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Topics - klickitat jim

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106
Beer Recipes / NHC Gold Medal Recipes
« on: December 25, 2014, 08:03:45 AM »
I found a neat link someone made. 2004-2014 NHC gold medal recipes
http://www.alternativecommutepueblo.com/2011/10/ahanhc-gold-medal-winning-recipes-for.html


107
Kegging and Bottling / Corking
« on: December 16, 2014, 01:13:00 AM »
Has anyone ever tried using swing tops with the swing gizmo removed and instead just corking them and wire caging? What issues did you run into?

I'm about to squeeze the trigger on a new floor corker in a few weeks because I have about 15 gallons of flanders to bottle next month. I have about 6 cases of belgian flip tops that, if I can cork and cage them, would be awesome for that.

If its a no go im just going to have to buy about 6 cases of belgian 750s.

108
Ingredients / Melanoidin and Aromatic
« on: December 12, 2014, 04:48:57 AM »
I can't find it to confirm, but it seems like recently someone mentioned that melanoidin was like super munich and aromatic was like super vienna. Maybe I got it wrong.

Who agrees/disagrees? If you use them, in what? And what % is too much, generally speaking?

Ive never tried either and im curious.

109
Ingredients / Happy mistake
« on: December 09, 2014, 11:13:19 PM »
A while back I accidentally subbed German Pils for Golden Promise in a Scottish. Kegged and lagered for a few weeks and just sampled it. I didn't waste time trying the gallon to quart reduction.  If you are familiar with Fullers London Pride or Landlord,  or some of Samuel Smiths beers, that hard to describe nuance they have... almost carmel almost amaretto... this beer has it in spades. Makes me wonder. I'll have to brew this again and see if it repeats. Its missing the bite of a bitter but it would be a dandy northern brown.


Edit to add recipe in case anyone is bored and wants to try it

5.5 lbs weyermann german pils
5.5 lbs munich 10L
.5 C40
.5 C80
1 oz carafa 2 spec
Mash 156 with 75ppm calcium from CaCl
90 min boil
1oz EKG pellets at 60
Wyeast 1728 (1500ml stir start) 65º till done done
Carb 2 volumes

110
The Pub / Back yard lovin
« on: November 16, 2014, 05:58:03 PM »
Watching the rut from my living room window. Its getting dark so not the best quality picture. This brute is a 4×5.


111
All Grain Brewing / Protein Rest
« on: November 05, 2014, 05:40:49 PM »
In about 6 weeks I'll be full up on ales and it will be good weather to get started on some lagers. I'm going for a couple Munich Helles'  (Helleses... Helli?) and a couple German Pilsners.  Kind of the malty vs hoppy option. Anyway, I faintly recall Gordon Strong saying in some pod cast that he likes to do a 130 protein rest for 15 min with these even will highly modified malt. I think he said he feels it helps clarity and draws out more of the malt aroma and character.

I'm curious if any of you rock star Helles/Pils brewers do this. What do you get from it? Or why dont you do it?

My recipes will be extremely simple and using Weyermann german pils, pretty much 100%. With two batches of each I'll be using mittelfruh in one and tettnanger in the other. Germ pils will be bittered with magnum then late hopped with the previous two. Probably 2124 for yeast in each.

Thoughts?

112
General Homebrew Discussion / Flashback Brewday
« on: November 04, 2014, 08:49:46 PM »
The thread on how we all got started gave me an idea. My next brewing weekend wont be for Christmas 3 or 4 weeks, but I'm going to rebrew my very first beer. A morebeer porter extract kit with US05, but using my current fermentation equipment.

Might be fun if a bunch of us joined in. Kind of a walk down memory lane.

113
Homebrew Competitions / NHC 15
« on: November 02, 2014, 11:19:45 PM »
It can't be too soon to start planning yet? What are you entering this year. For me, I got a 40 (38/42) on my Scottish so I'm going for it again. The National level judge picked up oxidation and gave it a 42. The rank pending said it was lacking peat earth. So I'm going to change one thing. I'm bottle conditioning instead of bottling off the keg. Fingers crossed.

Then I'm cheating. Entering my peat earth lacking Scott as a Northern English Brown since my wife can't tell it apart from New Castle Brown. Then I'm doing one with more hops to enter as a Special Bitter.

Depending on how my NW Wild turns out I might enter it as am American Mixed Fermentation 28b in new guidelines, if they decide to use them this year.

So 3 maybe 4 entries planned.

114
General Homebrew Discussion / Nov/Dec Zymurgy
« on: October 29, 2014, 12:39:43 AM »
First, congrats to Steve Parr! I am 99% sure that I judged with him at 2014 NHC in Seattle. He's a super nice guy and very helpful. Or the guy who I judged with from AHA, who looks just like him is....

What do you guys think of the Decoction article? I enjoyed reading it and it would be nice to have a club that dedicated! I was not surprised by their findings.

What caught my eye was that they under pitched by at least a third (assuming the wyeast smack packs were brand new) and that they pitched at 62º, 11º higher than their desired fermentation temp, and left it there for 12 hrs, then crashed it to 51º. Not surprised to see too much esters, alcohol warmth, and phenols in the judges comments.

So anyway, if curiosity ever kills this cat, I don't think I would boil the actual grains. Yes, I know, they say that a true decoction calls for that. But since Dr Denny's study and this one show no clear difference or improvement from doing it the way you're supposed to, maybe I can get away with drifting from the way you're supposed to. I would do more of a step mash but bringing calculated amounts of runnings to a boil to accomplish the step temps. I can't wrap my mind around why you would want to have a near dry glob of malt grains in a pan with enough heat to boil. But then when we're talking about direct fire on a mash tun the worry is scorching the grains... doesn't make sense to me. Later this winter maybe I'll try it out. Then again, maybe I won't since I have direct fire recirculation for my mash tun, why not just do a step mash and call it good?

115
Commercial Beer Reviews / Fullers
« on: October 24, 2014, 04:21:45 AM »
Just got off work (graveyard guy), its my Friday. Cracked open a "best by 5/15" London Pride.

I almost spotted.

116
Commercial Beer Reviews / Went shopping
« on: October 18, 2014, 11:25:58 AM »
Fuller ESB and London Pride, Westmalle Tripel, Belhaven Scottish, and a six pack of plain old Weihenstephan Pilsner. It's going to be a good weekend!!!

117
The Pub / Got to meet my idol today
« on: October 05, 2014, 03:41:31 AM »
Me and Gunny! In the big city of Klickitat


118
The Pub / New hobby
« on: September 30, 2014, 02:36:43 PM »
After 40 years of noodling around on a six string I picked up a double bass. This summer I had the opportunity of backing up some really talented guys on stage at a small local bluegrass festival. Fell in love with the dobro sound. So the wife said if I teach her the bass I could get a dobro. Deal!!!!

After some research I decided on a Red Line Rambler. Red Line is an up and coming custom builder just north of Nashville. Fortunately they also hand build a reasonably priced instrument. It will be here Monday and I'm stoked!


119
The Pub / Scary tv
« on: September 27, 2014, 11:04:05 PM »
As if insomnia isn't bad enough. You wake up, grab some ice cream, turn the tv on...

What the?

A 63 year old version of cheap trick, live - sort of - at budokan. Freak me, like, the hell out.


The best part was a fan in the with a t-shirt that had two letters, a lightning bolt, and two more letters. Not AC/DC... no, hers was AA/RP! And very fitting.

Ok, seriously. I have not been that freaked out since Tim Curry killed Meat Loaf.

120
The Pub / Techy Help
« on: September 25, 2014, 07:19:16 PM »
I have a Galaxy Tab 2 10". I want to get a cheap printer. Black n white is fine. I suppose it needs to have WiFi. I was at Staples today and the musky troll who was trying to help, didn't. With a $70 Epson and cannon my tablet said I can only print on a Samsung. So we tried it on a Samsung. I was able to connect and according to my tablet, it worked. But it was a 6 page document and their printer only spit out one page that had some error code on it. I didn't have the time, and the employee didn't have enough hygiene so I left.

Question. Is it true my Samsung will only print on a Samsung? And, well what do I need to do?

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