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Messages - klickitat jim

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661
All Grain Brewing / Re: How to calculate kettle acid addition
« on: January 28, 2018, 09:46:32 PM »
What can come close is to use your mash pH calculator. Boiling doesn't change your buffering...

Reworded, boiling doesn't change MY buffering, not enough to matter.

662
All Grain Brewing / Re: How to calculate kettle acid addition
« on: January 28, 2018, 09:17:25 PM »
I might have it on my tablet at home if the resident experts fail you.

663
All Grain Brewing / Re: How to calculate kettle acid addition
« on: January 28, 2018, 09:12:37 PM »
That's where I found it when I was brewing my Rube Goldberg German lager. It actually might be in my Rube Goldberg thread. My memory is that kettle acid did not enough to register as a thing for me. But I'm sure others will vehemently disagree.

664
All Grain Brewing / Re: How to calculate kettle acid addition
« on: January 28, 2018, 08:50:03 PM »
Kai might still have his calculation on his website kaiserbrew I think...

http://www.braukaiser.com

665
The article is about partial boil DEM brewing in a pressure cooker

666
I really don't know. I suppose in a light flavored beer, maybe. Probably not in an IPA. But that's just a guess. I'm am outlier around here. I use no-rinse dilution iodophor in my kegs, drained thoroughly.

667
Yes, if you just take a mouthful it tastes like flavorless lemon juice. Just the acid, no lemon. Also akin to licking a 9 volt battery that only has a couple volts left. Mine is 6ml in 1 gallon distilled, FYI.

Now if you want to know what iodophor tastes like, you'll have to ask someone else.

668
General Homebrew Discussion / Re: lid off or on?
« on: January 28, 2018, 02:07:28 AM »
I'm with ya. We're tracking. Brulosophy is what it is. They say so too. One of the reasons I like what they do is that it's thought provoking and you are encouraged to try for yourself. I could easily list some reasons to not like it, but that would be too easy.

I still have no clue how to compute a p value. Never will. Have no desire to.

Any who... sorry to derail.

669
General Homebrew Discussion / Re: lid off or on?
« on: January 28, 2018, 01:51:06 AM »
Ya, who knows. If they hang out with those guys though, they might be a lot more educated on beer than folks are willing to admit. I don't know them so I'm hesitant to cubby hole them.

This is the problem with demanding proof. It goes both way. We need to avoid blanket statements unless they are complimentary, lol.

Anyway, it was humor that I only believe things if brulosophy prints it. But, the few things that they've printed, which I have tried, tend to come true.

670
General Homebrew Discussion / Re: lid off or on?
« on: January 28, 2018, 01:28:01 AM »
I think we all get spooked early on about DMS, and no lid, and 90 min open boil... but I have never detected DMS in any of my beers. Not that long ago brulosophy did the 60min pils boil test and I recall all the flak they took. Just to be a rebel, I tried it, and have not wasted my time on a 90min DMS fear boil since. I'll be trying this anti-heat stroke thing too, only because it's not much added effort. But I disagree with your "proof" standard... I have to read it on brulosophy, lol!

671
General Homebrew Discussion / Re: lid off or on?
« on: January 28, 2018, 12:14:44 AM »
The wort and resulting beer will taste considerably better with the lower boil off. TBI is real. 


Sent from my iPhone using Tapatalk

It is amazing to see what a minor tweak to procedure can do.  Any changes to my physical setup are off the table, so I can't alter some methods, but low intensity boil is how I go from now on.  Period. For next brew day (I brew every 2 weeks) I've got Brewtan B on order.  Can't wait to see what another easy tweak will do.
Robert, you seem so enthusiastic, I'll try a 40 simmer covered/20 open boil on my next pale lager brew. I already use Brewtan B on my palest beers. See if I find an improvement. I had to recalculate my water volume and such, but what the hey

672
Perhaps John will chime back in on the "gray" area.

How do you all manage to put beer from a keg into a bottle for later drinking and preserve the same atmospheres in the bottle as the keg?  That tip would be really useful.  Do they make such a thing as a counter pressure filler for home beer makers that's not too expensive?
Blichmann beer Fun! Highly recommend it!

673
I think the main idea is safety and easy storage. They all need to be the same size so they all stack in boxes neatly. And not explode in volunteers faces, lol

674
All Grain Brewing / Re: Double Mash
« on: January 25, 2018, 08:29:05 PM »
7 days in the fermentor and it's dropped from 1.110 to 1.030, still lots of yeast in suspension, still an occasional airlock bubble, and the samples tasted pretty darn good for being at the stage it is.

Looks to me like a vitality started might be a viable method for big beers.
And clearly forgetting your O2 wand was no problem!
That's was a different brew. This one got o2 at pitching, at 3 hrs, and then again the next morning. This is the imperial stout I just brewed last week with double mash...

675
All Grain Brewing / Re: Double Mash
« on: January 25, 2018, 07:17:15 PM »
7 days in the fermentor and it's dropped from 1.110 to 1.030, still lots of yeast in suspension, still an occasional airlock bubble, and the samples tasted pretty darn good for being at the stage it is.

Looks to me like a vitality started might be a viable method for big beers.

69% ADF, 2.8°p per day is a bit on the fast side, but in the sample it wasn't as "hot" as I would expect. I'll check it in another week.

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