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Messages - klickitat jim

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General Homebrew Discussion / Re: Message to the forum. from me.
« on: January 29, 2017, 09:02:15 PM »
Curious who the troll was early on in the intro to lodo thread. I sped read about 35 pages and still didn't see any trolling. Honestly I only care if you think it was me, so I can fix that. And I'm fine with whoever just saying it, if it was me. If it's someone else I don't care.

Beer Recipes / Re: Looking for a good Dry Stout recipe
« on: January 29, 2017, 07:24:03 PM »
Here's what I'm thinking. I'm hoping to brew this on Tuesday. I added a touch of pale chocolate and dark crystal, since I get some of those flavors out of Murphy's and that's what I'm shooting for. I'm looking forward to this one.

Title: Patrick Fitzmichael Stout

Brew Method: BIAB
Style Name: Irish Stout
Boil Time: 60 min
Batch Size: 3 gallons (fermentor volume)
Boil Size: 4 gallons
Boil Gravity: 1.029
Efficiency: 80% (brew house)

Original Gravity: 1.039
Final Gravity: 1.009
ABV (standard): 3.93%
IBU (tinseth): 30.6
SRM (morey): 31.35

3 lb - United Kingdom - Maris Otter Pale (75%)
2 oz - United Kingdom - Dark Crystal 80L (3.1%)
6 oz - Flaked Barley (9.4%)
6 oz - United Kingdom - Roasted Barley (9.4%)
2 oz - United Kingdom - Pale Chocolate (3.1%)

0.8 oz - East Kent Goldings, Type: Pellet, AA: 5, Use: Boil for 60 min, IBU: 30.6
0.5 oz - East Kent Goldings, Type: Pellet, AA: 5, Use: Boil for 0 min

1) Infusion, Temp: 148 F, Time: 75 min, Amount: 17 qt, Sacc Rest

Fermentis / Safale - English Ale Yeast S-04

Water Notes:
Add 2g of CaCl2 to target ~55ppm Calcium
Add 1.8mL of lactic acid to mash to target mash pH of 5.4

Add roast barley and chocolate malt in last 10 minutes of mash
Looks great. With your magic touch, no doubt it will be

General Homebrew Discussion / Re: Message to the forum. from me.
« on: January 29, 2017, 06:54:44 PM »
How much are we paying moderators?

How are they selected, election?

Where can we find their job descriptions?

How do we find out who all the paid up AHA members are and who is just a visitor?

How many of these questions do you think are rhetorical?

I consider our moderators as some of the best folks on here. I saw some others get under their skin and I don't blame those who let it get the best of them. Some people are just hard to get along with. It looks to me that most folks are trying to move forward. Some haven't really changed in 3 years...

Hey cool, good job. Lots of ways to add/help hop aroma. Hang around long enough and you'll hear a lot of them.

I don't have that recipe in front of me. There should be at least a hint from a 15 min addition. Maybe next time throw in an ounce at flame out.

Commercial Beer Reviews / Re: Best of Craft 2017
« on: January 29, 2017, 06:19:15 PM »
Guess who else was here, at least in spirt! Found these three leftovers to haul back to the room.

Commercial Beer Reviews / Re: Best of Craft 2017
« on: January 29, 2017, 09:26:21 AM »
"Field beers?"
BA version of vegetable

Commercial Beer Reviews / Re: Best of Craft 2017
« on: January 29, 2017, 08:54:40 AM »
14 Field Beers, 12 IIPAs, 12 Barley Wines... day 1 done.

Now day two. 11 British Imperial Stouts, and 21 Barrel Aged Dark Beers

Commercial Beer Reviews / Re: Best of Craft 2017
« on: January 29, 2017, 08:52:12 AM »
You should Denny, it's great

All Grain Brewing / Re: Introduction to Low Oxygen Brewing
« on: January 29, 2017, 08:46:30 AM »

Quote from: HoosierBrew
My goal is just to help put out a fire that seems to have taken on a life of its own. I'm happy if we disagree all day long.....respectfully.  :)


All Grain Brewing / Re: Introduction to Low Oxygen Brewing
« on: January 29, 2017, 08:14:14 AM »
In my opinion, forum-wise, it's not that new info, or old info revisited, is rejected. It's how it's presented and how doubters are treated that matters. This is beginning to sound like a broken record because too many of us have developed an emotional stance. An insinuating comment followed by a rebuttal followed by hurtful things like implying doubters are ignorant cult members, followed by mods locking followed by attacks.... good lord, let's ALL ease up just a little before we burn this place down.

After considering LODO it dawned on me that I've been taking measures to reduce oxygen since almost the beginning. I just don't go to extremes and I'm personally not a fan of adding chemicals that I choose to think I don't really want. But I have no reason to attack those who do, so long as they don't attack me. Why does this have to be a fight?

There's another aspect of this forum that seems to be ignored lately. This is the AHA forum... you CAN NOT prove anything. Except to yourself. Studies, technical data, pro examples, blind triangle panels, medals, tasting notes from Grand Master judges... all meaningless if you are trying to PROVE anything. Your only hope is when someone tries it for themselves and they like it. So how do you get them to try it?

Belittling berating hate speech doesn't work on too many people.

What happened to the slogan of the man who started this all? Relax, don't worry, blah blah blah

Commercial Beer Reviews / Best of Craft 2017
« on: January 28, 2017, 09:49:17 AM »
Me and Santoch at Best of Craft. 1700 entries this yeat

General Homebrew Discussion / Re: Hop addition times to adjust for IBU's
« on: January 28, 2017, 08:19:01 AM »
Admittedly, I must be a smidgen OCD because, while I buy by the pound, it's weird for me to not use whole numbers. So I switched to grams... lol. Now I hate using strange numbers. I'm ok with them ending in 0 or 5, so that's a start. I also hate when I design a recipe and don't see a green check mark for stats. (I use Brewers Friend, they give you a green check mark if your stats are in keeping with the BJCP). It's like seeing a "like" on Facebook. Dopamine dump lol.

I am becoming a rebel lately though. Some of my favorites don't have green check marks, and I'm ok with that.

Now to try to make this a useful post.

Your need to use all of your hops might lead you to something you like better than what the popular wisdom dictates. Try moving them around, who knows. BUT, keep in mind that you are kind of chasing a ghost. Your IBU numbers are only calculated IBU and most likely are not very close to actual IBU in the finished beer. I look at IBU calculators as a rough estimator only. They are ok as a measuring stick to know what you did and adjust for the future.

Like others will say, the perceived character of the bitterness between X time in the boil and Y time in the boil can be so different that the calculated IBU will matter less and less.

Yeast and Fermentation / Re: Yeast Brink
« on: January 28, 2017, 07:22:02 AM »
I have done all of the above in the past, trying out what I've read in various places or heard on podcasts. My current practice is to make an oxygenated starter (sort of SNS) the morning of brew day and pitch once active. I like the results and can count on the results so much that it's what I do solely now.

I found that FOR ME washing/rinsing yeast did nothing. I've tried it various ways. I think there's some validity to the idea that storing rinsed yeast in water is not ideal for ph reasons.

I gell fine in primary, and my concern used to be the settled gelatin. If I were to repitch I would simply take a small 100ml portion and build my normal starter... gelatin doesn't reproduce so that would be a decent way to limit transferring it to the new beer. Dry hops and trub too for that matter. I have repitched en mass before, and no doubt many people get great results. I am an outlier who just prefers my starter routine.

Storage-wise, if I went back to it, I would store in a sterilized container on the original beer in a fridge for up to 6 months, using as sanitary transfer methods as I could, and I probably would limit my repitching to about 3-5 generations. Less if I started experiencing any changes in the beer.

Just my opinions

General Homebrew Discussion / Re: State of the Forum
« on: January 28, 2017, 06:22:58 AM »
And one forum to rule them all.

All Grain Brewing / Re: Boil temps - do they matter?
« on: January 27, 2017, 10:16:32 PM »
I know this much. There isn't one single thing about my brewing that someone else didn't figure out way before I did. Very little that I do did I actually figure out on my own. Almost all of it was handed to me. I try to remember that when I start thinking it's "my" knowledge.

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