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Topics - klickitat jim

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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!!!

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.

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