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Messages - klickitat jim

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1546
General Homebrew Discussion / Re: Swap-toberfest '15
« on: October 27, 2015, 08:00:50 PM »
Great review and analysis, Amanda.  That beer was brewed mid February. After bottle conditioned it sat in a chest at 39º till I boxed it up. Same with the dunkel I sent. Its reaching its best by for sure. Thats my 3rd attemot, tweaking along the way. It won 1st place at Bend Oregon's Springfling. Probably because Randy didnt enter anything lol.

Malt bill was 9lbs Best Pils and 2 lbs Vienna, which I later learned to be Gambrinus. A light went off above my head when I learned that, regarding that honey note. Hopping was 1/2 oz of US Magnum at 60 in a 90 min biil. Thats it.  Wyeast Munich 2308 at 50º till a stepped up d rest.

Helles is up next on my calendar. I'm going to drop the OG from 1.058ish to 1.050. 9.5 lbs Best Pils 1.5lbs Best Vienna. Im going to mash at 145 for 120, rather than 150 for 60. 60 minute boil thanks to Marshall, that might drop the color down where it should be. Hops this time will be an ounce of Mittelfruh at 60 and an ounce at 10. Going to pitch two 1L starters at high krausen and get it really rocking,  hopefully. Plus I've learned a lot about water and pH since February so im amped to get after it.

Glad you enjoyed it. Im looking forward to continuing my journey toward my perfect Helles. The Dunkel needs help too. Too sweet in my opinion. I'll see what you think.

Edit: regarding the unexpected buzz, its about 5.5% so I dont know. But it was brewed in Washington, so who knows? Contact high?

1547
General Homebrew Discussion / Re: RO water pH of 5 good for brewing?
« on: October 27, 2015, 06:47:03 PM »

would this ^^^^^ impact how your software accounts for impact RO water, salts, and malts has on expected PH of the mash?

Unfortunately, that high dose of carbonic acid is not accounted for in Bru'n Water. The carbonic acid would likely affect the pH result and leave you with a lower than estimated mash pH.
Martin, wouldn't it be quickly buffered out once the grain is added? I thought carbonic was a pretty weak acid, and if its reading 5 in RO it seems like theres really not that much there.

1548
Yeast and Fermentation / Re: Shaking
« on: October 27, 2015, 05:29:49 PM »
Ive heard so many method comparisons, pros and cons, and have tried them all but the fish pump. Ive settled with o2 injection and see no reason to ever change. The problem I see is that post boil the wort is depleated of o2. I dont have much faith in the headspace containing enough o2 to do the job. Splashing in open air might do it, but whats in the air? I just like my o2 wand. In my opinion its the surest and most sanitary method.

1549
General Homebrew Discussion / Re: Swap-toberfest '15
« on: October 27, 2015, 09:09:19 AM »
The intangible could very well be a combo of things. In any event, the biggest take away on that beer for me was this. In IPAs, as long as abv, color, and bitterness are not grossly out of whack, pleasant obvious hop aroma and flavor should rule the day. I am well on my way to hating IPAs that have a course grating overwhelming bitterness, and not much else. Give me a mellow 6% 40-50 IBU beer that nails it in aroma and flavor and complexity and drinkability!

1550
General Homebrew Discussion / Re: First wort hopping and whirlpool
« on: October 27, 2015, 08:16:56 AM »
I dont think its a flip-switch situation. 170F boink, no AA... 171F boink, lots of AA. When I say that I chill to 170 I actually chill to 180 then shut the water off and it slids down to 175-170 before stabilized. I drop in the hops and set timer. If the temp hits 160 I hit the flame. With this method I get super flavor and aroma with no extra bitterness that I can notice. Would a lab prove me wrong? Dunno, I doubt it

1551
My suggestion would be a fermwrap with a dual stage controller.  Dual can be used later when you buy a chest freezer...

1552
General Homebrew Discussion / Re: Swap-toberfest '15
« on: October 26, 2015, 08:03:34 PM »
Jim, I would lov to read one of you arrest reports!
Edited...

No you wouldn't.  Boring work stuff

1553
General Homebrew Discussion / Re: Swap-toberfest '15
« on: October 26, 2015, 07:22:18 PM »
Nice review Jim. And for someone just trying to start to like hockey, a hockey star quote, even better! If you work at him a bit, erockrph may share his secret
Honestly, I don't know if Bobby Orr ever said that. It might have been Benjamin Franklin lol

1554
General Homebrew Discussion / Re: Swap-toberfest '15
« on: October 26, 2015, 06:44:15 PM »
Pull up a stump. I'll tell you what, I dont always drink IPA. But, when I do, I drink Inappropriate Brühaus! Also known as IBEricbev, or erockrph!

Can I get an Amen for all the homebrewers who beleive that IPA is NOT about IBUs?... its about hop flavor and aroma! Its also not about being 7-10%. I dont care what the bloggers say, there is no WE in IPA. Its about what I like. This one is so smartly brewed it should be called iPA.

Inappropriate Brühaus "Competition IPA"


First off, you have to admire a guy who names his beer "Competition"! Eric so fully knows how good he is that Stone has named a beer after him. (Kidding, relax)

The nose is not lacking in hop aroma at all. Even chilled as cold as I poured it. Piney-citrus, orange zest and grapefruit pith, and Doug fir needles. No stray cat strutting here! Fermentation esters are super clean. Malt escapes my crappy nose.

The eyes are hazy yellow with a bright white head that fades quick to a ring. Any lace is swept away and leggy. No homebrew chunks-n-funk. But this beer aint about looks. As Bobby Orr would say, pretty dont check.

My tongue gets similar to the nose up front. Piney citrus, oranges and grapefruits and Christmas trees. Thats followed by a wonderful unknown to me. I fished for it. Is it a yeast I dont know, crystal im not familiar with? At first I thought super faint smoke, but thats not it. I settled on calling it roasted golden rasins. Probably the best word is Intangible! A great beer ought to make you wish you knew the secret.

Its a fullish bodied, I'm guessing force carbed, appropriately carbed, medium dry finishing beer with no faults. Unless that intangible is the doorstep to oxydation. But at the moment its splendid.

Overall,  a skillfully made, flawless, tasty, very drinkable IPA. I have to reiterate... if you think an IPA should be so bitter it hurts your teeth, find another table to drink at. If you think IPA should showcase hop flavor and aromas, and finish dry enough to invite another drink other than ice water, this is a great example for you.

If this was a Competition Id give it a 40. That way I would certainly be within 6 points of any other judge. If I didnt care what other judges thought... I know, imagine that... Id give it a 45.

My first bottle of erickrph's beers. I think he gets it. You're not going to pick CaCl chunks out of your teeth. You wont be suggesting sanitation procedures. You won't be wondering if he mistook his crystal 60 for pils malt. You might argue guidelines, but you would be wrong. Drinkability baby! And something wonderful to keep you guessing.

Kudos up the wazzu Eric! I'm on your side!

1555
Beer Recipes / Re: lager recipe for lager-hater
« on: October 26, 2015, 03:30:52 PM »
I believe they were tryin to keep up with the times. I've read that Munich Helles is a dying breed. More popular here among homebrewers than there. Who knows. Then I think we have abbreviated Munich Helles to just Helles and kind of made it a proper noun, where in Helles Exportbeir it's meant as a description. But it's a title now I guess. And round and round we go...

I agree. We know what Helles is and we know what Dortmunder is. Maybe one day we will have to escape the nomenclature and just describe everything.

Coincidentally my next brew day is a 5% bright German malt fwd beer with 2308 and a 6% bright German balanced beer with 2352.

1556
Beer Recipes / Re: London Calling?
« on: October 26, 2015, 02:58:21 PM »
Out of sheer curiosity I pulled a hydrometer sample today (4 days in) it's covered in two inches of krausen and down from 1.058 to 1.015. Chocked full of yeast still, but already tasting good. I didn't detect any Diacetyl. I'm more and more sold on pitching at high krausen with every new beer I do it with.

1557
My personal thoughts on sour equipment is that in principle our equipment should be always cleaned and sanitized well enough to brew any beer, regardless of what's been in it. If you accomplish that be isolating gear, or thoroughly cleaning and sanitation, either way. Frankly I don't want 1056 in my sours as much as I don't want Brett in my pale ale. There seems to be an idea floating around that sour means throw caution to the wind, like it doesn't matter. In my opinion, since sours may sit around for years, it's even more important that they be clean of infection too. I view every new piece of equipment I bring home as though it's horribly infected with nasties.

Most of my gear is dedicated sour beer or beer, but it's all stored together. I usually clean thoroughly with oxy, sanitize with starsan, and occasionally I sanitize with iodophor. So far so good.

1558
Beer Recipes / Re: lager recipe for lager-hater
« on: October 26, 2015, 02:07:37 PM »
Dortmunders don't exist anymore. You'll have to settle for a Helles Exportbeir from now on. So shall it be written, so shall it be done

1559
Yeast and Fermentation / Re: Shaken not stirred lager starter?
« on: October 25, 2015, 05:11:58 PM »
I think either way gets the job done.  Though not exactly his method, thanks to Mark the majority of my starters going back to January have been 1L in a flask, hit with the O2 wand and not stirred.  I usually get HK in around 7-8 hours this way.  It's easy to miss.  My results seem to match those reporting on the 1G jug "shake like it owes you" method.

Edit:  Thanks you too, Jim.  I seem to remember you talking about hitting your starters with the wand and stirring slowly around that time.
Yes I give 1200ml (because that's about what I can pour off of a 1/2 gallon canned wort before I get to the trub) with o2 for guesstimate 20-30 seconds. I give it a few shakes then add the yeast. I cover with foil and leave it alone. At about 8 hrs its ready.

1560
General Homebrew Discussion / Re: Swap-toberfest '15
« on: October 25, 2015, 03:09:32 PM »
BBQ sure, but also on a cold night by the fire. Its another one of those style examples that proves how important subtleties are. The beer must be drinkable. That one sure was.
I agree, I love smoke done right, hate it when it tastes overbearing or fake. I buy this beer from time to time because it gets it right.
This beer and its subtle use of smoke could maybe help me understand when some folks beleive that some Scottish yeast has a smoke-like phenolic. I've used 1728 a ton and in various way, never got smoke. But (from memory) that Smoke and Dagger does have something going on that sort of reminds me of Dark Island, at least a beat up oxydized version of DI. The one I tried was who knows how old.

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