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Messages - klickitat jim

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976
General Homebrew Discussion / Re: Best Compliment a brewer can get
« on: October 12, 2015, 10:46:25 AM »
If someone brewered my recipe, and entered it in a comp against mine, and won, I think that would be cool. Of course I would still take all the credit lol

977
Yeast and Fermentation / Re: first time for everything...uugghhh!
« on: October 12, 2015, 10:42:21 AM »
Ya I dont think I want to be sprizing alcohol clouds around on brew day.

I flame all my brewery glassware. Why turn down an opportunity to play with fire?
Near the boil kettle with the fire going? If I used a spray bottle of alcohol the way I use starsan, I would be missing even more hair.

978
General Homebrew Discussion / Re: Another Whirlpool IBU Thing
« on: October 12, 2015, 10:32:39 AM »
Good find, Mark. Based on this, an 80 C (176 F) whirlpool for 20 min (approximately my standard whirlpool conditions) gives ~8% total acid isomerization of a 60 min boil for the same commercial non-isomerize hop extract. Oversimplifying, you could plug in the value for 1 oz at 60 min boil, take 1/10th of that IBU and that's about what you'll get for 1 oz of a 20 min whirlpool at ~175 F.
If you use the same system, method, and grist/OG/hops as in the study. I think whirlpool hopping is one of those things where a brewer's personal experience is far more valuable than tge results of a study. A % of utilization from a study is fine for a starting point. But be open minded and ready to adjust to your own experience. For me, 30 minutes at 170F with my tangential whirlpool going the whole time... its 0%

Another glitch is that calculated IBUs rarely match the actual IBUs when brewers send the actual beer in for a test. So, even with boil additions its just theoretical. You still have to taste and be ready to adjust.

979
Did you do any follow up gravity readings? 6 days with a 1 day break between FG readings seems quick. 1056 can keep working pretty cold. I wonder if the 1.014 didn't drop another 3 or 4 points in the keg. If you still have some left try degassing it and taking another reading.

980
Yeast and Fermentation / Re: first time for everything...uugghhh!
« on: October 11, 2015, 07:15:55 PM »
Mark, stupid question, but is there any reason not to use rubbing alcohol as a general-purpose no-rinse sanitizer? If it were that simple why isn't everyone using it?

The other sanitizers are cheaper when a large volume of sanitizer is needed as well as the fact that alcohol is highly flammable (one of its strengths in a lab).
Ya I dont think I want to be sprizing alcohol clouds around on brew day.

981
Beer Recipes / Re: Chasing the perfect Munich Helles
« on: October 11, 2015, 07:07:14 PM »
About to start my third season down the Highway to Helles. Dunkel too. You are way ahead of me but its reassuring to see that the trajectory of our paths seem similar. I like Best Malz, and Mittelfruh, 50ppm from CaCl only, but single infusion for me, and ive been working 2308. Its got Munich in the name, its gotta work, right?

982
General Homebrew Discussion / Re: Another Whirlpool IBU Thing
« on: October 11, 2015, 06:44:48 PM »
Off subject, but here's a real sunset. I love fall in Klickitat county

983
General Homebrew Discussion / Re: Another Whirlpool IBU Thing
« on: October 11, 2015, 04:49:01 PM »
Right on. I think I'm on the right track then. Thanks guys

984
General Homebrew Discussion / Another Whirlpool IBU Thing
« on: October 11, 2015, 04:24:08 PM »
I recall a recent thread on this but couldn't find it. Maybe it was just a tangent in an unrelated post.

I have a pale ale just about fully carbed on tap. I did a light bittering with Magnum,  then the rest of the hops went in at whirlpool. I do my whirlpool at 170F for 30 minutes. By then the temp is down to about 165F. Anyway... in my calculations I've been using 5% for the utilization number. After tasting this latest beer I think I will just plug in 0% for utilization. The 5% figure tricks me into not using enough of a bittering charge at 60 min. The flavor and aroma is there, just a little wimpy on the bitterness. I think next time I will bump up the amount of whirlpool hops too. Why not, right?

You guys who do beers this way, do you bother with predicting IBUs from the whirlpool? How much are you using in the whirlpool for an APA? Or an IPA? This particular one was 14 grams of Magnum at 60, 40 grams each of Cascade and Centennial at 170/30. Next time I think I'll go 28g magnum at 60, and 60g each of cascade and centennial. (6 gallon batch)

985
General Homebrew Discussion / Re: Best Compliment a brewer can get
« on: October 11, 2015, 04:10:41 PM »
I often get asked what I think about people's beers.  I usually ask "do you want to know if I like it or do you want to critique it with me like it's in a competition?". Then we go from there.
I'd ask for the answer to the first question first. Lol

986
Yeast and Fermentation / Re: New starter procedure trial
« on: October 11, 2015, 02:26:23 PM »
How about typing the long stuff in Word and pasting to the forum?

987
Yeast and Fermentation / Re: New starter procedure trial
« on: October 11, 2015, 08:55:51 AM »
WL833, 200g of starer in 2L of water.  1.051 on the wort.  10.5 gallons when all was said and done.

The batch should have started by now.  A quick search on that strain reveals that many people have reported slower than normal starts with WLP833.  The search results combined with what I have experienced over the years tells me that WLP833 more than likely loses viability faster than other more robust strains; otherwise, every one would be complaining about slow starts.  Low viability adds a wrinkle to the equation.  How old was the culture?  How was the culture stored before you received it?  Was it shipped during the heat of summer?

By the way, I do not know if you started with more than 2L of water, but the solution should be 2L in volume after boiling.

best by date was early december and I'm in the north east - it's not that hot here.  I had to special order it through the LHBS and he had it in the fridge.  that's all I know.  the starter was def fermenting b/c when I swirled it up it foamed up.

I didn't boil that starter very long so boil off should have been minimal.

so 31 hours in now and I'm not seeing much in the way of signs of life.

did i miss something guys- OP said yeast he used was best by december, so that puts it production in Aug 2015.....unless he meant 2014-cant imagine that.
I missed the best by part. Im used to wyeast where the date is when it was made, not best by. So I presumed it was packaged in December 14

988
Yeast and Fermentation / Re: New starter procedure trial
« on: October 11, 2015, 06:51:00 AM »
I wouldn't have tried out a new method with a sample that is darn near a year old. According to mr malty, since we've been continually referring back to that, at best the sample was 10% viable.

989
Lots of questions,

what do you store them in? Fridge vs freezer

The plates are for isolating and the slants are for storage, right?

How long do they store before you should redo them?

What do you do if you want to use one?

990
Don't you need a microscope?


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