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Messages - kylekohlmorgen

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General Homebrew Discussion / Re: Adjusting Hops in a Stout
« on: May 28, 2013, 11:42:12 AM »
The IBUs went up on your recipe because you reduced the batch size - as far as BeerSmith is concerned, basically making a concentrated version of the original beer.

Since you're going to add that water back in at the end, your final batch size will be around what you initially calculated, and so will the final IBU rate. Make sense?

From a process standpoint:

1. No reason not to add the cold extraction at the beginning of the boil. This will help you hit your evaporation rate. Also, a full-wort boil allows better and more consistent extraction/isomerization of hop acids. Boiling all of the wort will allow you to be consistent with your BeerSmith numbers (since it assumes a full wort boil when calculating the numbers).

2. Cold extraction takes a bit of time, so you might start it the night before, leave it in your fridge, and then add the liquid back at the beginning of the boil.

General Homebrew Discussion / Re: LHBS
« on: May 28, 2013, 11:31:22 AM »
Side can you tell if the liquid extract is a good brand/fresh, same goes for hop freshness?

Why not use DME? Its much more shelf-stable and is easier to dose out by weight. Keeps well in an air-tight container.

Smell hops and look at the color. They shouldn't smell "cheesy", but they should also have a pleasing hop aroma, especially American varieties. The color should be green. Any gray/brown should be a concern.

A good homebrew store will sell hops in 1 oz air-tight bags or dose from small, air-tight containers.

A good homebrew store is a busy one - I always know hops/malts from my LHBS are fresh because I see a LOT of it going out the door!

Beer Recipes / Re: Hibiscus Gose
« on: May 23, 2013, 08:10:47 PM »
That color is AWESOME! All from the flowers?

Ingredients / Re: 4 hour Dry Hopping?
« on: May 23, 2013, 04:05:11 PM »
IIRC, Wolfe found peak extraction of 4 hours in bench-top tests with stirred vessels.

He also did a commercial scale test, gauging extraction from dry hops when the beer was not roused and circulated with a pump. I can't remember numbers, but I do remember the circulated beer extracting considerably more oil than the traditional method. Much more badass than my college labs!

I guess you could mimic this at home with a conical and a pump. Worth a shot if you've got the equipment!

Yeast and Fermentation / Re: Wyeast 1968 - Wow
« on: May 23, 2013, 03:43:38 PM »
REALLY enjoyed the flavor profile of this yeast in a Mild a did last year.

I did a Diacetyl rest because I've heard it can floc early and leave some diacetyl behind. With a healthy fermentation of a lower gravity beer, that meant starting the temp rise at about the 36 hour mark!

How's the IPA?

Yeast and Fermentation / Re: Belle Saison Dry Yeast
« on: May 23, 2013, 12:58:52 PM »
I think basil is lovely in beer. Bison Honey Basil comes to mind. but I also did a no hops basil beer that, once it settled down a bit (I used too much basil) was really nice as well. Dill, well anything's possible

I want to try Rosemary in my IPA. Just keep wimping out on brewday.

Are you gonna wash it? That should get a lot of the dark color out.

I'm.  I took some pf the slurry and put it in a starter on a stir plate.  I'll decant when it's done.

I like using fresh slurry because it means I don't have to do a starter (if the timing is right).

The Dubbel might not be finished this weekend anyway, so I'll probably have to harvest, decant, store, and make a starter in another week or two.

I'm okay with it: its the Schelde strain from Wyeast (3655-PC) and it smells really nice!

Beer Recipes / Re: Lavender in a Dubbel?
« on: May 23, 2013, 12:45:16 PM »
Lavender is a very strong herb. Add to that there are different varieties and only some are really appropriate for eating. Nothing dangerous, just taste/smell more soapy than flowery/yummy.

This is VERY true.

I would brew the beer, keg it, and dose a glass, growler or bomber first (the larger the sample, the more accurate the scale-up).

Never used lavender - but I'll bet its more forgiving to make a vodka tincture than to add the flowers whole. This goes for any potentially overpowering herb/spice (vanilla, rosemary, etc.).

In my opinion: flaked wheat is not a passable substitute for unmalted wheat.

Maybe its an issue with freshness in flaked wheat, or something that the process of gelatinizing raw wheat at home contributes, but I have always found beers made with raw wheat to be far superior.

A cereal mash is not terribly complicated. I think its easier than a single decoction.

Torrefied ('puffed') wheat is another option. Never tried it in a witbier, but I like it as a substitute for flaked wheat in smaller quantities (small amount for head retention, body, etc.). It has a subtle, fresh popcorn flavor.

Yeast and Fermentation / Color pickup from dark beer yeast slurry
« on: May 22, 2013, 06:54:24 PM »
I've got a Dubbel fermenting away and want to harvest slurry for a Tripel/BGS-type beer.

The Dubbel is dark for style (28 SRM by BeerSmith).

Will the yeast slurry from the Dubbel give any appreciable color to the Tripel?

Yeast and Fermentation / Re: Belle Saison Dry Yeast
« on: May 22, 2013, 11:50:54 AM »
Belle Saison is close enough to 3711 for me that I doubt I'll use 3711 ever again. Belle Saison is a beast. My latest super saison finished at 0.996 with plenty of mouthfeel.

Glad to hear that. I have a brick at the brewery that I have been planning to use but been skeered.

Do you use a lot of dry yeast in the brewery? How do you rehydrate - just warm water in the bottom of the fermentor before cooling in?

Doesn't Rogue use malt from house-grown barley? Not sure if they use it in all of their beers.

If so, substituting a highly-modified base malt could make a big difference.

They use it in some of the beers.  Some are 100%, some are only a bit.  Most beers at Rogue are made from Great Western malt.

Checked after I posted - website said DDG uses GW pale malt.

Yeast and Fermentation / Re: Belle Saison Dry Yeast
« on: May 22, 2013, 11:46:10 AM »
Belle Saison is close enough to 3711 for me that I doubt I'll use 3711 ever again. Belle Saison is a beast. My latest super saison finished at 0.996 with plenty of mouthfeel.

They seem (at least) very similar, if not the same strain.

Yeast and Fermentation / Re: When is a Wit not a Wit?
« on: May 22, 2013, 11:43:42 AM »
Honestly, I may go without the spices, so as to separate it from a wit...

If you're not brewing for competition, and you don't care to put the spices in, don't!

My favorite part of brewing a summer beer with Belgian yeast is harvesting for a nice Tripel/BDS that will be ready in the fall.

Yeast and Fermentation / Re: When is a Wit not a Wit?
« on: May 21, 2013, 06:45:07 PM »
I LOVE this strain. Is it still a Wyeast PC or do they carry it regularly (its not listed on the website)?

I'm not sure what Wyeast's plans are for it, but it's a really easy one to culture up from a bottle.

Good point - and good excuse to pick up their sampler four-pack that Trader Joe's is carrying...

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