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Messages - kylekohlmorgen

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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?

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!

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.

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.

General Homebrew Discussion / Funky Tripel in BJCP Competition
« on: May 31, 2012, 11:55:11 AM »
One of my favorite wild beers to date is a Tripel inoculated with my culture.

Can I enter this beer into Cat. 23 or Cat. 16E and have a fighting chance?

It has the bready, estery beginnings of a tripel. There is a slight tartness, but nowhere near that of a BW or Flanders. The Brett shines through, providing a great, lingering, musty cherry pie flavor, and there is a TINY accent of vanilla from a bit of oak cubes.

All Grain Brewing / Re: First time using Rye malt.
« on: May 31, 2012, 11:38:36 AM »
I REALLY dig rye in a saison.

Going Pro / Re: Some figures for opening a pub.
« on: May 31, 2012, 11:37:24 AM »
You're on the right track. That sounds delicious!

Keep expansion in mind, in the bar, restaurant, kitchen, brewery, etc. As you grow, can your place grow with it?

Try finding a line cook that might have some kitchen mgmt experience. They'll be able to help you manage your menu so you can put out what you want with minimal ingredients, all while keeping them fresh and keeping waste down.

Good luck!

Beer Recipes / Re: Duchesse de Bourgogne technique?
« on: May 31, 2012, 11:22:05 AM »
Cold crashing will probably shock and stall the Lacto, which provides the bulk of the acidity in a Flanders Red.

You can wait a lot longer than normal (2-3 weeks) to rack over to floc out most of the Sacc. Most belgian strains are low flocculators, so you won't get it completely clear in primary, but the small amount of Sacc. that comes over into secondary won't hurt anything in the long run, and it will clear up after 1-3 years of aging.

I pitch all the bugs at once (with house strains or a blend). Brett/pedio can be pitched later, but they dont affect primary fermentation. To get the sourness of Dutchess, lacto should be pitched in primary.

Going Pro / Re: Some figures for opening a pub.
« on: May 31, 2012, 11:01:13 AM »
The opportune word is "chef"...

We just lost a brewpub (remote location for a brewery) because they had average "bar" food. No matter how great the beer is... a brewpub is always a restaurant first, good bar second, brewery third.

Going Pro / Re: Typical brewers salary?
« on: May 31, 2012, 10:58:20 AM »
I'd say that in brewing it's the customers who pretty much have creative control.  You can try something creative, but if they don't buy it, they'll dictate what you create.

Well said, Denny.

I think that's the biggest difference in the creative aspects of pro vs home brewing. At home, you create for you. At work, you create for your patrons.

You may not like kolsch, witbier, or irish stout... but if thats what sells, thats gotta be 1st priority.

Beer Recipes / Re: Duchesse de Bourgogne technique?
« on: May 31, 2012, 06:22:07 AM »
Nah - if you buy a blend the brett wont take off until way after primary, anyway. The important thing for brett is a variety of complex sugars, dextrins, and carbs to take in during the long haul.

I've never done a brett starter, other than adding fresh wort to my house culture - and thats normally not in line with brewing a wild beer. I probably would only do one for a 100% brett fermentation.

All Grain Brewing / Re: First time using Rye malt.
« on: May 30, 2012, 10:56:29 AM »
What would be a good recipe to use rye in. Other than a ipa?

Sent from my iPhone using Tapatalk


Extract/Partial Mash Brewing / Re: DME vs. LME
« on: May 30, 2012, 09:16:16 AM »
I only use a little extract at a time (to bump up a few points or make starters).

The lid sticks on LME if you're not careful. DME is also easier to dose out, esp. by weight.

Is it just mean, or does DME taste fresher?

Equipment and Software / Re: march pump
« on: May 30, 2012, 09:03:05 AM »
If the head conditions are a concern, then getting the 815 pump is recommended.  If this situation only has a total of 5' elevation change, then the 809HS pump should be OK.

815 is the way to go in your situation. At 5' elevation change, you're at the end of the performance curve, so you'll just get a trickle at a time with 809.

I would also suggest a case for the pump, similar to the pump toolbox project in BYO. You'll be carrying that thing all over the place, so a protective cover and convenient on/off switch will be a blessing!

All Grain Brewing / Re: First time using Rye malt.
« on: May 30, 2012, 08:54:37 AM »
I have never needed rice hulls with rye beers and that includes beers up to 45% rye.  Neither have I seen an efficiency drop.  How much does yours drop?

Mine is usually ~ 7-10% lower when doing hef's of 50% wheat, ~ 2-5% when its a smaller addition. Only a big deal when I'm brewing for competitions.

Rice hulls are $1 at my LHBS, so its cheap insurance. Since they help sticky mashes be less sticky, I think it helps with stirring, clean up, and maybe even temp. distribution.

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