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Topics - klickitat jim

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61
General Homebrew Discussion / Playing around with final beer pH
« on: October 13, 2015, 04:22:00 PM »
I've been messing around with the influence of ph in the finished product. It appears that most commercial beers are at or below 4.5 ph. I've measured a few that ive brought home. The SNPA that I measured was 4.3 ph (20ml sample with lid, sat till room temp) I think that if my mash and sparge ph is right, then it drops a couple more tenths in the boil, then a good healthy fermentation seems to get me to 4.5 or so.
 
For kicks I tracked my ph all the way through the APA I have on tap now. When I kegged it thee ph was 4.5. I was shooting for 4.3 so I could been cool like SNPA. So I had no idea how much 10% phosphoric to add. I took a guess and added 5 ml. After it was carbed up, I took another reading. I was also unsure how much carbonic acid would effect the ph. It didn't effect it at all. The ph was still 4.5. So I added 20ml. Now its at 4.4 ph and I think I'll leave it there. The difference in the glass between 4.5 and 4.4 is remarkable. The flavors are much more lively and the beer doesn't have the slightly watery feel it had before. And im not detecting any off flavor from the acid, at least not in that moderately hoppy beer.

Anywho, ive heard and parroted the carbonic acid bite thing. Near as I can tell, 2-3 volumes of Co2 is not going to create enough carbonic acid to change beer ph. Apparently its a fairly week acid. It might drop low RA water several points, but it doesn't drop beer much at all. At least my meter can't detect it. I also have my doubts about carbonic acid flavor thresholds being such that its even detectable in beer ar 2-3 volumes CO2. My personal opinion is that what many are calling carbonic acid bite is actually just mouthfeel of CO2 coming out of solution.

At least I learned a ball park amount of 10% phosphoric to add in order to drop one tenth. Its a start.

62
General Homebrew Discussion / Another Whirlpool IBU Thing
« on: October 11, 2015, 04:24:08 PM »
I recall a recent thread on this but couldn't find it. Maybe it was just a tangent in an unrelated post.

I have a pale ale just about fully carbed on tap. I did a light bittering with Magnum,  then the rest of the hops went in at whirlpool. I do my whirlpool at 170F for 30 minutes. By then the temp is down to about 165F. Anyway... in my calculations I've been using 5% for the utilization number. After tasting this latest beer I think I will just plug in 0% for utilization. The 5% figure tricks me into not using enough of a bittering charge at 60 min. The flavor and aroma is there, just a little wimpy on the bitterness. I think next time I will bump up the amount of whirlpool hops too. Why not, right?

You guys who do beers this way, do you bother with predicting IBUs from the whirlpool? How much are you using in the whirlpool for an APA? Or an IPA? This particular one was 14 grams of Magnum at 60, 40 grams each of Cascade and Centennial at 170/30. Next time I think I'll go 28g magnum at 60, and 60g each of cascade and centennial. (6 gallon batch)

63
All Grain Brewing / Water additions
« on: October 07, 2015, 06:46:06 PM »
I use brewer's friend because brunwater isn't tablet friendly. I've been clicking the option to add to mash only. Anywho...

For the sake of my understanding, if my water was super low calcium and no SO4 or CaCl, if I wanted to get to 50ppm calcium, does 6g SO4, in the mash only, sound like enough? If my total water was 10 gallons, 5 in mash 5 in sparge? I've been pondering water today and it got me wondering if I ought to be adding to both mash and sparge water.

64
General Homebrew Discussion / The Importance Of Being Same
« on: October 07, 2015, 12:26:59 PM »
Probably since the beginning of brewing there has been discision regarding differences. At least I've noticed it since I started way back in 2012. For the sake of discussion,  spurred by something I read on the forum today, I thought it might be interesting to air out and debate ways of determining differences and how important it is or isn't.

Let's pick on Denny for a minute. He is a big proponent for the blind triangle test. Two of one, one of another, pick which one is different. If enough testers with decent palates can pick the odd ball, then there is a difference. If they cant pick it, there's not a difference. Thats how I understand it anyway.

But then recently Denny posted results of his Noti Brown brewed using Mark's starter method. He didn't use the triangle, nor did he use any other tasters other than hisself. He said that it was his best Noti Brown ever. Judged from memory only.

Also recently, there was some debate over possible differences in an experiment Marshall did with old hops. He caught a little scrutiny flak for having two different worts. Same grain bill, water, etc... they were just two seperate batches. Seems to me those two worts were probably different, but only minimally,  and only in theory since they weren't charted on a GC/MS. So its possible they actually were the same, though a long shot.

Anywho...
When does difference matter so much that it requires charting on a GC/MS?
When does it matter enough to do a blind triangle with BJCP GMs? Masters? Nationals? Certified? Pro brewers? Novices?
When does difference matter enough that brewer's/taster's memory is good enough?

I have some thoughts, but I'll leave it to you guys for now.

65
General Homebrew Discussion / Brewing with the boys
« on: October 06, 2015, 08:20:09 AM »
Ten legal bucks next to the brewery this morning

66
Beer Recipes / Next brew day
« on: October 03, 2015, 08:32:07 PM »
I hesitate to call it something because its too easy to go down the style guidelines path. I suppose its going to be a pale ale. I wanted to try a moderately bittered beer, with a bump in malt flavor and hop flavor.

1.060 6 gallon batch
9 lbs Golden Promise
3 lbs Best light Munich
1 lb C40
150º for 90
PNW water with 8gm SO4 and lactic to 5.4 pH.

14g Magnum pellets @60
56g Simcoe pellets and 56g Mosaic pellets in whirlpool at 170 for 30

1056 high krausen pitch at 62º finished off at 68º

I keep waffling on the C40. Thought about just dropping it for another pound of Munich. I dont want it drying out too much though. A little chewy might help the hop flavor stick to your ribs.

This should be a whiplash beer compared to my usual malty beers.

Any thoughts?

67
Ingredients / Effects of craft beer going global
« on: October 03, 2015, 08:31:51 AM »
I was just listening to a discussion about Lagunitas going global. One person mentioned how that kind of thing might impact small craft breweries, and I suppose all of us to some degree. My understanding is that the monsters kind of have free reign on hop contracting. I imagine that AB or Coors or Heineken could call Yakima and get what they want easier than, for example, pFreim in Hood River. I wonder how that might play out in the future. Imagine Lagunitas growing to the size of Bud and having giant breweries in 50 or 100 other countries. Multiplying the demand for hops but not the availability. Imagine if there were as many bottles of Hop Stupid as there are Bud Light. You may say that will never happen, and I agree you are probably right, but probably right not because the market will never exist. Probably right because there can only be so much hops produced.

The Lagunitas deal may not have a large impact in the next few years, but if they accomplish their goal, it has to have an impact at some point. What if 5 or 6 breweries like them all went global?

I'm curious what some of our resident craft brewers think. Are we looking at a Hopocolypes?

68
General Homebrew Discussion / Share Your 2015 Brew Season Stock Up
« on: September 29, 2015, 05:09:12 PM »
Ok, I know there's no season for some of us, its year round. But just like getting all excited about back to school supplies, I've been making a big run in the fall to get ready for the big Fall/Winter push. I thought maybe others would enjoy bragging about their new pencils and trapper-keepers.

Today I gathered up enough to get me through February.
55 lbs of Simpson Golden Promise
55 lbs of Best Pils
25 lbs each of Best Munich light and dark and Vienna
25 lbs of Wyermann Red X
A half pound of German Hallertau Mittelfruh
Oh and some extra light DME

I still have enough specialty grains and 2014 pellets to get me through.

Looking forward to some APA, Stouts, Scottish, Helles, Dunkels, and maybe even a pils or two

69
General Homebrew Discussion / Swap-toberfest '15
« on: September 20, 2015, 06:01:19 PM »
I'm moving the thread to general, due to folks not finding it on events...

https://www.homebrewersassociation.org/forum/index.php?topic=23735.0

Here is the sign up list so far.
Klickitat Jim
Pete b
Morticaixavier
Toby
Jeffy
Mchrispin
Blatz
69franx
WortH.O.G.
AmandaK
Heavydeadlifts

Reminder, or for folks that haven't seen this before, if you join in you are committing to ship 3 bombers or 6 12s to the person you are assigned. Done by random draw. Its not a pairing because that requires an equal number of participants. You'll ship to one person and receive from another. I suggest at least one homebrew and suggest that local offerings that arent available where your swapper lives are nice too.

If you want in, send me a PM with your user name, real name, and shipping address

The sign up ends this week 9/25. The next day I will post the drawing and PM the shipping info.
Please ship so they get beer during October

Disclaimer: this is not an AHA thing. We are just helping eachother brew better beer. Also, I am not policing this and sending reminders for shipping... if November comes and you haven't gotten a package, feel free to PM your shipper and get it figured out. Keep in mind that we had 100% last time. No deadbeats! Woo hoo! Hint, reduce impatience and nervousness by PMing your plan and a tracking number to your recipient.

What makes this really fun is the polite but helpful banter in the forum on this thread about the beer...


If you want in, shoot me a PM with your info.

70
General Homebrew Discussion / Full Sail & Logsdon news
« on: August 31, 2015, 02:35:05 AM »
I guess Full Sail somewhat recently finalized then sale. No longer employee owned. No word on how much, but a very conservative guess would be about $2mil per employee (averaged out). One of those share owners would Logsdon, and now the word is... who knows what, for Logsdon Farmhouse. I guess Chuck is already gone. Its strange because they just upgraded the bottling line and added a new coolship, and opened a barrel house (retail outlet) in town. Hmmm, gotta love craft beer suspense.

71
Beer Recipes / Cream Porter ish?
« on: August 20, 2015, 10:05:04 AM »
I'm getting ready for fall brewing. Starting off with my old school centennial/cascade Pale. But what to put in the chest next to it? I've got some lactose hanging around. I'm not worried about hitting a guideline or entering it in a comp. Just something for early fall drinking. Low on the roasty burnt flavors. Malty with enough hops to keep it interesting. European malt and hop character, but cleaner fermentation profile. Drinkable. Smooth. Full bodied.Any thoughts on this?

~5% abv
~30 ibu
~20 arm

5 lbs Golden Promise
5 lbs Best Dark Munich
1 lb Pale Chocolate
3 oz Midnight Wheat

Mash~ 156° 5.2ph with a little CaCl

1 lb lactose in the boil

1/2oz magnum at 60
1 oz (maybe 2) EKG 170° whirlpool for 30

What do you think? I wonder if the pale chocolate might make it too nutty. I've got regular chocolate too, but thought that might make it too roasty.

72
Commercial Beer Reviews / Things you wish breweries would figure out
« on: August 16, 2015, 09:34:00 AM »
If it's called Saison, it should be a Saison not a huge sweet triple with coriander.

Feel free to add to the list, maybe we will change the world...

73
Events / At Bend Beer Fest
« on: August 15, 2015, 04:21:25 PM »



74
Commercial Beer Reviews / Pelican Brewing - Flock Wave
« on: August 14, 2015, 05:14:59 PM »
These guys seem to never disappoint. This hazy 5.9% APA, that seems to be based on a wit, is easy drinking, super tasty and thirst quenching. A trouble maker because I could drink a 12 pack of this stuff. Good job! They are continuing to earn their '14 World Beer Cup title as best small brewery!

75
General Homebrew Discussion / Moment of fame
« on: August 14, 2015, 05:05:27 PM »
Well, sort of
I got my Helles judged on Dr Homebrew
If you are unfamiliar with the BN, be advised its not 100% pg

http://podbay.fm/show/653011356/e/1438826400?autostart=1

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