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Messages - klickitat jim

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31
General Homebrew Discussion / Re: Pics of recent brews?
« on: February 13, 2017, 06:20:18 PM »
Puzzling. I brewed 2 the same way and same day. Both got roselare. One got tart cherry concentrate and the other got pomegranate concentrate. Zero preservative good stuff from the same company. Cherry finished at 1.010 and pomegranate at 1.000

32
General Homebrew Discussion / Re: Pics of recent brews?
« on: February 13, 2017, 05:40:54 PM »
This is the first sour I've brewed that did this. 100% Pils, Wyeast Roselare, and tart cherry concentrate. Finished at 1.010 with my FG samples 2 months apart. 1.010 still freaks me out so I kegged it. Gentle acidity, cherry flavor balanced with Brett and Belgian fermentation character. Otherwise pretty clean. I'm digging it

33
Equipment and Software / Re: IBU Experimental Brewing Podcast
« on: February 13, 2017, 02:01:11 PM »
For home brewers, maybe even commercial, I think we'd be better served to use which ever calculation we choose  (sticking with one) and then when someone who is sampling the beer wants to know "how many IBUs" don't use numbers, just say low or medium low, or high, or very high, or whatever term best describes it. Or take the time to explain what is behind those pesky IBU numbers... good conversation piece.

On the other hand, telling them "47 IBUs" and hearing them say "hmmm, tastes more like 45 to me" tells you a lot about them lol

Oakshire had Dana (the lab person we used) come in and take reading every 10 minutes throughout their boil.  That way they were able to develop a custom utilization curve so they know exactly how many IBU they're getting.  I imagine other breweries do the same.
That would be the best way. But how do you deal with the problem that most breweries don't do that? So customers are used to the beer they drink that randomly claims X IBUs, and that beer seems different than the true numbers on the new beer. And round and round we go

You don't taste mill gaps.... I don't taste IBU calculators

34
The Pub / Re: My new 32 oz. growler
« on: February 12, 2017, 08:45:40 PM »
For tourists or traveling though, crowler makes a lot of sense. But regulars just down the road... growlers all the way

35
The Pub / Re: My new 32 oz. growler
« on: February 12, 2017, 07:18:22 PM »
Derail here but, it's crazy how many people are doing these crowlers nowadays. I've never seen one in my area, but heard of them. Then at Best of Craft last month, I saw that probably 20% of the entries were in crowlers. (No, I didn't see them till after the judging was over) Brought a few leftovers home with me.

I can see the pros and cons of it. If I were at a brewery and sampled the lineup, I think a few crowlers of my favorites would be far ideal to big growlers. Crowlers have to last longer, but once you open it you are committed.

36
General Homebrew Discussion / Re: 2017 NHC Competition Chat
« on: February 12, 2017, 06:31:17 PM »
I'm still waiting for an email letting me know if I got in.  The email says by the 15th.




Sent from my iPhone using Tapatalk
Spam folder?

37
Equipment and Software / Re: IBU Experimental Brewing Podcast
« on: February 12, 2017, 06:26:50 PM »
For home brewers, maybe even commercial, I think we'd be better served to use which ever calculation we choose  (sticking with one) and then when someone who is sampling the beer wants to know "how many IBUs" don't use numbers, just say low or medium low, or high, or very high, or whatever term best describes it. Or take the time to explain what is behind those pesky IBU numbers... good conversation piece.

On the other hand, telling them "47 IBUs" and hearing them say "hmmm, tastes more like 45 to me" tells you a lot about them lol

38
Equipment and Software / Re: IBU Experimental Brewing Podcast
« on: February 12, 2017, 11:56:41 AM »
It's seems to me that this IBU thing is almost an act of futility if we try to absolutely nail it down. The ingredient is biological and inconsistent by nature. So even if we found a pristine formula that worked every time, it's still only working on the AA numbers that apply to the plug pulled for the lab, not necessarily for the ounce we have in our hands. Not to mention a big question mark on exactly how that ounce was handled. Striving for an absolute in this part of brewing, especially at our level... futile!

Then, if you send every brew to the lab for spectography, your getting a numeric value, but how are you perceiving that bitterness?

I say pick a method of estimating and stick with it then adjust in the future to taste.

Edit: sorry, I just watched 5 minutes of news and it put me in a mood. Not your fault.

Agreed, with one minor exception.  When we sent the hops out for testing prior to sending them to the IGORs, they were really close to what they were listed as.  Not exact, but close.
So, we know those hops were close to advertised. We still don't know about all hops. Point being, seeking IBU absolute accuracy is kind of a fools errand. Close enough is close enough.

39
Extract/Partial Mash Brewing / Re: Extract lager
« on: February 12, 2017, 06:24:31 AM »
Some times you just have to let things go

40
The Pub / Re: My new 32 oz. growler
« on: February 11, 2017, 07:14:25 PM »
My wish right now is for it to be 75° out, and to have that growler filled with his kaffir lime beer

41
Equipment and Software / Re: IBU Experimental Brewing Podcast
« on: February 11, 2017, 06:45:37 PM »
It's seems to me that this IBU thing is almost an act of futility if we try to absolutely nail it down. The ingredient is biological and inconsistent by nature. So even if we found a pristine formula that worked every time, it's still only working on the AA numbers that apply to the plug pulled for the lab, not necessarily for the ounce we have in our hands. Not to mention a big question mark on exactly how that ounce was handled. Striving for an absolute in this part of brewing, especially at our level... futile!

Then, if you send every brew to the lab for spectography, your getting a numeric value, but how are you perceiving that bitterness?

I say pick a method of estimating and stick with it then adjust in the future to taste.

Edit: sorry, I just watched 5 minutes of news and it put me in a mood. Not your fault.

42
All Grain Brewing / Re: Reinheitsgabot and 'Real Ale'
« on: February 11, 2017, 09:59:08 AM »
In my Brew Years Resolution post, I resolved myself to more simple grain bills this year. .
Sent from my iPad using Tapatalk

I agree: http://byo.com/stories/issue/item/3133-simple-brewing-last-call

My rule is no rules.  Sometimes my grist bill is very simple...other times it's not.  There is no one size fits all solution.  Do what you want to do, but know why you're doing it.
One rule to rule them all

43
General Homebrew Discussion / Re: 2017 NHC Competition Chat
« on: February 11, 2017, 09:37:52 AM »
Jim, are you judging in Seattle?  I'm planning on it.
I wish. As it stands I can't get the time off.

44
All Grain Brewing / Re: Reinheitsgabot and 'Real Ale'
« on: February 11, 2017, 06:33:25 AM »
Back to the OP and original topic...

I myself have puristic tendencies.  I believe many homebrewers, myself included, have had a tendency to meddle too much, without very well determining whether our additional efforts are really adding anything positive to the bottom line, which, of course, is beer flavor and quality.

Also take into consideration that many brewers make fantastic beer the easy way and don't fart around.  They just come up with a reasonable recipe, brew it, and enjoy it.

So I am with you.  I'm interested in getting back to basics, and not sweating details too much.  Crush well, mash well, mash in the right pH range, clean fermenters well, ferment well with healthy yeast.  That....... that is about it.

Cheers all.

I am starting to wonder if I am the only homebrewer left who brews this way.
Just filter my tap water for chlorine and brew.
I don't know if my beer is considered "fantastic" but they mostly turn out well.
I occasionly consider getting my water tested but never have.
Mash pH is something I do think about but without spending money on meter I can't really do anything about it.
The brewer at a local brewery is adament that "if your water tastes good to drink don't mess with it"
I think the little group of us on this forum would be shocked if we knew how many people do just what you do. Some probably are lucky and have great water, others so so, and some probably don't know why their beer sucks. Sounds like you are doing just fine.

45
All Grain Brewing / Re: How long does it take you to brew a beer?
« on: February 10, 2017, 11:04:11 PM »
I usually mill grain, weight hops, measure minerals and acid the night before. With that done, two 6 gallon batches usually takes me about 6 hours. Clean as I go.

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