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Messages - klickitat jim

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61
Classifieds / Re: Brewer wanted
« on: July 16, 2015, 09:12:41 AM »
I'm only about 5 things away from wanting to fight for this job. If it was a year from now so I could draw retirement, and someone offered me 2006 housing prices, and the company paid for endless chiropractic visits, and I was 20 years younger, and if I had any pro brewing experience...

damn, buddy, you're almost there!
I know! Its pretty scary

62
General Homebrew Discussion / Re: AHA TV
« on: July 16, 2015, 08:09:09 AM »
Cool! She said in 2016 they will be using the new guidelines but not all of the styles. Let the worrying begin! Who's beer will be left out? How many entries will we get? Ooooh the stress of it all. ;-)

63
Yeast and Fermentation / Re: Accidental lacto infection; help needed
« on: July 15, 2015, 10:22:30 PM »
Jim, I've got a half dozen contaminated plastic buckets with your name on 'em if you want 'em.
Contaminated 30L Speidels? I would pay shipping!

64
Classifieds / Re: Brewer wanted
« on: July 15, 2015, 10:20:48 PM »
I'm only about 5 things away from wanting to fight for this job. If it was a year from now so I could draw retirement, and someone offered me 2006 housing prices, and the company paid for endless chiropractic visits, and I was 20 years younger, and if I had any pro brewing experience...

65
Yeast and Fermentation / Re: Accidental lacto infection; help needed
« on: July 15, 2015, 07:01:51 PM »
In my opinion, good cleaning and sanitation should do the trick. If you are really worried, fine, but I think good practices and you should be able to use the fermenter again.

66
Extract/Partial Mash Brewing / Re: Trippin' about my dry hopped IPA
« on: July 15, 2015, 12:15:30 PM »
Its really hard to say from a distance but probably.

67
All kidding aside, it's commonly known that one who refers to himself in the third person is the expert.

68
Beer Recipes / Re: What beer style would this be??
« on: July 14, 2015, 10:10:25 PM »
I thought we came to a consensus that lagers had to be fermented with lager yeast. I don't think the OP said what yeast was used. Or if he did, I ignored it.

69
So an expert is determined to be such only by the consent of the people?

70
The Pub / Re: 10 days to exam
« on: July 14, 2015, 05:36:00 PM »
There's also nothing wrong with being content with Certified.

71
Yeast and Fermentation / Re: Brett Starter Patience
« on: July 14, 2015, 05:33:42 PM »
Ya, I get lost in the weeds on that scientific stuff pretty easy, but I'm convinced that Brett starters deserve at least 4 days if not 7.

72
The Pub / Re: 10 days to exam
« on: July 14, 2015, 03:28:04 AM »
Thanks guys for your help.  77.  Scoring accuracy was erratic/apprentice across all beers, master for completeness, certified or national for other categories.  I need to start judging with someone who actually knows how to taste.
Congrats! Dont be sad about being Certified. All of the best judges are certified. It means you know your stuff, but also are an independent thinker ;-)

73
General Homebrew Discussion / Re: Fast ipa
« on: July 14, 2015, 12:19:32 AM »
Ok I'll think about the 1272, although I read in a couple of places that it can be slower than the 1056. Is that true?

If it is, the difference is marginal. I only check gravity once a day, so if it's taking 4.5 days instead of 3.5 I might not notice.

And I don't understand your point about the gelatin. What can go wrong?

I can't really speak to procedures for gelatin. My only point was that I wouldn't try something new for a beer I intended to serve to others.
As simple as it seems, the first couple tries were a train wreck for me. One did nothing, the other put little gel rubbery blobs in the beer. I have it nailed down now and swear by it.
You are just writing this to scare me, right?
No, just that you might want to try it first. Or enter your beer as a specialty IPA with little jelly boogers

74
General Homebrew Discussion / Re: Fast ipa
« on: July 13, 2015, 04:30:10 PM »
Ok I'll think about the 1272, although I read in a couple of places that it can be slower than the 1056. Is that true?

If it is, the difference is marginal. I only check gravity once a day, so if it's taking 4.5 days instead of 3.5 I might not notice.

And I don't understand your point about the gelatin. What can go wrong?

I can't really speak to procedures for gelatin. My only point was that I wouldn't try something new for a beer I intended to serve to others.
As simple as it seems, the first couple tries were a train wreck for me. One did nothing, the other put little gel rubbery blobs in the beer. I have it nailed down now and swear by it.

75
Yeast and Fermentation / Brett Starter Patience
« on: July 13, 2015, 04:17:56 PM »
Last year I made my first sour beers, and did a typical starter with my brett. They didnt seem to do much. After studying Chad Yackobsen's Brett Thesis, I saw that he found brett needs more time. He states that it goes through growth phases, grows, stops, grows, stops, grows again. Seven days is what I got out of it.

So I pitched Wyeast bret lambicus on the evening of July 9. Peeked in on it every day. After 24 hrs it had a slight powdery cloud at the bottom. After 48 hrs, no change. After 72 hrs the powdery cloud seemed a bit thicker. Here it is at day 4.




I'm going to let it go the full 7 days. I'm curious to see if that third growth phase is a dramatic as the second one.

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