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Messages - kylekohlmorgen

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766
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.

767
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.

768
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?

769
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.

770
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

771
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...


772
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?

773
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.

774
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.

775
All Grain Brewing / Re: dark malts on sparging
« on: December 20, 2012, 07:59:05 AM »
I cold steep the dark malts. I mash the base and crystal malts together,  just because that's similar to making beers with no roasted malts. Get the pH correct for the mash, and when it is converted and time is up, I transfer the liquid then vorlauf and sparge. Some also add the roast grains to the sparge and go with it.

What kind of flavor difference do you get here? Significantly less acrid/roasty character?

I've been thinking about trying this with an existing recipe, but I want to make sure I account for it in my recipe.

776
Beer Recipes / Re: Samuel Smith's Stingo clone?
« on: December 20, 2012, 07:57:50 AM »
I actually prefer the Collab. #3 Stingo to Sam Smith. The malt character and depth of a well-handled Collab. #3 is out of this world. Great beer.

That article has some awesome info! Instead of the "cold boil", you could just use Mike Tonsmire's method of sour worting:

http://www.themadfermentationist.com/2010/07/sour-old-ale-quick-oud-bruin.html

777
Beer Recipes / Re: Eisbock / Dopplebock
« on: December 20, 2012, 07:52:41 AM »
IShould I just brew to the eisbock base style and accept that the dopple might not be quite as malty and rich as its supposed to be?

If the Eisbock is what you really want, then this.  Or brew the Dopplebock and take what you get with the Eis.  Or, make it a two brew day.  I don't think you can pull both off in one.

Of course you can do both.

Formulating the recipe, I'd lean towards the Eisbock because it takes more time and effort. That doesn't mean that a split batch won't produce an enjoyable Doppelbock.

It might not get you a gold at NHC, but it will be nice to have on tap and, after all, you'll be entering that Eisbock anyway!


778
Yeast and Fermentation / Re: Post a pic of your Pellicle!
« on: December 19, 2012, 06:44:34 AM »


A BDSA with Brett Lambicus. Can you guys see it now? :)

Is that carpet????

You are braver than I...

779
Equipment and Software / Re: Thermometers
« on: December 05, 2012, 09:57:19 PM »
I still preheat because its part of my process. I've adjusted on the fly when I've forgotten the preheat water, but now its like second nature.

Old habits die hard, I suppose.

It also ensures I get the outlet valve clean  :o I've forgotten to clean that out once or twice.

780
All Grain Brewing / Re: 5-gallon vs. 10-gallon cooler?
« on: December 05, 2012, 09:33:40 PM »
Personally I'd recommend unless you drink enough that you might reasonably expand to brewing more than five gallons at a time starting with a five gallon cooler.

If you're planning on brewing any high-gravity beers, 5 gal might not be big enough. Even at 0.8 qt/lb that would only let you mash about 17 lb of grain, or about 1.085 OG.

Agreed - my 15 gal cooler is the bottleneck when I started to do really big beers or double batches. It doesnt hurt to size up, and its nice to have some headspace for stirring, pulling decoctions, adjusting temp with additional water, etc.

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