Show Posts

This section allows you to view all posts made by this member. Note that you can only see posts made in areas you currently have access to.

Messages - klickitat jim

Pages: 1 2 [3] 4 5 ... 369
Yeast and Fermentation / Re: New starter procedure trial
« on: October 07, 2015, 01:27:20 PM »
Mark, using o2 reduces the need for the extra space, right. My 1200ml in a 2L flask, oxygenated and lazy shook, sure seem to be doing the trick. Yesterday they were prepared at 0800 and pitched at 1600. 8 hrs and they had visible krausen, yeast accumulating in the bottom, and were volcanic when I swirled them to pitch. I checked the fermentors at 0800 this morning and they had two inches of krausen and were bubbling every couple seconds.  (30L Speidels with 6 gallons of beer /3 gallons of head space) thats pretty darn good in my opinion.

Kegging and Bottling / Re: Regulator Question
« on: October 07, 2015, 01:19:03 PM »
Pull the o2 line off the regulator and look. It it wet or gummy? Run a qtip in the fitting and see if its clean and dry. If so, you're fine.

The Pub / Re: German immigrants
« on: October 07, 2015, 12:32:11 PM »
Or Lothar the Barbarian

Kegging and Bottling / Re: Regulator Question
« on: October 07, 2015, 12:31:13 PM »
The co2 in tube has to be below the beer to do that, otherwise just gas backwashes. Hence one more reason not to overfill kegs.

General Homebrew Discussion / The Importance Of Being Same
« on: October 07, 2015, 12:26:59 PM »
Probably since the beginning of brewing there has been discision regarding differences. At least I've noticed it since I started way back in 2012. For the sake of discussion,  spurred by something I read on the forum today, I thought it might be interesting to air out and debate ways of determining differences and how important it is or isn't.

Let's pick on Denny for a minute. He is a big proponent for the blind triangle test. Two of one, one of another, pick which one is different. If enough testers with decent palates can pick the odd ball, then there is a difference. If they cant pick it, there's not a difference. Thats how I understand it anyway.

But then recently Denny posted results of his Noti Brown brewed using Mark's starter method. He didn't use the triangle, nor did he use any other tasters other than hisself. He said that it was his best Noti Brown ever. Judged from memory only.

Also recently, there was some debate over possible differences in an experiment Marshall did with old hops. He caught a little scrutiny flak for having two different worts. Same grain bill, water, etc... they were just two seperate batches. Seems to me those two worts were probably different, but only minimally,  and only in theory since they weren't charted on a GC/MS. So its possible they actually were the same, though a long shot.

When does difference matter so much that it requires charting on a GC/MS?
When does it matter enough to do a blind triangle with BJCP GMs? Masters? Nationals? Certified? Pro brewers? Novices?
When does difference matter enough that brewer's/taster's memory is good enough?

I have some thoughts, but I'll leave it to you guys for now.

The Pub / Re: German immigrants
« on: October 07, 2015, 11:57:29 AM »
Coming back to the topic, I have no idea from where in Germany my ancestors originate.

They wound up in Northern Wisconsin, though.

And, if I had a duchy I'd pass it on the left hand side.

The Pub / Re: German immigrants
« on: October 07, 2015, 10:52:40 AM »
All of my life my family talked about being Germans on my dad's side (Leininger), French on my mom's side (Volentine). Then a couple years ago I did some digging and found out my Great Great Granfather came here from the ancesotial home of Menchhoffen... France. But its only been in France since the 1600s, except for a short time in the 40s. My understanding is that the common language is German and has been for all that time.

Anyway, I wonder too. The area that my GGGrandfather settled, he called German Town, Ohio. I think the town is called something else now. But clearly he must have identified as German, even though his home was in France.

It seems like brewers tend to refer to German beer styles by region though, and that the term German refers to all of those. So it stands to reason that if someone claims to brew German beer, they probably mean they brew more than one of those regional styles. Kind of like saying you brew British beers, might imply you brew English, Irish and Scottish

General Homebrew Discussion / Re: Brewing with the boys
« on: October 07, 2015, 09:27:17 AM »
you guys in archery season yet? i'd have got my bow out!
I think archery is winding down. Modern start on the 17th I think, but im working opening weekend. If they are still around the following monday I might have to harvest one. With the price of red meat so crazy these days, it would be nice to have in the freezer.

General Homebrew Discussion / Re: Swap-toberfest '15
« on: October 07, 2015, 09:23:10 AM »
PM sent with tracking number. Enjoy unpacking it! Bwahahah

Jim, you evil, evil man. ;D I've seen some wicked packing jobs before when unpacking for comps, but this one takes the cake! I had to use a exacto blade to get it all unpacked. Pics for everyone's enjoyment:

I tried to pull on the little white bag tuft, it just resulted in packing peanuts everywhere. I ended up having to cut open the bag while it stayed in the peanuts:

And then they were sealed in a Food Saver bag, 2 bottles per pouch:

Lololol - this one had bonus packing peanuts in it  ;D I was giggling the whole time I opened these:

And finally, inside the Food Saver bags was bubble wrap:


I had probably way to much fun opening this package. I'm quite looking forward to these beers. Myles is eye-ballin' the Espresso Stout already.  8)
I just couldn't resist.  Glad you had fun

Yeast and Fermentation / Re: New starter procedure trial
« on: October 06, 2015, 07:17:20 PM »
The difference between what I did and what thousands of over brewers have done is that I noticed the improvement and went about attempting to repeat and quantify it.

Plus strong advocacy for taking the pragmatic approach to building starters.

My wife will be glad if I ditch the stir plates.  They're noisy little buggers.
Caveat, I own two nice Hanna stirplates

I wonder if some of the reluctance might come from not wanting to throw away stirplates that someone told us we can't make beer without?

General Homebrew Discussion / Re: Swap-toberfest '15
« on: October 06, 2015, 05:04:51 PM »
Suggestion folks

Pretend they are your beers. let them sit in the fridge a few days. Let them settle. No one is in a hurry, or well, shouldn't be

Yeast and Fermentation / Re: New starter procedure trial
« on: October 06, 2015, 04:59:02 PM »

Made 1200ml starters (2) for 1.060 pale and stout. Made starters at 0800, oxygenated with a little shaking. Done brewing at 1600 so I checked on my starters. They both were covered in foam and had yeast setting in the bottom. So I swirled and pitched. They were volcanic and smelled like heaven. I anticipate these beers will go just fine

General Homebrew Discussion / Brewing with the boys
« on: October 06, 2015, 08:20:09 AM »
Ten legal bucks next to the brewery this morning

Yeast and Fermentation / Re: New starter procedure trial
« on: October 05, 2015, 05:55:54 PM »
I sure have, not. Not yet. Working on it. Thats the fun of it.

Back to the main theme. Denny, I dig that update. Glad it turned out great. You know you are really in the grease now with the stirplate folk. Good luck with that lol

Beer Recipes / Re: Irish Dry Stout - Final recipe?
« on: October 05, 2015, 05:27:46 PM »
Testing the pH of Guinness is a good idea.
Almost did it today but all they had a the wiggly piggly was guinness export... thats probably not the same

Pages: 1 2 [3] 4 5 ... 369