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Messages - kylekohlmorgen

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The Pub / Re: A bomber is rarely a good deal
« on: May 09, 2013, 09:32:20 AM »
I buy the beer I want in the container it comes in. Either way, I know the breweries I support aren't out to stiff me.

You can whine about the price of a beer. Or you can just buy one that fits your budget. Or you can just make it yourself.

Free Market. Free Country.

Going Pro / Re: Cleaning chemicals
« on: May 09, 2013, 09:10:55 AM »
Ecolab support has been extremely helpful in dialing in our CIP process.

I think their chemicals are too expensive, even on the bulk scale we buy them. They are effective, though. I've been told its because their approved for our organic/kosher/allergen-free/gluten-free products, but I don't buy it. I'm also not the one paying the bills.

They also attack every CIP issue with chemicals (especially new, fancy, pricey ones). Sometimes its the right answer, sometimes an expensive band-aid.

Anyway, here is how we CIP our kettles/process lines/fillers:

1. Hot rinse with water from recovered post-caustic rinse
2. AC-103 (NaOH) diluted to 2% at 180F, recirc for 30 min. (I think its more effective and easier on the pumps at 4% caustic and a lower temp, but its more expensive)
3. Fresh water hot/cold rinse (recovered)
4. Quorum Red (Phosphoric/Citric Acid) wash, diluted to 1%, recirc for 20 min
5. Fresh water rinse
6. Sanitizer recirc (Oxonia Active = PAA, with some H2O2 and Acetic acid) for 2 min (or until negative swab-test)

Note: I work in a small plant that pasteurizes and packages fruit purees and yogurt, but the process side looks/functions very much like a brewery.

Ingredients / Re: Christmas Beer
« on: May 09, 2013, 08:35:39 AM »
I was really hoping that melting down a bunch of candy canes and pouring it in would work out.. I mean hell seems like Dogfishhead has done a pretty decent job tossing in the kitchen sink and a dump truck of hops and making it work!!! ;D

Why not? Candy canes are just sugar, peppermint flavoring, and food coloring.

Be careful - molten sugar burns like a SOAB!

Yeast and Fermentation / Re: Bugs in the bottle
« on: May 09, 2013, 08:29:35 AM »
Will chilling the bottles to say 40F completely halt fermentation once Ive reached where I want it?

It won't completely stop, but it will slow it down considerably.

Yeast and Fermentation / Re: Bugs in the bottle
« on: May 09, 2013, 08:28:08 AM »
...Ive never made a bottle bomb before- do these spontaneously explode or is just dangerous when you open them?

Before they build up enough pressure to pop on their own, they'll gush considerably when opening. That's when you know you need to get them in the fridge and drink them up.

The Pub / Re: Why I run Windows
« on: May 09, 2013, 04:43:34 AM »
Since Windows 8 was released, I've been buying laptop PCs for our company through Toshiba Direct and pay a little extra to "downgrade" to Windows 7 Pro.  We've had really good results.

I've had to do this at every company I've worked for because most PLC programming software packages lag behind on supporting new Windows builds.

Its actually a nice situation: I always know what to expect. I happily work on XP as people complain about Vista. I'm moving right along on 7 while hearing the pitfalls of 8.

Meanwhile, I haven't had to replace my personal laptop since graduating college, so the ol' girl back home is chugging along with Vista. She's still fighting the good fight, but I've got all my beer recipes and notes on Google Drive, just in case...

Commercial Beer Reviews / Re: Tank #7
« on: May 09, 2013, 04:29:52 AM »
...And so easy to drink for such a big beer...

Too true.

I enjoy it on tap at my local (if they haven't run out), often thankful for the short walk home.

Saison Brett is also great - I love a touch of brett in my simple saisons!

Yeast and Fermentation / Re: British Yeast Recommendation
« on: May 09, 2013, 04:22:03 AM »
Wyeast 1968 london esb is fun.


Yeast and Fermentation / Re: Fermenting in blue (or red) coolers?
« on: May 09, 2013, 04:20:59 AM »
I don't think you will be able to seal the cooler and attach an air-lock.

I wouldn't think sealing the cooler is critical. At least not during active fermentation.

I've left carboys open while they are blowing off to no ill effect.  Of course I put the airlock back on when they settled down.

For the cooler, I would think it should seal well enough to keep most stuff out even after active fermentation stops.  Probably not good for long term aging.


I have a few lids laying around that I never drilled out or installed grommets on. Sometimes they're all I have laying around so I just lay them loosely over the bucket. For 2 weeks or so in primary I've never noticed an issue. For long-term aging I'd definitely want to rack to a carboy, though.

Agreed - he'll just need a few carboy's/kegs/buckets if making beers that need conditioning time

General Homebrew Discussion / Re: blending beers
« on: May 09, 2013, 04:13:02 AM »
I once had a batch that didn't quite live up to what I wanted. Debated dumping it. Then I decided to just put it into bottles. When someone came over I opened one up and said try this. First two said not to their taste. However, the third person just was coco over it. When they were ready to leave that night I asked them to help me carry something out to their car. After a few "No Way!" and "Really?" I got a big hug.
I still here about the great beer that I just gave them.
One man's trash. :)

We call that "buddy beer" at my house. I stage it in front of my good, commercial beers so my buddies don't dive too deep into my stash.

Pimp My System / Re: Finished 1BBL system
« on: May 09, 2013, 04:09:49 AM »
Beautiful brewstand.  :)

I have a similar setup (Brutus 10 design), and someone asked me if I was intending to install a CIP system. My response was "probably not". It took enough time to build the stand, tweek the equipment and start brewing great beer. I just want to enjoy it now.

Would it eventually be worth it? How long do you spend cleaning?

General Homebrew Discussion / Re: blending beers
« on: May 08, 2013, 12:45:52 PM »
I got past the "I don't want to dump any of my beer" stage pretty quick, and I'm much better for it.

Definitely in agreement here. I dump 10-20% of the beer I brew, incrementally less as I get more familiar with an ingredient/style/yeast/etc.

General Homebrew Discussion / Re: blending beers
« on: May 08, 2013, 09:40:06 AM »
If you're not putting it in a competition, just buy a growler of american blond/wheat/lager and add it to the keg to dilute the bitterness.

General Homebrew Discussion / Re: Give this guy some beer
« on: May 08, 2013, 09:37:52 AM »
What a douche.

Great way to invite a friend into the craft beer community: acting like you're better than his beer of choice (and gift to you).

Give this guy a kick in the ass.

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!

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