Show Posts

This section allows you to view all posts made by this member. Note that you can only see posts made in areas you currently have access to.


Messages - kylekohlmorgen

Pages: 1 ... 36 37 [38] 39 40 ... 78
556
Pimp My System / Re: Programmable Fermentation Chamber Thermostat
« on: January 31, 2013, 09:52:24 AM »
Sounds cool, man. Didn't mean to sound harsh, I actually asked questions because I'm actually in the market for a new 2-stage.

The Ranco 2-stage costs around $140 from MoreBeer, so I'd be interested in your model!

Need beta testers by any chance?

557
Going Pro / Re: Recipe Scaling
« on: January 31, 2013, 09:47:16 AM »
The Brewing Network has a few great referencs, both on CYBI and Brew Strong.

For CYBI - look up the show on Pro-AM beers - JZ talks a lot about making commercial beer from a homebrew recipe. Also, you can get some idea of how hop utilization/extraction scales from pro to homebrew by listening to the Firestone Walker shows. Tasty talks about how he replicates the whirl pool on a homebrew scale. You can use the info in reverse.

For Brew Strong - I can't remember the show name, but if you look through their "Going Pro" series there is a show on equipment or recipe building, or both.

Hope this helps!

558
Pimp My System / Re: Programmable Fermentation Chamber Thermostat
« on: January 30, 2013, 01:38:18 PM »

What do you mean by "No set up or programming"? Does this mean I don't have control over setpoints/differential?

He answers most of that with the next bullet point (I think).

Cleverly Sophisticated
    Use factory installed programs, or create your own programs to adapt to your particular recipes and methods; intricate or elementary, it's your choice.


You can program it but you don' have to.

Paul

Ah - missed that. Sounds clever.

559
Going Pro / Re: Cans
« on: January 30, 2013, 10:08:05 AM »
The fully-automated line looks like a smaller/slower version of what I've worked on at Coke/Pepsi. VERY cool stuff, but probably unnecessary unless you're the size of Oskar Blues!

The Wild Goose line is great for many breweries, but is far too small for Oskar Blues. The Wild Goose line fills between 36-40 cans a minute. Oskar Blues uses a KHS line that fills 280 12 oz cans a minute or 210 16 oz cans a minute.

Oskar Blues canning line

By Oskar Blues, I meant Breckenridge - its the can in one of the videos.

Dont know where OB came from?  :o

560
Pimp My System / Re: Programmable Fermentation Chamber Thermostat
« on: January 30, 2013, 06:24:47 AM »
Dont understand the difference between this and a JC/Love controller.

Is it one stage or two?

What do you mean by "No set up or programming"? Does this mean I don't have control over setpoints/differential?

561
Going Pro / Re: Cans
« on: January 30, 2013, 06:13:15 AM »
Wild Goose's lines look impressive from their videos - from the standalone models to the fully-automated systems, the core technologies that yield high quality are there (the same purge/fill mechanism is incorporated on each model, as well as the lid plate). I think the only thing missing from the stripped-down version is a rinsing system.

The fully-automated line looks like a smaller/slower version of what I've worked on at Coke/Pepsi. VERY cool stuff, but probably unnecessary unless you're the size of Oskar Blues!

563
Hopslam is kind of a midwest craft beer tradition.

It shows up, you pony up the dough for a six pack, you order it when its on tap at your local. It disappears.

Is it worth $18/six? Once a year, why not?

564
Yeast and Fermentation / Re: Free rise temp for Belgian strong?
« on: January 29, 2013, 11:43:15 AM »
you guys have had good success controlling temp on this strain?  IME it has not liked me controlling it. 
I pitch low-mid 60s and let it go as soon as I see activity.  Small beers done quickly, big beers rise to nearly 80.  Hmm, yet another experiment I need to make I guess.   ;D

cheers--
--Michael

I think as long as you control fermentation temps throughout the growth phase (24-48 hours), you can let 'er rip to finish it out.

With that said - I've had issues finishing out fermentations doing this in a plastic bucket without an insulated ferm. chamber. Temp rises through high krausen, then as activity dies down the cooler ambient temp wicks away enough heat to lower the temp and stall fermentation.

Two stage controller, fridge + ferm wrap = problem solved.

565
Ingredients / Re: Vitners Harvest Apricot Puree Gravity
« on: January 29, 2013, 11:07:44 AM »
If you're really curious, you can do a Fast Ferment Test to give you % fermentables.

Or you could just throw it in and see what happens!

566
Yeast and Fermentation / Re: Key to creamy stouts
« on: January 29, 2013, 07:19:03 AM »
+1 Flaked barley/oats/wheat

567
Yeast and Fermentation / Re: Free rise temp for Belgian strong?
« on: January 29, 2013, 07:13:15 AM »
I don't like it that high for my tastes, but I've always thought of 70F as the fusel "breaking point", esp. if its already rising on its own.

Its easier to keep control than take control.

568
Yeast and Fermentation / Re: Hennepin Clone Yeast Question??
« on: January 29, 2013, 07:08:39 AM »
If you want the Ommegang strain, the best source is from Rare Vos  or BPA. They use the same yeast but are lower in ABV, so they will yield more viable cells.

I have heard this somewhere. I believe it was on an episode of CYBI, but I'm not sure...

569
Going Pro / Re: "House" Yeast Strain
« on: January 28, 2013, 07:54:04 AM »
What I want to say is: Learn your yeast and try different temperatures. Learn how to harvest and handle your yeast with your equipment.

I've heard this advice many times before. For the most part, I've stopped experimenting with new yeast and stuck to repeatedly using 3 or 4 strains (1056, 1214, 1968, and 3711, if you're interested).

I LOVE 1056 because its damn-near bullet proof and can be repitched several times, but it is a PITA to get clear (usually I get one or two 'brilliant' pints before the keg kicks).

OTOH I love 1968 for its ester production in milds/bitters, but I haven't experimented with it enough to find its limits (performance at lower temps, performance after multiple pitches). Not so much concerned with ester profile in pale/IPA/browns, since FW uses it throughout their lineup.

570
General Homebrew Discussion / Re: APA...Great Flavor...Poor Aroma
« on: January 28, 2013, 07:43:54 AM »
The majority of aroma is going to come in additions after the boil: Whirlpool and dry hop additions.

Everyone has their opinions on late/dry hop additions (times, temps, procedures), but however you do it - it needs to be done for hop aroma of any significance.

Pages: 1 ... 36 37 [38] 39 40 ... 78