means. The thing I believe to be too much SO4 is a strange mineral dry thing that is mid palate. It similar to papery oxidation but not it, just throwing that out there as the most similar I can think of. Oddly, the last sip from the glass (warmed) the odd mid palate thing in lessened.

It's a 1.060 all Golden Promise, mashed low, bittered around 40 ibu with Challenger, then 50g each of EKG, Fuggles and Target 5min and dry hopped with the same. 1028 at 65f. Closed transfer (Crystal clear) to a properly purged keg. Conditioned one week in the kegerator. Water is distilled with minimal Mg, Na, and 200ppm SO4 from CaSO4. All calcium comes from gypsum, all Cl came from 2g of NaCl.  The most SO4 I have used in the past was an American IPA, with 150ppm SO4.

Other than that the beer is quite nice. Any thoughts? Am I right? Did I just find my personal limit for SO4?

2
General Homebrew Discussion / Happy Birthday Denny!
« on: February 15, 2018, 02:29:13 AM »

3
General Homebrew Discussion / Best Homebrew Labels Ever!
« on: February 15, 2018, 01:36:08 AM »
You can have a different name for each bottle!

4
General Homebrew Discussion / SN Experimental Hop 1/2 rack
« on: February 11, 2018, 02:34:24 AM »
Anyone out there try these yet?

Pils is enjoyable

The IPA is flawlessly average

I really dig the Double IPA. That hop would play nice in a funky beer. Or dang near any hoppy American style. Easy drinking base beer too, holy smoke.

5
Thought I'd move this to a new post under general brewing:

Does yeast in suspension effect a hydrometer reading?

Here is my hydrometer reading of distilled water at 68F (my hydrometer is calibrated to 68F (

And my hydrometer reading the same water immediately after dissolving about 4 grams of Fleishman dry pizza yeast. (Half the packet)

And my hydrometer reading the same water after dissolving another 4 grams into it, total of 8.

There is no sugar, there is no gas being produced. The time involved was about 3 minutes start to finish, once I got my water to exactly 68F. You can see a tiny bit of foam at the top, that's from me shaking it to mix. Naked eye in person, it was all in the top 1/4". Much like taking an FG reading of green beer that still has yeast in suspension. I don't think it's enough to lift the hydrometer 10 points

I think yeast in suspension falsely increases a hydrometer gravity reading.

6
General Homebrew Discussion / Closed transfer
« on: February 06, 2018, 07:16:30 PM »
I'm flirting with trying closed transfer. I use Speidel 30Ls. I stumbled onto these ball lock in caps with 5psi adjustable PRVs.

How are you guys cleaning and sanitizing your spigot after fermentation for transfer? I don't like the idea of running 5 gallons through a wild inoculation

How do you know when you have the keg properly filled? I'm looking at some color change tape for the side of the keg, but don't know if it changes between room temp  (keg) and 32-35° (incoming beer)


7
Beer Recipes / How much to use
« on: February 06, 2018, 05:18:35 PM »
...for a folding space saison?

8
General Homebrew Discussion / Biotransformation
« on: February 03, 2018, 04:41:06 PM »
Anyone listen to the latest Basic Brewing podcast with John Palmer regarding New England IPA?

I've been hearing about hop biotransformation for a few years, and back then there was little to no scientific study to prove it. Lately I've been hearing it a lot from several noteworthy brewing gurus. But according to Palmer, who cited a professor at UofO, biotransformation has only been proven in a couple wine strains and a couple Bret strains. Palmer is saying biotransformation is not occurring in ale or lager strains.

I suppose it could be successfully argued that SOMETHING is different when comparing beers dry hopped post fermentation with those dry hopped during fermentation, but who knows exactly what that is right now?

After hearing so many use the term biotransformation lately, I was believing that there must have been a new study proving it. I tried it in a couple pale ales and found no change or at least unnoticeable change, and on one brew day I did one batch at day 3 (during) compared to one batch for the last 3 days (post), and the post fermentation had obviously more aroma, but the same basic flavors. Meaning no noticeable new biotransformation flavors.

I'm curious if someone has study info that Palmer missed, or if this is another case of jumping on the band wagon just to find there is no band...

9
All Grain Brewing / Tripel water profile
« on: January 29, 2018, 11:52:46 PM »
Looking for experienced opinion for water profile on a Trappist Tripel. So far I'm planning 1.085, 80/20 pils/sugar. 30 cibu from Tett and Hall Mitt. Wy3787.

Not yet able to find a reliable water suggestion

Thanks

10
General Homebrew Discussion / Reward achieved!
« on: January 24, 2018, 02:03:09 AM »
My Friday, finally. It don't get too much better than this!

11
All Grain Brewing / Double Mash
« on: January 18, 2018, 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...

12
General Homebrew Discussion / Big Stout Stuff
« on: January 14, 2018, 07:06:52 PM »
After much thought, i am going to try for a less American imperial stout than Old Rasputin. Maybe more like an imperial tropic stout-ish. Tone down the hop bitterness and flavor, more toward balancing the hops n malt.

What do you think?

71% Golden Promise
22% German Dark Munich
4% Roasted Barley
3% UK Chocolate
~40 ARM Mosher
~1.100-1.104
~1.024-1.026
~10% ABV
~50 IBU Tinseth

~75 Ca, 5 Mg, 25 Na, 100 Cl, 60 SO4
Will be using the double mash, no sparge method. Targeting ~ 5.4ph

40g Magnum FWH
30g EKG and 30g Fuggles at 10min

Wyeast 1450 at 65f till 50% ADF, then free rise to 72f.

13
General Homebrew Discussion / Pelican hits a dinger again
« on: January 12, 2018, 02:39:36 AM »
Hey Denny,
We need to get one of these to Drew. I'd love to hear what he things. I think it's maybe THEE best Saison I've had yet. Everything these guys do is amazing. Even Bad Santa will make you reconsider Sasquach Beer!

Saison on gin barrels. Who'd a thunk?

Company photo... Too lazy to pick up my socks for a POV

14
General Homebrew Discussion / What I want
« on: January 09, 2018, 03:16:07 AM »
Looking for...

Digital thermometer that can take the place of my blichmann thermometers. In other words, 1/2" male NPT and hot wort proof. My brewmometers work great except for low temps. Off by a ways when it gets down to pitching temp.

1/2" NPT butterfly valve. Seems like they'd be better than ball valves at flow control and easier to clean.

15
General Homebrew Discussion / NaCl?
« on: January 06, 2018, 04:25:36 PM »
I'm puzzling over a very minor thing I find in a few of my beers. Difficult to properly describe but I'll do my best. Currently I have a nice pale ale on tap. It probably has too much hop flavor and aroma to nail the BJCP description, more of an IPA with lower end hop bitterness and on the low end of abv. It has no off flavors, it's properly carbonated, looks great, smells great. Upon taking a drink, it starts great and ends great, but there is a middle that seems, for lack of a better term, hollow.

I have two theories.
1. When you first take a drink it's full of carbonation, which amplifies everything, but as the carbonation diminishes it seems like the flavor and aroma and mouthfeel drop. Then after swallowing it kicks back up because now you have retronasal. In other words, nothing is wrong.

2. I'm missing some water ions and that is causing the mid palate hollow thing. My well is quite low in NaCl and I don't ads any.

The adjusted water on this beer is
100 Ca
10 Mg
8 Na
46 Cl
134 SO4

Thoughts?

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