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Messages - kylekohlmorgen

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The Pub / Re: Why beer ratings are great & awards are overrated
« on: April 17, 2013, 05:23:50 AM »
As long as we have something to compare and argue is "the best", we can continue to steer bar banter away from politics.

And this is why I love the beer ranking sites. And SportsCenter Top Plays. And even Consumer Reports.

All Grain Brewing / Re: advice for adjusting to different system
« on: April 16, 2013, 10:58:01 AM »
If you can control the crush on the LHBS mill that would be a good start...

Don't be that guy that asks the LHBS to change the gap setting. Shops normally err on the side of a wide setting so customers don't complain about slow runoff / astringency.

Make sure you have your own process lined out before taking it up with the shop. Remember, it doesn't matter what your efficiency is as long as it's consistent.

Runoff rate, water/grist ratio, and pH all affect efficiency and need to be consistent. If you're batch sparging, runoff rate is especially important.

As long as you monitor and adjust pH, your water supply should not affect efficiency.

As your dialing it in, I prefer to overshoot my target pre-boil gravity and adjust with water. I just have to make sure I also adjust hopping rate and spicing, as well as my boil-off calcs. More work, but I don't have to worry about my malt flavor profile, color, or fermentability changing.

Its a bit easier to undershoot your gravity, you just have to add DME. As long as you get your target volume, no other adjustments are necessary.

Going Pro / Re: Arsenic in beer caused by filtration
« on: April 16, 2013, 04:25:25 AM »
The only difference between poison and medicine is dose.

^ Brewery slogan.

Going Pro / Re: BROP software for a 1bbl brewery
« on: April 16, 2013, 04:22:31 AM »

I guess it depends on your size, but I feel like a fairly small brewery might put this cash to better use on a bright tank or more hops.

Yeast and Fermentation / Re: yeast recommendation
« on: April 16, 2013, 04:21:07 AM »
Well, if you like dry yeast and want something different than S-05 to play with, then I'd go with S-04. Works quick, drops like a stone, and has a nice English yeast character. If you're going after something like your friend's ESB, then this is the dry yeast I'd go with.


S-04 is basically the dry "ESB yeast".

Nice ester profile, and ferments over a fairly wide temp. range.

I use it in my pale ale at 62F because I don't like a lot of esters in that particular beer, but in an ESB I'll kick it up to 68F to get that nice mix of earthy hops and fruity esters you spoke of.

Yeast and Fermentation / Re: Acetaldehyde
« on: April 16, 2013, 04:15:52 AM »
I've never gotten it from crash cooling though.  For what it's worth.

I guess I always associated "crash cooling" with post-fermentation and "diacetyl rest" with active fermentation.

Temp swings AFTER fermentation = ok.

Temp swings DURING fermentation not ok.

Going Pro / Re: What Am I Missing in This Artcle?
« on: April 16, 2013, 04:04:54 AM »
You guys scoff, but it can be done. Assuming magic elves will be involved.

Had an old boss that used to start these conversations with:

"Well, if I had enough midgets and buckets..."

Going Pro / Re: BROP software for a 1bbl brewery
« on: April 12, 2013, 10:09:18 AM »
The sample they have on the website gives you a good road map for making your own spreadsheet.

I would start by re-creating the form in Excel, and then linking the cells as it shows on the sample. If you're using Excel for Inventory Management, just add a tap to your existing workbook. Then you can pull in the info rather than manually entering it / risking a typo.

Yeast and Fermentation / Re: Acetaldehyde
« on: April 12, 2013, 09:53:37 AM »
How fast are you raising the temp for your diacetyl rest? You may actually create acetaldehyde if you stress the yeast by raising/lowering the temp to quickly.

About 1-2 deg F per day is a safe bet.

Any yeast stress can yield acetalaldehyde - underpitching, under-aerating, temp. fluctuations, etc. Check all that out as well.

I've had this issue with my kolsch and found that I need about 1.5x the amount of yeast recommended by Mr. Malty. O2 and temp. control really helped, too.

...Keep in mind that when adding the wort to the saison yeast cake that you'll have a lot of saison yeast there and the beer will likely ferment fast...

Good point here.

Also, over-pitching at this quantity will decrease ester production. I would figure out how much slurry you need (Mr. Malty) and scoop it out with a sanitized measuring cup.

Beer Travel / Re: 2 Nights in San Diego
« on: April 12, 2013, 09:41:08 AM »
I think the White Labs Tasting Room is a must for a homebrewer:

General Homebrew Discussion / Re: A few ideas for better beer.
« on: April 11, 2013, 09:09:51 AM »
Brewing is a craft. Master as many steps as you feel comfortable with...

Best advice any homebrewer at any level can receive.

Improve one process, one piece of equipment, or one area of understanding at a time.

Take note of the difference it made on your beer, your brewday, or your level of enjoyment from the hobby.

Retain improvement for future brews.


IME experience honey is going to be a subtle flavor if you can find it at all.  I've never had an in-your-face honey beer...

Try bottle-conditioning with it, especially with a Saison or Belgian blonde. Not "in-your-face", but definitely a dominant flavor, and the only way you can really retain a good amount of aroma.

FWIW - I don' t know that eating honey from the jar gives an "in-your-face" flavor (except for buckwheat honey, which I agree is a no-no in beer/mead).

...I guess I'll just stick to sour beers for a while...

Good thinkin'.

You've got a bunch of 'questionable' buckets - might as well use them to build up a backlog of the sour/funky stuff.

When do you rack to the secondary? Do you let the primary yeast finish completely first or leave a little extra for the Brett to chew on? One idea I had was to rack to secondary when it gets to the 1.020's to possibly slow down the saison yeast a bit while the Brett gets going.

Allow your primary yeast to complete a healthy fermentation, take up by-products, and floc out.

Brett doesn't need fermentable sugars (or even unfermentable ones) to live and produce flavor compounds. Brett will metabolize just about anything and turn it into flavor: proteins/carbohydrates, hop acids, even alcohol and existing flavor compounds from the primary yeast. Brett will have a flavor impact despite the FG, especially with that specific strain.

You'll need a few gravity points for brett to ferment and produce CO2 (I assume you're bottling?). I always assume that brett in the bottle will take me down to 1.002 eventually, take that into account when you're thinking about priming sugar. You can also bottle some without priming sugar for long aging. Prime the rest like normal, opening a bottle every month or so to check for over carbonation.

You don't need to make a starter unless you want to keep some brett slurry around for later on. I use brett in a lot of beers, so I keep a starter going and pull off slurry as I need it.

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