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Messages - kylekohlmorgen

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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!

Yeast and Fermentation / Re: Repitching yeast?
« on: November 09, 2012, 10:55:27 AM »
OK then. If you want to be more rigorous, I'd suggest making a serial dilution and start counting on the counting slide after you get to around 1 million fold dilution. After that do some vital staining to determine how many cells are alive vs dead. To confirm, I'd recommend plating various volumes of the dilutions on plates and letting them grow out. Then you count the colonies and project the viable cell count. Doing it in triplicate is probably better.

I can't tell if there is sarcasm at play, here...

Beer Recipes / Re: American Saison
« on: November 09, 2012, 10:51:42 AM »
At this point, I am considering dropping the sugar and upping the Munich to make up for the gravity and stay within the color restraints. I am not sure what to expect from 3711 since it is shown to average 80% attenuation. I am hoping to get at least 85% to really dry it out hence the sugar.

Sugar is good insurance. It needs to be REALLY dry to satisfy a thirst for saison. With the Munich and a high-quality Pils malt, you won't be short on malt profile, even with 10% sugar.

Remember to add some yeast nutrient to any non-all malt beer. Again - good insurance.

All Grain Brewing / Re: Toastin Oats
« on: November 09, 2012, 10:46:04 AM »
I've read that you should let the oats rest for a few days before mashing to reduce some unfavorable flavors (Radical Brewing goes into more detail).

Does anyone have opinions on this?

Equipment and Software / Re: Cleanup...
« on: November 08, 2012, 10:51:41 AM »
Also, any suggestions about that white oxyclean film I get on everything? Even soaking my bottles in a bucket of Starsan (which turns cloudy the moment it hits my water) barely gets it off.  Can I add a bunch of vinegar to the water, or will that affect the beer flavor?

Rinse with hot water in between cleaning with PBW/Oxiclean and sanitizing. PBW/Oxiclean is basic, StarSan is acidic, so if you don't rinse, you're neutralizing the Star-San. Star-San gets cloudy as it loses its effectiveness.

Going Pro / Re: Is this a good deal?
« on: November 08, 2012, 10:37:16 AM »
How dangerous is bottling machinery to operate? I'd guess you'd want an insurance policy to cover volunteers, and you'd probably want them covered under worker's comp if you can, since that's an exclusive remedy in most states.

Depends somewhat on the equipment.

Depends mostly on the volunteers.

All Things Food / Re: 2 briskets on the BGE cooking time?
« on: November 08, 2012, 10:34:45 AM »
Haven't made brisket in awhile.

Isn't there two ways of doing it? A time/temp for slicing vs. a time/temp for shredding?

Should you brine a brisket overnight like a pork shoulder / turkey?

Euge - I like the fat-side down approach. I make pulled pork more frequently, and the bottom can get dried out.

Yeast and Fermentation / Re: Long-term sour starter
« on: November 07, 2012, 08:59:31 AM »
Update: I just submitted this as a topic for next year's NHC. Hopefully I can get my techniques out there to fellow homebrewers! Sour beers are something I'm passionate about, and these methods are making REALLY great beer!

It would be great to follow up the topic with a house culture sample swap and the following NHC!

Yeast and Fermentation / Re: Pellicle?!
« on: November 07, 2012, 08:54:51 AM »
Make sure you post pic updates in the "Post a Pic of Your Pellicle" topic

Yeast and Fermentation / Re: 100% Brettanomyces (or similar) fermentation
« on: November 07, 2012, 08:52:28 AM »

Huh, that's interesting. I know 'Wild Brews' says that Brett is only "super-attenuative" in the presence of other yeasts/bacteria, but I figured that it would produce a similar character regardless. Good info.

Yeah - the commercial examples of 100% brett beers have been fairly mild. "Brett Beer" from New Belgium / Lost Abbey is what comes to mind. If you told me it was a Kolsch, I wouldn't have argued. Soft, dry, and fruity. Really nice beer.

Brett is a different beast as a primary and a secondary yeast. I could go into detail, but I'd just be quoting Chad Yakobsen:

Extract/Partial Mash Brewing / Re: Zombie Dust Clone (extract)
« on: November 07, 2012, 08:45:50 AM »

I also think Melanoidin requires mashing, but don't quote me on it.

You can get some flavor and color contribution from steeping. You probably can replicate it with a harder or longer boil.

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