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Topics - klickitat jim

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General Homebrew Discussion / Full Sail & Logsdon news
« on: August 31, 2015, 02:35:05 AM »
I guess Full Sail somewhat recently finalized then sale. No longer employee owned. No word on how much, but a very conservative guess would be about $2mil per employee (averaged out). One of those share owners would Logsdon, and now the word is... who knows what, for Logsdon Farmhouse. I guess Chuck is already gone. Its strange because they just upgraded the bottling line and added a new coolship, and opened a barrel house (retail outlet) in town. Hmmm, gotta love craft beer suspense.

Beer Recipes / Cream Porter ish?
« on: August 20, 2015, 10:05:04 AM »
I'm getting ready for fall brewing. Starting off with my old school centennial/cascade Pale. But what to put in the chest next to it? I've got some lactose hanging around. I'm not worried about hitting a guideline or entering it in a comp. Just something for early fall drinking. Low on the roasty burnt flavors. Malty with enough hops to keep it interesting. European malt and hop character, but cleaner fermentation profile. Drinkable. Smooth. Full bodied.Any thoughts on this?

~5% abv
~30 ibu
~20 arm

5 lbs Golden Promise
5 lbs Best Dark Munich
1 lb Pale Chocolate
3 oz Midnight Wheat

Mash~ 156° 5.2ph with a little CaCl

1 lb lactose in the boil

1/2oz magnum at 60
1 oz (maybe 2) EKG 170° whirlpool for 30

What do you think? I wonder if the pale chocolate might make it too nutty. I've got regular chocolate too, but thought that might make it too roasty.

Commercial Beer Reviews / Things you wish breweries would figure out
« on: August 16, 2015, 09:34:00 AM »
If it's called Saison, it should be a Saison not a huge sweet triple with coriander.

Feel free to add to the list, maybe we will change the world...

Events / At Bend Beer Fest
« on: August 15, 2015, 04:21:25 PM »

Commercial Beer Reviews / Pelican Brewing - Flock Wave
« on: August 14, 2015, 05:14:59 PM »
These guys seem to never disappoint. This hazy 5.9% APA, that seems to be based on a wit, is easy drinking, super tasty and thirst quenching. A trouble maker because I could drink a 12 pack of this stuff. Good job! They are continuing to earn their '14 World Beer Cup title as best small brewery!

General Homebrew Discussion / Moment of fame
« on: August 14, 2015, 05:05:27 PM »
Well, sort of
I got my Helles judged on Dr Homebrew
If you are unfamiliar with the BN, be advised its not 100% pg

The Pub / Fire season
« on: August 11, 2015, 08:49:40 PM »
The eastern end of the county burned last week. Now the northwestern corner is going.



Commercial Beer Reviews / Volkanisch Vijf
« on: August 04, 2015, 04:25:15 AM »
I was at Volcanic in Hood River last week. By the way, I scoured a bottle of Crooked Stave Petite Passion Fruit, YUM! But, they had the Everybody's-Solera collaboration for Volcanic's (local bottle shop and tap room) five year anniversay. It was pretty darn good, like way good! and I plan to try to make one. Brain child of Jess Caudill no doubt, who is no longer at Wyeast since becoming the Head Brewer at Everybody's. Everybodys is the only brewery in my county.

Best way I can describe it is Antwerper Wiess. Berliner with an obviuos belgian profile. The news paper quotes the Solera brewer stating that they used no hops, soured with lacto, then pitched sac yeast. Obviouslly a belgian sac, and im guessing Wyeast belgian saison. 3.5% and way tastey. They also said it was 80/20 pils and wheat, so they didn't leave too much to the guess work recipe-wise.

Equipment and Software / BJCP 15 App
« on: August 01, 2015, 03:48:28 PM »
For those looking for a new guidelines app, there is now a good one on play store, free, that works on Android. Its been there a while but was saying it wasn't compatible with my devices. One quick email fixed it.

Events / Lucky me!
« on: July 18, 2015, 11:58:53 PM »
My wife just informed me that we are going to tge Bend Brewfest August 15! Taking the bike down, staying one night.
So many beers so little time!
Hoping to score me a sample of Bend Brewings GABF winner Salmon Berry Sour!

Yeast and Fermentation / Brett Starter Patience
« on: July 13, 2015, 04:17:56 PM »
Last year I made my first sour beers, and did a typical starter with my brett. They didnt seem to do much. After studying Chad Yackobsen's Brett Thesis, I saw that he found brett needs more time. He states that it goes through growth phases, grows, stops, grows, stops, grows again. Seven days is what I got out of it.

So I pitched Wyeast bret lambicus on the evening of July 9. Peeked in on it every day. After 24 hrs it had a slight powdery cloud at the bottom. After 48 hrs, no change. After 72 hrs the powdery cloud seemed a bit thicker. Here it is at day 4.

I'm going to let it go the full 7 days. I'm curious to see if that third growth phase is a dramatic as the second one.

Events / Swap-toberfest '15
« on: July 09, 2015, 10:15:46 PM »
Just a heads up so folks can brew if need be. No need to do anything or reply just yet.

This go around I'm suggesting two homebrews and one favorite local offering. One bomber each, or two 12s.

In September I will start gathering info from the interested. We'll cutoff October 1st and start shipping.

More info to come, for now if you are interested, start brewing.

General Homebrew Discussion / Brew day visitor
« on: July 09, 2015, 07:54:13 PM »
I guess she thought it was a DOZE meeting...

Ingredients / Adjusting ph post boil for Controlled Primary Souring
« on: July 09, 2015, 07:42:51 PM »
I've got this idea that dropping my ph post boil to 4.5 before pitching lacto in primary, would be a decent way of reducing the risk of contamination during souring week. I couldn't find any suggestions on how much 88% lactic would do the job. My mash and sparge were 5.2 ph, and post boil was 8 gallons of 5.0 ph with a 100% Pilsner no hops, blonde sour. I chilled to 100° whirlpooling, and pulled a sample. Cooled to 70° and it was 5.0 ph. I then took a wild guess and added 15ml of 88% lactic.  That brought it down to 4.5 ph on the button.

Just FYI

Yeast and Fermentation / Gelatin V.S. Brett Pelicle
« on: July 08, 2015, 02:13:15 PM »
Thought I'd share my experience with gelatin fining through a brett pelicle. I just bottled two batches of Saison with Brett last night. Both had a nice classic brett pelicle. A few days ago I chilled them to o 30F, then pitched my typical 150F cup of gelatin right through the pelicle. I gave each fermenter a little 2 second rocking to get the gelatin spread out. Then it rested at 30F for a few days till I bottled. On bottling day the pelicles appeared totally unaffected. And the beer beneath was nice and clear as expected from the gelatin.

So, gelatin does its job. Pelicle does its job.

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