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Topics - kylekohlmorgen

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Ingredients / Frozen, un-dryed hops
« on: August 25, 2010, 02:08:52 PM »
My mom grew some hops for me... and she brought me a shoebox of them last weekend.

I wasn't brewing, so I put them in a freezer bag, sucked the air out with a straw, and put them in the freezer.

Can I still use these hops? Do hops suffer from freezer burn???

Commercial Beer Reviews / Jolly Pumpkin's Noel de Calabaza (2008)
« on: August 25, 2010, 02:47:33 AM »
This beer was excellent...

9% ABV seasonal... don't know if they add spices, but it is very complex. The first impression is that of Orval... the wild strains of yeast are very similiar. I think these beasties did their work in the bottle... it damn near exploded on me!

JP's wild yeast produce flavors/aromas ranging from pineapple to sawdust to old books. Following that is the warmth of alcohol. As you gulp it down, you get the spiced base beer - a wonderful belgian dark strong.

Definitely one I would LOVE to try a Christmastime vertical! I will also be pouring the dregs into my Flanders Red. It may not be "to style", but I would love to keep these wild yeasts in (the right area of) my brewhouse!

Beer Recipes / English IPA tips
« on: August 19, 2010, 07:58:16 PM »
Giving a first attempt at an English IPA, but I don't have a lot of resources outside of Jamil's book...

What are your opinions on:

 - Good commercial examples, especially ones brewed here (I, for example, LOVE Three Floyds' version)
 - Yeast selection
 - Hop schedule (dry hopping?)
 - OG/FG

I will also gladly accept award-winning recipes if you've got 'em  ;D

Yeast and Fermentation / Kolsch tastes like a rubber band
« on: August 18, 2010, 01:40:06 AM »
I brewed my kolsch with 1056 and it was one of "those" brewdays...

... had to trade out a bazooka screen because it got a hole in the middle of vorlauf. Went to "no-sparge method" afterwards...
... still wouldnt clear on vorlauf, got some husks in the boil.
... only got ~ 4 gal after the boil because there was so much sediment.
... couldn't get the temp past 80F. Put it in my keezer overnight to get down to 65F.
... forgot to cover the carboy when i put it in the basement.

After primary, it tastes hot and rubber-bandy. Could any of these brewday follies have caused this?

Beer Recipes / Christmas beer recipe for friends
« on: August 04, 2010, 02:46:09 PM »
My girlfriend and I decided to give all of our close friends and family homebrew for Christmas this year. She's in charge of the packaging, I'm in charge of the brew.

I'd like it to be Christmas-themed - with holiday spices and such (clove, cinnamon, nutmeg, etc.) and possibly some toasted oats. She wants to put them in big belgian bottles with cork and cages, so I was thinking a BDS or quad.

Does anyone have any good belgian/christmas-themed recipes that might point me in the right direction???

The Pub / Woo Hoo! Hardware for Homebrew!
« on: July 13, 2010, 01:31:13 AM »
Placed my first beer in our state competition this weekend!

2nd Place in the "Bock" category for my Traditional Bock... funny thing is, it was supposed to be a Doppelbock, but I added too much sparge water and undershot my gravity.

Gotta love happy accidents!

Yeast and Fermentation / Plastic Fermenter Oxidation Rate
« on: June 23, 2010, 07:08:41 PM »
With big beers, lagers, brett/lacto fermentations, I frequently have all my carboy real-estate tied up when I'd like to brew.

I'd like to make a bigger, belgian sour beer that will condition for quite awhile... I thought about going back to plastic fermenters for the conditioning to free up a carboy and prevent contamination.

Has anyone had success with plastic buckets or better bottles while conditioning/fermenting bigger beers? This beer will have some lacto/brett working for about 6 months or more, so will any oxygen that permeates through the plastic be utilized by the wild yeast?

In a perfect world, I'd ferment/condition this in an oak barrel. Wouldn't oak give you more oxygen permeation than plastic?

Kegging and Bottling / Kegged IPA - Flavor Change after 1 week
« on: June 17, 2010, 07:56:43 PM »
After pouring myself an IPA from the keg, I found its flavor had changed considerably from last week. It was more bitter, almost harsh, and the wonderful grapefruit/citrus aroma from the late addition hops was almost non-existent.

What happened?

I kegged this beer about two weeks ago... last week it was fine, but a little under-carbonated. I turned the regulator to about 10 psi to up the carbonation a little under a week ago. Could this be the cause?

Kegging and Bottling / Beer Gun vs. CP Filler
« on: June 16, 2010, 02:18:13 PM »
Beer Gun + accessories - $90-$100

Counter-Pressure Bottle Filler - $30 DIY

Is the Beer Gun really worth it? I could use that extra $60-$70 on another fermenter for conditioning or a few extra kegs...

Yeast and Fermentation / Wyeast 1187 (Ringwood Ale) Yeast Problems?
« on: May 19, 2010, 04:25:38 AM »
I've used this yeast for my IPA a few times and I prefer it to others I've tried (Chico, Am. Ale I/II).

I've also heard its a difficult yeast to use - can under-attenuate, may produce off-flavors, "not for beginners", etc.

Can anyone verify/disprove the slandering rumors around this strain? I personally love it and would like to use it for other brews.

Beer Recipes / Belgian Porter - teaching brew
« on: May 19, 2010, 03:59:35 AM »
I'm teaching a few friends to brew this weekend, so I'd like to do a kit from my LHBS (with a few curveballs for my sake).

I want to take their basic robust porter kit, but "belgianize" it with about 0.5 lb Special B and Wyeast's Abbey Ale yeast.

A few questions:

Does this sound like a tasty brew?

Should I go with fermentation temp around 65F or 72F? I like a clove character in a porter that I could get from 65F, but I'm thinking the high temps might give me a banana-chocolate combo, which combined with the raisiny Special B could be good!

I LOVE big beers aged in oak, especially when the brewer has put some thought into the type and origin of the barrel.

I'd like to experiment with "barrel aging" by splitting batches of RIS, Grand Cru, barleywine, etc. and aging them on oak cubes soaked in different spirits (wine, port, distilled liquors).

Please post all experiences (good, bad, or indifferent) with different types of oak cubes, soaking media, and pairings with big beer styles - I want to use your suggestions as a starting point for experimentations.

Great ideas may be rewarded with samples of the finished product!

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