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Messages - kylekohlmorgen

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1231
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).

1232
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???

1234
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).

1235
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!

1236
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".

1237
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!


1238
Beer Recipes / Re: English IPA tips
« on: August 21, 2010, 03:47:22 PM »
Yessir... I live in Indy and bow to Nick and the guys at FFF... i LOVE Blackheart (the English IPA), Dark Lord, Bohemoth, Dreadnaught, etc., etc., etc....

http://www.3floyds.com/our-beers-2/

If you can't get their beers where you're at, I think we could arrange a trade of "Yeast Samples" via UPS

1239
Beer Recipes / Re: English IPA tips
« on: August 21, 2010, 08:34:42 AM »
Actual Calories: 239 cal/pint

Thanks for the great recipe! What is the brewing software you're using thats giving you the calorie guilt-trip???

1240
Extract/Partial Mash Brewing / Re: Sour ales
« on: August 19, 2010, 01:05:50 PM »
I also just tried my hand at sour beers... I brewed a flanders a few months ago.

Start with the lambic blend and/or Roselare, but make it an excuse to try some of those wonderful (but REALLY expensive) lambic/sours at your local beer store. Pitch the dregs of the ones you liked into this one and then reuse if your happy with the results.

Then you can tell all your beer/brewing buddies the reason they like your sours so much is because of the "house culture"...

1241
Extract/Partial Mash Brewing / Re: molasses in homebrew?
« on: August 19, 2010, 01:01:21 PM »
Seek out your local farmer's market... we have GREAT artisan molasses/honey vendors here.

1242
Beer Recipes / English IPA tips
« on: August 19, 2010, 12:58:16 PM »
Giving a first attempt at an English IPA, but I don't have a lot of resources outside of Jamil's book...

What are your opinions on:

 - Good commercial examples, especially ones brewed here (I, for example, LOVE Three Floyds' version)
 - Yeast selection
 - Hop schedule (dry hopping?)
 - OG/FG

I will also gladly accept award-winning recipes if you've got 'em  ;D

1243
Equipment and Software / Re: Immersion Chillers
« on: August 19, 2010, 10:43:00 AM »
I switch over to an ice-water supply for the IC once ambient is reached. Even in Winter I have to do this.
Damn!  My ground water never hits 88, 70's is as high as it ever gets and that's rare.  That's got to be a pain, but it sound like you have it sorted if it only takes 30 min to hit 62F.

Indianapolis municpal water comes from groundwater, not wells... ours has been +80F since late June...

I just go for the "chill to 80f and stick the carboy in the keezer overnight before pitching" method... that 6.5 barrrrely fits when its full o' kegs.

1244
Zymurgy / Re: 2011 Zymurgy topics
« on: August 18, 2010, 12:58:30 PM »
P.S.

Will you post a list of popular topics from the forum and the AHA staff that may need authors?

1245
Zymurgy / Re: 2011 Zymurgy topics
« on: August 18, 2010, 12:56:20 PM »
An article showing proof that wort production has more of an effect on attenuation than the yeast used.

Maybe if I'm not so lazy I'll write it up.

+1 on this one... aside from Kai's work, I haven't really seen any good numbers on estimating attenuation changes with mash temp changes.

I'd also like to see more on: sour/wild brewing (maybe tips from pros), blending styles, and using wine/mead ingredients in beer(which grapes/honey with which style, when to add grape juice in the process, any additional fermentation considerations, hopping levels, etc.)

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