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Topics - klickitat jim

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151
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?

152
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.

153
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

154
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.

155
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 !

156
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...

157
General Homebrew Discussion / Finings
« on: March 24, 2014, 03:35:04 AM »
 I had a couple brain fart forgot whirlfloc beers. One is carbing at 45° right now. Its third in line for tapping. Should I just drop the lagering temp down to like 33-35° and let it settle out? Or which fining for whatever whirlfloc would leave behind? Would gelatin do it? If so, remind me how to use it.

158
Yeast and Fermentation / Combined threads
« on: March 22, 2014, 03:22:35 AM »
I posted a couple threads but decided to delete and just combined them.

Fermentor temp control. A couple batches back I tried taping my thermal probe to the fermentor under some foam insulation.  It worked pretty good for that fermentor but not sure it helped the other two. So I went back to ambient thermal probe placement. But, I've arranged my brewing so I can do a planned ramp up. I've been brewing with 2112, 1728, and 1084, all at 55°. The lager comes out perfect, the Scottish is a little too clean and the Irish is even more clean. So what I'm trying is brewing them each a day apart, starting with the lager. So right now the 2112 is at high krausen, the 1728 is getting there, and I just pitched the 1084. I expect the krausen will start falling on the 2112 about the time the 1084 is peaking. Then I'll start a 2° per day ramp up. My hope is to prevent the lager from dropping temp while giving the Irish a bit higher temp so it's not so super clean. Thoughts?


The other post I had was about estimating volume of a repitch. I've used Mr Malty in the past, Brewer's Friend lately. It just seems to me that, since I don't plate my yeast and don't know my cell count, its kind of an educated guess. I've found that a small ball park estimate that works for me is some simple math based on the OG. For ales I take the gravity units, add a zero to the end and Multiply by. 5. So 1.050 is 500*.5=250 ml repitch. For lagers I multiply by. 75. 1.050 is 500*.75=375 ml repitch. Handy if your smartphone is in the house. Thoughts?

159
General Homebrew Discussion / Twice, but never again
« on: March 20, 2014, 09:39:17 PM »
Forgot wirlfloc and nutrient again. Ain't going to happen a third time.

160
General Homebrew Discussion / Dissent with Style
« on: March 19, 2014, 09:47:31 PM »
Bought a mix match 12 pack of Sam Adams. I saw that one is an IPA. About to open one so o thought I'd read the label.

Whitewater IPA...
Wheat ale brewed with apricots and spices

Lol!!!! I see Koch smelling hops then tossing in orange peels and coriander instead, then cracking open a New Belgium as he throws darts at a poster of Vinie and Gordon.

161
Equipment and Software / New Tablet
« on: March 17, 2014, 11:02:59 PM »
Digging my new tablet! Now to figure out how to use it.

162
The Pub / Happy St Pat!
« on: March 17, 2014, 05:32:57 PM »
Though I must work, no green beer for me, I will be wearing green. Enjoy your St Patty Day. Before getting ready for work I did rack an Irish Stout to the keg. Smelled like heaven! Looking forward to it.

163
General Homebrew Discussion / Eis by mistake?
« on: March 17, 2014, 04:24:15 AM »
I think I made my first eisbock. I had a keg of Vienna sitting in a lagering cooler at 32° (I thought) I tapped it yesterday, noticed once I got it in the house that the condensation looked a little like frost, but didn't give it much thought. Just got off work a tried a sample. Lots of foam at first, then a really cold really strong Vienna. Tastes good, just way stronger than it should be. So maybe at serving temp for a day or two it will go back to normal.

What should I expect? Permanent haze?  Will I have to agitate or will it go back to homogeneous on its own?

164
Commercial Beer Reviews / Oh, duh
« on: March 11, 2014, 11:39:43 PM »
So I've been learning about beer and whatnot. I brought home some New Castle Brown. Enjoyed a couple last week. Nice and fresh and tasty. I used one to do a blind triangle with one of my beers (a Scot 70/- actually, ya I know) and served the three to my wife. After struggling to figure out the difference she picked the New Castle as the odd man out, and my beer and the other New Castle were the same. Not sure how to take that. Hey she thinks my beer is as good as that :) or that my 9B is out of style :(

Anyway, last night after work I poured the last one from the six pack. My first thought was "do they use continental pils in this?" And why didn't I notice that before. Smelled and tasted so similar to an imported store bought Urquell. .. and as I drank it it got stronger. How could that be. Then it finally darned on me. That's not continental pils, it's light struck.

Oh duh!

165
The Pub / Tablet For Dummies
« on: March 10, 2014, 03:07:47 AM »
I'm considering getting a tablet but I don't know anything. Currently my phone is a galaxy droid and it's my only phone and computer (so to speak) . What I'd like is just a much larger version of what I've got. Do android tablets work like a smart phone? Or only off a WiFi connection? My usage on the tablet would be mostly web based like brewers friend, browsing, YouTube etc. Showing photos on occasion. I've heard they can be linked to a tv, that would be cool on occasion.

Suggestions?

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