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Messages - kylekohlmorgen

Pages: 1 ... 36 37 [38] 39 40 ... 90
556
Yeast and Fermentation / Re: Bretta B. and Those crazy Danish guys
« on: May 07, 2013, 04:55:22 AM »
Bottle dregs >>>>> Yeast blends

557
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.

558
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?

559
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.)

560
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!

561
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.

562
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?

563
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.

564
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

565
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.

566
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...

567
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.

568
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.

569
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.

570
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.

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