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Messages - kylekohlmorgen

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736
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!

737
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?

738
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.

739
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!

740
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.

741
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.

742
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).

743
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!

744
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.

745
Commercial Beer Reviews / Re: Red's Apple Ale
« on: February 04, 2013, 10:15:12 AM »
Really?

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 (http://beeradvocate.com/beer/profile/21739). 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.

746
Commercial Beer Reviews / Re: Red's Apple Ale
« on: February 04, 2013, 06:48:11 AM »
Really?

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.

747
Equipment and Software / Re: Motorized whirlpool?
« on: February 04, 2013, 06:43:39 AM »
I just remove the IC and stir with a sanitized spoon to whirlpool.

But if you want to build something go for it.

I'd actually like to have the whirlpool to speed up the chilling process.  Like you said, for the hop cone, a spoon does just fine.

Recirculating the wort with a March pump has cut my cooling times by more than half. Definitely recommended for the chill, but I don't use it to whirlpool.

I still use an IC, so I do what Mort described above (chill, pull IC, whirlpool, let stand for 15 min, run off).

I have a Street 90 elbow that faces down on my kettle outlet, and I dont need a scrubbie/filter to get clear beer, even with IPAs. I don't get a perfect cone, but all the trub settles around the elbow and only the first bit of liquid out of the valve has trub in it. The rest comes out clear.

748
General Homebrew Discussion / Re: Solera beers
« on: February 04, 2013, 05:53:35 AM »
Sour/funky stuff is what gets my vote!

I have a similar method to Jeff's - I use a keg and keep refilling it with a new beer every year.

One has gone from a Flanders Red, to a blended Flanders Red, and now is a kriek (this year I just added tart cherry juice)

The other was a tripel, then I blended in some sour bugs. Now the keg has about 1 gallon left, I'll blend in more tripel or quad.

I actually just started the blog post on this project last week - I'll post it when I get it finished!

749
Commercial Beer Reviews / Re: Red's Apple Ale
« on: February 04, 2013, 05:45:01 AM »
It tastes like Apple-flavored Smirnoff Ice. I didn't really any "beeriness" to speak of.

Support your local craft cider-maker / mead-maker instead...

750
Beer Recipes / Re: Double Brew Day - IPA and Pale Ale recipe feedback
« on: February 01, 2013, 09:44:33 AM »
+1 for sugar if you want a little more gravity. Its appropriate for both beers.

Overall great recipes! Simple, and restrained crystal malts in hoppy beers (a mistake too many professional breweries make these days).

Happy brewing!

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