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Messages - kylekohlmorgen

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556
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!

557
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.

558
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?

559
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.

560
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

561
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.

562
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...

563
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.

564
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.

565
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.

566
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.

567
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

568
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.

569
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!



570
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...

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