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Messages - kylekohlmorgen

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1231
Wood/Casks / Re: Using Oak Cubes to Mimic a Wine Barrel
« on: August 08, 2011, 11:38:22 AM »
You're right on track, James:

1 - I like to boil the cubes for about 20-30 min total in about 3 changes of water. This is usually plenty of time to extract the nasties from fresh cubes. Using french oak with a light toast also lends to better wine-barrel (less whiskey barrel) characteristics.

2 - I don't soak my cubes in wine/whiskey/etc. anymore - you lose too much control of the final flavor. Start w/ 1 oz of cubes and just let 'er sit. A longer rest on less cubes will yield more complex oak flavors AND you wont overshoot it.

Back-flavor at the end - grab a sample and add small amounts of wine until you get the flavor profile youre looking for, then scale up to batch size (take good notes! I like to scale by weight).

Another note - if you get too much oak flavor out of these cubes too quickly, fret not. Just rack off and use the cubes for a more assertive beer/wine/etc. This would also give you an opportunity to try your hand at blending!

1232
Classifieds / Re: Wanted: < 5 gal corny kegs
« on: July 28, 2011, 11:27:18 AM »
I was hoping < $100  :-\

I've only found new ones on the internet, and they are anywhere from $140-$200 with shipping (normally they have to be shipped overseas).

1233
Classifieds / Wanted: < 5 gal corny kegs
« on: July 19, 2011, 06:58:20 AM »
I'd love to have small kegs for experiments, small batches, tailgating, etc....

I have seen 3 gal and 9.8L kegs on the internet, but they are always new and expensive.

Please let me know if you have any you're willing to part with (or know of a LHBS that carries them used)... we can haggle based on size, age, condition, etc.

Thanks!

Kyle

1234
General Homebrew Discussion / Re: Frigid Weather Brewing
« on: January 21, 2011, 12:47:35 PM »
I know I'm going to get a lot of "Suck it up" and "Be a man" responses to this so go right ahead if you feel so inclined.

I haven't been able to brew since October and would really like to brew this weekend.  Saturday is out so I'm left with Sunday ( since there is no real football to watch this weekend anyways  :P ).  Unfortunately, the low Sat night into Sunday is 0 F, and the high is only supposed to be 13 with very light wind ( 9mph ).  I'm an all grain brewer so I'm outdoors for the boil at least.

What kind of issues am I going to run into with weather this cold?  Am I going to use a whole tank of propane just to get a boil going and hold it?  At least the chilling part would seem to go faster.  I'd probably turn on my outside spigot for my wort chiller...I just have to make sure I turn it off when I'm done.

I'm curious what you cold weather folks do.

Thanks.


I always thought this is why all the REALLY good seasonals/hard to find stuff comes out in the winter...

Personally... I hang up my paddle until it gets above freezing and head to my local craft beer purveyor for INSPIRATION :)

1235
All Grain Brewing / Re: Whose got RIMS
« on: January 11, 2011, 02:41:29 PM »
Scorching was definitely an issue with my RIMS until I incorporated a PID controller into the system. 

I built my system with an ultra low density heater element and controlled the heating with a simple hand switch.  I also did not have a temperature measurement point downstream of the element. 

yep... if you're going RIMS, that heating element needs to be dialed wayyyy back, either automatically (PID) or manually (with a simple light dimmer).

Good thing is... you can install it with the dimmer now, and then swap out for PID as funds become available.

1236
All Grain Brewing / Re: All Maris-Otter IPA input needed
« on: January 05, 2011, 06:37:37 PM »

I say use the Maris and see what you think (and do report back!) 
You may really like it in your APA.    And unless you're going strictly and specifically for a competition bound  brew,  it's your own tastebuds that  provide the  most important guideline of all.

Agreed...

if its not going to competition, brew it up! I personally like my IPAs with some malt character. If you do a SMaSH, you'll definitely know how MO tastes!

A better experiment (but probably not as good of a beer) would be to omit flavor/aroma hops. You can taste and then dry-hop later if its too bland to drink the rest

1237
No brewing (its COLD in Indy)... so its PROJECT week!

 - New lauter manifold
 - Getting the new pump ready (probably the pump in a toolbox... with mods)
 - mayyyyybe building a CFC and starting an in-line aerator... we'll see!

1238
General Homebrew Discussion / Re: How do you take your AIPA, sir?
« on: November 02, 2010, 04:55:46 PM »
"Balanced" is in the glass of the beerholder!  I like mine "balanced" toward a big face slap of bitterness!

Can I get this on a bumper sticker/t-shirt/tattoo?

If someone needs to hold a fundraiser - just look through denny's posts for gems like this one and throw 'em on a shirt.

Put me down for a large.

1239
General Homebrew Discussion / Re: What's Brewing This Weekend - 10/1
« on: September 30, 2010, 01:21:05 PM »
Brewing a Christmas beer right out of Radical Brewing.

If its good, the next batch may serve as Christmas presents :)

1240
Wood/Casks / Re: French Oak cubes - Heavy toast
« on: September 26, 2010, 06:46:55 PM »
They will be going into a RIS I made this spring

1241
General Homebrew Discussion / Re: What's Brewing This Weekend - 9/17 Edition
« on: September 17, 2010, 09:28:40 AM »
it may be late in the season, but i've been eager to take my hand at a black IPA or a CDA or something along those lines. 

...I'm kind of tired of this new style, already... and I haven't even brewed OR had one since those articles in byo/zymurgy!

Plus... I'd take a heavily dry-hopped Am. Stout over a black ipa any day :)

Spiced Old Ale for Christmas presents this weekend... yeah i know, I'm a bit late... they may have to be next year's christmas presents!

1242
Wood/Casks / French Oak cubes - Heavy toast
« on: September 15, 2010, 10:20:29 AM »
I have some heavy toast oak cubes laying around...

Most sources will suggest using french oak with medium toast. What differences can I expect?

1243
Wood/Casks / Re: Oak Cubes - Lonnnnnng soak in Port
« on: September 15, 2010, 10:18:48 AM »
Port smells AWESOME... I'm thinking about using it in a RIS or BDS

1244
Kegging and Bottling / Re: placing a chest freezer "keezer" in Garage
« on: September 15, 2010, 10:18:20 AM »
Or if it gets below freezing in your garage, your beer could freeze.

+1

Yep... if you're not actively controlling the temp inside, it will eventually settle out to the temp outside.

If its big enough, and you REALLY want it in your garage in the winter, how about a two-way controller with a lamp inside?

The easiest solution is keeping it in your basement/kitchen/other temp controlled area in your house.

1245
Yeast and Fermentation / Re: Yeast Starter had Zero Krausen
« on: September 15, 2010, 10:13:16 AM »
You can add that FoamTrol stuff to your fermenter to reduce/elimante krausen without affecting head retention, so krausen and head retention aren't necessarily tied together.


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