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Messages - klickitat jim

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Beer Recipes / Re: Ah ha moment
« on: February 13, 2014, 07:16:27 AM »
I probably deserve that. Can't get Genesee out here.

Oooooooh! :-o

General Homebrew Discussion / Re: why whirlpool
« on: February 13, 2014, 07:05:01 AM »
Right on.

Beer Recipes / Re: Ah ha moment
« on: February 13, 2014, 06:46:37 AM »
I'm still tracking what your saying about carared. If it was a crystal, at two pounds it would be aweful.

Maybe I'll cut some more and go with 4 oz each of c40 and 80.

Kegging and Bottling / Re: What size CO2 tank is appropriate?
« on: February 13, 2014, 04:39:30 AM »
I'd check with your gas supplier. I made the mistake of buying tanks online then found out the gas shop would have been cheaper and they took my shiny new ones in trade. Bye bye money and coolness

Equipment and Software / Re: Fermentor/temp control equip
« on: February 13, 2014, 03:20:01 AM »
Yes, those glass front wine coolers are pretty sweet. I took a Better Bottle to Home Depot and tried them out before I bought them.

Ha ha!  I did that with my new conical.  Walked into Sears to test it in the upright freezers.  Yes I got some strange looks.

Ya but tell them about the looks you got when you brought it into Victoria's Secret.


General Homebrew Discussion / Re: Clear Beer!
« on: February 13, 2014, 03:16:52 AM »
Pretty, and looks punkin colored too. Nice work

I voted. I won't say who for, but they were all non-partisan

Beer Recipes / Re: Ah ha moment
« on: February 13, 2014, 02:34:06 AM »
So, I think it was comparison palate fatigue. I just poured another glass, first beer of the night, and it's fine. I'd probably like it better a bit drier, but it's not neatly as sweetly perceived as it was following two hop bombs last night. Either way, I'm cutting the specialty grains next time. I think I'll drop the carared.

10# golden promise
6 oz C40
6 oz C80
3 oz 300L chocolate
30g EKG
WY1084 @ 62°

I'll throw this in once I step up my current 55° beers.

Yeast and Fermentation / Ambient vs Actual (sort of)
« on: February 13, 2014, 12:38:32 AM »
I've been running my freezer temp probe just off the ambient air temp. Tonight I'm brewing three beers that will all go at the same temp. So as a trial run to see if it makes enough difference, I'm attaching the probe to the first batch under some insulation. Initially it read 52° but over an hour its at 54°. What I'm hoping for is stability as the yeast goes through high krausen and starts to drop. After everyone has dropped I may ramp it a degree or two per day up to 60-62° until finished. I'll report back with results.

Beer Recipes / Re: IPA malt bill advice
« on: February 12, 2014, 11:14:32 PM »
Just now listening to an interview with Tinseth and he said he likes Chinook as a dryhop. I personally don't think I would. Centennial and cascade, you bet.

The Pub / Re: Luge
« on: February 12, 2014, 11:10:31 PM »

I don't know.

But i did enjoy watching the female luge runs. Spandex works on some bodies better than others.

Going Pro / Re: New Micro Brewery needs help
« on: February 12, 2014, 10:57:38 PM »
I've been not purging my corny kegs before filling, but I rack gently like you would to a bottling bucket. Not sure if too many people purge their bottling buckets. But I purge when I attach the CO2 for force carbing. I believe you can naturally carbonate in a keg but others will chime in on that. I think you use less priming sugar.

I guess you should go with the keg that your customer will buy.

Times I have judged, the other judge and I opened and poured all the beers.

Ya if that's the case and it's not all shook up, you're right. I would think a judge should know not to dump the dregs into the cup then hammer the brewer for turbidity.

Or crappy handling pouring before the judge got it. I'm just a rookie but I imagine it's difficult to tell a glass that was poured sloppy vs the beer just being turbid

From what I've heard, if you can detect pretty easily it should go 21a. But I think I would read over the style guide real well and just make a decision

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