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Messages - kylekohlmorgen

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1096
The Pub / Re: "The Denny Level"
« on: August 05, 2010, 07:52:08 AM »
Could we replace "barrel maker" with "cellarman"? That would be more like the progression at a brewery.

Maybe "Asst Brewer" instead of just Brewer too... I really like the idea though.

+1

Ya man... you have to give the strong backs of the brewing world some credit here...

1097
The Pub / Re: The Demise of TechTalk
« on: August 05, 2010, 07:48:28 AM »
As far as making the forum available to paying members only, I doubt that's going to happen and agree it would be a bad move.  Perhaps a better route would be for those who are paying members have a tag line that says "AHA Supporter" or something.

+1

If anything, this forum will help recruit homebrewers to the AHA that TechTalk could never reach.

Also agreed that the format was annoying.

1098
Brewing my Kolsch with 1056 (because my kegs are running empty!!)

1099
Beer Recipes / Re: Christmas beer recipe for friends
« on: August 05, 2010, 07:27:55 AM »
This one turned out so good I am planning on making it professsionally. One note about belgian corks - you have to have a corker capable of corking belgians. I have one. It is an Italian Floor Corker and it was about $125 bucks. Champagne bottles work great for this if you can find them and many of them accept a bottle cap. Its the large size cap (is it 44ml??) available at www.northernbrewer.com

Sounds like a great brew! I'd grab a growler of that on the way to a family Christmas party!

how do you make the homemade amber cinnamon candi? (are you going to make this from scratch when you brew it professionally??)

1100
General Homebrew Discussion / Re: Cask of my Pro Am beer is on now
« on: August 04, 2010, 12:04:52 PM »
Can you get it in growlers?

I have a buddy headed that way this weekend. I'm sure for we could work out a bogo deal if he picked a few up :)

1101
General Homebrew Discussion / Re: Forced to buy beer
« on: August 04, 2010, 12:00:46 PM »
Russian River, 21st Amendment, Magnolia, Social Brewery, Speakeasy... yeah I have no trouble buying local. :-)

ugh... if only we could all live on the Golden Coast...

However Indy IS getting more promising... just added Sun King and 4 new brewpubs/microbreweries are on the way in the fall :)

1102
Beer Recipes / Christmas beer recipe for friends
« on: August 04, 2010, 07:46:09 AM »
My girlfriend and I decided to give all of our close friends and family homebrew for Christmas this year. She's in charge of the packaging, I'm in charge of the brew.

I'd like it to be Christmas-themed - with holiday spices and such (clove, cinnamon, nutmeg, etc.) and possibly some toasted oats. She wants to put them in big belgian bottles with cork and cages, so I was thinking a BDS or quad.

Does anyone have any good belgian/christmas-themed recipes that might point me in the right direction???

1103
All Grain Brewing / Re: Black IPA?
« on: July 30, 2010, 06:30:20 AM »
Currently having an IPA and Schwarzbier on tap I'm finding the combination of 2/3 IPA & 1/3 Schwarzbier is the shcitz!!! The Carafa II in the Schwarzbier is what's giving it a very nice, smooth roasted flavor.  If/when I brew a Black IPA, that's the route I'm taking; a combination of the two recipies.

This is my FAVORITE part of having a kegerator (aside from not bottling).

I loooove blending beers on tap to figure out new recipes. My favorite so far is 3/4 Kolsch with 1/4 Trad. Bock. If Spaten brewed an Amber, I think it would taste something like this...

1104
The Pub / Woo Hoo! Hardware for Homebrew!
« on: July 12, 2010, 06:31:13 PM »
Placed my first beer in our state competition this weekend!

2nd Place in the "Bock" category for my Traditional Bock... funny thing is, it was supposed to be a Doppelbock, but I added too much sparge water and undershot my gravity.

Gotta love happy accidents!

1105
I know its late... but I skipped the brewday to watch the World Cup Final.

So I'm taking off tomorrow to brew a Flanders Red. No Roselare Blend, just dregs from all the belgian beers I was always too cheap to buy... Now I have an excuse  ;D

1106
General Homebrew Discussion / Re: Forced to buy beer
« on: July 12, 2010, 06:20:48 PM »
Go big (or local) or go home...

If you're buying commercial, grab a growler or a sixer from a local brewery/brewpub...

Don't have any close? I agree with Goose Island. Ooh, and Dogfish Head...

It may be expensive, but once you crack open a 90 Min IPA, India Brown Ale, Bourbon County Stout, or Pere Jacques, you'll be okay with it

1107
Ingredients / Re: Figs... Figs and beer
« on: July 12, 2010, 06:07:04 PM »
The "Rejewvenator" by HE'BREW (Schmaltz) Brewing Company was brewed with grapes this year, but in years past its been brewed with figs.

Its a doppelbock/dubbel blend, so I bet figs would go great with either.

1108
Yeast and Fermentation / Re: Plastic Fermenter Oxidation Rate
« on: July 02, 2010, 09:58:17 AM »
Kyle,
I've heard of what you're describing being used for temp control, but not for limiting O2 penetration.

My understanding of the oxygen permeability of water based on the tables listed in this link
http://www2.parc.com/emdl/members/apte/flemishredale.shtml
suggests to me that putting your fermentation bucket inside another plastic bin filled with water would be futile.
Creatures of the sea get plenty of oxygen from the water in which they swim, don't they?

Based on the table, completely saran wrapping (i.e., 'mummify") the plastic fermeter seems to be a better option if the goal is to limit O2 permeability. 

Regardless, I've never heard of this being done.  But it should be very easy to do.  I'd appreciate it if others chimed in and gave their views.

It would actually serve both purposes - I've learned that in the summer my basement temp doesn't stay as consistent as in the winter.

The solubility of O2 in fresh water is around 9.1 mg/L (9.1 ppm) vs 21% (21,000,000 ppm) O2 conc. in air. That is, once water absorbs this much oxygen, excess oxygen in the air will not absorb into the water and "permeate" through to the bucket.

Submersing the bucket in water will limit O2 in the local environment almost completely. No oxygen outside the bucket = no oxygen inside the bucket (except for the lid, which will not be covered by water).

1109
Yeast and Fermentation / Re: Plastic Fermenter Oxidation Rate
« on: July 01, 2010, 03:51:53 PM »
Experiment time!

I'm going cheap... and buying 2-5 gal bucket for a flanders fermenters.

I'll just set the primary in my basement (per usual), but then for the secondary, I'm going to place the bucket in a plastic bin and fill the bin with water... hopefully the water will decrease the O2 intake (both micro and macro) to a suitable rate.

I'll taste often and report results. I plan to brew up a quick extract in a month or so, after I've collected some good dregs from a tasting I'll do in a few weeks.

Stay tuned!

1110
All Grain Brewing / Re: My water is a changing...
« on: June 28, 2010, 06:22:21 PM »
Thats a pretty clean water profile! Do you know if its consistent throughout the year?

How do pre-treat before brewing? Just carbon filtering and then some brewing salts? If so, you'll just be adding a bit less acid.

I would highly recommend checking the profile (at least) seasonally... some municipal water treatment facilities change water sources quite often (like Indianapolis).

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