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Messages - kylekohlmorgen

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901
Beer Recipes / Re: Late Oktoberfest...steam as a starter?
« on: August 07, 2012, 09:26:11 AM »
...I hate when work gets in the way of my brewing.

+1 to this!

(I guess that's the trade-off of being a homebrewer)

902
Kegging and Bottling / Re: Hop Rocket Randall and Grassy Flavors
« on: August 07, 2012, 09:11:22 AM »
I don't own a Randall, but I've never had a Randall-hopped beer that was superior to the original. I find the affects to be overwhelmingly "grassy".

Maybe there's a technique to Randallize beer without this flavor, or maybe that's just the flavor you get...

903
Commercial Beer Reviews / Re: Saison Dupont
« on: August 04, 2012, 10:48:55 AM »
And once you find a store that can give you it fresh (and appreciates you asking), keep going back!

I take HUGE issue with so-called "Better Beer" Stores that store beer improperly, sell out-of-date beer, and just don't take good care of it. Not only am I paying full price for damaged product, but the lack of commitment to quality is hurting brewers' reputation, potential customer base, and bottom line.


*gets off soapbox*

904
Wood/Casks / Re: Woodinville Whiskey Co. barrel
« on: August 04, 2012, 10:44:54 AM »
The Biere de Garde was in the barrel exactly one month and the bourbon character is amazing.  Much stronger than the equivalent time in a 53-gallon Jack Daniels barrel.  I could gave gotten by with less time, but I didn't have the next beer ready to go in yet.  Woodinville is also a more intensely flavored bourbon (we visited Woodinville Whiskey Co. on our trip to NHC and brought back 5 bottles...yikes!).  Their Rye and Vodka are also excellent...I'm thinking my next barrel will be one of their Rye barrels.

I pulled the beer, and put beer #2 (a Wheat Wine) right into the barrel the same day.  After 3 weeks, the Wheat Wine is already getting oaky, with a faint hint of bourbon.  I figure to keep it in for another month or so.  By then, hopefully there will be another beer ready to go in.  No idea what yet, tho there won't likely be much if any bourbon character left in the barrel by then.

Maybe it's time for my first brett beer.

Following up on this post because I'm definitely interested in one of these lil' guys!

Did you notice any oxidation flavors in the first two beers? O2 diffusion is my biggest fear.

Have you funkified it yet?

Would you say its worth the investment?

905
Kegging and Bottling / Re: Naturally Keg Priming
« on: August 04, 2012, 10:42:47 AM »
You still want to give the keg a shot of co2 to seal the lid though, don't you?

Yeah - definitely purge it before and after racking.

Remember to condition it at the proper temp. Don't stick it in your kegerator at 40F until its ready (which sounds like a goof I would readily make). Then you can cold crash in the kegerator and pull a few pints to remove the yeast.

906
Ingredients / Re: Hot peppers in an IPA
« on: August 04, 2012, 10:38:57 AM »
A local brewpub makes an Anaheim Pepper IPA and it. is. FANTASTIC.

It won a gold at the Brewers' Cup this year for Spice/Herb/Vegetal and was in the mix for BOS.

I asked the brewer about adding the peppers, and he had a few tips:

 - He is extremely diligent about seeding and removing the ribs to maximize flavor and minimize heat (there will be enough heat - esp. w/ habs).

 - He adds them all at secondary, lets the beer sit on them and tastes every day until the flavor is right, and then transfers immediately to the bright tank.

 - He treats it just like dry-hopping. He err's on the side of high amounts of peppers with less contact time to minimize (displeasing) vegetal flavors.

I would add that roasting the peppers might also be nice. I think it would bring out a lot of the chilies fruity flavors and mimize vegetal flavors. The anaheim IPA does not have roasted chilies. The "green" flavor from the anaheim is actually very complementary.

907
Ingredients / Re: MFB pilsner malts and DMS creation?
« on: August 04, 2012, 10:32:38 AM »
Does the off-flavor/aroma get worse or better as the beer condition/ages?

When does it show up? Do you smell/taste in the hydro samples before/after conditioning? In the bottling bucket? Or just after opening bottles?

What does your bottling procedure look like?

Seemingly random questions, I know - but that kind of earthly flavor could be DMS, infection, autolysis, or vegetal flavors from trub/hops/etc. Knowing when/where may get us to how.

908
The Pub / Re: How to introduce a girl to brewing...
« on: August 04, 2012, 10:24:33 AM »
Do you have lager capabilities? Tis the time for Octoberfest brewing. Different than a brown, but not way out in left field.

This is the beer that brought my fiance over to the "dark" side. She now digs brown, ESB, Oktoberfest, and Kolsch.

Bad news is - our local brewpub makes the finest examples of O-fest/Kolsch I've ever had. I haven't made one that measures up yet, but its one HELL of a motivator to perfect the recipes!

909
General Homebrew Discussion / Re: What makes it "Belgian"?
« on: August 04, 2012, 10:18:41 AM »
What makes it Belgian?  Um....if it's made in Belgium.

I have been told that "Stella Artois is the best beer in the world .... and it's Belgian" (or they may have said "it's Belgium", actually). ;)

Haha - my fiance studied abroad in England, and Stella is like their Milwaukee's Best.

The locals called it "Wifebeaters' Beer". Hopefully after the Stella-loyals' attire, not activities.

910
General Homebrew Discussion / Re: What makes it "Belgian"?
« on: August 04, 2012, 10:14:58 AM »
So back to Tom's comment, I don't think I want to try a hoppy IPA with Belgian yeast.  I don't think it will be as good as with American yeast. 

I highly recommend you try a hoppy IPA with Belgian yeast - a commercial version or someone else's homebrew.

However, I recommend you don't brew 5+ gallons of it until you've at least tried it first.

+1 totally agree - try several, actually. I've had several, and I haven't liked about 90%.

If I ever do an IPA w/ weird yeast, I will split up wort into a few different batches and use a few different yeasts. Hopefully this way I find the yeast that makes my palate happy.

911
General Homebrew Discussion / Re: What makes it "Belgian"?
« on: August 03, 2012, 09:57:52 AM »
Belgians are also famous for thinking outside the box and using a lot of artistry in coming up with beers.  In that sense I suppose trying unconventional combinations is Belgian.

...I love that strange beer they make, but it's not creative.

There's definitely two sides to the coin, here.

The traditional Trappist beers remain true to monastic tradition (which is really about as old as the Budweiser tradition). Awesome beers, always consistent.

A lot of Belgian breweries that we're exposed to in the US get wild hairs here and there. Cantillon plays with different fruit and dry-hops. Dupont has an excellent stout. Urthel makes (basically) an American IPA.

Even the Trappist breweries try new things every once in awhile. Orval has collaborated with Boulevard. Konings Hoeven uses bourbon barrels and has created at least one new beer for the past few years.

Great thing is - both the classics and the new stuff are GREAT.

912
General Homebrew Discussion / Re: 5 gallon starters and you drink them.
« on: August 03, 2012, 09:42:36 AM »
...The brewer is hoping there will be enough interest for someone to brew a batch every month...

I can't imagine this being a problem. I would LOVE to do pilot brews for a commercial brewery. AND they would be on tap?! Pretty awesome perk of being a club member.

913
Beer Recipes / Re: Pliny clone goof
« on: July 30, 2012, 07:29:09 PM »
The more the merrier with hops!

Just continue to taste and pull before they get grassy/vegetal


914
All Grain Brewing / Re: Question about decoction mashing
« on: July 30, 2012, 07:24:47 PM »
I rest at 150 for about 5 min.

Try a single - see if it gives you what you're looking for. Take good notes. Try a double next time if you feel it needs more decoction voodoo.

915
Equipment and Software / Re: Immersion chiller question
« on: July 30, 2012, 07:18:42 PM »
Circulating ice water helped me cut my chill times significantly. Also the only way I can get down to pitch temps in summer.

I use tap water to get down around 90-100f then switch. I clean with the outlet water to save a bit more.

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