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Messages - klickitat jim

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676
It was at 1.013 at 41F? That means it should be more like 1.011-1.012 at 68F. It reads higher when it's colder. Suggestion for the future - aerate longer than a minute, give it 2 minutes at least. Sounds like you did everything else fine. You didn't mention your mash profile though. Do a step mash if you didn't; try 60 minutes at 145F, step to 162F for another 60 minutes.

From what I've read, the traditional cold fermentation schedule can be tricky, you just have to make sure to have all the right variables in place for it to not stall out on you.
I'm brewing my Helles and a Dunkel this weekend and for kicks I think I'll try your 60 @ 145 60 @162 just for a look see. My only stab at a step included a protein rest.

The Helles is a solid 40pt beer with single infusion, but I'd go the extra effort every time if it bumped it to 45

677
Yeast and Fermentation / Re: Methyl anthranilate (Grape Ester)
« on: April 13, 2016, 11:30:18 PM »
As I explained to Martin yesterday, the conversion of heptanal to ethyl heptonoate requires multiple reactions.   The first reaction involves the conversion of the alkyl aldehyde heptanal to the higher alcohol heptanol (CH3(CH2)5CH2OH or C7H16O).  The conversion of heptanal to heptanol results in the production of the carboxylic acids heptanoic acid and 2-hydroxyheptanoic acid. Anyone who has read "Have You Seen Ester?" knows that a carboxylic acid is an acid whose formula ends in COOH, which is also known as a carboxyl group.



As one can clearly see, the formulas for heptanoic acid and 2-hydroxyheptanoic acid both end in COOH.


Ethyl heptanoate is the condensation reaction between ethanol and heptanoic acid.

C2H6O + CH3(CH2)5COOH → C9H18O2 + H2O

The above reaction reads one molecule of ethanol plus one molecule of heptanoic acid yields one molecule of ethyl heptanoate plus one molecule of water.

I have the links to the publications that I provided to Martin if anyone is interested.
Howdy sir!

678
I learned something. I have been pronouncing it Ur-Kell and when I heard you pronounce it Ur-Kwell I thought "Oh, come on!" Then Annie pronounced it that way, and I figure anyone who has brewed PU at the brewery in Pilzn ought to know how to say it. Its Pilsner Ur-Qwell for me from now on.

On that note, tell Drew its pronounced Teets. At least it is here in cattle country

679
Homebrew Competitions / Re: Remaining NHC sites
« on: April 13, 2016, 07:40:45 PM »
so judging in philly happened this past weekend (april 8-10).  when can we expect results to be posted?  how many days has it taken other locations to complete the process?
Seattle was quick. About a week

680
General Homebrew Discussion / Re: Master is too weak of a word
« on: April 13, 2016, 01:18:04 PM »
Thanks guys
I gave it a test run and I'm at about 22 minutes. I think I'll get it down there with a little more practice

Edit: I just did German Pils in 16 min. I did not think that would be possible when I first started... took more like 30 LOL

681
General Homebrew Discussion / Re: Master is too weak of a word
« on: April 12, 2016, 04:19:05 PM »
Im working on getting quicker at writing the recipe answer while still getting all of info on paper. One thing that is slowing me down is hand calculating all the formulas. Can you just write the formula and result, doing the math on a simple calculator? Or do you have to write out all calculations?

682
Yeast and Fermentation / Re: Confessions of a Yeast Abuser
« on: April 12, 2016, 02:13:38 PM »
I feel a challenge coming!

1 gallon batches- something that doesnt require much work or hops, like an extract blonde.
One gallon fermented with Mr Malty calculated slurry amount
One gallon autoclaved and aseptic transfer pitched with a single colony. (Unless you have a scope to grab a single cell, but I think a tiny single colony ought to prove the point)
Blind Triangle test

The trick would be to also autoclave your oxygenation wand...

683
General Homebrew Discussion / Re: 2016 Spring Swap - Official Thread
« on: April 12, 2016, 02:08:29 PM »
That's the freaky part.

Oh well, we'll see what happens, huh? They told me it may take 8 days...

That means they're drinking one bomber per day.
Probably LOL!

Tonight I'm crashing an IPA and my NHC rebrew. This weekend I'm brewing Helles and Dunkles. I have one bomber of Challenge left. So they either find the box or you get a new box sometime late May early June. The weather will be better for drinking beer then anyway, right?

684
General Homebrew Discussion / Re: 2016 Spring Swap - Official Thread
« on: April 12, 2016, 02:02:09 PM »
That's the freaky part.

Oh well, we'll see what happens, huh? They told me it may take 8 days...

685
Yeast and Fermentation / Re: Methyl anthranilate (Grape Ester)
« on: April 12, 2016, 01:57:00 PM »
Isnt this the grape-lollipop ester that S Cerv. talks about in some British strains?
Winner winner chicken dinner

686
Ingredients / Re: Dry hopping a beer that'll be aged...pointless?
« on: April 12, 2016, 01:51:41 PM »
Good choice!

687
General Homebrew Discussion / Re: 2016 Spring Swap - Official Thread
« on: April 12, 2016, 01:49:53 PM »
Fingers crossed



What's just a little bit creepy is that I got a call from UPS at my home number last night regarding this shipment.

The lady on the phone was VERY hard to understand and I'll I got from the call was the shipment is lost and they are investigating.

Still hopeful.
Yup, when they told me that they had called you to verify you had not received it I thought "if you can find him, why can't you find the damn box?" I really don't understand how a box gets lost at the terminal after an arrival scan. Someone would have to walk out the door with it without scanning it first. Crazy!

The hard part is it had 8 bombers. APA, Session IPA, Challenge beer, Munich Helles, German Helles Exportbier, Saison Brett, NHC stout, and a GABF gold medal German Pils... and as it stands I only have two bombers ready to go right now, so if they cant find it poor Joe is going to be waiting till dang near July...

688
General Homebrew Discussion / Re: Split batch different dry hops
« on: April 12, 2016, 01:40:50 PM »
I get more aroma from a 15 minute 170F whirlpool than the same hops at Flameout. If I add another addition at 120F I get even more aroma. But if I move the 120F to a 4 day dry hop at the end of fermentation I get even more aroma. There is not only a increase in hop aroma quantity at each difference, but also a slight change of character between them.

If I were brewing a hoppy beer and could only do a bittering charge at 60 and only one other addition, I would choose 15min at 170. But, obviously we can do whatever we want, so my favorite IPA method is 15min at 170, + 0min at 120, + dry hop.

689
Yeast and Fermentation / Re: Confessions of a Yeast Abuser
« on: April 12, 2016, 01:31:26 PM »
Since we're on the subject. Is cold crashing considered yeast abuse? Guilty!

Some time ago I caught a Brew Strong episode where Jamil said that he read a study while working on his yeast calculator that chilling rapidly causes yeast to express 30% more esters. He didn't reference the study. I vaguely remember us talking it up here on the forum with many folks agreeing and some disagreeing. I was in the disagree side but admit that it could be my lack of detection skills.

Just recently I heard him reference this study again on a Jamil Show episode. He still didn't reference the study, but he did provide some additional info about it. Someone asked him how fast is too fast and he said that the study claimed you can chill 2F per hour without getting any negative effect.

So, when I cold crash, there are two 6 gallon batches in my temp controlled chest freezer and I simply change the setting to 30F. It takes at least 24 hrs for the steadily running chest freezer to drop from 72F (ale final temp) to 30. 42 degrees in 24 hrs is less than 2F per minute. With lagers, 68F D rest to 30 is only 38F in 24 hrs. Apparently I'm not detecting extra esters because even when I let er buck I'm not chilling fast enough to get greater than 2F per hour.

Proof that sometimes a little info = worrying about nothing.

690
Ingredients / Re: (R) Hops
« on: April 12, 2016, 01:14:52 PM »
I agree with Denny! People should brew with whatever they want. In fact I would go one step farther and suggest that maybe they should be required to brew with whatever they want!

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