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Messages - klickitat jim

Pages: 1 ... 3 4 [5] 6 7 ... 501
61
All Grain Brewing / Re: Clear wort ???
« on: February 15, 2017, 09:09:29 PM »
If squeezing makes it cloudy, why not mash enough that you don't have to squeeze?

62
General Homebrew Discussion / Re: Making a DIY 12000 BTU/hr Glycol Chiller
« on: February 15, 2017, 05:53:14 PM »
I know, right?  He's talking about getting the glycol below -20C, and having to be careful to *not freeze the wort*.  lol

Ya know, this is something that I would never do nor have any interest in.  But that doesn't mean I don't think it's damn cool when someone else does it.
Damn cool... lol

I think I will avoid procedures that call for running away if hissing noises are heard.

63
General Homebrew Discussion / Re: Experimental Brewing podcast Episode 34
« on: February 15, 2017, 04:48:46 PM »
Downloaded and on my list for tomorrow

64
General Homebrew Discussion / Re: 2017 NHC Competition Chat
« on: February 14, 2017, 04:54:53 PM »
I still have not received my email.  Starting to get worried...
Check your spam folder
Maybe try calling them?

65
The Pub / Re: Happy Birthday!
« on: February 14, 2017, 11:16:05 AM »
Happy birthday buddy!

Thank ya sir!  Any chance you'll be at PNWHC?
Zero. I wish, but working weekends for a while. Not even going to judge in Seattle this year. Hoping hop school is during Sept 3-9 though

66
The Pub / Re: Happy Birthday!
« on: February 14, 2017, 09:57:01 AM »
Happy birthday buddy!

67
Homebrewer Bios / Re: Newbie
« on: February 13, 2017, 06:44:13 PM »
Great to have you, and welcome. I was once kicked out of middle school for not shaving. Well... twice

68
General Homebrew Discussion / Re: Pics of recent brews?
« on: February 13, 2017, 06:20:18 PM »
Puzzling. I brewed 2 the same way and same day. Both got roselare. One got tart cherry concentrate and the other got pomegranate concentrate. Zero preservative good stuff from the same company. Cherry finished at 1.010 and pomegranate at 1.000

69
General Homebrew Discussion / Re: Pics of recent brews?
« on: February 13, 2017, 05:40:54 PM »
This is the first sour I've brewed that did this. 100% Pils, Wyeast Roselare, and tart cherry concentrate. Finished at 1.010 with my FG samples 2 months apart. 1.010 still freaks me out so I kegged it. Gentle acidity, cherry flavor balanced with Brett and Belgian fermentation character. Otherwise pretty clean. I'm digging it

70
Equipment and Software / Re: IBU Experimental Brewing Podcast
« on: February 13, 2017, 02:01:11 PM »
For home brewers, maybe even commercial, I think we'd be better served to use which ever calculation we choose  (sticking with one) and then when someone who is sampling the beer wants to know "how many IBUs" don't use numbers, just say low or medium low, or high, or very high, or whatever term best describes it. Or take the time to explain what is behind those pesky IBU numbers... good conversation piece.

On the other hand, telling them "47 IBUs" and hearing them say "hmmm, tastes more like 45 to me" tells you a lot about them lol

Oakshire had Dana (the lab person we used) come in and take reading every 10 minutes throughout their boil.  That way they were able to develop a custom utilization curve so they know exactly how many IBU they're getting.  I imagine other breweries do the same.
That would be the best way. But how do you deal with the problem that most breweries don't do that? So customers are used to the beer they drink that randomly claims X IBUs, and that beer seems different than the true numbers on the new beer. And round and round we go

You don't taste mill gaps.... I don't taste IBU calculators

71
The Pub / Re: My new 32 oz. growler
« on: February 12, 2017, 08:45:40 PM »
For tourists or traveling though, crowler makes a lot of sense. But regulars just down the road... growlers all the way

72
The Pub / Re: My new 32 oz. growler
« on: February 12, 2017, 07:18:22 PM »
Derail here but, it's crazy how many people are doing these crowlers nowadays. I've never seen one in my area, but heard of them. Then at Best of Craft last month, I saw that probably 20% of the entries were in crowlers. (No, I didn't see them till after the judging was over) Brought a few leftovers home with me.

I can see the pros and cons of it. If I were at a brewery and sampled the lineup, I think a few crowlers of my favorites would be far ideal to big growlers. Crowlers have to last longer, but once you open it you are committed.

73
General Homebrew Discussion / Re: 2017 NHC Competition Chat
« on: February 12, 2017, 06:31:17 PM »
I'm still waiting for an email letting me know if I got in.  The email says by the 15th.




Sent from my iPhone using Tapatalk
Spam folder?

74
Equipment and Software / Re: IBU Experimental Brewing Podcast
« on: February 12, 2017, 06:26:50 PM »
For home brewers, maybe even commercial, I think we'd be better served to use which ever calculation we choose  (sticking with one) and then when someone who is sampling the beer wants to know "how many IBUs" don't use numbers, just say low or medium low, or high, or very high, or whatever term best describes it. Or take the time to explain what is behind those pesky IBU numbers... good conversation piece.

On the other hand, telling them "47 IBUs" and hearing them say "hmmm, tastes more like 45 to me" tells you a lot about them lol

75
Equipment and Software / Re: IBU Experimental Brewing Podcast
« on: February 12, 2017, 11:56:41 AM »
It's seems to me that this IBU thing is almost an act of futility if we try to absolutely nail it down. The ingredient is biological and inconsistent by nature. So even if we found a pristine formula that worked every time, it's still only working on the AA numbers that apply to the plug pulled for the lab, not necessarily for the ounce we have in our hands. Not to mention a big question mark on exactly how that ounce was handled. Striving for an absolute in this part of brewing, especially at our level... futile!

Then, if you send every brew to the lab for spectography, your getting a numeric value, but how are you perceiving that bitterness?

I say pick a method of estimating and stick with it then adjust in the future to taste.

Edit: sorry, I just watched 5 minutes of news and it put me in a mood. Not your fault.

Agreed, with one minor exception.  When we sent the hops out for testing prior to sending them to the IGORs, they were really close to what they were listed as.  Not exact, but close.
So, we know those hops were close to advertised. We still don't know about all hops. Point being, seeking IBU absolute accuracy is kind of a fools errand. Close enough is close enough.

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