Show Posts

This section allows you to view all posts made by this member. Note that you can only see posts made in areas you currently have access to.


Messages - kylekohlmorgen

Pages: 1 ... 76 77 [78] 79 80 ... 90
1156
Yeast and Fermentation / Re: Aging sour beer on/off primary cake
« on: April 24, 2012, 10:30:16 AM »
Leaving the beer on the yeast cake alone won't hurt it at reasonable cellar temps (think about bottle-conditioned beers).

The autolyzed yeast will also provide nutrients for the brett life cycle later on.

However, if you have a significant amount of trub, hop, or break material in the primary, go ahead and rack. A little bit is okay, but if you haven't done any filtering, I would leave it behind.

If you do rack - purge the conditioning vessel and siphon with CO2. With the drop in pH provided by the lacto, the sacch. probably wont be up for scavenging any oxygen.

1157
General Homebrew Discussion / Re: Tell me about Mash Hopping
« on: April 24, 2012, 06:41:03 AM »
...You get almost zero isomerization...

If this is what you're aiming for, then mash hops are a great idea!

Mike Tonsmire uses mash hops when making beers that need little IBUs and NO hop flavor (in lambic, a substitute for aged hops).

Mike also used hops in the mash for short or no-boil recipes (berliner weisse).

(Reference: www.themadfermentationist.com)


1158
General Homebrew Discussion / Re: Stirring the boil?
« on: April 24, 2012, 06:29:52 AM »
Boil too hard and the hops will paste themselves to the side of the kettle.

I definitely scrape the hops off the side back into the beer - makes cleaning easier and it seems like a waste!

I skim if I have time during the brewday, but much of the time the hop charge contributes significantly more "gunk" than break material.

FWIW - most commercial breweries don't bother, but they are set up to separate the break/hop material better than most homebrewers.


1159
General Homebrew Discussion / Re: Adding bitterness post-fermentation
« on: April 24, 2012, 06:25:16 AM »

Are you suggesting I add gypsum next time I brew?  Or are you suggesting I add some to the fermented beer?   Adding brewing salts directly to a fermented beer is an idea that I hadn't considered.

Possibly both?

For future brews, 27 mg/l of SO4 is fairly low for the beer you were brewing - its closer to a Pilsner-type profile.

Noonan says the water in Vienna has similiar sulfate levels to those in Dortmund - so I'm not surprised your wanting more of a bitter punch for your brew. Consult his book or Martin Brungard's "Bru'n Water" app - they are the experts.

For this brew - try adding a bit of gypsum in the keg, purging the hell out of it, then shaking it up a bit. If that doesn't work - go with the brew bitter and blend technique.

1160
Commercial Beer Reviews / Re: Stone IPA
« on: April 24, 2012, 06:05:19 AM »
My go-to IPA when I can get it fresh. Its. GOOD.

In Indiana, some liquor stores will hold onto Stone for WAYYYY too long. Make sure you're checking your exp. date!

1161
Commercial Beer Reviews / Re: 2012 SN Hoptimum
« on: April 24, 2012, 06:02:53 AM »
I really enjoy seeking out the next big hop bomb of the year, and there's a lot to choose from! Zombie Dust, Hopslam, Ruination, Two-Hearted, etc.

I put "Hoptimum" on this level of great, hoppy beers. The opinions from Rate Beer may not agree, but I think the grading has a lot to do with supply/demand and buzz around the beer.

After more than 30 years of great beers and expansion, Ken Grossman and the team at SN are still striving for (and acheiving) a better tasting, fresher beer. Cheers to them!

1162
Commercial Beer Reviews / Re: More Brown Than Black IPA
« on: April 24, 2012, 05:55:27 AM »
Just brewed a beer similiar to this - but with less citrus. A bigger brown beer with a hefty dose of mild ale malt, chinook and columbus hops.

It took about a month and a half to round out the rough edges. I wish it had a little centennial-type citrus edge to it.

1163
Commercial Beer Reviews / Re: the Flat Top Can makes a comeback?
« on: April 24, 2012, 05:53:46 AM »
Just got back from China, and noticed they had a few of these types of cans - mostly it was the pop tab that pulled off completely (like a can of chicken broth).

What a cool idea - the brewery would be known for single item of SWAG - the old-school bottle opener.

Love it.

1164
All Grain Brewing / Re: No head!?!?
« on: April 23, 2012, 01:11:57 PM »
Good notes for the first time! It helps with organization to get a brewers logbook.

Assuming you've made extract brews with good head retention, I think your notes give us a few clues:

1. Your recipe doesn't lend itself to good foam stability. Low gravity, a good dollop of sugar, and no foam boosters (wheat, oats, rye, etc.). Next time, adjust your efficiency and replace the sugar with malt and some flaked wheat or oats (this is more appropriate for english bitters, anyway).

2. A week at 70F with a low gravity wort is plenty of time for the English Ale yeast to complete fermentation and drop out like a rock. Coupled with dry hopping in a secondary, you probably didnt transfer over much (or any) yeast to your bottling bucket. If you're hell-bent on saving the batch, open up the rest of the bottles and add a few drops of liquid yeast slurry via a sanitized eye dropper (or sprinkle in some dry yeast).

Your mash temperature fluctuations shouldnt have affected your head retention. They may actually have helped add body to the small beer! Getting the mash temp lined out just takes practice with your system.

Good luck with your future brews!

1165
Going Pro / Re: "The Grand Timeline"
« on: April 23, 2012, 12:16:32 PM »
If your consumers think its worth it, the unit cost is irrelevant (within reason). Sam Calagione's "Brewing Up A Business" focuses a lot on this idea. Give it a read!

I'd be more concerned with ordering a "pint" as advertised and being served less. Might not be a big deal to some - but its best not to deceive your consumers.

1166
Going Pro / Re: Brewers have all kinds of beliefs
« on: April 23, 2012, 11:15:21 AM »

As far as the whole house filter goes, we use three whole house filters in a daisy chain. we will move up to a professional system eventually but can't right now. we have tested our water and no chlorine shows up on the test.

I'd love to go with some RO system but they are expensive and I have never really been comfortable with the amount of waste water they generate.

Do you know how much hardness/TDS the filters take out of your water?

How often do you have to change the filters?

1167
Going Pro / Re: "The Grand Timeline"
« on: April 19, 2012, 12:50:32 PM »
...I hired kid your age last year and he couldn't keep up with one of my 36 hour days I get to do on occasion and I had to send him home to sleep while I finished up the job...

I always thought that was the best attribute of being a young gun - motivation and a strong back!

1168
Would love to hear from Vinnie C. - hops, wild yeast, barrels, experimentation, etc. etc. etc.

I think Dan Carey from New Glarus would be a great addition - a LOT of knowledge, and I believe he was a homebrewer to start.

1169
An easy, crisp, Summer Saison to try out new brewery improvements:

New 15 gal SS kettle
New homemade copper manifold
March 809 Pump for vorlauf/wort transfer
Ice water recirc loop with new 1/2" Copper Imm Chiller
2-stage Ranco Controller powering a brew belt and AC unit

Whew! Busy week of building!

1170
General Homebrew Discussion / Re: Pediococcus...Diacetyl...Causes?
« on: February 27, 2012, 09:39:45 PM »

purgeing kegs: If you add co2 to an empty (air filled) keg and then release the presure and then repeat you will not get all the o2 out. yes o2 is lighter than co2 but it is still a gas. alchahol is lighter than water but if you pour water into a glass of rubbing alchahol until it overflows an amount equal to the volume of alchahol you do not end up with pure water. fluids mix. They may not stay mixed but they do mix...


Fluids DO mix. However, with gases you can take advantage of the pressure difference from your resident gas (air - oxygen) and your purging gas (CO2).

If you're purging with CO2, you're using 5-20 psig gas to purge 0 psig (atmospheric) gas. A few purges is with pressurized CO2 is PLENTY - as long as the purges come up to pressure and you're not just blowing CO2 through an open valve.

When we have to push ALL the oxygen out of our batch reactors (at work), we use nitrogen at 30 psig. We use 3-30psig purges to get the O2 levels < 0.5%. Obviously, N2 and O2 are miscible - its the pressure difference that counts.

Pages: 1 ... 76 77 [78] 79 80 ... 90