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Topics - klickitat jim

Pages: 1 ... 9 10 [11] 12 13 ... 20
151
All Grain Brewing / Ultimate Mash Cooler
« on: May 09, 2014, 10:20:56 AM »

152
Other Fermentables / First wine try
« on: May 06, 2014, 02:42:04 PM »
A friend has guaranteed me 3 5 gallon buckets of Muscat Blanc grapes this fall. So, anyone have a simple easy to follow wine steps that a brewer could follow? Special ingredients needed? How critical is fermentation temp, and for how long if it is?

153
General Homebrew Discussion / Spring 2014 Brewing
« on: May 04, 2014, 10:14:06 AM »
Got depressed looking at the January brew weekend thread.

May 4 brewing a Bing Quadsby
14 lbs German pils
1 lb special B
1 lb cane sugar
1 lb D180
Wyeast Trapist High Gravity
Secondary on 5 lbs fresh Bing Cherries that are local and bloomed a couple weeks ago.

Ought to be tasty fun. First brew in the new Spedel 30L.

Waiting on an old friend to show up who wants to learn about all grain.

154
Commercial Beer Reviews / Deschutes Pine Mountain Pilsner
« on: April 27, 2014, 03:32:30 PM »

Anyone try this yet? I picked one up Friday.  It was pretty darned tasty. They give enough info to give it a go, but leave quite a bit of guess work. I might have to give it a shot this fall.


I'm curious if any of you with German Pils experience have tried Pine Mountain and how close it actually comes to the real deal.

155
General Homebrew Discussion / Question for chemist types
« on: April 21, 2014, 02:17:53 PM »
In my pea brain, it seems that hops have chlorophyll,  and phenols, could is be possible under the right conditions to create chlorophenols that way?

156
General Homebrew Discussion / Lil Help
« on: April 18, 2014, 05:41:35 PM »
This is probably asking for trouble, but I live in the middle of no where. I trust you guys. Well, some of you.

Im trying to improve my judging skills, and scoresheet writing abilities. Im not trying to become a 9th level beer god, just an ok judge. Let me know what you think and tell me what I ought to do different. Don't get lost in the weeds. But dont pull punches either.

I cracked an Arrogant Bastard bomber,  poured to a new 5oz sample cup. I didn't use a stop watch but it took me about 12 minutes.

I'm not about to type it all out... hopefully the photo works.

157
Ingredients / Fruit in 2ndary
« on: April 16, 2014, 07:47:41 AM »
Im going to try a Quad with cherries this spring. Just curious. How long they normally take to ferment out. Ill probably use 5 pounds of fresh Bings. Seems like they'd go well in a quad.

158
General Homebrew Discussion / Bagock Bock?
« on: April 12, 2014, 04:39:21 PM »

159
All Grain Brewing / Mash Sparge Combo
« on: April 12, 2014, 12:20:10 PM »
Assuming you have room in your MT, what would be the problem with doing a normal mash then add the sparge water, stir, vorlauf and drain?

Only thing crossing my mind is pH but it seems like all the first runnings would buffer it down rather than up.

I suppose there might be slightly lower efficiency because your not rinsing as well.

Anyone try this before?

160
General Homebrew Discussion / Weekend Brewing 4/11/14
« on: April 11, 2014, 02:36:59 AM »
I'm tired of being 4 months behind. Lets start over.

First off, mind blow. I met a dude today who brews good beer and didn't know what this forum was, or AHA was, or that there was an NHC. How can that be possible?

This weekend I'm brewing a Vienna, an APA, and a Nothern Anglo-Land Brown. Intentionally, none of these will meet the mandates of the poobah guide, nor will I pay to be told how they don't meet. Nor will I post recipes to be told what I want or don't want.

Its official my friends, for most of us style don't mean rip for the next 9 months.


Ooh, that reminds me... Hey, how much nestles quick is appropriate for a light lager?

161
The Pub / Spring Brewing Inspiration
« on: April 08, 2014, 06:40:16 PM »
Took these two shots today from the same spot. One to the south, one to the north. Going to brew a couple "inspired by" brews this weekend.

162
All Grain Brewing / Phenolic
« on: April 07, 2014, 04:01:32 PM »
Little help here. If you're reasonably certain that your pH is 5.4ish could you still get phenolic from sparging too hot? Say 175-180?

I'm trying to track down a faint phenol in an 80/-. I developed one in an IPA shipped to Denny. I think that one was either hop tannins or sanitation. I don't have chlorine anywhere in my process. I'm slightly stumped but leaning toward a dirty serving line on the Scotty. Its faint but I detect it. I think my sensitivity is high because two judges didn't catch a phenolic beer until I mentioned it.

Anyone have a good info source rather than just the bullet points of the off flavor flash cards? I'd like to master this problem

163
General Homebrew Discussion / Noob judge observations
« on: April 06, 2014, 01:37:07 AM »
I'm switching from nightshift to day and in a hotel, so can't sleep. Thought I'd share a couple things I learned in my first experience judging.

I was welcomed in to the group and put to work just like I was always supposed to be there. My wife was a steward and had a ball. She felt right at home too. I'm even more appreciative of that. Great people in Seattle!

We used cued judging and the newish checkbox judging sheet. I'll bet some entrants won't be happy with that, thinking it's lazy, but I was quickly glad for it. Especially when we were still judging at 930 Friday night.

I tried to write helpful comments though it wasn't always easy. I found myself thinking that it's unreasonable for brewers to rely too heavily on score sheets to teach them how to brew. Perhaps some value if they are able to interpret and make their own adjustments.

I had little idea of what to expect for quality or scores. After 8 or so Stouts, 10 or so Porters, and a dozen American Ales, (a large enough number to get a feel) I found most were fairly well made. Only three or four had serious issues. None were gag reflex undrinkable.  The numbers were what struck me. I didn't keep a tally but most were mid to high 20s. Only about 10% broke the 40 mark. I think our highest was 42. So I now think 35 and up is something to be happy with. I suppose it depends on your level of skill and experience though.

I was very leery that I'd be worth a darn as a judge. But I found that with very few exceptions my initial perception was accurate and my scores were usually within 3-4 points of the experienced/real judges. I'm looking forward to the judging exam now. It will be a reward to sit on a BOS some day.

I need to have a stack of score sheets at home and practice more. I think it's a balance between quality feedback and speed.

I don't know how my own entries did. Having judged now, I think I'll be far less critical of my score sheets than if I didn't know what it was like to sit there and actually do it. Expecting a well written score sheet from a National judge, with multiple brewing tips, is simply unreasonable. If all judges did that, it would be a 3 day event minimum. I don't think I could do it even if you paid me. On that note, I was extremely impressed with the quality of people who volunteer for this job. Kudos!

I'd like to say thanks to everyone who helped make a very fun and educational weekend for both my wife and for me.

164
Commercial Beer Reviews / Full Sail- Brewers Share, Weizen Bock
« on: March 26, 2014, 07:50:49 PM »
Anyone try this yet? If you just poured it and handed it to me, I would guess Dopplebock. It has some Optimator qualities. But it's a bit lighter color, less roasty. It does have a nice dark vine fruit note. Not as one directional as their Berliner Weiss was. Pretty color, not much head but nice legs. I think an easy drinking bomber on a cold night, but I think one would be my limit.

Good job FS !

165
The Pub / Pet Peeves
« on: March 25, 2014, 09:36:52 PM »
Im in a slightly snotty irritable mood tonight. Long week I suppose. But I thought it could be fun to vent some beer or brewing pet peeves, if it doesnt go off the rails. So vent nicely please.

Acetaldehyde: there is only one "al" in there. ASS-ET-AL-DE-HIDE, not ASS-EAT-ALL-AL-DE-HIDE!

I'll leave it at just one for now so I dont hog all the good ones...

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