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Messages - klickitat jim

Pages: 1 ... 10 11 [12] 13 14 ... 344
166
Beer Recipes / Re: Comments and Suggestions for Gose
« on: June 28, 2015, 02:34:56 PM »
I've gotten to the point that I'm only using hops for dry hopping my sour beers. Some say try to keep the IBUs at 5 or less, and at that point I think "why bother at all?" Just a thought. If we are lowering hops that much because we want our lacto to kick butt, why use them at all? In a firmly soured beer I dont miss them. Then if you want some hop flavor/aroma just dry hop. Just an opinion.

167
Equipment and Software / Re: Orbital Shaker
« on: June 28, 2015, 09:37:22 AM »
On 78 for sure. 33 1/3 probably not too bad.

168
All Grain Brewing / Re: Saison attempt
« on: June 28, 2015, 09:35:32 AM »
12 days after brett and its at 1.003. Its starting to drop clear so I'll measure again next week. Dang tastey hydrometer sample by the way. Tart, obvious saison and obvious brett. I'm happy.

Wow!  That was fast.  What were the temps like for the brett to ferment at?  Those must have been some hungry yeast.
The saison yeast had taken it down to 1.013 when I pitched the brett lambicus. Not sure that was clear unless you read the whole thread... so the brett did about a point per day. Temp is 68 I think. Maybe 70.

169
All Grain Brewing / Re: target mash pH for Flanders red?
« on: June 28, 2015, 06:36:06 AM »
I'm not so sure that mash pH will translate to final pH in this case. Meaning I doubt that identical Flanders, with the only difference being 5.2 and 5.4 mash pH, would result in final pH s of, for example,  3.2 and 3.4. On the other hand, it could also be that the 5.4 might go lower than the 5.2. Someone should do an experiment on how mash pH effects final pH in sour beers.

My personal method is to make wort as normal. The boil is the same except for less hops. And with this year's sour beers, because I now have a good meter, I will be adjusting my wort post boil, pre pitch, to 4.5. Reason being that I pitch lacto first for a week at 90 and I think that manually lowering my ph to 4.5 will inhibit anything that survived the boil or drifted in between the boil and the pitch.

170
Homebrew Competitions / Re: BJCP Certification Thoughts
« on: June 28, 2015, 06:30:31 AM »

171
Yeast and Fermentation / Re: Stir plate starter analysis
« on: June 28, 2015, 06:26:28 AM »
Looks like a lot to me

172
The Pub / Re: Choose your obsession
« on: June 28, 2015, 06:21:29 AM »
Read it. Cue Michael Jackson Man in the Mirror.  Funny article that left me slightly frightened and introspective

173
Homebrew Competitions / Re: BJCP Certification Thoughts
« on: June 28, 2015, 06:09:29 AM »

  Knowing and being able to reference what you're perceiving in a beer will only be able to help you brew it better.  Obviously this knowledge is only a tool and you would still have to put in some effort to determine how to avoid or increase whatever you are perceiving/want to perceive in the beer.


Are you saying that the BJCP is a bunch of tools?

174
Equipment and Software / Re: Orbital Shaker
« on: June 28, 2015, 05:59:29 AM »
Why couldnt an old turn table work with the flask just slightly off center?

175
General Homebrew Discussion / Re: I like the Brewing Network, but....
« on: June 26, 2015, 04:30:18 PM »
This is the moderator saying that this thread is only Mostly dead

176
General Homebrew Discussion / Re: I like the Brewing Network, but....
« on: June 26, 2015, 04:26:03 PM »
Funny, but in the analogy you have to admit,  Justin is definitely the Six Fingered Man!

I think we all know who this is

177
General Homebrew Discussion / Re: I like the Brewing Network, but....
« on: June 26, 2015, 04:24:56 PM »
Funny, but in the analogy who is the six fingered man?

178
Yeast and Fermentation / Re: What makes a lager a lager?
« on: June 26, 2015, 04:18:31 PM »
Actually, genomics are showing us that many of the strains that have been used to produce lager beer have no S. bayanus bayanus (a.k.a. S. uvarum) genetic admixture (S. eubayanus can be seen as a unique S. bayanus bayanus species).  In fact, these strains are genetically 100% S. cerevisiae.  Ballantine used Bry 96 (a.k.a. "Chico," Wyeast 1056, White Labs WLP001, and Fermentis US-05) in its lager brewery for decades.   That's why the strain is more cold tolerant than most ale strains.  The old ACME Brewery in San Franciso used a cold tolerant S. cerevisiae strain to produce lager beer.  There are many other known lager strains that are 100% S. cerevisiae.
Ouch! Another brewing dogma shipwrecked on the rocks of fact.

179
Yeast and Fermentation / Re: What makes a lager a lager?
« on: June 26, 2015, 04:16:51 PM »


Precisely. Id even add Wyeast 1728 Scottish. Those guys will ferment nice n clean way down low, like 50F, and pretty cleanly.

No true Scotsman will brew or drink a lager.

Good to know

180
General Homebrew Discussion / Re: I like the Brewing Network, but....
« on: June 26, 2015, 04:06:59 PM »

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