Show Posts

This section allows you to view all posts made by this member. Note that you can only see posts made in areas you currently have access to.


Messages - kylekohlmorgen

Pages: 1 ... 49 50 [51] 52 53 ... 91
751
General Homebrew Discussion / Re: Signs of Infection
« on: February 01, 2013, 09:31:43 AM »
What are some signs of infection? Everyone advices that we anally watch over our wort so that infection won't set in.   But what would be a sign that your beer was infected?  I just put a light lager in the secondary to begin the lagering phase.  I noticed some little target like looking films on top of the fermented beer.  It literally looked like a perfect round target.  I felt it with my hand and it was very cohesive.  Not sure if this means my beer is infected.  It took forever (about one week) for the fermentation to begin.  I had to check the gravity several times to see if anything was happening.  Any thoughts?

It might be a surface mold - I would pull it off (carefully, with a sanitized spoon) and see what happens.

Did it attenuate to where you wanted? How did the FG sample taste?

752
General Homebrew Discussion / Re: Brewin' in the rain
« on: February 01, 2013, 09:28:43 AM »
Brewing in the rain sucks - especially after the boil...

This time of year, the Midwesterners are brewing in the snow, too:



This kinda looks like you're brewing in the alley...

That's my backyard, man!

Its actually a hell of a find. Great area in the middle of the city with about 150 feet of backyard. I brew on the small wood deck that extends from the house.

753
Going Pro / Re: Cans
« on: February 01, 2013, 09:25:00 AM »
You can add rinser and air brush for small amount compare to whole filler.

Yeah - assumed they sold it as an add on. My point was that its definitely worth it!

May I ask what was the deal with Cask?

754
General Homebrew Discussion / Re: Brewin' in the rain
« on: January 31, 2013, 01:20:28 PM »
I use a popup awning too.

To battle the wind I made 2 rings out of 10" aluminum flashing.  One fits over my turkey cooker and has a cutout for the burner air/fuel intake.  The other is about 3' in diameter and sits on the ground around the cooker.  It allows enough air in for a good flame but stops the wind gusts from blowing out the burner.

Paul

Schucks man - I just put stuff in front it.

Seriously though - the wind (esp. cold wind) sucks. Changes my evaporation rate dramatically unless I keep an eye on the flame. I may have to try your aluminum windbreaker idea!

755
General Homebrew Discussion / Re: Brewin' in the rain
« on: January 31, 2013, 12:27:08 PM »
Brewing in the rain sucks - especially after the boil...

This time of year, the Midwesterners are brewing in the snow, too:


756
Pimp My System / Re: Programmable Fermentation Chamber Thermostat
« on: January 31, 2013, 09:52:24 AM »
Sounds cool, man. Didn't mean to sound harsh, I actually asked questions because I'm actually in the market for a new 2-stage.

The Ranco 2-stage costs around $140 from MoreBeer, so I'd be interested in your model!

Need beta testers by any chance?

757
Going Pro / Re: Recipe Scaling
« on: January 31, 2013, 09:47:16 AM »
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!

758
Pimp My System / Re: Programmable Fermentation Chamber Thermostat
« on: January 30, 2013, 01:38:18 PM »

What do you mean by "No set up or programming"? Does this mean I don't have control over setpoints/differential?

He answers most of that with the next bullet point (I think).

Cleverly Sophisticated
    Use factory installed programs, or create your own programs to adapt to your particular recipes and methods; intricate or elementary, it's your choice.


You can program it but you don' have to.

Paul

Ah - missed that. Sounds clever.

759
Going Pro / Re: Cans
« on: January 30, 2013, 10:08:05 AM »
The fully-automated line looks like a smaller/slower version of what I've worked on at Coke/Pepsi. VERY cool stuff, but probably unnecessary unless you're the size of Oskar Blues!

The Wild Goose line is great for many breweries, but is far too small for Oskar Blues. The Wild Goose line fills between 36-40 cans a minute. Oskar Blues uses a KHS line that fills 280 12 oz cans a minute or 210 16 oz cans a minute.

Oskar Blues canning line

By Oskar Blues, I meant Breckenridge - its the can in one of the videos.

Dont know where OB came from?  :o

760
Pimp My System / Re: Programmable Fermentation Chamber Thermostat
« on: January 30, 2013, 06:24:47 AM »
Dont understand the difference between this and a JC/Love controller.

Is it one stage or two?

What do you mean by "No set up or programming"? Does this mean I don't have control over setpoints/differential?

761
Going Pro / Re: Cans
« on: January 30, 2013, 06:13:15 AM »
Wild Goose's lines look impressive from their videos - from the standalone models to the fully-automated systems, the core technologies that yield high quality are there (the same purge/fill mechanism is incorporated on each model, as well as the lid plate). I think the only thing missing from the stripped-down version is a rinsing system.

The fully-automated line looks like a smaller/slower version of what I've worked on at Coke/Pepsi. VERY cool stuff, but probably unnecessary unless you're the size of Oskar Blues!

763
Hopslam is kind of a midwest craft beer tradition.

It shows up, you pony up the dough for a six pack, you order it when its on tap at your local. It disappears.

Is it worth $18/six? Once a year, why not?

764
Yeast and Fermentation / Re: Free rise temp for Belgian strong?
« on: January 29, 2013, 11:43:15 AM »
you guys have had good success controlling temp on this strain?  IME it has not liked me controlling it. 
I pitch low-mid 60s and let it go as soon as I see activity.  Small beers done quickly, big beers rise to nearly 80.  Hmm, yet another experiment I need to make I guess.   ;D

cheers--
--Michael

I think as long as you control fermentation temps throughout the growth phase (24-48 hours), you can let 'er rip to finish it out.

With that said - I've had issues finishing out fermentations doing this in a plastic bucket without an insulated ferm. chamber. Temp rises through high krausen, then as activity dies down the cooler ambient temp wicks away enough heat to lower the temp and stall fermentation.

Two stage controller, fridge + ferm wrap = problem solved.

765
Ingredients / Re: Vitners Harvest Apricot Puree Gravity
« on: January 29, 2013, 11:07:44 AM »
If you're really curious, you can do a Fast Ferment Test to give you % fermentables.

Or you could just throw it in and see what happens!

Pages: 1 ... 49 50 [51] 52 53 ... 91