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Messages - klickitat jim

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The Pub / Re: Hmmm
« on: March 30, 2015, 10:18:39 AM »
It goes with his job all the time.
Sometimes huh ;-)

Extract/Partial Mash Brewing / Re: C15L base malt?
« on: March 30, 2015, 10:15:15 AM »
I cant find my mash dont mash list, but im quite sure honey malt needs to be mashed.

Extract/Partial Mash Brewing / Re: C15L base malt?
« on: March 27, 2015, 07:02:53 AM »
Can honey malt be steeped? I thought it needed to be mashed

The Pub / Re: Hmmm
« on: March 26, 2015, 06:57:11 PM »
Can't remember. But, quite often it's the other way around.

The Pub / Hmmm
« on: March 26, 2015, 06:43:31 PM »
All hooked up n ready to go camping, with like 150 other campers... Had to give up judging at NHC to go do family thing. It will be fun, but criminy. At some point I thinkbid rather just drive around and camp in my own driveway. Chin up, I'll survive, family first right?

Beer Recipes / Re: Stylistic question.....
« on: March 26, 2015, 05:40:00 PM »
Well you were typing while I was guessing. I'd probably enter it as a dubel but it's a bit on the dark side, which may be too roasty too. Brew it, taste it, then decide

Beer Recipes / Re: Stylistic question.....
« on: March 26, 2015, 05:36:11 PM »
I wonder if he found a commercial beer that's labeled as Belgian Brown? That's a whole other thing. You'll find commercial beers that are called by styles not found in the 08 bjcp guide. Might be in the BA guide. Might be something they invented or that isn't called that by one group or the other. Guidelines aside, pretend they don't exist, if someone handed me a beer and said check out this Belgian brown... I'd expect it to be brown and Belgian (either a common clovey or spicey fermentation profile, or farmhouse ish with some acidity and barnyard or cherry pie qualities)

Beer Recipes / Re: Stylistic question.....
« on: March 26, 2015, 05:10:04 PM »
One primary difference is yeast or fermentation character.  A dub is going to have a distinct "Belgian" ester to it, where brown ales (by bjcp guide) is going to be British or American

Ingredients / Re: Longer boil, darker color?
« on: March 26, 2015, 05:05:28 PM »
Thanks everyone!
Oh you're totally welcome. Glad I was able to be so helpful.

Ingredients / Re: Longer boil, darker color?
« on: March 26, 2015, 11:57:50 AM »
In any event, I highly doubt that its due to boiling extra long. Not a very good biz plan. Imagine the meeting for that one. (cue Waynes World dream scene fingers...)

William: "So, I think it would be simply smashing if we could say that we only use pale malt in our beer. The down side is that our power bill will double or triple, but think of all the chaps in pubs rubbing their heads in wonder."

Timothy: "BRILLIANT! "

Nigel: "Or... and I'm just thinking out loud here... we could double our profit margin by just starting a rumor that we only use pale malt."

Timothy: "Mmmmmmmmmmm, no. That's stupid Nigel, we're going with the pale only plan. I will make up the profit difference by simply not paying the rent. Now then, what shall we call it?"

Commercial Beer Reviews / Re: Beer Camp Hoppy Lager
« on: March 26, 2015, 11:29:17 AM »
Euge, I work nights right now. 5am is my 8pm

General Homebrew Discussion / Re: NHC 2015 First Round Results
« on: March 26, 2015, 11:24:52 AM »
No you have an advantage...blah blah blah, wah wah wah  ;D

Congrats on the win!!!

I wish I had sent my ciders to Austin...1 entry in Standard Cider!
Why Austin? Cuz they give everyone an award?

Homebrewer Bios / Re: Frankenbrew
« on: March 26, 2015, 11:22:41 AM »
I prefer "you people"

The Pub / Re: What is this?
« on: March 26, 2015, 04:04:10 AM »
Ya, it's not Greek. I hope you are able to un-learn it, lol

Yeast and Fermentation / Re: Type of DME for yeast starter?
« on: March 26, 2015, 03:48:54 AM »
I use the lightest color I can find just because it's easier to see through, no other reason.

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