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Messages - klickitat jim

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1546
That shouldnt be the problem unless you accidentally rehydrated in bleach

1547
Deep breaths... check it tomorrow and let us know. Then we can take you through it step by step. Barley, water, and yeast want to become beer. You'll get there

1548
Give it another day or so

1549
All Grain Brewing / Re: Efficiency Confusion
« on: July 22, 2014, 10:16:15 AM »
This may sound funny, but tasting like the style is more important than the numbers. (If your competing) Otherwise, tasting the way YOU like is most important

1550
Ingredients / Re: Sour Cherries....to wash or not wash
« on: July 22, 2014, 09:49:32 AM »
I'd probably wash, pit, and freeze.

1551
Im not slaming it at all. Ive never used it or tasted it. My onliest point is that there is debate on the bjcp guideline changes and the brewer from the number one commercial example for wee heavy says he has no smoke, even from yeast phenols, in his beer. I hear anecdotal evidence about a couple home brewed or american brewed versions, and I'm questioning if that is enough to require smokiness being mentioned in the guidelines.


1552
All Grain Brewing / Re: Efficiency Confusion
« on: July 21, 2014, 01:38:54 PM »
You bet

1553
Second, are there enough good palates perceiving smoke in commercial examples from Scotland that it must be mentioned in the guidelines?

Yeah probably not.

I also don't remember what (if it was even mentioned) specific Scottish ale it was.

I thought the question was whether it ever occurred or not.  It occurred in my mouth/perception, that is all I can speak to.

BTW, are you going to be available tomorrow?  I'm thinking of heading to the monastery, and can bring that grain mill to you.

I'm working tomorrow so really hard to commit to it. I guess we could try. What time?

1554
I wonder how many judges have actually grabbed a hand full of peat and tasted it too. Or are they parroting what someone else said. Kind of like me with black currant. I've never tasted them, but it sounds so Martha Stewarty.

<raises hand>
Umm, I have. I bought a pound when I was a newbie for a recipe I thought I was going to brew. Once it arrived, I knew it wasn't going in the beer. I still have it for a 'training aid'. It still reeks nearly 3 years later, through two Ziplocs, so I have to keep it in 2 Ziplocs and a plastic bin.

I'm also thinking about growing some currants next year to see what's what. If they grow, I'll bring them in for a club meeting for education.

You bought a pound of peat or peat smoked malt? If they say peat/earth, I think they mean the actual peat moss from a bog. Like sphagnum moss for the garden. I wonder how many folks have tasted that.

1555
All Grain Brewing / Re: Efficiency Confusion
« on: July 21, 2014, 11:39:31 AM »


[/quote]

When I first started tinkering with the notion of going all-grain, efficiency came up all the time.  However, I'm starting to lean towards your way of thinking that efficiency is good for recipe building, but how do you know what efficiency to use to begin with?  I would think it's more important that the end product stays consistent and within it's style guidelines, then making sure your getting the most out of your system.

[/quote]

I use experience as my ballpark guess when starting a new recipe. If its a big beer I put 65% in there. Otherwise I use 70% and adjust from there. When I rebrew im usually within a couple points of my targets.

Your last sentence I agree with partially. I dont care about most out of my system. If I use a bit more grain so be it. I care about guidelines only if I send a beer to a bjcp comp, which I've done once so far. I care always about fun, enjoyment, learning, a little repeatability, etc.

1556
I am in no way suggesting that what you or anyone tastes is wrong. I believe you tasted peat earth smoke.  My question is, was it a Scottish light, heavy, export, or strong scotch from a noteable brewery in Scotland? Second, are there enough good palates perceiving smoke in commercial examples from Scotland that it must be mentioned in the guidelines?

I wonder how many judges have actually grabbed a hand full of peat and tasted it too. Or are they parroting what someone else said. Kind of like me with black currant. I've never tasted them, but it sounds so Martha Stewarty.

1557
All Grain Brewing / Re: Efficiency Confusion
« on: July 21, 2014, 10:55:14 AM »
I can't help. I'm one of those people who only care about brew house efficiency for recipe building,  and then only a little. I use brewer's friend too. What I do is pretty simple. I build a recipe on 70% efficiency predicted. Then I measure my fermenter OG before pitching. Then I adjust the efficiency in brewer's friend on that recipe so the predicted OG matches what I got. Depending on the beer I get between 65% on high gravity beers to 75% on beers around 5% abv. Its not precise for sure, but I only care about efficiency for recipe building. I know this doesn't answer your question. But maybe it will help to know that efficiency is not vital unless you want it to be.

1558
I wanted to see what a scottish brewer thought of smoke from yeast.


His second sentence leaves the door open, but the word MAY isnt evidence. If I had the time id email every Scottish brewery. Maybe someone will take that challenge. Unless more than one commercial brewery declares that their yeast creates a noticeable smokiness, I think its time for it to take a hike from the guidelines. Meanwhile, its safe to say there is no smoke in TH beers.

1559
Ingredients / Re: Clarity Ferm Enzyme
« on: July 21, 2014, 09:58:03 AM »
Yup. I didnt notice much change going from no CF to using it. But I noticed a difference when I dropped it. It was slight but noticeable. I will say that it never effected head or lacing for me, but my beers are pretty much always very heady.

1560
Ingredients / Re: Clarity Ferm Enzyme
« on: July 21, 2014, 09:32:36 AM »
I had a couple batches a year ago that were pretty hazy. Plus a friend has celiac. So I tried clarity ferm. At the time I liked the results. I couldnt find it local so I bought a butt load from B3. Added it every time like clock work. I had decent clarity ever since. But one time I forgot to add wirlflock, and that beer was cloudy even with CF in the fermenter. Eventually I ran out of CF and brewed a few batches without it. My clarity is just fine, and my mouthfeel has slightly improved as compared to the CF batches. My celiac friend never tried any of the CF beer because she got pregnant and now she has moved away, so it doesn't matter.

In my opinion, unless you are looking for a fix for mild gluten alergies, its a waste of money. Wirlflock improves clarity way way more. If I were to fine my beer post fermentation, I think I would try polyclar or gelatin. I've found that good sanitation, wirlflock, and a vigorous ferment is all I need.

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