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Messages - klickitat jim

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31
General Homebrew Discussion / Re: New Brewer - why do you homebrew
« on: May 07, 2018, 05:18:01 PM »
Something fun to do that doubles as a valuable skill post-ZA

32
All Grain Brewing / Re: Double Mash
« on: May 07, 2018, 05:13:53 PM »
I had kegged the latest iteration of my Imperial Stout and the American Barleywine I made. Then got busy and never had the time to bottle. I was going to do that today but out of laziness I decided to clean and sanitize my kegerator and just throw them on tap.

The 2nd iteration of the Imperial Stout is great. Just the right amount of everything and silkie smooth.

The Barleywine is a mind blow. At 11% it drinks like an 8%. Veeeeery dangerous. I suppose some might say it needs more bitterness but I really like it just the way it is.

I would love it if some courageous soul, with temp control and oxygen, would volunteer to brew these, exactly as I did. I'd like to see that it's repeatable and not just some fluke that I'm experiencing.

After 3 of these with consistent results, I'm ready to declare that you don't need sugar or long boils to go big and not finish cloyingly sweet. I'm also ready to declare that, if you have oxygen and accurate temp control, you don't need a bucket of yeast to properly ferment high gravity beers. A 1L active starter will handle any ale up to 1.110 OG.

Any serious takers who would like to try this out, I'd be glad to share the full details. Di/RO build so there's very little variation.
Jim
Im a bag brewer. I do build up from distilled. As far as temp control not a fridge but a large plastic bucket that my 6 gal fits into with room and i then alternate frozen water bottles (3) morning and evening. I do have a probe that  keep in the beer to monitor temp of the beer it self. Let me know!
Do you have Brewer's Friend?

Let's see if this works...

Link to Full Monty
https://www.brewersfriend.com/homebrew/recipe/view/617251/-full-monty-3-6-18

Link to Neck Tattoo
https://www.brewersfriend.com/homebrew/recipe/view/596794/-neck-tattoo-3-5-18

Feel free to ask and questions...

33
All Grain Brewing / Re: Lodo, but we oxygenate? Don’t understand
« on: May 07, 2018, 01:33:00 AM »
One of the best, if not THE best, explanations of it, Martin!

I'd go one step farther and suggest that, while I agree 100% with Martin on HSA and light colored fresh malt styles, there might be some styles that "bennefit" from very low HSA exposure. Darker malty styles. Bennefit is for lack of a better term, and I'm talking HSA exposure levels of a normal brewery, not overt attempts to inject O2. Maybe a better way to put it is that some styles are not bothered by minimal HSA, and might even come off as "lacking" if full on hot side LODO was used.

Just an opinion, don't thrash me too badly.

34
General Homebrew Discussion / Re: Pics of recent brews?
« on: May 06, 2018, 11:30:38 PM »



Sent from my iPad using Tapatalk
Whatcha drinking?

Sent from my SAMSUNG-SM-G891A using Tapatalk

I'm drinking version 6 of my American mild experiment.  One more tweak and I think I'll have it.
Looking forward to trying that one

35
General Homebrew Discussion / Re: Pics of recent brews?
« on: May 06, 2018, 11:05:00 PM »



Sent from my iPad using Tapatalk
Whatcha drinking?

Sent from my SAMSUNG-SM-G891A using Tapatalk
50 cent a can go-to

36
All Grain Brewing / Re: Double Mash
« on: May 06, 2018, 09:26:13 PM »
I had kegged the latest iteration of my Imperial Stout and the American Barleywine I made. Then got busy and never had the time to bottle. I was going to do that today but out of laziness I decided to clean and sanitize my kegerator and just throw them on tap.

The 2nd iteration of the Imperial Stout is great. Just the right amount of everything and silkie smooth.

The Barleywine is a mind blow. At 11% it drinks like an 8%. Veeeeery dangerous. I suppose some might say it needs more bitterness but I really like it just the way it is.

I would love it if some courageous soul, with temp control and oxygen, would volunteer to brew these, exactly as I did. I'd like to see that it's repeatable and not just some fluke that I'm experiencing.

After 3 of these with consistent results, I'm ready to declare that you don't need sugar or long boils to go big and not finish cloyingly sweet. I'm also ready to declare that, if you have oxygen and accurate temp control, you don't need a bucket of yeast to properly ferment high gravity beers. A 1L active starter will handle any ale up to 1.110 OG.

Any serious takers who would like to try this out, I'd be glad to share the full details. Di/RO build so there's very little variation.

37
Yeast and Fermentation / Re: Whoops
« on: May 06, 2018, 05:43:28 PM »
I think I've had that beer before,  based on your description

39
SNPA is a great beer to try to clone (inspired by) because it pretty much IS the guide post for the style. I chased it for quite a while and got pretty close. Then I decided to tweak it to what I like, my own spin. My house pale ale, which is probably an IPA, started very SNPA ish. Now days I use Munich instead of Crystal. It's bigger, 6-6.5%. And more tipped toward hop flavor than malt. My base version is Chinook bittered, then a healthy dose of cascade and centennial in whirlpool. To change it up I sub other American hops in the whirlpool. Today I brewed a base version, and one with equal piles of Simcoe, Vic Secret and Mosaic.

Have fun! Don't let yourself get frustrated or burned out. And allow yourself to change it up.




Klickitat Jim, would love the recipe of your house pale if you wouldn't mind sharing. A more bitter pale, like you said, "closer to an IPA" is becoming my personal preference. Munich malt sounds tasty
Got into my recipe software (didn't think I'd remember my password)

70% Simpson's Golden Promise
30% Best Malz Light Munich
1.060 target OG

Water is 50ppm Ca, 20ppm CaCl, 70ppm CaSO4

These hops are by grams for 6 gal batch (I doubt IBU calcs)

30g Chinook at 60
30g each of Chinook, Cascade, and Centenial at 170F whirlpool for 30 min.
You can sub any high oil American you want here. I like 30g each of Simcoe, Vic Secret, and Mosaic as a modern twist to my old school Chin/Casc/Cent.

I usually ferment with 1056, but lately I'm digging 1450. 65F till 50% ADF, then free rise to 70F ambient.

I don't bother with dry hopping. But YMMV

Have fun

Sent from my SM-G935V using Tapatalk


Jim, thank you! Cannot wait to brew this
Pretty simple. Let me know how it goes

40
I hate you both, if it helps

41
The Pub / Re: Look who I found at my Brewery!
« on: May 06, 2018, 12:33:56 AM »
I met Tom on this forum. He helped me a metric butt load with basic brewing stuff and beginning judging question... yup, I was that guy. Then I was heading to Seattle to help out at NHC first round, and was hoping to meet him, like in person. He was only there Friday night, I saw him but didn't go introduce myself. Figured there's time on Saturday, but he didn't show on Saturday. Then he opened Post Doc. Never got the opportunity... one of the greatest guys I've never actually met. Like Denny and Drew and Matt and Eric and Jon and Keith and Joe and Dave and... Maybe some day.

By the way, just because it's an internet forum don't be thinking these aren't real people, really cool people usually.

42
The Pub / Re: Look who I found at my Brewery!
« on: May 05, 2018, 02:36:36 PM »
Gary and Tom  Cool!

43
General Homebrew Discussion / Re: What's Brewing this Weekend?
« on: May 04, 2018, 03:25:51 AM »
Other aspects of life have been encroaching on my beer time lately. Kind of getting old

44
General Homebrew Discussion / Re: What's Brewing this Weekend?
« on: May 04, 2018, 01:32:04 AM »
This is what I'm "brewing" this weekend.

Bottling 5 gallons of Imp Stout from keg
Bottling 5 gallons of Am Barleywine from keg
Kegging two batches of IPA

Brewing? Maybe next weekend

Let's do a beer swap!

I've got 5 gallons of imp stout headed for a barrel.  But I need to check the gravity and see where its at.  I way overshot.
Would be fun. Lately I'm lucky if I can find time to change my mind...

45
I hadn't paid close enough attention to this:

•WLP-051=Wyeat 1056= BRY-97 = Ballantine’s Ale strain/ Anchor’s Ale strain, which is now found to be a lager strain.

•WLP-001 = BRY-96 = Ballantine’s Beer Strain = Chico Ale yeast. Still classified as Ale as far as I know.

So Ballantine was making its ale with pastorianus and its lager ("beer" in the old parlance with cerevisiae?  (A quick look at their history suggests the products were segregated between the two breweries in Newark, unless I'm missing something.)  It was backwards from the start?
Question EVERYTHING!

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