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Messages - klickitat jim

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General Homebrew Discussion / Re: Fermentation Check.
« on: July 06, 2015, 01:39:13 AM »
This brings up an idea for debate. Dont you need to clean AND sanitize? I think so, and its why I'm not a fan of spigots.

So back to the OPs question. There can be CO2 in solution being held there under the slight pressure of the airlock. Once you burp it, then CO2 comes out of solution,  etc. But temp also plays a part in this. So if the temp goes up, liquid expands and CO2 comes out of solution. Also agitation can cause CO2 to come out of solution. Also, the added nucleation points caused by dry hopping can cause CO2 to come out of solution.

Airlock activity is an indication but not the only one, and it can be misleading.  As stated, gravity readings are the best way to know, coupled with tasting and smelling the sample you measure. I use a number of indications to know my beer is done. (With a basic lager or ale) After airlock activity has ceased I look at the beer. If its beginning to drop clear, I will take a hydrometer reading and smell/taste it. If it smells and tastes done I wait another 4 days to a week and take a second reading. If those two readings are the same, I start my fining or chilling or bottling.

General Homebrew Discussion / Re: kern river clone
« on: July 05, 2015, 06:35:29 PM »

The Pub / Re: Simplified BJCP Score Sheet
« on: July 05, 2015, 03:52:57 AM »

The Pub / Re: Simplified BJCP Score Sheet
« on: July 04, 2015, 03:16:42 PM »
I'm not a total fan of the check list but in big events they really are necessary for time reasons. Though that probably depends on the judge. Given that the check list is pretty abriviated, I think I could write out a few one or two word descriptors just as quickly as I can read through the check list to pick the right ones.

I'd like to see judges get back to describing the bottle. When you enter a big dark malty beer and the judge dings it for being too pale, too hoppy, and too sour... it would help if they described the bottle.  If yours were brown long necks with black caps, but they wrote green caps, it might explain the issue.

My weekend starts Tuesday, but I did get my lacto starters going. It looks like I'm spending the next few months brewing my way through the new American Wild category. Bottling bret saisons tuesday, brewing mixed fermentations Wednesday. The fruits will be brewed mid august. Woo hoo

Beer Travel / Re: River Cruising
« on: July 04, 2015, 12:05:52 AM »
Hmmm, maybe I'll fit right in by the time I can afford to go

Yeast and Fermentation / Re: Wild Yeast Revisited
« on: July 04, 2015, 12:04:21 AM »
Beyond my level, but sounds like you'd have to plate it out and isolate the strain you're searching for. Which probably means several present strains and several separate test batches till you find it.

Ingredients / Re: Best Malt Brands
« on: June 30, 2015, 12:56:39 PM »
Best Malz here too. And I was using the LHBS Vienna but was getting a honey note from it. Found out he was stocking Gambrinus Vienna, so I made him order some Best Vienna.

Commercial Beer Reviews / Re: Montejo?
« on: June 30, 2015, 10:25:58 AM »
Pale piss-water. I think they only waved a hop-cone in the general direction of the wort...

Refreshing in this heat though.

So when you say pale piss-water can you give a comparison beer so I know what we're dealing with here?

Sol or Pacifico come immediately to mind. And Corona light- though I can't remember the last time I had one.

It's ok this Montejo. Very pale- maybe 1 SRM. I'm not getting any off flavors.
Hmmm, the 6 pack I got seemed about 4 SRM. I wonder if mine was regular and yours was lite

Equipment and Software / Re: Orbital Shaker
« on: June 29, 2015, 08:17:47 AM »
Right, cheap cheap at a garage sale and adjustable by where you put it on the turn table. I'll try to keep my eyes open for one.

Welcome aboard!

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.

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.

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.

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.

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