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Messages - kylekohlmorgen

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1096
General Homebrew Discussion / Re: My homebrew smells like vomit
« on: May 10, 2012, 12:04:43 PM »
KEEP IT AND WAIT.

I'm really interested to see how versatile brett is when it comes up to 'cleaning up' a wild beer. I've had some sours go WAY off the reservation and come back into balance when the brett finishes its fermentation cycle.

To increase chances of success, I would do two things:

1. Make sure you are mimizing oxygen uptake. Wait several months between sampling (4-6), purge the headspace (if you can), and don't move the carboy around a lot. If brett has O2 to work with, it will take the easier aerobic pathway (all while making vinegar and ignoring your butyric acid).

2. Check the acidity. Brett does more efficient work in a lightly acidic environment. Qualitatively, the beer should be lightly tart, not too sweet or too sharply acidic. The lacto will help you a bit, but depending on your primary fermentation you may not have given it enough to work with.

1097
All Grain Brewing / Re: New to all grain. Need help with set up
« on: May 10, 2012, 11:40:29 AM »
+1 for fermentation temp control. My best (award winning) beers have come from wort produced with a Gott Cooler, an aluminum pot (that doesn't even have a valve), and a focused, practical, RDWHAHB mindset.

The trick was the two stage controller with a chest freezer and heat belt. There are plenty of good threads to explain the specifics - but the money spent on these items yielded SIGNIFICANTLY more return than any pump, pot, or shiny automatic widget (and this coming from a Controls Engineer!).

I made my own immersion chiller from 1/2" copper when I started going > 5 gal batches - 'bout as fancy as I get.

1098
Beer Recipes / Re: Raspberry Wheat Ideas
« on: May 10, 2012, 09:15:05 AM »

Only issue I could see is with pectic haze. I don't know if that will be too much of an issue in a hefeweizen, but make sure you account for it. Jam has a lot of pectin in it.

That's why I picked weissbier as the base style - if it was an American Wheat base, and I wanted that clear pink hue, I'd probably just use the frozen or seasonal fresh berries. A little more expensive, but saves the hassle of trying to fine out all the pectin.

1099
Beer Recipes / Re: Raspberry Wheat Ideas
« on: May 10, 2012, 08:54:50 AM »
I think the test runs will get progressively better up until September, just because raspberries don't really come into season until Summer.

I'm doing a fruit hef this weekend - thinking about trying some un-preserved jam to go along with frozen blackberries (maybe some pineapple?). I'm adding in secondary (and will try the lemon zest, too!).

Learned my lesson a long time ago - PUREE if you're using a carboy. Strain if you're using a fruit with lots of seeds (raspberries, blackberries, watermelon, etc).

Be sure to account for the volume and sugar contributed by the fruit. Even a small amount of raspberries can increase your ABV enough to thin out the beer and leave it unbalanced and unpleasant.

1100
Going Pro / Outside Help - Where Is It Worth It?
« on: May 10, 2012, 08:33:35 AM »
Pros: In your experience, when is it necessary/advisable to hire a specialized hand when expanding, upgrading, or simply maintaining a brewery?

Specifying/purchasing/setting new equipment? Adding a packaging line? Yeast maintenance/lab work? Properly dealing with wastewater/sewers/etc.?

I am a biochemical/electrical engineer currently working for a big consulting firm. The projects I've done, and the skills/knowledge I've gained would translate well to microbreweries. The question is - is there a market for ANY type of engineering help in craft beer?

I will strike out on my own at some point in the future (working for "The Man" hasn't been much fun!). I know I want to be a part of the great craft beer business community in America, but I don't think opening a brewery is my calling.

1101
Hefeweizen - probably adding local jam after fermentation (blackberry, boisenberry, persimmon?). Probably going to split and sour part of the batch.

Hopefully brewing enough to top up my two carboy's of Flanders.

1102
...Need to sample the Maibock and BVIP and kick a keg of Oregon Amber to make room for the fresh...

Sounds like a rough weekend!

In honor of Mothers' Day, maybe Gramma, Mom and Aunt should help you 'make room'...

1103
All Grain Brewing / Re: how long is too long for FWH?
« on: May 10, 2012, 06:23:49 AM »
Shouldn't hurt anything...

1104
Beer Recipes / Re: Help on a lemongrass farmhouse!
« on: May 10, 2012, 06:15:16 AM »
I know Lemongrass' oil is extracted for a wide range of uses (even in making Citronella!). I am concerned about your head retention if you added fresh lemongrass. I'm not sure if this is a valid point. Have you found any commercial beers w/ lemongrass?

I wonder if you could test it out by just dunking a lemongrass stalk in a wheat beer and see if it killed the head?

EDIT:

Here are some references I found after I posted:

http://www.probrewer.com/vbulletin/showthread.php?t=4082&highlight=lemongrass

http://www.homebrewtalk.com/f12/how-much-lemongrass-wheat-beer-56767/

1105
General Homebrew Discussion / On my Brown Malt experience
« on: May 08, 2012, 10:12:18 AM »
That's what I was going for with mine. Great beer (and we dont get DFH in Indiana)

1106
I LOVE Citra!

An FG of 1.015 sounds really high for an IPA... You may add some sugar/honey to dry it out a bit (I usually dont use more than 10%).

Multiple, short dry hop regimens will give you that in-your-face aroma.

1107
Beer Recipes / Kolsch
« on: May 07, 2012, 07:15:58 PM »
Once you have 'real' temp control - I think lagers yield no more difficulty than ales.

I think Kolsch is a tough one to get just right!

1108
Beer Recipes / Dogfish Head 90 Minute IPA attempt?
« on: May 07, 2012, 07:13:27 PM »
A great DFH clone can be made without Ringwood (and I think they use a diff strain for 90/120 Min).

Amber malt is the same as English "Biscuit". You can also use Briess Victory as a close substitute.

I think its important for a 90 min clone to be on point.

1109
All Grain Brewing / Re: Ok, so I gotta situation here...
« on: May 03, 2012, 09:08:28 AM »
I second the idea of a Dunkelweizenbock. Just add more pils and wheat malt (and more bittering hops).

You could call it a "Weizenstout".

I like it!

You will need more base malt to convert - make it a big'n!

No matter how much base malt you add - its going to be black as night. Shoot for an imperial (dunkleweizen)Stout to get the Blackprinz percentage down; otherwise it will just cover everything up.

I'm kind of interested to see what this much Blackprinz does to a beer. Keep us updated!

1110
All Grain Brewing / Re: Bru'n Water weirdness
« on: May 03, 2012, 09:01:20 AM »
Martin, you rock!  Thanks so much for your work.

+1 This tool is going to help make a lot of better brewers.

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