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Messages - klickitat jim

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31
General Homebrew Discussion / Re: 2016 Spring Swap - Official Thread
« on: June 10, 2016, 04:33:57 AM »
I think thats a first.

32
Going Pro / Re: Starting wage for Cellar position?
« on: June 09, 2016, 03:40:11 PM »
I'm gonna refrain from any political comments but I get a kick out of watching the tangents some of these threads take. Of course since I'm a serial 'derailer', I'm part of the problem.   :)
Well, if you're not part of the problem, you're not part of the forum.

33
Going Pro / Re: Starting wage for Cellar position?
« on: June 09, 2016, 02:21:11 PM »
Hopefully, my comments on working more and harder are not considered politics.
Woah, calm down Commie
I will try

34
Going Pro / Re: Starting wage for Cellar position?
« on: June 09, 2016, 02:20:14 PM »
Hopefully, my comments on working more and harder are not considered politics.
Woah, calm down Commie
I will try

35
Going Pro / Re: Starting wage for Cellar position?
« on: June 09, 2016, 02:06:21 PM »
Hopefully, my comments on working more and harder are not considered politics.

36
Going Pro / Re: Starting wage for Cellar position?
« on: June 09, 2016, 10:39:00 AM »
I think the best way to increase your income is to increase the value and or the amount of your labor. When you increase cost without increasing value it's just inflation

37
General Homebrew Discussion / Re: 2016 Spring Swap - Official Thread
« on: June 09, 2016, 10:08:24 AM »
Close enough for me.

38
General Homebrew Discussion / Re: 2016 Spring Swap - Official Thread
« on: June 09, 2016, 06:39:16 AM »
Cool, glad you enjoyed it.

Great glass too, perfect in fact

39
General Homebrew Discussion / Re: Rut, but ok with it
« on: June 08, 2016, 01:39:55 PM »
Maybe plateau is the proper word, so long as it doesn't imply summit. And it's not a boredom thing, I still look forward to brewing. I'm actually brewing right now. Its more of a plateau/rut as far as trying to learn new stuff, explore new styles, bla bla bla.

The brew day is fun and relaxing, the beer is good, I just don't care anymore about science and proving things.

It has to be quite satisfying to be able to brew a beer and know how its going to turn out. Im still not even close to that status. But if you still enjoy the brew day and obviously the fruits of your labor than it's all good!
Jim please pm me your address- i lost it when you sen tme the hops and I would like to send you something this fall.
Thanks again!
Address sent.

As to knowing... on my APA, IPA, Stout, and few different German beers, I've got a very repeatable baseline going. Close enough that they seem identical from memory, which is close enough for me. I now scratch my variety itch by switching up hops or some other ingredient. I'm perfectly content with my lager strain for every lager I make. Actually I've figured out that I like 1056 for all of my ales. I gave up lately on English ales, but I imagine I'll come back to that. I have a saisons that I like, and one is enough for me. I don't go through a lot of Belgian beer. So, all in all, I agree. It is nice to have a few that you can crank out and count on.

40
General Homebrew Discussion / Re: Rut, but ok with it
« on: June 08, 2016, 11:24:14 AM »
Maybe plateau is the proper word, so long as it doesn't imply summit. And it's not a boredom thing, I still look forward to brewing. I'm actually brewing right now. Its more of a plateau/rut as far as trying to learn new stuff, explore new styles, bla bla bla.

The brew day is fun and relaxing, the beer is good, I just don't care anymore about science and proving things.

41
Yeast and Fermentation / Re: Stuck Fermenation?
« on: June 08, 2016, 09:54:28 AM »
I missed the refractometer part...

Had it been hydrometer and accurate, I would suspect extract and crystal

42
I'm getting to the point where I think, on Homebrew scale, that proper sanitation (uninfected wort) - well oxygenated wort - and proper temp control are much more important than cell count or starter method. Obviously assuming your yeast isn't dead...

43
Yeast and Fermentation / Re: Stuck Fermenation?
« on: June 08, 2016, 09:35:31 AM »
What did you do with the 2 Row?

What I'm seeing is a bunch of unfermentable sugars.

44
Yeast and Fermentation / Re: Stuck Fermenation?
« on: June 08, 2016, 09:11:47 AM »
We need amounts, or percentages of your fermentables. It could tell us a lot

45
Bittering about 50 IBUs Tinseth at 60 with Chinook, then 100g each of Amarillo and Equinox at 170/15. I was going to go 30 min with the whirlpool but I got to thinking about that green pepper think and thought maybe I'd minimize that with a shorter time and just use more of it


Sounds good. FWIW Jim, I've used it several times and never noticed the 'green pepper', with a long whirlpool (or anybody I know). I bet one guy out of all of HBC's hop trials said that, and now it's all over the net.
Good to know. I think I'll go 30min at 170 with the 100g each of Amarillo and Equinox.

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