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Messages - klickitat jim

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61
All Grain Brewing / Re: Saison attempt
« on: May 12, 2015, 10:26:29 PM »
I think the starters worked out. I decanted and fed them each a quart of starter. By the time I pitched tonight they were very lively, and smelled like belgian heaven.

I ended up altering my hop plan just slightly. I went with magnum bittering on both, but then one got 2 oz Hallertau Mittelfruh and the other got an ounce of domestic Hallertau. The one with mittelfruh will get two more ounces dry hopped, and the domestic will get an ounce of domestic dry hop. I gotta say though, that 3724 smelled so good I almost wish I hadn't hopped at all.

They're all oxygenated and pitched, sitting at 65º for the night. Then I'm going up 5º per day to 90º.

62
Beer Recipes / Re: NEED A SUMMER BEER RECIPE!!!
« on: May 12, 2015, 10:18:40 PM »
Coinkydink. I just pitched 3724 on two batches I brewed today.

63
Kegging and Bottling / Re: Any Advice
« on: May 12, 2015, 08:15:48 PM »
I use an auto siphon. They are about ten bucks. Works great. I also set my fermentor on a little chunk of 2x4 so it's tilted. Helps keep one side deeper. Another trick is to brew six gallon batches so you don't have to suck up goop to get a full keg.

64
Mt Hood it is. Its been a while and I couldn't remember. I think I saw it on an article on whirlpool hopping on brewer's friend.

Cape Kiwanda is a dandy blonde. Kinda funny they call it a cream ale but they enter it as a blonde. I had the honor of giving it a gold at Best of Craft this year. Head and shoulders above the rest.

65
Can you get another ounce or two? I had good luck with a half ounce of magnum at 60 and two of mt hood at ten. A great blonde is Cape Kiwanda. Rumor is they only hop it at whirlpool with, I think Willamette, but mt hood would be great too. I've been wanting to try that technique in a blonde. Maybe about 4 ounces at 180° for a half hour.

66
Beer Recipes / Re: NEED A SUMMER BEER RECIPE!!!
« on: May 12, 2015, 07:32:09 PM »
Well, honestly I've not brewed a kölsch yet, but it seemed to meet the ideas you were tossing around. Give it overnight and I'm sure you'll get lots of kölsch tips.

67
Beer Recipes / Re: NEED A SUMMER BEER RECIPE!!!
« on: May 12, 2015, 06:55:25 PM »
How about a hybrid, in between lager and ale. Can you hold a beer at 55° pretty well? If so, it's hard to beat a kölsch style in the summer time.

68
All Grain Brewing / Re: First Runnings Cocktail
« on: May 12, 2015, 06:37:51 PM »
I always sample my og sample at a minimum. Actually I pretty much taste everything. I even chewed on a hop, once. I think the answer to your question is the same answer why good cooks taste their ingredients along the way.

69
Equipment and Software / Re: Mini-mash tun
« on: May 12, 2015, 04:19:15 PM »
People have friends who don't tolerate endless brew speak? If they engage in it with me they are friends. If they tolerate it they are acquaintances. All others are just shapeless forms that wander through my world

70
General Homebrew Discussion / Re: Pics of recent brews?
« on: May 12, 2015, 02:18:25 PM »
Great clarity, Wort-H.O.G.!
What did you do to get that to drop so clear in only a month?
Which yeast did you use?

Do you subscribe to that 'new' lager process, where you pitch cold then warm it up in a controlled temper ascent so it finishes faster than 'traditional' lagers?  Mike McDole is a big proponent of that technique, but I'm not sure what effect that has on flocculation.

Hard to tell the color in that glass from that pic. The bottom looks like bright gold and the top borders on amber.  The lighting plays tricks, too. 

Looks great, though.  Nice job
Steve, scroll back to the photo of my last Helles in the bottling bucket. That was Wyeast Munich Lager, pitched at 48 and stepped up 1° per day to 68°. At TG I crashed to 30° After a couple days I pitched gelatin and left it for a week.

71
Yeast and Fermentation / Re: Help with bugs
« on: May 12, 2015, 01:59:06 PM »
So I tasted it. Slight souring, but with a high fusel alcohol component and some slight funkiness. I pitched it into a 3L starter and am gonna let it ride for a while.

Let us know how it turns out!

Hopefully it works out for ya - I've been trying to 'catch' wild yeast with mason jars full of wort for the last few months with no success!
Try with more surface space like a bread pan.

72
Hop Growing / Re: For comparison
« on: May 12, 2015, 01:57:02 PM »
Sounds like a plan. I wonder what instrument Steve plays for the Yakima Symphony Orchestra?
Having met him, I'd say that he specializes in playing your heart strings.

(Cue the Awwwww)

73
Events / Re: NHC forum meetup
« on: May 12, 2015, 01:55:20 PM »
I'm gonna go rogue here with my thoughts.  This is the American HOMEBREWERS Association.  It's the National HOMEBREW Conference.  If there's a conflict between homebrew and commercial beer, 86 the commercial beer.  I can live without it.  I'm there for the homebrew, after all.  I realize this viewpoint won't be widely shared and sure, like everybody else I'd love to have both.  But if having commercial beer is gonna limit access to homebrew, ditch the commercial beer.
Brilliant! If I were going, I'd say double hell ya!

74
Hop Growing / Re: For comparison
« on: May 12, 2015, 11:37:07 AM »
That would be fun. We'll have to include Steve (yso)

75
General Homebrew Discussion / Re: Oxygenating Wort
« on: May 12, 2015, 11:33:13 AM »
O2 through a stainless diffusion stone for me.

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