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Messages - klickitat jim

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All Grain Brewing / Re: carmel taste to wee heavy
« on: November 03, 2014, 06:15:40 AM »
London Pride is a beautiful thing

Kegging and Bottling / Re: Priming with honey
« on: November 03, 2014, 05:20:21 AM »
If you haven't brewed it yet you might consider honey malt.

Homebrew Competitions / NHC 15
« on: November 02, 2014, 11:19:45 PM »
It can't be too soon to start planning yet? What are you entering this year. For me, I got a 40 (38/42) on my Scottish so I'm going for it again. The National level judge picked up oxidation and gave it a 42. The rank pending said it was lacking peat earth. So I'm going to change one thing. I'm bottle conditioning instead of bottling off the keg. Fingers crossed.

Then I'm cheating. Entering my peat earth lacking Scott as a Northern English Brown since my wife can't tell it apart from New Castle Brown. Then I'm doing one with more hops to enter as a Special Bitter.

Depending on how my NW Wild turns out I might enter it as am American Mixed Fermentation 28b in new guidelines, if they decide to use them this year.

So 3 maybe 4 entries planned.

Kegging and Bottling / Re: Drill through Freezer / Fridge
« on: November 02, 2014, 09:56:16 PM »
If you are not absolutely sure there aren't any lines where you are drilling I suggest using a hole saw with no center drill. Only cut through the outer skin. Then use a knife and pick through the insulation carefully to explore for lines and wires. If you find some do more excavation and push them out of the way.

Commercial Beer Reviews / Re: Chico or Mills River?
« on: November 02, 2014, 09:01:30 PM »
Right on. Time to stock up on poinsettias beer. Love that stuff

Yeast and Fermentation / Re: Accidentally froze yeast
« on: November 02, 2014, 08:59:34 PM »
My sanitation is tight. I always brew ales, but decided to brew a Pilsner.  I has poured off the starter wort so there was just enough to pitch the yeast cake.  I was trying to acclimate the yeast and wort together.  The fermentation chamber got to cold bringing 8 gallons of wort to 50f.  The yeast slurry was not completely frozen, but mostly. Never had this happen before.  I was hoping someone would tell me the yeast is still fine to pitch.
Ah ha, makes sense cuz the freezer would be working hard to get that volume down to 50 which would for sure freeze the little dab of yeast.

Maybe just pitch it and prove it can be done. In the wild they get frozen every winter but come back to life. Once they get going they should separate just fine. It may not be the optimal method but my money says it's fine. Will make beer

Kegging and Bottling / Re: Drill through Freezer / Fridge
« on: November 02, 2014, 07:41:55 PM »
Bad idea. There may be coolant lines running through the shelf of the freezer. You do not want to cut those. Wouldn't the beer lines freeze in the freezer anyway? Yout would need a ton of beer line to have slack in the freezer so you could open the door. Your safest bet is to run your shanks through the fridge  door as high as you can without bumping into the freezer part. Keep the freezer in tact for hops storage

Ingredients / Re: hop pellit storage
« on: November 02, 2014, 07:33:21 PM »
They make an attachment to vacuum seal canning jars. That would probably do a good job.

Kegging and Bottling / Re: Priming with honey
« on: November 02, 2014, 07:29:59 PM »
I think that will work. But I don't think 4.67 ounces of honey will bring any noticeable flavor to a porter.

Yeast and Fermentation / Re: Accidentally froze yeast
« on: November 02, 2014, 07:26:23 PM »
If your sanitation is top notch you should be ok for 24. What are you brewing that the yeast need to be so cold?

General Homebrew Discussion / Re: What's Brewing this Weekend? 01/18/2014
« on: November 02, 2014, 06:23:19 PM »
I'll believe you.

Edit: The Scott is churning like mad and the Special Bitter is right behind it. It just needed a buddy I think.

General Homebrew Discussion / Re: What's Brewing this Weekend? 01/18/2014
« on: November 02, 2014, 05:57:49 PM »
Well I got cold last night so I only brewed the Scottish. Doing the bitter right now.

Longer lag time than im used to on the Scottish.  At 17hrs right now and no krausen. But it was at 58º when I pitched using a fresh repitch at about 200B cells SWAG. Plenty of O2. Funny how that can freak you out. Its up to 63 now on its way to 65. I have no doubt it will be fine, right?

What I think he means is that smooth is a texture so its describing the mouthfeel. But I'll bet you mean flavor.

Kegging and Bottling / Re: film on bottles
« on: November 02, 2014, 04:51:04 PM »
Oxyclean soak and scrub, rinse soak, running rinse, starsan submersion, onto bottling tree. This is what I do. No film

Equipment and Software / Re: Laminar Flow Hood for home yeast lab
« on: November 02, 2014, 06:14:31 AM »
I googled laminar flow hood owners manual. Looks like you can download some info at

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