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Messages - klickitat jim

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601
All Grain Brewing / Re: Munich Dunkel Mulligan
« on: February 21, 2015, 09:19:24 AM »
So ive listened and here's what im going to do.
50% Weyerman light mu NJ 7ch
50% GW dark munich (cuz I don't have weyerman dark)
2oz carafa 2

25 IBUs of Magnum

602
All Grain Brewing / Re: Munich Dunkel Mulligan
« on: February 20, 2015, 06:31:28 PM »
Glad I asked I guess. You're talking me out of it. Maybe I'll drop the spec b and sub a little Munich 20l

603
All Grain Brewing / Munich Dunkel Mulligan
« on: February 20, 2015, 05:49:38 PM »
My first dunkel is on tap now and is a pretty nice Vienna Lager. Wrong city

Tomorrow I'm trying a do over. I made a Modelo and I want an Ayinger
I'm being a bit sneaky though, and shooting for an Ayinger that you might find in a bottle shop in Portland. So it needs to have a hint of "imported" age. Just for beer geeks like me who will never know what its like fresh off the schnitzel.

Dunkel Kracker
10 lbs Weyerman Munich light
8 oz Melanoidin
8 oz Special B
2 oz Carafa II special
145-148º 90 min

14 grams Magnum at 60

Wyeast 2308 Munich Lager pitched at 48, set at 50º and walked up a degree a day after krausen slows

Think I'll hit my target?

604
General Homebrew Discussion / Re: Brew day efficiency ideas
« on: February 20, 2015, 05:33:41 PM »
I agree, except for
Pressure canning starter wort
Clean as I go
Measuring hops before I brew
No bags, I go commando
FWH and WP is pretty awesome, but I dont know about using it solely
Big ass chiller with pumped recirculation
No secondary unless im doing a second fermentation
Limited drinking
Minimal worrying

But other than those few, I agree. Unnecessary!

605
Equipment and Software / Re: The Zymatic has landed!
« on: February 20, 2015, 04:59:25 PM »
What are you brewing, Dave?                          Dave?

606
Kegging and Bottling / Re: Bottling sour. will I need to ad yeast
« on: February 20, 2015, 04:51:32 PM »
BN is awesome. Trust but verify though. Some stuff awesome, some stuff pulled out of thin air. (Qualifier, I have not heard the Sour Hour yet. But the others.... trust but verify)

607
General Homebrew Discussion / Re: Light American Lager guidelines
« on: February 20, 2015, 04:45:58 PM »
Sulphur is a flavor: flavor is a no-no in lite American lager.
Distilled water carbonated to 2.5 volumes would be a 50?

There's flavor in 1a if done right. There's a touch of a lot of stuff in a good one.

608
General Homebrew Discussion / Re: Light American Lager guidelines
« on: February 20, 2015, 07:19:16 AM »
A touch in a light lager would not be the same amount as a touch in a german pils because theres nothing to hide behind. Also to me a touch is about the same measurement as a hint. Barely noticeable

609
Kegging and Bottling / Re: Losing Carbonation And lacing After First Pour
« on: February 20, 2015, 06:17:11 AM »
That was my thought too but I'm not a tap line guru. Mine are 3/16 and about 6' long. I usually have my reg set at about 12psi. I cut it to 10 with small malty beers.

610
General Homebrew Discussion / Re: Light American Lager guidelines
« on: February 20, 2015, 06:11:54 AM »
If its a touch, and pleasant, I think its fine. 1a calls for low levels of yeast character, since its a lager that would include sulfur. In my opinion...

611
Kegging and Bottling / Re: Bottling sour. will I need to ad yeast
« on: February 20, 2015, 05:57:39 AM »
In my experience youd be fine without. It may take a month or two to carb up.

612
Yeast and Fermentation / Re: Wyeast 1056 vs White Labs WLP 001
« on: February 19, 2015, 05:25:46 PM »
With any yeast strains that are so-called equivalent, there will always be differences since the yeast evolves over time.  Now, the differences could be very slight, or very significant.  In this case, the three strains are all similar enough that most people don't care too much.  Personally I like US-05 which I believe is the most attenuative of the bunch, close to 80% with the others more around mid-70s for attenuation (all roughly on the average and recipe-dependent, of course).
I surprised myself on my current IPA going from 1.060 to 1.006 in 7 days with 1056 at 63°

613
Kegging and Bottling / Re: Priming Sugar Issue
« on: February 19, 2015, 05:18:24 PM »
Ditto on putting sugar in the bottling bucket first, and I'll stir after adding the beer (belt & suspenders). I've never seen the priming sugar get syrupy.
How much sugar and water did you use? I'm in the 250 - 500 ml range of water for a 5 gallon batch, depending on the amount of sugar used.

How much water do you use? I use the priming sugar calc. on Northern Brewer. I'm never concerned with the volume of sugar, but maybe my water volume matters?

I use just enough water to dissolve the sugar.  I only boil it for a minute or 2.
Same just about. I bring water to a boil, dissolve the sugar, shut it off, install lid, and then label it "not wiener water"

614
General Homebrew Discussion / Re: What's Brewing This Weekend? 2/13/15
« on: February 19, 2015, 01:37:47 PM »
A Helles and a Dunkel this weekend. And I'm doing them analog style, so they won't have that strange wifi aftertaste

615
The Pub / Re: Brewery Interview
« on: February 19, 2015, 01:33:51 PM »
Rubber steel toe knee highs, bibs, welding helmet.

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