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Messages - kylekohlmorgen

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Yeast and Fermentation / Re: Alcohol Tolerance of Brett
« on: August 27, 2012, 02:00:13 PM »
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, 12:57:08 PM »
Wild Brews cites Brett alcohol tolerance ~ 18%

Beer Recipes / Re: Stout with Interesting Yeast
« on: August 22, 2012, 05:46:27 PM »
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, 05:41:38 PM »
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, 05:31:26 PM »
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, 02:32:37 PM »
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, 12:40:12 PM »
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, 06:50:30 PM »
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.

Yeast and Fermentation / Re: Sour Worting
« on: August 14, 2012, 03:34:07 PM »
Using this method I can get pH down into the mid 2s.

Wow, that's impressive! Do you pre-acidify to a certain point?

General Homebrew Discussion / Re: Brewing with Bourbons
« on: August 14, 2012, 03:30:53 PM »
I think the cooking rule of "don't use it if you don't drink/like it" applies to any liquid addition to your brew.

Coffee, honey, wine, bourbon, liqueures, etc. etc. etc.

Yeast and Fermentation / Re: Airborne Infection
« on: August 14, 2012, 03:28:27 PM »
Its good to switch up your sanitizing routine to keep the bugs guessing (and to keep you thinking about the procedure).

If you're using Star San, switch to Iodophor for a few brews, or vice versa.

Make sure you're using enough sanitizer concentrate when you make batches of solution. Make sure its well-mixed, and check the pH before you use it. If you're using it over and over or making it with hard water, the life expectancy (i.e. acceptable pH) drops off quite a bit.

I also heard on the Basic Brewing podcast that Iodophor was only "good" for about 24 hours. That was a new fact to me!

Ingredients / Re: dark malt in saison
« on: August 09, 2012, 12:00:00 PM »
Maybe Midnight Wheat? Chocolate Rye?

I'd like to hear what Drew suggests...

Ingredients / Re: best way to dry hop
« on: August 08, 2012, 05:10:48 PM »
I like to keg-hop. Usually I'll use little muslin bouquet-garni bags and they stay in until the keg kicks.

I do this - but I tie them to a (unusued) fishing bobber with fishing line so I can pull them out if it starts to get grassy/vegetal.

"Starter" Pils - 10 lbs Floor-malted pils, 4 oz Czech Saaz, two packets of yeast.

Also starting a new wild yeast mixed culture. I LOVE using a house mixed culture in place of roselare/lambic blend!

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