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Messages - klickitat jim

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886
General Homebrew Discussion / Re: What's Brewing this Weekend? 01/18/2014
« on: February 29, 2016, 10:51:05 AM »
Interesting!  Saturday night I pitched active 1LO2HK starters of 1056 into two oxygenated 6 gallon pale ales, and sprinkled a packet of US05 into an oxygenated 2.5 gallon Challenge beer. The two pale ales are chugging along at a bubble every 2 seconds,  but the challenge beer has a half inch of foam but no airlock activity yet.

Was that the aeration foam or krausen?


Sent from my iPad using Tapatalk
Its got to be krausen

887
General Homebrew Discussion / Re: What's Brewing this Weekend? 01/18/2014
« on: February 29, 2016, 10:09:09 AM »
Interesting!  Saturday night I pitched active 1LO2HK starters of 1056 into two oxygenated 6 gallon pale ales, and sprinkled a packet of US05 into an oxygenated 2.5 gallon Challenge beer. The two pale ales are chugging along at a bubble every 2 seconds,  but the challenge beer has a half inch of foam but no airlock activity yet.

888
General Homebrew Discussion / Re: What's Brewing this Weekend? 01/18/2014
« on: February 29, 2016, 10:04:11 AM »
You'd have to be some kind of machine to notice a difference imo. Do you use lactic of phosphoric?  I've switched to phosphoric in mine. I mash at The 5.5 and don't care about kettle, just glass.


I used lactic. I mashed @ 5.45, so I didn't have to use a ton to drop to 5.25. I used Kai's guideline of not exceeding .5 ml of lactic per lb (to avoid flavor impact). I used a total of 3.3ml for 10.34# of grist ,including the mash. We'll see.
I think that you won't detect lactic at all at that level.

889
All Grain Brewing / Re: Attention To Detail - Differences in Final Product
« on: February 28, 2016, 08:30:04 PM »
I build my recipes on software but prefer to round things off to the nearest 1/4 pound, except for color grains then they are rounded off to nearest ounce. I weigh on a dial scale that is probably accurate to +/- 2 ounces. I mill it as tight as I can without stopping the rollers. I build my water using salts weighed to the nearest gram, and acids to the nearest 1/2 ml. I heat my strike water to nearest whole degree. If my mash temp drops four degrees I'll heat it back up. I time my boils. I usually take an OG reading. I don't count yeast cells. I pitch active starters, rather than measure cell counts. I chill to at or below pitching temp. I ferment in dual stage temp controlled chest freezer, normally within a degree or two of target temp, measured off actual beer temp. I force carb based on temp and pressure, but I dont measure actual volumes of co2. I usually measure ph with a meter thats only good +/- .2 ph. I measure ph all the way through on new recipes, but only final ph on repeats.

To me, my method is not meticulously OCD, and not sloppy. Somewhere in the middle.

890
All Grain Brewing / Re: Attention To Detail - Differences in Final Product
« on: February 28, 2016, 06:16:30 PM »
Good question actually. Could fuel a great discussion. I'm of the mind that folks that want to seek meticulous perfection should do so. But it's also ok to just slap it together. And everything in between. I'm still searching out which details are important and which are not. As they say, Not all who wander are lost.

891
All Grain Brewing / Re: Attention To Detail - Differences in Final Product
« on: February 28, 2016, 06:00:15 PM »
Couple thoughts
1. There are very few agreed upon "perfect" processes.
2. Things they deem unnecessary... if that means what I think it means, then no meaningful difference between the two.

892
General Homebrew Discussion / Re: Whirlpool vs Flavor/Aroma/Dry Hop
« on: February 28, 2016, 04:15:02 PM »
I just throw my pellets in loose. They go right through the pump no problem. Once I get close to final pitching temp I kill the pump and give it about 15 min to settle. Works fine for me.

893
General Homebrew Discussion / Re: What's Brewing this Weekend? 01/18/2014
« on: February 28, 2016, 04:11:32 PM »
Got the helles in the fermenter. Hit the step temps dead on, and ended up @ 1.050 OG, a couple points over target of 1.048. Well within the helles range. Dropped pH to right around 5.25 in kettle. Looking forward to this one.
FWH?



Yeah - 16.5 IBU FWH , 1.5 IBU @ 15 mins. All Mittelfrueh.
Awesome!


Now I'm curious to see if I notice a difference from mashing @ 5.25-5.3 pH for pale lagers. We'll see !
You'd have to be some kind of machine to notice a difference imo. Do you use lactic of phosphoric?  I've switched to phosphoric in mine. I mash at The 5.5 and don't care about kettle, just glass.

894
General Homebrew Discussion / Re: What's Brewing this Weekend? 01/18/2014
« on: February 28, 2016, 03:55:09 PM »
Got the helles in the fermenter. Hit the step temps dead on, and ended up @ 1.050 OG, a couple points over target of 1.048. Well within the helles range. Dropped pH to right around 5.25 in kettle. Looking forward to this one.
FWH?



Yeah - 16.5 IBU FWH , 1.5 IBU @ 15 mins. All Mittelfrueh.
Awesome!

895
General Homebrew Discussion / Re: What's Brewing this Weekend? 01/18/2014
« on: February 28, 2016, 01:44:54 PM »
Got the helles in the fermenter. Hit the step temps dead on, and ended up @ 1.050 OG, a couple points over target of 1.048. Well within the helles range. Dropped pH to right around 5.25 in kettle. Looking forward to this one.
FWH?

896
Other Fermentables / Re: medicinal mead
« on: February 28, 2016, 11:08:18 AM »
A long stretch?

http://www.foodandwine.com/blogs/medical-mead-new-medical-marijuana

Drink enough of any alcohol and you'll forget your ills; for a while anyway.
Congratulations on nice article in Zymurgy Steve!

897
General Homebrew Discussion / Re: Whirlpool vs Flavor/Aroma/Dry Hop
« on: February 28, 2016, 10:21:59 AM »
I'll just chime in that the last IPA was the first one that I was completely happy with the hops profile. All the late additions were in a whirlpool that was 170 to start. I have done this a bunch of times but the difference with this one was that I let the whirlpool additions ride for almost an hour, stirring quite a few times. When I tasted the gravity sample I actually decided not to dry hop it was so good.
I would think the amount of stirring action would make a difference. I have an Immersion Chiller with Tangential Inlet, so when I say whirlpool 30 min at 170, that means I chill to 170 pitch those hops and continuously pump whirlpool for 30 min at least 70. I get great results.

But then I think there are folks that chill to 170 and pitch thee hops but only stir once... they call that whirlpooling and aren't that impressed.

898
General Homebrew Discussion / Re: What's Brewing this Weekend? 01/18/2014
« on: February 27, 2016, 07:38:34 PM »
Prepping the night before is the way to go. 


Totally. I've got my hops and water salts weighed, grist milled. Ready to rock in the a.m. It's all about getting stuff ready the night before.
Agreed. I've been doing that lately. Last night milled everything, weighed out hops, weighed out salts. Today I built my starters then made a dump run, mailed bills, grabbed a coffee... brewed two AG batches and my Spring Swap Challenge. Was kinda interesting having batches going in the shop and one in the kitchen at the same time.

My Challenge Beer
2.5 gallon
3lbs DME
Some chocolate
Some roast barley
30 min boil
Some magnum at 30
Some cascade and centennial at flameout
No idea OG
Oxygenated and US05 sprinkle technique

Edit: The key is at exactly 10 minutes from end of boil, forget to add whirlflock and nutrients

899
General Homebrew Discussion / Re: Whirlpool vs Flavor/Aroma/Dry Hop
« on: February 27, 2016, 07:10:43 PM »
We love rabbit trails, thats for sure. Not sure its nailing down what the OP asked, but it kills time in a fun way.

Not exactly, though, as was mentioned there isn't really anything concrete as of yet.

Does it take any more hops to acquire the same level of hoppiness using just a whirlpool vs a flavoring addition?
Well, my house pale is very similar to SNPA though maltier because I love Golden Promise and I use Munich instead of crystal. Hoppiness is in the same ball park. I bitter with 24g Magnum and nothing else until whirlpool. At 170F I whirlpool 50g Cascade and 50g Centennial for 30 min. That's it.

I play with in occasionally, like today, and throw in another 50g of each at 120F.

With late boil "flavor" hopping, you have to dial back to avoid over bittering. That's one reason I like the 170 and 120. I can cram in all the flavor I can stand without changing the bitterness.

900
General Homebrew Discussion / Re: What's Brewing this Weekend? 01/18/2014
« on: February 27, 2016, 04:23:04 PM »
Bottling for first round entries.  Looking forward to Baltimore this year.  I can actually take the train into town.
Reminds me I need to ship Monday

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