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Messages - kylekohlmorgen

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691
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.

692
Off-week in the brewhouse. Heading to 4 Hands' Lupulin Carnival in St. Louis.

Anyone else headed that way?

693
Going Pro / Re: kegs
« on: February 26, 2013, 10:01:37 AM »
A local brewery rep recently told me they no longer fill 1/4 bbl kegs.

For most of their draft accounts (and they are a pretty big Indiana brewery), they either do not fit in the kegging system or the customer doesn't want a 1/4 bbl in place of a 1/6 bbl or a 1/2 bbl.

Now that I think about it, I don't see the 1/4 bbl very often anymore.

694
Ingredients / Re: My Recent Experience with Citra
« on: February 26, 2013, 09:44:18 AM »
I put Citra and Chinook in the same category of intensity (Simcoe is also close). If I'm using these hops with less-intense varieties, I back off of my normal equal percentage hop mix. Usually 1.5-2 to 1 paired with a hop like Cascade or Centennial.

I LOVE Citra, though. What a great hop.

695
Yeast and Fermentation / Re: Barleywine vs Imperial Beer at 10% ABV
« on: February 26, 2013, 09:37:09 AM »
...There are too many IIPAs out there that are way too much like a hoppy BW....

*standing ovation*

One of the worst let downs in craft beer is when I'm craving a dry, aromatic, almost thirst-quencing IIPA, only to be served a sweet, viscous, caramelly, sometimes oxidized "hoppy barleywine".

Taste should be the only indicator of how long to age/condition any beer. When your palate says its ready, its ready.

696
General Homebrew Discussion / Re: Infection, what's this?
« on: February 22, 2013, 01:58:49 PM »
There's no way to just look at a pellicle and know what it is.

I would think about dosing the beer with campden and hoping for the best. Alternatively you could bottle it now and hope for the best.

If it is infected, a campden tablet won't cure the barrel. Normally dosing beer with campden just creates somewhat clean, oxidized beer from trying to get it dissolved.

You might as well let it go and see what develops!

697
Extract/Partial Mash Brewing / Re: Questions about using corn meal
« on: February 22, 2013, 01:55:21 PM »
IIRC, one of the new breweries in town (Falling Sky) has a cereal cooker as part of their German built system.

Always thought this was a worthy investment in a small brewery - cereal mashes, decoctions, turbid mashing. Maybe a sour mash vessel that wouldn't stop production and would be easier to clean?

You could even use it to adjust mash temp if something happened to your mash tun heat source, or just to boil an amount of water really quickly for cleaning, volume adjustments, etc.

Very versatile piece of equipment.

698
Yeast and Fermentation / Re: When to use a blow off tube
« on: February 22, 2013, 10:21:14 AM »
Fermcap.

I can fit 5.5-6 gallons in a bucket and not worry about blow-off.

699
Yeast and Fermentation / Re: Weinheinstephan yeast
« on: February 22, 2013, 10:20:09 AM »
+1 on the fermcap, especially if you're harvesting and repitching.

700
Homebrewer Bios / Re: Brewer Bio - Kyle Kohlmorgen
« on: February 21, 2013, 12:39:06 PM »
Just thought I'd put a face to the forum crasher.

Hope to meet a lot of you in person at the NHC this year. Can't wait!

Cheers,

Kyle

701
Homebrewer Bios / Brewer Bio - Kyle Kohlmorgen
« on: February 21, 2013, 12:29:29 PM »
Who Are You (please include a picture):

Kyle Kohlmorgen
@SouthHouseBrew


 
Home Town (City, State): Indianapolis, IN

Homebrew Club: (No Club Affiliation)

I've been a homebrewer since:

2007. Before my senior year of college, I was an intern with a -bunch- of downtime. I found John Palmer's "How To Brew" on the internet, and read the entire 1st edition on a computer in a cubicle. I cashed my last paycheck, bought a kit, and starting cranking out batches with one of my roommates in our 8-man house's kitchen.

Do you have a homebrewing disaster you'd like to share?

The next summer, I brewed my first lager: a Boston Lager clone. I used our kegerator to ferment and condition since all but myself and another guy had left for the summer. After brewday, I set the fridge and went home for a few weeks.

In the meantime, the lone house inhabitant decided that he preferred his freedom to common 21st century amenities and quit his job. Bills went unpaid, electricity was shut off, and my poor lager was left to condition around 90F.

The roommate also had no money for beer, so he resorted to scooping out mugs of my buttery Boston Lager. He continued to suffer through the bucket until it developed a taste he described as "taco bell vomit".

A known serial beer burglar, he never bothered mine (or our roommates') beer again.

What is your favorite style(s) to brew?

Sour beers. I love experimenting with new yeasts/bacteria, new techniques for maintaining mixed cultures, and new processes for achieving new flavors. I also love to blend (even though I'm not great at it).

A close second is IPA. I crave IPA more than any other style, and I love always having (at least) one on tap!

What style(s) will you never brew?

Black IPA - this is a style I will never understand. Why, Pacific Northwest, WHY?! Or maybe "who?" is the better question. WHO spilled Schwarzbier in a perfectly good IPA?

Same goes with "Belgian"/"White" IPA...

What was the first beer you ever brewed?  How did it turn out?

My first beer was an Oktoberfest. It was an old kit fermented with Nottingham, I believe. My buddies liked it, I hated it.

I am grateful it didn't turn out because it pushed me to learn more about brewing.

Have you ever had a homebrew mistake that turned out great?

Last summer, I was brewing an IPA on a really nice day and my neighbor came over. More interested in BS'ing with him than brewing, I noticed I forgot every hop addition about 5 minutes after knockout. I added all the forgotten hops to the wort at around 170F, pretty much writing the beer off.

To this date - best IPA I've ever made. Now I add "the KO + 1 beer" addition to every IPA.

What is your favorite beer recipe?

The recipe for the IPA above:

11.5 lbs Briess 2-row
3.0 lbs Weyermann Munich I
1.5 lbs Briess Wheat Malt
1.0 lbs Briess Victory Malt
1.0 lbs rice hulls

Water: RO, Adjusted to 300ppm sulfate

FWH: 0.75 oz Apollo (18.6% AA), 0.5 oz Centennial (8.7% AA)

Are you a BJCP Judge?  If so, what is your rank and how long have you been judging?

Its on my to-do list!

Do you have a favorite homebrew trick or gadget that you've found to make your beer better/brewing easier, etc?

Fermentation control is the most important "trick" a homebrewer can learn. I use a dorm room fridge, a brew belt, and a 2-stage love controller.

I think my cold side techniques are important in the quality of my IPAs:

- at least 4oz per 5gal hops in the whirlpool
- Appropriate cell count from starter
- low pitch temp (62F), raising the temp 1 degree/day after 48 hours
- dry hop at the tail end of fermentation
- at least 3oz per 5gal dry hops, 2 days MAX contact time
- Immediate transfer to keg after diacetyl rest/dry hop time
- Exhaustive purging of keg and transfer equipment
- Keg hop warm, uncarbonated (same rules as dry hop)
- slow, cold carbonation

Describe your brew system.

MVP: Small fridge with 2-stage controller.

15gal Gott Cooler, 15gal stainless kettle with ball valve, Banjo Canjun Cooker, March pump for mash and wort circulation, immersion chiller, PLASTIC BUCKETS (I love 'em!)

How frequently do you brew (times/month or /year)?

At least twice per month, working towards 3-4 times per month.

What is your favorite malt?  Why?

Weyermann Munich I - my favorite way to add depth to a recipe without using caramel malts or adjuncts. I use at least a portion of Munich I in nearly all of my recipes.

What is your favorite hop? Why?

Cascade. For an IPA, its like the salt in a flavorful dish. It intensifies and unifies hop flavor and aroma.

It also complements styles that would clash or be clobbered by newer, more intense varieties: Kolsch, Saison, American wheat, brown, and Pilsner!

Do you have a favorite or house yeast? What qualities do you like about that yeast?

If I had a "house" yeast, it would be the mixed culture I keep for my sour beers. Though it changes with time, it is mostly dominated by dregs from Upland, Jolly Pumpkin, Goose Island, and The Bruery.

For clean beers, I normally use 1056 or S-04.

What haven't we asked that you would really like to answer?

"Will we see you at NHC this year?"

YES - I can't wait, it will be my first!

I'm also speaking on my experiments with creating and maintaining mixed cultures for sour beers. Come and geek out with me!

If you could serve your homebrew to someone famous, who would it be and what would you give her/him?

I'd serve up some brew to Anthony Bourdain. I don't think I'll get a more honest face-to-face answer.

Plus he seems like a good guy to have a few beers with.

I'd probably offer him a few of my sours and my IPA. Great food beers.

Can you send a picture or two of some labels you've created for your homebrew?

I've never made labels. I'm an engineer, which means I'm artistically challenged!

What's the most unusual ingredient you've ever used in a brew?

My most unusual ingredients are usually weird yeasts and bacteria - wine yeast, sherry flor, wild bugs from over-ripe fruit, wine lees, and unpasteurized apple cider.

I also like to put my own touch on "normal ingredients": toasting oats, grain, and oak, soaking oak in spirits (wine, port, rum, bourbon). Not terribly EXTREME, but I think its the small amount of effort that makes a difference. Kind of like a restaurant making their own bread for sandwiches and using the leftovers for croutons.

Do you have any pets or kids named after beer styles or ingredients?

My two dogs are named Cooper and Murphy.

Best part: my wife still thinks SHE named the dogs...

How many medals have you won from homebrew competitions?

Three: One for a Bock, one for a Flanders Red, and one for a Tripel conditioned with wild yeast and bacteria.

Do you brew alone, with friends or with someone you live with?

Mostly alone, but occasionally I'll have a friend or neighbor stop by. They usually leave around clean up time.

Are you an indoor or outdoor brewer?

Outdoors!

List some of the names you've given your beers. Which is your favorite?

"Monks Gone Wild" - Tripel w/ wild yeast and bacteria
"Murphinator Doppelbock" (a tribute to one of my brew-pups)

702
Beer Recipes / Re: Bourbon Barrel Porter
« on: February 20, 2013, 11:51:01 AM »
OTOH - its a pretty nice excuse to buy a decent bottle of bourbon to have around!

I don't think I'd ever use my real good stuff, but it shouldn't have solventy, rough, or plastic-like off-flavors. That will come through in the beer, just like using oxidized wine.

Used Knob Creek in my last batch of oak chips for a RIS. Its tasting AWESOME right now!

703
General Homebrew Discussion / Re: Brewing Lagers
« on: February 20, 2013, 11:46:09 AM »
Craigslist - look for a dorm room fridge big enough to hold a bucket.

A temp controller is about $100. That's 2-3 lager brews, which isn't asking much.

Granted, you can only do one at a time. But do you really WANT to do more than one "swamp cooler" at a time?

704
Yeast and Fermentation / Belle Saison Dry Yeast
« on: February 20, 2013, 06:49:29 AM »
Anyone experimented with this strain yet?

705
Yeast and Fermentation / Re: Post a pic of your Pellicle!
« on: February 20, 2013, 06:48:37 AM »
New house mixed culture.

Interesting...what's your house mix consist of ?

Thanks for posting!

I haven't really standardized the "house" mix yet, but this one contains revitalized dregs from Jolly Pumpkin, Goose Island (Juliet), O'Dell (Meddler), and The Bruery (Rueuze). I also poured in some lacto, pedio, and sherry flor slurry.

After I drink a sour beer, I'll add ~ 50 mL starter wort to the bottle and wait for signs of activity before pitching into the starter. This also gives me a chance to check for off aromas/flavors beforehand.

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