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Messages - klickitat jim

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631
The Pub / Re: Posting Pictures
« on: April 18, 2015, 05:20:20 PM »
Tapatalk works for me

632
Ingredients / Re: Using your back yard creek
« on: April 18, 2015, 05:18:53 PM »
A bucket. ;)

The boil will kill anything in the water. Sending a sample to Ward would be best, but you could just try it too. People have done crazier things.
I dont know about ANYTHING... I prefer that my tattoo artist not just boil the equipment.

633
Ingredients / Re: Using your back yard creek
« on: April 18, 2015, 05:16:25 PM »
Beaver Fever would be one reason not to.

634
Extract/Partial Mash Brewing / Re: Newbie question - krausen
« on: April 18, 2015, 01:49:33 PM »
The best reasons to rack the beer off of the yeast are 1. Its all done fermenting and cleaning up fermentation byproducts; 2. To prevent the yeast from dying of old age and leaking their inards into the beer. Number 1 can happen in 7 days, but number 2 won't normally happen for a couple of months or more. There are other reasons, but these two apply to every beer.

The most frequent problem with new brewers is patience, or following outdated instructions. The flow usually goes like this. Rack off of yeast too soon when the beer is not fully fermented and still has a few points to go, and still has some diacetyl. Then open the bottle too soon and wonder why there's no carbonation. Also notice a buttery slickness and wonder if more time in the bottle will clear that up. Then at about 2 weeks the carbonation is right but the diacetyl is still there. Then after a month every bottle is a gusher because they bottled when the beer still had several points to go before it was done. End result is that the lack of patients netted them one bottle of properly carbonated beer with an off flavor. The rest gets dumped.

I suggest waiting until there is no activity for a few days, then take a gravity reading. Write down the number and taste the sample. Is it slick or buttery butterscotch? After about 3-7 more days take another reading. You're looking for two identical readings and no off flavors. It may take another few days and a third reading.

635
Commercial Beer Reviews / Re: Sierra Nevada HopHunter
« on: April 18, 2015, 01:27:10 AM »
I finally was able to give this a try tonight. The hop aroma was great, and there was a really nice amount of hop flavor, much more than the typical commercial IPA. My main complaint is that I definitely picked up a bit of onion. It was right near the edge of what I can tolerate before the beer becomes unenjoyable. But otherwise, whatever they're doing is sure working out well in this beer.
It finally showed up in the Gorge. It wasn't until I read your post that I got onion. Not on flavor but in the aroma, and very faint so it might be power of suggestion.

I'm not a huge IPA fan, I like a good one, but its not one of my go to styles. That said, this is a tasty one. At least for a piney IPA. Its very fragrant of Nobel Fir and cedar bows with tangelo background. Reminds me of Christmas. Beautiful bright yellow with a quick fading white head. Very clear for a hoppy beer. Fir bows and orange zest forward flavor. Not much malt to be found. Clean chico type fruity esters. Slightly alcohol warmth. Medium body, cean and dry. Lingering piney aftertaste. Drinkable and even though im not an IPA fan, I could do two or three of these no sweat.

636
General Homebrew Discussion / Re: thin beer
« on: April 17, 2015, 04:43:57 PM »
My first beers had so much body they had to be beaten into the glass with a night stick,

OMG that's funny. I resemble that, Jim. I'm pretty sure a few of my first beers could be poured on pancakes if I got to try them now.   ;D
Even better

637
Beer Recipes / Re: new Pale Ale
« on: April 17, 2015, 04:21:06 PM »
wow 10# red x really dropped my PH vs projected. targeted 5.4 in brunwater, and it was 5.15! no worries as I added my baking soda to raise PH to 5.4.  must be the special malting process makes this base more acidic than your average base malt.
Interesting.  That may explain the sharpness I got. That was in an irish red so I kinda liked the sharp dryness, coupled with the irish yesst it made me imagine what a guiness amber would be like. I need to rebrew that some day.

638
General Homebrew Discussion / Re: Spring 2015 Beer Swap
« on: April 17, 2015, 04:17:48 PM »
Matt, box is shipped. Tell Chris hi, the box originally came from him. Tracking number emailed.

639
General Homebrew Discussion / Re: thin beer
« on: April 17, 2015, 04:09:32 PM »
According to several studies it is a well known fact that I think too much body and sweetness would be more common with new brewers, with a magin of error of 100%. My first beers had so much body they had to be beaten into the glass with a night stick, and had not only too much flavor but too many flavors as well. Chewy as a neoprene glove and many similar odors and flavors.

You can achieve this by using LME, no sugar, and steep the snot out of about 5 lbs of crystal per 5 gallons. Then have no idea what sanitation is.

I've conquered that, but now I almost need to start going the other way with some of my beers. Some of my sours are a tad thin. I guess its not essy to have a 1.003 FG and have some body left.

640
Equipment and Software / Re: Burner for anniversary
« on: April 17, 2015, 01:45:40 PM »
Is that copper on the legs?

From the Northern Brewer site, Question and Answer section:

"The copper pieces on the Bru Burner are copper plated, not painted"

So not solid copper but not painted either.  Either way, its a think of beauty.

Paul
That's good. You wouldn't want all that weight on solid copper

641
Beer Recipes / Re: What should I brew?
« on: April 16, 2015, 11:22:35 PM »
How about just let us know how it turns out

642
Kegging and Bottling / Re: Gusher vs. Infection
« on: April 16, 2015, 07:45:28 PM »
I did check the gravity again on one of these and it was at 1.010. I have been guilty of possibly not letting the beers fully ferment out in the past. From what I've read I can't imagine a move of a point or two would cause this though.
5oz of priming sugar will increase gravity by 0.003. So if the yeast fermented the priming sugar and also fermented the wort an extra 0.001, that's like adding 33% more priming sugar.
 

Wow, I had no idea, that is quite a bit more! BUT doesn't that priming sugar only temporarily increase the gravity? Once it's carbonated it's like it was never there and should return to pre-priming sugar levels.
Yes. It increases it then turns it into alcohol and CO2. But you have a cap on the bottle...

643
Kegging and Bottling / Re: Gusher vs. Infection
« on: April 16, 2015, 07:42:16 PM »
How many days between final gravity readings?

I don't want to answer this as I may or may not have followed the three day rule.
That's why I asked. 1 day to brew. 7~10 days fawning over it. Half a day bottling it. 14 days waiting for carbonation.  15 minutes to dump it. But somehow that few days between FG samples seems like such a waste.

Up to you, but I've learned to be patient especially when bottling

644
Beer Recipes / Re: What should I brew?
« on: April 16, 2015, 07:36:08 PM »
Option 3 send it to me

645
Events / Re: Time to kill after the NHC
« on: April 16, 2015, 07:28:12 PM »
Everytime I see it I think someone is murderous after seeing their results from the 1st round of the NHC.
Thanks! It needed to be said

Its beer people! Lets put the guns down and learn some social skills.


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