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 ... 81 82 [83] 84 85 ... 90
1231
All Grain Brewing / Re: Round Igloo or rectangular cooler for mash tun
« on: August 29, 2010, 01:59:02 PM »
I prefer rectangular for 2 main reasons...you get more volume for your money with a rectangular, and it's easier to use due to the larger opening.  

+1

I'm with Denny on this one... I bought a round, 10-gal Gott cooler and it was expensive.

My LHBS is now selling 60-Qt mash tun kits for $95 without the cooler and $143 with the cooler:

http://www.greatfermentations.com/All-Grain-Equipment/products/1039/

1232
All Grain Brewing / Re: Increasing efficiency
« on: August 29, 2010, 01:08:26 PM »
I wouldn't recommend trying to crush grains any finer... it usually doesnt get you a lot, and most times it just ends up in astringency/stuck sparges if you're not careful.

I just switched from a bazooka screen to a stainless braid (in a 10-gal Gott cooler) and went from 60% to 79% efficiency on the first brew with it (today). Maybe it was a fluke, but I'd like to think I did it on purpose...

...even though I didn't account for it in the recipe and now need to buy another package of yeast...

1233
WHEAT WINE! WHEAT WINE! WHEAT WINE!

But seriously... wheat wine is a wonderful thing to have in the fall. Warms the bones as the summer fades..

ABV - 9-11%
IBU - your preference based on what you enjoy in barleywine - higher for american, lower for english
Hop selection - ditto on above, but I like cascade
Yeast - English Ale, Denny's (english ale will provide a good malt backbone, esp. if you use Marris Otter)

make a standard, pale ale mash and then pump up the gravity with that wheat during the boil!

Age until October (on french oak if you prefer - but not soaked in spirits, it will cover up the subtleties)



1234
Beer Recipes / AHA recipe Wiki needs a boost!
« on: August 27, 2010, 08:01:34 AM »
Yes indeed... she's still pretty skeet in some key areas (only one recipe for Am. Stout???)


I've seen a LOT of recipes posted on forum topics... lets get 'em logged into the wiki!!!

I'll start it off by submitting a 2nd place Trad. Bock.

1235
'Merican Stout with some hops from mom's garden  ;D

... there's cascade, fuggles, and something else... I really can't remember... and she didn't separate them, so I don't know which is which... should be interesting!

If its not hoppy enough... I'll just dryhop in the keg.

1236
Ingredients / Re: Brewing spice sources
« on: August 26, 2010, 10:49:23 AM »
Penzey's is my go-to place for most spices. Great quality and selection.

+1 (again)

And, much like your LHBS, those ladies KNOW THEIR SPICES.

AND... they can help you with spice blends (pumpkin, mulling spice, gingerbread, chili powder, bbq rub, etc, etc, etc)

AND... they have really good vanilla beans


1237
Wood/Casks / Oak Cubes - Lonnnnnng soak in Port
« on: August 25, 2010, 11:51:48 AM »
I filled a small tupperware dish full of oak cubes soaked in port about 2 years ago... can I still use them?

1238
Ingredients / Re: Frozen, un-dryed hops
« on: August 25, 2010, 08:10:21 AM »
So why dry them???

1239
Ingredients / Re: Brewing with Honey
« on: August 25, 2010, 07:31:04 AM »
Beer math aside...

If you used honey on your brewday and didn't get enough honey aroma/flavor in the finished product, but you like the finishing gravity, try bottle-conditioning with it (if you're bottling) before back-sweetening.

If its a little too dry/thin AND you're lacking honey character, go with back sweetening. Just remember... a little goes a LONG way! You may even pull a sample and back-sweeten it with a (well) measured amount of honey, then scale-up (rounding down).

1240
Ingredients / Frozen, un-dryed hops
« on: August 25, 2010, 07:08:52 AM »
My mom grew some hops for me... and she brought me a shoebox of them last weekend.

I wasn't brewing, so I put them in a freezer bag, sucked the air out with a straw, and put them in the freezer.

Can I still use these hops? Do hops suffer from freezer burn???

1242
Other Fermentables / Re: Souring ciders and wines
« on: August 25, 2010, 06:59:14 AM »
To try the souring affect, you could always taste-test with a bit of lactic acid - then scale-up if you're impatient :)

The great thing about wine/cider is that its so much easier to make test batches. Pull of a gallon of your batch to a gallon jug and add your house bugs and some oak cubes (optional, of course).

1243
Commercial Beer Reviews / Jolly Pumpkin's Noel de Calabaza (2008)
« on: August 24, 2010, 07:47:33 PM »
This beer was excellent...

9% ABV seasonal... don't know if they add spices, but it is very complex. The first impression is that of Orval... the wild strains of yeast are very similiar. I think these beasties did their work in the bottle... it damn near exploded on me!

JP's wild yeast produce flavors/aromas ranging from pineapple to sawdust to old books. Following that is the warmth of alcohol. As you gulp it down, you get the spiced base beer - a wonderful belgian dark strong.

Definitely one I would LOVE to try a Christmastime vertical! I will also be pouring the dregs into my Flanders Red. It may not be "to style", but I would love to keep these wild yeasts in (the right area of) my brewhouse!

1244
Zymurgy / Re: 2011 Zymurgy topics
« on: August 21, 2010, 04:14:47 PM »
  They often borrow old copies, and say "no thanks."  more interested.  JMHO

I always loan out Charlie's "Complete Joy of Homebrewing"... much more enjoyable for someone who doesn't know anything about brewing!

For my beer-geek (and technically-minded) friends, I'll give them that one and "How to Brew".

1245
Beer Recipes / Re: English IPA tips
« on: August 21, 2010, 03:53:17 PM »
oh... and I did some "research"... bought St. Peter's IPA and Ridgeway IPA.

The St. Peters was great... so earthy/dank in the nose, my girlfriend swore I tracked dirt into the kitchen on my shoes!

Wonderful, round malt profile. Just bitter enough to satisfy and balance. A bit oxidized from the trip (I would love to taste it at the brewery someday!)... but thats why I'm making one myself!


Pages: 1 ... 81 82 [83] 84 85 ... 90