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Messages - klickitat jim

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1231
All Grain Brewing / Re: first step mash with alt
« on: December 27, 2015, 01:03:50 PM »
I just quick carbed a sample yesterday of my latest Helles Exportbier. The last one was step mashed, this one I added 3% carapils subbed for some base malt (only recipe change) and single infusion at 150. The two beers are different only in malt presence. I think the step mashed one has a better German grainy Graham crackery thing going on, where the carapils single infusion one seems more American. I'll be kegging tomorrow,  and will do a blind T test once Its conditioned.

1232
All Grain Brewing / Re: Whirlpool/ 0 Minute Addition Difference
« on: December 27, 2015, 12:55:38 PM »
to borrow a tad of klickitat Jim.... almost scientific.

The reason for our whirlpool and stands are to add the hops 'after' the boil at different temps to retain the volatile oils that are otherwise boiled/ evaporated off at higher temps. When we develop a specific goal in our flavor and aroma profiles we are considering the different components of the hops used.
Our house Pale Ale is meant to greet you with a bouquet of flowers and have a nice, smooth bitterness supported by a full pallet of malt sweetness and a piney finish. (dang! make me want one right now!) 
To accomplish this we whirlpool specific hops at specific temps to retain the oils we're after.
Humulene – (210F/99C boil point) – think spicy perfume
Myrcene – (147 F/63.9 C) - slight piney/citrus flavor. High volatility so it quickly disperses into the air (Sniff)
Anyways... you get the jest. So, when analyzing a hop for a recipe, using adds at lower temps will bring out the best of what you chose that hop for.
If you simply throw in the hops at flameout the temps are still close to boiling and will vaporize some essential oils you may be after. Hop stands are proven to retain those oils with additions at lower temps. Whirlpool makes sense to better extract those oils with better efficiency.

 8) So.... my take on all that - Whirlpool = opportunity for fine tuning  YMMV
Till proven otherwise, this is my theory. Time temp and let of stand doesn't just vary between bitterness flavor and aroma, but type of bitterness, type of flavor, type of aroma. It has to exist in the specific hop you are using, but if its there it will vary depending on usage. I think...

1233
General Homebrew Discussion / Re: Rubbing Alcohol Off Flavor
« on: December 27, 2015, 12:45:47 PM »
I'm looking forward to that blog. All I know is my personal experience with 02. 2mic stone, O2 running just fast enough to cause fine foaming, in a speidel with 3 gallons of headspace, lid on oxygenating through the bung hole, ive oxygenated as much as two minutes and not gotten fusels. The only time ive gotten fusels was a high gravity fermented at room temp no o2 just splash aerated.

1234
The Pub / Re: My Christmas Present
« on: December 27, 2015, 12:31:43 PM »
Fantastic!

1235
Nothing slows down the beer consumption like a couple pounds of ham and a plate of fudge and cheese cake. Thank goodness for peppermint sticks!

1236
Beer Recipes / Re: Stout Thoughts
« on: December 26, 2015, 04:37:41 PM »
I think you'll have good beers. Let us know how they turn out. I brewed an American porter last Monday. I hit about 40 IBUs and whirlpooled 1.5 oz centennial and 2.5 oz cascade. My wife asked me to try and replicate 3 Floyds Alpha Klaus... So my arm was really twisted lol. I'm going to use the yeast cake from this for a big ass Russian Imperial Stout that will have an OG around 1.100. This yeast is WLP 001, but will also add WLP 007 to the mix. That will age in the keg until next winter.
Awesome. Im going to take a shot at an Imperial Stout and an American Strong probably around March. I like those in the winter but they make nice night caps the rest of the year.

1237
Beer Recipes / Re: Stout Thoughts
« on: December 26, 2015, 04:12:56 PM »
I'm not brewing till Monday. I'll ponder it and decide by then. I think I like both ideas but leaning toward final beer adjustment.

1238
All Grain Brewing / Re: Mill Gap Settings
« on: December 26, 2015, 02:15:53 PM »
Why not just adjust based on the crush?
Too pragmatic?

Guess so.  People seem more worried about gaps than crush.
My Cereal Killer has marks. I cant remember what they say, .025 .050 .1 maybe? I run it halfway between the lowest and middlest. Crush looks like crush and I dont get stuck. I ran it at the tightest for a long time until my last batch that got stuck. Too much flour I reckon.

1239
Beer Recipes / Re: Stout Thoughts
« on: December 26, 2015, 01:45:51 PM »
Don't forget that acidity is a component of the flavor profile for Irish Dry Stout. Targeting the typical dark beer mash pH of 5.5 to 5.6 is not what you want in the Dry Stout. Targeting a lower pH in the 5.2 to 5.4 range is more proper for that style.
Thats what I thought. But was going to try their suggestions and adjust post fermentation if needed. Or was I miss reading what they were saying? Am Stout 5.6ph mash and Dry Stout 5.2ph?


Edit: I just went back in and changed the Dry Stout to 5.2ph with lactic additions

1240
How do you know you have a pure lacto pitch? You could easily have yeast mixed in with your lacto. Unfortunately putting lacto pitches from most of the labs under the microscope exposes the presence of sacc and other yeast strains.
I used to think BS, they should be pure, until I studied up on banking techniques and found that you have to plate smack pack samples for singles before slanting... so why wouldnt you need to with bugs? That and I almost always get a 5-15pt drop in SG from pitching lacto to primary from a smack pack, and Wyeast says in theory it shouldn't drop much at all. In a yeast smack pack you wont notice if your 1056 has .1% 1728, but .1% 1056 in a lacto pitch would show up by gravity dropping after it grew enough. My lacto runs a week at 98-100F which is long enough for a tiny amount of sac to grow up and eat some sugar.

Having said that, I just ignore it and keep on trucking.

1241
Beer Recipes / Re: Stout Thoughts
« on: December 26, 2015, 01:03:03 PM »
Thanks guys. I made some adjustments

Am Stout
1.063
62% GP
28% dark Munich
7% Roast Barley
3% chocolate
5.6ph Ca 56 Mg 10 Na 8 CaCl 37 SO4 43 CaCO3 107 (well water with a little CaCl and SO4)
66 BU
1oz Magnum @60
1oz Centennial @10
1oz Cascade @10
1056 at 65/74


Dry Stout
1.044
68% GP
20% Flaked Barley
10% Roasted Barley
2% Black Barley to get color up
5.6ph Ca 75 Mg 10 Na 8 CaCl 104 SO4 0 CaCO3 107 (well with CaCl)
30BU
1oz Challenger @60
1084 @ 65/74

1242
Beer Recipes / Stout Thoughts
« on: December 26, 2015, 12:20:43 AM »
My recipe expertise blows. If you are really familiar with stouts take a look, see what you think.

American Stout
1.060
62% Golden Promise
28% Best dark Munich
7% black barley
3% chocolate malt
154F 90 min, 5.4ph, 120ppm SO4
34 BU Magnum at 60
8 BU Centennial at 10
6 BU Cascade at 10
WY1056 65F till 50% ADF then 74F

Irish Stout
1.043
75% Golden Promise
10% Flaked Barley
7.5% Black Barley
7.5% Roasted Barley
150F 90 min 5.4 ph, 120ppm CaCl
30 BU Challenger at 60
5 BU EKG at 10
WY1084 65F till 50% ADF then 74F

1243
The Pub / Re: Another A-B purchase
« on: December 25, 2015, 07:45:18 PM »
Would anyone actually miss Breckenridge beers if they disappeared?  I can't think of a more vapid brewery.
I learned a new word because of them... so, there's that.

1244
Ingredients / Re: balancing hops
« on: December 25, 2015, 05:16:58 AM »
I was watching a commercial for Boston Lager and they explained the recipe. Apparently it's 50% malt 50% hops.

1245
Commercial Beer Reviews / Re: Deschutes Pinedrops IPA
« on: December 24, 2015, 09:19:58 PM »
I've avoided it because I thought it would be a pine hop extract bomb

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