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Messages - klickitat jim

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166
Or in the fermenter about day 4 for that matter. Honey is fairly bug free. By day 4 your yeast ought to have control

167
Yeast and Fermentation / Re: German Lager Strain
« on: January 25, 2017, 05:45:41 PM »
Look at Carolina supply. I think that's what it's called

168
Yeast and Fermentation / Re: German Lager Strain
« on: January 25, 2017, 05:29:42 PM »
Lamp $5, lamp fuel $5 for enough to last 20 years, chunk of thin wire with a handle, 50ml and 100ml flask if you want to get really fancy  $5

169
General Homebrew Discussion / Re: Historical Beer Category - Heather Ale
« on: January 25, 2017, 05:12:36 PM »
I've judged "historical" at a Pro Comp that used to use BJCP guidelines. Frankly, it all comes down to intangible drinkability in the end

170
Yeast and Fermentation / Re: German Lager Strain
« on: January 25, 2017, 04:24:57 PM »
Any time, just ask. I owe ya for help winning a medal, well... ribbon. I'll be keeping it around. The beer on tap right now was propped up from a slant that I made 10 months prior. It took off like it was fresh off the mountain

171
Yeast and Fermentation / Re: German Lager Strain
« on: January 25, 2017, 03:56:47 PM »
2206 is my favorite all around lager strain. Attenuates well, with nonetheless a malty finish, and actually flocs well compared to some of the powdery ones. I've switched to it in the last year and will probably stick with it. I do like 2633 as mentioned and have
used a ton of 2124. I prefer 2206.


Edit - I'd like to try 2352 or LagerX strain at some point though.
Want a slant? I have 3. Need to keep 2. Now would be the time, cold weather. All you'd need is an alcohol lamp, loop, and a way of doing sterile 20ml starter

172
General Homebrew Discussion / Re: Historical Beer Category - Heather Ale
« on: January 25, 2017, 03:29:01 PM »
Not wasting time at all. Clearly you love this style, and brewing, enough to put a ton of work into it. Mega kudos!

I could be wrong but I think most competitions limit how many characters in the description required forms. Think of the judge, they've got to do one of these every six minutes... good job, but now try to boil it down to a twitter version

173
All Grain Brewing / Re: All Grain Questions
« on: January 25, 2017, 03:03:25 PM »
Keg kettles kinda way to big for 5 gallons batches

I don't sweat "leftover " wort. I intentionally brew "too much".  I need 5 gallons to my kegs, so I shoot for 5.5-6 into the fermenter, usually a half gallon left in the boil pot with hops and break, and about a half gallon left in the mash tun after sparge.

174
General Homebrew Discussion / Re: Historical Beer Category - Heather Ale
« on: January 25, 2017, 02:46:04 PM »
Style write up? Or is this what judges would get with your beer in the flight?

175
Yeast and Fermentation / Re: German Lager Strain
« on: January 25, 2017, 02:16:10 PM »
2352 which I keep on slants. (Thanks Mark) Great strain, and it's fun to play yeast banker. I have a couple batches in D Rest right now with 2206, so undecided still. But if it actually is Weihenstephaner, hard to argue

176
I misused " ". No one perhaps has said those precise words. But there have been words that amount to that.

I'm out on lodo from here on. I don't need more stress in my life. Have fun, I hope you get famous on it. More power to you.

177
Que the thread derailment complaints 😂

If by juicy we mean fruit juice flavors from hops, in my experience the best way is to chill post boil to 170f and add a gob of hops. Let them stand for about 20min before continuing the chill.

If by juicy you mean appearance, that's probably yeast and protein derived.

178
Most of us were LODO before it became a thing, at least cold side. I'm not bothered in the least by it. It's the "your beer, which I've never tried, sucks" mentality that makes me more and more disinterested as nearly every thread becomes a sophomoric LODO debate.


179
I for one have gotten tone deaf to this LODO thing.

180
Boil, probably last ten minutes or so

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