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Topics - klickitat jim

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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

The Pub / Fire season
« on: August 11, 2015, 08:49:40 PM »
The eastern end of the county burned last week. Now the northwestern corner is going.



Commercial Beer Reviews / Volkanisch Vijf
« on: August 04, 2015, 04:25:15 AM »
I was at Volcanic in Hood River last week. By the way, I scoured a bottle of Crooked Stave Petite Passion Fruit, YUM! But, they had the Everybody's-Solera collaboration for Volcanic's (local bottle shop and tap room) five year anniversay. It was pretty darn good, like way good! and I plan to try to make one. Brain child of Jess Caudill no doubt, who is no longer at Wyeast since becoming the Head Brewer at Everybody's. Everybodys is the only brewery in my county.

Best way I can describe it is Antwerper Wiess. Berliner with an obviuos belgian profile. The news paper quotes the Solera brewer stating that they used no hops, soured with lacto, then pitched sac yeast. Obviouslly a belgian sac, and im guessing Wyeast belgian saison. 3.5% and way tastey. They also said it was 80/20 pils and wheat, so they didn't leave too much to the guess work recipe-wise.

Equipment and Software / BJCP 15 App
« on: August 01, 2015, 03:48:28 PM »
For those looking for a new guidelines app, there is now a good one on play store, free, that works on Android. Its been there a while but was saying it wasn't compatible with my devices. One quick email fixed it.

Events / Lucky me!
« on: July 18, 2015, 11:58:53 PM »
My wife just informed me that we are going to tge Bend Brewfest August 15! Taking the bike down, staying one night.
So many beers so little time!
Hoping to score me a sample of Bend Brewings GABF winner Salmon Berry Sour!

Yeast and Fermentation / Brett Starter Patience
« on: July 13, 2015, 04:17:56 PM »
Last year I made my first sour beers, and did a typical starter with my brett. They didnt seem to do much. After studying Chad Yackobsen's Brett Thesis, I saw that he found brett needs more time. He states that it goes through growth phases, grows, stops, grows, stops, grows again. Seven days is what I got out of it.

So I pitched Wyeast bret lambicus on the evening of July 9. Peeked in on it every day. After 24 hrs it had a slight powdery cloud at the bottom. After 48 hrs, no change. After 72 hrs the powdery cloud seemed a bit thicker. Here it is at day 4.

I'm going to let it go the full 7 days. I'm curious to see if that third growth phase is a dramatic as the second one.

Events / Swap-toberfest '15
« on: July 09, 2015, 10:15:46 PM »
Just a heads up so folks can brew if need be. No need to do anything or reply just yet.

This go around I'm suggesting two homebrews and one favorite local offering. One bomber each, or two 12s.

In September I will start gathering info from the interested. We'll cutoff October 1st and start shipping.

More info to come, for now if you are interested, start brewing.

General Homebrew Discussion / Brew day visitor
« on: July 09, 2015, 07:54:13 PM »
I guess she thought it was a DOZE meeting...

Ingredients / Adjusting ph post boil for Controlled Primary Souring
« on: July 09, 2015, 07:42:51 PM »
I've got this idea that dropping my ph post boil to 4.5 before pitching lacto in primary, would be a decent way of reducing the risk of contamination during souring week. I couldn't find any suggestions on how much 88% lactic would do the job. My mash and sparge were 5.2 ph, and post boil was 8 gallons of 5.0 ph with a 100% Pilsner no hops, blonde sour. I chilled to 100° whirlpooling, and pulled a sample. Cooled to 70° and it was 5.0 ph. I then took a wild guess and added 15ml of 88% lactic.  That brought it down to 4.5 ph on the button.

Just FYI

Yeast and Fermentation / Gelatin V.S. Brett Pelicle
« on: July 08, 2015, 02:13:15 PM »
Thought I'd share my experience with gelatin fining through a brett pelicle. I just bottled two batches of Saison with Brett last night. Both had a nice classic brett pelicle. A few days ago I chilled them to o 30F, then pitched my typical 150F cup of gelatin right through the pelicle. I gave each fermenter a little 2 second rocking to get the gelatin spread out. Then it rested at 30F for a few days till I bottled. On bottling day the pelicles appeared totally unaffected. And the beer beneath was nice and clear as expected from the gelatin.

So, gelatin does its job. Pelicle does its job.

Commercial Beer Reviews / Left Coast Brewing - Voo Doo
« on: July 07, 2015, 03:57:45 AM »
Anyone try this? I found a bomber last weekend at the camp store outside Beverly Beach, $8 yikes! With all tge great Anchor beers I had found at Dallas Walmart, I didn't get to this one till this morning after work. Noticed the 2012 World Cup Bronze for Foreign Stout marker... 

Its rare I can down a bomber of stout much less a big one. Very tastey. My only mistake was following it with a Black Butte. In comparison the Black Butte was thin, and coppery. Good job LCB!

Commercial Beer Reviews / Montejo?
« on: June 25, 2015, 05:29:17 PM »
Have you I tried this yet? Found it in the store next to Corona. I'll admit it pretty tasty. Comes off like a balance between German Pils and Helles. At 4.5% I'd guess there's little to no adjunct in it by the flavor. Brown bottle so no skunk. Good stuff I think.

General Homebrew Discussion / Woo hoo!
« on: June 22, 2015, 05:00:10 PM »

Beer Travel / River Cruising
« on: June 13, 2015, 07:42:26 PM »
I'm daydreaming of a trip. Has anyong done a Viking River Cruise? What im looking for is sight seeing with lots of classic beer readily available. Viking seems to talk a lot about wine with little mention of beer. I sure like the idea of just stepping off the boat, seeing what I need to see and sampling some beer, then get back on the boat. Next stop...

If you have experience with Belgium/Germany beer trips, and could only go once and could only go for 7-10 days, what would you suggest? Keep in mind that sights are probably just as important as the beer, breweries aren't necessary though one or two would be awesome, and I'd pick history over shopping any day.

Commercial Beer Reviews / pFriem Blonde IPA
« on: June 11, 2015, 03:08:19 PM »
I found an IPA that I like. Well, another one. So now there's maybe 3 or 4.

pFriem Blonde IPA:
A - piney grapefruit zest, clean mixed fruity fermentation
A - brilliant straw with tiny bubbles and a thin bright white head and lace
F - pretty much matches the aroma, plenty firm bitterness with a piney grapefruit flesh ant zest followup. Finishes dry and clean with a pleasant grapefruit aftertaste
M - medium-light bodied, no stickiness, slickness, or astringency
O - ranks up there with PTE in my opinion, my favorites (that I can get easily) are FW Union Jack, Deschutes Fresh Squeezed,  and now pFriem.

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