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Messages - klickitat jim

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121
Yeast and Fermentation / Re: Test my harvested yeast?
« on: February 02, 2017, 06:57:31 PM »
I think the better way is skip the water. Swirl up your yeast cake with whatever beer remains after racking and pour that into the sanitized jar

122
I brew because it is fun, and yes I believe it is an art as well.

Also, because it is way cheaper than buying beer.

Sent from my SAMSUNG-SM-G900A using Tapatalk
This causes a thought. Has anyone noticed how much work and attention to detail to takes to brew a decent replica of beer that costs $12 a 30 pack? But with very little effort you can compete with beer that costs $6 a bomber

123
The Pub / Re: Recommend a mail-order beer store please
« on: February 02, 2017, 06:33:25 PM »
This will be interesting to follow

124
Tracking room temp or beer temp?

125
What are you doing about temperature stability during fermentation? In my experience, that was the number one improvement. My fermenting beer never changes temperature unless I want it to.

126
General Homebrew Discussion / Re: This Week's Brulosophy Experiment
« on: February 02, 2017, 12:55:19 PM »
So... No measure of kettle pH or the final beer pH? 

It's interesting that the conversion was fine at that pH.   Enzymes are forgiving.

Malted barley WANTS to become beer

Barley HATES being anthropromorphized
Well played sir

127
At first I enjoyed the prepper self sustainable aspect. Then I enjoyed the learning and improving part. Lately I've just been enjoying the mental escape part of it. I'm in low stress mode lately

128
All Grain Brewing / Re: Metallic Tasting Beer
« on: February 02, 2017, 12:13:20 PM »
If you have the means, what is the pH of the beer in the glass?

If you don't have a meter, try a tiny amount of baking soda (like about 1/8 teaspoon in a half pint) and see if that removes the off flavor. If it does your ph may be too high.

129
General Homebrew Discussion / Re: What's Brewing this Weekend?
« on: February 02, 2017, 12:11:27 PM »
I'm going to brew a session rye stout this weekend. first time in a couple years I've brewed a 10 gallon batch.

Welcome back. I haven't seen you on the boards in a while.

I was out of the scene mostly. I hadn't brewed in months and was working crazy long hours. still working crazy long hours but trying to at least brew some beer. Thanks for the welcome back!
Awesome Jonathan! I vanished for a few months too. Glad to see you around

130
General Homebrew Discussion / Re: This Week's Brulosophy Experiment
« on: February 02, 2017, 12:10:21 PM »
I can pick out a Cream Ale from a CDA, about 25% of the time.
Take your sunglasses off in the bar.
Doh! I'll work on that

131
General Homebrew Discussion / Re: This Week's Brulosophy Experiment
« on: February 02, 2017, 11:56:35 AM »
I can pick out a Cream Ale from a CDA, about 25% of the time.

132
General Homebrew Discussion / Re: Diacetyl
« on: February 02, 2017, 07:50:30 AM »
I don't think it's the BJCP's fault per se.  Rather I look at human nature.

A lot of judges, when new, are a bit unsure of their skills.  And we definitely have some higher-ranking judges who are a little overbearing with the "why the hell did you push this terrible beer?!" in a mini-BOS setting. 

I believe being unsure of one's skills leads to a "low-hanging fruit" or "Fault-Finder" type of judge.  I just wrote about this in a cider article last night.  Certain flaws make a decent percentage of judges just tune out.  "What is this s***, butter?! How dare they! The horror, the horror - I'm done!" - and they give the rest of the beer (or mead, or cider) short shrift.  That's not OK.

The easiest way to not have anyone question your judge skills is to ding the beer and not have it move on.  So we have people looking for reasons to dislike the beer, instead of looking at its merits.  People who see styles as extremely narrow, rather than existing on a continuum, with some overlap between styles.  And if we don't address it, those judges often become experienced judges with the same skewed perception of flaws and their severity.

/soapbox

cheers--
--Michael
When I first judged I had only taken the online written. No rank, well recognized I guess or pending. Anyway, it was awkward. I suddenly had no idea what to do. I wanted so bad to peak at the other guys sheet. I didn't want to be wrong. After a miserable flight like that, I decided no more. I was just going to go with what I was perceiving and crank out my score sheets. About 2 beers into the next flight my score sheet was about 12 points lower than the certified and national I was sitting with. They were kind and asked why. Huge diacetyl! In a APA. Steve Antoch happened to be walking by and I asked him what he thought, he took one sniff and said diacetyl. Handed it back and walked off. Since then I just go with my own perceptions. However I never argue with any other judge about what they are perceving.

133
General Homebrew Discussion / Re: Diacetyl
« on: February 02, 2017, 07:02:43 AM »
Everyone has their own sensitivity level to various things. Each one ought to become aware of that. I know that I pick up diacetyl much sooner than most people but I am not necessarily turned off by it. To me in low levels it can easily be confused with Carmel, then, butterscotch, and when it's really strong it's movie theater butter. I get the slickness somewhere in the butterscotch level and up. In my opinion, those styles where it is acceptable it should still not be at the slickness level. The question should always be is it taking away or adding to the drinkability of the beer. If it's adding to drinkability it's not a flaw even thought it might be a flaw in a different style. Is Lactic sourness a flaw in a berlinerweiss?

134
I have a different view, more plain. To me barely beating the odds isn't "significant" though statistically it might be. Using your 2/5 one in ten odds of randomly correct, if you had ten tasters and one chose correctly, it might be random. It also might not be. If two people chose correctly, maybe one is random and the other correct. There's 8 more who got it wrong though, so to me it's still not a significant difference. Significant statist of correct choosers maybe. In my simple mind, if all ten chose right, that's probably a big difference. Whatever, what I'm driving at is that a statistician says they found a statistically significant difference, and that gets translated into significant difference in layman's terms.

135
Kegging and Bottling / Re: How expensive is kegging?
« on: February 01, 2017, 05:03:56 PM »
Wow, I get lucky I guess. My propane guy does gas too. My 20lb co2 deposit was $40

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