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Messages - klickitat jim

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136
Occasionally we're going to run into some kind of problem. When its a total anomaly we just have to pick it up and move on. I'm just impressed that the wort was perfectly fine after 3 days. They might not be beers that I was shooting for, but I learned that my post boil sanitation is great, and I learned not to trust a 5 month old smack pack.
The helles is at 1.008 and the vienna at 1.010. Both smelling/tasting miraculously lager-like. I'll bet this was just a crazy long lag is all.

137
Ya but you get what you pay for. The oxygen side would be for prepitch. This way you wouldn't need an oxygenation stone,  just splash it around in the pure o2 environment. For milling and mashing you would need to switch it to pure nitrogen.

138
Just listened to the show on my outdoor speakers at Sprague Lake. Great way to spend an afternoon. It gave me an idea for Denny and Drew's next book.


Gorgeous!  What's the idea?
Im not sure Denny, but with that setting, a cooler of beer, and a brewing podcast playing on the stereo. ?. I'm certain it was a "best seller" idea

139
Just listened to the show on my outdoor speakers at Sprague Lake.

I feel sorry for the neighbors.
There were no neighbors. A little old lady from Franfurt runs the campground. We only saw her for a minute. Then it was us and the ducks

140
Maybe I need one of these for a mill room?

141
Just listened to the show on my outdoor speakers at Sprague Lake. Great way to spend an afternoon. It gave me an idea for Denny and Drew's next book.

142
Don't tell anyone but I keep all of my brewing dogma on a private server

143
General Homebrew Discussion / Re: Rube Goldberg Part Two
« on: April 27, 2016, 06:12:01 AM »
My understanding is that they changed it from Dort to GHE to open it up to all of the pale colored, balanced, export strength beers rather than just those from Dortmund. So therefore the water profile could change from region to region.  I could be wrong on that though. So its going to depend on what your judge thinks it should be, and/or what the perceive in the beer. I went the route of less is more. Just enough Ca to make the yeast happy. Only a touch of Mg and Na. And on the low side of SO4. When my grand master tasters reviewed one did not mention minerals at all, as in he didn't deduct points for its lacking. The other said he detected and enjoyed the low minerals. Minerals, like spices in my opinion, are easy to over do.

144
General Homebrew Discussion / Re: Rube Goldberg Part Two
« on: April 25, 2016, 09:13:39 AM »
Well done!  Wish you were closer so we could compare our final products and process.
Ya that would be fun

145
General Homebrew Discussion / Re: Rube Goldberg Part Two
« on: April 25, 2016, 06:33:13 AM »
The German Helles Exportbier won 1st at COHO Springfling in Bend, Or this weekend.

As it should.  I can attest that this is one excellent recipe.  I have a keg of Jim's GHE on tap and it is awesome. Only difference was yeast - WY 2308.  Besides that it is even getting better at 6 wks in the keg. 

Congrats Jim on the medal!  Was that for the light lager category? How many entries in the category?
Cat 5 2015 11 entries

146
General Homebrew Discussion / Re: Rube Goldberg Part Two
« on: April 24, 2016, 06:52:59 PM »
See, Told you it was a good beer.  :D
Congrats!
And thanks again for all the help!

147
General Homebrew Discussion / Re: Rube Goldberg Part Two
« on: April 24, 2016, 04:21:55 PM »
Thanks, I'm pretty happy about it.

148
General Homebrew Discussion / Re: Rube Goldberg Part Two
« on: April 24, 2016, 01:07:57 PM »
The German Helles Exportbier won 1st at COHO Springfling in Bend, Or this weekend.

149
All Grain Brewing / Re: 55% Efficiency after Batch Sparge
« on: April 23, 2016, 07:21:00 PM »
I feel like whats most important is that you can reasonably repeat based on whatever your calculations are. I don't care if you call it BU, IBU, or whatnot units. If you know that X amount of grain and X amount of hopd makes the beer you want... yippy!

150
The Pub / Re: Cool gift from my brother
« on: April 23, 2016, 07:17:55 PM »
Is it odd that after watching almost 2 seasons of "Forged in Fire" that I now want to become a blacksmith apprentice?  Just for the fun, sweat, and satisfaction of making something. Oh wait, I already do that, and that's why I'm here
I'd like to think its a reachable goal for all of us to home brew beer that is every bit the quality of any beer that is for sale. Even the really good stuff. In fact, keeping my brother's awesome knife work in mind, we too can probably go places in sheer creativity and craftsmanship that commercial guys can't touch, simply because we can afford to at our scale. I mean, what knife company could afford to pay a guy 90 hours wages and end up with a knife that they could reasonably sell? Not very many, because there's not very many customers at that level. But we can drop $200 on 5 gallons of beer, and give it away.

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