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Messages - kylekohlmorgen

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All Grain Brewing / Re: Batch sparging a Mild - water:grain question
« on: September 04, 2012, 09:58:50 AM »
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, 08:35:00 AM »
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, 08:29:45 AM »
+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, 12:33:46 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, 12:32:15 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, 12:29:01 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.

Yeast and Fermentation / Re: Alcohol Tolerance of Brett
« on: August 27, 2012, 07:00:13 AM »
Wild Brews cites Brett alcohol tolerance ~ 18%

Just about all wine and beer yeast are S. cerevisiae, but different strains can have much different alcohol tolerance. What Brett species and strains were they talking about in Wild Brews?

Good point - the table I'm referring to is actually pretty vague. It lists each general type of yeast/bacteria covered in the book (Sachh. C, Brett, lacto, pedio, acetobacter, enterobacter), and their general tolerance for alcohol, pH, etc. Those numbers could vary quite a bit.

Don't have the book on me, but when I get home I'll check the reference and see if there is more info available on species/strain.

Yeast and Fermentation / Re: Alcohol Tolerance of Brett
« on: August 27, 2012, 05:57:08 AM »
Wild Brews cites Brett alcohol tolerance ~ 18%

Beer Recipes / Re: Stout with Interesting Yeast
« on: August 22, 2012, 10:46:27 AM »
I had this thread in mind when I was drinking some Sinebrychoff Porter last night. I definitely picked up some acidity and in small amounts it really balanced out the roastiness quite well. I was trying to think how different flavors would work with it as I was drinking it, and I think either Brett or a bit of lacto would work pretty well. I don't know if a full-blown sour fermentation with a lambic blend might be a bit much, but I'd be willing to try it if I'm splitting a batch into a few 1-gallon fermenters.

That's what I like about having extra cornies and a wild house culture - I can pull off a gallon of just about any beer I make and dose it with critters. I'll taste in a few months, and if I like it, I'll brew the batch over and just rack it on top.

My vial of WLP670 is waiting at my LHBS. It will see at least two batches - a very simple saison and then probably something darker. Not just a "black saison"; a chocolately, roasty beer with saison yeast and brett.

Beer Recipes / Re: IPA critique
« on: August 22, 2012, 10:41:38 AM »
Water treatment can seem daunting at first ("how the hell do I measure out PPM?"), but using a water calculator can be a HUGE help.

Bru'n Water really helped me "get it". IME, I've never had to adjust the pH of a beer after adding the recommended salts from this app. The info given within is easy to understand and all-incompassing. I can't believe its FREE. Link is below.

If you are still unsure, just pick up Burton Salts from your LHBS. It will get you in the ball park.

IPA is a great place to start for adjusting water. I REALLY enjoy my IPAs after bumping up the sulfate content.

Bru'n Water:

Yeast and Fermentation / Re: Starter
« on: August 22, 2012, 10:31:26 AM »
Since a starter is normally a small volume, I'm concerned with exaggerated boil-off and creating a higher-gravity starter than I planned.

Once you get to a boil, you're not gaining any additional sanitation by holding the boil (unless you're not reaching ~212F throughout the entire volume, which shouldn't be a big deal with a small amount of wort).

Yeast and Fermentation / Re: Airborne Infection
« on: August 17, 2012, 07:32:37 AM »
I also heard on the Basic Brewing podcast that Iodophor was only "good" for about 24 hours. That was a new fact to me!

That's true if it's left open. In a sealed container, it will be effective basically forever.

One nice thing about iodophors is that you can tell how much iodine is left based on the color. If it's pale yellow/gold, it's still effective.

Great advice - thanks!

Extract/Partial Mash Brewing / Re: Black Forest Stout truncated
« on: August 17, 2012, 05:40:12 AM »
Fresh OJ, eh? That sounds kinda nice. Let us know how it turns out.

I've wondered about orange/chocolate flavor in beer. Had an orange/choc port, and it was awesome. Maybe up the gravity of the BCS recipe, add a bit more chocolate (with higher cacoa content), and a few orange peels in the boil/secondary?

...Also, the amount of sulfate in your water will affect perceived bitterness. If you have a lot of sulfate in your water you may want to try to dilute with RO water...

I think this is your issue. If you switch from your house water supply to bottled water you'll be fine.

I still use gallon jugs of water from the grocery store. I use half "drinking water" and half distilled water for most beers, including IPA.

Yeast and Fermentation / Re: Sour Worting
« on: August 16, 2012, 11:50:30 AM »
Ah - like a plastic bucket horny tank. I've been throwing that idea around for awhile. Now Im collecting/enjoying commercial sours for the initial pitch.

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