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Messages - klickitat jim

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General Homebrew Discussion / Re: Brew Weekend
« on: March 11, 2015, 11:15:54 PM »
I'm going way off the reservation this weekend. Using yeast I haven't brewed with in a long time. And making beers that are really out there for me.
APA with Centennial and Cascade and 1056
IPA with Centennial and Cascade and 1056
Old school is the new New School
I decided my IPA might turn out too much like the APA so I revamped it a smidge.

8lbs GW pale
5lbs Munich
1lb cane sugar in boil

1 oz each at FWH - Cascade and Centennial
1 oz each in whirlpool at 190º for 30 min - Cascade, Centennial, Mosaic, Simcoe (will dry hop an ounce each too)

1056 pitch at HK 63º ramped to 68 when krausen falls

Sounds farther off the reservation to me
So this IPA has been in the keg for a couple weeks, maybe three. It tastes and smells great but is stubborn to drop clear. It looks like grapefruit juice with a head. So I pulled the keg and put it in my lagering chest. I put a pouch of Knox gelatin in a cup of 120° water and stirred, let sit for 30 min, then zapped it in the micro to a boil. It looked clear and fully dissolved. I released pressure and dumped it into the IPA. Closed the keg and hit it with 30 psi to quick seal. I'll let it sit a week and try it again.

I tried gelatin once before but I think I did it wrong. This will be an interesting test of how well it works, and if I did it right.

The Pub / Re: Electrical question for the smart folks
« on: March 11, 2015, 08:40:23 PM »
Thanks Steve

The Pub / Electrical question for the smart folks
« on: March 11, 2015, 03:28:01 PM »
If I was running some appliance (lets say 800 watts) off of four 6 volt batteries with ~400 amp hours, through a 1500 watt inverter, for 8 hours.... how many watts of solar would I need to recharge the batteries through a 30 amp charge controller on a normal sunny day?

It cant be as simple as 800 watts used for 8 hrs takes 400 watts charge for 16 hrs?

Sounds fun but im working that night.

All Grain Brewing / Re: Munich Dunkel Mulligan
« on: March 10, 2015, 11:15:02 PM »
Ya, my second one is a little darker colored than the first. But by "dark" in my last post im talking about dark breadiness. Right now im at lightly toasted whole wheat, and shooting for something closer to pumpernickel

All Grain Brewing / Re: Munich Dunkel Mulligan
« on: March 10, 2015, 02:34:11 PM »

Just took my first FG sample off my 2nd attempt at a Munich. This one was 9 lbs Weyermann light munich, 3 lbs GW dark Munich,  and a couple ounces of carafa. I hopped with 1/2 oz of magnum. Switched yeast from i think bohemian to wyeast munich. The fermentation profile is much more fitting. Who'd a thunk it? The sample is far superior to my first attempt. Switching from an ounce of hallertau to a half ounce of magnum did the trick on lowering the hop flavor but keeping the right bitterness. Its pretty much liquid bread, but still not as dark and rich as I would like.

My third attempt will be
8 lbs Best Malz light munich
4 lbs Best Malz dark munich
3 oz midnight wheat
1/2 oz magnum
Wyeast Munich

I think im heading in the right direction now, and almost there.

Thanks for all the help

The Pub / Re: New toy
« on: March 09, 2015, 03:28:12 AM »
Good idea!

The Pub / Re: Wha s name of this glass style
« on: March 08, 2015, 01:42:42 AM »
Stang? But wide to accommodate the handlebar mustache. Must-stang?

Yeast and Fermentation / Re: When's it done?
« on: March 07, 2015, 10:49:31 PM »
Total lack of bubbles could be a timer for when to take the first hydrometer sample.

Do you bottle? If so, when bottling we add sugar to get the carbonation, right? Usually that added sugar bumps the gravity up by about 3-4 points, for example from 1.010 to 1.013. Then the yeast works on that 3 points and creates the carbonation we want. What if you bottled at 1.013? But it was going to stop at 1.010? 1.013 plus priming sugar equals 1.016. The yeast now work through the 6 pts and you have double tge carbonation you wanted. Best case scenario is it foams over and you lose beer. Worst case the bottle explodes and you lose an eye.

Plus, during the end of fermentation the yeast are cleaning up after themselves. Why not be patient and let them.

Some brewers worry about yeast dying and spewing nasties into the beer. Most yeast can easily withstand 6 to 10 weeks under beer before that happens to any detectable level.

Best to always go by two seperate hydromter readings a few days apart and be certain you are at terminal gravity.

The Pub / Re: Should get special dispensation for this...
« on: March 07, 2015, 02:03:56 PM »
The first car I drove (tractors and trucks in hay fields not counting) was my older brothers 63 vette. I was 12 years old. It was awesome,  but not what I would call a comfy ride nowadays

The Pub / New toy
« on: March 07, 2015, 03:14:59 AM »
Well new to me anyway. Looking forward to adventures. I need to start bottling more now I guess

Pimp My System / Re: Compact Fermentation Chamber Heater
« on: March 07, 2015, 02:37:04 AM »
I use one of these. Works great. About $15 on ebay to my door. They last a long time. With my shop hitting 20º at night I can hold 68º no problem. When I do sours (lacto start) I add a second one that stays on all the time, and can hold 98º no problem

Homebrew Competitions / Re: Aaaargh!
« on: March 07, 2015, 01:17:18 AM »
Did I miss the explanation  for that acronym Jim? We all must suffer shipping...?

Where Are My Score Sheets?
Winner winner chicken dinner

By the way, my second package made it through the guantlet and delivered today.

Ingredients / Re: Rye Malt
« on: March 07, 2015, 01:03:25 AM »
Dennys answer, though lacking in scientific jargon, seems quite plausible

Beer Recipes / Re: Munich dunkel - critique?
« on: March 05, 2015, 10:13:29 PM »
I'll be watching this. I'm about ten days in the fermentor with my Dunkel 2.0 and my grains for 3.0 are at my LHBS... in other words I'm working on perfecting mine right now too. So far I've made two fairly good vienas, but Dunkel is still being sought

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