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Messages - kylekohlmorgen

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556
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

557
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.

558
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...

559
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.

560
Ingredients / Re: Blackberry Wheat. How many pounds
« on: April 26, 2013, 05:42:31 AM »
I used blackberries in a hef last year with mixed results. I loved the flavor, but I would change some things about the process:

1. I would buy the blackberry puree from the LHBS. Its expensive for a reason. It takes a metric s***-ton of blackberries to get you the 5-10 lbs of puree needed to make an impact on the beer. 5 lbs blackberries ~ 32 oz (by volume) of puree. There is a LOT of skin/seed there. I used a fairly fine sieve (my old strainer from the LHBS) and it let a lot of skin/seeds through. These don't settle out (even with finings) and I was left with floaties. Basically - making your own puree sucks.

2.  I would add closer to the 2 lbs/gallon range than the 1 lb/gallon. Blackberries have a delicate flavor, so don't be shy with it. I think increasing the volume will also yield the deep purple color I was looking for.

3. I would add some orange/lemon zest at knockout. Similar to building a fruit dessert or mango salsa, citrus helps brighten the fruit flavor.

Hope this helps! I'm excited to brew another blackberry wheat beer this summer. I might switch it up and go with a wit yeast.

561
I decided to give WLP670 a try this weekend.  Good results have been posted on the Embrace the Funk blog, so I'm jumpin' in.

Great blend! It seems like a blend of Saison II/III (not the Dupont strain) and their Brett Brux strain (WLP650).

I've used it once, and the only thing I would change is letting it condition in the keg at cellar-room temp a bit longer before putting it on tap. The drop in temp seemed to stall out the Brett, and it didn't recover after pulling it out.

562
Yeast and Fermentation / Re: Old Slurry - Building Back Up.
« on: April 24, 2013, 10:06:39 AM »
I wouldn't worry about contamination.  Do your beers go bad after 3 months?  ;)

You're going to have fewer viable cells but I don't believe Mr. Malty's doom and gloom estimate.  I just built up a starter from some 4 month old slurrry and it was active as any starter I've ever made.  I estimated 10%  viability and made a 2 step starter, and the cell count showed significantly more yeast than the Mr. Malty prediction, almost double.

Guess its like building up bottle dregs...

He mentioned he wanted to brew this weekend, so I didn't think he had time to revive and build up enough yeast for a 1.080 beer.

563
Ingredients / Re: Ingredients from Walmart!
« on: April 23, 2013, 11:01:48 AM »
Maybe you could use beano as an enzyme to break down the starches. I'm not sure how effective it would be or how much it would take.

BOOM

564
Yeast and Fermentation / Re: Old Slurry - Building Back Up.
« on: April 23, 2013, 11:00:34 AM »
At this point, the viability of that slurry is so low that you'll have hardly any cells left that are still alive and will be able to survive another series of growth phases.

If you're going to do multiple steps (esp. with a stir plate), just buy one packet of fresh yeast and step up from there.

www.yeastcalc.com does calcs for multiple steps.

565
Ingredients / Re: Ingredients from Walmart!
« on: April 23, 2013, 07:16:40 AM »
You're definitely going to need BIAB

Do you have to mash? The biggest hurdle would be finding something with any appreciable diastatic power. If you can find a malted product, then you can use:

Quaker oats, polenta or corn grits, maybe some kind of un-preserved granola? Check the baking isle - maybe you could pick up some coarse-ground wheat/rye flour. Also look at cereal: you might find one that is made of puffed wheat (maybe even barley?). In the dry goods isle (rice, beans, etc.), you can use rice, but you'll be looking to add to malt/grain flavor.

To add sugars in the kettle, you can use honey, molasses, maple syrup, or any unrefined sugars from the baking isle.

Fruit will be a good source of sugar content. If you're feeling lucky, you can pick some over-ripe organic fruit for their wild yeast. I would stick with peaches, grapes, berries. And make sure you give it a good wash. Use lemon juice (or another organic, unpreserved fruit juice) to drop the pH of the "wort"/"must" below 4.5 before adding the over ripe fruit. This will keep out the enteric bacteria from unclean worker/shopper hands.

This actually sounds like a lot of fun... I'm really interested to see if you could find something to provide enzymes for a mash!



566
Ingredients / Re: Java beans in coffee porter
« on: April 23, 2013, 06:56:44 AM »
Last time I added coffee to a porter, I coarsely cracked the beans, put them in a nylon hop bag and added them to the keg.  I don't recall the amount of coffee, but I could look it up.  Previously, I've dosed the keg with espresso, which is obviously not cold extraction.

The beans directly into the keg gave a smoother coffee flavor.

Dry-beaning...

567
Going Pro / Re: Brewing Education
« on: April 23, 2013, 06:54:08 AM »
I think if you don't have a technical background and/or haven't been in some kind of food plant setting, its worth the investment. This is esp. true if you're packaging.

Think about all the things homebrewers don't care about or don't need to know to make great beer:

 - Evaluating raw ingredients (especially malt)
 - Developing a production schedule (considering yeast management, labor availability, tank space, etc)
 - PACKAGING (and producing shelf-stable beer)
 - Liquid transfer, heating/cooling, etc. (Pumps, hoses, sanitary fittings, etc.)
 - Draft system equipment, setup, maintenance, sanitation, options for serving vessel (bright tank vs. keg)
 - Sanke kegs
 - Estimating production costs
 - Inventory management
 - Etc. Etc. Etc.

I'm sure there are a lot of other examples, this is just off the top of my head.

Does the Brewery-In-Planning have a financial/business aspect? If given the choice, I would take a business diploma over a brewing diploma before starting a brewery.

568
All Grain Brewing / Re: Dry Hopping
« on: April 23, 2013, 06:30:24 AM »
This is the perfect time IMO. There is oxygen in the hops, even pellets. dry hopping while you still have a little fermentation going on will "scrub" the O2.

This is when I add my hops, but its because I want to extract hop oil at fermentation temps (and not mess with dry hops in another vessel).

I don't think you get much (if any) oxygen removal via the yeast at this stage of fermentation. The yeast has already completed the aerobic stage of fermentation and is now living anaerobically.

This is the same reason you shouldn't add oxygen after growth phase is complete. The yeast won't take it up, and it will end up oxidizing the beer.

Moral of the story: take care in minimizing O2 pickup whenever you're dryhopping, whether in primary or otherwise.

569
Ingredients / Re: Java beans in coffee porter
« on: April 22, 2013, 11:34:55 AM »
Go for it!

570
Yeast and Fermentation / Re: Wlp029 got hot on me
« on: April 22, 2013, 11:26:32 AM »
I think the Wyeast Kolsch yeast needs a diacetyl rest to clean up the beer, so even though you're at high temps, I would still do it. 72-73F would be enough.

Might need a few more weeks to lager (as well as a few more days to drop the temp to lager temps, but I think you'll be ok.

Would love to hear how it turns out!

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