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Messages - kylekohlmorgen

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586
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.

587
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.

588
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

589
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.

590
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!



591
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...

592
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.

593
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.

594
Ingredients / Re: Java beans in coffee porter
« on: April 22, 2013, 11:34:55 AM »
Go for it!

595
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!

596
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.

597
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!

598
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.

599
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).

600
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.

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