Show Posts

This section allows you to view all posts made by this member. Note that you can only see posts made in areas you currently have access to.


Messages - majorvices

Pages: [1] 2 3 ... 509
1
Equipment and Software / Re: 1/6 Bbl kegs for homebrewing
« on: July 05, 2015, 10:58:36 AM »
There is absolutely no reason to remove the spear except for periodic inspection. It's a simple recirculation cleaning procedure. However, I seriously think it would be a hell of a lot easier just cleaning cornies than building a keg cleaner. If you are required to remove the spear every time you will quickly regret this idea.

2
I prefer to pull a sample. Much easier to read the reading accurately.

3
Equipment and Software / Re: 1/6 Bbl kegs for homebrewing
« on: July 04, 2015, 11:47:36 AM »
We build our first keg cleaner, they are fairly simple to make. You can also get adapters that can fit both sanke and ball lock/pin lock QDCs.

4
General Homebrew Discussion / Re: Fermentation Check.
« on: July 04, 2015, 09:00:21 AM »
Just pull a sample, keep it sanitary and it will be fine. You can open the lid, just try to keep it covered and take your sample as quick as possible.

5
Equipment and Software / Re: 1/6 Bbl kegs for homebrewing
« on: July 04, 2015, 08:07:50 AM »
I use 1/6 bbl kegs all the time. If you have recircing cleaner system they are easy to clean. But I can't imagine that being practical for a homebrewer. I also never really had problems getting corny kegs lid to seal. And taking the spears out of a sanke keg is a real PITA.

6
Beer Recipes / Re: Help
« on: July 04, 2015, 07:41:03 AM »
It's interesting to hear about breweries that won't share recipes.  At Oakshire, the recipe for each beer is hanging on the fermenter.  We encourage homebrewers on the tour to take pics of the recipes so they can brew them themselves.

I don't have a problem sharing recipes, by the way, did you ever get the recipe? Never heard back from you. ;)

Yep, sorry I didn't let ya know.  I figured I'd bothered you enough already!

Of course I always feel honored being bothered by you!

7
Beer Recipes / Re: Help
« on: July 03, 2015, 08:27:23 AM »
It's interesting to hear about breweries that won't share recipes.  At Oakshire, the recipe for each beer is hanging on the fermenter.  We encourage homebrewers on the tour to take pics of the recipes so they can brew them themselves.

I don't have a problem sharing recipes, by the way, did you ever get the recipe? Never heard back from you. ;)

8
Ingredients / Re: Best Malt Brands
« on: July 01, 2015, 05:36:06 AM »
I buy Best Malz for Pils, Wheat, Vienna and Munich I and II. Thomas Fawcett for English varieties, specifically Maris Otter, Golden Promise, Rye Malt and crystal caramel malts and roasted varieties like Chocolate Malt and Roasted Barley. For American styles I like Briess Pale Ale malt, they also make nice crytsal/caramel malts.

9
The Pub / Re: 10 Reasons Why the GABF Sucks
« on: June 30, 2015, 06:23:52 PM »
you guys keep making us click the link again to know what your numbers refer to. :)

That is exactly the case! Ha!

10
Beer Recipes / Re: Kolsh Guidance
« on: June 29, 2015, 05:24:18 AM »

Believe it or not, aside from the tasting room, I don't have a commercially available kolsch.

Cologne is only about 75 km from the Belgian border, but in Belgium there is not one bottle of Kolsch to be found.

I'm not really surprised. Seems like most kolsches are served in pubs on draft.

11
Beer Recipes / Re: Kolsh Guidance
« on: June 28, 2015, 05:25:36 PM »
I would be careful using the kolsch malt. It is very dark. In think you are better off using 100% pils malt. I'm not sure how the brewers in Cologne use the Kolsch malt but they must be blending it.

You can add wheat it you want, up to 10%, but it is not really very traditional. There may be a couple breweries that use it.

For me, I target about 22-25 IBUs. If you want to go traditional Hersbrucker is probably your best choice. I actually use Crystal in mine and love how it turns out. Mandarina would make a really interesting finishing hop for a kolsch. I have been planning on experimenting with that.

As far as water I think you want at least 50ppms of Ca - I use calcium chloride. I used to build my water from scratch but have medium hard water at the brewery and no RO system and have been brewing Kolsch this summer for our tasting room and just adjusting with lactic and calcium chloride and it turns out great.

The real key is going to be your yeast. Both the strains from WY and WL are very nice. I have been using the WY strain lately. Both need to be started cold - mid to high 50s and then finished off in the mid 60s. A 2 week lagering period is all you really need but you will probably have to fine or filter the beer to get it to clear. I have left it at 32 degrees for 6 weeks and kolsch yeast is particularly stubborn. I have see wheat beer strains that clear faster. In Kohln it is traditional for them to be filtered after a short "lagering" period.
Subscribing to the thread after reading this post so I can find it again - I have a gut feeling there was some hard earned knowledge dropped free of charge right here.  Thanks Keith. 

Sent from my SCH-I545 using Tapatalk

He is running all the way to the bank on this one!   ;D

Believe it or not, aside from the tasting room, I don't have a commercially available kolsch. Might add it at some point in time but for right now we are looking to other styles. It is a big hit at the tastng room though.

12
Beer Recipes / Re: Kolsh Guidance
« on: June 27, 2015, 08:30:50 PM »
I like a small addition of german vienna malt in my kolsch along with a small amount of wheat (even thought it is not traditional) along with pilsner malt as the base.  WY 2565 rocks for this style and adds an almost slight wine-like (chardonnay) note to the aroma when fermented 58-60F.  This recipe has done well in comps for me.

+1 - I like a touch on vienna as well. Wonder if this is where the "kolsch malt' comes in...?

13
Beer Recipes / Re: Kolsh Guidance
« on: June 27, 2015, 08:23:46 PM »
In my humble opinion, Keith is the local authority on all of things kolsch.   It's easy to tell that he has put a serious amount effort into mastering what is to most brewers an obscure beer style.
Means a lot coming from you, and Hoosier. And I have spent a lot of hours trying to get this right. Wife think I've gotten close enough... sure there's a joke somewhere....

14
The Pub / Re: Homebrewing and Children
« on: June 27, 2015, 07:50:44 PM »
Congrats on your upcoming little one! I have an 11, 9, 7, and 4 year old

Sent from my XT1254 using Tapatalk

Here's hoping you slow down soon, bro! :)

15
Beer Recipes / Re: Kolsh Guidance
« on: June 27, 2015, 05:46:52 AM »
I would be careful using the kolsch malt. It is very dark. In think you are better off using 100% pils malt. I'm not sure how the brewers in Cologne use the Kolsch malt but they must be blending it.

You can add wheat it you want, up to 10%, but it is not really very traditional. There may be a couple breweries that use it.

For me, I target about 22-25 IBUs. If you want to go traditional Hersbrucker is probably your best choice. I actually use Crystal in mine and love how it turns out. Mandarina would make a really interesting finishing hop for a kolsch. I have been planning on experimenting with that.

As far as water I think you want at least 50ppms of Ca - I use calcium chloride. I used to build my water from scratch but have medium hard water at the brewery and no RO system and have been brewing Kolsch this summer for our tasting room and just adjusting with lactic and calcium chloride and it turns out great.

The real key is going to be your yeast. Both the strains from WY and WL are very nice. I have been using the WY strain lately. Both need to be started cold - mid to high 50s and then finished off in the mid 60s. A 2 week lagering period is all you really need but you will probably have to fine or filter the beer to get it to clear. I have left it at 32 degrees for 6 weeks and kolsch yeast is particularly stubborn. I have see wheat beer strains that clear faster. In Kohln it is traditional for them to be filtered after a short "lagering" period.

Pages: [1] 2 3 ... 509