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Messages - klickitat jim

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61
Alestateyall just motivated me to pull a couple slants of 2352 out and start propagating them for my next brewday. Got my mini flasks in the autoclave now.

Using Saccharomyces' size rule of 4 times larger, I've got a couple 100ml pyrex erlenmyers to shake 25mls like it owes me money. (Step 1)

62
Yeast and Fermentation / Re: Help!
« on: May 01, 2016, 07:19:06 PM »
Saccharomyces: mistakes teach the difference between myth and reality. Genius!

Soooooo many times I mistook myth for reality. Sometimes the best way to know is to find out.


63
Joe Sr

UPS coughed up for the lost package. I'm going to bottle my Stout in a week, along with a decent Mandarina Bavaria APA. I think that will get me up to 3 of mine, plus Challenge Beer, and I'll see what kind of locals I can scrounge up. So, with any luck at all we will get you hooked up by mid May.

64
Nice!

65
Most entertaining,  reviews from Beer Geek Nation


Man, that guy is a goof. I've laughed out loud at a few of his reviews - his knowledge is pretty suspect, to be nice. He's all about his IPAs and RIS, though.  :)
He can really rattle off all the aromas and flavors though. I'm lucky to detect maybe 5 things in the aroma of a hearty beer. He instantly gets like 30

66
Its entirely possible that some of the YouTube video posters do it just for fun and are seeking no response. As to why watch them? My top ten reasons are #10 killing time, 9-2 ditto, #1 Sheer boredom.

The youtube video that I got the most from was Drew's Brewing on the Ones.

Most entertaining,  reviews from Beer Geek Nation

67
Occasionally we're going to run into some kind of problem. When its a total anomaly we just have to pick it up and move on. I'm just impressed that the wort was perfectly fine after 3 days. They might not be beers that I was shooting for, but I learned that my post boil sanitation is great, and I learned not to trust a 5 month old smack pack.
The helles is at 1.008 and the vienna at 1.010. Both smelling/tasting miraculously lager-like. I'll bet this was just a crazy long lag is all.
Just about to dry hop my IPA myself. Having a viable plan B has saved many a brewday when it hits the fan...
True! I suspect that this would have been fine without the 1056. I'm getting no ale fruity esters at all. They are still a little sulphury but not more than normal at this stage.

68
Occasionally we're going to run into some kind of problem. When its a total anomaly we just have to pick it up and move on. I'm just impressed that the wort was perfectly fine after 3 days. They might not be beers that I was shooting for, but I learned that my post boil sanitation is great, and I learned not to trust a 5 month old smack pack.
The helles is at 1.008 and the vienna at 1.010. Both smelling/tasting miraculously lager-like. I'll bet this was just a crazy long lag is all.

69
Ya but you get what you pay for. The oxygen side would be for prepitch. This way you wouldn't need an oxygenation stone,  just splash it around in the pure o2 environment. For milling and mashing you would need to switch it to pure nitrogen.

70
Just listened to the show on my outdoor speakers at Sprague Lake. Great way to spend an afternoon. It gave me an idea for Denny and Drew's next book.


Gorgeous!  What's the idea?
Im not sure Denny, but with that setting, a cooler of beer, and a brewing podcast playing on the stereo. ?. I'm certain it was a "best seller" idea

71
Just listened to the show on my outdoor speakers at Sprague Lake.

I feel sorry for the neighbors.
There were no neighbors. A little old lady from Franfurt runs the campground. We only saw her for a minute. Then it was us and the ducks

72
Maybe I need one of these for a mill room?

73
Just listened to the show on my outdoor speakers at Sprague Lake. Great way to spend an afternoon. It gave me an idea for Denny and Drew's next book.

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Don't tell anyone but I keep all of my brewing dogma on a private server

75
General Homebrew Discussion / Re: Rube Goldberg Part Two
« on: April 27, 2016, 06:12:01 AM »
My understanding is that they changed it from Dort to GHE to open it up to all of the pale colored, balanced, export strength beers rather than just those from Dortmund. So therefore the water profile could change from region to region.  I could be wrong on that though. So its going to depend on what your judge thinks it should be, and/or what the perceive in the beer. I went the route of less is more. Just enough Ca to make the yeast happy. Only a touch of Mg and Na. And on the low side of SO4. When my grand master tasters reviewed one did not mention minerals at all, as in he didn't deduct points for its lacking. The other said he detected and enjoyed the low minerals. Minerals, like spices in my opinion, are easy to over do.

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