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Messages - klickitat jim

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976
General Homebrew Discussion / Re: Category 8 NHC Winner was out of style
« on: September 05, 2014, 10:10:07 AM »
Does it have its origin in slapping the bull?

977
Beer Recipes / Re: American Mild
« on: September 04, 2014, 01:57:54 PM »
balance is a characteristic. it needs specifics to be useful. Levels and kinds. there is a sweetness/bitterness balance, a grain/hop/yeast balance, a spice/fruit/beer balance...

so don't say "this beer has good balance" because I agree with erock on that being as meaningless as "This beer has good color" it's fine as far as it goes but it doesn't really tell us anything about the beer, only about the speakers impression of the beer.

"This beer has a strong bready malt character balanced by a firm bitterness that prevents it from being cloying" is useful and descriptive of the balance (kind and level) of that beer.

Fully agree. But when someone describes a beer as Balanced, and leaves out any qualifiers, then I must assume that everything is in balance.

978
Beer Recipes / Re: American Mild
« on: September 03, 2014, 08:40:30 PM »
Regarding balance, to me it's when you can't really say which element leads the way. Hop bitterness, hop flavor, malt flavor, or fermentation esters. If all of those are on equal ground, you have balance.
So, then most beers are supposed to be unbalanced? Jeebus, it's sure getting dark down this rabbit hole...

I guess, to me "balance" is really specific to each particular beer. The balance for my IPA is just enough malt so you can tell it's a beer, just enough bitterness so you can tell it's not a Mai Tai, and busloads of hop flavor and aroma. For others, it's enough IBU's to strip the enamel off your teeth and a fair amount of hop flavor/aroma. For Sam Calagione, it's something else...

If even within one style there's no definite consensus of balance, then I just can't see the usefulness of the term.
Given that most beers are IPAs, yes. [emoji2]

979
Beer Recipes / Re: American Mild
« on: September 03, 2014, 07:40:04 PM »

Regarding balance, to me it's when you can't really say which element leads the way. Hop bitterness, hop flavor, malt flavor, or fermentation esters. If all of those are on equal ground, you have balance.

Maybe I need a new word for my ratio.
Don't let what I say change anything. I'm usually wrong [emoji12]

980
Beer Recipes / Re: American Mild
« on: September 03, 2014, 06:58:10 PM »
Regarding balance, to me it's when you can't really say which element leads the way. Hop bitterness, hop flavor, malt flavor, or fermentation esters. If all of those are on equal ground, you have balance.

981
Beer Recipes / Re: American Mild
« on: September 03, 2014, 04:08:06 PM »

I think it depends on what you're after. If the idea is a sessionable beer with some 'mild-like ' character, but West coast hopped (and you expect/are ok with the hop dominance), then it sounds pretty achievable. It would definitely take some experimentation to dial in some level of balance with this type of beer though. I use BU:GU to build a recipe - it's a great tool to get in the ballpark of what you're after. But hoppy session beers are notorious for being difficult to achieve skillfully. IIRC, Founder's almost gave up on the 'Session IPA' idea with their All Day IPA before getting it where they wanted.

Founders All Day IPA works for me, barely. I think anymore hop flavor (not talking bitterness) and it would be too fruity and not enough beer.

Great way to explain it. Especially citrusy hops. At some point you might as well drink a screw driver.

982
Pimp My System / Re: Just Ordered My New Brew Shed
« on: September 03, 2014, 04:01:11 PM »
Website?

Jim, put that credit card down and back away....;)

Way cool, Tony!  I know you'll enjoy it!

No, I'm in a holding pattern for now. The wife has approved a $30k home brewery upon retirement

983
Pimp My System / Re: Just Ordered My New Brew Shed
« on: September 03, 2014, 03:59:36 PM »
Not too bad if you don't have to add much to the structure.

984
Beer Recipes / Re: Red IPA
« on: September 03, 2014, 03:58:43 PM »
I made an irish red when I first tried red x. It was 50/50 red x and two row. Was pretty red. They say red x is prettiest at 100% and about 1.050.

985
General Homebrew Discussion / Re: Category 8 NHC Winner was out of style
« on: September 03, 2014, 03:56:00 PM »
Its a beautiful thing!

986
Beer Recipes / Re: American Mild
« on: September 03, 2014, 03:54:24 PM »
Mine will not be hoppy. To start I'm shooting for a Mild but with American flavors. Me like malt

987
Pimp My System / Re: Just Ordered My New Brew Shed
« on: September 03, 2014, 12:26:28 PM »
Cost? I couldn't find it on their site

988
Equipment and Software / Re: Mini fridge
« on: September 03, 2014, 12:20:44 PM »
Instead of a thermowell stopper, I've considered just putting the copper thermostat probe into a bottle of (cheap) beer or glass of water.  This would eliminate the contamination risk while still giving you an accurate temperature of liquid inside your fridge/freezer.  Any thoughts?

the smaller volume will respond to temp changes much more quickly than 5 gallons of liquid. I just dangle the temp probe and knock my temp setting ~5 degrees lower than target. But you can tape insulation over the proble and attached the whole thing to the side of the fermenter as well.

This is what I do. Works just fine. I wouldn't do the water thing because, thats not the temp of your beer. Fermentation causes some heat in the beer, so the water might be 68 but your beer might be 72 or more.

989
Pimp My System / Re: Just Ordered My New Brew Shed
« on: September 03, 2014, 08:33:04 AM »
Website?

990
I take sanitation pretty seriously, just cuz. But here's something to think about. If you become addicted to brewing, eventually you will be trying to contaminate your beers. AKA sour beers. Its interesting to me that a brewer can go from worrying about milling grain (covered in lactobacillus) near their brew gear, to one day saying "Dang, that's not sour enough! I'm going to have to use a starter for my lacto and pitch it a week before I pitch my sac yeast."

So, its good to be meticulous about sanitation, but keep in mind that it takes a bunch of wild bugs, and/or a bunch of aging to screw it up. It can happen, but don't worry too much.

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