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.


Topics - klickitat jim

Pages: 1 [2] 3 4 ... 23
16
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)


17
Beer Recipes / How much to use
« on: February 06, 2018, 05:18:35 PM »
...for a folding space saison?

18
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...

19
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

20
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!

21
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...

22
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.

23
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

24
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.

25
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?

26
General Homebrew Discussion / N. C. Old Rasputin
« on: January 04, 2018, 02:23:37 AM »
All the online recipe stuff calls for Chico. Why, when i drink a real one, do i find that hard to believe? Does anyone here happen to know with some certainty what they actually use. They claim "brewed in the tradition of 18th century English" so very few of those used Chico, I would imagine. I may be fooling myself but it sure seems like some grape lollipop ester behind the roast

27
General Homebrew Discussion / Poly-gyle?
« on: January 03, 2018, 12:08:37 AM »
I listened to February Brewing With Style - Big Beers. He describes an interesting procedure he calls "poly-gyle". No, not party gyle. I was intrigued but had unanswered questions, primarily what happens to mash pH. Google found me a discussion where it seems not much happens to pH.

Example: I'm considering a Imperial Stout. Target volume in the fermentor 6 gallons of 1.100. Using poly-gyle, no sparge, I would mash in 14lbs (half of the grain bill) including all of my specialty grains to the full volume. That gets ran off to the BK. Dump spent grain, add remaining 14lbs, all of which is base malt. Heat the wort to strike temp and sublet it back into the MT to mash a second time. Run off to BK and continue as a normal brew.

Evidence shows the mash pH will only drop about .1 at most in the second mashing. With my recipe and DI water my initial mash pH would be 5.4 making the second mash about 5.3 lowest. Doable.

Benefits I see are
1. Mash tun won't hold 12 gallons and 28lbs.
2. No sugar
3. No DME
4. Something fun and new to try

Whatcha think? Anyone try this?

28
My new years brewing resolution, if you'd call it that, is to thoroughly enjoy my brewing hobby. That's going to include trying really hard to not get tangled up in stuff that was ruining it for me. I'm not going to allow myself to enter a competition, or change my recipes just to get the little green check mark that shows that my numbers meet the approved style parameters. Beer is more than numbers ain't It?

I'm going to continue to keep my mind open for opportunities to simplify my process without hindering my fun or the quality. I'm seeking simplest possible!

I ordered up some fresh 2017 hop pellets. I'm a little bummed that no one seems to have cheap pounds of simcoe, which I used to hate, but have grown to tolerate. So the new load is cascade, centennial, chinook, and tettnanger.

I'm going to allow myself to rebrew beers that I love. Who cares if that's not innovative? I'm going to also brew some styles I haven't brewed, like English IPA, hoppier than BJCP approved German lagers, etc.

So what's up with you? Excited about anything? Got new stuff coming? Trying to beat down some brewing demons?

29
General Homebrew Discussion / Purging hops
« on: December 29, 2017, 03:48:32 AM »
Not what you think. I only use pellets, and I vacuum pack and store in the freezer. It's time to purge my freezer so I can get some fresh stuff, we'll, because I feel like it. So here comes an IPA! I don't brew very many but all the pod casts I've heard lately have me jonesing.

1.070
97% Golden Promise
3% Carahell, because I like it. It's become my secret sauce in almost everything not dark.
1056

30 grams Chinook at FWH
50 grams each of Vic Secret, Simcoe, Centennial, and Mosaic at 160f whirlpool for 20

50 grams of those 4 in fermentor at day 4. Seeking the mythical bio-transformation

50 grams of those 4 in fermentor at my first FG sampling.

Crash but No gell, keg and go.

To my calculation, that's a bunch. Like 7lbs per bbl. Double the amount in the AHA PTE clone recipe.

Am I going to die? Lose feeling in my toes? Will I need a SCBA to be near this beer?

Thoughts?


Sent from my SM-G935V using Tapatalk


30
General Homebrew Discussion / Hitting Cruise Control
« on: December 28, 2017, 07:30:18 AM »
Listening to Denny and Drew Q & A show and contemplating my brew journey. I'm in my 6th year. Started typical, tried nearly everything along the way.

Where I'm at now

I enjoy giving myself permission to not brew because I "have to". Three things almost destroyed my desire to brew. 1. Was a habit of brewing weekly and developing a feeling that it was something I had to do. Another thing that drained me of any ambition was spending about 6 months trying to prep for the BJCP written. Yuk! I'll never go there again. The third thing was arguments on the internet. Life is just too short and sweet to debate brewing with anonymous trolls.

After taking the summer and fall off, I'm rediscovering the reason why I enjoy brewing. A bunch of what I've learned and tried has fallen by the wayside. My process has gotten much simpler. I do no sparge mashing now. Tastier and easier. I no longer measure pH, because after testing countless batches, I've found that my water calculator is dead on. I do 3 types of hopping. FWH, whirlpool, and dry. Dry hopping, if I do it, is usually at HK and again at TG. I'm totally sold on pitching active starters. I only keg. If I need a bottle I beergun it.

I've got about 3 basic go-to recipes, each with slight variations to scratch that itch. APA/IPA, Stout, Festbeir.

For now I am totally fine with cruise control!



Sent from my SM-G935V using Tapatalk


Pages: 1 [2] 3 4 ... 23