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Messages - klickitat jim

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There's a bunch of good funky farm out there. I'm enjoying my peche brett right now. Pretty darn good if I say so my own self.

Homebrew Competitions / Re: How best to describe 22C?
« on: February 25, 2015, 08:39:25 PM »
You answered your own question. I wouldn't game it. Have confidence and go for it.

General Homebrew Discussion / Re: BJCP Tasting Exam....I Passed!
« on: February 25, 2015, 06:59:49 PM »
I got my Recognized pin today. Wore it around for a while but no one recognized it. I'm 1.5 points from certified, maybe I'll be famous then [emoji1]

I plan to stay certified until I have the points for national. At that point if I know for certain I could score high 80s and I have time to do what nationals do, I'll retest.

The Bug Corner!

Equipment and Software / Re: Speidel staining
« on: February 25, 2015, 06:52:33 PM »
My oxyclean comes at max concentration in a plastic bucket, so I'm hoping its safe. And I use oxyclean every time I clean them, hot soaked till they look clean, then drain and soft scrub with a microfiber dish cloth. Never stains, no odors.

The Pub / Re: Nerd Alert! Star Wars Action Figures
« on: February 25, 2015, 06:47:52 PM »
Wait a second!

"IG-88 droid sells for £4,200 and Han Solo figure £2,000"

Are you telling me that they thought Han Solo was worth less than half as much as an IG-88 Droid? that's just silly
I saw that and immediately thought, these are not the droids you're looking for. [emoji15]

Commercial Beer Reviews / Re: Me being a beer snob
« on: February 24, 2015, 05:46:26 AM »
Mmm, nope, I think you're missing the point.

Commercial Beer Reviews / Brasserie St James
« on: February 23, 2015, 07:20:12 PM »
I brought home a random box of beers from the 2015 Best of Craft. Tonight we cracked open a magnum of Brasserie St James 1904. A 100% Brett barrel aged pale sour. I'm impressed. Its super bretty and moderately sour. Complexly flavored. Very fluffy and finshes bine dry. Its a sneaky 7+% and doesnt seem it at all. If I could find it I buy a case. Very nice!

General Homebrew Discussion / Re: Light American Lager guidelines
« on: February 23, 2015, 05:47:35 PM »
You do realize it's at Bellevue Brewing, not Pyramid, right?
Yes. Silver Cloud in Redmond and Crab Pot in Bellevue...

General Homebrew Discussion / Re: Berliner Weisse Survey
« on: February 23, 2015, 05:45:52 PM »

Equipment and Software / Re: Running 2 burners
« on: February 23, 2015, 06:56:07 AM »
Yes if its a bigger tank. A 5 would probably freeze up

Kegging and Bottling / Re: bottling from primary fermentation vessel
« on: February 23, 2015, 06:51:02 AM »
I am pretty sure that the least PITA way to mix priming sugar without stiring up the yeast it to put the sugar in a bottling bucket and rack the beer off of the yeast into the bottling bucket.

Questions about the forum? / Re: Ask The Experts
« on: February 22, 2015, 06:55:51 PM »
You can personal message him. (I hope I spelled that right)

Or you can just start a thread like you did, and ask the whole forum. We prefer that, unless its a personal question
Ask the experts is normally for when a noted expert fields a bunch of questions in a week, then posts them all at once.

By the way, aren't we about due for an Ask the Expert? Maybe one on sours?

Ingredients / Re: Pale Ales and color
« on: February 22, 2015, 06:52:11 PM »
I think water building can be over done. I've found that it's easy to end up with a salty soapy beer by overdoing the additions. I probably over simplify too much, but this is my method. After spring runoff when my well goes back to normal, I use almost no additions.  i have trypical NW water. Maybe a dash of gypsum in a hoppy beer or a dash of CaCl in a malty beer.

This time of year I use distilled (no RO readily available). Hoppy beers get 6-8 grams gypsum, malty beers get 6-8 of CaCl. Balanced beers get a combo. Light colored get 1ml of lactic in the mash and sparge. Medium color get 1ml in the sparge. Darks get no acid. Its not scientific, but it works for me without off flavors. The one time it didn't work was in an attempt at a 3.5 abv brown beer, which turned out too acidic and I had to fix it with a touch of soda. I dont know what happened there other than I might have used lactic when I didnt need to.

Anyway, I suggest going easy on additions.

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