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Topics - klickitat jim

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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.

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

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.

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!

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

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

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.

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.

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

The Pub / Back yard lovin
« on: November 16, 2014, 05:58:03 PM »
Watching the rut from my living room window. Its getting dark so not the best quality picture. This brute is a 4×5.

All Grain Brewing / Protein Rest
« on: November 05, 2014, 05:40:49 PM »
In about 6 weeks I'll be full up on ales and it will be good weather to get started on some lagers. I'm going for a couple Munich Helles'  (Helleses... Helli?) and a couple German Pilsners.  Kind of the malty vs hoppy option. Anyway, I faintly recall Gordon Strong saying in some pod cast that he likes to do a 130 protein rest for 15 min with these even will highly modified malt. I think he said he feels it helps clarity and draws out more of the malt aroma and character.

I'm curious if any of you rock star Helles/Pils brewers do this. What do you get from it? Or why dont you do it?

My recipes will be extremely simple and using Weyermann german pils, pretty much 100%. With two batches of each I'll be using mittelfruh in one and tettnanger in the other. Germ pils will be bittered with magnum then late hopped with the previous two. Probably 2124 for yeast in each.


General Homebrew Discussion / Flashback Brewday
« on: November 04, 2014, 08:49:46 PM »
The thread on how we all got started gave me an idea. My next brewing weekend wont be for Christmas 3 or 4 weeks, but I'm going to rebrew my very first beer. A morebeer porter extract kit with US05, but using my current fermentation equipment.

Might be fun if a bunch of us joined in. Kind of a walk down memory lane.

Homebrew Competitions / NHC 15
« on: November 02, 2014, 11:19:45 PM »
It can't be too soon to start planning yet? What are you entering this year. For me, I got a 40 (38/42) on my Scottish so I'm going for it again. The National level judge picked up oxidation and gave it a 42. The rank pending said it was lacking peat earth. So I'm going to change one thing. I'm bottle conditioning instead of bottling off the keg. Fingers crossed.

Then I'm cheating. Entering my peat earth lacking Scott as a Northern English Brown since my wife can't tell it apart from New Castle Brown. Then I'm doing one with more hops to enter as a Special Bitter.

Depending on how my NW Wild turns out I might enter it as am American Mixed Fermentation 28b in new guidelines, if they decide to use them this year.

So 3 maybe 4 entries planned.

General Homebrew Discussion / Nov/Dec Zymurgy
« on: October 29, 2014, 12:39:43 AM »
First, congrats to Steve Parr! I am 99% sure that I judged with him at 2014 NHC in Seattle. He's a super nice guy and very helpful. Or the guy who I judged with from AHA, who looks just like him is....

What do you guys think of the Decoction article? I enjoyed reading it and it would be nice to have a club that dedicated! I was not surprised by their findings.

What caught my eye was that they under pitched by at least a third (assuming the wyeast smack packs were brand new) and that they pitched at 62º, 11º higher than their desired fermentation temp, and left it there for 12 hrs, then crashed it to 51º. Not surprised to see too much esters, alcohol warmth, and phenols in the judges comments.

So anyway, if curiosity ever kills this cat, I don't think I would boil the actual grains. Yes, I know, they say that a true decoction calls for that. But since Dr Denny's study and this one show no clear difference or improvement from doing it the way you're supposed to, maybe I can get away with drifting from the way you're supposed to. I would do more of a step mash but bringing calculated amounts of runnings to a boil to accomplish the step temps. I can't wrap my mind around why you would want to have a near dry glob of malt grains in a pan with enough heat to boil. But then when we're talking about direct fire on a mash tun the worry is scorching the grains... doesn't make sense to me. Later this winter maybe I'll try it out. Then again, maybe I won't since I have direct fire recirculation for my mash tun, why not just do a step mash and call it good?

Commercial Beer Reviews / Fullers
« on: October 24, 2014, 04:21:45 AM »
Just got off work (graveyard guy), its my Friday. Cracked open a "best by 5/15" London Pride.

I almost spotted.

Commercial Beer Reviews / Went shopping
« on: October 18, 2014, 11:25:58 AM »
Fuller ESB and London Pride, Westmalle Tripel, Belhaven Scottish, and a six pack of plain old Weihenstephan Pilsner. It's going to be a good weekend!!!

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