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Messages - klickitat jim

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Ingredients / Re: Tobacco
« on: April 20, 2016, 03:32:05 AM »
Beechnut Aged?

Homebrew Competitions / Re: 2016 NHC
« on: April 20, 2016, 02:54:46 AM »
Is it time to start getting pissed?  I know that group was left in the cold by judges that didn't show, but at this rate we'll find out we qualified, but missed the deadline to ship.
I'm sure posting is a priority now for AHA. We will all get our shipping info together i'll bet

The Pub / Re: Define Pub
« on: April 19, 2016, 11:18:34 PM »
Sounds like terminology bounces around. To me:
Tasting room = wine, cheese crackers, rich people who pretend to know about wine
Tavern = BMC and pool, maybe a country band Fri sat nights
Tap Room = Large selection of beers other than BMC, expecting 6 of 10 to be IPAs, and $12 salads
Pub = Old guys in cardigan sweaters and fishing hats looking over their sholder at the stranger. No food, it just soaks up beer
Bar, Lounge = Smoke filled sleazy place to drink hard alcohol
Club = Expensive beer, wine, hard drinks, and really loud electronica music Un ta Un ta Un ta.... brika brika What?

1st time for everything. My Wy2352 packs were manufacturer November 15. Figured they'd be fine and the starters sure looked active to me. I piched a bit sooner than my normal 12 hrs, but they looked to be fully in suspension rather than just dead and settling out. But after 3 days there is absolutely no change in gravity and the surface of both beers is dead still. The gravity samples smell like beautiful freshly made wort. So, I bumped the temp to 65F and pitched active starters of Wy1056 (all I had on hand)

I guess these will be mutt beers now. Some sort of bumpkin redneck Kölsch and Alt.

Oh well! Might even dry hop them just for schlitz und giggelz

Beer Recipes / Re: "Juicy" IPA
« on: April 19, 2016, 06:21:50 PM »
I prefer shredable. Actually, a word that gets used a ton and in different ways each time is Balance. How you can have a 70 IBU bone dry IPA described as balanced is beyond my understanding of the word. Its just the cool word to say instead of drinkable or tasty.

All Grain Brewing / Re: First lager!
« on: April 19, 2016, 02:58:23 PM »
I know that S. Cerevisiae was adamant that the same process would work for both ales and lagers.

That being said, I do plan on altering the process slightly, as I mentioned above. I'll keep the starter at whatever my initial fermentation temp will be, and pitch them into same-temperature wort at high krausen.

What I'm also wondering is if I should stick to a 5 gallon batch, or make this also be my inaugural 10-gallon batch. Or maybe do some sort of double brew day, run two lagers in the chest freezer at the same time? Would it even be feasible to tie two separate beers to the same fermentation/lagering schedule?
This is the way I do it all the time. Right now I have two 6 gallon batches in the same chest, temp probe on one of them. They are relatively same gravity, one is 1.048 the other 1.055. Both lagers. Both chilled to 48F and oxygenated. Both pitched with 1L oxygenated non-stir active starters. Works like a charm every time.

All Grain Brewing / Re: 55% Efficiency after Batch Sparge
« on: April 19, 2016, 02:50:46 PM »
I've never done a side by side comparison between sparging with 150 of sparging with 190 to see if one rinses more sugar than the other, so I'll take your word for it. Like I said, I've not seen much change in efficiency by sparging hotter. Since I'm not draining every drop from the grain bed, or tubing, or pump, or the bottom of my boil kettel, I clearly dont care about squeezing out another 2 or 3% efficiency. But I know my pH is fine and that means I wont extract tannins, so why not get closer to boil temp? That is more my point than the honey analogy. If the analogy came off like the whole point of my post, I apologize.

Ingredients / Re: Tobacco
« on: April 19, 2016, 02:35:14 PM »
No, but now I'm craving an imperial stout and a berry wildwood

I wish I had your talent for making up cigar names.  :(
I guess they are called Backwoods Mild n Wild, sorry. I quit smoking 6 years ago and kind of forgot

General Homebrew Discussion / Re: 2016 Spring Swap - Official Thread
« on: April 19, 2016, 03:59:16 AM »
If that's Popcorn Sutton on that bottle...that is bad ass...
Good eye!

Ingredients / Re: Tobacco
« on: April 19, 2016, 02:54:27 AM »
No, but now I'm craving an imperial stout and a berry wildwood

Kegging and Bottling / Re: How Much Priming Sugar for an IPA?
« on: April 18, 2016, 10:52:08 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.

I would say 72* since it was hotter over the past few days (in NY). The average was 65-68*.

How much of a role does the temperature play?
I don't use beersmith but I imagine his carbonation calculator asks for beer temp. When you see that, it's asking for highest temp the beer got to AFTER fermentation was completed.

I use brewers friend.
5 gallons 2.5 volumes 60F needs 4.4 oz corn sugar
5 gallons 2.5 volumes 70F needs 4.9 oz corn sugar
If it got up to 80F it needs 5.2 oz

So it's not huge, but some difference. This is another benefit of temp control. When I bottle condition I know for sure what the temp was.

Something you can do is enter the least volumes you want at the low estimated temp and the most you want if it were hotter then prime with a number between those two. Like maybe min of 2.25 max of 2.7 and then maybe the average of those two sugar amounts is 4.5 oz for 5 gallons.

You are right though, earlier when you mentioned not doing your sugar calculation until you know how much is in the bottling bucket.

In the end I'll tell you the most common mistake. Not beings patient and ensuring that the beer is all done fermenting. Lots of people see the airlock quit, take a reading and it shows what the recipe suggests, so they bottle it up. But the beer still had some work to do and they end up with foam rockets.

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

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.

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.

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.

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