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Messages - klickitat jim

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General Homebrew Discussion / Re: Spring 2015 Beer Swap
« on: May 10, 2015, 12:20:53 PM »
Interesting observations. The judges at Seattle both said pineapple, but they got high sourness. Could just be the bottle I suppose. Could be they havent had a texas sour yet ;-) That brett lambicus definitely isnt as funky as brux, though I've heard that the fruitiness mutates to funk over time. Unfortunately, the wife loved that beer and you got the last bottle.

There's one think I failed to mention on my notes, and to not make this sound like a personal conversation I will share the full run down. That was my first sour, brewed early last summer. Grain bill was 50/50 pale/American munich 10L. <10 IBU Willamette at 10 minutes I think. A starter of lactobaccilus buchneri for 7 days at 90º, (heres the missing part)  smack pack of NW Ale at 68 for about 5 days, no gravity change, brett lambicus at 68 for total of two months. Gravity was 1.003 or so for a couple weeks so I bottled it, bottle conditioned for 3 volumes.

I dont think the NW Ale pitch did anything. I think that the willamette late hop altered the typical brett L cherry-pie to pineapple. I have a few things im going to do differently on this summer's sours. But, for a first sour that one was... an ok maiden voyage. I'm jazzed to try your sours.

Homebrew Competitions / Re: How best to describe 22C?
« on: May 10, 2015, 06:43:17 AM »

Homebrew Competitions / Re: How best to describe 22C?
« on: May 10, 2015, 06:23:07 AM »
What is this, Twitter?

I thought I had a description in 23 get cut off last summer, but maybe I misremember.  Regardless, I like your approach.
You're probably right. That will have to change. With the new cat 28, there is so much variety to these beers that the brewer should be allowed to basically fill in all the blanks. Otherwise knuckleheads are going to be dinging great beers just because they didn't get donkey.

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

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.

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.

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.

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.

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!

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.

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.

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%.

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.

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.

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.

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