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Messages - kylekohlmorgen

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Events / Re: NHC Location Application
« on: September 07, 2012, 05:26:53 PM »
Hi, Kyle.  There are at least three people who agree with you and are working on a bid.  They are Anita Johnson, Agatha Feltus, and Sandy Cockerham.  You should contact them; I'm sure they'd appreciate your help!

Will do, thanks!

Yeast and Fermentation / Re: WLP670 - waiting for something funky
« on: September 06, 2012, 03:04:48 AM »
yeah, if you want to increase the brett character and shorten the time needed to pick up the brett you can add some sugar directly to the fermenter. That will speed it up nicely.

I'll account for this in the recipe formulation. Sounds like a good excuse to use some local honey or maple syrup. One supplier barrel-ages their syrup!

Events / NHC Location Application
« on: September 06, 2012, 03:03:07 AM »
How does a city get to host the NHC?

I want to start the bid for Indianapolis. A great city for any conference - we have GREAT local beer, homebrew clubs producing commerical-caliber brews, and a unique and expansive tie between the two.

What does a city need to do to be considered?

Beer Recipes / Re: porter recipe
« on: September 05, 2012, 05:38:59 PM »
The piney/resiny flavors from Chinook and Special-B clash on my palate. However, this doesn't mean its a rule. Its just what I happen to taste.

I do LOVE piney/resiny hops in porters/stouts, but I think it benefits to have a bit of floral/citrus hop notes to counter-balance. Otherwise the flavor is very linear, and with roasty/chocolate flavors can taste like chomping on a dirty pine cone. If those homegrown hops have floral/lemony/citrus notes, throw 'em in!

Beer Recipes / Re: Hop Bomb IIPA
« on: September 05, 2012, 05:33:11 PM »
I like your style...

How are you doing the dryhops? Adding one addition, pulling them, then adding another?

Definitely stealing the "runoff hops" idea. I usually filter with just a strainer and fine-mesh bag, but why not use hops?!

Wood/Casks / Re: Oak Chips in a Farmhouse?
« on: September 05, 2012, 05:29:10 PM »
There was an old BYO article with Summer beer recipes from commercial breweries. One was from Firestone Walker, that called for pitching saison yeast and recommended a bit of light/medium toast oak soaked in chardonnay.

Sounded pretty good to me.

Also, Jolly Pumpkin's Bam Biere is aged on oak, but with wild yeast. The tiny hint of vanilla rounds out the spicy/tart flavor from the yeast/bacteria.

Kegging and Bottling / Re: How fast do you carbonate?
« on: September 05, 2012, 05:23:25 PM »
I like to carbonate around 10 psi and wait. I think its easier to dial in the carbonation (by sampling daily after 4-5 days). If I overshoot and have to degas, I almost always pick up a little yeast bite, especially with lighter beers.

P.S. Its a LOT easier to wait for this method if you have a few other beers on tap already  ;D

Yeast and Fermentation / Re: WLP670 - waiting for something funky
« on: September 05, 2012, 05:18:18 PM »
...and at 1.006, the brett character will be very slight, if noticeable.

I just bought this blend - to give the brett a bit more sugar to work with, I was going to hold fermentation at standard ale temps (rather than 75-80F for saison)

gmac - did you go with higher (saison) fermentation temps?

All Grain Brewing / Re: composting spent grain
« on: September 04, 2012, 05:04:58 PM »
I bury mine in an empty flower box, along with grass clippings (and *occasionally* a dumped batch of beer).

Keeping a bit of soil on top of it definitely slows down compost production, but I'm not really in any hurry and it's what I have.

Its turns into rich, dark, soil by the next spring. I use what I need and start the process over.

All Grain Brewing / Re: Batch sparging a Mild - water:grain question
« on: September 04, 2012, 04:58:50 PM »
With a smaller beer, you also have the option of no-sparge. You'll use more grain, but it makes the brewday FLY by and you don't have to worry about over-sparging.

I used this method last time I made a mild and will continue to use it for low-gravity recipes. It saves time and is easier to keep mash temps up for enhanced body/mouthfeel.

Yeast and Fermentation / Re: Fruit beer issues
« on: August 31, 2012, 03:35:00 PM »
How long have you let it sit?  Be patient, and it will likely clear.

If it's still murky, fine it with gelatin and see if that helps.  Or cold crash it.  Or both.

I wouldn't keep transferring it.

+1 and +1 and +1

Time is your friend in this case my friend.

I just made a raspberry hef with homemade puree (added the puree to the keg). I've tried cold crashing, gelatin, PVPP, and just ol' time (around a month) in the fridge and NOTHING will get this beer clear.

I didn't have a super-fine mesh strainer, so I thought that may have been the case. A few small seeds even slipped through.

Filtering was going to be my next step if I decide to save the beer rather than free up a keg.

Yeast and Fermentation / Re: Open air fermentation
« on: August 31, 2012, 03:29:45 PM »
+1 with the carboy vs. bucket.

I would add that you should probably get your fridge REALLY clean, sanitized, and dry before doing an open fermentation.

Better yet - if the area right outside the fridge is (around) ferm. temps, leave it out of the fridge (or just leave the door open), allow it to free-rise to around 68F, then stick it in the fridge to make sure it doesn't creep up above 70F (to control banana-flavor). This will give your open fermentation the most room to "breath" during the most critical, flavor-developing portion of fermentation.

Ingredients / Re: cedar chips
« on: August 27, 2012, 07:33:46 PM »
The "cedar" they use for the humidor series of beers at Cigar City is actually Spanish Mahogany, not cedar.  It's the same wood they put in boxes of cigars, which a friendly cigar shop proprietor would surely give you if you bought a cigar or two.
Yeah, Spanish cedar is neither Spanish nor cedar.  That's just what it's called.  Smells awesome though :)

That sounds like a fun experiment, esp. since I don't get Cigar City here! What beer have you used it in?

Ingredients / Re: Juice vs whole fruit
« on: August 27, 2012, 07:32:15 PM »
Yeah - blackberry seeds are a PITA to keep out of a puree - and they dont really drop out if they get in the beer.

Fine mesh seive, a little patience, and some elbow grease will get you there. I usually get a low yield using whole blackberries. They're plentiful while in season, so its ok.

Yeast and Fermentation / Re: Alcohol Tolerance of Brett
« on: August 27, 2012, 07:29:01 PM »
It was just about the Brettanomyces genus in general. The alcohol tolerance for Saccharomyces was listed at 25% ABV, so its more than likely the maximum tolerance for any known strain since not all S. cerevisiae can live to 25% (obviously).

Information that vague is worse than meaningless. I think it's actually less-informative than no information.

On the whole - still a pretty good book. IMO.

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