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Messages - klickitat jim

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316
Equipment and Software / Re: BS decoction setting
« on: April 14, 2015, 06:28:09 AM »
I'm not sure it really does add that much color...have you honestly noticed a color difference between a non-decocted and decocted beer? Kai did a couple decoction videos showing color differences. What I took from it is that it doesn't add much, if any, color.
I wouldn't believe for a second that a beer like Ayinger Altbarisch dunkel is 100% Munich II. There has to be some caramunich/debittered black malt in there for color.
There's nothing stopping them from roasting a portion of that munich before it goes in the mash. And can still say its 100%

317
General Homebrew Discussion / Re: Brewing during the drought
« on: April 13, 2015, 11:15:41 PM »
I have yet to hear anyone coherently explain "lawns"...
Its a 60s thing, like upholstery on the floor.

318
Beer Recipes / Re: new Pale Ale
« on: April 13, 2015, 08:51:44 PM »
I hear ya, but sometimes you're surprized. I'm learning that complex recipe doesnt always come out complex in the glass.

319
General Homebrew Discussion / Re: NHC 2015 First Round Results
« on: April 13, 2015, 08:49:28 PM »
New personal low score of 15.5...on a beer that medalled last year. LOL
currently drinking a liter of it since I don't have to save it for finals.

I have a Helles that I will gladly drink this summer. Too hop forward for style, and more like a Pilsner according to the judges. I used 4 oz of Hallertau in 11 gallons, hops are about 3.4 AA, 2oz FWH, 1 oz at 30, 1 oz at 10. Came to 16.6 IBU calcultated, malt leads the show, some hop flavor and aroma, and a neutral finish. They should taste my Pilsner, now that is hop forward!
Mine would win then. I just walk by the pot with a pellet in my pocket.

320
Beer Recipes / Re: new Pale Ale
« on: April 13, 2015, 04:35:12 PM »
Can you make two for side by side? Because I had great luck with 100% best malz red x at about 1.055. Very red and very tasty

321
Homebrew Competitions / Re: NHC entry counts
« on: April 13, 2015, 04:24:38 PM »
It would be interesting to send just one category of entries from one judging center when done to another and see if the same 3 placed.
My bet would be that a different set of judges would rarely pick the same trifecta. Though a win place show bet would have  tighter odds. I imagine that a lengthy debate is fairly common over gold and silver. So in many cases it could easily go either way, and in some cases even three way ties.

322
Homebrew Competitions / Re: NHC entry counts
« on: April 13, 2015, 04:19:59 PM »
You have to look at it as if the final round is a best of show of all the winners from the first rounds.
Or a tournament.  Technically, the winner of a 64 team single-elimination tournament only beat 6 other teams, but people seem to go mad for that sort of thing anyway.  You effectively get credit for the teams that those teams beat too.
I like the analogy but that teams have good days bad days, and in contact sports at least,  there can be key individual matchups that result in big play upsets. Beer is pretty much mano a mano between two relatively stable opponents. For example, a 30 can advance with gold but then face a slew of 45s... In that vein, its like a touney between different leagues.

323
All Grain Brewing / Re: Saison attempt
« on: April 13, 2015, 02:36:50 PM »
Go with some raw wheat if you can get it. you could even toast it a bit. then cook  it the night before or overnight in the slow cooker. then get it to mash temp and add it right in. if you cook it long enough it will gelantenize all the starch which doesn't happen well at 148 in the mash without grinding the wheat to flour.

Saison is one style where I feel you can get a bit more complex with it. I like a flaked or malted or raw non-barley grain, sometimes two, and some flavorfull sugar. If I'm brewing it fairly big (>1.070 say) and I dind't have really characterful sugar available I might add some table sugar but I would more likely try to get some sugar within a few days of pitching yeast and then add it to the fermenter. This is a good way to use honey in saison as well, add it after fermentation has slowed to help preserve a bit of honey flavor/aroma.
Thanks Jonathan! The crock pot method is a great idea.

324
All Grain Brewing / Re: Saison attempt
« on: April 13, 2015, 02:18:42 PM »
I also got bored and decided to write this up:

A Guide to Saison and Saison Yeasts
Thanks Drew! Wow this thread turned out awesome. I'm taking notes and looking forward to brewing these.

325
All Grain Brewing / Re: Saison attempt
« on: April 13, 2015, 02:06:38 PM »
I'm going to take a stab at a saison next. Do any of you saison experts use sugar to help push attenuation?

Here's my very simple recipe
12 lbs pils
2 oz midnight wheat (option, im brewing one with and one without)
Mash 90 min at 145

90 min boil
1/2 oz Magnum at 60
2 oz Mittelfruh in whirlpool starting at 180 for 20 min

Wy3724 starter, pitched at 80º freeride to 90º

I'm considering doing the darker one as is, then a second batch with no color addition and subbing a pound of cane sugar for a pound and a half of pils

Thoughs?

Jim, have you looked at Drew's article?  http://www.homebrewersassociation.org/attachments/0000/2499/MJzym08_Saisons.pdf  He's kinda a master of saison.
That's awesome! A guy could spend a summer on that.

326
The Pub / Re: Dick Cantwell leaves ABInbev.
« on: April 13, 2015, 01:39:06 PM »
That didn't take long.

Edit: I wonder if his book on wood aging is going to be titled Beechwood Age This!

327
All Grain Brewing / Re: Saison attempt
« on: April 13, 2015, 05:20:20 AM »
There is no scientific reason to my recommendation. I have never mashed that low. You are still in Beta rest area.

It just looks like that you will not complete conversion.

If you are set on 145F for 90 min then step it up to 150F for 20 min just to make sure.
Ok cool. I wanted to make sure I wasn't missing something. I'm not stuck on 145. I'll bump it up a few.

328
Commercial Beer Reviews / Re: Beer Camp Hoppy Lager
« on: April 13, 2015, 04:01:28 AM »
I'm working on finishing a 12pk. I think it is just too damn hoppy. It's balanced and all but it might as well be Celebration. Not really refreshing- as sweet and cloyingly hoppy as it is.

I prefer the Summerfest.
I found and procured a twelve pack of their Summetfest this weekend. All but two, which I have hidden, were quickly consumed. A far superior beer when it comes to drinkability! It could be in my top 20 favorite ice chest fillers!

Just when I thought they couldn't brew anything dumber they do this, and TOTALLY redeem themselves.

329
All Grain Brewing / Re: Saison attempt
« on: April 12, 2015, 09:07:24 PM »

I'm going to take a stab at a saison next. Do any of you saison experts use sugar to help push attenuation?

Here's my very simple recipe
12 lbs pils
2 oz midnight wheat (option, im brewing one with and one without)
Mash 90 min at 145

90 min boil
1/2 oz Magnum at 60
2 oz Mittelfruh in whirlpool starting at 180 for 20 min

Wy3724 starter, pitched at 80º freeride to 90º

I'm considering doing the darker one as is, then a second batch with no color addition and subbing a pound of cane sugar for a pound and a half of pils

Thoughs?
your mash temp might be just a little bit low. I would not go below 148 if you do single infusion mash.
Leos, can you share more on this? I didn't think 3º would make much difference. I'm not hung up on 145 though. Really curious what problems you are thinking I might have.

330
All Grain Brewing / Re: Saison attempt
« on: April 12, 2015, 09:04:43 PM »
Jim... I haven't explored in this fully yet, but comfortable with raw wheat to about 10% grist in saison. It's harder and harder to find these days. Plenty of flaked products at the LHBS. FYI,  it sucks to mill. You might soak it a bit before milling.
Thanks. I was wondering, I'll bet its like milling BBs. I might hold off and then try a second batch with wheat malt.

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