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Messages - klickitat jim

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271
Homebrew Competitions / Aaaargh!
« on: March 02, 2015, 05:11:22 PM »
Decided to track my NHC entry. Due to deliver tomorrow but there was a note that it was damaged in Portland and contents discarded. How frustrating. Thankfully if I ship by thursday it should still get there in time. I think I won't write fragile on it this time. The way I packed it someone would have had to throw it overhand at a concrete wall to break it. Probably exactly what happened.  Aaaargh!

272
General Homebrew Discussion / Re: Looking for feedback
« on: March 02, 2015, 02:29:18 PM »
I suggest you guys dream huge and enjoy the obsession. Meanwhile, before I spent any money on the dream, I'd suggest you develop several brews that not only you like, but friends like, and competitions like enough to give you medals.  Actually,  medals aren't vital, but I wouldn't consider going pro on my own unless I had a dozen beers that consistently scored over 40 by certified or higher ranked judges. Multiple score sheets, not just a couple from some guy I know. Then I would build a thorough business plan and have a trusted business leader friend give their honest opinion.

273
Its an interesting idea I suppose. We are clearly not your market base though. Your success would be dependent on how well you could reach that sliver of the homebrew community that brews nothing but kits. You would basically be an internet supply store specializing in ingredients. You'd need a flashy easy to use website, and a huge inventory with every ingredient imaginable. Maybe charge $ X for people to post their recipes, with a tiny store credit royalty for each sale. The website should show how many kits have sold for each, and have a feedback section. If you could get it to reach critical mass it might be fun and take off. Or you might just lose your butt.

274
Ruby Ridge Homebrew Contest? Has a nice ring to it, but...

275
The Pub / Re: With German pils, must have food to pair
« on: March 02, 2015, 05:02:33 AM »
I make sauerbraten and look what kind of interesting topic ensued. [emoji16]


Sent from my iPad using Tapatalk
"If god wanted people to be interesting, he would have made them all homebrewers." Benjamin Franklin

I may have to make a shirt that says that!
Yes! With a picture of Ben Franklin with a handlebar mustache and holding a pint

276
I dug up a picture of my last Irish Red, which I made with 100% Best Malz Red X at an OG about 1.050. I pitched Wyeaat 1084 for the Irishness

277
The Pub / Re: With German pils, must have food to pair
« on: March 02, 2015, 04:29:09 AM »
I make sauerbraten and look what kind of interesting topic ensued. [emoji16]


Sent from my iPad using Tapatalk
"If god wanted people to be interesting, he would have made them all homebrewers." Benjamin Franklin

278
Awesome!  Beautiful looking beers.

I always chuckle at the "Big Circle" we homebrewers make.  We start out with the BMC swill, discover craft beer - usually pale ales, Irish Reds, or Wheats, then we discover hops & IPA, then somewhere in there are the Scottish ales, porters and stouts.  Then, we discover the Belgians!  Next is sours. Somewhere in here we're drinking anything and everything with a gravity over 1.070.  Doppelbock catches our attention.  Then, we start getting burnt out on the intensity of all the sour stuff and all the big beers.  So, it starts turning to the lagers - Schwarzbier, Marzen, and Vienna.  Eventually, we work our way back to Helles, Dortmunder, and Pils, which is kinda where we started, though nobody ever goes all the way back to the swill.
Hey, don't knock swill. Its not easy to make a really good one.

279
All Grain Brewing / Re: Teaching Trappists All Grain
« on: February 27, 2015, 04:53:23 PM »
I know this is none of my business, but I'm curious. Why are they no longer monks?
The same reasons none of us our monks.
Potty mouth and too many tattoos? Cuz those are the only reasons I'm not.
My condolences to Mrs. Klickitat.  ;)
Not necessary.  She likes tattoos and has worse potty mouth than me.

280
Yeast and Fermentation / Re: Yeast starter? Psshhhhhh.... Whatever ;)
« on: February 27, 2015, 04:47:59 PM »
You can make beer with one yeast cell.

281
All Grain Brewing / Re: Teaching Trappists All Grain
« on: February 26, 2015, 09:42:38 PM »
I know this is none of my business, but I'm curious. Why are they no longer monks?
The same reasons none of us our monks.
Potty mouth and too many tattoos? Cuz those are the only reasons I'm not.

282
General Homebrew Discussion / Re: BJCP Tasting Exam....I Passed!
« on: February 26, 2015, 06:34:41 PM »
This sounds encouraging by all accounts.  I just don't know how my numbers will compare to the proctors, who have substantial experience in assigning numerical scores to the five scoring categories.  The rest I think I can get through reasonably well, even with an old worn out palate.
Its pretty subjective. But keep this in mind. 50 is perfect, nothing at all could ever be improved on, like at all. For example, an Anchor Steam, at the brewery, fresh off the faucet, in a year when all of the ingredients were all at their prime, might get somewhere between 42 and 48, even though it defines the Cal Common style. 30 "can" win a gold medal at NHC, in theory.

Having said that, I believe the best approach is to score em as you see em and let the chips fall where they may. I wouldn't worry about trying to think like someone else, or as they say, game it.

283
Equipment and Software / Re: The Zymatic has landed!
« on: February 26, 2015, 05:30:15 PM »
Sounds like HAL might have other ideas for your beer....

Gotta be sure to brew styles HAL approves of, or you'll pay the consequences.  Brew a bland rice lager, you could be scalded 'by accident '.   A pumpkin peach beer, worse.

Must be all Galaxy hops.
Priceless
Dennys next book, Hombrewers Guide to the Universe

284
Equipment and Software / Re: The Zymatic has landed!
« on: February 26, 2015, 05:29:53 PM »
Hoppy Amber Lager

285
General Homebrew Discussion / Re: BJCP Tasting Exam....I Passed!
« on: February 26, 2015, 01:38:31 PM »
I got mostly master level completeness and descriptions, my feedback was between certified and national, but I fubard a couple scores (one too high, one too low as compared to the proctors) which ends up counting against you twice because those scores are going to be based on perceptions,  right? So I gave a Leffe a 39, too high. And a RIS that I got soy age in a high 20s, too low. In the end I am happy and confident with my judging ability and at the same time not not implying someone else screwed up. Certified (once I have the points) is right where I should be. Nothing to be ashamed of for a self taught judge whos been brewing less than 3 years. And still plenty of room to grow.

My suggestion for anyone getting into judging, be confident but open to input and change. Judges should have an opinion. But not fight tooth n nail over it. Its ok to be wrong. How else do you learn?

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