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Messages - kylekohlmorgen

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601
I've done this a few times with a lager or kolsch. If its a little edgy, has some fruitiness or yeastiness to it, I'll shove it in the corner of the kegorator and wait 6-8 weeks. Usually turns the beer around.

And with sour beers - if they aren't "ready", just stick 'em in the corner 'till Jesus comes back. You never know when they'll turn a corner!

This is why I have a small army of kegs and carboys...

602
Events / Re: Big Brew Day 2013
« on: April 19, 2013, 11:10:00 AM »
Our LHBS hosts a big event every year: group brew, homebrew garage sale, seminars and classes, food trucks, pints by the neighboring nanobrewery, etc.

http://blog.greatfermentations.com/bigbrew2013/

Can't wait!

603
Beer Recipes / Re: Hopping a Kolsch
« on: April 18, 2013, 11:48:45 AM »
I think this will be a damn nice beer. My favorite kölsch is actually Harpoon Summer (probably because I know it's super fresh when I get it), and it has a touch more hop presence than the Reissdorf I've tried (possibly just because of the freshness). As long as it isn't so hoppy that it would pass for a Pils, then you should be fine.

+1 on the Harpoon Summer. Great beer.

604
General Homebrew Discussion / Re: New brew pot suggestions
« on: April 17, 2013, 05:54:04 AM »
Another decently-priced option:

http://www.spikebrewing.com/

I've got a 15-gallon for my kettle and its pretty well made. They've raised their prices a bit, so the Megapot or MoreBeer's SS Economy kettle might be a better option:

http://morebeer.com/category/economy-stainless-brew-kettles.html

Of course - if you've got a more expanded budget: Go Blichmann.

605
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.


606
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.

607
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.


608
Going Pro / Re: BROP software for a 1bbl brewery
« on: April 16, 2013, 04:22:31 AM »
$4000/year?

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.

609
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.

+1

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.

610
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.

611
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..."

612
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.

http://www.ttb.gov/beer/brewer_report.shtml

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.

613
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.

614
...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.

615
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:

http://whitelabs.com/white-labs-tasting-room


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