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Messages - klickitat jim

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2596
General Homebrew Discussion / Finings
« on: March 24, 2014, 03:35:04 AM »
 I had a couple brain fart forgot whirlfloc beers. One is carbing at 45° right now. Its third in line for tapping. Should I just drop the lagering temp down to like 33-35° and let it settle out? Or which fining for whatever whirlfloc would leave behind? Would gelatin do it? If so, remind me how to use it.

2597
Beer Recipes / Re: BIG barley wine recipe for LONG aging
« on: March 23, 2014, 10:45:13 PM »
Make up some California rolls just in case. Hmmm, new idea. Maybe like Drew's tequila fix for scorched beer, the fix for soy sauce beer could be adding wasabi

2598
It seems like a nano brew pub could work in the perfect scenario. Like if you were in a town of over 50k people with very limited craft beer available and you could run the whole thing by yourself.

2599
General Homebrew Discussion / Re: Homebrew vs Commercial Brew
« on: March 23, 2014, 05:19:31 PM »
It's awesome when you start getting into the commercial quality, huh? Past that "homebrew" thing.

I've not brewed anything that would "kill" a commercial. Though my Scottish 80/- is very similar to New Castle Brown. Not sure how to take that since it's the wrong style, guess I should just call it an 11C.

My 1C Premium American Lager is not a Full Sail Session killer, but I like it better. Not as harsh or rough around the edges as FS. Its a preference thing, not better just different, but in a way I prefer.

Good for you man!

2600
Commercial Beer Reviews / Re: Deschutes Fresh Squeezed IPA
« on: March 23, 2014, 04:56:36 PM »
My APA IPA tastes have gone old school just because I think old is becoming new again. My APA is 1.050 with 30 IBU of Centennial and Cascade. The IPA is identical but 1.060 and 45-50 IBU. Both dry hopped with an ounce of Willamette. I really like simple, plain, and low key lately. There's so many crazy new hoppy beers out there that they make my stuff seem new and innovative

2601
Commercial Beer Reviews / Re: Deschutes Fresh Squeezed IPA
« on: March 23, 2014, 02:25:53 PM »
I've been wanting to try this since Jim posted on it (I think) last year.  The only place I have seen it was on tap here in town about a week ago... And I gave up alcohol for Lent.  Oh the tests God puts in my way!

Good on ya ! DFSIPA is kinda strange. Somet it tastes awesome,  sometimes not. But I think its me, not tge beer. Its just so citrusy mangoy that I really have to be in the mood for it.

2602
For brew supplies in general I give my LHBS first shot. If they can't get it, don't know what it is, or priced way too high, or Crap quality, then I tell them what I need and will pay for it. If they can't do it I go on line. But 90% of the time they get my biz. Also they take my orders by email and have the stuff we agreed to within a week. I'm happy with the arraignment and they seem happy to take my money.

They are two homebrewers with full time day jobs who have been open almost two years and have not drawn a paycheck yet. Pretty impressive

2603
Yeast and Fermentation / Re: Combined threads
« on: March 23, 2014, 01:01:13 AM »
Its a big chest freezer with dual temp control. The 3 days is an arbitrary numver. The actual start of ramping would be after krausen falls. Could be longer than 3 days...

So what's a good indicator that it's ready to ramp up?

2604
Yeast and Fermentation / Re: Combined threads
« on: March 22, 2014, 11:05:46 PM »
Ya, theres a better way. Im trying to get three beers at a brew weekend (3 days) and brewing about every 3-4 weeks, while still brewing some variety.

All three tend to take about 14-21 days to finish up. The lager and irish are usually 1.048-52, and the scot about 1.045-48.

Basically im taking what I learned from having the temp probe measuring wort temp of one beer, and just brewing them in the proper order so that the temp steps are hitting the rights ones when they would benn most. In other words you wouldn't want to start the irish and end with lager because the lager would be at 62º too soon. Im excited to see how this goes. If I get better attenu and a bit more esters in my irish, ill be happy.

2605
Commercial Beer Reviews / Re: Deschutes Fresh Squeezed IPA
« on: March 22, 2014, 10:02:07 PM »
Yes it is a fruity mango bomb

2606
General Homebrew Discussion / Re: Quality of All grain vs. Extract
« on: March 22, 2014, 02:38:09 PM »
This summer I might try a side by side using one of jamils recipes to the T. That would be one way of settling it, at least for me.

2607
General Homebrew Discussion / Re: Drinking Only Homebrews
« on: March 22, 2014, 01:41:27 PM »
Spectacular idea! Help wanted: highly paid position, for talented people fromfamous beer making cities. Send one page resume along with a dozen of your favorite bombers.

2608
Yeast and Fermentation / Re: Combined threads
« on: March 22, 2014, 01:24:48 PM »
I have Mr Malty and have used it. I'm not against it. I just find it interesting that my method vs Mr malty is like ten or twenty ml different. But without a scope who knows.

2609
Yeast and Fermentation / Combined threads
« on: March 22, 2014, 03:22:35 AM »
I posted a couple threads but decided to delete and just combined them.

Fermentor temp control. A couple batches back I tried taping my thermal probe to the fermentor under some foam insulation.  It worked pretty good for that fermentor but not sure it helped the other two. So I went back to ambient thermal probe placement. But, I've arranged my brewing so I can do a planned ramp up. I've been brewing with 2112, 1728, and 1084, all at 55°. The lager comes out perfect, the Scottish is a little too clean and the Irish is even more clean. So what I'm trying is brewing them each a day apart, starting with the lager. So right now the 2112 is at high krausen, the 1728 is getting there, and I just pitched the 1084. I expect the krausen will start falling on the 2112 about the time the 1084 is peaking. Then I'll start a 2° per day ramp up. My hope is to prevent the lager from dropping temp while giving the Irish a bit higher temp so it's not so super clean. Thoughts?


The other post I had was about estimating volume of a repitch. I've used Mr Malty in the past, Brewer's Friend lately. It just seems to me that, since I don't plate my yeast and don't know my cell count, its kind of an educated guess. I've found that a small ball park estimate that works for me is some simple math based on the OG. For ales I take the gravity units, add a zero to the end and Multiply by. 5. So 1.050 is 500*.5=250 ml repitch. For lagers I multiply by. 75. 1.050 is 500*.75=375 ml repitch. Handy if your smartphone is in the house. Thoughts?

2610
Contaminated?

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