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Messages - kylekohlmorgen

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I normally bottle from a keg, mostly because I'm a HUGE fan of secondary fermentation and/or conditioning in kegs.

And comparatively - bottle conditioning is a PITA.

I'm actually finishing up a blog post about this right now. It mostly pertains to sour beers, but the pros and cons can be applied to any beer.

I'll update this thread when I finish the post - hopefully by next week. Promise I'm not just out for the shameless plug.

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All Grain Brewing / Re: adding sulfate to my SNPA clone
« on: March 01, 2013, 08:28:28 AM »
If I don't need to adjust pH in the mash (most of the time), I add flavor salts in the boil.

Just make sure that if you're using a spreadsheet/calculator, you calculate ion concentrations based on your actual pre-boil volume. I think its pretty easy to mistakenly use your mash volume or your expected boil volume and over-estimate salt additions.

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Ingredients / Re: Today's question...
« on: March 01, 2013, 07:15:13 AM »
Yeast express those ale-like flavors during growth phase. In bottle conditioning, the yeast don't have much of a growth phase, so flavor contributions should be fairly limited. A local brewer uses their wit yeast to bottle condition their sour beers, and I have never picked up yeast derived flavors (from this yeast, anyway) in them.

Use a packet of S-05, which is a fairly clean yeast. My only issue with it is that its somewhat powdery, but it'll settle with some time in the fridge. I use dry champagne yeast for higher ABV beers.

664
Yeast and Fermentation / Re: Belle Saison Dry Yeast
« on: March 01, 2013, 06:34:00 AM »
This yeast is a BEAST so far... from 62F - 68F in 36 hours, still fermenting away at 70F (I pitched on Sunday night).

The recipe was an uber-simple saison:

1.060 OG. 70/30 Belgian Pils to flaked wheat as a base, a touch of aromatic, and 1 lb of honey (~15% of total fermentables). 40BUs Apollo at 60 min. No late hops.

Rehydrated one packet (per Danstar's instructions) and pitched. Shook to aerate. Placed in ferm. chamber with cooling set to 72F.

I normally don't just let the fermentation temp go (at least through the first 48 hours), but that's what a lot of brewers advice on saison yeast. I've heard of many homebrewers taking the same approach, whether they are taking cues from the pros or simply dont have temp control and brew saisons in the summer.

Either way - it should be a good test of this yeast's attenuation ability and flavor profile. Updates coming.

665
Ingredients / Re: Natural Spring water vs Distilled water
« on: February 28, 2013, 10:55:49 AM »
The best thing to do with the well water is to send off samples for testing for each season. Don't remember who does it- think they are called Wards. This way one will know the mineral makeup of their water and then can plug the info into bru'n water or palmer's spreadsheet.

Or just brew with it and see what happens...

If you like the taste of your water, you'll probably like the taste of the resulting beer.

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Going Pro / Re: Starting a brewery
« on: February 27, 2013, 11:53:07 AM »
I, on the other hand, would like those people to get funded, buy equipment, and *then* fail. ;)

Yeah, I suspect there's going to be a lot of dirt cheap 3-7bbl brewhouses for sale in about 3-4 years, when the current crop of under-capitalized breweries goes under.

On the other other hand - Imagine what the average, hands-on experience-lacking, do-it-yourselfer has managed to rig up in all the pinches he/she got into...

Most used processing/packaging equipment that I've come across has been my. worst. nightmare.

On the bright side, I learned a whole lot of "what not to do".

667
Yeast and Fermentation / Re: dry yeast for rye ipa
« on: February 27, 2013, 09:11:21 AM »
For my tastes, I wouldn't use T-58 for anything that has "IPA" in the name.  IMO, 05 would be the way to go.

Is T-58 more of a saison yeast or a classic Belgian Abbey-type yeast? I read a few descriptors online, but didn't get a whole lot of specifics.

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Going Pro / Re: kegs
« on: February 27, 2013, 05:47:24 AM »
When suppliers don't make their prices public I wonder what they're hiding.

+1

When I'm searching for new equipment vendors, the ones that post their prices (or at least have a catalog or local pricing lists) are almost always easier to work with, more reliable, and more transparent.

Maybe I'm reading too much into it, but going with the trend has always benefited me so far.

669
Yeast and Fermentation / Re: dry yeast for rye ipa
« on: February 27, 2013, 05:40:37 AM »
I think the combo of T-58, rye, and IPA-hopping rates may be a bit too much.

I'd try the rye/T-58 combo first in a pale, rye beer (somewhat of a cross between BPA and a light saison). If that's to your liking, bump up the hopping rates a bit in the next go around.

I actually had to look up US-56, which I believe has been renamed US-05.

US-04 and US-05 are both great yeasts for IPA. I prefer the US-04, because it drops out fully and quickly leaving you with a clear beer in a short amount of time. US-04 gets a bit too estery for some palates if pitched above 65F, so US-05 is your best bet if you're forced to ferment at 65F or higher.

670
Ingredients / Re: My Recent Experience with Citra
« on: February 26, 2013, 02:34:42 PM »

...Not only that, but the beer has that saturated hop-oil/resin character that I generally only get from over-the-top IIPA's...


One of the best food experiences in the world (IMO). As long as the flavor isn't grassy/vegetal.

I'm leaving work early to grab a pint of IPA now...

671
Going Pro / Re: kegs
« on: February 26, 2013, 02:32:10 PM »
Exact opposite of what we have been told, that people are moving away from 1/6 to 1/4. We have gone almost exclusively with 1/4 and 1/2 and only use the 1/6 for very small specialty beers that we charge premium for.

Yeah - these guys do a good amount of volume, so they most likely use 1/2 bbl almost exclusively. They have a small (but amazing) sour line that they probably do some 1/6, as well as a few high-gravity seasonals (IIPA, RIS, etc.).

I think tap houses that want the specialty beers will build their kegging systems with 1/6 bbls in mind. Older bars/restaurants probably have kegorators built before 1/6 bbls were a thing. Market-dependent, maybe?

672
Homebrewer Bios / Re: Brewer Bio - Kyle Kohlmorgen
« on: February 26, 2013, 02:27:51 PM »
Man. you had me cracking up.

Serial beer burglar and taco bell vomit.  Good stuff.  ;D

Cheers.

Its all fun and games until someone steals your Sunday beer, my friend.

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Ingredients / Re: My Recent Experience with Citra
« on: February 26, 2013, 02:26:28 PM »
Are these 2012 crop?

Kyle - I hear you though I would say that Citra is more dominant that either Chinook or Simcoe, though the latter two are also quite dominant, Citra is head and shoulders above in that aspect.


I could go with you on that...

As stated above, I could also throw Nelson in that list. Mosaic was also pretty dominant in my last pale ale, using just 2 oz for dryhops (so much so that I called it a Mosaic Pale).

674
Events / Re: Keynote speaker for NHC?
« on: February 26, 2013, 10:07:29 AM »
Sam would be an AWESOME choice.

Entertaining, well-spoken, and really a homebrewer at heart.

675
Off-week in the brewhouse. Heading to 4 Hands' Lupulin Carnival in St. Louis.

Anyone else headed that way?

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