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Messages - klickitat jim

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2776
Homebrew Competitions / Re: How best to describe 22C?
« on: May 09, 2015, 07:43:59 PM »
What is this, Twitter?

2777
Homebrew Competitions / Re: How best to describe 22C?
« on: May 09, 2015, 06:36:03 PM »
What I plan to say, for example, 80% german pils 20% german light munich, primary fermented with lactobaccilus B and brett L, secondary fermented on peach puree, carboy aged 8 months, bottle conditioned to 3 volumes. Targeting a pale, sour beer with tropical fruit brett character rather than horse-barnyard, and supporting peach flavor.

I fear that not describing which brett will land you with a poor score too. Not all bretts smell like a donkey.


2778
Homebrew Competitions / Re: How best to describe 22C?
« on: May 09, 2015, 04:34:04 PM »
I'm looking forward to this dilemma with the new guidelines. With American Wild you have to either list a base beer style, which I would think would be sour beer... or give the ingredients and desired characteristics, stats. I will be going with the later. I can just see the score sheets coming where a brewer enters a 28c Mixed Fermentation Sour Beer with Fruit, saying that the base was a Kölsch primaried with bret b, lacto and pedio, secondaried on pomegranates in a bourbon barrel... and the judge giving it a 25 because you cant taste the base beer.

2779
All Grain Brewing / Re: Stirring Mash
« on: May 09, 2015, 03:31:00 PM »
Ask Mchrispen what he thinks. The Dunkel and Helles I sent him was continuously vorlaufed via pump for 90 minutes in a direct fire, false bottom mash tun, with flame on lowest setting that will hold the temp steady. (Usually about a quarter to half inch high flame, or as low as it will go without going out) The pump valve is usually at about half throttle, so i would estimate that the entire 5 or so gallons of mash recirculates about 30 times during a 90 minute mash. I've been told that I would get too dark of a color, burnt malt flavors, oxydation issues, and completely destroy the body and head retention doing that. Those would all be excelent reasons not to do it, if they actually happened. My only concern is chaneling, so I give it a stir when I add my grain, and I stir it once more about 15 minutes before runoff.

I would just avoid stiring to aggressively that you get a pile of foam on top. Mainly because it seems unnecessary.

2780
All Grain Brewing / Re: Saison attempt
« on: May 09, 2015, 10:18:09 AM »
If I had to guess, I would say your starter fermented out in just a few hours and that is why you might not have a krausen now.
Very possible, but I was home babysitting grandson and kept a close eye on my starters out of sheer wishing I was brewing. Im not too worried, im sure it will be fine. On Wednesday morning I think I'll decant and add back a liter of starter each just to get them woke up, than pitch the whole shebang that afternoon.

2781
General Homebrew Discussion / Re: Spring 2015 Beer Swap
« on: May 09, 2015, 06:38:34 AM »
This is going very well so far guys. By looking through the whole thread we still have 8 people who have not posted a review yet. Keep up the good work!

2782
All Grain Brewing / Re: Saison attempt
« on: May 08, 2015, 09:28:41 PM »
Well I let them go 36 hrs. Popped them in the fridge where they will sit till Tuesday's brew day.

2783
Yeast and Fermentation / Re: Help with bugs
« on: May 08, 2015, 04:43:37 PM »
Out of sheer curiosity I would probably see what the pH is. If it was below 4.5 I might taste it.

2784
General Homebrew Discussion / Re: FWH
« on: May 08, 2015, 04:29:48 PM »
From what I can tell the 20 min rule is far more than fact, its dogma. What is a proven fact is that I thing FWH is smoother by about 10%.

2785
All Grain Brewing / Re: Saison attempt
« on: May 08, 2015, 06:56:21 AM »
I dont know what the temp is. My digital is not long enough to reach half way down into a gallon jug. There seems to be a small krausen this morning. As it turns out I have a ton to do today anyway, so im going to let these starters do their thing for another 24hrs then pop them in the fridge and brew on Wednesday.

2786
Ingredients / Re: Great Base malt debate?
« on: May 07, 2015, 09:05:12 PM »
Looking at it the other direction. Is there a noticeable difference between domestic hallertau and hallertauer hallertau? Most would probably say yes. But if your only using an ounce per 5 gallons at 60 minutes, then probably the difference is not very noticeable. But that doesn't mean that suddenly there's no difference between the two hops.

2787
Ingredients / Re: Great Base malt debate?
« on: May 07, 2015, 08:51:51 PM »

Use German malts for German beers, English Malts for English Beers, Scottish malts for Scottish beers and American Malts for American beers. You can use Belgian Malts for Belgian beers, German and French malts work well too. Not too hard to figure out when you look at it that way.
Hmm... I don't know. I've done some side by side malt comparisons and the differences were way more subtle than I expected. I guess all I'm saying is that I believe a world class ESB or Pils can be produced with non-regional malts. Maybe I'm wrong.
I wouldn't say you're wrong. But it would make a bigger difference in maltier styles. At least in my limited experience thats true. A helles or dunkel with with little or no hop flavor and aroma will certainly show a difference between american and german malts.

2788
All Grain Brewing / Re: Saison attempt
« on: May 07, 2015, 08:05:52 PM »
Does wy3724 have an oddly lacking krausen? I pitched two 2 week old smack packs into two 2 qt oxygenated starters about 12 hours ago. I warmed and smacked the activators. They swelled nicely. Ive been rousing the starters every couple hours. They foam instantly from co2 obviously when roused, but after that settles one has no visible krausen and the other only has a tiny island of foam. Awesome saison aroma, just no custard on top like normal yeast. Sound about right?

And is this how they behave in the fermenter? Seems like there'd be no need for a blowoff ever.


By the way I have a small heating pad leaning against the starters, so I doubt they are too cold.

2789
Ingredients / Re: Great Base malt debate?
« on: May 07, 2015, 06:09:56 PM »
Use German malts for German beers, English Malts for English Beers, Scottish malts for Scottish beers and American Malts for American beers. You can use Belgian Malts for Belgian beers, German and French malts work well too. Not too hard to figure out when you look at it that way.
So, it almost seems like you're saying that when you try to recreate beers from certain areas that you tend to use ingredients from those areas. Or am I reading into it too much?

2790
"I'm a big fan of UFC, I wrestled my freshman year of high school, and I have a Tapout tank top. I've never heard of Pencak Silat before, but that's ok. Do your thing, and I'll let you know if you're a black belt or not."

I just dont want to be that guy... that's all im saying.

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