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Topics - klickitat jim

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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!!!

The Pub / Got to meet my idol today
« on: October 05, 2014, 03:41:31 AM »
Me and Gunny! In the big city of Klickitat

The Pub / New hobby
« on: September 30, 2014, 02:36:43 PM »
After 40 years of noodling around on a six string I picked up a double bass. This summer I had the opportunity of backing up some really talented guys on stage at a small local bluegrass festival. Fell in love with the dobro sound. So the wife said if I teach her the bass I could get a dobro. Deal!!!!

After some research I decided on a Red Line Rambler. Red Line is an up and coming custom builder just north of Nashville. Fortunately they also hand build a reasonably priced instrument. It will be here Monday and I'm stoked!

The Pub / Scary tv
« on: September 27, 2014, 11:04:05 PM »
As if insomnia isn't bad enough. You wake up, grab some ice cream, turn the tv on...

What the?

A 63 year old version of cheap trick, live - sort of - at budokan. Freak me, like, the hell out.

The best part was a fan in the with a t-shirt that had two letters, a lightning bolt, and two more letters. Not AC/DC... no, hers was AA/RP! And very fitting.

Ok, seriously. I have not been that freaked out since Tim Curry killed Meat Loaf.

The Pub / Techy Help
« on: September 25, 2014, 07:19:16 PM »
I have a Galaxy Tab 2 10". I want to get a cheap printer. Black n white is fine. I suppose it needs to have WiFi. I was at Staples today and the musky troll who was trying to help, didn't. With a $70 Epson and cannon my tablet said I can only print on a Samsung. So we tried it on a Samsung. I was able to connect and according to my tablet, it worked. But it was a 6 page document and their printer only spit out one page that had some error code on it. I didn't have the time, and the employee didn't have enough hygiene so I left.

Question. Is it true my Samsung will only print on a Samsung? And, well what do I need to do?

Commercial Beer Reviews / Icicle Crosscut Pilsner
« on: September 18, 2014, 04:24:15 PM »
I'm a huge fan of Leavenworth and Icicle Brewing, so this is probably biased. Ive had Crosscut at the brewery, but my podunk local store started carying it so I'm enjoying one now.

It has low level aromatics of peppery sulfur lager esters, and bready malt, with a faint spicy nobel hop in the background. If you are big on appearance this one is awesome. Straw yellow and brilliantly clear with persistent champagne pin point bubbles rising till your done with the pint. The head was bright white and fairly persistent for a pilsner. Light lacing, no legs. The flavor is spectacular,  with a soft bready crackery malt, perfectly balanced against that peppery match head ester and spicy hop flavors. The bitterness is artfully balanced with the maltiness but not puckering. The mouth is full initially but the carbonation and bitterness sweep across the tongue making it finish clean crisp and dry. No lingering odd flavors at all. No off flavors at all. No faults. Yum!

If this were a home brew entery I would give it a 43-45

General Homebrew Discussion / My tasting exam
« on: September 14, 2014, 07:48:17 AM »
Well, it finally happened. Yesterday was the road trip to Hanford for the big test. I was nervous for oh about 9 months leading up to it. James, who by the way is one of the kindest people you'll ever meet, put on a great exam experience. I had long lost in laws waiting at home so I couldn't stick around to hear what the proctors thought of the beers. James peeked at my scores and mentioned the 39 I gave the Belgian Blond was going to be out of wack, but I got it right because it was a freshy sample of Leffe. I initially gave it a 42 but panicked and lowered it.

The line up, if I recall correctly, was Schwartz - Helles - Belgian Blond - APA - Weizenbock - RIS. A challenge for sure. I've had world class commercial examples of two of the six. So for me it was all about describing, trying to get some flow/balance comments in there, one or two reminds me of comments,  a style comment here and there, and each one got at least one or two suggestions. 

I don't know for sure if I was right, but the Schwartz seemed too ale-like to me. More of a robust porter than Schwartz. The Helles seemed like a hazy light struck cream ale. The blond was awesome obviously, but I dinged it slightly for having strong esters that made it too spicy. (I guess the proctors called it out of style for adding spices) The APA was great but could use a bit more complexity. The Weizenbock had some fusel alcohol. The RIS was tasty but starting to show its age, I got some soy in the finish. It took me the full time allowed for each beer, but I did complete all of them.

Now for the 3 month pins and needles waiting to see how I did. Frankly, I wont be surprised by anything. Maybe I failed, maybe I did well. I know it wasn't a Master level though. Couldnt have been.

Beer Recipes / PNW American Sour
« on: September 05, 2014, 12:07:07 PM »
Just started the boil. I'm shooting for something similarish to a Berliner Weiss but ale, and bit more color, and PNW character.

6# GW Munich 10L
5# GW Washington Select
Mashed at 145°

No bittering hops
2oz Willamette at 10 min

I did a 2L starter of lacto, ran it for a week. Decant and pitch at 85°. Run that for a week then chill to 65° and pitch a starter of 1332 NW Ale.

I'm looking forward to the results.

The Pub / Seriously?
« on: August 14, 2014, 10:25:47 AM »
Crazy dust storm in my Eastern Washington

I think I need to build a thumper soon. "Mmmmmmmmmmmm Shai Haloood"

Commercial Beer Reviews / Imperial Red
« on: August 09, 2014, 03:39:48 PM »
Lagunitas imperial red vs arrogant bastard tasting.
My pick? Imperial red. But a 50/50 blend might win the whole shebang

Ingredients / Oats in a Pale
« on: July 31, 2014, 12:38:46 AM »
I know it's been done, like Burnside's Oatmeal Pale Ale. I'm thinking of trying it once with mine. Mash pretty low (145) and build back body and mouthfeel with about 7% rolled oats. (Quaker or generic stuff)

If you done it, what's your experience?
How much haze should I expect?
In a 40-50 Ibu beer will the flavor be very noticeable?
Input of any kind is great.

Commercial Beer Reviews / Kòlsch Questiòn
« on: July 29, 2014, 11:22:33 PM »
What's it going to take to get my BJCP to inlude Alaskan Brewing Co's Summer - Kolsch Style Ale as a Classic Example?

Aul Chidden aside, I kinda like this beer. Came in a variety pack for non deciders like me. Anyone esle try it yet?

General Homebrew Discussion / Ugly Baby Cure
« on: July 28, 2014, 11:03:32 PM »
I brewed a train wreck I was calling James' Brown. The darn thing seemed pretty clear when I racked it, and the FG sample tasted good. A bit dry and nutty.

I grabbed a Samuel Smith NBA at the store the other day. I thought I'd try a side by side. Visually they were identical but for the massive turbidity that mine has. Aroma was identical but for the odd yeasty, musty, phenolic funk mine had. Flavor wise, the Samuel Smith was a malt/ester forward party in my mouth, with that wonderful dark fruity jam and almost amaretto like nuttiness, supported by a low earthy floral hop bite at the end. Just a slight touch of oxydized ddark malt soy in the after taste, but the bottle looks like its been rolling around in a Westfalia for a few years. My brew? Tastes.... nothing like that. Its way way infected and heinous. Ugly baby! Bad, ugly baby!

You want even better feedback than a bjcp sheet? Crack a classic comercial example and try it side by side with yours.

So, where is Sam Smith getting that fermented almond thing from? I mean, yeast duh... but what special grain? Special B? Melenoidin? English brown malt as opposed to our peanutty american version?

I wanted to see what a scottish brewer thought of smoke from yeast.

His second sentence leaves the door open, but the word MAY isnt evidence. If I had the time id email every Scottish brewery. Maybe someone will take that challenge. Unless more than one commercial brewery declares that their yeast creates a noticeable smokiness, I think its time for it to take a hike from the guidelines. Meanwhile, its safe to say there is no smoke in TH beers.

Yeast and Fermentation / Crashing
« on: July 20, 2014, 02:57:52 PM »
I was just listening to some guy who coauthored the yeast book. He claimed that he found a study during his research that reports up to 30% increase in fruity ester production if you rapidly cool or cold crash at the end of fermentation as compared to gently cooling by dropping the temp a couple degrees per day. (June 3 14 Jamil Show)

Last winter I worked on lagers a bit. They got to be pretty good but still, what I called too aley, probably due to my cold crashing. When the beers were done I would set my temp at 32° and it would get there over night.

Any comments from experience on this? I'm looking forward to making this change when lager season comes around. If it's true, I think my lagers will reach that magic level I just couldn't find last year.

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