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Messages - majorvices

Pages: [1] 2 3 ... 509
1
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. ;)

2
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.

3
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!

4
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.

5
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.

6
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...?

7
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....

8
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! :)

9
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.

10
If I was 31 and coming into a hundred grand to invest, I would invest it in the stock market.

Hookers and blow for me!

11
Going Pro / Re: Start up funds?
« on: June 26, 2015, 05:42:38 AM »
I have been banking with a small local bank to run my business. Started with an 80,000 loan and now I just took out a $500,000 loan. If you find a small bank that is local-business friendly they may be willing to work with you, assuming your credit is good and you have some money to put down.

12
All Grain Brewing / Re: Mocktoberfest?
« on: June 26, 2015, 04:38:23 AM »
You can make a great Oktoberfest style ale with a  clean fermenting ale yeast. But probably not at that temp. WY1007 is the most "lager-like" ale strain I know of. But you need to keep the temp in the 50s or very low 60s. Why can you not use a "swamp cooler" or other device to control you temp better? If you could get the beer down to 56-58 or so even just for 48 hours during high krausen you would make a much tastier beer. It's really not that difficult to maintain a cold temp for a short period. After about 48 hours you can let the temp get warmer with very little ill effects.

13
Ingredients / Re: How would you add lime juice?
« on: June 26, 2015, 04:34:51 AM »
You don't need the camden tablets. While it is true yeast live on the skin it is also true that you can mostly just wash them off. You could go so far as to dump the whole fruit into a sanitizer solution like star san if you are really paranoid.

The question is do you really want to add the juice? In my experience you are better offf using the zest. Be sure not to get into the pith if you can avoid it. But the zest will give you better overall lime flavor.

14
Yeast and Fermentation / Re: how warm is to warm?
« on: June 26, 2015, 04:29:56 AM »
Yeast love that temp, so you didn't kill them. But they don't make the best beer at that temp. If you do pitch warm be sure to cool it down as soon as possible. For most regular ale strains an ambient temp of about 60 degrees is usually good. Remember that fermentation is exothermic so actual temp of beer could be as much as 6 degrees higher or even warmer.

15
Commercial Beer Reviews / Re: Pilsner Urquell in brown bottles!
« on: June 24, 2015, 03:22:40 AM »
Yup, enjoy the brown bottles for sure. But I have bought PU packed in the cardboard case over the years with good luck since it keeps the beer from being light struck better than even a. Simple brown bottle.

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