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Messages - klickitat jim

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601
Ingredients / Re: dried sour cherries
« on: May 06, 2015, 05:02:53 PM »
I thought they said the guys name they were having on was drew, but could be wrong. In any event, its a brewer from Cantillon

602
Does anyone believe that we will eventually reach a point where there will be specialized certification within the beer categories?

I think it would be a good idea.  We'd have more judges because it would be far easier to be excellent at 1-3 styles.  The hard part would be at the level of managing judges & competitions - but that's what we have computers for right?

I vote yes.
I like the idea. But im also not organizing education or exams, so its easy to like ideas since there's no effort involved. My take on it is that why competitions give judges an opportunity to select what styles they prefer to judge, and which styles they don't want to judge. Those check boxes aren't meant to get judges on the beers they like to chug, and away from the styles they dislike. It should be about your knowledge on those styles. In other words, if all one knows about a certain style is what the guidelines say, for example you've never tasted one... you ought to check the box that you can't judge those. Check the prefered box on the styles you really know.

Its an interesting "perfect world" idea, but I can't imagine the organization nightmare that would go into it.

603
Ingredients / Re: dried sour cherries
« on: May 06, 2015, 03:03:22 PM »
Two great men together a couple of days ago: Russian River and Cantillon. USA and Belgium, one battle for beer!
https://scontent-ams.xx.fbcdn.net/hphotos-xpf1/t31.0-8/11170298_10205663683464203_1119773845261855619_o.jpg
He's supposed to be giving an interview in the Sour Hour. Looking forward to it.

604
General Homebrew Discussion / Re: Pics of recent brews?
« on: May 06, 2015, 11:20:13 AM »
I wish I had known that earlier on. Would save me a lot of grief by just calling my beer a "Hefe-IPA"

605
Hey everyone, the new guidelines are out!

Oh, dang. I'm late. I feel like I waited all year to see the ball drop, then slept through it.

I'm stoked about the way the American Wild Ale came out. Now my tasty beer wont be gouged for not being flat and not tasting like blue cheese and sweat socks. The only slight bummer will be entering a fruited one and a non fruited and end up competing against yourself. But thats a good problem to have.

I like a lot of the other changes too. Good job BJCP!

606
I'm disappointed in a sour beer that I made back in January and am looking to tart it up a little bit with raspberries. Anybody have advice on how much to use and best practices? It's a oats/wheat based beer, 4% and at about 1.008 right now. I don't want mouth-puckering, but rather a nice tang.
What did you pitch, and what was your method?

607
All Grain Brewing / Re: What causes a metallic taste?
« on: May 05, 2015, 04:04:36 PM »
That's the problem with describing flavor by distance. Perhaps chlorophynols taste metallic to him. I can see that happening. To me they are like a latex exam glove only stronger and far more disgusting.

608
General Homebrew Discussion / Re: Spring 2015 Beer Swap
« on: May 05, 2015, 03:57:08 PM »
Pete.  Package received.  Thanks. 
 
hope no one thinks I'm anal because I spent so much time making them look professional.  ;)
No, that would be rude and insensitive. So, thanks for beating me to it. Now I don't have to ban myself

609
General Homebrew Discussion / Re: Spring 2015 Beer Swap
« on: May 05, 2015, 01:38:06 PM »

Took the online written?

Dead Guy is frequently in my fridge. At $10 a six though, not too much

Just the online entrance. Scheduled for Sept tasting. Gotta rack some points judging as well.
Awesome! Good job. You will do well.

610
General Homebrew Discussion / Re: Spring 2015 Beer Swap
« on: May 05, 2015, 01:36:08 PM »
Took the online written?

Dead Guy is frequently in my fridge. At $10 a six though, not too much
Is beer cheaper out there because of all the competition? Around here $10 for a six is about the starting point for craft.
I normally pay about $8 for a six $15 for 12 pack of Full Sail, Deschutes, Sierra Nevada, etc. Dead Guy is at least ten. Normally bombers are $4-5

611
General Homebrew Discussion / Re: Spring 2015 Beer Swap
« on: May 05, 2015, 11:57:00 AM »
Took the online written?

Dead Guy is frequently in my fridge. At $10 a six though, not too much

612
I do 1.035ish wort with extra light DME and about a half teaspoon of wyeast nutrients. Seems to do the job nicely. Tho it would be interesting to try a maltose glucose peptone servomycyes combo.

613
Beer Recipes / Re: First All Brett Beer
« on: May 05, 2015, 06:33:04 AM »
Duh... too early. I haven't done brett only. The ones ive tried that were clean were not brett b. I do my brett L at 68º. You might take a look at this http://www.brettanomycesproject.com/ lots of good info on how brett behaves and such. I think he was seeing brett b finish fermentation in 6 weeks at 70 IIRC. That doesnt account for flavor changes over time though, just hitting TG.

614
I chuckle at myself when I think back over the past couple years. My brewing knowledge journey started with the Palmer free on line book. By the way I don't think it will ever end. So I know that what I know now might not be entirely correct. My yeast use started with sprinkling US05, then rehydrating, then pitching smack packs, then making shook starters, the stir plate starters, the repitching x amount of slurry, the rinsing, then back to not rinsing, then to making stir plate starters with 100ml of slurry, to now I usually just make a oxygenated nonstirplate starter with a fresh smack pack.

Last year I started making sours in the summer. Doubling my sour production this summer. So I've been listening to the sour hour, reading Chad Yackobson's brett dissertation page, and any other brett lacto pedio info I can find. This go around is a little easier on me because ive learned not to take everything as fact the first time I read it. When I share info I try to delineate between what ive heard and what I've experienced. Keeping always in mind that I am the furthest thing from an expert or scientist.

I really dig mark's posts on yeast. Much of it is deep water for me. But I think he's right on regarding yeast rinsing and storing on water. Assuming perfect sanitation, the best you can hope for with rinsing and storing with water is that you might remove some trub, you might remove the most nonfloculant yeast (probably the liveliest or most attenuating of the bunch), and leave the survivors in a nutrient depleted solution. Not to mention that beer should be about 4.5 ph or lower, while water is usually 6.5 or higher. Anything over 4.5 runs the risk of incubating contamination, or so I've heard.

Not to mention that none of my yeast handling techniques ive tried along the way ever obviously improved the quality of my beer, except for using a fresh smack pack in an oxygenated nonstir starter, with autoclaved dme starter wort that had nutrient included. That method has given me the most reliability. Im also a new fan of gel fining the primary, so I'm fine with shelling out $7 for a new pitch. So is my LHBS ;-)

615
Beer Recipes / Re: First All Brett Beer
« on: May 05, 2015, 05:06:03 AM »
Which brett?

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