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Messages - klickitat jim

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31
Equipment and Software / Re: Insulating a mash tun
« on: May 17, 2016, 05:42:42 PM »
That being the case I think I would just buy gas. I think a miracle material would set you back more than a few gallons of propane

32
Lmao, those arrows are tricky.
Almost HAS to be on purpose, huh?

33
Awesome!

34
Jim,

According to UPS, the second package has made it as far as the last one.

Let's hope it goes a little further.

JOE
Ya, no kidding.


Ooo,  it's on the truck to your house now, woo hoo

At least we know there's not some guy in McCook looking for your packages and taking them home to drink them.

I'm on a no-drinking kick for the time being (we'll see how long that lasts) but I'm looking forward to trying your beers.
Cool

35
Equipment and Software / Re: Insulating a mash tun
« on: May 17, 2016, 08:03:28 AM »
I made a slip on coozie out of an old foam yoga mat. Its rare that my temp drops enough that I need to hit the fire, but if I do I just remove the insulator and flame on. Mine isn't rims, its direct fire.

36
General Homebrew Discussion / Re: Beer dumb phase
« on: May 17, 2016, 07:35:50 AM »
I think 2-3 weeks in the keg is just normal conditioning time. Gravity is pulling out unwanted particles and yeast. Chemical reactions are dealing with some off flavors.

My beers are generally good after a week in the keg, but peak after 1-2 more weeks. Usually the changes  in this timeframe are subtle but for the better.


+1.  A couple weeks of cold conditioning improves my beers quite a bit. Even when they look fairly clear going into the keg, some yeast and other sediment always drop out.
Agreed. Usually I keg and put it in a controlled chest in the shop to carbonate. Even if it sits there a month, the action of moving it to the kegerator in the house kicks up some dust and its usually not at its best for a couple more days.

But... if you are going to share it, show it off, enter it... this is not a problem because you just enjoy it as is until it hits that peak, then bottle what you need. I see it as a benefit of kegging, where you are more "locked in" with bottle conditioning

37
Jim,

According to UPS, the second package has made it as far as the last one.

Let's hope it goes a little further.

JOE
Ya, no kidding.


Ooo,  it's on the truck to your house now, woo hoo

38
So, I am attempting to use photobucket for pictures and have in the past been able to paste the location between the img's of the photo mona lisa icon, but not so anymore.  What is everyone else using?
Tapatalk smartphone app.  Took me a bit to get used to the app, but once you do it is by far the easiest.  No more uploading your pics to a separate server then copying the address and pasting it to a thread. 
Simply touch the image icon in the app and select the picture on your phone.  Done.
Yup

39
All Grain Brewing / Re: Bittering with chinook question
« on: May 14, 2016, 09:04:09 AM »
I used to bitter APA and IPA with Magnum but Denny talked me into Chinook. I do same IBUs away before. To me its a sharper, brighter, bitterness and supports the other flavor/aroma hops better when using American late hops.

40
Hey Jim! Been trying to get ahold of you. I'm having trouble shipping out to you. Check your pm's and get back to me.
Sent you a PM

41
These papers and products talk specifically about shelf stability 6-12 months out and other stability issues like haze reduction.  It's a big jump to say that these will do anything other than accelerate the traditional lagering process.

Exactly. It's hard to believe that brewtan could cause a significant improvement in itness that professional brewers have failed to notice. It sounds a bit like snake oil to me. A triangle test should shine a bit more light on things.

Unfortunately, we don't really know what "itness" is, so it may be hard to decide if a beer has "it".
I smell a podcast topic. It! Myth, Magic, or Bulls It?

I'll do it if you'll come on the show to lend your thoughts!
Lol! I'll think it over.

42
These papers and products talk specifically about shelf stability 6-12 months out and other stability issues like haze reduction.  It's a big jump to say that these will do anything other than accelerate the traditional lagering process.

Exactly. It's hard to believe that brewtan could cause a significant improvement in itness that professional brewers have failed to notice. It sounds a bit like snake oil to me. A triangle test should shine a bit more light on things.

Unfortunately, we don't really know what "itness" is, so it may be hard to decide if a beer has "it".
I smell a podcast topic. It! Myth, Magic, or Bulls It?

43
Yup, its getting nice out. Time to start brewing beers that can or need to sit in primarily a little longer. Saisons, sour beers... But first I'm doing a couple more lagers and a couple more IPAs

44
Joe, its looking like shipping tomorrow. My old school APA (bronze in Ben, Or.) The Challenge Stout. My NHC Stout. A Mandarina Bavaria Pale. Then a couple locals.

45
Yeast and Fermentation / Re: Fast Pitch
« on: May 10, 2016, 06:46:29 AM »
My starter for my last batch was 1L of the wort the yeast was going into. I pitched the yeast into that shaken not stirred starter at about 75F. I pitched the whole shebang at high krausen into the bigger batch which had been in the fermentation chamber cooling to pitch temp. That batch (American Wheat) seems to have suffered no ill effects, but, I want to try this a few more times.

Am I crazy?
Nope

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