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Messages - klickitat jim

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

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!

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.

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.

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.

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

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.

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

Am Stout
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
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)
1oz Challenger @60
1084 @ 65/74

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
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
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

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.

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.

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

I got a kick out of what Palmer said. I don't think the things that have been said in the past are myths that need to be busted. I think they were a map for those who had no experience.  Clearly once you have been there, done that, the map becomes less important. But the map is not a peice of crap, after all it got you close enough that you figured out the rest, right.

This is a mind set that would be nice to see more of. The ability to recognize and be grateful for what Palmer, Zainashef, Mosher, Daniels, Strong, Conn, Beechum, et al have shared with us... but also the ability to not make them godlike and take every utterance as permanent irrefutable fact.

When helpful guidance becomes dogma there is a tendency to defend it with stones like blasphemy, or the other way, burning the info sharer at the stake. Its beer folks. Chill. Follow, learn, explore, share new stuff, etc.

Kegging and Bottling / Re: 9% ABV, 0% carbonation
« on: December 24, 2015, 05:39:08 PM »
Now that I have cured my occasional keg infection problem, I really like it. Next is to buy a beer gun. But I will always be bottling my wild beers.

The Pub / Re: Merry Christmas to all.....
« on: December 24, 2015, 03:05:30 PM »
Merry Christmas folks!

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