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Messages - klickitat jim

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Yeast and Fermentation / Re: New starter procedure trial
« on: November 09, 2015, 12:12:17 AM »
Do you mean you are making the starter wort the night before and pitching the yeast the following morning into 50F starter wort, then pitching that at high krausen after chilling your main batch to pitching temps?
No, I make my starter wort in a pressure cooker in 1/2 gallon mason jars. So I'll put two of those jars in the cooler the night before to build my starters at temp. I'm just trying to avoid off flavors in the starter from doing them too warm, and at the same time I won't have a temp shock issue when its time to pitch.

Yeast and Fermentation / Re: New starter procedure trial
« on: November 08, 2015, 11:43:54 PM »
Yeah, it sounds like typical high krausen time for a fairly fresh pack of yeast and 1 L starter is about 8 hrs time.  So if one wants to pitch at "raging" high krausen it is probably best to make the starter 1st thing in the morning (if that is when you are brewing) and then get the brew day going.  By the end of the day you may be waiting for 1-2 hrs for the krausen to peak and pitch, but oh well.  The wort in the fermenter will be acclimating to its new temp.
Exactly what ive found and what I do. Brewing two a day there's not much waiting for the 8 hrs. With lagers (next brew day) I'll be chilling my starter wort overnight in the 50F chest freezer, making starters bright n early, and ball parking high krausen at about 12 hours. We'll see I guess.

Ingredients / Re: base malt for Irish Red - MO vs GP
« on: November 08, 2015, 11:40:10 PM »
Ive fallen back in love with my APA now that I've switched from GW 2 row to GP and dropped the crystal. Moving my late additions to whirlpool helped too. Love me some Golden Promise.

Beer Recipes / Re: Commission brew/Blue Moon style beer
« on: November 08, 2015, 11:15:20 PM »
Asian grocery stores often carry lime leaves especially if they specialize in southeast Asian ingredients (as opposed to Japanese, Chinese or Korean). Some spice shops carry them. Not sure if you have access to either type of shop in your area.
No, only mac-n-cheese stores in my area. But I'll keep it in mind when I head to the big city.

I enjoyed them in Keith's beer so much that this spring I'm going to try some in my saison

Kegging and Bottling / Re: No joy in kegging
« on: November 08, 2015, 01:29:47 PM »
See? I knew my thoughts in it were not common. All good.

Beer Recipes / Re: Commission brew/Blue Moon style beer
« on: November 08, 2015, 01:09:30 PM »
Flaked wheat will help guarantee cloudiness like the real Blue Moon has.

I'd drop the sweet orange peel.  It will only add bitterness.  The zest is a good idea though as it will add actual flavor and aroma, especially if you reserved it for bottling time instead of the boil.

Perhaps this depends on where you get your sweet orange peel. The times I have used sweet orange peel I have gotten negligible bitterness but nice orange flavor. I do agree that it can have s scary amount of pith, but I just haven't ever gotten a lot of bitterness from it. And I have used it for several beers.
On that note, where do you suggest getting lime leaves for homebrew scale? How many for a 6 gallon batch to be noticed but not a leading role?

Kegging and Bottling / Re: No joy in kegging
« on: November 08, 2015, 11:49:32 AM »
Contrary to common philosophy, draft homebrew is not easier. For starters kegs have about 14 parts where bottles only have 2. Not to mention the quick disconnects, hoses, faucets... Everything needs to be spotless clean and well sanitized.

Assuming everything is clean and sanitary, purge before filling, purge after filling, then be patient.

I've quick carbed with shaking, I've sorta quick carbed by hitting kegs with 30psi every day for a few days, and I've done the plug it in to serving pressure and wait. The most reliable with best results is serving pressure with patience. Thats the only way I do it now unless, my freshly filled keg doesn't have a home on the tap. In which case I put it in my lagering chest freezer and hit it with 30psi every day for about 3 days then leave it till it goes on tap. Now days I refuse to shake.

Homebrewing is a life. Whats the rush? If you want crappy beer right now, Keystone is 50 cents a can. Drink that till your good stuff is REALLY good.

General Homebrew Discussion / Re: Swap-toberfest '15
« on: November 08, 2015, 12:18:05 AM »
I actually enjoyed Hop Lava. We just drank it after a tough day, so taking written notes was pretty low on my priorities. :)

I do not have that Pilsner, but I do have an IPL from Base Camp. We actually went to Base Camp on our honeymoon, but only had the smores stout.
Bummer, I thought I did. I'll try to keep that in mind, maybe send you one for suffering through that Dunkel I sent LOL

General Homebrew Discussion / Re: Swap-toberfest '15
« on: November 07, 2015, 11:27:33 PM »
We shared the Oakshire Overcast Espresso Stout last night, per Myles' request. (It's been taunting him in the fridge since it arrived. :) )

Fantastic beer, Jim. Thank you for sending it. It fit well with the weather here as it finally turned from mid 60s to the upper 40s yesterday.

The aroma is full of dark chocolate, French roast coffee, and dates. Flavor follows aroma with additional oat silkiness. Quite a great beer. I reached for another pour only find out the bottle was empty. Almost makes me wish I didn't share it... almost. :)

We also had the Hop Lava from Double Mountain a few nights ago after a rough day at work. I think Myles summed that one up best, "This is exactly what Hop Lava should smell like." I thought it was a really great expression of two of the original American hops, Cascade and Centennial.
Double Mountain is one of those breweries that struggles with consistency. (And probably verified by you brief but polite review) Hop Lava is my favorite of their lineup, but even it has good days and bad days. Their Kölsch is classic if you want to teach new judges what yeasty is. It is usually like a carbonated year old smack pack. I avoid it.

Did I send you a pFriem Pilsner? I think it won Gold at GABF for German Pils this year.

CORRECTION pFriem got a Silver

Zymurgy / Re: Nov/Dec Spike Brewing V3 Misleading Ad
« on: November 07, 2015, 01:50:45 PM »
So they said you could get the 50% off if you were one of the first 5 to order once they released them for sale?

Beer Recipes / Re: lambic simple recipe
« on: November 07, 2015, 01:20:37 PM »
Haven't done one yet but if I did it would be about 1.040 and 50/50 wheat dme and light dme. I'd do a 30 min boil and hop with about a half ounce of something low AA. Just enough for it to qualify as beer. I would cool ship it down to pitching temp overnight probably,  which would also qualify it as spontaneous. Then I would pitch a blend of my choice,  maybe roselare or whatever. Maybe some dregs from a bottle or two of something good. Id let it ride in the fermentor for as long as I could stand it, and maybe toss in a spiral a month or so before bottling.

All Grain Brewing / Re: Mental Floss
« on: November 07, 2015, 12:22:22 AM »
Hahaha, didn't think about volume. Did this with 10 liters and then it's very close with grams instead of ounces. I should probably mentally floss my brain.
Right. But I also edited my last post to clarify. My simple method is most acurate when compared to itself. The same is true for any other method. There are differences in outcome between some brewing apps and brewer's friend, not to mention the difference between Rager and Tinseth... most folks dont say which app, software, or method they are using. Just IBUs.

The only other calculation I use is color, but frankly in the zombie apocalypse I dont care about exact SRM. Pale, Amber, Brown, Black is good enough for me.

No way on earth am I going to have a simple pen n paper calculation for water additions and ph. That will just have to be my secret and guestimated from experience.

All Grain Brewing / Re: Mental Floss
« on: November 07, 2015, 12:00:36 AM »
I suppose one missing element is that I brew 6 gallon batches. Looking at a Tinseth calculator I have (Brewzor App), 7.5 gallon starting,  6 gallon finishing, 1.070, 1 oz of 10% AA at 60 min is 19.94 IBU. My calculation would be 20.

Edit: I ran 1 oz 10% at 60 in 6 gallons of 1.070 through Brewer's Friend and it says 29.9 IBU Tinseth and 37.3 Rager.

For pencil and paper, I am looking for an easy standard to compare to itself. In an internet, electronics free world I would only be looking for a way of tracking hop bitterness in MY beer recipes, right? I doubt there would be an NHC competition or BJCP guidelines to worry about meeting. As long as I had a stable predictable method of estimating, im happy.

All Grain Brewing / Re: Mental Floss
« on: November 06, 2015, 11:39:24 PM »
Yup. If you use a calculator, a Beersmith or Brewers Friend calculator might come up with say 33 IBUs where my method might only say 30, but thats close enough for brewing without internet or electricity in my opinion.

All Grain Brewing / Re: Mental Floss
« on: November 06, 2015, 10:42:16 PM »
Actually,  I wasn't looking for a more complex explanation. Perhaps thats not possible though. The equation itself is the simplest explaination. Ok, lets move on.

Estimating IBUs!
I've read the long winded equation with the algorithm chart for utilization by time. Thats not what I would use for my calculator free dystopia brewerey. My way is much simpler.

Estimate IBU for a 60 minute charge into 1.070 = Alpha Acid x 2 x weight in ounces
For 30 min ÷ 2
For 15 min ÷4
For every 10 points below 1.070 add 20%
For every 10 points over 1.070 subtract 20%
Whirlpool at 170 or lower is zero

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