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Messages - klickitat jim

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631
I still think, as far as a forum goes, ignoring things that rub you the wrong way is probably the best option. If a post is meant to cause anger, and people respond out of anger, then the poster won their little game.

Now, regarding step mashing, I tried the Hochkurtz step mash from Troester's website on two beers one day and got nothing out of it. But I'm not on a crusade to stop others from doing it. In fact I might try step mashing again.

Honestly, I dont hang out here to try to get anyone to do things my way. I have always tried to keep an open mind about suggested methods, and I have tried many, adopted several, rejected others as not working for me. If someone, who has not tried my beer, claims to know its wrong, claims to know the fix, but won't say what it is... whatever. Maybe he's right, but since I'll never know if he's right, I'm not going to waste any time being upset about it.

I'll say it again. Ignore it, dont feed it.

632
Ignore it rather than feed it

633
I learned something. I have been pronouncing it Ur-Kell and when I heard you pronounce it Ur-Kwell I thought "Oh, come on!" Then Annie pronounced it that way, and I figure anyone who has brewed PU at the brewery in Pilzn ought to know how to say it. Its Pilsner Ur-Qwell for me from now on.

On that note, tell Drew its pronounced Teets. At least it is here in cattle country

For me, the most fascinating thing in the episode was the discovery that hops contain diastase.  Blew my mind!
When I heard that I thought "Denny just found the true reason behind Mash Hopping" LOL

634
General Homebrew Discussion / Re: strange flavor after bottling
« on: April 14, 2016, 03:34:02 AM »
It was just a thought. Carry on

635
General Homebrew Discussion / Re: strange flavor after bottling
« on: April 14, 2016, 02:17:18 AM »
So you had about 4 bottles left in the keg that had been sitting still long enough for you to drink from the tap all but those 4?

Did you wiggle the keg at all prior to bottling?

The symptoms and tasting notes sound to me like you disturbed some sedimentary yeast and dark malt particles back into solution.

When I bottle with my beergun I enjoy from the tap until its hit that "perfection" stage, then I attach the beer gun without moving the keg AT ALL and bottle what I need.

636
It was at 1.013 at 41F? That means it should be more like 1.011-1.012 at 68F. It reads higher when it's colder. Suggestion for the future - aerate longer than a minute, give it 2 minutes at least. Sounds like you did everything else fine. You didn't mention your mash profile though. Do a step mash if you didn't; try 60 minutes at 145F, step to 162F for another 60 minutes.

From what I've read, the traditional cold fermentation schedule can be tricky, you just have to make sure to have all the right variables in place for it to not stall out on you.
I'm brewing my Helles and a Dunkel this weekend and for kicks I think I'll try your 60 @ 145 60 @162 just for a look see. My only stab at a step included a protein rest.

The Helles is a solid 40pt beer with single infusion, but I'd go the extra effort every time if it bumped it to 45

637
Yeast and Fermentation / Re: Methyl anthranilate (Grape Ester)
« on: April 13, 2016, 11:30:18 PM »
As I explained to Martin yesterday, the conversion of heptanal to ethyl heptonoate requires multiple reactions.   The first reaction involves the conversion of the alkyl aldehyde heptanal to the higher alcohol heptanol (CH3(CH2)5CH2OH or C7H16O).  The conversion of heptanal to heptanol results in the production of the carboxylic acids heptanoic acid and 2-hydroxyheptanoic acid. Anyone who has read "Have You Seen Ester?" knows that a carboxylic acid is an acid whose formula ends in COOH, which is also known as a carboxyl group.



As one can clearly see, the formulas for heptanoic acid and 2-hydroxyheptanoic acid both end in COOH.


Ethyl heptanoate is the condensation reaction between ethanol and heptanoic acid.

C2H6O + CH3(CH2)5COOH → C9H18O2 + H2O

The above reaction reads one molecule of ethanol plus one molecule of heptanoic acid yields one molecule of ethyl heptanoate plus one molecule of water.

I have the links to the publications that I provided to Martin if anyone is interested.
Howdy sir!

638
I learned something. I have been pronouncing it Ur-Kell and when I heard you pronounce it Ur-Kwell I thought "Oh, come on!" Then Annie pronounced it that way, and I figure anyone who has brewed PU at the brewery in Pilzn ought to know how to say it. Its Pilsner Ur-Qwell for me from now on.

On that note, tell Drew its pronounced Teets. At least it is here in cattle country

639
Homebrew Competitions / Re: Remaining NHC sites
« on: April 13, 2016, 07:40:45 PM »
so judging in philly happened this past weekend (april 8-10).  when can we expect results to be posted?  how many days has it taken other locations to complete the process?
Seattle was quick. About a week

640
General Homebrew Discussion / Re: Master is too weak of a word
« on: April 13, 2016, 01:18:04 PM »
Thanks guys
I gave it a test run and I'm at about 22 minutes. I think I'll get it down there with a little more practice

Edit: I just did German Pils in 16 min. I did not think that would be possible when I first started... took more like 30 LOL

641
General Homebrew Discussion / Re: Master is too weak of a word
« on: April 12, 2016, 04:19:05 PM »
Im working on getting quicker at writing the recipe answer while still getting all of info on paper. One thing that is slowing me down is hand calculating all the formulas. Can you just write the formula and result, doing the math on a simple calculator? Or do you have to write out all calculations?

642
Yeast and Fermentation / Re: Confessions of a Yeast Abuser
« on: April 12, 2016, 02:13:38 PM »
I feel a challenge coming!

1 gallon batches- something that doesnt require much work or hops, like an extract blonde.
One gallon fermented with Mr Malty calculated slurry amount
One gallon autoclaved and aseptic transfer pitched with a single colony. (Unless you have a scope to grab a single cell, but I think a tiny single colony ought to prove the point)
Blind Triangle test

The trick would be to also autoclave your oxygenation wand...

643
General Homebrew Discussion / Re: 2016 Spring Swap - Official Thread
« on: April 12, 2016, 02:08:29 PM »
That's the freaky part.

Oh well, we'll see what happens, huh? They told me it may take 8 days...

That means they're drinking one bomber per day.
Probably LOL!

Tonight I'm crashing an IPA and my NHC rebrew. This weekend I'm brewing Helles and Dunkles. I have one bomber of Challenge left. So they either find the box or you get a new box sometime late May early June. The weather will be better for drinking beer then anyway, right?

644
General Homebrew Discussion / Re: 2016 Spring Swap - Official Thread
« on: April 12, 2016, 02:02:09 PM »
That's the freaky part.

Oh well, we'll see what happens, huh? They told me it may take 8 days...

645
Yeast and Fermentation / Re: Methyl anthranilate (Grape Ester)
« on: April 12, 2016, 01:57:00 PM »
Isnt this the grape-lollipop ester that S Cerv. talks about in some British strains?
Winner winner chicken dinner

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