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Topics - klickitat jim

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31
Yeast and Fermentation / Yeast Slanting and Plating
« on: December 17, 2015, 03:20:22 AM »
My new favorite lager yeast is a special release, so im kind of being forced into learning how to do this. I looked up a BYO article. A couple things come to mind.

1.How do you clean and sterilize a 10ml pipette?

2. Is a pipette really necessary? Couldn't I just eye-ball it and pour into my slant? So, one 3rd full of water-glycerin mixture, then another 3rd of yeast slurry?

3. The article claims gelatin works in place of agar for plates. True or not? Admittedly I won't need plates to streak my wyeast sample, but I figure if I'm going to do this it will probably lead to streaking plates. Someday...

4. If to get started, all I was going to do is keep that one yeast on hand, can't I just use only slants? Leave plates out of it all together for now? For example, buy a pack of yeast, build a half dozen slants, divide up the pack slurry among the half dozen slants, freeze. Then when I need some just prop it up?

5. Glycerine? Like from Walmart? Or is there a special kind? Anything to avoid?

6. Recipes... The article called for
Slants: 250ml h2o and 100ml glycerin boiled 15 minutes. Cool and fill slants 1/3 full. Add yeast till 2/3 full. Place in a small Styrofoam cooler with ice packs into the freezer. Store up to a year. Thaw 2 days in fridge, 1 day room temp. Propagate in 100ml 48hrs, then step to 200ml 48 hrs.

Plates: 250ml h2o and 20g DME boil 15 min. Stir in 3g agar or gelatin,  boil 15 min more. Cool, pour into plates, when set store upside down. Streak with a loop. When ready to propogate select singles and prop in 10ml wort 48 hrs, then 100ml 48 hrs, then 200ml 48 hrs.

Is anything in that way off?

Thanks
Jim



32
General Homebrew Discussion / Low temp whirlpool
« on: December 13, 2015, 03:21:46 AM »
I was listening to an interview with James Altweis, a hop chemist, and heard him talk about getting awesome aroma out of a 120F whirlpool addition. Has anyone tried it yet? On my APA I do a neutral bittering charge at 60 and nothing else till 170F where I add 50g each of cascade and centennial held for 30 minutes while whirlpooling. Next time im going to toss in another 20g each when the temp reaches 120F, no hold, just let it finish chilling. Will be interesting to see what that does.

33
General Homebrew Discussion / Florida
« on: December 11, 2015, 07:55:12 AM »
The wife is heading to Florida to see her kiddo in February. I'm looking for a few suggestions for must try beers, sours would be great. She'll be in the Naples area.

34
Yeast and Fermentation / Ale fermentation times
« on: December 05, 2015, 11:54:59 PM »
I was rather amazed recently on how quick and how well Marshall's et al lager fermentation method worked. Two side by side batches. Two weeks grain to keg, including crash and gel fining in primary.

Now im wondering what to do to get my basic ales to pick up the pace. Normally they are 21-28 day beers. What are you old pros doing, who are going grain to keg in two weeks or less? Same temp ramp as I did with the lagers?

35
Yeast and Fermentation / Is my starter dead?
« on: December 02, 2015, 01:53:13 AM »
Lately, especially with Mark's shaken not stired groupies, there have been a lot of questions about how to tell if your starter is doing its thing. So I tried something tonight on my brew day, and here ya go. It involves some tape and a pen.

Marked starter wort level


Marked the level after pitching my smack packs


And here's 1056 after 7 1/2 hrs. It has a pretty obvious krausen going


The 1728 on the other hand has no sign of high krausen. One might think it was dead if there wasn't that line showing where the top of the liquid was just after pitching. Notice anything different? Its grown,  right? And growth equals good.


If you own tape and a pen you can get yourself a little peace of mind

36
General Homebrew Discussion / Ah yes, winter brewing
« on: December 01, 2015, 07:24:21 PM »
I always forget the extra little pains of brewing in the winter. Its been hitting 15° every night for a while. Hoses frozen, pump frozen, had to use rv tanks because my little 5s frost up too quick. Can't hold mash temp with my yoga mat coozie, so relearning how much flame to hold temp on recirculation. Fun times

37
General Homebrew Discussion / Which style?
« on: November 22, 2015, 04:42:27 AM »
Which style would you put this in for a comp?
1.060 ~6.5%, 12 srm, ~35 ibu citrusy, lager
Red X with german magum bittering, load of mandarina bavaria in whirlpool
Its numerically a Märzen, but for the orangy hop flavor. Or pale ale minus crystal and ale yeast
In my mind it seems like it could be a tasty beer with all german ingredients that just doesnt have a clear home in a bjcp gig.
I'm thinking 34C Experimental, but the overall calls for "unique" and I don't know about that

What say you?
Especially if you have experience in judging specialty beer. Would it stand a chance, or will the smoked pumpkin saisons with juniper berries push it out?

38
Equipment and Software / Brewers Friend
« on: November 21, 2015, 03:39:12 AM »
Just noticed they upgraded to the 2015 guidelines. Got all my recipes switched over. I'm giddy as a school girl that I now officially have Wild Ale recipes rather than Experimental, and my Helles Exportbier isnt a Dort any longer lol.

39
General Homebrew Discussion / Mosher Historical Beer Myths
« on: November 20, 2015, 04:06:41 AM »
Listened to a recent beersmith podcast with Randy Mosher "Historical Beer Myths". Thats going to ruffel some feathers! Dig it up if you have some time. Some of the stuff that caught my ear was that the story of saison being a beer brewed at farmyouses for the season workers... not true. And Anchor Steam... not a steam beer. Its the first American craft beer and they named it Steam.

40
General Homebrew Discussion / Upcoming Rube Goldberg Brewday
« on: November 15, 2015, 01:02:21 AM »
I'm looking forward to Monday night (middle of my "weekend, and I'm a shift worker) when I am going to try using nearly every unnecessary technique I can think of. I'm bored, so im going to type it up. If you are bored too, feel free to read and poke holes init.

The goal is experience, and maybe some good beer. I'm a fan of Denny's philosophy,  Best Beer, Least Work, Most Fun. This brewday might fudge some of those principles around a little. But I am also NOT a fan of arguing for or against techniques based solely on what someone else said. Being adamant on a subject based only on what someone else said, with no experience to support it, is kinda hollow. Plus Denny always says "but try it and see if it works for YOU." So, if this stuff works for me GREAT! If not then I can say that it doesnt, rather than I've been told it doesn't.

I'm not necessarily trying to brew a perfect example of any specific style, or clone an existing beer, so I'm avoiding referring to the beers by style.

Beer #1
6 gallon batch OG ~1.048
9.25 lbs Best Malz Pilsner
1.25 lbs Best Malz Vienna
Mashed at 1.6 qt/lb at 5.5 pH
Step-mashed with my direct fire recirculated MLT
132F protein rest 15 min
142F maltose rest 45 min
158F dextrin rest 45 min
Batch sparged
Preboil adjusted to 5.0 pH
60 min boil
28g Hallertau Mittelfruh at 60
28g Hallertau Mittelfruh at 10 (1/2 tab wirlflock, wyeast nutrients)
Rapid chill to 48-50F
Yeast blend
1LO2HK at 50F starter of wyeast 2308 Munich and 1LO2HK starter of Wyeast 2352 Munich II
Temp control set at 50F

Beer #2
6 gallon batch OG ~1.056
10 lbs Best Malz Pils
2.25 lbs Best Malz Pils
Same mash process as beer #1
56g Hallertau Mittelfruh at 60
56g Hallertau Mittelfruh in wirlpool at 170F for 30 min
Same fermentation as beer #1

I think...
Some of these techniques are supposed to be how they do it in Germany (a lot of this came from listening to Kai Troester on Basic Brewing)
The 5.5 mash pH is said to put the enzymatic activity in its happy place
The protein rest is said to help clarity and something else but I forget what
The low sac rest is said increases fermentability
The high sac rest is said to build back some body after the low rest by continuing to work on remaining starches
Adjusting to 5.0 for the boil is said to improve clarity and smooth out hop bitterness and get the wort closer to the environment that the yeast thrive in
I've heard that sometimes a yeast blend will help acheive your goal. I dont know what my goal is, but I have two packs of 2308 and two of 2352, so what the heck. Maybe it will be the newest thing to do. Then people can argue that its awesome though they've never tried it LOL.
This will also be my first try with a lager with the 1LO2HK starters. The method works awesome for me on ales, so here goes nothing.

Standby for results



41
All Grain Brewing / Mental Floss
« on: November 05, 2015, 11:39:05 PM »
Mark challenged us a recently to know our calculations. Thinking about it, aside from recipe building, the only one I really use on brew day is Strike Water. I'm lazy and use a calculator. But I know that the math is (.2 divided by how many quarts per pound) X (target temp minus grain temp) plus target temp.

That's all well and good, I can memorize it. Occasionally I have to look it up again if I've been using a calculator too long. But it would help retain it and understand it if I knew WHY that calculation works.

Who can explain in layman's terms without more math how that works?

Maybe once we have hashed out strike temp, I'll go after gravity and bittering and color. But one at a time.

42
General Homebrew Discussion / Carbonation Cap
« on: October 21, 2015, 01:51:19 PM »
Finally bought one. Tried it out on my current pale ale and a peach sour I have going. Cool invention that I now wish I'd bought way back when. Its pretty valuable to be able to carb the FG sample and verify its really done

43
The Pub / Vent much?
« on: October 18, 2015, 05:44:34 PM »
Is there a Crappy Hunting For Dummies book? I have confronted too many trespassing hunters and keep getting the same routine. To get to where you are you had to drive past 6 No Trespassing No Hunting signs! Well... I was just looking around. Bull! You just proved that you are willing to go to jail, but I'm supposed to believe that you wouldn't go and add poaching to it? NO! You sir are a criminal and you are making everyone else bad. The last one told me Hey now, im a veteran.  I said so am I. Apparently your service didn't teach you anything.

Unbelievable!

44
The Pub / Go Canucks!
« on: October 16, 2015, 08:48:13 PM »
After about a 5 year hiatus from all professional sports (too much gangsta bull snot!) I have taken up Hockey. Center Ice pack and all. What a cool sport!

Beer related, tonights game is televised out of St Louis. Whats with red necks in lederhosen sing the rhineheistgebot song?

45
Equipment and Software / PH Request
« on: October 16, 2015, 11:54:33 AM »
Can someone with a good meter take a reading of a degassed sample of Fullers ESB?

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