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Messages - kylekohlmorgen

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901
Equipment and Software / Re: Infrared thermometer for carboy?
« on: July 27, 2012, 10:59:36 AM »
IR thermometers are really picky. To be accurate, you need a non-reflective, black surface.

When working at a chemical plant, we painted black spots on each tank to measure their temps with IR. The same could be done on your carboy. A few strips of electrical tape might do the trick.

902
General Homebrew Discussion / Re: Looking Forward to Fall
« on: July 27, 2012, 10:55:57 AM »
I don't have any big beers waiting but I too am looking forward to the cooler weather.  Standing over a boiling pot of wort in 100+ degree heat is never a fun thing!

This is the time of year where brewing almost requires a comfy chair and refreshing, low-gravity beer in-hand.

Double-win: Brew session beer, keg session beer, save yeast, have session beer AND yeast ready for Big beer brewday!

903
General Homebrew Discussion / Re: Looking Forward to Fall
« on: July 27, 2012, 10:54:29 AM »
I don't have any big beers waiting but I too am looking forward to the cooler weather.  Standing over a boiling pot of wort in 100+ degree heat is never a fun thing!

This is the time of year where brewing almost requires a comfy chair and refreshing, low-gravity beer in-hand.

904
General Homebrew Discussion / Re: Fermentation Temps
« on: July 27, 2012, 10:52:10 AM »
PH can drop dramatically during fermentation. Some yeast make pH drop more than others. I haven't done enough experiments to confirm this, but my WAG is that some Saison strains stall out because they drop the pH too low before they can finish fermenting. This phenomena is something I've noticed when making mead with different wine yeasts. Since some Saison strains may be directly descended from wine strains, this may be an issue.

Has anyone using those strains kept notes about pH during ferment?

If that's the case, why would raising the temp (the recommendation for finishing most saison fermentations) work?

Maybe raising the temp isn't the issue, but how much and how fast you raise it. With most ferm temp control systems, a significant change in setpoint (5F, lets say) will cause swings of a higher differential than the setpoint (7-10F). Going from 68F to 78F back to 73F in the course of a day or two will stall out most any yeast, esp. a finicky one like 3711.

I think low pH is less of a factor since saison is sometimes fermented with pre-soured wort. The rate of change of pH might be a factor, especially when combined with other out-of-control factors.

905
Proposing to my girlfriend this Saturday - so no brewing then :)

Probably going to clean up the brewery - possibly doctor a keg or two of beer I'm not very excited about: A raspberry hef that doesnt have enough raspberry and a citrus witbier that has too much citrus character (probably wont use grapefruit zest in beer again).

906
Yeast and Fermentation / Re: Flanders Red fermentation
« on: July 27, 2012, 10:37:09 AM »
I read through Raj Apte's article on Flemish Red yesterday. One HELL of a resource!

Take a look: http://www2.parc.com/emdl/members/apte/flemishredale.shtml



907
Beer Recipes / Re: ThaiPA
« on: July 27, 2012, 10:35:32 AM »
The herb character in Saison du Buff is overpowering in a big way. IMO - a terrible beer.

I would go with half or a third of what they used. If its not enough, just add a boquet garni in secondary/keg with the ability to pull it out.

908
Ingredients / Re: Hop Hoarder
« on: July 27, 2012, 10:32:52 AM »
And yes, I bought a FoodSaver just for my hops. I told the wife it was for the garden veggies, but I have pounds of hops in my freezer and just a few handfuls of fruit & berries...

I love disguising brewing purchases as family meal purchases. Next up: a Food Saver and an Electric Smoker.

909
Commercial Beer Reviews / Re: Your Top 4 Hefeweizens?
« on: July 27, 2012, 10:30:05 AM »
The commercial beer selection in Missouri is really bad outside of St. Louis and KC. Like, really awful. Sam Adams awful.

I stock up on Lagunitas, Tallgrass, and Bear Republic when I go to St. Louis.

I often find 6-packs of Schlafly that are a week old in grocery stores (stored cold!).

Indy is gaining, both in local breweries and new accounts. We lost DFH last year. That one hurt.

I would throw Dancing Man Wheat from New Glarus in the mix of my fav. 4. GREAT beer.

910
Ingredients / Re: Palisade Hops
« on: July 26, 2012, 11:55:58 AM »
i read that they were like a high AA tettnager hop, so i used mine for bittering in an coffee porter (high abv) and i think it turned out real well.  i thought it had a nice noble hop characteristic to it.

A great description - I thought it was very noble-esque with some citrusy character as well.

Our LHBS says on the website:

"Palisade This is a New variety with aroma of Fuggle and Willamette and can be used for both bittering and flavoring. Alpha acid 7.5 to 9.9% will leave your brew with a soft and clean finish. Ideal for IPA's and other strong hop styles."

911
General Homebrew Discussion / Re: We need to talk...
« on: July 26, 2012, 11:49:40 AM »
I think you have to establish that relationship before you can offer advice. If he begins to respect your knowledge as a brewer, he may be open to your suggestions. Bad news is, if the lines are really that bad, it will probably only clear up by replacing them and starting with a good technique.

You may try to get him to replace just your line. If its really that bad, you'll be able to see nastiness in the old lines and then it will be easier to talk him into a new cleaning program.

Be gentle - getting this info across will benefit you as a brewer AND as a patron (along with the other brewers and patrons). However, I agree with gmac, if he won't budge on the cleaning, you can't sell your beer that way. Your job is to deliver your product to the patron in its best form. A production brewery wouldn't use a distributor that couldn't guarantee them cold storage.

912
General Homebrew Discussion / Looking Forward to Fall
« on: July 26, 2012, 11:41:54 AM »
The AC went out at the house, so I found myself looking forward to cooler weather.

Harvest, Football, and big, badass beers!

I have an Imperial Stout conditioning and will start an Octoberfest (w/ roasted corn, ancho, and smoked malt) in 2 weeks.

Anybody else have big beers aging for the cold months?

913
Beer Recipes / Re: Pliny water
« on: July 26, 2012, 11:36:55 AM »
I'm pretty sure Greg Noonan wrote that he used 700 ppm sulfates for his IPA. I'll check the book when I get home.

I think 400 ppm isn't too much. I REALLY enjoy the minerally, tight bitterness in my IPA at this level. I thought about experimenting with even higher levels.

914
Beer Recipes / Re: Recipe help please
« on: July 26, 2012, 11:33:31 AM »
I guess the takeaway from this is if some people don't taste it the way others do, then better to not use it if you're looking to compete with it or sell it.

The beauty of being a homebrewer. You don't have to do either and just keep it all to yourself.

BTW I get the savory/onion flavor with Nelson Sauvin hops. Thing is, in small quantities its nice! I just ease up on them during dryhopping.

915
Yeast and Fermentation / Re: Sour Worting
« on: July 26, 2012, 11:13:15 AM »
The newest Basic Brewing Radio is an interview with a guy who does a sour-mash BW.

He mentions that his sour mash smells terrible but does not taste terrible. He mentions in 48 hours the bad smell dies down (a bit) and does not at all carry through to the finished beer.

A few other BBR shows have covered sour worts with similar results, one of which being a commercial brewery (Upright) who sours a bit of their mash in a cooler overnight. He says the brewery smells very "ripe" in the morning, but it also doesnt carry that flavor through.

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