Show Posts

This section allows you to view all posts made by this member. Note that you can only see posts made in areas you currently have access to.


Messages - klickitat jim

Pages: 1 ... 17 18 [19] 20 21 ... 499
271
Here's another mind blow... on these latest lagers, at day 4 (50% ADF) I usually start ramping up 6° per day. They were at 50f and in my poorly lit garage I hit the wrong arrow 6 times. I went out the next day, with better lighting, and found that I had actually dropped the temp to 44F. So I said WTF and bumped it up 12°. I would not recommend dropping your lagers 6° on day 4, but it seemingly did not effect the beers at all.

272
On my next brew day I am going to skip the starters. I went through the typical progression. Dry, dry hydrated, smack pack, stirplate starters, and finally landed on oxygenated 1L starters pitched in exponential phase. I am curious if a smacked and expanded smack pack into well oxygenated wort will show enough difference to justify continuing with starters. It would not surprise me if I notice no appreciable difference given that Wyeast claims they are a pitchable amount for ~5 gallons. 6 gallons in my case...

And they will be lagers, so a good true test.

This is risky, of course, for 6 gallons of lager.  I wouldn't worry with an ale, but a lager...... but oh well, knock yourself out, maybe you'll learn stuff.
I hear ya. But I've been told by a multitude that one smack pack into 1L of oxygenated starters, pitched 8-12 hrs later would absolutely not ever work. But it does. Highest scoring beer I've made yet. In fact today I started cold crashing two lagers brewed that way 13 days ago. Hit FFG and passed forced diacetyl test in less than two weeks.

So all I am doing is deleting the step. We shall see. If it works I will own the most unpopular opinion around.

273
On my next brew day I am going to skip the starters. I went through the typical progression. Dry, dry hydrated, smack pack, stirplate starters, and finally landed on oxygenated 1L starters pitched in exponential phase. I am curious if a smacked and expanded smack pack into well oxygenated wort will show enough difference to justify continuing with starters. It would not surprise me if I notice no appreciable difference given that Wyeast claims they are a pitchable amount for ~5 gallons. 6 gallons in my case...

And they will be lagers, so a good true test.

274
The Pub / Re: Frozen drain trick
« on: January 10, 2017, 03:36:15 PM »
It's all good.

275
General Homebrew Discussion / Re: My Brew Years Resolution
« on: January 10, 2017, 03:34:41 PM »
BrewBama that's definitely an interesting point you make in that more ingredients does not necessarily equate to more sophisticated beers. I will keep this in mind as I switch from being completely reliant on kits to making my own recipes. This actually is my Brew years resolution, to stop buying kits and start brewing from ingredients I put together. ::) Maybe even start doing a partial mash! (prob getting ahead of myself  :P)
Go to YouTube and search "brewing on the ones"

Good video, thanks for recommending! The SMaSH philosophy will help next time I enter a home brew store!
Thanks belongs to Drew

276
The Pub / Re: Frozen drain trick
« on: January 10, 2017, 02:40:38 PM »
No doubt, right?

277
General Homebrew Discussion / Re: Experimental Brewing podcast Episode 31
« on: January 10, 2017, 02:39:20 PM »
I used to be able to download and listen. I can't stream so have to download. Current links on the website only let me stream.

278
Negative comments about my beers at brew club meeting because they are not IPAs, sours, fruit or any other molested style of brew. Comments are like: "good but not hoppy enough", "good but I like more funk." WTF is FUNK?
Feeling like an oddball, I quit going. Why can't people appreciate a good regular beer anymore?
Regular beer? Like out the grocery store?

Ya, I have no clubs in my area. I have imaginary arguments instead.

279
The Pub / Re: Frozen drain trick
« on: January 10, 2017, 12:52:35 PM »


  I'd be surprised if your hand warmers generate enough BTU's to have much effect,

This is not something I'm considering doing. I already did it. I just thought it's the time of year for freezing drains and maybe someone might benefit from this idea, which works, that I stumbled on.

So my house is a 10 year old double wide. All water pipes are fully insulated. Drain pipes are not. The only place where water remains stationary is in the shower drains traps. Really easy to guess where the blockage is.

As to insulation, I get it. In ten years this is the first time it's happened. It's on my list of things to do.

Anyway. I just thought it was an easy quick safe way, and maybe it would help someone else by sharing.

280
Ingredients / Re: Name your hop source!
« on: January 10, 2017, 12:41:23 PM »
He gave the Helles a 38 and the Helles Exportbier a 40. I value that more than any medal. I have since quit brew the Helles just because I really don't care for them enough to have 5 gallons. But the Exportbier is a keeper. I use the base beer as a palate for assorted hops. Right now I'm fermenting the Mittelfruh version and one with Crystal.

Excellent!  FWIW, I'm with ya....I don't care for helles either.
I like it, respect it, it's just not so awesome to me that I need a gob of it around.

281
Regarding cherry. I've made beers with whole black Cherries, Oregon Fruit cherry puree, and most recently with Fastfruit tart cherry concentrate. Of the 3, cherry puree contributed almost no cherry flavor at 20lbs in a 6 gallon batch. The whole dark Cherries gave a hint of bing cherry in a quad. That was about 6 pounds in 6 gallons. The cherry concentrate, 1/2 gallon in 6 gallons, dominates the beer. That was in a roselare beer.

So, if i want dominant cherry flavor I'll be using Fastfruit concentrate in the future. Maybe not so much next time, maybe same amount cuz I kind of like it that way.

In your beer, I would brew it to have a high residual sugar, high finishing gravity, if you want sweetness. Then use a type of fruit (whole, puree, or concentrate) and amount that will impart the cherry flavor you want. Let it ferment out properly, and get the residual sweetness from the base beer. This would result in a safe beer and probably same effect as going with chemistry or pasteurization.

282
We dont?

Edit- I forget, you don't live in the US. Sorry

283
Ingredients / Re: How to get gin into an IPA?
« on: January 10, 2017, 11:07:59 AM »
I'm envisioning a new type of boiler maker.

284
Ingredients / Re: Name your hop source!
« on: January 10, 2017, 10:17:10 AM »
Ted is an awesome guy. I got to judge Pale Ale with him at Seattle NHC with him last year. Then made him try my Helles and Helles Exportbier. That was fun.

He's the guy for lagers, for sure!  Hop Heaven gets most of my biz, but Niko is great also.
He gave the Helles a 38 and the Helles Exportbier a 40. I value that more than any medal. I have since quit brew the Helles just because I really don't care for them enough to have 5 gallons. But the Exportbier is a keeper. I use the base beer as a palate for assorted hops. Right now I'm fermenting the Mittelfruh version and one with Crystal.

285
All Grain Brewing / Re: Introduction to Low Oxygen Brewing
« on: January 10, 2017, 09:53:13 AM »
It's not rubber, it's food grade silicone good to 600°f. You put it in before the wort, it stays in through the boil. Read the description. Sometimes a picture is worth 1000 wrong words.

That said, it's a solution in search of a problem.

Pages: 1 ... 17 18 [19] 20 21 ... 499