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Messages - klickitat jim

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826
General Homebrew Discussion / Re: 2016 Spring Swap
« on: January 15, 2016, 04:25:46 AM »
Good to see the interest and enthusiasm guys! We can kind of get an idea of a head count this way. Probably around march I'll ask for PMs with shipping info to build the "committed" list, and then we'll do the drawing first week of april.

827
General Homebrew Discussion / 2016 Spring Swap
« on: January 14, 2016, 04:05:36 PM »
Lets shoot for between 1st round NHC and finals. Maybe late April ship, and chatting about our beers throughout May.

Ideas for what to do? I was thinking 3 beers, one a local offering? What cha think?

828
All Grain Brewing / Re: mash pH for munich helles?
« on: January 14, 2016, 11:26:50 AM »
Also consider phosphoric in these type beers that have such translucent flavors. Lactic shines through pretty easy, where a faint hint of sulfur (phosphoric) might be more fitting, if needed

My next Helles will have a limit of 3ml lactic (6 gallon batches)

829
All Grain Brewing / Re: mash pH for munich helles?
« on: January 14, 2016, 11:10:40 AM »
On that note, one test is how much lactic before YOU taste it. But as I found, others might be able to detection even lower amounts. Kai has some numbers, can't think what they are right now, but good guidance if you are brewing for super tasters.

830
All Grain Brewing / Re: mash pH for munich helles?
« on: January 14, 2016, 10:59:28 AM »
Things I consider are
Is my ph in range to get conversion?
Is my ph so high I might extract tannins?
Am I adding enough lactic for it to be detected in the flavor?

Boil ph, so I've read, plays into break, hop extraction and quality. But I think that if I've not seen a problem there, I'm not going to be a hypochondriac about it.

I feel ph is most important in the mash tun and then in the glass. So I can hit 5.5 in the mash tun with minimal acid. Then I can test final ph by meter and taste, and decide what to do about it then.

831
The Pub / Re: What's the Weather Like Where You Are?
« on: January 14, 2016, 10:12:00 AM »
I'm three miles from the Pacific Ocean and the weather is awesome. On our balcony grilling a tri tip and bell peppers enjoying a SNPA.

Still need to decide on a new handle as I am no longer in Texas.
Scuba Steve?

832
Anybody who does 2 or more batch sparges is pretty much wasting their time as well as causing potential pH issues.

Are you saying a double batch sparge is a bad idea?

It's a counting thing. Denny and I have went back and forth about it for year. To me EVERY draining is a batch so a batch sparge which drains and then recharges and drains again is TWO batches. Denny goes with the methodology that the first one is not a batch. He can correct me if I have once again misunderstood his nomenclature, the old coot!!!

That is exactly how I believed it to be.
Have I been defining a "double batch sparge" incorrectly?
My understanding of the progression,  No Sparge - Sparge - Double Sparge... if adding mash water, draining, adding sparge water = double sparge, then no sparge would be just dumping dry grain into the boil kettel. Most batch spargers refer to a Mash followed by a Sparge. IE single sparge.

Nope...add mash water, drain, add sparge water, drain = single sparge.  Add mash water, drain, add sparge water, drain, add more sparge water, drain = double sparge
I was right

833
Beer Recipes / Re: Stout Thoughts
« on: January 14, 2016, 06:39:33 AM »
Hoping so. After a few years at this it would be nice to finally have a couple go-to stout recipes

834
Beer Recipes / Re: Stout Thoughts
« on: January 14, 2016, 06:34:24 AM »
Here's where they appear to have finished.

The Am Stout
1.063  66IBU.                                          FG 1.017
62% GP
28% Dark Munich
7% Roast barley
3% chocolate
5.6ph 154/90 56Ca/37Cl/43SO4
47BU magnum 60min
11BU Centennial 10min
8BU Cascade 10min
1056 at 64, at 72 ambient now

Irish
1.040 31BU.                                               FG 1.010
68% GP
20% Flaked barley
10% Roast barley
2% black barley
5.4ph 75Ca from CaCl, no SO4 150/90
31 BU challenger at 60
1084 at 64, 72 now


I've got half pint samples quick carbing. I'll do a taste test tonight. Then one more FG and FpH test.

835
Beer Recipes / Re: Cascadian Dark / BIPA: your thoughts on this?
« on: January 14, 2016, 05:18:40 AM »
Ding ding ding

836
Good to know Brewersfriend is accurate - that's the one I use.
I used to be randomly off by .1-.2 until I learned how to enter the data properly,  but now I'm rarely off. In fact with rebrews, I usually dont measure ph until the last final gravity/quick carb sample.

837
Anybody who does 2 or more batch sparges is pretty much wasting their time as well as causing potential pH issues.

Are you saying a double batch sparge is a bad idea?

It's a counting thing. Denny and I have went back and forth about it for year. To me EVERY draining is a batch so a batch sparge which drains and then recharges and drains again is TWO batches. Denny goes with the methodology that the first one is not a batch. He can correct me if I have once again misunderstood his nomenclature, the old coot!!!

That is exactly how I believed it to be.
Have I been defining a "double batch sparge" incorrectly?
My understanding of the progression,  No Sparge - Sparge - Double Sparge... if adding mash water, draining, adding sparge water = double sparge, then no sparge would be just dumping dry grain into the boil kettel. Most batch spargers refer to a Mash followed by a Sparge. IE single sparge.

838
Isn't the whole thing a straw man argument? That one method sucks because the ph drops when you drain the first runnings? Like, predicting sparge ph hasn't been invented yet? If that's the case than the only method that works in no sparge and only with grain bills that cooperate with your specific water profile. Because if we can't predict and adjust our water, then may as well claim that we can't make any water additions

Or has my ph meter been lying to me when it says that my sparge water predictions were correct?

How much does your measured pH rise during your sparges? Kai Troester's website says you're fine up to 6.0. Above that is a problem for delicate pale beers like pilsners.
It doesnt rise, really. I use a water calculator (Brewer's Friend) and adjust my sparge water before adding it to the grain bed. Its normally accurate. I pull pH samples about 15 minutes after mash in and about 15 minutes after adding sparge water.

839
Beer Recipes / Re: Cascadian Dark / BIPA: your thoughts on this?
« on: January 13, 2016, 01:40:34 PM »
Ska-mania? Big fans of 90's Ska music? Might Mighty Bosstones, Fishbone, Operation Ivy, etc?  ;D
If that means lots of dental hygiene  and genetic issues, yes

840
Isn't the whole thing a straw man argument? That one method sucks because the ph drops when you drain the first runnings? Like, predicting sparge ph hasn't been invented yet? If that's the case than the only method that works in no sparge and only with grain bills that cooperate with your specific water profile. Because if we can't predict and adjust our water, then may as well claim that we can't make any water additions

Or has my ph meter been lying to me when it says that my sparge water predictions were correct?

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