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Messages - kylekohlmorgen

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Yeast and Fermentation / Re: Air Lock Drips Vodka Into Fermenting IPA
« on: September 15, 2010, 05:08:37 PM »
I'd recommend that you aggressively dry hop it(at least 4 oz.), then cold condition it for at least 3 or 4 weeks and it should mellow out the alcohol flavor.


High-gravity beers can be hot/solventy after primary. Dry-hopping gives you a few weeks to let it mellow while still tasting fresh. Plus I love the aroma/flavor contribution of dry-hops... won't ever do an IPA without it!

I usually use 2-4 oz / 5 gallons.

Yeast and Fermentation / Re: Minimum time needed for a starter
« on: September 15, 2010, 05:03:20 PM »
I've always thought that pitching a start that is still "active" is the best way to go and that brewers let the starter finish so they don't have the bland starter wort/beer diluting the batch...

This summer, I made a starter on brewday with finished wort. Since I have to put the caroby into the keezer overnight to getdown to pitch temp, I'll put a gallon in my starter jug, cool to ~70-75F in the sink, and pitch. The next day, the starter will be active by the time I get home from work. I'll pitch the whole jug into the carboy and use a blowoff b/c its so full.

All Grain Brewing / Re: Crazy Attenuation!!!
« on: September 15, 2010, 04:52:04 PM »
I wouldn't give up on them either...

When I have a beer finish a bit low on gravity, I'll taste it to see if the mouthfeel is where I want it. If it needs more body, I'll add some malto-dextrin before I keg (or bottle) just like you would with priming sugar.

Start with a half-pound and work your way up. Use 2 qts (or less) water. That will add ~ 2 pts to your FG, but go by taste, not by the numbers.

I wouldn't go more than 10-15% of MD total.

Yeast and Fermentation / Re: Adding gravity to over-attenuated stout
« on: September 13, 2010, 04:19:03 PM »

Used ~ 9 oz of malto-dextrin to ~ 1.5-2 qts of water. Definitely added some body, but it still lacks a "finishing" flavor...

Instead of adding lactose for a creamy finish, I think I'll dry-hop for an "American-style Stout"...

Beer Recipes / Re: Christmas beer recipe for friends
« on: September 06, 2010, 08:14:13 PM »
How long does this one normally take to condition before its ready?

We're heading into September and I still haven't made my big Christmas beer yet...

Yeast and Fermentation / Adding gravity to over-attenuated stout
« on: September 06, 2010, 07:42:27 PM »
My American Stout (OG = 1.070) fermented out a little too low (FG = 1.012) and tastes a bit thin.

Is there any reason I couldn't add some dissolved malto-dextrin/lactose to the beer at kegging to bump the FG up a notch?

What would be better between the two? a combination? maybe even a little DME?

General Homebrew Discussion / Re: 12 oz six pack vs. 16 oz four pack
« on: September 02, 2010, 01:51:39 AM »
12oz beers give ya enough room for a good pour and stick your nose into the glass to get a good sniff. Are there bigger "pint" glasses for 0.5 L beers available in Europe????

If you're bottling, bigger bottles are better... I like the 22oz (except for when I'm drinking the whole thing myself... the 2nd pint can get a little warm).

Pimp My System / Re: Kegerator Showcase
« on: September 02, 2010, 01:45:39 AM »
I'm not great with power tools and handy manning but any input would be appreciated.

Me either... and I made one similiar to the ones shown (minus the one with custom molding).

Its not a difficult task if you've got a lot of pics to lead the way (like these)...

I'll post some of mine once I get all the faucets (its the most expensive part!).

I also used a 2x6 instead of 2x4. I bought a smaller kegerator, so a 2x6 lets me keep 6.5 gal carboys in it for lagering.

Beer Recipes / Re: Oktoberfest
« on: September 02, 2010, 12:46:48 AM »
I think an all munich oktoberfest is going to be more dunkel or even small bock than fest.

high proportions of Vienna make fest more distinct, IMO, and nummy - that toasty malt goodness is the signature flavor of a fest bier to me.

More dunkel in color or in flavor??

75% munich, 21% vienna, 4% CaraMunich gives 13 SRM. 7% CaraMunich gives 15 SRM. Fest is 7-14

Commercial Beer Reviews / Re: Shiner Oktoberfest
« on: September 01, 2010, 08:11:59 PM »

OT: Had the Barleywine from the 2010 Longshot sixer. Blah. Cloying bomb. The Old Ale was decent and haven't gotten around to the Spiced Saison.

I liked the BW... a bit on the heavy side, but it'll be nice in the winter.

The old ale was good too. Its a beer thats too often over-hopped, which SA avoided. When I buy an old ale, thats what I want... not an Imperial Red.

Saison was decent as well... its better suited for the "saison" category and not the "spiced" category... couldnt pick up much lemon or pepper (which is good - not a fan of either in beer, unless its chipotle!)

Beer Recipes / Oktoberfest
« on: September 01, 2010, 08:06:13 PM »
Made a pretty good Oktoberfest this year... thought about switching some things up.

I had equal parts Pils/Munich for my base malt (with some Vienna)... thought about switching to all Munich for base. Anyone use Munich as their primary base malt in an Oktoberfest or other German lager?

Also... I thought about making it an "Oaktoberfest" with a bit of boiled, soft french oak... maybe I'll just pull a gallon when lagering and scale down the oak to try it?

All Grain Brewing / Re: Round Igloo or rectangular cooler for mash tun
« on: August 29, 2010, 08:59:02 PM »
I prefer rectangular for 2 main get more volume for your money with a rectangular, and it's easier to use due to the larger opening.  


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:

All Grain Brewing / Re: Increasing efficiency
« on: August 29, 2010, 08:08:26 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...


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)

Beer Recipes / AHA recipe Wiki needs a boost!
« on: August 27, 2010, 03:01:34 PM »
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.

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