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Messages - klickitat jim

Pages: 1 2 3 [4] 5 6 ... 180
46
General Homebrew Discussion / Re: Lil Help
« on: April 18, 2014, 08:55:32 PM »
Bummer. I cant get it to save rotated... Ill try a different way.

47
Yeast and Fermentation / Re: Another Starter Question
« on: April 18, 2014, 07:50:14 PM »
Like so many things, we are working with sub optimal equipment, knowledge, and facilities in the homebrew world

Commercial brewing is the bastardization of homebrewing, not the other way around.  I really feel that they are the ones in the sub-optimal position.
To rephrase something Forest Gump said, maybe both is true at the same time. I love what both said. I wonder what homebrewers said to the first guy who sold a beer.

48
Thanks for the info, Tom.  AFAIK, the AHA has decided that distilling is out of their purview, at least for the time being.  It's good to hear that there's an organization for people interested in home distilling.

Heat distilling, right? Cuz they do award eisbock

49
General Homebrew Discussion / Re: AHA Membership
« on: April 18, 2014, 05:42:39 PM »
Hugs from Denny are though...

50
General Homebrew Discussion / Lil Help
« on: April 18, 2014, 05:41:35 PM »
This is probably asking for trouble, but I live in the middle of no where. I trust you guys. Well, some of you.

Im trying to improve my judging skills, and scoresheet writing abilities. Im not trying to become a 9th level beer god, just an ok judge. Let me know what you think and tell me what I ought to do different. Don't get lost in the weeds. But dont pull punches either.

I cracked an Arrogant Bastard bomber,  poured to a new 5oz sample cup. I didn't use a stop watch but it took me about 12 minutes.

I'm not about to type it all out... hopefully the photo works.

51
General Homebrew Discussion / Re: What's in the Tun
« on: April 18, 2014, 04:49:52 PM »
Brewing James' Brown tomorrow, South Scotland Brown with Irish yeast and a mix of nut type special grains. Mostly golden promise with some brown, some victory,  some pale chocolate.

Just tapped an Irish Red X. 50% golden promise, 50% red X. Waiting for it to settle a bit before photo, but it's tasty. So far I'd say red x is like Munich but a bit more bite.

52
Homebrew Competitions / Re: NHC
« on: April 18, 2014, 04:43:11 PM »
I heard that entering an IPA disqualifies you from Ninkasi. Or did I dream that?

53
All Grain Brewing / Re: First time doing a true lager
« on: April 18, 2014, 04:36:50 PM »
Hah, while I absolutely understand where you are coming from being results driven, I do enjoy the science part of it too :)

Well wouldn't the maximum be defined as the current o2 concentration on the planet? You can't get more than that without using pure 02, correct?

Air is about 20% oxygen,  so 20 parts per hundred, which is way more that 12 parts per million.

54
General Homebrew Discussion / Re: NHC Seattle
« on: April 18, 2014, 08:57:53 AM »
Seattle is up

55
Yeast and Fermentation / Re: Another Starter Question
« on: April 18, 2014, 08:46:36 AM »
Me too but I'm curious if I'm right. If I am that's rather scary

56
Yeast and Fermentation / Re: Another Starter Question
« on: April 18, 2014, 06:54:25 AM »
My random guess would be nonenol, and produces a stale cardboard aroma and flavor at high enough concentration

57
Beer Recipes / Re: Altbier Recipe
« on: April 18, 2014, 06:47:06 AM »
Ive not read the book but at face value I'd take it to mean he is saying Germans don't but he does.

58
All Grain Brewing / Re: First time doing a true lager
« on: April 18, 2014, 06:44:07 AM »
I prefer to view what O2 does for yeast as creating healthier yeast growth in a more predictable, reliable, and sanitary way.  It is not necessary, but its not a bad idea.

59
General Homebrew Discussion / Re: NHC Seattle
« on: April 17, 2014, 06:31:22 PM »
I wish

60
Ingredients / Re: Kolbach of Weyermann Malts
« on: April 17, 2014, 02:13:26 PM »
Correct me if I'm wrong. Don't some german breweries still malt their own? If so, perhaps THEY benefit from a protein rest with their malt?

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