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Messages - klickitat jim

Pages: 1 ... 64 65 [66] 67 68 ... 334
976
Equipment and Software / Re: Immersion Chiller Solder
« on: January 10, 2015, 03:00:36 PM »
I guess I'm happy with my old school homemade copper RIC. I wouldn't worry about silver solder. Silver is good for you, unless you're a werewolf

977
All Grain Brewing / Re: 1 gal sour project
« on: January 10, 2015, 01:57:04 PM »
Id go 90º+

978
Beer Recipes / Re: Black IPA recipe (please critique)
« on: January 10, 2015, 01:55:54 PM »
It also seems to me to be light in the hop category for an IPA.  If it were mine I would bump all three additions 60 minute, late additions and dry hopping - by at least twice the amounts listed.  This looks like a Black Pale Ale to me but maybe that is what you are going for.
Black pale ale seems really similar to robus porter.

979
Equipment and Software / Re: Immersion Chiller Solder
« on: January 10, 2015, 01:32:16 PM »
Copper has better heat conductivity and is good for prefermentation beer. Why go stainless? Is it cheaper?

980
All Grain Brewing / Re: Sparge Water Volumes
« on: January 10, 2015, 01:02:42 PM »
Don't tell anyone, but I only measure to the half gallon.

981
Equipment and Software / Re: Boilermaker Valve
« on: January 10, 2015, 01:00:37 PM »
To aproximae 40 ftlbs. Just tighten until there's blood in your stool and you'll be close.

982
Homebrewer Bios / Re: Brewer Profile: Matt Chrispen
« on: January 10, 2015, 12:52:00 PM »

Welcome!
I had the opportunity to sample some of your club buddy's beer recently. Chris Rauschubber's Dunkel, Schwartbeir, and Barleywine. Awesome stuff! I still have a bottle of his Schwartz in the fridge. I might have to crack it tonight.

Chris is a great brewer and so generous with his advice and encouragement! That Dunkel is pretty amazing!
Yes thats no doubt. Very well made

983
General Homebrew Discussion / Re: Quality
« on: January 10, 2015, 12:12:00 PM »
Recipe, process, yeast type and how you handled it, fermentation process, packaging process. These things will help us diagnose.

984
The Pub / Re: the quality of American sours
« on: January 10, 2015, 06:03:08 AM »
I've never tried it so I would have to say no, rate beer does not reflect my opinion of that beer.

985
All Grain Brewing / Re: New equipment
« on: January 09, 2015, 06:11:45 PM »
Perfect!  I (we, I'm sure) just like seeing other people's setup.  Looks great, and I'm sure you will enjoy using it.  Love the Speidel as well - they are great.
Nothing wrong with looking.

986
Beer Recipes / Re: Cascadian Dark Ales
« on: January 09, 2015, 06:04:01 PM »
I prefer the term robust porter.
I prefer the term "schaeudenfreude". Nothing to do with this thread, but I really, really like that word. Leave it to the Germans!
Love it! Pretty much describes my old boss, who by the way was recently demoted and I had to spend a week training him on how to do the job.... but thats way way off topic.

987
The Pub / Re: stop drinking for a month
« on: January 09, 2015, 04:59:04 PM »
I will add to this thread that I recall reading something a year or two back that there is a significant social movement in the UK where individuals choose to make all of January a dry month for them to 'clear the system' so to speak.  The article quoted a gastroenterologist who said it was silly.  What would be more beneficial health-wise is to periodically take 3-4 days off from alcohol consumption.  Apparently that is all your body needs.  More time off isn't bad, it just doesn't increase the benefit as I recall.

My 6 weeks during Lent is a spiritual discipline that has only a secondary purpose of rejuvenating the physical system.
If the spiritual side is solid you can skip the secondary

988
Beer Recipes / Re: Cascadian Dark Ales
« on: January 09, 2015, 04:55:37 PM »
I prefer the term robust porter.

989
Yeast and Fermentation / Re: Lager Success Finally
« on: January 09, 2015, 03:20:39 PM »
On a side note...  I noticed that you clicked off post #4000 today Jim!  Congrats!  We started on this forum within a month or so of each other and I haven't reached 1000 yet.  Apparently I am the slow learner with less question-answering acumen.
Wow! Not sure how I feel about that LOL

But I guess I'm keeping my cost per post low

990
Yeast and Fermentation / Re: Yeast in Bottling
« on: January 09, 2015, 03:16:30 PM »
Champagne yeast is a fantastic bottle conditioning yeast.  It is cheap ($1 for 5 g), alcohol tolerant, and pH tolerant which is perfect for use in sour beer conditioning.  I like to use Lalvin EC-1118 for its price and how neutral it is.  You really only need to use half of the pack or so and I prefer to rehydrate it in water first before adding it to the bottling bucket with the cooled priming sugar.  Be sure to boil the water (about 1/2-1 cup) first and cool it a bit before adding the yeast to rehydrate it. 

It will not continue to work on the sugars left behind in the beer.  It will only consume your priming sugar and allow carbonation to occur in a timely manner.  I use this method even for non-sour beers that are high in ABV to ensure a proper carbonation instead of waiting months to find out no CO2 has been produced.
Just bought some to bottle my cherry and peach farmhouse tomorrow.

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