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Messages - klickitat jim

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Extract/Partial Mash Brewing / Re: Speciality Grains
« on: February 27, 2014, 07:39:43 PM »
Post both recipes so folks can see the difference

Yeast and Fermentation / Re: Secondary fermentation
« on: February 27, 2014, 07:24:40 PM »
When the primary is fully attenuated and all diacetyl/acetaldehyde is cleaned up. Then transfer to the fruit or dryhoping  secondary. If not fruiting or dryhoping I'd keg or bottle it after primary

The Pub / Re: 5 issues craft beer drinkers should be aware of
« on: February 27, 2014, 06:55:24 PM »
Ya, it's something people don't think about. Steel toes boots are hard for the ER to get off when they're mashed flat

General Homebrew Discussion / Re: 9 oz tumbler
« on: February 27, 2014, 06:52:35 PM »
Starting Christmas I cut out fat, salt, sugar, and meat except 4oz lean a couple times a week. Still enjoying all the beer I want. -25 lbs so far

The Pub / Re: 5 issues craft beer drinkers should be aware of
« on: February 27, 2014, 05:03:43 PM »
I'm a poster child for what not to do. Flip flops and shorts. Dropped a cinder block on my toe and broke it, but I still wear the flip flops.

Reason #1 why my brewery boots are steel toed. ;)

The key with steel toed boots, don't wear them if there are things heavy enough to crush the steel toe.

General Homebrew Discussion / Re: New Member, Old Brewer, Cheers!!
« on: February 27, 2014, 04:58:24 PM »

General Homebrew Discussion / Re: Quick question about attenuation
« on: February 26, 2014, 11:38:55 PM »
I think the degree of attenuation is influenced by everything. Water, nutrients, pH, grist, mash temp, bla bla , the particular yeast strain itself, and thier health, but in my opinion the greatest contributor is fermentor temp. Namely stability.

again though, you're talking about not letting the yeast finish which in under attenuation rather than lower attenuation. a fully attenuated session beer that was done at 55%AA is better in my opinion than a beer that wanted to finish at say 70% but through mishandling was caused to finish at 55% the second one is going to taste sweet and, well, unfinished, while the first will taste malty and finished but with lot's of body and a full mouthfeel.

It took me a couple reads, but ya, I fully agree. And, no I wasn't suggesting trying to lower attenuation by fiddling with fermentor temp (didn't intend to anyway) I was pointing out (meant to point out)  that you can dial in everything but if your fermentor is swinging temps very much, all that dialing is for nothing.

Probably that's all a no brainer though. What you are saying is more useful. I know that early on I though sugar was sugar, but it's not really. I don't think unfermentable sugars are perceived as sweet like fermentable sugars are. So leaving fermebtable sugars behind (whatever the cause) would result in a sweeter tasting beer than one that was merely mashed higher but fermented out. Not to mention that under fermentation leaves more than just sugar behind in many cases.

Or so I've heard ???

So... if I run out of Pepsodent I should try StarSan? How does PBW or Oxyclean feel on your teeth?

The Pub / Re: 5 issues craft beer drinkers should be aware of
« on: February 26, 2014, 09:21:03 PM »
Does the Master read this? Can we put a bug in their ear?

The Pub / Re: 5 issues craft beer drinkers should be aware of
« on: February 26, 2014, 08:16:55 PM »
Major, how about a Safety category on the forum? A place to post safety related questions, tips, photos, etc.

I've gagged down a homebrew or two. Some commercial ones too. Life's too short. I've learned to dump and redo.

Beer Recipes / Re: Dry Stout
« on: February 26, 2014, 08:01:16 PM »
By the way here's my Irish Red that I thought was too sweet. Its not. Was my hop coated palate fooling me.

Beer Recipes / Re: Dry Stout
« on: February 26, 2014, 07:55:20 PM »
No doubt that's accurate. I fumbled for what style to call it with the Irish yeast... how about Irish Brown?

The Pub / Re: Oops
« on: February 26, 2014, 07:20:17 PM »
Most union shops have some kind of "admit it before you're caught" substance abuse language. But I don't know about teachers.

Reminds me. In the late 70s I had an older than dirt English teacher who liked her coffee nudges. She got caught and retired when someone super glued her thermos to her desk.

Only thing to add is tasting the sample. Your conversion of sugar to alcohol can be done, but the yeast may still be working on other things. So final gravity plus no acetaldehyde or diacetyl etc.

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