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Messages - klickitat jim

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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.

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

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.

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

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

Beer Recipes / Re: Berliner Weisse Methods
« on: July 09, 2015, 06:15:56 PM »
Maybe it's time to develop some new terminology? I would call Martin's method Spontaneous Souring, and my method Controlled Souring, or Selective Souring. When you do it would be Preboil or Postboil. No one is right or wrong, they're just different. I happen to prefer the clean predictable sour, but I appreciate the wild nature of spontaneous too.

When I harvest yeast from my 30L Speidels that's how I do it. I figure the cap and everything under it was sanitized when I put the beer in, so it should be just fine. I rack, then swirl, then remove the cap and pour into a sterile 1/2 gallon mason jar. Spigots give me the willies and they are a potential leak point.

Ingredients / Re: Saison w/ fruit - hop suggestions?
« on: July 09, 2015, 05:09:34 PM »
Sounds about perfect to me. You might even dry hop a gallon just to compare. When it's all done and bottled and carbed, try one fresh and take thorough tasting notes. Then try one at a year and compare. Would be interesting to see what the Brett does to it over time.

Ingredients / Re: Saison w/ fruit - hop suggestions?
« on: July 09, 2015, 03:46:14 PM »
No expert, but I would not worry much about bittering. Dry plus bitter kinda doesnt work for me. So maybe a half ounce of magnum at 60. Then I'd go with something that will compliment the berries in whirlpool. Fruity or herbal but not piney or citrus. Brett is going to mutate the flavors anyway, so I wouldn't go hog wild.

Equipment and Software / Re: PH Meter
« on: July 09, 2015, 03:26:53 PM »
First real use of Matt's pH meter today. Mashed in my blonde sour, 17lbs of GW Pils in 6.75 gal well water, gypsum and CaCl, and phosphoric per Brewer's Friend. At about 5 minutes of stiring I pulled a sample and chilled to 70F. 5.2 pH!  Woo hoo!

Thanks Matt!

Edit: I cut the suggested phosphoric for the sparge in half because it seemed like a lot. 20ml vs 40ml of 10%, and my sparge ph was 5.2 again!  Loving my new meter!


Bingo! Its a hopping experiment. I would expect the trial beer to be a hoppy one. You wouldn't try to debunk or prove a malt related issue, like decoction, in an IPA, right?

why not?
Well, how would that sound? "Decoction doesn't work because only 5 out of 10 can tell decocted from non decocted in an IPA." Thats how this sounds to me, FWH doesnt make a difference... in a beer style that you can barely detect hops in anyway.

Beer Travel / Re: RV Trip 2015
« on: July 08, 2015, 09:48:31 PM »
Flash backs! I had words with my teenaged stepson one time. Explained that I had no expectation of becoming the new dad, or even be a parent to him. Then explained that if he ever made my wife cry again he would find out what happens when I loose my cool. It never happened again.

Yeast and Fermentation / Re: Brett Bottle Bombs in the making ?
« on: July 08, 2015, 07:08:52 PM »
No experience with that strain, but my Brett finishes between 1.006 to 1.002. It takes a while to get down there so with Brett beers my two final gravity readings are usually a month apart to be sure there's no change.

I'd be very concerned that your beer is going to drop still and over pressure


Bingo! Its a hopping experiment. I would expect the trial beer to be a hoppy one. You wouldn't try to debunk or prove a malt related issue, like decoction, in an IPA, right?

I'm also interested to see if (and if so,how much) the differences would be magnified using IPA type hops and IBU range. It seems like the differences would be more apparent in the IPA realm, but who knows. Guess we'll see.

Beer Travel / Re: RV Trip 2015
« on: July 08, 2015, 04:37:30 PM »
Glad you enjoyed it. Sounds like a heck of a journey

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