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Messages - klickitat jim

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601
General Homebrew Discussion / Re: Which style?
« on: November 22, 2015, 05:45:04 AM »
34B crossed my mind too. From your experience do these kinds of beers stand a chance against the more obscure beers?

602
General Homebrew Discussion / Which style?
« on: November 22, 2015, 04:42:27 AM »
Which style would you put this in for a comp?
1.060 ~6.5%, 12 srm, ~35 ibu citrusy, lager
Red X with german magum bittering, load of mandarina bavaria in whirlpool
Its numerically a Märzen, but for the orangy hop flavor. Or pale ale minus crystal and ale yeast
In my mind it seems like it could be a tasty beer with all german ingredients that just doesnt have a clear home in a bjcp gig.
I'm thinking 34C Experimental, but the overall calls for "unique" and I don't know about that

What say you?
Especially if you have experience in judging specialty beer. Would it stand a chance, or will the smoked pumpkin saisons with juniper berries push it out?

603
All Grain Brewing / Re: Dramatic flavor-change question
« on: November 22, 2015, 12:29:25 AM »
mouthfeel is fuller than you'd expect for finishing at 1.011 and I had thought buttery 'could' be a component but I'm not terribly sensitive to diacetyl. Assumed fuller mouthfeel was from alcohol and hop oils.

Fermentation was in stainless (10-gallon corny) at 66F for 14 days, then 5 days on first dry hop @ ~68F, which seems to also reduce likelyhood of diacetyl?

I don't know much about Pedio behavior - can it turn a beer so quickly?
Pedio is works quite quickly and can throw a lot of Diacetyl

604
All Grain Brewing / Re: Dramatic flavor-change question
« on: November 21, 2015, 07:28:16 PM »
Are you sure it is not a butter flavor? That sounds like diacetyl. It can appear after kegging/bottling.
Especially if you get a pedio infection at packaging

605
General Homebrew Discussion / Re: Mosher Historical Beer Myths
« on: November 21, 2015, 04:38:32 PM »
Analogy...

In my county there is a 10,000 year old pictograph they call "She Who Watches". Its in a State Park and you can only see it if you take a tour. So one time I took the tour. The guide told this long story of how the tribal matriarch was walking along the river and she got in a wrestling match with some mystical spirit. She grabbed the spirit and threw it at the rock and it stuck there, forever banished to watch the river. The guide asked the group what we though. I said "looks like a racoon to me." The look on the guides face was priceless, like the myth was the way it was and he had never though that it just might be a picture of something they artist may have seen commonly walking around the area. Maybe the simpler explanation is more likely to be true?



Point being, we like our stories. Imagine waiting two hours for your turn to hike out and see this artifact and when you finally get there the group asks the guide what it is and he just said "I dont know, maybe its a racoon." We prefer to invest in a long winded ridiculous story instead.

So, using Mosher's point of view, was the first german lager brewed by a monk in a cave high up in the alps? I doubt it. Were some early lagers brewed in some cave more conveniently located? Maybe

606
Yeast and Fermentation / Re: speidel fermenter 60L
« on: November 21, 2015, 05:46:44 AM »
That last sentence...

Even if you take it apart and clean it, sanitize it, put back together,  then what? Fill with beer, right. Then you wait a couple weeks to a month. Its time to rack. How do you clean it before you rack?

Anyway,  im not trying to start an anti-spigot revolution. I'm just a clean freak and spigots give me the willies.

607
Equipment and Software / Brewers Friend
« on: November 21, 2015, 03:39:12 AM »
Just noticed they upgraded to the 2015 guidelines. Got all my recipes switched over. I'm giddy as a school girl that I now officially have Wild Ale recipes rather than Experimental, and my Helles Exportbier isnt a Dort any longer lol.

608
All Grain Brewing / Re: Grain mill roller spacing?
« on: November 21, 2015, 12:00:11 AM »
I have a CK. I set it at tightest gap and I run it with a plug in hammer drill, with hammer function turned off, and it has a dial stop on the trigger. I set it to the slowest speed that won't slow down when grain is added. Guessing about 200-300 rpm. I cut the power cord and wired it to a waterproof switch, from the switch it runs to a standard grounded plug in.

609
Yeast and Fermentation / Re: speidel fermenter 60L
« on: November 20, 2015, 11:07:47 PM »
I have 6 brand new never used spigots. I don't like the idea. I use an auto siphon

610
General Homebrew Discussion / Re: Mosher Historical Beer Myths
« on: November 20, 2015, 09:09:59 PM »
One thing that caught my ear that I'm sure Mark (S. Cerevisiae) and perhaps quite a few others would very much disagree with... Mosher was talking about brewing lagers and how it's not possible to do in caves in mountains because the temperature of the earth is too warm there. They quoted 56 F.
Basing his argument solely on cave temps is faulty, I'll give you that. For example, near where I live, on the McClellan trail there is an ice cave. I've been there many times. I was there this past August and it was over 100 outside, but about 20' down in the mouth of the cave it was near freezing. Great place to cool off on a summer sightseeing trip.

Google guler ice caves for photos and info.

611
Equipment and Software / Re: pH meters
« on: November 20, 2015, 05:00:09 PM »
Just got a Milwaukee 101 today. Been checking anything around the house that has a Ph notwithstanding. Kicks-ass!
Cant wait to use it for brewing.
 What is the average lifespan in the probe/electrode?
Depends on how well you take care of it. I think mine is a few years old.

612
General Homebrew Discussion / Re: Mosher Historical Beer Myths
« on: November 20, 2015, 04:42:15 PM »
One thing that caught my ear that I'm sure Mark (S. Cerevisiae) and perhaps quite a few others would very much disagree with... Mosher was talking about brewing lagers and how it's not possible to do in caves in mountains because the temperature of the earth is too warm there. They quoted 56 F.
Thats too warm for mine. I would need a cave that would adjust to my actual beer temp 52F, then ramp to 65-68F when I needed it to.

But I heard that part too. I think it would be more dubious,  not because of temps, but trying to picture sandle footed monks with barrels of beer on donkey carts coming off the side of a mountain. Its quaint but not practical. I live in a fairly mountainous area, and in about 1850 Capt McClellan took an expedition of soldiers around the foothills of Mt Adams. They were able to go about 2 miles per day. Its not as easy to haul freight on mountain trails as it looks in the movies. Did they lager in caves in the valley? Probably,  and I imagine they still do in some rural areas.

613
General Homebrew Discussion / Re: Upcoming Rube Goldberg Brewday
« on: November 20, 2015, 04:24:35 PM »
Day 4 1.026! Thats called rippen through

614
General Homebrew Discussion / Re: Playing around with final beer pH
« on: November 20, 2015, 07:12:13 AM »
Must... collect... more... data.  ;D

This is great, my day job and hobby are finally colliding into something we all may be able to use. Maybe. If the data supports it.

Side bar: I think I'm going to screw with some people tonight at the homebrew club meeting. Dose one of my on tap beers to a different final pH and see what people perceive... muahahaha.
I think we need a list of ph of each of the bjcp commercial examples, just to start with lol.

Report back on the club meeting. Maybe blind triangle if you can pull it off.

615
General Homebrew Discussion / Re: Mosher Historical Beer Myths
« on: November 20, 2015, 07:00:54 AM »
Oh I have no doubt. I haven't read brew like a monk. Theres not too many belgian beers that trip my trigger enough to brew them. Saison is about it.

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