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Messages - kylekohlmorgen

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1021
Beer Recipes / Re: Acidulated malt advice, anyone?
« on: June 06, 2012, 01:29:55 PM »
Buy over-ripe, almost rotten peaches. Rinse them in luke-warm water to get any dirt off.

The acid-producing bacteria on the skins of the fruit will give you a nice, lemony, tartness without the lactic "twang".

DFH produces Festina Lente this way.

PS - i like that you're adding the stone in the secondary. Hopefully that gives you some depth. I'll probably steal that idea on my next peach wheat!

1022
Ingredients / Re: Gambrinus Honey Malt
« on: June 06, 2012, 01:20:04 PM »
I've never made malt teas - I just spend a lot of time crunching away in the malt/mill room of my LHBS.

I'll have to try that!

1023
Ingredients / Re: Cherries
« on: June 06, 2012, 01:17:51 PM »
I'm from Indiana - I think we get most all of our crop from Michigan.

There were a LOT of stands with Bings in STL, though. I don't know if they grow them in Missouri or if the farmers just all purchase from the north.

1024
Ingredients / Re: Cherries
« on: June 06, 2012, 01:10:11 PM »
Never used cherries in a beer before, but I have a great wild beer (we'll call it a Flanders Red) that's begging for them!

When is the prime time to buy sour cherries?

I'm thinking I'll buy them from the farmers market, freeze, then thaw about 5 lbs and add to the beer.

1025
Going Pro / Re: Typical brewers salary?
« on: June 05, 2012, 11:51:08 AM »
I'm all about "happy accidents" - some great beers have come from these. But, if an accident turns into a beer worth selling, you should market it as such.

Extra time, effort, money, etc. was not invested to warrant a price increase. If anything - a price reduction would be in order.

1026
Beer Recipes / Re: Hoppy Saison w/Brett
« on: June 05, 2012, 11:45:02 AM »
Personally, I love Brett and hops combined.  I generally pair a pale belgian-inspired beer with Brett. Brux and citrus type hops (Citra, Amarillo, Centennial, etc.) to complement the fruity Brett. characteristics.  Can't say I haven't ever thought about doing a dark Belgian and dank hops together before.  Could be interesting?  Could be a train wreck?  It's homebrewing, I say go for it and let us know how it turns out. :D

Not sure I would add the lacose.  Did you mean maltose?  I would lean towards adding malto dextrin.  You could also add some oats, wheat, spelt, in addition to your rye in your partial mash if you are looking for some dextrins and food for the Brett.  Some of the tannins from your hops will also help boost up your body from the 3711 and Brett taking the gravity way down.

Are you using chocolate malt or chocolate?  If you are using the malt, I would think carafa would be a better choice, IMHO.

I have used choc/black malt to color a Flanders, and I'm surprised at how so little roasted malt can still give off astringency in the finished product. When you get THAT dry, the astringency lingers longer than the prickliness of the acid.

I'd go with a debittered black if you're just looking for color.

1027
General Homebrew Discussion / Accidently mowed over hops...
« on: June 05, 2012, 07:36:23 AM »
Our lawnmower bit the dust last week, so my girlfriend had a company (actually, a friend that owns a lawnmowing company) mow the lawn for us.

I just put hops into the ground this year. They were getting pretty long, but I haven't built a trellis (they were sprawling into the lawn).

He mowed over them.

What do I do now? I know I wasn't going to get a good crop this year anyway, but can I still be hopeful that the roots will continue growing??

1028
Going Pro / Re: Typical brewers salary?
« on: June 05, 2012, 06:55:14 AM »
One of my latest pet peeves (I have so many) is new breweries starting up that make a big deal about being "artisans" and making "small batch" beer and all the other buzzwords people love these days, only to make beer that is worse than the high-end offerings from established microbreweries (Avery, Great Divide, Boulevard, etc.).

It's fine to think you could "do it better" than the pros, but only if you actually can.

+1 - especially in the wild/sour/funky beer market. Bigger craft breweries spend a lot of time, money, and effort to make these wonderful beers. Don't just pitch some orval dregs into a belgian blonde that didnt turn out and slap a $20 price tag on it.

1029
Ingredients / Re: Cherries
« on: June 05, 2012, 06:34:53 AM »
Everyone seemed to have Bings in the STL Farmers' Market over the holiday weekend, but I didn't see any Rainier (which I like to have on hand).

Wasn't looking for sour cherries, but I didn't see much of them, if at all.

What are the seasons for sour and rainiers?

1030
All Grain Brewing / Re: Efficiency and Recipe Design
« on: June 01, 2012, 08:04:45 AM »
Consistency is key with efficiency.

I only get 60% efficiency, but if I get it every time, I know what to expect from my mash.

1031
Beer Recipes / Re: Scaling up a stout to an imperial stout
« on: June 01, 2012, 08:02:23 AM »
If you want a drier version of a RIS, you can go lower but I wouldn't shoot for below 1.025 or so. It needs that residual sweetness or it feels thin and bland (my biggest problem when brewing RIS is actually over-attenuation).

1 lb of black barley is a LOT. Investigate dehusked to reduce astringency, especially since you're shooting to dry it out a bit more than usual. Replacing 75% of the dark roasted grains will reduce astringency but give you just enough bite to balance out the sweetness (along w/ the hops and alcohol). The hop bitterness will fade, the astringency wont.

1032
Beer Recipes / Re: Tri-Rye Rye Wine
« on: June 01, 2012, 07:56:39 AM »
Is 20% enough?

If you bump it to 30%, do you get too much rye character?

1033
General Homebrew Discussion / Re: Funky Tripel in BJCP Competition
« on: June 01, 2012, 07:54:27 AM »
16E it is. Tasted it last night... bumped up the carbonation a bit, its SO nice to have on tap!

1034
Going Pro / Re: Typical brewers salary?
« on: May 31, 2012, 12:16:48 PM »
Ahhh, I gotcha.

So, even though you might not get to brew a barrel-aged-funky-dryhopped-saisonbock, those are YOUR recipes. Otherwise you're just brewing somebody else's.

Kind of like a great chef working for a chain restaurant.

1035
Beer Recipes / Re: Duchesse de Bourgogne technique?
« on: May 31, 2012, 12:12:26 PM »
A good healthy starter of lacto and high ferm temps will get you a solid tartness PDQ.

I don't bother with it because I'm waiting on the brett anyway AND I like the depth of acidity provided by the combo of lacto and pedio at celler temps. I'm also starting to get a rotation of funky stuff to curb my impatience.

I don't even sample before 6 months, but I keep my carboys in the basement ~65F. You're initial high temps for the lacto will speed up the Brett's growth cycle, but it will also decrease ester production. You'll probably still have a dull (albeit tart) beer at 6 months.

Good thing is - if it isnt ready, you can stash it until it is.

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