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Messages - kylekohlmorgen

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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.

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.

Going Pro / Re: GREAT Surplus Auction of MC Brewing Equipment
« on: December 05, 2012, 11:39:38 AM »
Brewhouse size:

You're right. I don't really have a relative concept of size vs bbl volume, so I did a quick volume calc. So quick, in fact, that I forgot Pi.

Control cabinets:

Right again - the power/control panel comes with floor mounts (feet). It was probably designed for a larger brewhouse. More of an upgrade for an existing (older) brewery. Maybe I just get too excited over electrical equipment.

Yeast and Fermentation / Re: One Week Fermentation = Mistake?
« on: December 05, 2012, 09:09:26 AM »
Update: RDWHAHB wins again. The beer is excellent! It's a bit more bitter than I expected after my first FWH attempt, but not in a bad way.

Thanks for the update! OP's don't do this enough, but it really helps close the loop on the learning process for everyone.

All Grain Brewing / Re: 5-gallon vs. 10-gallon cooler?
« on: December 05, 2012, 09:07:18 AM »
If you're fly sparging, you could put a little thought/investment into your lautering setup.

If you're batch sparging, the lauter design doesn't matter.


If you're fly sparging:

If you're batch sparging:

Going Pro / GREAT Surplus Auction of MC Brewing Equipment
« on: December 05, 2012, 08:36:36 AM »
Just thought I'd give the pros and aspiring pros a heads-up:

Here's a great online auction of Molson-Coors "Surplus Assets" (i.e. they upgraded and put this stuff in the warehouse):

Most interesting find is a whole brewhouse (looks to be 15-20 bbl). Current bid is $2015. (With surcharges and loading, its about $4000).

There are also lots of JVNW jacketed fermenters (bids at $800-$1000), control cabinets, filtration and packaging equipment, etc.

Equipment is located in Toronto, so there are some hurdles with transport. My company is located there and we ship back and forth to the US all the time, so if you win let me know and I can help with the paperwork.

The control cabinets could be a nice find if they have the PLCs in them still (looks like they do, but I would check). If you're looking for some automation, for $500 it might be worth a shot. I do a fair amount PLC/controls programming and cabinet design/upkeep in my job, so again - let me know if I can be of help! Working with brewers would be a great break from the food & beverage world!

Beer Recipes / Re: Critique IPA recipe
« on: December 04, 2012, 01:44:15 PM »
MOAR HOPS. For 11 gal of IPA I'd use 4.3 oz each at 20, 10, WP, and DH. I might also reduce the bittering charge a bit. I shoot for 35 IBU, and Tinseth puts you at 40-50 depending on alpha acids.

Unrelated, but your efficiency works out in the mid-70s for 10 gal, low-80s for 11 gal. Just checking.


Ingredients / Re: Tart cherry juice concentrate
« on: December 04, 2012, 01:42:53 PM »
Just had my cherry juice for the day. The bottle of concentrate had the company, which is from Michigan, and below that in the fine print "product of Turkey". They had to find the tart cherries somewhere. Now I know one of the wheres.

yeesh - I'll check the bottle I have left over. I want to make sure my cherries are AT LEAST from this country, hopefully from the midwest. Thanks for the heads up!

General Homebrew Discussion / Re: Dryhopping in bags: Am I Oxidizing?
« on: December 03, 2012, 02:43:52 PM »
i think the answer is to just get some weights.

FWIW, I do put the dryhops in when I get to about 1.014-1.018 or so, as per Matt Brynildson's advice - seems like a good idea.

I do both - dryhop at the end of primary then in the keg.

I've noticed more grassy/vegetal pickup when I'm dryhopping on the cold side. I'll normally rack into the keg on dryhops, and remove this charge in a few days (7 max) before it goes into the kegorator.

To get the hop bag out of the keg, I tie a fishing bobber to it with fishing line. (One I've never used for fishing)

Ingredients / Re: Tart cherry juice concentrate
« on: December 03, 2012, 02:32:02 PM »
For my kriek, I found tart cherry juice at Whole Foods.

The raw ingredient tastes AWESOME and so does the beer.

Saves on shipping if you have one near by.

Yeast and Fermentation / Re: First Sour beer
« on: December 03, 2012, 02:26:46 PM »
Eh - I'd sterilize the mouth of the bottle even if I was only pouring once. The cages are not sanitized, and the outside of the mouth is open to the elements.

I like to wipe down the mouth really well with alcohol, dry, and then flame. If you have any stickiness or a small part of cork left over, it can burn, stink, and make the beer taste like burnt plastic.

(I've done this...)

Yeast and Fermentation / Re: Post a pic of your Pellicle!
« on: December 03, 2012, 02:22:21 PM »
I've had a vial of WLP655 pitched for about 4 months now and I've not seen a pellicle. It was 5 gallons of BDSA that had stopped at 1.035. A month ago I blended it with another 5 gallons of the same Batch that had sat on sour cherries with Brett. The brett is noticeable but I think I need more sour. Should I just be patient or repitch more bugs?  Also, what temp should it be sitting at? I want a big gnarly pellicle that will scare my GF!!

Be patient - wlp655 has a strain of pedio, which is the only bacteria that will contribute sourness to your BDSA (the the abv and hopping rates are probably high enough to stun the lacto). Pedio is extremely slow to start, especially in secondary.

I do agree with dbarber - a few more pitches of bottle dregs would benefit the beer and give you an excuse to drink some sours!

Yeast and Fermentation / Re: First Sour beer
« on: December 03, 2012, 02:15:35 PM »
Making a little starter (or stepping up) just ensures success in culturing bottle dregs.

If its a rare beer and you've only got one shot at it, its worth making a starter.

If you drink the beer a lot and normally have dregs to pitch, don't worry about it.

I add a few ounces of starter wort to freshly-emptied bottles. Once it starts smelling nice or forms a good pellicle, I'll wait another week or two and top up with another few ounces.

Keep it clean - the wild yeast in bottle dregs are normally weak and slow to start, so its fairly easy for contaminants to take hold if you're not careful.

Yeast and Fermentation / Re: Post a pic of your Pellicle!
« on: December 03, 2012, 01:11:04 PM »
"Homebrew Horny Tank" Wild Ale - Day 42:

Commercial Beer Reviews / Re: Jolly Pumpkin La Parcela
« on: November 12, 2012, 12:03:33 PM »
Next to their stout, this is my favorite JP seasonal.

As with all JP beers, I can never decide whether I like them better fresh or with a year of age.

Hope you used the dregs - great bugs!

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