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Messages - kylekohlmorgen

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Going Pro / Re: Beer Smith, Scaling, & Going Pro
« on: February 13, 2013, 05:05:35 AM »
(from the previous post on scaling):

The Brewing Network has a few great referencs, both on CYBI and Brew Strong.

For CYBI - look up the show on Pro-AM beers - JZ talks a lot about making commercial beer from a homebrew recipe. Also, you can get some idea of how hop utilization/extraction scales from pro to homebrew by listening to the Firestone Walker shows. Tasty talks about how he replicates the whirl pool on a homebrew scale. You can use the info in reverse.

For Brew Strong - I can't remember the show name, but if you look through their "Going Pro" series there is a show on equipment or recipe building, or both.

Hope this helps!

All Things Food / Re: My new Love affair with Pho
« on: February 13, 2013, 05:04:05 AM »
I know I live in Southern California and I know that here menudo is supposed to be the king high of hangover foods. (Personally I prefer machaca con huevos.)

But damned if pho doesn't beat the pants off menudo for curing you of everything wrong. Personally, I tend to go for the #1 pho, which seems to be in every restaurant the pho that contains all the weird s*** you don't want to know about!

Hangover + Pho + nap = Good to Go

Always struggled pairing a beverage with Pho. Any suggestions? Kinda thought Brooklyn's Local 1 might be a decent pick.

Speaking of - I'll look up Garrett Oliver's book when I get home.

Ingredients / Re: honey malt
« on: February 11, 2013, 10:28:31 AM »
Try it in a Kolsch, blonde, or cream ale... a bare-bones beer is a great way to test new ingredients!

General Homebrew Discussion / Re: NHC 2013 Pre Conference Events
« on: February 07, 2013, 06:18:40 AM »
*Crosses Fingers*

Beer Dinner at Monk's Cafe?

Here's Hoping!

Yeast and Fermentation / Re: yeast starter temperature and gravity
« on: February 06, 2013, 03:08:34 PM »
I'd say the BCS info is the more current method.


This method is echoed in "Yeast"

General Homebrew Discussion / Re: The Mad Fermentationist's Top 10 Myths
« on: February 06, 2013, 03:07:07 PM »
Two weeks ago I had the last bottle of an old ale I brewed in 2006, how many people still have beers they kegged more than six years ago?

You gotta really commit to aging a beer in a keg - its REALLY easy to pull a half empty keg of old RIS or sour beer and put it on tap when you've hit a dry spell.

Its also hard to keep a bit of aging beer in a keg when you're full and don't want to buy another!

I've always thought it was worth the benefits (always able to blend, no risk of oxidation, etc.). My wife, OTOH, would rather see a case of old bottles than the herd of kegs in the basement!

General Homebrew Discussion / Re: Pouring First Runnings Back into Mash Tun
« on: February 06, 2013, 10:54:22 AM »
I have done it for the experience. The benefit you gain, after following the above procedure, is that the first runnings wort is full of enzymes that get right to work on the new grain. The end result for me was that I ended up with a sticky wort at 1.120. The end beer fermented very nicely and has been aging. The one bottle we cracked is delightfully smooth.

Do you think you create a superior beer with the double mash as opposed to a similar first-runnings beer?

General Homebrew Discussion / Re: The Mad Fermentationist's Top 10 Myths
« on: February 06, 2013, 10:52:21 AM »
And let's not forget, in most cases kegged beer tastes better!

REALLY struggling to find an example of when bottle conditioning produces better beer than draft.

I don't buy it for sours or high-gravity, "ageable" beers. Unless you're trying to save cellar space or don't want to invest in kegs to age beers.

Yeast and Fermentation / Re: age 6 months in bucket, lid won't seal
« on: February 06, 2013, 09:15:48 AM »
I wouldn't store any beer in a bucket for 6 weeks, let alone 6 months!

Trying it now - kind of a "Homebrew Horny Tank". So far, so good!

Going Pro / Re: Product costing and overhead application
« on: February 06, 2013, 09:12:58 AM »
So basically: fermentors = lost revenue (if the demand is there).

Your most interesting point is how to put a value to more expensive/labor intensive/time intensive beers. I think most brewers price with their respective markets, but going through this exercise would give you a good idea if you were going to take a loss before you started a project.

You might also tweak it to show the actual cost of switching up something in your process: adding a new yeast strain, adding a new beer style, comparing investment opportunities (buy a fermentor vs something else) etc.

General Homebrew Discussion / Re: The Mad Fermentationist's Top 10 Myths
« on: February 06, 2013, 08:59:22 AM »
Another great article from Mike. This guy has been a huge inspiration and technical reference for me. Can't wait for his book!

Also don't agree with the kegging vs. bottling thing. I think kegs are pretty crucial to professional-tasting homebrew.

Yeast and Fermentation / Re: age 6 months in bucket, lid won't seal
« on: February 05, 2013, 09:09:45 AM »
Try the new lid first. If it still doesn't seal, rack it and throw the bucket away (or use it to store gear).

Extract/Partial Mash Brewing / Re: Why does all my beer taste the same?
« on: February 05, 2013, 09:08:44 AM »
+1 overcarbonation. If you have a local homebrew shop, ask them to help you out with getting the right amount of corn sugar. You can also look online for charts, but they can be confusing without some explanation.

+1 yeast selection - go with something other than what is in the kit. You can use dry yeast or liquid yeast, but if you use dry go with Safale S-04 (for malty beers) or S-05 (for hoppy, drier beers).

Don't give up - I had the same issue on my first few batches. It takes a little learning, but you can make great beer from kits!

Ingredients / Re: Meridian Hops
« on: February 05, 2013, 04:51:05 AM »
Tom...was that one of the beers brewed for Stan Hieronymus's talk last year? I remember tasting a beer with them at his seminar. The beer was very nice.
Yes, the four beers were mosaic, meridian, el dorado, and LR.  Mosaic was the runaway favorite.

True. I need to brew my Mosaic beer soon.

Just randomly dry-hopped my pale ale with 2oz of Mosaic. Kegging today - but the sample smell/tastes NICE.

Commercial Beer Reviews / Re: Red's Apple Ale
« on: February 04, 2013, 10:15:12 AM »

I'm headed that way this year - I'll make sure to scratch it off the list.

Actually, the only two things on the list are Cantillon and Westvleteren. After that, I'll have to do some research on what's close and worth going to.

theoman can chime in here more than me, but the only part of Delirium Bar worth going to is the Hoppy Loft at the very top of the building.

If you want beer mecca, go to Chez Moeder Lambic Fontainas ( Every time I'm there it's really great.

When are you planning to be in Brussels?

Probably August - I told my wife we had to go to Europe before we had kids.

We each picked a country, and we're going to end up in Germany because her sister lives there.

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