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Messages - klickitat jim

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331
I don't dig beers over 10% alcohol. I have a few favorites that happen to exceed that but as a general rule I prefer less than 9% with 10% as a max.

I just can't see a legitimate reason to have beers that are 12% and above.


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Me too. If I need more alcohol I have a Caucasian

332
I'm just almost there with ya. I did two batches of roselare beer this year as a last try. 100% pilsner, no hops, roselare, tart cherry concentrate in one, pomegranate concentrate in the other.

333
The Pub / Re: Horrible beer products
« on: December 29, 2016, 09:47:02 PM »
Awesome, moms are awesome

334
All Grain Brewing / Re: Introduction to Low Oxygen Brewing
« on: December 29, 2016, 09:08:12 PM »
I've not tested it, but I think in RO or Distilled, adding a bit of sugar and yeast, and letting them work, would show a drop in ph. But probably not much buffering power. There's nothing in RO/DI so let's say it drops from 7 to 6. Don't equate that to well water with a ph of 6, where God knows how much buffering it might have. I suspect with RO/DI that a LODO brewer could basically ignore what the deoxygenating yeast is doing concerning ph. If there is an effect it would be minimal. If you're using well water the net and overall effect would be even less.

I think...

335
The Pub / Re: Horrible beer products
« on: December 29, 2016, 07:56:15 PM »
What's that?

336
Great approach Phil, but not just on some arbitrary calendar date, right?

337
All Grain Brewing / Re: Oatmeal stout final gravity
« on: December 29, 2016, 07:18:08 PM »
Well, pre boil would be mash... so for me, about 5.4. That might drop to 5.2-5 post boil depending of several things, sometimes no change.

While in the past I did a lot of ph testing along the way, now i only worry about mash ph. The rest is handled by healthy vigorous fermentation.

338
All Grain Brewing / Re: Low Oxygen Conclusions?
« on: December 29, 2016, 07:14:17 PM »
People are finding out for themselves that they can make the best beer they've ever made with the methods.

Notice I said, "best beer THEY'VE ever made" so as to not offend anyone.


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Lofty goal, buddy. The only way to not offend ANYONE is to not say anything. Even then it's no guarantee

I think you're right.
Mic drop...

339
That I can buy. Transferring to secondary is one of the biggest misunderstood beginner instructions mistakes out there. Whenever I read "after X days, transfer to secondary" I quit reading that recipe because God knows what else kind of nonsense will follow.

It makes much more sense to consider the transfer and spunding as "secondary" fermentation.

What is generally thought of as "secondary" fermentation is really conditioning.


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I get it. I'm talking about the ubiquitous beginning brewer instructions that tell them to rack to secondary. Most are being told they should do that to avoid autolysis. If your yeast are so frail they die and rupture after 7 days you've got bigger problems. The typical first time brewer would be better off letting their imperial Russian white stout with cocoa nibs, juniper berries, and baby onions, finish fermentation rather than prematurely taking it away from most of its yeast cake.

I agree with using the term secondary fermentation when adding a second fermentable, like fruit. Or when adding a second yeast, like Bret. Or like in this case, natural carbonation.

340
That I can buy. Transferring to secondary is one of the biggest misunderstood beginner instructions mistakes out there. Whenever I read "after X days, transfer to secondary" I quit reading that recipe because God knows what else kind of nonsense will follow.

341
All Grain Brewing / Re: Low Oxygen Conclusions?
« on: December 29, 2016, 06:34:37 PM »
People are finding out for themselves that they can make the best beer they've ever made with the methods.

Notice I said, "best beer THEY'VE ever made" so as to not offend anyone.


Sent from my iPhone using Tapatalk
Lofty goal, buddy. The only way to not offend ANYONE is to not say anything. Even then it's no guarantee

342
All Grain Brewing / Re: Oatmeal stout final gravity
« on: December 29, 2016, 06:32:19 PM »
Keep in mind that fermentation will further lower the pH. In other words boil ph might be 5.5, but final beer might be more like 4.5. 4.5 for a Stout seems a tad high to me. My pale beers end up there. My Irish dry stout finishes 3.8-4 and my American Stout finishes about 4.2-4.4. (From memory... could be off a smidge). This is actual finished carbonated beer that I tested after degassing.

Also, keep in mind that carbonation drops ph a little too because of carbonic acid. But not a whole lot.

343
All Grain Brewing / Re: Low Oxygen Conclusions?
« on: December 29, 2016, 06:24:06 PM »
I'm fine with the idea that oxygen free brewing if the best, it's the comment that his way to get to Albany is best that made me have a stroke and gave me pink eye

344
All Grain Brewing / Re: Low Oxygen Conclusions?
« on: December 29, 2016, 05:04:02 PM »
Might be the BEST road to take "in New York"...

ugh, I hate metaphors, and this talk about driving in NY is giving me flashbacks of when I actually experienced NY city traffic. How people exist in that city I will never know....
People who use analogies too much
are like... oh crap, never mind

345
All Grain Brewing / Re: Low Oxygen Conclusions?
« on: December 29, 2016, 04:28:57 PM »
Might be the BEST road to take "in New York"...

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