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Messages - klickitat jim

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2476
Homebrew Competitions / Re: 2015 Category Question
« on: September 04, 2015, 10:17:15 PM »
Sorry in advance... shift change, no sleep

I would simply say "taste extra bottle I sent, thats what I was shooting for"


Disregard, I think thats what I'd say when submitting a Clone of my own one-off under 34a

2477
Ingredients / Re: What Is Red X Malt?
« on: September 04, 2015, 10:11:00 PM »
The beer I brewed with 100% Red X malt had what to me seemed like a slight cherry flavor (not in an unpleasant way though).

It was also more acidic than I expected.
Not sure its actually acid, because mash pH seems to stay in check, but it's definitely sharper than munich. And not Best munich... to me its similar to Great Western light munich, but sharper. Acidic-ish sharper.

2478
General Homebrew Discussion / Re: stupid carbonation question
« on: September 04, 2015, 10:04:36 PM »
Are you guys talking about carbing with sugar? Because if so, that temp in the calculator is highest temp the beer reached since it was completely finished fermentation. Right? So, if a beer finished at 68f but then warmed up to 80f, but you cooled it to 30f... ypu still use 80f in the calculator. That temp calculation is trying to account for residual CO2, and 80f would be when it off gassed the most. If the beer is done fermenting, chilling it back to 30f wont suck back in CO2.

2479
Beer Recipes / Re: Help dialing in a Saison recipe
« on: September 04, 2015, 09:57:55 PM »
Yes, there is something else working on it: lacto, pedio, brett, who knows. Pretty sure it came from the red raspberries that I bought "fresh" to fill out the bill when I could not get enough black raspberries. There is another thread on here with pictures of it still in primary and I got a lot of help dealing with it. Normally I don't leave any brew for that long, but I was busy in the spring and also have the other saison that I should be bottling this weekend if I stop being so lazy with it
Im becoming a huge fan of letting something else work on them. Ive been enjoying the heck out of my saison finished with bret lambicus.

2480
Yeast and Fermentation / Re: Lager Fermentations
« on: September 04, 2015, 01:08:14 PM »
I have tried to over pitch into lagers, and have not been able to do so.  I have put 4 to 5 times the recommened amount from Mr Malty... and had no ill effects with lagers.  (my method was to brew three batches of the same recipe in series, using the yeast cake for the next.  Measured in a beaker... and dumped in the next.  I was looking to find out how much was too much, but when I hit over 4x the first batch... and there were no differences we could make out... I figured that was enough)

However, you can certainly under pitch.  If you go half of what Mr Malty says, I think the lagers come out with noticeable differences.  (fruitier/ale like, more sulfur, and took longer to clear)
I imagine there's a point where a lager would start decreasing in quality by pitching too much, but I think its easier to lose quality by under pitching. In my last batches last winter I was pitching decanted 2L starters for 6 gallons and from personal taste and judge feedback I'm going with two 2L starters per 6 gallon batch this year.

2481
All Grain Brewing / Re: Oxydized?
« on: September 04, 2015, 01:14:20 AM »
It seems like there is a tendency to oversimplify things in the brew-niverse. Such as long lag means bad yeast. It could be lack of O2, wort temp way too low, wort way to low pH, etc. Diacetyl means the yeast didnt finish. But it could also be a pedio infection,  etc. The same simplification happens with oxidation problems. There are several causes and several effects. Getting oxygen into finished beer and then tasting wet cardboard is just one data point. Kinda like saying oxidized metal is red... depends on what kind of metal. Oxidation can occur in beer many ways and present various flavor, aroma and appearance effects.

Do I know what all of them are? Nope. But I know that if I dont taste cardboard it doesnt rule out oxidation of another kind.

2482
Events / Re: Swap-toberfest '15
« on: September 03, 2015, 02:24:44 AM »
Wort-HOG I got your PM, you're on the list.

2483
All Grain Brewing / Re: Oxydized?
« on: September 03, 2015, 12:13:43 AM »
1. What color of beer are we talking? Oxidation comes in different flavors and odors depending on several things. Generally, meaning not always, I find oxidation comes off like wet cardboard in light colored malty beers. As the beers get darker the oxidation perception changes to honey-like, then bad carmel, then sherry, then almond-like, and finally soy sauce in really dark old beers.

2. Rack your brain and figure out what you have done differently since the excellent beers. There is usually a hint hidden in there. For instance if you brewed excellent beers then took two years off, then made yuk beer. I would ask if you were using leftover grains from two years ago. But it could be a number of things. What's different since then?

Edit: I guess I didn't read thoroughly. Yes, if you recently quit purging, that would be my bet as the cause.

2484
General Homebrew Discussion / Re: what can i do in the meantime???
« on: September 02, 2015, 11:11:47 PM »
I'll throw a shout out for Brewing Network. If you are easily offended by locker room humor disregard. But if you can tolerate that, there is a ton of good info as well as entertainment. Caviat, no matter where you look you will find info and techniques that are questionable or outdated. For example the latest issue of Zymurgy is still suggesting olive oil in yeast starters. Awesome magazine, but you need to learn what is good info and what isnt. The BN is no exception. IE its not perfect, and shouldn't be taken as a fountain of irrefutable truth.

Having said that, there are shows on technique and technology (brew strong). Shows on all of the classic styles (brewing with style). Shows on sour beer, and The Session which is the flagship show. Also, Dr Homebrew where you send in a beer and two master judges give you feedback on the air. I submitted a couple lately and got great feedback, plus a couple 2L Erlenmyer flasks, some Starsan and PBW, and two full cases worth of reusable custom made beer bottle labels. Pretty awesome deal.

A few people hate the BN, but in my opinion they are awesome.  Worth a listen.

2485
Events / Re: Swap-toberfest '15
« on: September 02, 2015, 12:11:31 AM »
Jim I want in, pm sent
Got it, you're on the list.

2486
Events / Re: Swap-toberfest '15
« on: September 01, 2015, 05:56:33 PM »
I'm in.
Got your PM, you're on the list.

2487
Ingredients / Re: Belgian Chocolate
« on: September 01, 2015, 11:45:52 AM »
Gimmick deserves the most over the top ingredients. Go with one they can google and be blown away with how gimmickly awesome it is.

2488
General Homebrew Discussion / Re: Czech Pils Water Profile
« on: September 01, 2015, 12:28:05 AM »
Lactic Acid + a syringe the best way to go?
I use a little kids medicine measurer. Looks like a miniature turkey baster with 1/2 ml marks. Holds 5 ml. Works just fine.

2489
General Homebrew Discussion / Re: Full Sail & Logsdon news
« on: August 31, 2015, 10:53:29 PM »
Ya, I sure don't have any inside scoop. Interesting coincidence though. I'm sure Dave just got a healthy chunk of cash flow, but its not like he was living hand to mouth lol. Overall, it sounds like the Logsdon brand will end up growing and probably not lose any quality because some of the latest news indicates he's going to keep his hand on the tiller.

It looks like Full Sail is status quo operationally till next year. Then it will be interesting to see if there is a flood of talent in the micro/nano market as happy wealthy brewers make their exit.

2490
Events / Re: Swap-toberfest '15
« on: August 31, 2015, 10:40:26 PM »
I'm in.
Cool, PM your info and I'll add you to the list

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