Show Posts

This section allows you to view all posts made by this member. Note that you can only see posts made in areas you currently have access to.


Messages - kylekohlmorgen

Pages: 1 ... 41 42 [43] 44 45 ... 90
631
Going Pro / Re: Filtering
« on: March 22, 2013, 10:50:20 AM »
I personally think you lose a good bit of flavor when you filter. It's just a fast way to condition beer IMO.certain beers like Kolsch may be better for it but others like pales and iPas suffer.

I agree Keith. Filtering strips out hop flavor compounds and renders beer less hoppy. It also depends on the size particles that are being removed as well.

Particles and compounds are different things - I definitely don't want hop/yeast solids in my beer, but their flavor contributions are dissolved in solution. Filtering shouldn't strip out hop flavor just like it wont strip out malt flavor.

I guess this is just theoretical - I've never filtered a beer so I can't back it up with experience.


632
Yeast and Fermentation / Re: Belle Saison Dry Yeast
« on: March 22, 2013, 10:38:53 AM »
Thanks, never used horizon before but will keep that in mind.

As far as Belgian brewers practices and homebrewers I will remind y'all we ain't Belgian brewers. ;)

Yup.

The problem I have with an uncontrolled, high temperature ramp is keeping the temperature up as fermentation slows. I can get the temp up to 80F, but even in an insulated fridge with a brew belt, a 5 gal bucket of wort isnt enough thermal mass to hold that temp until fermentation is complete.

This is the main reason why (I think) I've had fusel/phenol problems with Belgian beers in the past. Its a double-edged sword.

Pitch too low or control to 'normal' ferm temps = too low of a flavor contribution from the yeast

Pitch to high or dont control temp = temp drop at end of ferment, stressed yeast, fusels/phenols, poor attenuation.

Is this just a balancing act I haven't mastered yet?

633
Yeast and Fermentation / Re: Quick souring method
« on: March 22, 2013, 10:32:57 AM »
I've been doing the same thing in principle for my last few sours. I double-batch into the kettle, heat to a near-boil (200F+), and (before adding hops) pull off half. I cool this half to about 100F while proceeding with the other half as normal.

I change up the bugs going into the sour batch, but it always includes a nice, healthy pitch of Wyeast lacto from a culture I keep going in a growler. My last batch (from a saison/wheat-type grist) was pleasantly sour after a week with just lacto and a small dash of mixed culture (lacto, various bretta, sherry flor).

Not the most complex beer in the world, its a lot like unsweetened lemonade. I'm hoping it will be a knockout with a few gallons of unsweetened cranberry or blackberry juice.

634
Equipment and Software / Re: Hoses....
« on: March 22, 2013, 05:20:06 AM »
I say "Broses before..."

^ good stuff.

I dunk/spray my hoses with a little star san before hanging them up to dry. The acidic cleaner helps rinse the water (and its minerals) out so hard water spots don't form.

635
Equipment and Software / Re: Stout Tanks vs. Blichmann
« on: March 22, 2013, 05:16:04 AM »
Blichmann are the highest-quality, most versatile fermentation vessels available (less lab-grade yeast propagation equipment). I ask Santa for one every Christmas.

Check out the pictures and a comparison of similar models here:

http://www.blichmannengineering.com/fermentor/fermentor.html


636
Yeast and Fermentation / Re: Belle Saison Dry Yeast
« on: March 22, 2013, 05:11:43 AM »
IMO if you are using low alpha hops for buttering you are wasting hops and wort. There's not going to be much flavor left after a 60 minute boil and the amount of wort absorption becomes significant.

I've always had this mindset as well, and I use Apollo/Warrior for bittering in every beer. I was surprised at the harshness in this beer at 40 ibu. If I reduce the Apollo by half, I think I'll be good to go.

In future saisons, I was thinking about using Saaz/Styr Goldings throughout, with good-sized additions at FWH, 30, 15, and after KO.

637
Going Pro / Re: Filtering
« on: March 21, 2013, 09:30:25 AM »
What sort of waste? Do you anticipate any sort of customer reaction to finding out you're filtering? I have a fair number of people ask if we are (we don't, we currently use a two-part fining regimen).

I hope that filtering is another educational frontier, much like hops or sour/wild beers have been in the past.

I think marketing has convinced consumers that "unfiltered" is a true sign of an artisanal, local, and/or hand-crafted beer. The average craft beer drinker has been conditioned to think of filtering as industrial or artificial. In truth, filtering is an expensive and labor-intensive choice the brewer makes to ensure their beer's quality, consistency, and shelf life.

Hopefully craft brewers can help shed some light on this subject. Bravo to those of you taking on the financial and labor burden of filtering!

638
Yeast and Fermentation / Re: Belle Saison Dry Yeast
« on: March 21, 2013, 05:34:03 AM »
I picked up a pouch of this yeast and will be brewing a more classic saison with it in the next month or so.  In order to define the ester characteristics for this yeast at typical saison ferment temperatures, I will use a rather simple recipe consisting of 95% pilsner malt,  5% wheat malt, 30 IBUs of Saaz.

40BUs is pretty gnarly, but I think part of that is the high-alpha variety. Maybe I'll use Saaz, but you just have to use so damn much of the stuff!

639
Yeast and Fermentation / Re: Quick souring method
« on: March 21, 2013, 05:32:12 AM »
pH doesn't matter. Its all about how much acidity you want in the flavor of the beer.

I usually don't take pH readings of my finished beers, just so I don't have any preconceived ideas of what the beer tastes like before I actually taste it.

640
Yeast and Fermentation / Re: Belle Saison Dry Yeast
« on: March 20, 2013, 11:43:30 AM »
An update:

Altogether, this was a good first run. The yeast chewed through the beer in about a week, attenuating to 1.005.

The flavor profile is dominated by clove-like phenols, which may be due to the high wheat content. These flavors (and the high IBUs) overpower orange notes, along with a touch of strawberry and black pepper.

The phenols, bitterness, and flavor of the wheat are the major flaws with this beer, all of which I believe can be improved with recipe/process tweaks (100% barley malt, lower bittering charge, higher pitch temp).

I have one more packet and will try this yeast again, with the proposed changes. I think, for now, this yeast has proven itself as an excellent attenuator and a viable backup to more finicky strains.
 
 

641
Ingredients / Re: Chocolate in a porter?
« on: March 20, 2013, 11:27:17 AM »
Good thinking flavor-wise! You just need the right kind of chocolate.

Any type of fat/oil/soap that gets in your beer, especially in the fermenter/bottle, will kill the head. The suggestions for cocoa nibs, cocoa powder and bakers chocolate have little to no fat or oil content. Adding it at the end of the boil further reduces the risk of it carrying over.

If you want to replace the sugar (which doesn't bring much to the beer besides higher ABV), you can just substitute more DME. Or you could just leave it out!


642
All Grain Brewing / Re: Mash-in
« on: March 20, 2013, 06:40:35 AM »
I do a mix of both, mostly just for speed and simplicity.

In my Gott Cooler, I add water about 1" above the copper manifold, then add the grain, then dump the water on top. I think it helps keep dough balls and dry spots from forming in and around the manifold. It also makes picking up the 15-gal kettle (HLT at this point) manageable.

643
Yeast and Fermentation / Re: Quick souring method
« on: March 19, 2013, 01:47:46 PM »
The level of sourness won't change during the boil, but boiling will stop the souring. When it tastes sour enough for your liking, boil and ferment as normal.

To kill off all organisms, you can just bring it up to a simmer and then cool it right back down.

644
I don't think there's a conflict; I think you have some choices based on what the end product tastes like:

Is the beer sour/funky/complex enough to qualify as a fruited lambic? If so - 17F. If you just used a Flanders blend like Roselare, this probably isn't the case.

If the base beer was a really solid stylistic example of an Oud Bruin, and the raspberries add complexity without masking the base style, go with 16E.

If its a well-balanced beer that doesn't neatly fit into either of the above, go with Fruit Beer.

645
Going Pro / Re: blending beers
« on: March 18, 2013, 10:23:18 AM »
Blending is an art unto itself, one I am completely incompetent about thus far...

I think it takes a lot of practice, just like training your palate for BJCP judging or a Cicerone cert.

I like to blend beers I have on tap in the glass, trying to guess the outcome beforehand. Most of the time the blend isn't something to be desired, but I think going through the process is good practice.

Maybe after doing it for YEARS I'll be able to apply it to entire batches without ruining them.

Pages: 1 ... 41 42 [43] 44 45 ... 90