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Messages - klickitat jim

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61
The Pub / Re: Define Pub
« on: April 18, 2016, 10:25:25 PM »
Well, there's no food here...
Good point. No beer either

62
Yeast and Fermentation / Re: First starter
« on: April 18, 2016, 06:46:48 PM »
I built my own stir plate before I came across the shakin not stirred thread on here.  I will probably switch to that method but wanted to use my plate.
If it makes you feel better, I have two Hanna stirplates that I have not used in a long time.

63
Kegging and Bottling / Re: How Much Priming Sugar for an IPA?
« on: April 18, 2016, 06:45:29 PM »
It's not just a matter of how much sugar for what volume of beer, but also what the highest temp the fully fermented beer reached.

64
All Grain Brewing / Re: 55% Efficiency after Batch Sparge
« on: April 18, 2016, 03:37:40 PM »

What is the purpose of higher temp sparge water?  I also do around 170-172F.
I think of it this way. If you were to squirt some honey on a plate, what would rinse it off better? 155º water, or 170º? Its been said that hotter water may extract astringent tannins from the malt husks though. But its also been said that if your pH is in the proper range, that is not an issue. After all decoction (boiling the malt) doesn't produce a astringent tannin problem. So, I tend to sparge quite hot, like about 190F sparge water, and have found no astringency issues. I can't say that it hugely increases my efficiency, but it does get my preboil wort closer to a boil. So I do it because I can, with no negative effect, and a little saving of time waiting for a boil.

Regarding the original post, assuming the grain was crushed and had sufficient diastatic power, (all we know is it was 15 pounds of grain, 3 of it was flaked oats. We assume the other 12 was base malt, but we've seen folks use nothing but crystal...) assuming all else is well, I would wonder what the pH of the mash was.

Has anyone addressed "efficiency" yet? I assume the OP is talking brew house efficiency, since most people only measure OG of the final wort going into the fermenter. I get right around 72% brew house, or gravity of wort in the fermenter. But my mash efficiency is always right there with Kai Troester's chart. If I mash 1.5 qts per pound I am always right around 1.080. According to my math thats about 85% in the mash tun. I assume I lose a little efficiency in my sparge/lautering, and the rest is equipment hop and trub loss, because im basing my brew house efficiency on the 6 gallons in the fermenter, not the wort in my pump, tubing, grain absorption, hop absorption, and the remaining couple quarts in the bottom of my boil kettel. I'll bet my 75% is more like 82-84% if I measured the full deal.

So, something tells me his low efficiency is probably a combo of math issues and/or unknown pH which is probably too high or possibly too low.

65
Homebrew Competitions / Re: 2016 NHC
« on: April 18, 2016, 03:28:35 PM »
Does anyone know if Nashville finished yet?

Based on a post on their FB page, they are still trying to find more judges to wrap up on Tuesday. While I appreciate all the efforts of people in that region, hopefully another area with more judging capacity steps up next year.
Yikes! As one who has bitten off more than I can chew a time or two, I really feel for them.

66
The Pub / Re: Cool gift from my brother
« on: April 18, 2016, 03:20:00 PM »
Beautiful pieces there Jim. Does  your brother ever do customer sheaths for folks or is it just a hobby? I have a hunting knife that my Grandfather made that I would like to have a custom leather sheath made for.  LMK.
To my knowledge he doesn't do anything for sale. It adds deadlines, and there's just no way to compete price-wise with factory work. So he just does it for fun. He's into cowboy action shooting too, so he also makes belts and holsters, leather Rough Rider trousers, pistol grips, you name it. All meticulously built to authentic specs. He's a real artist. He recently told me he needs a break from that stuff, so hes going to build a clock from scratch.

67
The Pub / Re: Cool gift from my brother
« on: April 18, 2016, 06:52:00 AM »
Its cool that its a solid peice and not sandwiched. Seemless and tight.

68
The Pub / Cool gift from my brother
« on: April 18, 2016, 03:50:24 AM »
What a talented guy! This beauty is entirely hand made. Only power tools used were a grinder and a drill. The blade is 440 stainless from scrap. Cryro hardened. All hand polished. The handle is from a walnut slab he cut out of a blow down years ago. He makes the sheaths too. Pretty jazzed to be the owner of this one!

69
Ha! No kidding.

70
No im talking about the guff Mark toleratted for like two months. My thread about the video was about the laundry list of wrong stuff on that AHA yeast video. The video was so bad it got taken down before I could get my post typed.

The tape thing was simple. With photos showing that if there's an increase in volume, probably its from yeast growth. That got slammed as not being possible, or it was gas bubbles, or some other thing.

My point is, this forum is not free of its issues. And this side debate is kind of proving the point.

71
I gave two other examples Steve. Do you know anyone here who has gotten wound up about starters without stirplates?

72
Feelings hurt? Am I your 12 year old sister? No dude, I didnt cry about it. If theres no one interested in my simple little problem fixes, thats cool by me. But it is an example of how we go after anything that doesn't fit out world.

73
In fairness, if this guy Brian has been brewing and on these forums for all these years, I can see how he might have snapped and turned out this way. As cool as this forum is, there is a constant push back against anything new. Or against old ways that are different from the cool new accepted way. It can be a simple as a peice of tape showing volume increase in a starter, or a chunk of pvc with a gas-in connector on it. Or something insanely out there like not using a stir plate. The knee jerk reaction is almost always to tear it down rather than try it. I dont think most people mean anything by it. Its just habbit probably. So I could see some possibly legit reason why someone might say they know a trick but their not going to share it. It does get a little tiresome.

74
Commercial Beer Reviews / Re: Blue moon Belgian Pils
« on: April 16, 2016, 09:04:26 PM »
How do you pronounce that?

75
Yeast and Fermentation / Re: First starter
« on: April 16, 2016, 07:45:03 PM »
Yup.

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