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Messages - kraftwerk

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16
Other Fermentables / Re: Coconut wine, anyone?
« on: March 26, 2013, 11:07:06 AM »
I'm guessing that coconut sugar is just cane sugar flavored with coconut?

I think the real stuff comes from palm trees. Wikipedia knows all:

http://en.wikipedia.org/wiki/Coconut_sugar

Now that you mention it, pasteurizing it would probably be the way to go. This could open up a whole new realm of refreshing tropical summer drinks!

17
Other Fermentables / Coconut wine, anyone?
« on: March 26, 2013, 08:53:00 AM »
Ok, this came to me in a dream last night so if it sounds like nonsense, carry on and pretend you didn't see it. I live in Colorado so fresh ingredients off the tree are out of the question but the local Whole Foods has Coconut water, coconut sugar and dried coconut. I'm thinking the water probably has preservatives in it which might not play nicely with yeast but homemade rice milk could be a possible substitute. Pretty sure that just involves mashing/pureeing rice in water. Then boil with chunks of dried coconut and add coconut sugar? What type of yeast would work well? Normal brewer's yeast, wine yeast? I don't even know where to start with sake yeast.

Anyway, let me know some thoughts. I'm going to head over there today and pick up some ingredients. They even have gallon apple juice jugs which make great test fermenters ;)

18
General Homebrew Discussion / Re: Using maple sap in beer
« on: March 23, 2013, 03:25:45 PM »
Slight deviation here, but related, I suppose. Anyone have experience brewing with pine resin/sap? Seems like it could be a pretty powerful flavor so I imagine it should be used with caution. I'm going to visit my brother in Santa Fe and he wants to brew an amber utilizing local pinion pine in some way. Just wondering how to go about that.

19
Like beer, music is all situational for me, often seasonal.

Spring and Summer- IPA, kolsch, wheat beers, saisons, various fruit beers. Music: electronic, jazz, groove, reggae, latin

Fall and Winter- Brown ales, porters and stouts, barleywines and generally darker, full-bodied beers. Music: metal, classical, NPR news, more jazz


20
General Homebrew Discussion / Re: Favorite beer you've ever brewed?
« on: March 23, 2013, 03:08:42 PM »
I'm going to say my attempted clone of Big Swell IPA from Maui brewing. It was among my first batches of homebrew and even though it was a little too dark (got kinda overzealous with the crystal malt), it was still incredible! Also coincided with my buying a keg/tap system and it was in the middle of summer so I associate it with some fond memories.

21
Beer Recipes / Re: Looking for piney, earthy character in hops
« on: March 23, 2013, 03:01:17 PM »
So I decided to keep it simple and go with Chinook and Simcoe. I bought some extra whole leaf hops to dry hop with ~1/2 oz of each. Like I said above, I don't want this to turn into an IPA, so I'm going to restrain myself from adding all 2oz! Will post with updates once I actually taste it. Brewing got shot down this weekend, as there is over 6" of snow on the ground and I don't really want to deal with it.

22
Beer Recipes / Re: Low gravity saison
« on: March 20, 2013, 10:32:52 AM »
Sounds quite nice. Just in time for early spring!

I've been on a serious saison kick recently and can't get enough of the 3711. You might find that it is even better in subsequent generations! I've always added acidity with about 4 oz acidulated malt for a 5 gal batch but it's really just guess work. I usually end up with good results. This conversation has inspired me to try adding lactic acid prior to kegging just for fun!


23
Beer Recipes / Re: Looking for piney, earthy character in hops
« on: March 20, 2013, 10:20:11 AM »
Great ideas! Anyone have experience with Aurora or the eastern European hops? Wondering if I could get some earthy hop complexity with those. Although, my philosophy is that simpler is usually better so I might just stick with Simcoe and Chinook, as this could turn into an IPA quickly if I'm not careful. Thanks for the suggestions!

24
Beer Recipes / Looking for piney, earthy character in hops
« on: March 19, 2013, 10:22:03 AM »
Hey friends! So I'm feeling like brewing an American Amber. Let me paint a mental picture for you. You just got off the mountain bike trail somewhere in the Pacific Northwest. Everything is wet and smells like earth and pine. The sun is just peeking out from behind the clouds and warms you up as you sit on the tailgate of your truck and crack open a delicious homebrew.

I want to brew something with a slightly malty, bready backbone and a nice piney, earthy hop character. My new go-to bittering hop is Magnum simply for its versatility and clean bittering quality. Will probably use pale malt, dark crystal and a touch of carapils/dextrine. 

So what are your favorites in the pine department? I'm not opposed to using spruce tips, as it is spring time here in Colorado! Late hop additions and dry hops are a must!

25
All Grain Brewing / Does increased mashout temp boost efficiency?
« on: March 18, 2013, 08:07:23 PM »
Just brewed a double IPA for the first time and got crap efficiency. I have been doing single infusion mashing with fly sparge at 168 degrees. My mash rested at 150 for 75 min (as recommended by BeerSmith.) As I understand, higher mash temps make for increased efficiency but lowered fermentability. Although 150 is not high, it is higher than my usual 148 mash for light-bodied, dry ales.

So, if I raised the whole mash to 168 before vorlauf and lautering, would I see an increase in efficiency? I know this is a debated issue so maybe I'm beating a dead horse. I won't even get into the batch sparge vs. fly sparge debate...

26
Equipment and Software / Re: Removing keg lube?
« on: March 18, 2013, 07:53:11 PM »
My parents just threw a party and someone brought a 5 gal Sanke keg of Lefthand Sawtooth. (Had I known it was going to be one of those parties, I would have brought a keg of my own!) Anyway, the stupid hand pump rented from the liquor store decided to stop working so I took it apart unfolded the wound up o-ring on the plunger and lubed it up with some olive oil! The thing worked like a charm and for the rest of the night I was the genius who made the beer work.

So the moral of the story is: olive oil works in a pinch. Not sure what it would do to the inside seals of a keg, or beer flavor.

27
Yeast and Fermentation / Re: US-05 - pretty amazing stuff
« on: March 18, 2013, 07:39:29 PM »
This has been my go to clean ale yeast for a while now. Usually quick-fermenting and decent flocculation. Just pitched 2 packs in my double IPA a few days ago and the airlock is chugging away. Looking forward to that one. It also makes a nice American wheat ale. Just like a Hefe without the banana/clove character.

28
General Homebrew Discussion / Re: Whirlfloc and Fluffy Trub
« on: March 18, 2013, 07:14:54 PM »
I've only used Whirlfloc a few times (usually forget) so I'm no expert here. I Just brewed a double IPA and added Whirlfloc at the end of my boil. I was left with LOADS of fluffy trub in the bottom of my kettle. I planned for a 6 gal. fermentation and was left with ~4.5 gal. I'm sure I lost some wort to the loads of hops in the process but can't help but think the Whirlfloc had something to do with the loss. We'll see what I'm left with after I rack to secondary.

I think this would be less of an issue with conical fermenters because of ease of draining yeast. Whirlfloc is used in professional breweries and I'm pretty sure this is less of an issue. Maybe yeast strain has something to do with it, as mentioned above. Thoughts?

29
Yeast and Fermentation / Re: Open air fermentation
« on: February 10, 2013, 08:45:50 PM »
How about a bus tub from the local restaurant supply store with a ball valve attached? Can anyone see a reason not to, assuming the plastic is not harmful? I think I'll give it a try this spring.

Something like this:
http://www.webstaurantstore.com/black-bus-tub-21-x-15-x-7-polypropylene-bus-box/70221157%20%20%20%20BK.html

30
Yeast and Fermentation / Re: Lager diacetyl rest...now what?
« on: February 06, 2013, 07:55:56 AM »
The closer you can lager to 32*, the better. (I don't know if you have that capability, though, so take that as it is.)

I usually lager for 4 weeks at 33*. And yes, you need priming sugar if you intend to bottle, just like any other beer.

Good to know. I'm probably going to leave it kegged. Unfortunately, the garage is the coldest place I have until I get a serving fridge. So in between diacetyl rest and priming, where it is now, how long should I leave it crashed?

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