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Messages - klickitat jim

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All Grain Brewing / Re: Saison attempt
« on: May 08, 2015, 06:56:21 AM »
I dont know what the temp is. My digital is not long enough to reach half way down into a gallon jug. There seems to be a small krausen this morning. As it turns out I have a ton to do today anyway, so im going to let these starters do their thing for another 24hrs then pop them in the fridge and brew on Wednesday.

Ingredients / Re: Great Base malt debate?
« on: May 07, 2015, 09:05:12 PM »
Looking at it the other direction. Is there a noticeable difference between domestic hallertau and hallertauer hallertau? Most would probably say yes. But if your only using an ounce per 5 gallons at 60 minutes, then probably the difference is not very noticeable. But that doesn't mean that suddenly there's no difference between the two hops.

Ingredients / Re: Great Base malt debate?
« on: May 07, 2015, 08:51:51 PM »

Use German malts for German beers, English Malts for English Beers, Scottish malts for Scottish beers and American Malts for American beers. You can use Belgian Malts for Belgian beers, German and French malts work well too. Not too hard to figure out when you look at it that way.
Hmm... I don't know. I've done some side by side malt comparisons and the differences were way more subtle than I expected. I guess all I'm saying is that I believe a world class ESB or Pils can be produced with non-regional malts. Maybe I'm wrong.
I wouldn't say you're wrong. But it would make a bigger difference in maltier styles. At least in my limited experience thats true. A helles or dunkel with with little or no hop flavor and aroma will certainly show a difference between american and german malts.

All Grain Brewing / Re: Saison attempt
« on: May 07, 2015, 08:05:52 PM »
Does wy3724 have an oddly lacking krausen? I pitched two 2 week old smack packs into two 2 qt oxygenated starters about 12 hours ago. I warmed and smacked the activators. They swelled nicely. Ive been rousing the starters every couple hours. They foam instantly from co2 obviously when roused, but after that settles one has no visible krausen and the other only has a tiny island of foam. Awesome saison aroma, just no custard on top like normal yeast. Sound about right?

And is this how they behave in the fermenter? Seems like there'd be no need for a blowoff ever.

By the way I have a small heating pad leaning against the starters, so I doubt they are too cold.

Ingredients / Re: Great Base malt debate?
« on: May 07, 2015, 06:09:56 PM »
Use German malts for German beers, English Malts for English Beers, Scottish malts for Scottish beers and American Malts for American beers. You can use Belgian Malts for Belgian beers, German and French malts work well too. Not too hard to figure out when you look at it that way.
So, it almost seems like you're saying that when you try to recreate beers from certain areas that you tend to use ingredients from those areas. Or am I reading into it too much?

"I'm a big fan of UFC, I wrestled my freshman year of high school, and I have a Tapout tank top. I've never heard of Pencak Silat before, but that's ok. Do your thing, and I'll let you know if you're a black belt or not."

I just dont want to be that guy... that's all im saying.


Too much detail, too many "styles", and some false info. The German lager section for Munich helles in the ingredients says "German Saazer-type hops". What?  Hallertauer, Hersbrucker, Spalter... Not Zatec hops... That one stood out and bothered me. But then again, why should I rely on BJCP? I don't ever care to judge beers or enter competitions.
Here ya go. Maybe this will help.

All Grain Brewing / Re: Cold Steeping- AHA Article
« on: May 07, 2015, 07:50:58 AM »
Agreed. Its not made clear in the article, but in context I believe they are talking about no introducing oxygen when adding the cold steeped dark grain extract to a fermented beer as a color fix before bottling. I doubt Gordon would suggest not aerating wort before pitching sac yeast. Though he does use the word "wort". If he was talking about post fermentation it would be "beer".

In any event, cold steeping black malt to reduce roastiness in a color adjustment seems like a huge waste of time when you could just use a bit of midnight wheat.

Remember, commercial examples are now supposed to be listed in alphabetical order; do not take anything else from what is listed first.
Right on, I went back and read that part of the instructions. It renders the listed commercial examples pretty much meaningless. Which is good. It shouldn't be about searching for clones of the top example.

You probably know, but just in case, there will be a second krausen. Probably not to violent, but be prepared. Also, if you can, purge the headspace with co2 before you dump in the fruit. Kinda limits o2 exposure so you dont get too much acetic (vinegar). The cherries will bring their own tartness to the party, and the lacto in your bugs might chow down on the simpler sugars and kick up the sourness a notch.

I feel like I should expand a little on what I said before regarding opting out of judging some styles. The exam, I think, is mainly to determine the judges level of ability to perceive and properly document those perceptions. Also to determine knowledge of brewing to some degree, and ability to articulate suggested tips on how to improve. Also to determine a judges ability to properly assign a score to a beer. The higher ranked a judge is, the more skill and knowledge they probably have. If a decent judge had the guidelines in hand, though he or she had never tasted a classic example, he or she will be able to do a fairly good job at filling out a score sheet. I'd rather get feedback from that guy than my BMC drinking, non brewing, buddy. But, if the judge's experience in that style is limited or nonexistent, I just don't see how they could decide who the winner is. They may be able to weed out faulty entries, maybe even forward the two or three most drinkable entries. But I for one would not feel comfortable at all if I had to assign gold silver bronze to a style I had never tasted before.

I've never tasted mead before. I think I could detect foul off flavors. I think I could tell you which one of a group tasted best to me. But there's no way I could give advice or win-place-show them. I am certain that no respectable mead maker would want my feedback or to find out that I would be deciding if his mead was a winner or a loser. If all judges would excuse themselves from styles they don't really know, there would be... world peace.

Roselare is a little low or slow to sour in my limited experience. How long has it been going? I did a cherry and a peach with it last year. After two months in primary I added fruit. After a total of about 8 months I bottled. After 2 months in the bottle its pretty nice.

It should be about your knowledge on those styles. In other words, if all one knows about a certain style is what the guidelines say, for example you've never tasted one... you ought to check the box that you can't judge those. Check the prefered box on the styles you really know.
That's pretty much how I do it.  It's part of the reason I'm retiring my Scotch ale from comps after this year.  I love the style and have pretty much already proven I can brew a great one, so I hate excluding myself from judging them (although I'm probably the worst nightmare of people who can't brew a good one lol).
Actually enjoying one of my Scottish Exports right now while reading the new guideline on them. There's nothing its missing.  Finally! (Edit, meaning it doesn't have BBQd bog)

Interesting to see that Bellhaven is #1 now and Pelican is nipping at Orkneys heals.

General Homebrew Discussion / Re: Spring 2015 Beer Swap
« on: May 06, 2015, 05:16:56 PM »
Drew sent me my review to PM, so I'm posting it....Drew thanks for the great descriptions and perceptions- hope you enjoyed:
Brewer: Ken Harvey

I gotta tell you this is a style I tend to avoid, but I can't really tell you why after tasting yours.  The last Pils I had was from Breakside in Portland and it was memorable for all the wrong reasons.  I would happily take a four pack of yours to the golf course on a hot day.

-Good white head when poured
-Clear and bright as a Pils should be
-The aroma was what I would expect from a Pils, nice and light
-Great mouthfeel.  Nice and light without being thin
-Flavor matched and had enought complexity to keep it interesting and yet light
-A great clean finish that was crisp and gave a refreshing feel to it.

This was my personal favorite, it really hit the mark and is the style I look forward to this time of year.
-Strong white head
-Great Clarity and copper color
-Good malty aroma, low hop aroma
-Medium bodied with smooth malty flavor offset by the hops
-Good somewhat dry, malty finish

It is always a nice change of pace to get an IPA not made in the NW.

-Good head and lacing down the glass
-Color and clarity were great, the color was toward the copperish end
-Great citrusy and floral aroma without being overpowering
-Nice malty front leveled with hop bitterness, really well done
-Medium bodied with great transitions
-I wouldn't mind seeing the finish a little more on the dry side,  but certainly well within range.
Glad you posted it. Thats half the fun, reading about how these beers are coming out.

Ingredients / Re: dried sour cherries
« on: May 06, 2015, 05:02:53 PM »
I thought they said the guys name they were having on was drew, but could be wrong. In any event, its a brewer from Cantillon

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