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Messages - kylekohlmorgen

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556
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!



557
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...

558
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.

559
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.

560
Ingredients / Re: Java beans in coffee porter
« on: April 22, 2013, 11:34:55 AM »
Go for it!

561
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!

562
General Homebrew Discussion / Re: Solera beers
« on: April 22, 2013, 10:31:04 AM »
^ Excellent post. The blog is a great way to keep record, too.

I have two Solera-esque beers going. One 'light', one 'dark'. The light is currently a blend of 1 and 2-year old Flanders Red-ish beer and 3/4 gal tart cherry juice. The "dark" is an oatmeal brown ale that I've transferred into a keg that held a sour/funky tripel.

I can add that acid production will fade in subsequent batches, especially if you are just using lactobacillus and/or drop the temp of the solera vessel (putting keg in kegorator). Every once in awhile I'll add in some lacto/brett slurry for added complexity and assured continuation of the culture.

This is a great process for lambic because its another way to "set it and forget it".

I outlined my process and gave a case for using kegs here: http://southhousepilotbrewery.blogspot.com/2013/03/wild-yeast-culture-experiments-dregs-in.html

I'll also cover this method (as it applies to sour/funky beers) in my NHC presentation.

563
General Homebrew Discussion / Re: Second thoughts on brewing
« on: April 22, 2013, 09:33:16 AM »
No apologies needed! Good point on the equipment not making the beer better. That being said, after weighing all my options, I took the plunge and bought a Blichmann burner and a 10 gallon SS pot.

Looks like the forum (and thirst) reeled him in!

Welcome to the obsession!

564
Ingredients / Re: black hoppy ale hops
« on: April 22, 2013, 08:53:40 AM »
Its a little late - but I had a Black IPA with Mosaic hops a few weekends ago and it was VERY nice.

I'm usually not a fan of the BIPA, but every once in awhile one peaks my interest.

565
Yeast and Fermentation / Re: Belle Saison Dry Yeast
« on: April 22, 2013, 05:13:59 AM »
If you're at a reasonable gravity (< 1.070), one rehydrated packet will do.

I had great results with just one.

Just remember to give it as much O2 as you can. It may not be true with this strain, but both WL and Wyeast suggest saison yeasts need more O2 than normal yeast for a healthy growth phase (12-15 ppm as opposed to 8-15 ppm).

I'm actually using this strain again for my next saison (brewday 5/5).

566
Yeast and Fermentation / Re: Need a big SS fermenter?
« on: April 22, 2013, 05:09:28 AM »
Looks like you're cleaning them like cornies.

567
I've done this a few times with a lager or kolsch. If its a little edgy, has some fruitiness or yeastiness to it, I'll shove it in the corner of the kegorator and wait 6-8 weeks. Usually turns the beer around.

And with sour beers - if they aren't "ready", just stick 'em in the corner 'till Jesus comes back. You never know when they'll turn a corner!

This is why I have a small army of kegs and carboys...

568
Events / Re: Big Brew Day 2013
« on: April 19, 2013, 11:10:00 AM »
Our LHBS hosts a big event every year: group brew, homebrew garage sale, seminars and classes, food trucks, pints by the neighboring nanobrewery, etc.

http://blog.greatfermentations.com/bigbrew2013/

Can't wait!

569
Beer Recipes / Re: Hopping a Kolsch
« on: April 18, 2013, 11:48:45 AM »
I think this will be a damn nice beer. My favorite kölsch is actually Harpoon Summer (probably because I know it's super fresh when I get it), and it has a touch more hop presence than the Reissdorf I've tried (possibly just because of the freshness). As long as it isn't so hoppy that it would pass for a Pils, then you should be fine.

+1 on the Harpoon Summer. Great beer.

570
General Homebrew Discussion / Re: New brew pot suggestions
« on: April 17, 2013, 05:54:04 AM »
Another decently-priced option:

http://www.spikebrewing.com/

I've got a 15-gallon for my kettle and its pretty well made. They've raised their prices a bit, so the Megapot or MoreBeer's SS Economy kettle might be a better option:

http://morebeer.com/category/economy-stainless-brew-kettles.html

Of course - if you've got a more expanded budget: Go Blichmann.

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