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Topics - klickitat jim

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31
All Grain Brewing / Munich Dunkel Mulligan
« on: February 20, 2015, 05:49:38 PM »
My first dunkel is on tap now and is a pretty nice Vienna Lager. Wrong city

Tomorrow I'm trying a do over. I made a Modelo and I want an Ayinger
I'm being a bit sneaky though, and shooting for an Ayinger that you might find in a bottle shop in Portland. So it needs to have a hint of "imported" age. Just for beer geeks like me who will never know what its like fresh off the schnitzel.

Dunkel Kracker
10 lbs Weyerman Munich light
8 oz Melanoidin
8 oz Special B
2 oz Carafa II special
145-148º 90 min

14 grams Magnum at 60

Wyeast 2308 Munich Lager pitched at 48, set at 50º and walked up a degree a day after krausen slows

Think I'll hit my target?

32
Commercial Beer Reviews / Dark Island
« on: February 14, 2015, 09:09:38 AM »
I finally got to try Orkney's Dark Island. Mrs Klickitat and I had dental appointments in the big city so we rewarded ourselves after with a stop at Bellmont Station. It was fun to see what she threw in the cart. I grabbed stuff like Dark Island, Altbairisch Dunkel, Steam, Reissdorf, Rasputin, etc.  She grabbed stuff like The Commons' Saison and Flemish Kiss, and a couple of Jolly Pumpkin's sours. At lunch she ordered Pale 31, and a Saison with rose petals from a local brewery I think. I finally got a tapped sample of Vinnie's famous IPA. Awesome but not as mind blowing as the hype makes it out to be. Then I had a really nice locally brewed Scottish/Northern English type beer from Looit.

Anyway, I cracked open that Dark Island last night. Lets just say its awesome, but if that's the #1 example, then obviously Scottish Export has a lot of wiggle room when it comes to color and flavor. While Belhaven could easily be subbed as a Northern English Brown, Dark Island seems more like a Brown Porter. I got a lot of the same notes you find in a Samuel Smith beer. Toffee, chocolate, coffee, etc. No smoke of course. I'd characterize it as a premium version of what you'd find farther south.

Good learning experience though. It will make me a lot more flexible when judging Scottish!

33
General Homebrew Discussion / Tasty Sours Accomplished
« on: February 07, 2015, 02:37:45 PM »
Last August I made to big batches of what I'm calling Farmhouse cherry and peach. I bought an Italian corker and bottled them in 750 belgian bottles on jan 15, using champagne yeast. I ended up with 2 cases of cherry, 2 cases of peach, and then blended my leftovers and got 1 case of peach/cherry. I got anxious and chilled one of the blends last night. Just popped it open. Very nice! It could use more time to finish carbing and settle out. But in general I'm calling it a success. No off flavors. A firm sourness but not in your face. The fruit is very subtle. The brett is obvious but very pleasant. No alcohol on the nose or in the flavor, but it catches up to you. Tastes like 3% but feels like 6%.

I think I have found a style I'm good at. Can't wait for warm weather to get some more started. I'm going to skip tge Roselare blend next time and just do my trick of Lacto at 95º for a week, then Brett Lambicus at 68º till done.

34
General Homebrew Discussion / Brew Weekend
« on: February 06, 2015, 03:27:16 PM »
I'm going way off the reservation this weekend. Using yeast I haven't brewed with in a long time. And making beers that are really out there for me.
APA with Centennial and Cascade and 1056
IPA with Centennial and Cascade and 1056
Old school is the new New School

35
General Homebrew Discussion / Making progress with SWMBO
« on: January 25, 2015, 09:33:48 AM »
A couple years back, SWMBO would only drink Coors Light and at my request would "try" various craft offerings. Usually coupled with a bitter beer face from a tiny sip and a comment like "Hmmm, thats really strong." After a while if she was really feeling daring she might finish a whole glass of Fat Tire.

Flash forward... if she brings home a six pack of Coors Light, she might have two or three over the course of a weekend. This weekend she chose Deschutes Red Chair on tap as her go to beer. Drained a pint of Fresh Sqeezed IPA, finished my pint of Crux IPA that was too dank for me. Cheered and immediately confiscated  $21 bottle of Logsdon kriek that I scored... as well as dabbled in several other tasters of IPA, pale, Scottish, stouts, and funkys.

I'm so proud

36
Events / Best of Craft - Bend
« on: January 23, 2015, 10:10:15 PM »
Cool experience. First, Bend has grown and is amazing. The city of round abouts now. All about beautification too. There are more trees in a safeway parking lot than in our whole town. Tonight was the judge meet up. Held at a bottle shop, first time I've had a sour on tap. Very nice. Met the gentleman I'm judging with, a brewer from Breakside. It looks like the comp is just a big two day BOS. He and I are the first and final say on all of the hybrids. Ought to be a total ball!

37
Commercial Beer Reviews / Guinness mixer pack
« on: January 16, 2015, 03:48:24 PM »
If you see this grab one. 8 pretty darn tasty beers. I'm working on a can of Guiness generous ale "Arthurs Holiday Ale" which I would say is quite a bit like a Landlord or London Pride, in that realm. Good stuff.

The Kilkenny nitro irish cream red was.... good.... different... interesting


38
Other Fermentables / Pinot Sherwin Williams
« on: January 11, 2015, 03:03:30 PM »
In late September I made a one gallon batch of "wine" with some scrawny pinots I have growing. No boil, no chemicals,  no washing, crush and go. I wasnt sure of the sugar content so I added two cups of cane sugar. I didnt have wine yeast so I pitched bread yeast. It bubbled for a couple months sitting on my book cabinet next to the woodstove. Once it finally stopped I put it in the fridge. Today I cracked it open and it smells exactly like fresh interior house paint. I sipped it and it was the most tannic astringent thing I've had short of straight alum powder.

Findings
1. I don't like wine
2. I'm not making any more

39
Kegging and Bottling / New toy
« on: January 10, 2015, 05:31:25 PM »
I picked up a floor corker yesterday. Today it took over the kitchen while my wife was at work. Got a good start on my sour pipeline. 5 gallons farmhouse cherry, 5 gallons peach, and 2.5 gallons blended. I think I like bottling again, 750s with corks makes it pretty easy.



40
Yeast and Fermentation / Lager Success Finally
« on: January 09, 2015, 08:12:54 AM »
I tried making a few lagers last winter, learned a few things. They were OK.

On 12/27 I made two Helles beers. Both were 80% 20% German pils/Vienna. One got an ounce of Tettnang at 60 and the other an ounce of Hallertau. Pitched ample amount of 2124 to each with lots of O2. Pitching temp was 48º with the controller set at 50º. I use speidel 30L fermenters, the next morning the airlocks were blowing starsan foam. Peaked in every day. On morning 5 I noticed the amount of airlock activity was slowing so I started bumping the temp up 1 or 2º per day. This morning is day 13. Temp was at 62º from when I set it yesterday.  Took my first gravity sample and its 1.009 from OG of 1.051. Pretty hazy with suspended yeast, but the sample was so good I finished it. No DMS, acetaldehyde, or diacetyle. Faint match head aroma that is actually appealing. No hop aroma, medium grainy nose. Flavor is cracker biscuit malt forward with a medium low spicy/floral hop supporting it. Lightly sweet but finishes crisp. Can't wait to see how it is clear and carbed. I bumped it to 68º and will leave it there till sunday night when I take another reading. Then cold crash and hold for a week before kegging.

Pretty excited. It would be super to be able to produce a quality lager!

Thanks for all the help forum buddies!

41
The Pub / Another day in paradise
« on: January 06, 2015, 05:44:28 PM »

42
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


43
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.

44
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.

45
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

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