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Messages - klickitat jim

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226
General Homebrew Discussion / Re: Fast ipa
« on: July 12, 2015, 02:56:09 PM »
I have found that every time I try to rush a beer for a comp I get disappointing results.  I do the best when I have a beer that I think is fantastic and enter that.
And even then, its hit n miss. With my limited competition experience (6 beers into 3 comps) I've come to the conclusion that the reasons to enter competitions are
1. Support a club (competitions are basically fun fund raisers)
2. Just for fun

I honestly dont expect good feedback anymore. Your Scottish isnt smokey enough, your lambic isnt cheesey enough, your dunkel is like sour 2% milk (while the other judge says its too malty, use more munich malt). You just have to ignore that stuff I think. Once in a while they get it right and you win, LOL!

227
Extract/Partial Mash Brewing / Re: Trippin' about my dry hopped IPA
« on: July 11, 2015, 10:33:45 PM »
No guarantees but what the heck, right?

228
Extract/Partial Mash Brewing / Re: Trippin' about my dry hopped IPA
« on: July 11, 2015, 08:18:17 PM »
One FG reading? Or was this the second one? You need two separate readings at least 3 days apart that are the same number. Don't trust suggested final gravity from a recipe.

I wouldnt trust fementer aroma as a true indication of what the beer really smells and tastes like, especially dry hopped. The ring of dried up yeast and schmutz can be quite deceiving.

229
General Homebrew Discussion / Re: Brew day visitor
« on: July 11, 2015, 08:07:35 PM »
I think this one had a fawn or two hidden in the wheat. She went over to the bird seed area and picked through it till the dogs saw her. Then she roamed around till dark, probably looking for babies.

230
Events / Re: Swap-toberfest '15
« on: July 11, 2015, 02:45:15 PM »
Can those of us without local offerings throw in a another homebrew instead?
Sure

231
Could it be that the chewing and saliva starts to isomerise them?

232
Events / Re: Swap-toberfest '15
« on: July 10, 2015, 03:58:20 PM »
By the way, its ok to chime in if you are interested, but I won't start gathering info till September.

Most likely my beers will be a Helles, a Brett Saison, and a local World Cup winning beer.

233
General Homebrew Discussion / Re: Sour
« on: July 10, 2015, 03:53:11 PM »
Jimmy,
A couple things to keep in mind if you've never had any sour beer. Think of sour beer being totally unlike any regular beer, with the closest kinship being maybe a really dry saison with a moderately soured berliner. But generally,  the world of sour beer is pretty broad and often drastically different than regular beer. I wouldnt start with a lambic. Lambic is kind of the kimchi of beers, quite funky and flat. My suggestion would be to start with a berliner, and maybe a brett saison, then jump to whatever. Also, give them a good chance. Dont think beer when you take that first sip. Many of them are more like a dry funky champagne than a beer. Plus many of the flavors that brett contributes are unlike anything else found in the food/beverage world. Hence the odd descriptors thrown around like barnyard and horsey. To me, a good brett is more like fermented pineapple with fresh leather. But its its own thing, so dont expect it to be exactly like anything.

Try the three sip rule. Let the 1st sip surprise you. Shake it off, you'll live. On the second sip start trying to figure out what that is. By the 3rd sip you'll be hooked. Should be...

Some common off flavors to look for are acetic acid (vinegar), buteric acid (vomity), and isovaleric acid (stinky feet). If you find a beer with those, its not good. Sour beer shouldnt be like that. Dont think that is what it should be like, and call us all crazy for drinking that.

Have fun!

234
Events / Re: Swap-toberfest '15
« on: July 10, 2015, 03:20:04 PM »
Ya I agree, it was fun.

235
Events / Swap-toberfest '15
« on: July 09, 2015, 10:15:46 PM »
Just a heads up so folks can brew if need be. No need to do anything or reply just yet.

This go around I'm suggesting two homebrews and one favorite local offering. One bomber each, or two 12s.

In September I will start gathering info from the interested. We'll cutoff October 1st and start shipping.

More info to come, for now if you are interested, start brewing.

236
Events / Re: NHC 2016 Location
« on: July 09, 2015, 10:05:19 PM »
With the recent riots, soaring crime/murder rate, Baltimore has zero appeal for me to come visit. I'll sit this one out.
Agreed. Really hard for me to get excited about going there.

237
Yeast and Fermentation / Re: Fermentation and Dry Hopping
« on: July 09, 2015, 10:02:33 PM »
Was it at final gravity when you dry hopped? If so it could just be that the dry hops created nucleation sites for the CO2 in the beer to come out of solution

238
I know, right? I started thinking my meter was stuck at 5.2 but post boil was 5, then 4.5 after the lactic. Then I recalibrated just to be sure and still dead on.

I'm hopeful that this meter will be the next leap in my beer quality. It will be nice to remove the ph guess work.

239
General Homebrew Discussion / Brew day visitor
« on: July 09, 2015, 07:54:13 PM »
I guess she thought it was a DOZE meeting...


240
Ingredients / Adjusting ph post boil for Controlled Primary Souring
« on: July 09, 2015, 07:42:51 PM »
I've got this idea that dropping my ph post boil to 4.5 before pitching lacto in primary, would be a decent way of reducing the risk of contamination during souring week. I couldn't find any suggestions on how much 88% lactic would do the job. My mash and sparge were 5.2 ph, and post boil was 8 gallons of 5.0 ph with a 100% Pilsner no hops, blonde sour. I chilled to 100° whirlpooling, and pulled a sample. Cooled to 70° and it was 5.0 ph. I then took a wild guess and added 15ml of 88% lactic.  That brought it down to 4.5 ph on the button.

Just FYI

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