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Messages - klickitat jim

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976
I'd love to see a test of temp stability. For example, 14 pounds of grain at 1.5 qpp, 150F. Then two digital thermometers in the mash, one near the wall, one in the middle. Maybe 32 degrees ambient to really give it a work out. How long till the lowest temp hits 145 and the difference between middle and the wall.

For me, if its not heatable, it needs to hold temps in some pretty extreme situations. If it would hold 150-148 for 90 min at freezing ambient,  I might be a buyer.

977
The Pub / Re: Flooding in the NW
« on: December 10, 2015, 06:34:18 AM »
Hi and dry here

978
All Grain Brewing / Re: Hochkurz vs 150F - The 'play nice' thread
« on: December 09, 2015, 09:24:02 PM »
I dont disagree that if you want to know for certain, you have to accurately measure and compare. I also think there is plenty of room for just tasting, enjoying, and declaring a beer as you see it.

Voice in the wilderness speaking up for the importance of personal opinion

979
Ingredients / Re: Northern Brewer for porter
« on: December 09, 2015, 05:58:26 AM »
Crack them open and give them a sniff. You might find they are about as minty as bret is horse blankety

980
The Pub / Re: Just to preserve some perspective...
« on: December 08, 2015, 11:13:30 PM »
Speaking of cream ale, today's Beervent surprise was Kiwanda.  Today was a good day.
Great beer. I always thought its odd they call it a Cream Ale but enter it as a Blonde. There must be a story behind that

981
The Pub / Re: Just to preserve some perspective...
« on: December 08, 2015, 06:55:13 PM »
I know we all like to quibble over various esoteric brewing parameters; it's part of the fun of the hobby (for me at least). I also sometimes lose sight of how far "we" have come*. I just stopped in to my local watering hole (4 drafts, 2 craft) and they've had Sam Adams Winter Lager on tap for two days, labeled as Rebel IPA. I went back and lifted the keg - about 80% empty. I was the first person to notice.

I'm not sure what this says, other than that it's a dive bar in a small town. But when we vigorously debate how to achieve "it", it's probably worth bearing in mind.

*I say this as a young'un in the industry.
Yup, sometimes its good to take a look at what the real world thinks. Such as IPA is a synonym for Craft Beer... never heard the word decoction before... German beer is thick and dark and served at room temperature... real Cream Ale used real vanilla,  not imitation... etc etc.

982
General Homebrew Discussion / Re: BJCP Mead Exam... results
« on: December 08, 2015, 05:33:08 AM »
That's really awesome! Good job

983
Equipment and Software / Re: Fermentation Heaters...
« on: December 08, 2015, 04:27:27 AM »
Sunbeam heat pad without the safety auto-off feature. Taped to the inside wall of chest.

984
All Grain Brewing / Re: Hochkurz vs 150F - The 'play nice' thread
« on: December 07, 2015, 08:51:36 PM »
Amanda,
Ive tapped mine. In about 4 or 5 days, once they've adjusted, I'll bottle up samples to ship to the 3 wise men.

Personal thoughts? I don't know. I'm so critical of my own beers,  one day I can think they are awesome,  the next I think its just run of the mill. I'm reserving nailing down what I think till I get outside confirmation. If I was forced to decide right now, im leaning toward ingredients selection playing a much more important part, and hochurz may be more about fun and esotericly adherence to traditional methods.

985
Beer Recipes / Re: Red Lager
« on: December 07, 2015, 05:14:47 PM »
I've done something very similar recently. You might want to bump your late hops a bit if you want some hop flavor and aroma. Between the maltiness of the Red X and the time spent lagering, you're going to find less late hop character in the finished beer. Or at least that was my experience.
Eric shared this beer with me in Swaptoberfest. It was a dandy.

986
Equipment and Software / Re: Stuck Sparges With Dome False Bottom
« on: December 07, 2015, 03:58:38 AM »
My domed hole false bottom works fine with my Cereal Killer set as fine as it will go, and even with my pump running wide open.

Well, this was my first time using this new setup. Also as mentioned, I double crushed the grain at the LHBS...perhaps that was too much. Is your setup a false bottom and a cooler?
Stainless mash tun

987
All Grain Brewing / Re: Boil ph...
« on: December 07, 2015, 02:12:18 AM »
Wait, so if I'm using my Milwaukee 102 the temperature probe isn't automatically compensating my ph reading to what it would be at room temp?
Here ya go. But its possible there should be a comma after the first word...

988
Equipment and Software / Re: Promash Status
« on: December 07, 2015, 02:00:11 AM »
Another vote for Brewer's Friend here! Web based and accurate. Plus, I sent them an email requesting they add a feature to the hopping module in the recipe builder. They replied and liked the idea. So before too long we should be able to enter IBU for a certain hop charge and it will calculate how many grams/oz needed to hit that IBU for that charge. Right now you enter variety, change AA% if you need to, minutes in the boil, and it tells you how many IBU from that. This new option you could also enter variety, AA%, and boil time and the software will tell you how many oz/gms. Should be helpful for stuff like heavily wirlpooled recipes where you know you want X amount bitterness from the 60min... I know you can do it now by repeatedly editing the amount till you hit the IBU you want. This will be just a little more streamlined.

989
Homebrewer Bios / Re: Greetings from KC
« on: December 07, 2015, 12:25:16 AM »
Greetings Jim
Enjoy the forum. Lots of great people here with lots of brewing experience to share. Whats the story behind your forum name? Looks like code for something interesting
Jim

990
Equipment and Software / Re: Stuck Sparges With Dome False Bottom
« on: December 06, 2015, 09:05:54 PM »
My domed hole false bottom works fine with my Cereal Killer set as fine as it will go, and even with my pump running wide open.

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