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Messages - klickitat jim

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All Grain Brewing / Re: Belgian Saison fermentation temp and recipe
« on: April 01, 2016, 08:00:11 PM »
When 5-22 SRM is OK, I'll bet you could also get by with 23 or 24

Yeast and Fermentation / Re: Always start low and go high?
« on: April 01, 2016, 01:35:45 PM »
Last year with 3724 I used the 68F "free rise" to pretty hot technique, but not open, and I was still using decanted quiescent yeast then. They were standard strength. After 6 weeks it was still 1.010 so I pitched brett L. Finished at 1.003.

This year, I'm going table strength, pitching active starter, using foil, and not going above 72 (like normal ales) and being more patient. We shall see...

Yeast and Fermentation / Re: Always start low and go high?
« on: March 31, 2016, 11:19:02 PM »
Always start at the low end of the recommended yeast temperature range (possibly even lower).  When primary fermentation subsides, slowly ramp to the desired temperature.

Are there any exceptions (or yeasts that are an exception) to this rule?

I would not pitch warmer than my target temp, then chill. I never chill until the beer is done.

What temp depends on what beer and what you want. An American Pale Ale might benefit from being fermented toward the low end of the recommendations. But an English Pale Ale might not. A higher gravity beer might benefit from starting toward the cool end too.

General Homebrew Discussion / Re: 2016 Spring Swap - Official Thread
« on: March 31, 2016, 08:51:46 PM »
Amanda- the northern german pils I'm sending is with weyermann Barke pils malt. im digging this malt so if you haven't tried it, you will soon.
Hell yeah! I'm about to try out a new one here as well: Ireks. I honestly didn't plan having you being my shipper, but I am super stoked about it. German Lagers are my jam.

And Frank, I'll be on the later end of the shipping window but it's only because I'm particularly excited about one of the American Wilds I am about to bottle. I want to bottle some of it plain and try dry hopping a small portion of it with Amarillo if I can figure out the logistics. If I can figure it out with my equipment, you'll get both. :D

I'll be camped out on the porch waiting on the UPS guy on the 4/30 

Really. I don't care if it's a little late. I'm just uber stoked to try your beers!

This is my first swap since my hiatus stretched across the last two. So, I'm a bit excited. Looking to be inspired to broaden my horizons a bit with this.
Ive been amazed at the quality of the beers I've received. Mine are mediocre in comparison. We have some truly expert brewers on this forum. I suspect Amanda's beers are top shelf as well.

Just my personal view regarding commercial or homebrewed APA/IPA/IIPA... it should be clear. If its "hazy from dry hopping" then I ought to be smelling hops. So if you are claiming the haze comes from the hops, then show me the hops! If your IPA is hazy and has no hop aroma, there's a problem.

If you/they/we are creating a new style, I have no problem whatsoever with that. If the new style is called NEIPA cool. If that style is moderately hazy to opaque cloudy, thats fine too. But why? Is it mit heffe? Is it wheat? Is it so incredibly hopped that its milky? Any of these are fine, but it needs to be self evident. If its yeast, it should be tastey yeast. If its wheat, are we tasting wheat? If its hops, are we having our hair blown back by hop aroma?

General Homebrew Discussion / Re: Master is too weak of a word
« on: March 31, 2016, 08:25:04 PM »
Anecdotally, I used HBU calcs for IBUs on my written portion. But then again, that was back in 2011 and with the Legacy exam. Perhaps (?) there was a bit more leniency in calcs then? Idk.

But then again, as long as the calcs are correct I doubt I would count off for HBU calcs while grading. Maybe they get a bit of a pat on the back for Tinseth calcs, but you also have a higher chance of getting those wrong.

There are more important issues on the written than what IBU equation to use though. ;)
For sure. IBU is a rabbit trail. You "could" write for 90 minutes about IBUs and get a 1% on the test... or take a swing at it and move on. I plan to write IBU range, target, hop type, AA, amount, time, and a short quip on how I came up with that. Then on to the rest...

General Homebrew Discussion / Re: Master is too weak of a word
« on: March 31, 2016, 03:33:38 PM »
Guess I will learn Rager. Interesting but my scratch method is closer to tinseth than rager

Learn Tinseth.....really
It would be impressive to memorize his utilization rate chart, huh?

Ingredients / Re: Equinox Hops
« on: March 31, 2016, 05:22:48 AM »
Right now I'm free rising my Stout for NHC (still a little surreal) then I have two packs of 2352 Munich 2 I need to use up. Thinking Helles and Dunkles. Then... im rocking a couple IPAs, one of which I plan to pair Amarillo and Equinox and let them duke it out.

Ingredients / Re: Equinox Hops
« on: March 31, 2016, 04:07:18 AM »
Just got a pound from Yakima Valley Hops and excited to try it out. Also got a pound of Fuggles so I can make a Saquatch Repelant - CDA by blending with Northern Brewer. Looking for cedar-earthy-campfire/roastiness. But anyway... also got a pound of Crystal to try on a summer blonde.

I need to be careful, I dont want to become a hop head

The Pub / Re: Drew's Weight Loss
« on: March 31, 2016, 02:23:09 AM »
I listened to the weight loss "testimony". Thanks, Drew. Inspiring and motivational. As Yoda said, "There is not try, only do." I'm going to do it. Its time. Appreciate it buddy!

General Homebrew Discussion / Re: Master is too weak of a word
« on: March 30, 2016, 09:00:48 PM »
I'm just going to comply and learn rager. Its only like 1% of the score, but I might need it lol

General Homebrew Discussion / Re: Master is too weak of a word
« on: March 30, 2016, 07:33:31 PM »
Guess I will learn Rager. Interesting but my scratch method is closer to tinseth than rager

The Pub / Re: Drew's Weight Loss
« on: March 30, 2016, 04:19:25 PM »
Anyone who wants to, can now listen to episode 11 of the podcast and you'll hear me talk about it all late in the show.
Thanks Drew

General Homebrew Discussion / Re: Master is too weak of a word
« on: March 30, 2016, 03:04:57 PM »
EVERY question is available here:

The written exam questions are found starting on page 20 of 66 (it is listed as page 17 at the bottom of the page due to cover page, etc).

All questions are laid out essentially the same way:
As far as the recipe question:

Quote from: This is the question
T14. Provide a complete ALL-GRAIN recipe for a  <STYLE*>, listing ingredients and their quantities,  procedure, and carbonation.

Give volume, as well as original and final gravities.

Explain how the recipe fits the style's characteristics for aroma, flavor, appearance, mouthfeel, and other significant aspects of the style.
Quote from: This is the list of styles.  Insert one of these style names in place of <STYLE*> above
*Styles may include:
Belgian Tripel
American IPA
Czech Premium Pale Lager
American Porter
German Pils
Irish Stout
Strong Bitter
Double IPA
Quote from: Here is what the graders are looking for

Target statistics (starting specific gravity, final specific gravity, and bitterness in
IBUs or HBUs) and color (as SRM or a textual description of the color).

Batch size, ingredients (grist, hops, water, and yeast) and their quantities.

Mashing, boil, fermentation, packaging, and other relevant brewing procedures.

Explain how the recipe fits the style's characteristics for aroma, appearance, flavor,
mouthfeel, and other significant aspects of the style; and describe how the ingredients
and processes used impact this style.

The things that get forgotten most often:

1) Water volumes including all losses, etc.
2) Including just the recipe but not talking through how it and the processes that were used fit the style.
3) Forgetting to compare the recipe target stats with the Style stat ranges.
4) Skipping over procedures such as packaging or fermentation processes such as diacetyl rest.
5) The recipe doesn't have to win the Ninkasi.  Just because your system gets 81% efficiency, you can use whatever efficiency you want to use that makes your math easy.
Same with hop IBU extraction calcs.  Similarly, don't go nuts with specialty malts. Just hit the basics.  Your award winning American Porter may use many different malts, but you can and should keep it simple on the exam

Hint: A REALLY good way to organize your answer is to break it into sections based on the things that the graders are looking for, and check them off in the top part of the question as you answer them. That works for other questions, too, BTW.

Steve, I assume its wise to explain the calculations you used. Such as: "To calculate SRM (lbs x deg L ÷ gals) × 1.5 = SRM for each grain, then add all sub totals".

IBU seems like it would take some explaination... or a rudimentary pencil calculation other than Tinseth or Rager, since writing out the utilization coefficient chart would kill the 90 minutes LOL

Edited to add:

Left to my own, I would probably deal with IBU like this: "Calculating IBU the modern way requires lengthy math and utilization charts, and are still only ballpark estimates. A quick manual method I use for 5 gal is based on 1.070 wort. AA × ounces × 3 = IBU at 60 min. For 15 min additions ÷ by 2. For every 10pts below 1.070 add 10%. For every 10pts under 1.070 subtract 10%

5 gals 1.050 with 1oz 10% @ 60 and 1oz 5% @ 15
10×1=10×3=30 +20%= 36
5×1=5×3=15 ÷2 =7.5+20%= 7.6 (8)
36+8= 44IBU

General Homebrew Discussion / Re: Is it bad to lager in kegs?
« on: March 29, 2016, 10:33:42 PM »
It's my common practice. I'm also going to add an occasional pulling of the prv if I'm detecting any sulphur

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