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Messages - kylekohlmorgen

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706
Yeast and Fermentation / Re: Flanders Red fermentation
« on: February 20, 2013, 06:41:45 AM »
http://web.archive.org/web/20100410025103/http://www2.parc.com/emdl/members/apte/flemishredale.shtml

Some of the pictures/charts don't show up, which is a shame, but most are also given in Wild Brews.

You could also probably just email him for a .pdf. He sounds like a nice guy.

707
Yeast and Fermentation / Re: Post a pic of your Pellicle!
« on: February 19, 2013, 10:58:44 AM »
Breathing some life into this thread. I love it!

New house mixed culture. 48 hours after pitching:


708
Yeast and Fermentation / Re: Lesson Learned...
« on: February 19, 2013, 10:55:15 AM »
On the other hand, they do get to show visitors their 'horny tank'

One of the many reasons I started one.

Still trying to come up with a clever sticker to put on it...

709
Beer Recipes / Re: Cucumber Saison
« on: February 19, 2013, 10:53:30 AM »
Dry hopping with Citra is almost always a good idea.  :)

I think Citra is overwhelming in more delicate style beers.

That being said - I probably wont ever leave it out of any beer in the American Ale or IPA category (except maybe EIPA).

710
Yeast and Fermentation / Re: Lesson Learned...
« on: February 19, 2013, 07:36:12 AM »
I think a completely spontaneous fermentation is entirely possible, in most areas, at the homebrew and professional levels. The only reason I use a small batch starter to trap wild bugs is that I'm not ballsy enough to risk a whole batch.

I think the misnomer here is "in the air". They are just transferred through the air to their next target (the beer) from their last (fruits, flowers, trees, animals?).

I have heard that it can be difficult to trap enough good wild bugs with a coolship in largely rural areas. De Struise has issues with this at their farm/pilot brewery.

711
Beer Recipes / Re: Cucumber Saison
« on: February 19, 2013, 07:27:21 AM »
Saison yeast and citrusy hops are a love it/hate it combo. I think if you like Brooklyn's Sorachi Ace, go for it!

What comes to mind: Sorachi, Cascade, Amarillo, Nelson Sauvin, or a combo.

Citrus juice can get overpowering very quickly. I'd squeeze a few drops into a sample (or pint, if you're kegging) when the beer is done and go from there.

712
Yeast and Fermentation / Re: Lesson Learned...
« on: February 19, 2013, 05:35:35 AM »
The lambic bugs had to come from somewhere. I don't think they called up Wyeast for a few smack packs...

713
Beer Recipes / Re: Cucumber Saison
« on: February 19, 2013, 05:26:35 AM »
This idea sounds awesome, so don't give up!

You might take a look at lowering your mash temp and possibly adding some fermentables (sugar, honey, etc.) to dry the beer out. The base recipe (saison) should be quite a bit drier than 1.015 (I like mine below 1.008).

The Brewing Network interviewed Cigar City Brewing from Florida, and they talked about how they did their Cucumber Saison. You might check that out for some inspiration.

714
General Homebrew Discussion / Re: Suggestions for Beer for Cinco de Mayo
« on: February 18, 2013, 12:56:07 PM »
I think a vienna lager is very appropriate. A light pilsner also.

+1  Maybe mash some masa harina or gelatinized ground corn tortillas with the malt for the light lager.

+1 Again.

You can also use the lager in chelada or a grasshopper (half frozen margarita, half beer).

715
Yeast and Fermentation / Lesson Learned...
« on: February 18, 2013, 06:07:12 AM »
Finally took an open growler of nasty, foul smelling "beer" off my porch; a failed attempt at harvesting local microflora.

Gave the growler a few heavy soaks in PBW and scrubbed with a brush, then rinsed and sanitized. Looked like new...

Used the growler again for a Brett C starter, which was quickly overtaken by the nasty wild bugs that grew in the growler previously.

Good thing I took a good whiff before pouring it into a few buckets/kegs of funky beer!

716
Ingredients / Re: Natural Spring water vs Distilled water
« on: February 18, 2013, 05:56:45 AM »
My tap water tastes pretty bad.  I can usually find the natural spring water for $1/gal and the distilled for about that or $1.50/gal.  I usually only buy 6-7 gal per batch, but yeah, it just adds onto the already not so cheap brewing expense.

Dude - $1.50/gal? I think I get mine for $0.80-0.95/gal.

Still, it gets expensive after you start scaling up (I bought 16 gallons for a double-batch last weekend).

I think I'm going back to the 5 gallon refillable jugs (one of our local grocery stores has a water filling machine). Those come out to $0.25/gal or so.

...now if I can just get rid of the propane...

717
Ingredients / Re: Polenta
« on: February 18, 2013, 05:53:29 AM »
One of the best pilsners I've ever had - "Popcorn Pilsner" by Sun King, made with a BUNCH of local popcorn, all air-popped by the staff at the brewery.

AWESOME video of the making of this beer here (if you're interested):

http://www.youtube.com/watch?v=nHaY2xxOfuU




There IS more than corn in Indiana... but not much.

718
Beer Recipes / Re: Is this a Blond or Saison?
« on: February 18, 2013, 05:48:18 AM »
I agree with all of the above.

I think also that brewers friend my have labeled this a saison because of the very low final gravity. AFAIK, blondes usually finish in the 1.010-1.014 range.

Good point - A good Saison will be drier than a blonde. Depends on gravity, but with Saison you're looking for 1.008 and below.

719
Info from these two brewers = GOLD.

Dick Cantwell, especially, knows his stuff. I loved his talk on unique brewing ingredients at the 2012 NHC.

720
Ingredients / Re: Natural Spring water vs Distilled water
« on: February 15, 2013, 02:38:27 PM »
I use a 50/50 blend, mostly because spring water is cheaper.

Does your tap water taste good? If so, just run it through a Brita filter. It gets to be a PITA to buy 10 gallons of water before every brew!

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