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Messages - kylekohlmorgen

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Beer Recipes / Re: Is this a Blond or Saison?
« on: February 15, 2013, 09:34:47 PM »
Use 3711/3724 = Saison

Use 3522/3787/1214/etc = blond

Wood/Casks / Re: When do you RETIRE a barrel or solera?
« on: February 14, 2013, 09:13:21 PM »
Don't look a good barrel in the bung... or something like that...

Brewers cherish their favorite barrels for YEARS. Its given you good beers, so keep rolling the dice. If acetobacter ever takes over, THEN get rid of it.

Wood/Casks / Re: Barrel with Vinegar Smell / Acetic
« on: February 14, 2013, 09:09:51 PM »
If all fails you have some firewood.  :(

OR you could explore vinegar-making!

(seriously, I've wanted to try this, just haven't had the time to properly research it yet).

Ingredients / Re: Adding gypsum for IPAs
« on: February 14, 2013, 07:41:52 PM »
Don't mess with your water if its making good beer.

Another way to accentuate hop character: add more hops!

I think $40 is a cheap investment for the amount of benefit pure O2 gives the yeast. I've seen my lag time decrease by more than half over shaking/stirring/splashing. Especially for higher gravity beers and lagers, proper oxygenation is crucial for a clean and complete fermentation.

Its also much more sanitary than splashing around your unfermented wort.

General Homebrew Discussion / Re: Hit me with your best Session IPA
« on: February 14, 2013, 06:59:15 PM »
1.040 OG

~ 35 IBU

45% German Pils
40% Pale
10% Munich
5% Flaked Barley

~ 200 ppm SO4

Use your favorite IPA recipe's hopping schedule, types AND quantities, only backing off bittering hops to 35 IBU.

Dryhop: at least 4 oz near the end of primary, 3 days total. I like cascade, centennial, and chinook, but use what you like.

Ingredients / Re: Oak a Chocolate Imperial Stout
« on: February 14, 2013, 05:57:32 PM »
With oak and stouts, I think less about the flavors that work together (because they most often do) and think about the flavors that may clash.

For instance - if your stout has an assertive roasty flavor (on the high end of the style, almost astringent), then heavily toasted oak may make the beer overly astringent. Go with light or medium toasted oak instead.

FWIW - I think medium toasted french oak is a solid choice for most oak-aged beers. Just buy the stuff thats already toasted so you don't have to worry about over toasting or unevenly toasting. Sanitize by boiling it in a few changes of water.

Yeast and Fermentation / Re: Open air fermentation
« on: February 14, 2013, 05:40:35 PM »
Corners are also the antichrist in sanitary equipment. You just need to be careful that you've got soft, rounded internal edges rather than a 90 degree point. I think the Rubbermaid has that all around.

All Grain Brewing / Re: where do you take mash pH?
« on: February 14, 2013, 05:34:16 PM »
The necessity to cool the sample is something I've never really understood.

If the change in pH with change in temperature is linear, why couldn't you just adjust the mash temperature reading?

Also - if the above is feasible, would you calibrate your sensor at mash temp?

Going Pro / Re: Pro Brewery Efficiency
« on: February 13, 2013, 12:08:31 PM »
Ask your vendors, then subtract 10% or so for raw material pricing/ordering at first.

Just like in homebrew, efficiency can hinge on the operator and process as much as the equipment.

Going Pro / Re: Beer Smith, Scaling, & Going Pro
« on: February 13, 2013, 12:05:35 PM »
(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, 12:04:05 PM »
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, 05:28:31 PM »
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, 01:18:40 PM »
*Crosses Fingers*

Beer Dinner at Monk's Cafe?

Here's Hoping!

Yeast and Fermentation / Re: yeast starter temperature and gravity
« on: February 06, 2013, 10:08:34 PM »
I'd say the BCS info is the more current method.


This method is echoed in "Yeast"

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