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Messages - kylekohlmorgen

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541
General Homebrew Discussion / Re: The Mad Fermentationist's Top 10 Myths
« on: February 06, 2013, 08:59:22 AM »
Another great article from Mike. This guy has been a huge inspiration and technical reference for me. Can't wait for his book!

Also don't agree with the kegging vs. bottling thing. I think kegs are pretty crucial to professional-tasting homebrew.

542
Yeast and Fermentation / Re: age 6 months in bucket, lid won't seal
« on: February 05, 2013, 09:09:45 AM »
Try the new lid first. If it still doesn't seal, rack it and throw the bucket away (or use it to store gear).

543
Extract/Partial Mash Brewing / Re: Why does all my beer taste the same?
« on: February 05, 2013, 09:08:44 AM »
+1 overcarbonation. If you have a local homebrew shop, ask them to help you out with getting the right amount of corn sugar. You can also look online for charts, but they can be confusing without some explanation.

+1 yeast selection - go with something other than what is in the kit. You can use dry yeast or liquid yeast, but if you use dry go with Safale S-04 (for malty beers) or S-05 (for hoppy, drier beers).

Don't give up - I had the same issue on my first few batches. It takes a little learning, but you can make great beer from kits!

544
Ingredients / Re: Meridian Hops
« on: February 05, 2013, 04:51:05 AM »
Tom...was that one of the beers brewed for Stan Hieronymus's talk last year? I remember tasting a beer with them at his seminar. The beer was very nice.
Yes, the four beers were mosaic, meridian, el dorado, and LR.  Mosaic was the runaway favorite.

True. I need to brew my Mosaic beer soon.

Just randomly dry-hopped my pale ale with 2oz of Mosaic. Kegging today - but the sample smell/tastes NICE.

545
Commercial Beer Reviews / Re: Red's Apple Ale
« on: February 04, 2013, 10:15:12 AM »
Really?

I'm headed that way this year - I'll make sure to scratch it off the list.

Actually, the only two things on the list are Cantillon and Westvleteren. After that, I'll have to do some research on what's close and worth going to.

theoman can chime in here more than me, but the only part of Delirium Bar worth going to is the Hoppy Loft at the very top of the building.

If you want beer mecca, go to Chez Moeder Lambic Fontainas (http://beeradvocate.com/beer/profile/21739). Every time I'm there it's really great.

When are you planning to be in Brussels?

Probably August - I told my wife we had to go to Europe before we had kids.

We each picked a country, and we're going to end up in Germany because her sister lives there.

546
Commercial Beer Reviews / Re: Red's Apple Ale
« on: February 04, 2013, 06:48:11 AM »
Really?

I'm headed that way this year - I'll make sure to scratch it off the list.

Actually, the only two things on the list are Cantillon and Westvleteren. After that, I'll have to do some research on what's close and worth going to.

547
Equipment and Software / Re: Motorized whirlpool?
« on: February 04, 2013, 06:43:39 AM »
I just remove the IC and stir with a sanitized spoon to whirlpool.

But if you want to build something go for it.

I'd actually like to have the whirlpool to speed up the chilling process.  Like you said, for the hop cone, a spoon does just fine.

Recirculating the wort with a March pump has cut my cooling times by more than half. Definitely recommended for the chill, but I don't use it to whirlpool.

I still use an IC, so I do what Mort described above (chill, pull IC, whirlpool, let stand for 15 min, run off).

I have a Street 90 elbow that faces down on my kettle outlet, and I dont need a scrubbie/filter to get clear beer, even with IPAs. I don't get a perfect cone, but all the trub settles around the elbow and only the first bit of liquid out of the valve has trub in it. The rest comes out clear.

548
General Homebrew Discussion / Re: Solera beers
« on: February 04, 2013, 05:53:35 AM »
Sour/funky stuff is what gets my vote!

I have a similar method to Jeff's - I use a keg and keep refilling it with a new beer every year.

One has gone from a Flanders Red, to a blended Flanders Red, and now is a kriek (this year I just added tart cherry juice)

The other was a tripel, then I blended in some sour bugs. Now the keg has about 1 gallon left, I'll blend in more tripel or quad.

I actually just started the blog post on this project last week - I'll post it when I get it finished!

549
Commercial Beer Reviews / Re: Red's Apple Ale
« on: February 04, 2013, 05:45:01 AM »
It tastes like Apple-flavored Smirnoff Ice. I didn't really any "beeriness" to speak of.

Support your local craft cider-maker / mead-maker instead...

550
Beer Recipes / Re: Double Brew Day - IPA and Pale Ale recipe feedback
« on: February 01, 2013, 09:44:33 AM »
+1 for sugar if you want a little more gravity. Its appropriate for both beers.

Overall great recipes! Simple, and restrained crystal malts in hoppy beers (a mistake too many professional breweries make these days).

Happy brewing!

551
General Homebrew Discussion / Re: Signs of Infection
« on: February 01, 2013, 09:31:43 AM »
What are some signs of infection? Everyone advices that we anally watch over our wort so that infection won't set in.   But what would be a sign that your beer was infected?  I just put a light lager in the secondary to begin the lagering phase.  I noticed some little target like looking films on top of the fermented beer.  It literally looked like a perfect round target.  I felt it with my hand and it was very cohesive.  Not sure if this means my beer is infected.  It took forever (about one week) for the fermentation to begin.  I had to check the gravity several times to see if anything was happening.  Any thoughts?

It might be a surface mold - I would pull it off (carefully, with a sanitized spoon) and see what happens.

Did it attenuate to where you wanted? How did the FG sample taste?

552
General Homebrew Discussion / Re: Brewin' in the rain
« on: February 01, 2013, 09:28:43 AM »
Brewing in the rain sucks - especially after the boil...

This time of year, the Midwesterners are brewing in the snow, too:



This kinda looks like you're brewing in the alley...

That's my backyard, man!

Its actually a hell of a find. Great area in the middle of the city with about 150 feet of backyard. I brew on the small wood deck that extends from the house.

553
Going Pro / Re: Cans
« on: February 01, 2013, 09:25:00 AM »
You can add rinser and air brush for small amount compare to whole filler.

Yeah - assumed they sold it as an add on. My point was that its definitely worth it!

May I ask what was the deal with Cask?

554
General Homebrew Discussion / Re: Brewin' in the rain
« on: January 31, 2013, 01:20:28 PM »
I use a popup awning too.

To battle the wind I made 2 rings out of 10" aluminum flashing.  One fits over my turkey cooker and has a cutout for the burner air/fuel intake.  The other is about 3' in diameter and sits on the ground around the cooker.  It allows enough air in for a good flame but stops the wind gusts from blowing out the burner.

Paul

Schucks man - I just put stuff in front it.

Seriously though - the wind (esp. cold wind) sucks. Changes my evaporation rate dramatically unless I keep an eye on the flame. I may have to try your aluminum windbreaker idea!

555
General Homebrew Discussion / Re: Brewin' in the rain
« on: January 31, 2013, 12:27:08 PM »
Brewing in the rain sucks - especially after the boil...

This time of year, the Midwesterners are brewing in the snow, too:


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