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Messages - klickitat jim

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316
About done mashing a Mandarina/Amarillo/Eldorado IPA, next is rebrew NHC Stout

317
Homebrew Competitions / Re: NHC Scoring and Awards
« on: March 26, 2016, 01:32:12 PM »
I imagine they will simply rearrange the specialty category next year and break out some of the more popular sub cats to their own cat. I give them benefit of the doubt this year because the new release of BJCP Cat 28. I don't think they had concrete evidence to base a decision on in that regard. If they did American Wild as its own cat, and only got 5 entries per region, we'd be talking about that instead.

318
Ingredients / Re: Sorachi Ace & Lemon Zest
« on: March 26, 2016, 01:21:57 PM »
I love Sorachi Ace hops, although I'll warn you that most people do not.  I think adding lemon zest is a fantastic idea.  However I would save it in some vodka and then just add the flavored vodka on bottling/kegging day several weeks away.  It should keep okay in vodka in your refrigerator for that long.

Cheers and enjoy.
Coming up soon in the rotation is a blonde standard strength saison with sorachi ace and kafir lime leaves.

319
The Pub / Re: Muddy muddy muddy dull dull dull
« on: March 26, 2016, 01:17:39 PM »
all I could do was mumble "muddy, muddy, muddy dull dull dull" and "maybe you need to look at your water". Still a long way to go...

There is so much bad beer out there and so much of it is due to water.

Water is not really the last thing a brewer should work on.  In some cases, it is probably one of the first. Too bad some brewers keep thinking that its the last thing to concern themselves with.

It depends on your water, though.  I won ribbons for years before I did anything more than add some gypsum to hoppy beers.  That includes everything from dark beers to pilsners.  Now, admittedly I think my beers are better for treating the water, but my point is that you can make award winning beers without water treatment of you have reasonably good water.
I fully agree that with chlorine free PNW ground water and light SO4 additions, that in the 90s you could win ribbons.


320
General Homebrew Discussion / Re: You Might Be A Homebrewer If....
« on: March 26, 2016, 02:44:23 AM »
.... Yakima Valley Hops hijacks this thread and uses your alarm clock schedule as the front of their Facebook post linking to this thread...


Priceless!

321
Commercial Beer Reviews / Re: Guinness Nitro IPA
« on: March 25, 2016, 10:22:00 PM »
Well I bought a 6 pack. If you live for thick creamy lacing, this is your beer. Especially if you like your IPA watery and one dimensional.

If you follow it with a Leffe Blond, it really makes the Leffe shine!

322
Homebrew Competitions / Re: 2016 NHC
« on: March 25, 2016, 04:38:08 PM »
I'm stoked!

323
Homebrew Competitions / Re: 2016 NHC
« on: March 25, 2016, 03:01:50 PM »
Congrats to all who advanced
Just saw the results! Yee haw! Thats a huge milestone for me!
Thanks to a lot of you guys for all the help. Especially Jon, Hoosierbrew, who specifically helped with this beer


Awesome, Jim! Was that the American Stout?
Yup! Its a bit surreal still lol
Congrats to all who advanced
Just saw the results! Yee haw! Thats a huge milestone for me!
Thanks to a lot of you guys for all the help. Especially Jon, Hoosierbrew, who specifically helped with this beer


Awesome, Jim! Was that the American Stout?
Yup! Its a bit surreal still lol

324
Homebrew Competitions / Re: 2016 NHC
« on: March 25, 2016, 01:30:43 PM »
Congrats to all who advanced
Just saw the results! Yee haw! Thats a huge milestone for me!
Thanks to a lot of you guys for all the help. Especially Jon, Hoosierbrew, who specifically helped with this beer

325
The Pub / Re: Yellowhammer to go!
« on: March 24, 2016, 02:12:41 PM »
Awesome! Welcome to the 20th century Alabama!

326
General Homebrew Discussion / Re: Beer comp "fine print"
« on: March 23, 2016, 09:00:36 PM »
I have found that all really good Brewers will give up all of the secrets about their beer.  They don't worry about someone stealing their secrets.  Some Brewers will even give water adjustments based on RO.
Homebrewers at least. Occasionally someone claims a special secret, but usually they don't have a sample of the amazing secret beer with them... so, who knows right?

327
Homebrew Competitions / Re: 2016 NHC
« on: March 23, 2016, 03:04:05 PM »

Saturday morning I was lead at IPA (english, IIPA, specialty) and sat at min-BOS with Steve Antoch. We picked a CDA as 1st

Fantastic experience! Thanks to everyone who put this together and who got me into judging!

Thanks for judging!

I was already super anxious for the results to come back, and even knowing it's unlikely that it's my CDA that got picked, this just amps up the nerves another notch!
Oh how cool would that be?! My hedonistic summary of that CDA is that it immediately reminds me of Saquatch habitat.  Very interesting and pleasant cedar-earthy thing going on, and the roast kind of reminds me of his camp fire, lol. It was a fun and tastey beer. If its yours, congrats!

328
What you can do is just ignore the numbers. At the judging table I use a pencil, and my senses. Including common sense. I dont write things like "looks like 3 SRM" or "tastes like 37 IBUs". The guideline numbers don't bother me. But they can be a hindrance.  Getting hung up on the numbers can be like never taking the training wheels off.

329
It would be interesting to see the results. But for me the best way is to learn through experience what my bitterness estimating method tends to produce in the glass as perceived by me. I know thats not going to sit well with detail oriented engineer types, but I just don't taste a beer and think 'hmmm, 27 IBUs'. Honesty,  27 calculated IBUs in one grain bill/yeast combo might be perceived differently in another grain bill/yeast combo. And same IBUs but different types of hops may be perceived differently.

I kind of blame too much focus on numbers on how the style guides are set up. We're numbers people and I think we focus too much on that. Look at APA for example. Does anyone perceive OG? No. It might help design a recipe but in describing a beer, it doesn't help as much as an ABV number. But even with ABV, so the upper limit is 6.2%. What if its 6.4% but tastes like 5.9%? I would prefer a color description over SRM.  And IBU should be described as well rather than a number. We all know that the number means nothing. The vast majority of IBU numbers are "calculated" but dont say by which method. Lots of brewers just use an AA number from a drop down box rather than the package. How many actually calculate their actual current AA but looking up the drop off rate and figuring out the current AA by time and storage temp? Probably almost 0% of us.

Its all good, I just dont think its all that important in reality

330
Equipment and Software / Re: Water Filter Question
« on: March 22, 2016, 04:40:22 PM »
I feed my brewery from a frostfree stand pipe using an RV hose. Unless you spend a ton they are about worthless. I'm replacing mine soon with reinforced vinyl tubing. Much more durable

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