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Messages - klickitat jim

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121
First try at propagation from a slant. Two days ago I pulled a little bit from a slant and inoculated 20ml. This morning I pitched those to 200ml. I think its actually working. What an amazing hobby!

122
Commercial Beer Reviews / Sam Adams - Heaven or Helles
« on: May 04, 2016, 03:11:59 PM »
You guys try this yet? It came in a summer mixer box. I just mowed the yard so maybe that plays into its drinkablity today. Don't expect a Munich Helles. And its a bit more bitter that how I like an Export. Not finding too much continental pils malt flavor.  Maybe just a touch too much fruity ester. But overall as just a good tasting light colored balanced beer, its pretty darn good. I would choose a 12 pack of this over many many others.

123
Ingredients / Re: Nelson IPA
« on: May 04, 2016, 03:02:21 PM »
I brewed a Saison using Gewürztraminer grape must and Nelson Sauvin hops. I used 3 quarts of must in secondary added to 3 gallons of beer. I ended up aging it about 6 months before it hit its prime. At that point the hops had dropped off and the wine character took over. I used 2 ounces of hops in the whirlpool.

I know it's not exactly what you're looking for, but it's at least one data point you could reference. If I were brewing an IPA with wine added I'd guess about 2 bottles in a typical 5 gallon batch would be a good starting point. But if I was using wine I'd probably just mix it in the glass at serving time rather than adding it all in the beer.

Sent from my XT1585 using Tapatalk
This was an awesome beer!

124
Extract/Partial Mash Brewing / Re: Newbie here
« on: May 04, 2016, 01:37:11 PM »
Fun stuff! Welcome to the hobby! If you have more hops you might feel free to dry hop with more than an ounce. I like one ounce per gallon in my IPAs and many consider that still too little.

Being my first batch, I feel safer sticking to the recipe so I can get the basics (I'm a little chicken at this stage) and see how it goes.  It does have a lot of Hops in it already (I think anyway):

.5oz each of Cascade and Falconer's Flight in First Wort
.5oz Simcoe at 60min
1oz Falconer's Flight & .5oz Cascade at 15min
1oz Cascade at 5min
.5oz each of Falconer's flight and Simcoe at flame out. 

The recipe says it comes in at 70.6 IBU.  Guess we will know in a month or so.....
I totally get it. Do what you're doing. My tip on dry hops is just fyi, in the event the aroma is low, you'll know the possible cause and fix.

125
Extract/Partial Mash Brewing / Re: Newbie here
« on: May 04, 2016, 11:03:16 AM »
Fun stuff! Welcome to the hobby! If you have more hops you might feel free to dry hop with more than an ounce. I like one ounce per gallon in my IPAs and many consider that still too little.

126
General Homebrew Discussion / Re: Shipping beer WTF
« on: May 03, 2016, 05:20:30 PM »
As many of you know, UPS recently lost my Spring Swap package to Joe Sr. It was not insured. They investigated, admitted they lost it, then asked me for a statement of what was in it and a value. This is what I sent them in an email.

"Dear Patty   The contents of the packaged shipped via UPS Tracking # 1Z8990780351404636 were (8) 22 oz glass bottles containing repitchable brewing yeast suspended in liquid form. They are not for sale, but an exchange between hobbyists. Similar products available commercially sell for about $14 each.   Total loss is $112 plus the cost of shipping $28.90 = $140.90"

They paid me $109.00. No idea where they came up with that figure, but it was better than nothing.

127
Ingredients / Re: Weyrman floor malted Pilsner
« on: May 03, 2016, 10:28:59 AM »
Steps or single?

128
A ton of this hobby is applying common sense...it seems like a ton of folks are not in touch with that...
?
I think he means you are applying common sense

129
Alestateyall just motivated me to pull a couple slants of 2352 out and start propagating them for my next brewday. Got my mini flasks in the autoclave now.

Using Saccharomyces' size rule of 4 times larger, I've got a couple 100ml pyrex erlenmyers to shake 25mls like it owes me money. (Step 1)

130
Yeast and Fermentation / Re: Help!
« on: May 01, 2016, 07:19:06 PM »
Saccharomyces: mistakes teach the difference between myth and reality. Genius!

Soooooo many times I mistook myth for reality. Sometimes the best way to know is to find out.


131
Joe Sr

UPS coughed up for the lost package. I'm going to bottle my Stout in a week, along with a decent Mandarina Bavaria APA. I think that will get me up to 3 of mine, plus Challenge Beer, and I'll see what kind of locals I can scrounge up. So, with any luck at all we will get you hooked up by mid May.

132
Nice!

133
Most entertaining,  reviews from Beer Geek Nation


Man, that guy is a goof. I've laughed out loud at a few of his reviews - his knowledge is pretty suspect, to be nice. He's all about his IPAs and RIS, though.  :)
He can really rattle off all the aromas and flavors though. I'm lucky to detect maybe 5 things in the aroma of a hearty beer. He instantly gets like 30

134
Its entirely possible that some of the YouTube video posters do it just for fun and are seeking no response. As to why watch them? My top ten reasons are #10 killing time, 9-2 ditto, #1 Sheer boredom.

The youtube video that I got the most from was Drew's Brewing on the Ones.

Most entertaining,  reviews from Beer Geek Nation

135
Occasionally we're going to run into some kind of problem. When its a total anomaly we just have to pick it up and move on. I'm just impressed that the wort was perfectly fine after 3 days. They might not be beers that I was shooting for, but I learned that my post boil sanitation is great, and I learned not to trust a 5 month old smack pack.
The helles is at 1.008 and the vienna at 1.010. Both smelling/tasting miraculously lager-like. I'll bet this was just a crazy long lag is all.
Just about to dry hop my IPA myself. Having a viable plan B has saved many a brewday when it hits the fan...
True! I suspect that this would have been fine without the 1056. I'm getting no ale fruity esters at all. They are still a little sulphury but not more than normal at this stage.

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