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Messages - kylekohlmorgen

Pages: 1 ... 67 68 [69] 70 71 ... 91
1021
Yeast and Fermentation / Re: No fermentation temp control
« on: June 19, 2012, 09:11:17 AM »
However, I have noticed an improvement in all my beers with the temp control.

+1

A few times I've gotten lucky fermenting without temp control, but too often it means unwanted phenolic flavors or premature end to fermentation (low attenuation, diacetyl).

1022
The Pub / Re: screw the thermapen, Here's my fathers day present!
« on: June 13, 2012, 06:38:26 AM »
Are you thinking of making your own diesel?

I've never done it - but I've read/been told German diesels (VW, BMW, Benz) are all great candidates for conversion.

1024
Beer Recipes / Re: Old Ale
« on: June 12, 2012, 10:57:40 AM »
Technically, when the BJCP says a unique flavor contributor "is acceptable", it shouldn't ever push the beer out of style. I think this is more often the case, especially in a style that varies in interpretation (saison, American IPA, strong ale).

If this is for a competition, I'd stay away from a blend (at least at first). You may get too much brett character, which will lead judges to believe the beer has off flavors or was crafted to have too thin mouthfeel, high carbonation, or an infection.

You can bottle up a bunch in 12 oz and drop brett in a few to try it out. If you like it, add it to your bottling bucket next time.

Actually, if you REALLY like it, the hell with the judges  ;D

1025
All Grain Brewing / Re: Is my water any good for all-grain brewing?
« on: June 12, 2012, 07:22:07 AM »
Throw it in to Bru'n Water and see what you get! You can always dilute and doctor w/ salts.

WORD OF CAUTION: In many areas of the US (and especially mine), the municipal water quality can vary quarterly, monthly, even weekly in some cases. I wouldn't blindly trust one report without comparing it to other homebrewers' from the same area taken at different times in the year. The best way is to have a sample analyzed quarterly.

This is a good club project - have everyone take water samples at different times in the year and then map the data.

If you want some help charting your water data, let me know. I used to do water quality presentations for my company when I worked in Utilities.

1026
Let's go with a Brown Ale, shall we? Perhaps from the Noti region of Oregon...

Going to make a beer filter/randall and filter a blackberry hef, then doctor it with more fruit or fruit essence.

Indiana Brewers Cup competition beers are also due soon! Bottling up a vintage Flanders, a sour tripel, and perhaps an IPA if time allows.

Wow... I did NONE of this last weekend. Poker went late on Saturday and gardening/oxtail stew was all I could manage on Sunday.

I've got some catching up to do!

1027
General Homebrew Discussion / Re: Raisin Flavors
« on: June 12, 2012, 07:13:11 AM »
A Raison D'etre clone was one of my first partial-mash batches. I think it was like this:

http://www.beertools.com/html/recipe.php?view=6995

It might have been very good if the airlock hadn't become blocked with raisin pieces during a vigorous fermentation. I did teach myself how to mop a ceiling. There wasn't enough left to warrant keeping. If I ever brew with raisins again, I will probably add them near the end of fermentation.

THIS beer is my vote! Raisin is just one of the many flavors/aromas that this beer has to offer. Dark spiced rum, pear, cherry, and some dark caramel sweetness (its fresh in my mind - I just had one with dinner last night)

I think its one of the best food beers in commercial production (that isn't a saison). It goes great with steak, korean-short ribs, beer cheese soup, Christmas ham... basically anything you would pair with a Bordeaux or Burgundy.

OK - Rant over. I just REALLY miss DFH in Indiana!

1028
Commercial Beer Reviews / Re: Pabst Blue Ribbon
« on: June 07, 2012, 11:58:13 AM »
Well, at the bar where I'm going to watch the Cubs games here in Puna they serve homebrew in glasses (my house + WGN off of the satellite).

Haha - not a big Cubs fan, just happen to get lucky while out one afternoon. The cans are like $2.50. And its part of the experience. If I go to Wrigley, I'm going to have a least a few Styles. I'll sneak a Matilda or two before the opening pitch :)

1029
Commercial Beer Reviews / Re: Pabst Blue Ribbon
« on: June 07, 2012, 11:30:42 AM »
Jeeze guys.  Really?

It's twice brewed, man.  Once for taste, once for smooooothness.

Fully kraesuned in the old world tradition.

Of course, I haven't bought any in awhile, but I'm going to a Cubs game next week.  It's Old Style or Budwiper.  I'll choose the Style.

They serve Old Style in 16oz cans with free koozies during every Cubs game at a bar here in Indy. Its definitely an improvement to pour it in a glass - but the harassment would rival wearing a Cards jersey.

They're making Hudepohl again in Cincy - If I'm going light, I'm going Hudy Light!

1030
Ingredients / Re: Sunflower seeds?
« on: June 07, 2012, 11:23:35 AM »
Peanuts have to be deoiled before use because the high oil content, but I know Urban Chestnut uses finely-milled chestnuts in their Wing Nut beer. It has head retention and is pretty good!

I think sunflower is another high-oil content nut, since its pressed for the oil. Since they don't make sunflower butter (at least that I know of), I don't think you could get the oil out.

Maybe a toasted rice would give you a similar effect? It would have to be one that was already more flavorful than most, or you'd thin out the beer without enough flavor contribution.

1031
Equipment and Software / Re: GIve Up on ProMash??
« on: June 07, 2012, 11:15:16 AM »
I have a few complaints:

 - The Help application doesn't work on newer Windows OS. My main concern is that the ProMash application itself won't be able to run on a future OS. I'm not a big software guy, so I don't know if this is plausible.

 - The ingredient and guidelines databases are outdated - I know I can update them by hand, but that's a lot of data entry, especially since it will regularly need updating.

The color swatch is not very accurate. Again, this may be from running on an old OS.

1032
Let's go with a Brown Ale, shall we? Perhaps from the Noti region of Oregon...

Going to make a beer filter/randall and filter a blackberry hef, then doctor it with more fruit or fruit essence.

Indiana Brewers Cup competition beers are also due soon! Bottling up a vintage Flanders, a sour tripel, and perhaps an IPA if time allows.

1033
Wood/Casks / Re: Strong Vanilla Notes
« on: June 07, 2012, 08:01:10 AM »
Yeah, mine was a smaller brown ale with spices and vanilla. The BVIP has enough gerth to handle more vanilla, bourbon, etc.

Still - its easy to overdo it with any spice if you're not careful.

1034
Beer Recipes / Re: Wooden Barrel Brewing
« on: June 07, 2012, 07:41:13 AM »
Also, if you are really a stubborn German boy you would most certainly not be serving a porter or stout for Oktoberfest. Just sayin'.  ;)

Ja

1035
Ingredients / Re: Cherries
« on: June 07, 2012, 07:40:07 AM »
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.
The tart cherry crop in MI was 90% wiped out by the March hot weather followed by the freeze.

that's right, I remember hearing about that. that is rough. Cherry pie will be at a premium this year

So does Bell's Cherry Stout go up in price as well? Its usually a splurge of mine - its one fine fruit beer.

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