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Topics - klickitat jim

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1
General Homebrew Discussion / Rube Goldberg Part Two
« on: January 31, 2016, 09:21:43 AM »
Today is brew day for my final tweak of the season on my Munich Helles and German Helles Export. I've got my starters going and plated my Wyeast Munich II 2352 to bank for next season. While I wait for my hose to thaw I thought I'd post what I'm doing this time.

Bavarian Hell - M.E. BJCP 4A
1.046 OG ~16 IBU
85% Best Pils
10% Best Vienna
5% Weyermann CaraHell
152F 90min 5.5pH
DI water with minimum amounts of CaCl, MgSO4, NaCl, Phosphoric acid to 5.5 pH
16IBU from German Magnum @ FWH, Hallertau Mittelfruh and Tettnang Tettnanger at 10min
Wyeast 2352 1LO2HK starter, 50F till > 50% ADF then free rise to 68F

Bavarian Hell X - G.H.E. BJCP 5C
1.056 OG ~25 IBU
78% Best Pils
18% Best Vienna
4% Weyermann CaraHell
152F 90min 5.5 pH
DI water with minimum amounts of CaSO4, MgSO4, NaCl, phophoric acid to 5.5 pH
~25IBU from German Magnum @ FWH, Hallertau Mittelfruh and Tetnang Tettnanger at 5 min
Same fermentation profile as the Bavarian Hell.

Planning to crash and gell fine in primary,  force carb to ~2.7 volumes, lager a month at 38F, then bottle enough with my new Beer Gun to ship for Spring Swap and maybe a local summer competition.

Here goes nothing...

2
General Homebrew Discussion / Off Color Causes
« on: January 25, 2016, 02:39:09 PM »
I'm curious if anyone might know leading causes of a really strange off color? I judged at Best of Craft this weekend and we had two beers, one a Cream Ale and one an American Blonde, that had a very strange color problem. They were both about 3-4srm, mostly yellow, but with a gray-green tint. Both moderately hazy, very low head. Both oxydized, one had strong canned veggy DMS on nose and flavor. The other had strong cheesy sweat sock isovaleric acid on nose, and musty flavor. Both very thin but not dry.

The other two judges thought they were dishwatery. Other than lacking the soap of dishwater, that was fairly accurate. I have no idea who the brewery was and don't care to know. But none of us could think of how you could get that bizzar color. My wildest guess would be some unknown contamination.

Anyone ever experience this? Ideas on cause?

3
General Homebrew Discussion / 2016 Spring Swap
« on: January 14, 2016, 04:05:36 PM »
Lets shoot for between 1st round NHC and finals. Maybe late April ship, and chatting about our beers throughout May.

Ideas for what to do? I was thinking 3 beers, one a local offering? What cha think?

4
General Homebrew Discussion / Mistakes, Learned From
« on: January 02, 2016, 06:43:56 AM »
After Denny's thread on tips, maybe it would be interesting to share lessons learned from simple mistakes

On 12/1 I brewed a 1.040 Scottish and about 20 minutes into the boil I was looking at my work bench when I realized I used CaSO4 instead of CaCl in my mash/sparge water. Oh well, keep on trucking. I tapped it last night...

1. I really need to build my QD pressure checker, because its at about 2.8 volumes...
2. Even through the over carbonation I can really tell the difference between CaCl and CaSO4. I'm not liking it... obviously you can tell the difference between the two chemicals just by looking, but I need to put them in small tupperware bins clearly labeled so this doesn't happen again. Its like when you take a drink from a half gallon carton, expecting milk, but its OJ. That moment of WTF!!!

Anyway,  I wouldn't normally intentionally brew with the wrong calcium just to see the difference.  Accidentally doing it gave me a chance to learn the difference though. Also, its supported my mindset on WHY I add Cl or SO4. I do it to add calcium, and whether I add Cl or SO4 is based on the style. In other words, for me its less about trying to drive malt (Cl) or hops (SO4) its more about getting the adequate Calcium from a salt that doesn't get in the way of the malt (SO4) or hops (Cl).

What have you learned from a mistake?

5
Kegging and Bottling / Keg PSI
« on: December 31, 2015, 06:40:11 AM »
I'm looking for confirmation on a way to verify carbonation level in full kegs that are lagering. This is for kegs that are already carbonated obvioudly.

I'm thinking of getting a spare gas-in quick connect and attach a low pressure gage to it (0-50 maybe). I'd like to be able to open my lagering chest which is set at 38F (I can set it to whatever temp I chose) and simply pop the quick connect w/gage to read the current pressure and determine volume of CO2. For example, 2.7 volumes at 38F should read 13.3 PSI according to my Brewer's Friend keg pressure calculator.

Will this work? Have you done it before?

6
Beer Recipes / Stout Thoughts
« on: December 26, 2015, 12:20:43 AM »
My recipe expertise blows. If you are really familiar with stouts take a look, see what you think.

American Stout
1.060
62% Golden Promise
28% Best dark Munich
7% black barley
3% chocolate malt
154F 90 min, 5.4ph, 120ppm SO4
34 BU Magnum at 60
8 BU Centennial at 10
6 BU Cascade at 10
WY1056 65F till 50% ADF then 74F

Irish Stout
1.043
75% Golden Promise
10% Flaked Barley
7.5% Black Barley
7.5% Roasted Barley
150F 90 min 5.4 ph, 120ppm CaCl
30 BU Challenger at 60
5 BU EKG at 10
WY1084 65F till 50% ADF then 74F

7
Yeast and Fermentation / Yeast Slanting and Plating
« on: December 17, 2015, 03:20:22 AM »
My new favorite lager yeast is a special release, so im kind of being forced into learning how to do this. I looked up a BYO article. A couple things come to mind.

1.How do you clean and sterilize a 10ml pipette?

2. Is a pipette really necessary? Couldn't I just eye-ball it and pour into my slant? So, one 3rd full of water-glycerin mixture, then another 3rd of yeast slurry?

3. The article claims gelatin works in place of agar for plates. True or not? Admittedly I won't need plates to streak my wyeast sample, but I figure if I'm going to do this it will probably lead to streaking plates. Someday...

4. If to get started, all I was going to do is keep that one yeast on hand, can't I just use only slants? Leave plates out of it all together for now? For example, buy a pack of yeast, build a half dozen slants, divide up the pack slurry among the half dozen slants, freeze. Then when I need some just prop it up?

5. Glycerine? Like from Walmart? Or is there a special kind? Anything to avoid?

6. Recipes... The article called for
Slants: 250ml h2o and 100ml glycerin boiled 15 minutes. Cool and fill slants 1/3 full. Add yeast till 2/3 full. Place in a small Styrofoam cooler with ice packs into the freezer. Store up to a year. Thaw 2 days in fridge, 1 day room temp. Propagate in 100ml 48hrs, then step to 200ml 48 hrs.

Plates: 250ml h2o and 20g DME boil 15 min. Stir in 3g agar or gelatin,  boil 15 min more. Cool, pour into plates, when set store upside down. Streak with a loop. When ready to propogate select singles and prop in 10ml wort 48 hrs, then 100ml 48 hrs, then 200ml 48 hrs.

Is anything in that way off?

Thanks
Jim



8
General Homebrew Discussion / Low temp whirlpool
« on: December 13, 2015, 03:21:46 AM »
I was listening to an interview with James Altweis, a hop chemist, and heard him talk about getting awesome aroma out of a 120F whirlpool addition. Has anyone tried it yet? On my APA I do a neutral bittering charge at 60 and nothing else till 170F where I add 50g each of cascade and centennial held for 30 minutes while whirlpooling. Next time im going to toss in another 20g each when the temp reaches 120F, no hold, just let it finish chilling. Will be interesting to see what that does.

9
General Homebrew Discussion / Florida
« on: December 11, 2015, 07:55:12 AM »
The wife is heading to Florida to see her kiddo in February. I'm looking for a few suggestions for must try beers, sours would be great. She'll be in the Naples area.

10
Yeast and Fermentation / Ale fermentation times
« on: December 05, 2015, 11:54:59 PM »
I was rather amazed recently on how quick and how well Marshall's et al lager fermentation method worked. Two side by side batches. Two weeks grain to keg, including crash and gel fining in primary.

Now im wondering what to do to get my basic ales to pick up the pace. Normally they are 21-28 day beers. What are you old pros doing, who are going grain to keg in two weeks or less? Same temp ramp as I did with the lagers?

11
Yeast and Fermentation / Is my starter dead?
« on: December 02, 2015, 01:53:13 AM »
Lately, especially with Mark's shaken not stired groupies, there have been a lot of questions about how to tell if your starter is doing its thing. So I tried something tonight on my brew day, and here ya go. It involves some tape and a pen.

Marked starter wort level


Marked the level after pitching my smack packs


And here's 1056 after 7 1/2 hrs. It has a pretty obvious krausen going


The 1728 on the other hand has no sign of high krausen. One might think it was dead if there wasn't that line showing where the top of the liquid was just after pitching. Notice anything different? Its grown,  right? And growth equals good.


If you own tape and a pen you can get yourself a little peace of mind

12
General Homebrew Discussion / Ah yes, winter brewing
« on: December 01, 2015, 07:24:21 PM »
I always forget the extra little pains of brewing in the winter. Its been hitting 15° every night for a while. Hoses frozen, pump frozen, had to use rv tanks because my little 5s frost up too quick. Can't hold mash temp with my yoga mat coozie, so relearning how much flame to hold temp on recirculation. Fun times

13
General Homebrew Discussion / Which style?
« on: November 22, 2015, 04:42:27 AM »
Which style would you put this in for a comp?
1.060 ~6.5%, 12 srm, ~35 ibu citrusy, lager
Red X with german magum bittering, load of mandarina bavaria in whirlpool
Its numerically a Märzen, but for the orangy hop flavor. Or pale ale minus crystal and ale yeast
In my mind it seems like it could be a tasty beer with all german ingredients that just doesnt have a clear home in a bjcp gig.
I'm thinking 34C Experimental, but the overall calls for "unique" and I don't know about that

What say you?
Especially if you have experience in judging specialty beer. Would it stand a chance, or will the smoked pumpkin saisons with juniper berries push it out?

14
Equipment and Software / Brewers Friend
« on: November 21, 2015, 03:39:12 AM »
Just noticed they upgraded to the 2015 guidelines. Got all my recipes switched over. I'm giddy as a school girl that I now officially have Wild Ale recipes rather than Experimental, and my Helles Exportbier isnt a Dort any longer lol.

15
General Homebrew Discussion / Mosher Historical Beer Myths
« on: November 20, 2015, 04:06:41 AM »
Listened to a recent beersmith podcast with Randy Mosher "Historical Beer Myths". Thats going to ruffel some feathers! Dig it up if you have some time. Some of the stuff that caught my ear was that the story of saison being a beer brewed at farmyouses for the season workers... not true. And Anchor Steam... not a steam beer. Its the first American craft beer and they named it Steam.

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