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Messages - kylekohlmorgen

Pages: 1 ... 35 36 [37] 38 39 ... 89
541
Yeast and Fermentation / Re: Bugs in the bottle
« on: May 08, 2013, 05:17:05 AM »
I'm confused at why you still have such a high gravity, especially if a pellicle formed (which means brett was at least fairly active).

What did your recipe/brewday look like?

What yeast(s) did you use in primary/secondary?

If you used a blend, brett will continue to feed on whatever makes up the 1.014.

Since you added priming sugar and a bottling yeast, you'll already have some carbonation, but 3/4 c still gives you some wiggle room for CO2 from brett.

After the bottles are carbonated, I would drink one every other week or so to see how the carbonation is coming along. When they start to become highly carbonated, either have a party and drink them all or stick them in the fridge (or both).

Moral of the story: you probably have enough residual 'food' in your bottles to make a bottle bomb eventually, but since your brett activity seems pretty weak, you've probably got a little while until that happens. Keep checking those bottles, though - you can never turn your back on brett!

542
Yeast and Fermentation / Re: Fermenting in blue (or red) coolers?
« on: May 08, 2013, 04:59:50 AM »
I don't think you will be able to seal the cooler and attach an air-lock.

I've done a sour mash in my Gott cooler mash tun, and it didn't have an air-tight seal like buckets normally do. I mashed in and let it set in the basement, and the next morning the entire basement was FUNK-Y.

It is an old cooler (4 years old or so), but I imagine new coolers aren't build to seal that tightly (any cooler will leak if you put it on its side).

How do you plan to set up temp control? Recirc ice water through the stainless coil with a pump actuated by the controller?

543
Yeast and Fermentation / Re: Yeast Storage
« on: May 08, 2013, 04:50:26 AM »
I've done a yeast swap with a homebrewer that cultures yeast, and he uses these:

http://www.ebay.com/itm/Sterile-15ml-Conical-Bottom-Centrifuge-Tube-on-Rack-100-Pack-/290673885852?pt=LH_DefaultDomain_0&hash=item43ad83829c

I'm probably going to pick some up so I can give out / trade slurry at NHC.

544
Yeast and Fermentation / Re: Bretta B. and Those crazy Danish guys
« on: May 07, 2013, 04:55:22 AM »
Bottle dregs >>>>> Yeast blends

545
Yeast and Fermentation / Re: Mangrove Jack's Dry Yeast
« on: May 07, 2013, 04:53:58 AM »
Make sure to ask them to carry it then. The more the industry sees our demand for quality dry yeast, the more likely stuff like this will become widely available.

+1000. And the more demand, the more investment in the market = higher quality and more selection.

Also + 1 on asking your LHBS to carry it. I have done this multiple times for yeast strains, and my shop always comes through.

546
Yeast and Fermentation / Re: Starter Boil Duration
« on: May 01, 2013, 07:24:29 AM »
Why wait for the hot break if you're not going to separate the trub anyway?

547
Ingredients / Re: Christmas Beer
« on: May 01, 2013, 07:22:17 AM »
If you're going to go with mint, definitely seek out peppermint (candy) and not spearmint (toothpaste).

The "mint" normally sold in grocery stores is spearmint.

The most obvious use of mint is in a chocolately stout, which is a good beer to experiment with and have on tap anyway:

Brew up a batch and keg (or bottle all but a gallon or two).
Soak peppermint in a bit of vodka for a few days.
When the beer is ready to drink, pour 3/4 of a pint, dose the peppermint tincture and swirl, taste, and repeat.

This way, if you really hate the mint in the stout, you still have all the base beer to play with other flavors (spices, cocoa nibs, fruit, etc.)

548
Ingredients / Re: Best Way to 'Dry Adjunct'
« on: May 01, 2013, 07:15:21 AM »
This might be what they mean above, but for the zest I would soak it in alcohol and then either add the whole tincture or strain out the zest and add the alcohol.  You can dose to taste at packaging.  This is also a good way to make citrus vodka if you are so inclined. 

For the chamomile, I would boil it and make a tea and do the same as above.  You could add the tea to the fermenter without worrying much, but getting the dose right could be a pain and you'd have to taste it frequently to rack it when the level hits what you want.

Agreed on both parts here.

With any material added in secondary, the tincture is a great alternative to adding the raw ingredient. You can dose to taste, you don't have to worry about contact time in the finished beer, and you reduce risk of extracting unwanted flavors.

Ever since ruining a batch of Christmas beer with a boquet garni in the keg, I've stuck to a tincture for spices, citrus zest, and herbs. The only thing I haven't tried is hops!

549
Ingredients / Re: Dry hop a lager?
« on: May 01, 2013, 07:09:12 AM »
I've dry hopped BoPils, and also made what were basically IPLs back in the day. I'm sure the Germans wouldn't approve, but I liked them pretty well.

Dry hopping is Reinheitsgebot-compliant, right?

I always assumed that the traditional German lagers with the brightest hop character were dry-hopped because the long lagering time makes the kettle hop flavor/aroma drop off.

550
Yeast and Fermentation / Re: Mangrove Jack's Dry Yeast
« on: April 30, 2013, 09:12:10 AM »
Hopefully my LHBS will get it.  The cost + shipping = more than liquid.

And then there's this...

Is Rebel the only big online store to carry it?

551
Yeast and Fermentation / Re: Mangrove Jack's Dry Yeast
« on: April 30, 2013, 09:11:25 AM »
Who wants to be the first to ferment the Workhorse yeast at 90f?!

This one REALLY interested me... I think the trick would be KEEPING it at 90F without wild temp. swings.

Its probably more like a San Diego Super Yeast, where you add it at the end of a super high gravity fermentation and continue to (slowly) raise the temp. so it will complete fermentation.

552
Yeast and Fermentation / Re: Mangrove Jack's Dry Yeast
« on: April 30, 2013, 04:50:59 AM »
I'll give them a shot. I am a fan of high-quality dry yeast, as well as letting homebrewers know that "high-quality" and "dry yeast" CAN exist in the same sentence.

Rebel Brewer didn't have any notes on flocculation, but they have them on their website. Interesting company!

http://mangrovejacks.com/collections/craft-series-yeasts

553
Going Pro / Re: Logo Feedback
« on: April 26, 2013, 08:45:12 AM »
Exactly. There's no reason to shoot yourself in the foot before you even open the door. IMO a great website won't "fix" a bad brewery, but bad marketing has sunk many breweries that made great beer.

This becomes more true as we have more options on the shelf. If I'm blindly trying something new, I'm probably not going to pick a six pack that has a clip art logo.

Spend some time thinking about your brand. Is there significance behind the "Big Bug" name or is it just 'catchy' alliteration? Your brand should give me a glimpse of your motivations to brew beer, and should be created in the same style you create beers. Clip Art logo says 'Copy-and-Paste beer'.

I'm no artist either. I can conceptualize, construct, and produce a beer, but I don't even know where to start on a logo. If you know an artist (even a really poor one), fill them full of your beer and have them sketch you out something. Tattoo artists are especially good at creating art out of ideas, experiences, and interaction with the customer.

554
Ingredients / Re: Blackberry Wheat. How many pounds
« on: April 26, 2013, 08:31:57 AM »
...Honestly, if I were to brew another blackberry beer I would go with a more neutral yeast. I wasn't a big fan of the hefe yeast in combo with the fruit...

Agreed.

Now that I think about it - I've brewed wits and added fruit, and I didn't like that flavor combo either. I'll probably go with either a kolsch yeast or just 1056 at low temps for the next one...

555
Ingredients / Re: Amarillo
« on: April 26, 2013, 05:46:25 AM »
Gumballhead from 3 Floyds is one of my favorite beers, and I'm pretty sure its hopped with Amarillo exclusively.

This is a great hop for more delicate beers: session pales, american wheat, etc.

I've always wanted to use it in an "American Bitter", basically building an ordinary bitter wort with Amarillo instead of EKG.

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