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Messages - klickitat jim

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46
All Grain Brewing / Re: Kentucky Common & Apple?
« on: July 19, 2015, 12:33:39 AM »

Hi all - I'm looking into brewing a Kentucky Common and was thinking about adding apple flavor/essence and maybe cinnamon. Will this style work with apples and maybe cinnamon? Or should I do this with a Porter instead? Thanks and happy Friday!


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No offense, but it sounds like you haven't really thought this through.  You should have a solid idea if the base beer first and THEN think about what you can add to enhance it.  It kinda sounds like you've decided you want to use apple and cinnamon and you just want to shove 'em into some beer.
Why do you say that you should have a base beer first and then add stuff to it?
He is saying that one should figure out how to get a solid version of the base beer, then consider ways to enhance or change it.
That's probably it. Trouble is, maybe his Kentucky common is solid... only his first post. Tuff to say, but if anyone would know it would be Denny.

47
All Grain Brewing / Re: Belgian Ale Recipe?
« on: July 19, 2015, 12:02:02 AM »
I did a dark strong once with dark cherries in secondary that was awesome for winter nights. Wife loved it.

48
Events / Lucky me!
« on: July 18, 2015, 11:58:53 PM »
My wife just informed me that we are going to tge Bend Brewfest August 15! Taking the bike down, staying one night.
So many beers so little time!
Hoping to score me a sample of Bend Brewings GABF winner Salmon Berry Sour!

http://bendbrewfest.com/brews.html

49
Yeast and Fermentation / Re: maiden voyage white labs pure pitch
« on: July 18, 2015, 08:40:50 PM »
The only credibility issue I can think of is the connection to Zainashef. LOL

50
Ingredients / Re: Best way to reduce Ph
« on: July 18, 2015, 08:40:18 PM »
I tend to use lactic acid for German styles and phosphoric acid for American styles.
Thats my take, since Germans supposedly use acidulated malt for ph adjustment,  which I think is acidulated with lactic. So that approach makes sense.

51
All Grain Brewing / Re: Kentucky Common & Apple?
« on: July 18, 2015, 08:36:23 PM »
I still disagree with the assertion a KY Common was never historically tart. While I agree with the Brown Cream ale, a sour mash version adds a nice low tart complexity.

With that in mind, I would suggest you just brew something else to make your apple cinnamon ale.
Sure some were tart due to poor packaging or process - just like there are some Craft beers you can find today that are off. If someone finds a primary record of a brewery doing a sour mash, then it is a different story.
Isnt it just an esoteric
I still disagree with the assertion a KY Common was never historically tart. While I agree with the Brown Cream ale, a sour mash version adds a nice low tart complexity.

With that in mind, I would suggest you just brew something else to make your apple cinnamon ale.
Sure some were tart due to poor packaging or process - just like there are some Craft beers you can find today that are off. If someone finds a primary record of a brewery doing a sour mash, then it is a different story.
Isnt it just an esoteric subject at this point? It seems to me that you'd have to be born about 1900 and have a heck of a memory to be able to say with any authority what a true Kentucky Common tasted like.

52
Yeast and Fermentation / Re: Lacto Souring
« on: July 18, 2015, 04:13:23 PM »
Two reasons to boil after souring. Stop the souring and to isomerize hops.

53
All Grain Brewing / Re: under OG with all grain
« on: July 18, 2015, 03:27:04 PM »
Why am I almost always under my O.G. On my all grain? What am I doing wrong? It's hit or miss (way under)
Its hard to say given that we dont know anything about your process. Describe how you mash and what efficiency you get and what you are aiming for.

54
Equipment and Software / Re: Grain Mill Stand
« on: July 18, 2015, 04:06:21 AM »
How much room do you have? When I built mine a grabbed a 6' blemished counter top from home depot and made a whole work bench with the mill mounted to it.

55
All Grain Brewing / Re: Kentucky Common & Apple?
« on: July 18, 2015, 04:02:48 AM »
Welcome to the forum by the way...

I say, go for it. If you like apples n spice I'm sure it will be good and something fun to do.

56
Yeast and Fermentation / Re: Lacto. Starter
« on: July 18, 2015, 03:21:05 AM »
Hey, Jim - since "flocs sediment faster than individual cells" as Mark said, I doubt that you will find a quick sedimenting, but low flocculant yeast strain.  I have found that some low flocculant yeasts can be coaxed into sedimenting by chilling the finished beer, so there are ways to get brighter beer quicker even though you are using an otherwise low flocculant strain.  And there is always fining....
Well that's my understanding of it, but mark seemed to be saying they were two separate things

57
Thanks for heads up. I'll be looking at my schedule

58
All Grain Brewing / Re: Saison has zero bitterness
« on: July 17, 2015, 04:42:28 PM »
Garnish with a lime slice?

59
Beer Recipes / Re: Gordon Strong Presentation on Dubbels
« on: July 16, 2015, 05:00:54 PM »
Having brewed many dubbels the "traditional" homebrew way, I'd advise people to not bother.
Cliff hanger? What is the traditional way and modern way and why isn't it worth it?

60
Yeast and Fermentation / Re: Brett Starter Patience
« on: July 16, 2015, 04:15:33 PM »
Probably true. By the way I didn't see much change between day 4 and 7, but that's just naked eye. When I swirled it to pitch it was full of CO2. Nice clean Brett aroma. No off odors. Anyway, I think I'll stick with this method

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