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Messages - kylekohlmorgen

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1021
Wood/Casks / Re: Strong Vanilla Notes
« on: June 07, 2012, 07:26:11 AM »
I've over-done it with Vanilla. It was a beer intended for Christmas gifts, so I not only had to dump a batch, but I had to buy a lot of damn gifts.

I "dry-beaned" with only one pod for ~ 4 days and it was too much. Gotta be careful with that stuff. Start with 1/4 of a bean and work your way up - just let it sit and taste fairly often.

1022
Kegging and Bottling / Re: conditioning time in keg
« on: June 07, 2012, 07:23:27 AM »
Yep - I love conditioning in the keg.

It takes up less space, frees up a carboy, and is a LOT easier to purge before racking. I clarify, dryhop, and add fruit right in the keg.

Lagering is easy too, since you can use your kegerator instead of your temp control for primary fermentation.

When I pull a keg out that didnt turn out too well at first, try it again and its much improved - THAT's one of the great feelings in homebrewing!

1023
Kegging and Bottling / Re: Kegerators--any suggestions?
« on: June 07, 2012, 07:20:19 AM »
I have a keezer that will soon be promoted to fermentation chamber. It does an AMAZING job nailing ferm temps, no matter how vigorous the activity, when used with a brew belt and a Ranco.

I'll use a cheap craigslist fridge to keep the beer cold. Taps are expensive - I started with one and just slowly bought more over time. You can always use the picnic taps until then.

1024
General Homebrew Discussion / Re: Batch 500
« on: June 07, 2012, 07:04:37 AM »
Did a 100% wheat malt beer this fall.  One hour protein rest and 2 lbs of rice hulls for 10 gallons.  Did not stick!

Some day if I am feeling adventuresome, maybe a 100 rye mash.  A small test batch would be done first to see if it would work.  Would do a long Beta Glucan rest first.

How did it turn out? Were there any surprises to you in the finished product?

A homebrew blogger did the same thing w/ oat malt. I love this guy's experiments!

http://ryanbrews.blogspot.com/2009/12/100-oat-malt-mt-rainier-hops-smash-beer.html

1025
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!

1026
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!

1027
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.

1028
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.

1029
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.

1030
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.

1031
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??

1032
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.

1033
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?

1034
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.

1035
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.

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