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Messages - klickitat jim

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226
Ingredients / Re: fruit puree into primary
« on: May 21, 2015, 12:26:30 PM »
You may end up with some that sinks and some that floats. If you drain from the spigot it most likely will just plug up. Or the sunk fruit matter will slowly flow out with the beer and you end up with all of it in the bottle/keg. With this beer I'd really concider using a siphon so you can pin point where you are racking from (below the floaters but above the sinkers)

227
All Grain Brewing / Re: Saison attempt
« on: May 21, 2015, 11:55:54 AM »
Update:

Checked gravity on one of my two Saisons. Its at 1.024 after 13 days. Tons of yeast still in suspension, some floating on top. Its pleasantly Saisony with the trademark peppery-spiciness. No fusel solventy alcohol at all. My Mittelfruhs come through just barely, which is what I wanted at this stage. Its going to get more dry hopped. I'll give them another week and check gravity again. Looks like this may take a full month to finish.

228
General Homebrew Discussion / Re: First Attempt at a Gose
« on: May 21, 2015, 09:50:58 AM »
Regarding the mash tun, we all dump multiple pounds of "infected" grain in there every time we make wort.

229
General Homebrew Discussion / Re: Spring 2015 Beer Swap
« on: May 21, 2015, 09:26:34 AM »
Thanks for the kind reviews, Jim. I found a stash of Dark Hammer in my garage and popped a few of them in the fridge and enjoyed one apparently the same night you had yours. I found it had aged really nicely and was pretty happy with it and hoped you would be too. My schwarzbier isn't exactly to style, it used a blend of Best Munich I and II and Best pils and Midnight Wheat and just a wee lil' bit of CaraMunich 40L (about 2%) and it is just a little bit roasty for the style, but I like to put a twist on all the styles I make so that they aren't just BJCP replications of whatever the style guides say. That particular beer is the "brewery staff favorite". The assistant brewers and tasting room staff scarf up all the remaining underfills and miscaps and eagerly await that particular bottling day.

I still have two sample the other 2 beers from jimmykx250 but plan to do it tonight. Enjoyed the beer swap and look forward to doing it again soon.
Good deal Keith, besides its not your job to brew what they describe. They should be describing what you brew.

230
General Homebrew Discussion / Re: Spring 2015 Beer Swap
« on: May 20, 2015, 02:47:00 PM »
You are all very welcome but its success is really all about you guys! Thanks to everyone.

Brew away and save a few for... Swaptoberfest?

231
Questions about the forum? / Re: Issues with Tapatalk
« on: May 20, 2015, 02:44:07 PM »
Confirmed, its working

232
The Pub / Re: Tapatalk hosed?
« on: May 20, 2015, 02:43:14 PM »
Works again!

233
General Homebrew Discussion / Re: Spring 2015 Beer Swap
« on: May 20, 2015, 10:33:58 AM »
Well, tapatalk was down last night so this is all from memory. It was my Friday and Terri's Sunday, so we indulged.

Started with Keith's (majorvices') Quad. It actually made me wish it was still winter. I could sit by the fire and sip that all night. It had all the quad check box parts but no rough edges at all. Belgian style fermentation profile, deep dark figgy pudding and dark plum and dark candy sugar flavors with a perfect bitterness supporting. Finished nice n dry. Noticeable alc but not at all hot or solventy. Over 10% but seemed like 7, untill it snuck up and pasted a perma grin on my face. Overall it was a perfect antidote to a long week of dealing with people.

Next was the Schwartzbeir. Coffee and chocolate roastiness with a clean lager fermentation and enough hops flavor and bitterness to know they are there but not intrude. Another spectacular beer. I'm noticing a theme. Keith's beers are all superbly crafter with no faults at all and each has a subtle but very interesting points that seperate him from the crowd. Dandy stuff!


After that I through caution to the wind and enjoyed three American Wild barrel aged beers generously gifted to me by mchrispen. I'll just say that I loved each of them for various reasons, learned a lot, and came to the conclusion that I would dig doing a sour collaboration brew with him.

This swap has been a ball for me. The next best thing to actually sitting on the deck with each of you and sharing and talking about our beer. There probably are still a few stragglers out there and I look forward to reading those.

Brew more beer guys. I might fire up a late fall swap, so get ready if you're interested.

234
Questions about the forum? / Re: Issues with Tapatalk
« on: May 20, 2015, 10:08:29 AM »
Same here. Hopefully they fix it.

235
Hop Growing / Re: For comparison
« on: May 19, 2015, 08:23:35 AM »
I will. Sadly it will be next year before I have normal weekend days off. But if a Wed Thu afternoon works...

236
General Homebrew Discussion / Re: Spring 2015 Beer Swap
« on: May 19, 2015, 05:37:16 AM »
Well its pretty genius. Just different enough to be really interesting. Very tasty too.

237
General Homebrew Discussion / Re: Spring 2015 Beer Swap
« on: May 18, 2015, 05:45:07 PM »
Keith AKA majorvices

Belgian Wheat

Appeared cloudy in the bottle so I gave it a roll, what they heck. Pours hazy light yellow, bright white tiny bubble head that faded fairly fast to a lasting ring of white. Light lacing that almost makes legs. The nose is light Belgian spicy esters, light graininess, and a lemon-lime zest that strengthens as it warms. Flavor is a combo, one might say "happy marriage" of Belgian esters and lemon-lime zest and fresh juices. A light malty graininess supports. I didnt pick out any specific hop flavor but the bitterness is at a perfect level to support that citrus flavor without pushing it. Finishes dry and clean with a faint lingering lemon-lime. The finish reminds me of the finish of a citrus selzer. Medium light body, fluffy, well carbonated. No astringency or stickiness or slickness. Invites multiple sips. Super enjoyable, light, inviting, refreshing beer. I would buy this by the 12 pack all summer long! The little lady got a 6 ounce pour of this. Her first words were "Oh oh, Belgian" not her favorite style. She got lime and fresh ginger. Couldn't find that nasty spice they usually have. She finished it in 3 sips and wants me to find more.

After tasting and making notes, I read the brewer's notes. 4.8 %, no coriander, lime leaves, ginger, and chamomile instead. Great beer Keith! You really ought to open a brewery and sell this stuff ;-)

My obligatory rate-beer rating on this one is 4.5 and I have no idea how it would do at a BJCP comp, or where you would enter it. But stand alone, just a beer as it is on its lonesome... mighty fine. It deserves a 45 somewhere.

238
All Things Food / Re: Smokin time
« on: May 18, 2015, 03:47:51 PM »
I think it turns out a nice beer Jim. I'd like to try several hop combinations with this for sure.


Sent from my iPad using Tapatalk
Flavor wise, what would you compare it to?

239
Yeast and Fermentation / Re: Controlling FG
« on: May 18, 2015, 03:45:36 PM »
As far as I can find on the inter webs, the reason so many recipes say to rack to seconday is to avoid autolysis, aka yeast dying and rupturing therefore spilling nasties into the beer. That generally seems to start happening somewhere around a month after they have finished fermentation. Some strains its much longer.

240
Hop Growing / Re: Thinking about growing hops
« on: May 17, 2015, 09:18:54 PM »
Quote
They are, in general, very easy to grow and maintain. I have found that here in the USA, it's easier to grow native hops. The British and German varieties I have tried to grow just don't seem to like the climate here in the north east.

In eastern Washington, I am doing just fine with Tettnang, but I gave up on Willamette. It might have been due to my speaking German to the bines... "guten Morgen. Wie gehts?".
Weird, my Willamette does the best. Cascade is so so. Centennial is almost non existent

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