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Messages - klickitat jim

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226
Yeast and Fermentation / Re: Methyl anthranilate (Grape Ester)
« on: April 10, 2016, 02:50:15 PM »
Isnt this the grape-lollipop ester that S Cerv. talks about in some British strains?

227
Kegging and Bottling / Re: Belgian Corked/Caged Bottles
« on: April 10, 2016, 12:06:53 PM »
Slide 3/16ID 5/15OD tubing inside 5/16ID tubing, then slide that over caging tool. Dipping in hot water helps.


Before... After


Tip: you can't twist them banjo tight with the tubing trick or the wire loop cinches down on the tubing and you're stuck. But the cage doesn't have to be NASA tight, just enough to grip the lip

228
I think a pro entering in a homebrew contest is potentially a no win situation. Ribbing for winning, ribbing for losing. Depending on the competition, getting ribbed for losing could be the more likely scenario.

229
Hop Growing / Re: 2016 hop growning season
« on: April 09, 2016, 08:18:44 PM »
My Cascade, Centennial and Willamette are... were about 2ft tall. Hacked them down today. Way too early yet. I'll probably hack them down every couple weeks through may then let em rip

230
General Homebrew Discussion / Re: Fruity aroma to a pale ale
« on: April 09, 2016, 03:42:23 PM »
We start brewing and work really hard to get rid of esters, working for that super clean beer. Then we achieve that and start trying to get some esters in our beers because they are not "English" enough. LOL!

The thing to avoid is fusel alcohols - headache causing solvent bombs.

231
I think it's a fine idea. I was addressing the underlying idea that maybe the cooler temp might be detrimental to the yeast. I bet they are fine. I've cold crashed to 30F and gell fined before bottle conditioning and saw no carbonation problems, so 50 ought to be OK

232
Think about it this way. We use yeast that has been in a fridge...

233
All Grain Brewing / Re: Sparge killing my Gravity
« on: April 08, 2016, 11:03:00 PM »
At that 1.2qts per pound, your first runnings should be about 1.096. What have they been actually?

Welcome by the way!

234
Homebrew Competitions / Re: Remaining NHC sites
« on: April 08, 2016, 10:44:15 PM »
We used to do it years ago with San Diego shipping entries up to LA for judging, but San Diego has enough judges to do all that on their own now while we're busy tackling our own big comps.

Same with us up here in Seattle.  We used to have to split the comp between Seattle and Portland because neither had enough judges.  We've concentrated on recruiting/training new judges up here, and now we never have a problem getting enough judges any more.
I can vouch as a non club member, middle of no where, who's that guy... guy, that the Seattle judge scene is awesome. Great people who are very inclusive, willing to share info, and don't snub the newbies. This is a must have trait for anything voluntary that wants to grow. You can't be thinking you are too cool or important, and expect new folks to worship yoir awesomeness and tollerate the snubbing as they work their way up to usefulness. This is beer judging, not prospecting for the Hells Angels.

Kudos Seattle!

235
General Homebrew Discussion / Re: 2016 Spring Swap - Official Thread
« on: April 08, 2016, 09:11:39 PM »
Talk about enticing reviews! And I definitely need to step up my labeling game. Joe Sr will be stuck with my redneck 3x5 cards

236
I saw some photos of open swan neck lautering systems and decided that HSA will never be a concern for me. I suppose it's a possible cause of sherry notes in high gravity dark beers that are very old, or not.

237
General Homebrew Discussion / Re: 2016 Spring Swap - Official Thread
« on: April 08, 2016, 06:24:12 PM »
Amanda- the northern german pils I'm sending is with weyermann Barke pils malt. im digging this malt so if you haven't tried it, you will soon.
Hell yeah! I'm about to try out a new one here as well: Ireks. I honestly didn't plan having you being my shipper, but I am super stoked about it. German Lagers are my jam.

And Frank, I'll be on the later end of the shipping window but it's only because I'm particularly excited about one of the American Wilds I am about to bottle. I want to bottle some of it plain and try dry hopping a small portion of it with Amarillo if I can figure out the logistics. If I can figure it out with my equipment, you'll get both. :D

I'll be camped out on the porch waiting on the UPS guy on the 4/30 

Really. I don't care if it's a little late. I'm just uber stoked to try your beers!

This is my first swap since my hiatus stretched across the last two. So, I'm a bit excited. Looking to be inspired to broaden my horizons a bit with this.
Ive been amazed at the quality of the beers I've received. Mine are mediocre in comparison. We have some truly expert brewers on this forum. I suspect Amanda's beers are top shelf as well.

Haha hopefully you feel the same after you get mine. Should be sending out next week at the latest. I wanted to wait on my IPA to be ready. Tried it today and it's ready.
No rush and I'm certain they will blow me away!

238
As soon as my boil is done I turn on my whirlpool pump and it runs non stop until I hit pitching temp. Never a problem

239
The Pub / Re: Shipping Unshippables
« on: April 08, 2016, 01:25:07 PM »
Shipping my first beer package. I'm labeling it from my law firm with a big notice that the contents are privileged by attorney-client relationship. Can't wait to see how that goes over when I drop it off.
Classic!

240
Well, I think the Belgian yeast covers up anything you'll be able to reliably tell, although 66 tastes could tell, which I thought was staggering.

Maybe, maybe not.  Most Belgian breweries step mash, and they think it makes a difference.

Now, the amount of crystal malt used in the recipe might mask any potential differences.  I think it's a bit of a busy grain bill for a blonde.

Or maybe that's just the way they've always done it.

Yeah, I personally have no opinion of whether it's worth it.  But every Belgian brewer I've talked to thinks it does make a difference, regardless of why they do it.  It is definitely tradition, though.

But I disagree that you can't taste subtle malt complexities in a Belgian beer.  If you can't, you're doing it wrong (like many American takes on the styles).
Doing it wrong, LOL.

Its true though. When I first tasted Pilsner Urquell I was familiar with pale lagers but PU had something different. That clean crackery pils malt flavor. Then the first time I tried Leffe Blond all I got was clovey phenolic,  but one day I tried the Blond next to PU and dang if I wasnt able to pick out the pils malt in the Blond. That was a step toward learning how to see past the dominant feature.

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