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Messages - kylekohlmorgen

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841
All Grain Brewing / Re: IPA Help PLEASE!
« on: September 20, 2012, 06:26:46 AM »
That's a LOT of kettle hops for a 4.7% IPA - backing off a few late additions (3-4 oz) could reduce the vegetal ("earthy", "dirt") flavors in the beer. Simcoe/Chinook have some "savory" tones, so start by taking them down by an ounce or two.

Are you getting a lot of hop debris in the fermenter? By a lot, I mean do you have more than 0.5 gal of green "crud" when you transfer out of primary? Trub with lots of spent hops that is carried over into primary will surely get you dirty, vegetal, earthy off-flavors, especially since you were in primary for 3 weeks. Speaking of:

3 weeks is WAY too long to be in primary, especially for an IPA. Get it off the yeast as soon as fermentation is complete and all fermentation by-product flavors have been cleaned up (no "buttery" taste). The "dirty" flavor could be simply from the yeast!

With dry hopping - I will add a good dose of dry hops (3-4 oz) in primary at the end of fermentation, and rack off in 3-4 days. This minimizes any off flavors (as mentioned above - "strained over asparagus").

If you dry hop in the keg, pull them out as soon as you start getting any sign of "grassy" flavors. My keg hops are usually never in the keg more than a week.


842
Yeast and Fermentation / Re: 100% Brettanomyces (or similar) fermentation
« on: September 19, 2012, 12:47:19 PM »
Do you need to make a starter with a 100% brett beer?

Yep - most sources recommend lager pitching rates.

843
Beer Recipes / Re: IPA late hops additions combos advice
« on: September 19, 2012, 12:43:23 PM »
For a true "floral" component (smells like flowers), I like upping the cascades at the end of the boil. You can also add Hallertau, but its has more "herbal" qualities than "floral".

844
Yeast and Fermentation / Re: Flanders Red fermentation
« on: September 19, 2012, 12:20:33 PM »
+1 to having sour beer around for blending. I read that, even in Cantillon, they have barrels that are so acidic they're "only good for shining the copper".

Not quite as romantic, but it will get the sour stock up a bit quicker!

Nateo - are you worried about over-carb'ing / bottle bombs with such a young, non-soured portion? Do you just drink them quickly enough to avoid this issue?

I'm still in the "low and slow" camp when it comes to wild/mixed fermentation, but I may have to try this to get some acid beer that I can blend into saisons or the second runnings of a wheat beer to make berliner weisse.

845
All Grain Brewing / your experiences in moving to 10g?
« on: September 18, 2012, 10:55:30 AM »
Heating and cooling take longer, but are part of the process.

I would not be doing 10 gallons without a pump - no heavy lifting with a pump.

+1 on both of these. You need to incorporate a valve on the kettle and the mash tun for a pump.

Adding a recirc for hot wort and an ice water loop was the only way I can cool 10 gal below 70F.

846
Equipment and Software / Re: Best Big Burner
« on: September 17, 2012, 06:40:15 AM »
I've got a Blichmann burner, and wouldn't hesitate to recommend one. It's built like a brick sh!thouse, gets the wort to a boil fast and seems efficient.

+1 and QUIET!!! Plus, you can't beat the customer service.  Generally, John replys himself!

Yep. That Blichmann stuff is AWESOME and always worth the investment. John is a great guy - AND a Boilermaker!
John said he went to Iowa State.

Haha - guess I thought that since he was located in West Lafayette! Oops!

Recommendation still holds true!

847
Ingredients / Re: Pumpkin
« on: September 17, 2012, 06:14:49 AM »
I had the same questions, DW. I took a few pumpkin recipes and played with them in ProMash figuring out the pre-boil gravity with and without the pumpkin.

Another question: how do you know when pumpkins are ripe? Is it just color or do you need to knock on it like a watermelon? Are there any other markers?

The newest addition of BYO talks about playing with nuts/seeds in beer. I might just have to add the roasted pumpkin seeds as well!

848
Ingredients / Re: Making a Custom Hop Blend
« on: September 17, 2012, 06:11:55 AM »
Too many different hops can yield a hop character with muddled, soft edges. Its like they cancel each other out.

Kind of the same as a really busy malt bill.

I use, at most, 4 different types of hops in any IPA/pale ale. Increased complexity comes with playing with the addition of these fewer varieties at different stages, especially in multiple whirlpool and dry-hop additions.

849
Ingredients / Re: NZ hop varieties?
« on: September 17, 2012, 06:06:59 AM »
I just can't get over that "Savory" character that Nelson puts off... I can't put my finger on it, and I don't want to just call it "catty". It's just odd. Same thing I don't care for in some S. Blanc, esp. NZ varieties.

I really like Galaxy. Flat12 Bierworks (a brewery here in Indianapolis) does a single-hop Galaxy pale year-round, and its one of their most popular brews (they call it "Walkabout").

850
Equipment and Software / Re: Best Big Burner
« on: September 17, 2012, 06:01:54 AM »
I've got a Blichmann burner, and wouldn't hesitate to recommend one. It's built like a brick sh!thouse, gets the wort to a boil fast and seems efficient.

+1 and QUIET!!! Plus, you can't beat the customer service.  Generally, John replys himself!

Yep. That Blichmann stuff is AWESOME and always worth the investment. John is a great guy - AND a Boilermaker!

851
Yeast and Fermentation / Re: First sour - bottle or not?
« on: September 17, 2012, 05:57:18 AM »
OK, I'm convinced.  I'm gonna bottle in champagne bottles and move that way.  The beer was down around 1.004 when I threw in the bacteria/brett so it's gotta be pretty low anyway (original yeast was WY3711).
I think I'll call this one finished for now and then re-start when I get into the new house with a bunch of new batches.
Thanks for the advice.

At 1.004 you should be fine, even with your desired amount of priming sugar.

With any wild beer, it takes quite awhile to get over-carbonated and esp. to the point of bottle bombs. As long as you open one every month or so, you should have a good feel if you're in any danger of an explosion.

Plus, its a great way to see how the beer evolves over time in the bottle.

852
Yeast and Fermentation / Re: Flanders Red fermentation
« on: September 17, 2012, 05:52:44 AM »

1) I've been blown away at the results by doing a fast-lacto souring upfront, combined with wine yeast (for underattenuation) and Brett, and fractional blending to taste. I know I'm a heretic and I know everyone else disagrees with me, but the Flanders Red I made that way was better than any other Flanders Red, commercial or homebrew, I've ever had, and it only took about 4 months...

No disagreement here - My way is the lazy way. And once you have a few vintages laying around, you can use the quick way and blend in some older, super sour (and in my case, oaky :)) stuff for complexity and depth.

Do you bottle-condition your Flanders? I just have mine sitting around in kegs, but I wondered if such a young wild brew would bottle condition much quicker / more successfully than stuff that's sat around awhile (1-2 yrs).

853
Extract/Partial Mash Brewing / Re: Saison IPA
« on: September 07, 2012, 10:46:56 AM »
Sounds delicious!

854
Yeast and Fermentation / Re: B. lambicus ending at 1.012? Is that normal?
« on: September 07, 2012, 10:43:02 AM »
Definitely give it more time before bottling.

I've had brett'd beers not show signs of life (drop in gravity, funky flavor development) until 9-10 months. I usually don't even sample until after 6 months (unless I'm transferring to secondary - but then its still only once after primary fermentation).

If you keep them in the fermenters, you can track how it develops with time (1-3 years). It gives you the flexibility to blend with each other or young beer, add fruit/hops, oak, etc.

855
Yeast and Fermentation / Re: WLP670 - waiting for something funky
« on: September 07, 2012, 10:33:28 AM »
Best pancakes I've ever had. Been looking for an excuse to use it in beer!

Bourbon notes in a traditional saison I'm not sure of, though. May have to make one with a darker color, with some roasted or rye malts.

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