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Messages - kylekohlmorgen

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751
Ingredients / Re: boil volume question
« on: January 14, 2013, 02:25:36 PM »
Wouldn't it be easier to just figure out how to reduce your evaporation rate?

You said your large kettle contributed to this; can you adjust your burner?

I would think such an active boil would contribute off-flavors, even if you figured out how to compensate with more water. You also will probably save some cash in propane refills and bottle water!

752
Yeast and Fermentation / Re: Brett dosed trippel
« on: January 14, 2013, 02:18:00 PM »
What's the gravity reading? How's it taste?

Let these two things always guide when you should rack/bottle/etc.

753
Ingredients / Re: To Hop Stand or not to Hop Stand?
« on: January 09, 2013, 07:32:12 AM »
You can also reduce the temp to 80 C (~180F) for the hop stand. That will limit isomerization and DMS production.

That's what I do.

Kai

Ooo. I like this. Might even have to break out the old immersion chiller for the occasion.   8)

If you've got a plate chiller, just circulate the hot wort through until the kettle is <180F, then cut the cooling , add hops, and start the whirlpool. Let stand 20-30 min or as long as it takes you to get the fermenter ready, then cool-in as usual.

This process mirrors a professional brewery. I only use the "Hop Stand" because I use an immersion chiller and have to whirlpool after cooling.

I've gone away from the typical knockout addition and use that portion of the charge in the Hop Stand.

754
Pimp My System / Re: Pilot Brewery
« on: January 09, 2013, 07:21:51 AM »
for a solera project I would think you would want some o2 permeability as some of those bugs need o2 to thrive.

I would be worried about build up of acetobacter since its never really emptied/cleaned. Maybe you just pull from it until the acetic character gets too high and then start over?

1Vertical has made some amazing solera beers that are at least a couple years old. In the one I tasted any acetic character was just right. I think that's kind of the point with a solera project. to see how the barrel evolves.

I'm glad this got brought back up - I'm working the kinks out of a process using a plastic bucket as a "Homebrew Horny Tank" - using the bucket to inoculating new batches while letting in a bit of oxygen. The bottom valve on the plastic conical would be helpful so I could transfer out the trub with each batch, rather than having it accumulate in the bucket.

Submitted this project (along with other sour culture techniques) as a seminar topic to NHC. If its not picked to present, I should at least have some samples/cultures to share!

755
Equipment and Software / Re: best bottling equipment
« on: January 09, 2013, 07:14:52 AM »

756
Equipment and Software / Re: Philmill
« on: January 09, 2013, 07:13:45 AM »
I don't own a mill because I haven't had the money to invest in a good one.

From talking to mill owners (and pro's) - its worth the investment on a good mill because it will last a long time and not give too much trouble in operation/cleaning.

Nowadays, If I'm adding a new process to my brewday, I want to make sure it doesn't in turn add any headache!



When I do buy one - I would love one of those "I Love My Malt Mill" t-shirts!

757
Equipment and Software / Re: butterfly vs. ball
« on: January 09, 2013, 07:07:17 AM »
Ball valves have smooth edges, conducive to one smooth flow path.  Butterfly valves have a cutting edge, splitting the flow and providing a catch point surface.  Gate valves on the otherhand provide finer tuning...

That's why butterfly valves are poor for regulating flow from a higher-pressure pump - they tend to wear and leak. I don't think a March pump would cause issues though.

They do have to be a LOT easier to clean than ball valves. Tom - have you used the new valves yet?

I don't think you could keep a gate valve clean/sanitary.

758
Going Pro / Re: Determining Wastewater Info
« on: January 09, 2013, 07:01:57 AM »
Do you think it would help or hurt to show the waste water manager around the brewery?

If its a smaller community, I think it would be beneficial to make the connection and show him that brewing is not a large threat to a municipal waste water system.

However - working in larger cities in industrial utilities/wastewater, we opt for a "Don't ask, Don't Tell" policy. We give the minimum info required and try to avoid visits from inspectors or city officials.

I'd be interested to hear the current pros' take on it.

759
Going Pro / Re: How crazy is this?
« on: January 09, 2013, 06:51:37 AM »
Tap Hunter only works if bars/breweries in the city are willing to use it and update it.

I've always wondered about developing a software to replace the ol' chalkboard/paper tap list. Both are cumbersome.

Would it be worthwhile to have an app. on your POS that would allow you to change your tap list, then display that list via computer screen / tv screen - possibly even give the ability for customers to view it remotely?

760
Yeast and Fermentation / Re: Post a pic of your Pellicle!
« on: January 03, 2013, 09:51:45 AM »
Roselare on its own has never really produced a hearty pellicle for me (like some of those above). Just as well, it hasn't produced as much brett character as a lambic blend or house culture of dregs/etc. (I think that's the point of a designed Flanders blend, right?)

The brett does get more pronounced (as does the pellicle) in successive batches with the same initial culture.

761
General Homebrew Discussion / Re: Hop Pellets
« on: January 02, 2013, 12:16:53 PM »

...This IPA had about 25 ounces of hops in it that'll settle eventually...


Did you dry-malt for a bit of balance?  :o

762
Yeast and Fermentation / Re: Berliner Weisse Question
« on: January 02, 2013, 09:32:45 AM »
...6-8 months for a berliner is insane. It might work, but it is a waste of time. You should be drinking this within a month...


763
Questions about the forum? / Child board for sour/wild fermentation?
« on: December 28, 2012, 07:08:53 AM »
This subtopic seems to dominate the "Fermentation" category - should it be split into a child board?

764
Yeast and Fermentation / Re: First Sour beer
« on: December 28, 2012, 07:06:44 AM »
Well...the starter never took.  I did an 8oz starter with the dregs and let it sit for 3 weeks with nary a bubble to be seen... the wort was sweet after those 3 weeks.  Oh well :)

Dang. Well at least you know your sanitation was up to snuff!

Has anyone had success growing up a culture from the barrel aged sours from Avery?

I've heard they use lots of different (and perhaps commercially unavailable) brett strains, so its definitely worth a shot!

Since they're big beers, you'll probably get just brett (and possibly local flora?) from bottle dregs. Commercial pedio strains can survive at higher alcohol levels, but they can be fussy in subsequent cultures. My next collection of bottle dregs will have a pitch of Wyeast pedio for good measure.

765
Yeast and Fermentation / Re: Post a pic of your Pellicle!
« on: December 28, 2012, 07:01:20 AM »
Is that carpet????

You are braver than I...

Indeed. A few batches after that one, I started putting a trash bag down to catch any spills. The joys of living in apartment for the time being, I guess.

When I get back home tonight, I should take some pictures of the lambic collection for you all.

One word - FERMCAP

My only fermenter explosion was in an apartment. I found the airlock about 10 ft. away, and the walls/ceiling/carpet/kitchen table was COVERED in stout.

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