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Messages - klickitat jim

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1231
All Grain Brewing / Re: Asking for a friend (cloudy beer)
« on: December 29, 2015, 01:09:37 PM »
If there has been a change to the water supply there could be a shortage of calcium causing the yeast to drop out less. If the water supply for the home is surface water and there has been a lot of rain or melted snow flowing into the reservoirs then minerals could be diluted.

Also, if there is a bacterial or wild yeast infection in the beer that is often much more different to clear even with sufficient calcium or fining agents. Hard to rule this out without knowing the sanitation practices or source of yeast.

Calcium level of brewing water is 88 ppm. he is a Type A+++ which carries over to his cleaning regimen. Wyeast American Ale II and US05.

How certain is he of the water composition? made from RO or DI with minerals added back?

Tested water report. Full report
Ca 88
Mg 30
Na 7
Cl 16
SO 29
If you could post the whole recipe, the alkalinity and ph from the water report, and what your friend added to adjust mash/sparge ph,  maybe we could point to the problem more accurately.

1232
General Homebrew Discussion / Re: Diacetyl rest for ales
« on: December 29, 2015, 12:55:09 PM »
This came from a 2015 AHA presentation on Hop-fu...I've listed the brewing process below which mentions the rest.

Day 1: Cool wort to ideal pitching temp of 67F, Aerate wort with pure O2 through diffusion stone, Pitch yeast starter or freshly harvested slurry, and Attach blow off tubing
Day 2-7: Maintain 67F fermentation temperature via external temp controller
Day 8: Remove blow off, seal fermenter (keg or conical only!!)
Day 10: Reduce to 60F for diacetyl rest
Day 11: Dump trub, harvest yeast slurry, add dry hops, return to 67F Day 14-16: Begin crash cycle, cooling 10F every 12 hours until 37F Day 17: Rack...
Has to be typo.  I could see "raise to 70" but then I would not drop the temp again until it was time to crash.

1233
All Grain Brewing / Re: Asking for a friend (cloudy beer)
« on: December 29, 2015, 12:16:22 PM »
What about hops? Is this his first shot at a 100 IBU tripple Ipa uber dry hopped beer?

1234
General Homebrew Discussion / Re: What's Brewing this Weekend? 01/18/2014
« on: December 29, 2015, 12:03:47 PM »
12/29 Irish Stout coming to a boil, strike water heating for American Stout


I might add, I love the smells of stout brewing!

1235
Equipment and Software / Re: Help a poor guy with his new plate chiller
« on: December 29, 2015, 11:08:51 AM »
I want to see someone build a chiller system out of an old truck radiator. It would need air moving over it, so they could mount it to the front of an old Buick with the boil kettle up high and the fermentor down low. Then just drive around till the wort is chilled.
I've actually got an old oil cooler sitting around somewhere.  It should even fit in a brew pot or bucket of ice water.  The question is whether an ultra-sonic parts cleaner would get it "clean enough."
Key word is "enough". I think so. Plus you can finally prove that "solventy" is not just a fermentation issue.

1236
Equipment and Software / Re: Mash Paddle
« on: December 29, 2015, 10:31:24 AM »
Nice. Maybe the mash paddle version tastes 'oaked' ?     ;D

Mine would taste maple.
Where you live probably vine maple

1237
Equipment and Software / Re: Help a poor guy with his new plate chiller
« on: December 29, 2015, 10:29:40 AM »
I want to see someone build a chiller system out of an old truck radiator. It would need air moving over it, so they could mount it to the front of an old Buick with the boil kettle up high and the fermentor down low. Then just drive around till the wort is chilled.

I do enjoy your posts Jim.
Just an observer of human nature. I'd call it a Wapato Whirlpooler

1238
Equipment and Software / Re: Help a poor guy with his new plate chiller
« on: December 29, 2015, 10:15:01 AM »
I want to see someone build a chiller system out of an old truck radiator. It would need air moving over it, so they could mount it to the front of an old Buick with the boil kettle up high and the fermentor down low. Then just drive around till the wort is chilled.

1239
Equipment and Software / Re: Mash Paddle
« on: December 29, 2015, 10:06:40 AM »
Sounds like a great xBeermt for publishing very early in april. Wooden mash paddle vs Stainless spoon: can the judges detect a difference in a blind triangle test? Does it effect hot side aeration? Does the flavor contributed by the wood require the beer to be entered in a special category?

1240
Zymurgy / Re: Jan/Feb Issue printing error
« on: December 29, 2015, 09:51:13 AM »
Yet another reason this is such a great organization...after my email to Gary, I heard back from him even though he's on vacation.  He said this was the first he'd heard of the issue, but they'll get it fixed.  He's back in the office on 1/4, so it will be after that.
I like your thinking!  A great organization would not ask their employees to cancel vacation for something like this.

I'll bet he gets a new copy by the 10th. Plenty of time to still qualify as a Jan/Feb issue

1241
Equipment and Software / Re: Help a poor guy with his new plate chiller
« on: December 29, 2015, 09:04:03 AM »
Pimps are handy at getting that be-otch to chill. Not to mention whirlpool

1242
Equipment and Software / Re: Mash Paddle
« on: December 29, 2015, 09:00:40 AM »
Plain wooden paddle, no holes, angled edge on bottom.  Wood burned initials, lots of notches.
Nice avitar

1243
General Homebrew Discussion / Re: Diacetyl rest for ales
« on: December 29, 2015, 08:45:39 AM »
This recipe actually calls for a lowering of temp to 60F.
Lower it to 60 when?

I only lower temps if fermentation is completed including uptake of Diacetyl. Lowering temp is used to speed up putting yeast into dormancy and to drop them out of suspension

1244
Yeast and Fermentation / Re: "Shaken, not Stirred" Summary
« on: December 29, 2015, 08:00:01 AM »
Thanks Jim.


Sent from my iPhone using Tapatalk
You're welcome. The biggest worry I hear is off flavors or dilution by pitching the whole starter. Well, I dont experience that. I just submitted two light lagers to a couple Grand Master judges and neither complained of anything that I see directly connects to my pitching two liters of starter. You can read that on the Rube Goldberg thread. Maybe someone else would extrapolate a comment into blaming the starters, but I dont. And bottom line is, its what I do. I'm not trying to change anyone. In fact, I plan to compete this year so maybe it would be good for me if no one else did it this way for a while LOL.

1245
Yeast and Fermentation / Re: "Shaken, not Stirred" Summary
« on: December 29, 2015, 07:33:11 AM »
1LO2HK Starter for 6 gallon batches

1. Prepare starter wort in 1/2 gallon canning jars 7.5%-10% w/v 1.030-1.040 with a pinch of nutrients. These are autoclaved in a pressure cooker 15min at 15psi. Stored at room temp.

2. On the morning of brew day, in a sanitizer vessel at least 2L in size, add 1L starter wort. Oxygenate thru a stainless sintered stone with pure oxygen until the wort foam fill the flask. Pitch yeast. Cover with foil.  One 1L starter for up to 1.070 ale, Two 1L starters for lagers. I suspect you could get away with one, but I use two.

3. Place in fermentation chamber set at appropriate temp. With lager yeast, store jars of wort in fermentation chamber over night at lager pitching temp to avoid yo-yo-ing the temp of the yeast.

4. Pitch at "high krausen". Pitch the whole shebang, everything but the flask and foil. What were looking for is getting the yeast well into log phase at least. High krausen can be difficult to detect. So this is what works for me - Pitch ale at 8hrs - Pitch lager at 12 hrs

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