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Messages - wamille

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Going Pro / Lautering problems using Rye Malt
« on: December 07, 2014, 11:14:31 PM »
I work with a local craft beer brewery in South Korea on a beer that has about 8% rye malt in the grain bill.  They've had a helluva time lautering when using rye.  They've got ample access to rice hulls (go figure, we're in Korea), but for some reason, the lautering time takes many more hours than normal.  What do craft beer breweries do in the States that could help us complete the brew day more quickly?  Thanks in advance for any help/insights.  Bill

General Homebrew Discussion / Need 5 tons of 2-Row in South Korea
« on: October 15, 2014, 11:36:42 PM »
I posted this in the classified section, but no one seemed to notice.  Does anyone have advice on how I might be able to help a friend who owns a craft beer brewery in South Korea import 5 tons of US 2-Row malted barley?  He has a waiver due to the US-Korean Free Trade Agreement (FTA) that allows him to order 5 tons without incurring a huge import tax.  If anyone has advice, I'd appreciate it.  Thanks.

Classifieds / Looking for 5 Tons of US Two Row Malt
« on: October 15, 2014, 05:54:46 PM »
Does anyone know of any American malting company that would export 5 tons of Two Row malt to South Korea?  I'm trying to help a friend who owns a brewery here get his 5 ton waiver (new Korean/US Trade agreement provision) on US malted barley. 

Yeast and Fermentation / Re: Belle Saison Fermentation Temperature
« on: September 10, 2014, 04:44:46 PM »
dmtaylor... I just assumed that when the company rep tells you it's fine to ferment in the 90's, it would be safe to pitch at ambient temps.  I hope that turns out to be a safe assumption.

So no one else has pitched the Belle Saison at 75F+?  I'm just trying to figure out what to expect.

Yeast and Fermentation / Belle Saison Fermentation Temperature
« on: September 09, 2014, 08:18:37 PM »
I'm seeking opinions from those of you who have fermented with the Belle Saison yeast... specifically those whose fermentation temps were above 75-85F throughout.  I was told by the Lallemand rep that this yeast can ferment up to 90F. 

Ingredients / Re: Needed... 16.5 Tons of Pilsner Malt
« on: January 09, 2014, 06:18:30 AM »
My friend is looking to import from the U.S. because of  the recently approved FTA between the two countries.  He's looking for a west coast malting company to save on shipping costs.  I think any agricultural product will get held up at customs until their Korean FDA approves the ingredient... but that's part of the deal.  Does anyone know much about Great Western Malting Company?

Ingredients / Needed... 16.5 Tons of Pilsner Malt
« on: January 09, 2014, 03:45:32 AM »
I know it sounds crazy, but a friend of mine who owns a brewery here in South Korea is looking to find a contract in the U.S. for 16.5 tons of Pilsner malt.  I guess he's been making a lot of beer recently.  Does anyone have any clue where he might be able to find such a contract.  He's looking for the supplies to get here by early February.  He also specified the malt has to have a phyto sanitary certification.  Any help would be appreciated.

Ingredients / Hops Storage
« on: August 07, 2013, 02:15:09 PM »
I bought a digital temperature controller for my fridge.  However, I didn't even think about the ramifications to the freezer part of the fridge.  All my foil sealed hops were now roughly the same temperature as the fridge compartment... not frozen like before.  Are those hops no longer good?  The temperature is about 65F.  Any info would be appreciated.

Beer Recipes / Re: Three Floyds Alpha King Clone
« on: August 06, 2013, 09:10:19 PM »
supposedly the July/August 2004 issue... page 33 or 34?

Beer Recipes / Re: Three Floyds Alpha King Clone
« on: August 06, 2013, 06:34:31 PM »
Apparently here in Korea I can't access my eZymurgy for back issues.  Any chance someone could cut and paste the recipe?

Beer Recipes / Three Floyds Alpha King Clone
« on: August 06, 2013, 04:39:53 PM »
Does anyone have the all-grain version of Three Floyd's Alpha King from the July/August 2004 Zymurgy?

General Homebrew Discussion / Covering the Boil
« on: June 18, 2013, 12:42:46 AM »
I've heard (can't remember where) that some brewers are starting to cover the boiling wort near the very end of the boil to save hop aroma/flavors because most of the DMS has evaporated.  Has anyone else read this? Perhaps some of you have tried this personally?  Any thoughts or insights?

Doing an Imperial Wheat and hoping to keg a Dark Lager and IPA.  I also have six kegs to clean!!! 

Actually I live in Seoul, South Korea and work on the military base here.  I can get Arrowhead Spring Water in 2.5 gallon jugs.  I can also get Sparkletts Purified Water (minerals added for taste) in the same type juggs.  And I can get distilled water in one gallon jugs.  I choose the Arrowhead generally... for no particular reason.  The mineral listing for that water is:
Ca = 24.1
Chloride = 13.2
Bicarbonate = 81.1
Flouride = 0.1
Mg = 3.6
Potassium = 1.5
Sodium = 11.1
Sulfates = 3.8
TDS = 129
Ph = 6.33 - 8.2

Again, I plan on using the Arrowhead water (and 12 grams of gypsum) in the 5-gallon mash.  I planned on adding .1 grams of gypsum to the 5-gallon distilled water sparge because that would get the ph down to 5.2... from what I can tell.  The key thing I want to do is get 300ppm in Sulfates... love the hops in my IPAs.  I think I did the Brun'water spreadsheet correctly, but was hoping someone had a "pat" answer that would save me from messing up.

I'm making a Rye IPA... so 12-lbs 2-row; 3-lbs Rye; and .5lbs 40L Crystal.  I was thinking about using some spring water (Arrowhead) for a five-gallon mash and adding 12 grams of gypsum.  Then I was thinking about adding .1 grams of gypsum in five gallons of distilled water for the sparge.  I just don't know the total alkalinity of the Arrowhead water.  I used the Brun'water calculations for what I thought was right... minus the total alkalinity number.  I'm a newb with the water chemistry and would appreciate some expert opinions.  Thanks.

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