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Messages - kylekohlmorgen

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If it were my beer, I'd dryhop the hell out of it before bottling. 4-5 oz of high-oil hops for a few days should do the trick.

Whenever I add water at the end of the brew, it ends up being pretty lifeless.

Zymurgy / Re: We need your brew dog photos!
« on: July 10, 2012, 04:02:12 PM »
Bluesman - your dog and mine (Cooper) could be brothers...

And here's Cooper and Murphy

Murphy helping me with the recipe the night before:

Pimp My System / Re: Pilot Brewery
« on: July 10, 2012, 03:43:24 PM »
for a solera project I would think you would want some o2 permeability as some of those bugs need o2 to thrive.

I would be worried about build up of acetobacter since its never really emptied/cleaned. Maybe you just pull from it until the acetic character gets too high and then start over?

Kegging and Bottling / Re: Setting up kegerator suggestions
« on: July 10, 2012, 03:39:35 PM »
Your best bet is advice from your LHBS. They can talk you through things while giving you visual examples. With that in mind, here's my $0.02:

1. Liquid line length is important to get proper flow from the keg to the glass without adjusting CO2 pressure before every pour. I think you're looking at about 6' of line to get the correct pressure drop, but confirm.

2. Perlicks are awesome. If you don't use the taps every day, the generic ones get stuck on you (both closed AND open, at times). Good call.

3. I don't think shank size is important (adding to joke material). With the right line length, I've gotten as great of flow from a picnic tap as a stainless tap.

4. If you've got room for 5 corneys (and the cash), add the lines/taps for 5. You can always seal off your extra one until you're ready to use it. I started with 3 cornies of capacity and just one tap, so we were opening the kegerator all the time to draw off the picnic taps.

Good luck! Post pics of the finished product in the "Pimp My System" section!

Kegging and Bottling / Re: dry hopping post carbonation?
« on: July 10, 2012, 03:29:23 PM »

No problem in hopping past-carbonation. I sometimes leave keg hops in until the keg kicks. Not ideal, but still not a big deal.

No need to sanitize the bag if its fairly clean.

I would do two things:

1. Adjust carbonation gently. Slowly off-gas to add the hops, keep at serving pressure after adding the hops. Lower-gravity beers tend to get that carbonic bite if you rush in force-carbonating, especially more than once.

2. Suspend (per jeffy) and shake to get the most out of 'em. If the beer is cold, extraction will be slower. I use a bag, some fishing line, and a (new) plastic bobber to suspend keg hops.

Thinking about something like this on my next brew. A pale ale malt bill and two different yeasts. I brew 10 gals and two separate fermenters. Considering a San Fran lager for one and a English ale or London ale for the other. All three are past expiration so a starter is required prior to use. Fermentation temps will be the same unless I figure how to keep one bucket in an air conditioned part of the house and the other in the regulated chamber. Looking forward to it whatever the result. I just hope to make a tasty brew.

I have done this with a few brews, and EVERY time the regulated beer is superior. Even in an english mild, where I didn't think there would be enough fermentation activity to generate heat, the unregulated beer finished at a higher FG and added a touch of phenolic character.

Good info, thanks.  Need to buy that book!

I had to read this part of the book a few times to really get it (and I'm a chemical engineer!). They explain it VERY well - you just can't let your thoughts wander off to how you're going to apply it.

What an AMAZING book, though. Its a must read if you really want to manage fermentation properly.

Yeast and Fermentation / Re: Older Roeselare packet
« on: July 10, 2012, 03:17:26 PM »
Well, I pitched this into a 1L starter a couple days ago and I'm not seeing much that I would call signs of life. I'm not shaking it so I'm not seeing if its foaming but there is certainly no krausen. Not sure what to do.

Brett wont give much krausen. I would give it two weeks before making any judgement. You could test the pH to see if you're getting any acidity.

Beer Recipes / Re: American Saison
« on: July 10, 2012, 02:38:06 PM »
I'll never argue a hoppy saison - I love them! If you're really interested in seeing the fine differences in the two yeasts, a little less flavor/aroma hops will allow the subtleties to shine through.

Please report back on your findings. I've been wanting to use WLP670 for awhile (have to request it from my LHBS).

As for the sugar - add it in during the boil so its split evenly between the two batches.

Yeast and Fermentation / Re: Help my Kolsch finish fermenting
« on: July 09, 2012, 06:24:45 PM »
I had problems with Wyeast's Kolsch yeast (2565) the first time I used it. Underattenuated with a bit of acetylaldehyde.

I make a starter for this yeast and pitch closer to lager temps. I'll start around 62F, but I do a diacetyl rest up to 65F to make sure it finishes completely and cleans up all the fermentation intermediates.

To be safe, I'll do this for any beer that doesn't have much to hide behind (kolsch, cream ale, lagers, even low-alpha pales).

Pimp My System / Re: HEX my heat exchanger
« on: July 06, 2012, 02:40:47 PM »
Great build, well done!

What was the SS tube originally from? Did you build it specifically for the HEX?

Do you think you'll add a pump to recirc the water?

Will this gadget be used for other heat exchanges aside from the mash? (cooling at knockout, sparge heating, etc.)

Did you have any trouble overshooting the water temp / relief valve pops? I think I saw that the tube is also vented at the top.

Pimp My System / Re: Pilot Brewery
« on: July 06, 2012, 02:15:17 PM »
Can you tell me more about those 15 gal plastics?  Who makes them, where did you get them etc.
Found this in a google search... free shipping...

I wonder what the O2 permeability is on these? Better/worse than better bottles? I'm thinking about using one for a wild solera...

Michael Elder (a professor at Doemens Academy) wrote a GREAT article for Zymurgy on maximizing banana flavor in your wheat beer.

It was in the May/June 2010 issue. Take a look!

All Things Food / Re: BBQ Style
« on: July 06, 2012, 01:52:09 PM »
Phil - an awesome way to celebrate the 4th!

Was the camembert completely wrapped in foil or did you poke holes to let a little smoke in? I've never smoked  it before, but I've always thought smoked brie would be a good schmear on a pulled pork slider.

Yeast and Fermentation / Re: Wyeast London Ale III
« on: July 06, 2012, 01:46:17 PM »
Build yourself  Burton Union.

How does he come up with this stuff?

Probably a trivial addition to the brewery, but a cool idea, nonetheless, especially if you just use it for top-cropping.

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