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Topics - klickitat jim

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151
Yeast and Fermentation / Next improvement Oxygenation
« on: February 15, 2014, 09:47:03 PM »
I'm running out of improvements to do. SWMBO just bought a new freezer for the house, so I inherited a small chest that I'm using for conditioning, carbing, and lagering.

My next, and probably last for awhile, upgrade is O2.

I have the O2 bottles (little red ones) and have ordered the valve/regulator from B3. Won't be using a stone, just 1/4" ID tube. I'll probably oxygenate with the lid on my bucket FV to kind of hold the O2 in the headspace a bit.

1. How long do those little bottles last?

2. How much flow do you use and for how long? I was thinking two minutes with bubbles barely reaching surface, not a full open wild bubbling.

Thoughts?

152
Kegging and Bottling / Rookie NHC question
« on: February 15, 2014, 01:21:41 AM »
Kegging. Would it be appropriate to bring a corny of something good to Seattle to share in the evening? Ya think there would be enough people staying at the Stadium Silver Cloud to justify it? Kind of a mini hospitality room? Or do they all just ignore each other and do their own thing, or hit the town?

153
Yeast and Fermentation / Ambient vs Actual (sort of)
« on: February 13, 2014, 12:38:32 AM »
I've been running my freezer temp probe just off the ambient air temp. Tonight I'm brewing three beers that will all go at the same temp. So as a trial run to see if it makes enough difference, I'm attaching the probe to the first batch under some insulation. Initially it read 52° but over an hour its at 54°. What I'm hoping for is stability as the yeast goes through high krausen and starts to drop. After everyone has dropped I may ramp it a degree or two per day up to 60-62° until finished. I'll report back with results.

154
Beer Recipes / Ah ha moment
« on: February 12, 2014, 07:20:22 AM »
I now know what cloying means. Tapped my first run at an Irish Red. Its got potential but 2 lbs carared and a pound of C80 is about double what I need. Actually what I need is a tongue squeegee

155
General Homebrew Discussion / Wouldn't you know it!
« on: February 12, 2014, 05:30:35 AM »
Told the bride that I was getting burned out on IPA. She did the shopping today and surprised me with a bomber of Ninkasi Maiden the Shade. Says Specialty Ale on the label. No IPA written anywhere on it. I think the special ingredient is about 70 ibus of mosaic lol.

How popular do IPAs have to be that even the 23s are IPAs?

Hey West Coast, there's like other styles to brew. Just sayin

156
General Homebrew Discussion / Malt head?
« on: February 08, 2014, 01:23:26 AM »
I think I'm getting burned out on hop bombs. Brought home a FW Union Jack and could drink it. Maybe it will pass, but at least for now I can't get enough toasty roasty cararely goodness. Seems like the less hops the better.

Anyone else alpha intolerant these days?

157
Beer Recipes / Inspired By (clone) Names
« on: February 04, 2014, 04:56:41 AM »
I'm curious if anyone has fun naming their inspired-by beers. I'm going to do an American Stout with 1728 that I'm calling MacBeth, and a version of a reddish pale ale with centennial and cascade that I'm going to call Donner Party.

Ah, late night beer humor.

158
Beer Recipes / Mac ESB
« on: January 30, 2014, 01:51:24 AM »
I'm curious of what you think. I set out to make an ESB, but used WY1728 Scottish Ale yeast. Its a miracle brew that I'm not going to stop making. Pitcure a Scottish but with 5.5% ABV and an EKG backbone that quickly supports the maltiness. Finishes dry.

I'm curious if this would fly as an ESB in comps. Statistical it's 100% ESB, but with Scottish yeast instead of English.

I'd answer this myself, but so far my ESB experience is limited to Red Hook, which in my opinion is an APA with English yeast. Too citrusy to be a true ESB.

Thoughts?

159
Equipment and Software / Whirlpool Rest
« on: January 30, 2014, 12:51:59 AM »
I've read a few questions lately about whirlpool and wort clarity. First, in homebrew when someone asks CAN YOU, the real answer is YES. You can do whatever you want. SHOULD you, is a different matter. Anyway, for those new to whirlpooling (like me) , here's what I do.

I whirlpool through my whole boil. One point of boiling is to circulate the wort to drive off DMS right? Why not help it. Sanitize your system at the same time, right? Assist flow across your hops too, right?  I think so.

At flame out I turn the cooling water on to my IC. When I hit bottom, or my pitching temp which ever comes first, I kill the whirlpool. Then I take a gravity sample. I use the gravity sample as my timer for when I SHOULD start running it to my fermentor.

This is tonight's batch. Typical 5 gallon brew with an ounce of EKG pellets in a one gallon paint strainer bag. Twist tied and thrown in the middle of my IC at the right time.

Here's my timer...
5 minutes


10 minutes


15 minutes


20 minutes


You can see that the break does most of its settling in about 15 minutes. The trick is to not disturb it, and run off gently. You should endure up with most of your gunk in the center of the BK.


Hope this helps

160
Questions about the forum? / Adding a family member
« on: January 25, 2014, 03:48:34 AM »
I want to add my wife to my membership. Anyone know how to do that? I see on the website that it's $22, but I don't see how to get it done

161
Commercial Beer Reviews / Full Sail Berliner Weiss
« on: January 23, 2014, 09:15:42 PM »
I've never had a Sour before. Thought I'd give it a whirl. Having nothing to compare it too, I'd say this meets the style. My only real negative comments would be that it's a bit one dimensional and the sourness seems a bit low from what I was anticipating. Overall a great beer. And since I'm getting it fresh (only an hour from the brewery) and that it's only $2 per bomber at the local grocery store... this may become my lawnmower go to beverage this summer.

162
Homebrew Competitions / Seattle NHC
« on: January 20, 2014, 11:47:53 PM »
Can someone in the know fill me in on how it works? I'd like to go steward this year. Calendar shows Friday 4/4. Is that it, or does it last into Saturday? Cost etc would be helpful. A run down on what to expect would be awesome

163
Yeast and Fermentation / Wow!
« on: January 16, 2014, 06:43:12 PM »
I had a bit of an oh crap moment today. Last week I brewed a hybrid and a pale ale. Both about 1.048 OG. These were done with a third generation repitch. 2112 and 1728 respectively.

I pulled the blowoffs last night and installed airlocks. This afternoon I found them dead still. No bubbles at all. I figure the lids weren't sealed, but they were. So I took gravity readings. Both are 1.013 with zero DMS, Acetaldehyde, or Diacetyl. This usually takes me 3 weeks, but it's only been 6 days!

I am now convinced it's possible. The difference in these batches and prior batches are my equipment upgrade (installed pump, direct heat recirculation in MT, and 60' 1/2" whirlpool IC), doubled my mixstir aeration time, 3rd generation repitch at Mr Malty amounts. Fermentation temps have not changed, still 55°.

I'm going to give the hybrid another week just to be sure on Diacetyl. Kegging the pale ale tonight and brewing another.


164
Beer Recipes / Viennice Beach
« on: January 15, 2014, 11:08:41 PM »
Studied cat 3 last night. Today I bought me a couple Negara Modelos. Tried my hand had filling out a score sheet. I gave it a 37 by the way.

Now I'm brewing one. (Ya, night shift guy)

Viennice Beach
3 lbs GW Pils
3 lbs Vienna 3
3 lbs Munich 10
4 oz pale chocolate just for color
1/2 oz Magnum at 60 (22 ibus)
Repitch of WY2112 (hence the Venice Beach pun)

Should be fun. Got the grain bill milled, hops weighed, heating my MT and HLT now.

165
Commercial Beer Reviews / Classic American Pilsner
« on: January 15, 2014, 04:11:36 AM »
Why is there no commercial example given in the style guide?

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