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Messages - klickitat jim

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676
General Homebrew Discussion / Re: What's Brewing this Weekend? 01/18/2014
« on: October 30, 2014, 11:35:54 AM »
Nashville in November! I wish I was going, ResoSummit would be a blast.

Going to the Music City Brew Off!

That would be cool too.

677
Kegging and Bottling / Re: Too little priming sugar
« on: October 29, 2014, 11:45:19 PM »
Thaat sounds like fun. Anyone try bottling that way from the beginning?

678
All Grain Brewing / Re: Wee Heavy extended boil time?
« on: October 29, 2014, 09:46:33 PM »
Put a two burner camp chef on your Christmas list

679
All Grain Brewing / Re: Wee Heavy extended boil time?
« on: October 29, 2014, 08:33:14 PM »
It works for me. Though I have no proof that its the best way. I would point out that it means my main mash is sitting there for extra time, so you want to be extra certain that your mash pH is correct, but I don't see any harm in mashing 90 min vs 60 if it is. Thats about how long it takes my sparge to heat up and about how long it takes to reduce the gallon (the extra 30 min that is)

680
All Grain Brewing / Re: Wee Heavy extended boil time?
« on: October 29, 2014, 07:46:36 PM »
I do it in my BK then add the rest to it. I wonder if late vs early makes much difference. I would lean toward early giving it more time and agitation to get the flavors into the whole mix.

681
General Homebrew Discussion / Re: What's Brewing this Weekend? 01/18/2014
« on: October 29, 2014, 03:41:07 PM »
Nashville in November! I wish I was going, ResoSummit would be a blast.

682
General Homebrew Discussion / Re: What's Brewing this Weekend? 01/18/2014
« on: October 29, 2014, 05:04:38 AM »
Ought to be. I wanted to bottle the sour but I'm impatient and lazy. Maybe next time

683
General Homebrew Discussion / Re: What's Brewing this Weekend? 01/18/2014
« on: October 29, 2014, 12:42:07 AM »
 Will be kegging a Scottish Export and an American Sour, then brewing a Northern English Brown.

684
General Homebrew Discussion / Nov/Dec Zymurgy
« on: October 29, 2014, 12:39:43 AM »
First, congrats to Steve Parr! I am 99% sure that I judged with him at 2014 NHC in Seattle. He's a super nice guy and very helpful. Or the guy who I judged with from AHA, who looks just like him is....

What do you guys think of the Decoction article? I enjoyed reading it and it would be nice to have a club that dedicated! I was not surprised by their findings.

What caught my eye was that they under pitched by at least a third (assuming the wyeast smack packs were brand new) and that they pitched at 62º, 11º higher than their desired fermentation temp, and left it there for 12 hrs, then crashed it to 51º. Not surprised to see too much esters, alcohol warmth, and phenols in the judges comments.

So anyway, if curiosity ever kills this cat, I don't think I would boil the actual grains. Yes, I know, they say that a true decoction calls for that. But since Dr Denny's study and this one show no clear difference or improvement from doing it the way you're supposed to, maybe I can get away with drifting from the way you're supposed to. I would do more of a step mash but bringing calculated amounts of runnings to a boil to accomplish the step temps. I can't wrap my mind around why you would want to have a near dry glob of malt grains in a pan with enough heat to boil. But then when we're talking about direct fire on a mash tun the worry is scorching the grains... doesn't make sense to me. Later this winter maybe I'll try it out. Then again, maybe I won't since I have direct fire recirculation for my mash tun, why not just do a step mash and call it good?

685
Yeast and Fermentation / Re: How Yeast Affects Beer
« on: October 28, 2014, 08:17:10 PM »
Good analogy. I get house character from Full Sail, Deschutes, Rogue, and SN. Not every single offering, but generally you can sense its their beer

686
All Grain Brewing / Re: Wee Heavy extended boil time?
« on: October 28, 2014, 05:20:00 PM »
It depends on heat and kettle geometry. I do my kettle karma in my 15 gallon BK so it's on flame and about an inch and a half deep. It takes about the amount of time it takes for my sparge water to reach 170. Then I finish running off the mash, do the sparge, and ba bing

687
Look what I don't know. Ph would not have been my first, second, or last guess. But it makes sense. Too high ph extracts tannins from husk so why not color too, since a lot of the color is in the husk. Or am I still not even close?

688
Are you introducing a lot of oxidation somewhere? Bubbles in your siphon tube? Oxidation can definitely darken a beer. Other than that, try 100% pils and see what happens. Who knows, perhaps your pale malt was mislabeled.

Never rule out the obvious, right?

689
Yeast and Fermentation / Re: Questions: My First Lager fermentation
« on: October 27, 2014, 05:10:50 PM »
I think Zainashef mentioned a study that reported an increase in esters by crashing vs slow drop. But he didn't reference the study. Im not saying he invented it but it might be that the exact details of what "they" did in the study could reveal wether or not it even applies to us. Like what yeast, what gravity, what temps, grain bill etc etc.

If you cold crash and don't experience a problem it seems to me that it doesn't matter much what we've heard.

It has been my experience that so long as the yeast are all done doing their jobs, it doesn't matter much if I drop slow or fast. Dropping fast might actually creat a clearer product. Also it might help with viability since you're not taking several days to get it chilled, and getting that yeast into storage or reuse.

690
Yeast and Fermentation / Re: Questions: My First Lager fermentation
« on: October 27, 2014, 02:45:28 PM »
U shaped airlocks will not suck back, three piece and blowoffs will. I use sold stoppers when I cold crash with better bottles.

An S-shaped (u) airlock will not suck back, but it does allow oxygen to ingress into the fermenter as the beer starts to cool and the headspace cools creating a pressure difference which will pull air into the fermenter from the outside.  Negligible amounts of O2...perhaps?  But if you are truly concerned, then after your diacetyl rest, rack to a keg before crashing.

I wonder about this in a chest freezer temp control chamber. It seems like most of the freezer would be full of CO2 by this point. It seems like the amount of O2 would be miniscule.

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