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Topics - wamille

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16
Going Pro / Where do breweries buy their ingredients?
« on: February 15, 2012, 03:06:42 AM »
The small brewery owner that I know here in South Korea is looking for another and/or different malt supplier.  He's looking to start making newer styles of beer that require more than just the base 2-row, cara-munich, wheat, and black malt.  Where do breweries get their malts?  He has a limited ability to get diverse malts from his local supplier... who by the way is leary about some of the more esoteric grains... haha... like flaked oatmeal, rye, and acidulated malt.  Anyway, if anyone has any pointers on where I might find him a good malt wholesaler, I'd appreciate it.  Cheers, Bill

17
Going Pro / Good Assistant Brewer for Possible Overseas Opening
« on: February 05, 2012, 10:03:23 PM »
I wonder how many experienced assistant brewers in the American Craft Beer world would be interested in taking a job in South Korea?  I am only trying to gauge what kind of interest is out there.  I know a brewpub locally that is trying to make real American Craft Beer styles here in South Korea, but I don't think the knowledge base here is adequate.  The Korean brewers here are afraid of hops and creative, innovative ways of making beer.  There are no American brewers here that I know of... and if there were, they'd most likely be coerced into making the same three Euro styles - pilsner, weizen, dunkel.  The brewpub here wants to break the mold and introduce this place to real beer... hopped-IPA's, big stouts, red ales, etc.

People I know out here don't think a good assistant brewer would dare come.  I think someone would be interested in helping develop a new beer culture in a foreign country.  Either way, I speak in no formal way for the brewpub.  I'm just trying to figure out if there's any interest.  If so, I can at least pass the info along to the guys at the brewpub to see if they might have some capital to fund such an endeavor.

Cheers,
Bill

18
Kegging and Bottling / Keg carbonation and temperature
« on: February 02, 2012, 02:46:50 PM »
I've been naturally priming my kegs with a boiled water (about a pint) and 1/3 cup of corn sugar mixture.  I generally hit about 12 psi via this method.  I leave the kegs inside at ambient temperatures (72F'ish) for about a week which seems to work well.  However, after reaching it's 12 psi, I've been taking the kegs to my outdoor porch (around 32F) to crash cool.  However, when I hook up my psi device, it shows the psi level to be around 5.  I'm not expert on carbonation, but do you lose psi at colder temps?

19
Yeast and Fermentation / Fermentation Temp Too High?
« on: January 24, 2012, 03:18:42 PM »
I brewed an IPA with an OG of 1.071 with an estimated FG of 1.014'ish.  After a week, the gravity was 1.036.  I'm sure it should've been lower because I pitched plenty of yeast and aerated the wort prior to pitching the yeast.  However, I had the beer on my enclosed porch and it was fermenting around 57F.  I figured I'd bring the beer into the house and warm it up to see if I could finish out the fermentation.  It started bubbling much more quickly of course because the ambient temperature is about 72F or so.  I've had the beer in the house for about 36 hours.  Yesterday the temperature strip read 75... I wasn't too worried.  But, I just looked at the temperature strip on the side of the fermenter this morning though... 79F.  As most of the fermentation was completed, should I be concerned about fusel alcohol or ester problems?  I've since placed the fermenter back on my enclosed porch in case it was fermenting too hot.  Thanks for any insights/advice.

20
Equipment and Software / New Williams 2.5 Gallon mini kegs
« on: January 17, 2012, 11:36:08 PM »
Has anyone heard anything good or bad about these new mini kegs?  I just bought two, but heard they're made in China and might not be usable... something about too much of a lead presence?  Just trying to figure it out. 

21
All Grain Brewing / Biscuit Flavor/Aroma Like Ballast Point Sculpin IPA
« on: December 26, 2011, 04:06:20 PM »
I love Ballast Point's Sculpin IPA.  How do they get the bready taste/aroma that permeates that beer?  I'd really like to be able to clone that beer and share it with folks where I live in South Korea.

22
Yeast and Fermentation / Wyeast 1728 Scottish Ale Yeast
« on: December 06, 2011, 07:44:38 PM »
I am fermenting a holiday-type beer with Wyeast 1728 Scottish Ale yeast.  I pitched the yeast on December 4th, so I was waiting until this Sunday to check the gravity.  However, I was expecting to get a huge, thick krausen given I pitched 3 packets since I didn't make a starter.  All were dated 31 October, so there shouldn't be an issue with it viability... I would think.  Has anyone else noticed this yeast doesn't make a bigger layer of krausen?

23
Just wondering if some of you in the US have any ideas about how the Korea/US Free Trade Agreement might affect the sale of American Craft Beer both in the US and South Korea?  I live in South Korea and hope to see more American Craft Beer flow into the country.  We now have a distributor here (Brewmasters International) that brings in Anderson Valley, Lost Coast, and Rogue beers (five varieties each).  Mr. Sung Lee is the owner of the company and he's been importing these beers since around July.  The costs of the beers are high, but worth it of course.  But the tariff here is 279% on beer and I was wondering if the incremental yearly lowering of the tariff might mean more American Craft Beers start to move out this way.  I would think a lot of craft breweries want to increase market share... and Korea is basically a virgin craft beer market just now starting to take shape.  Maybe the lowering of the tax will help bring about cracking this beer market wide open... I hope at least.

24
Beer Recipes / Caramel Machiato
« on: November 23, 2011, 04:26:39 AM »
My spouse wants me to try and make a beer that tastes like a Starbucks Caramel Machiato.  Pleasing her tends to make my existence a good bit more tolerable.  That said, any suggestions on how I might make such a beer?  I came up with this, but I don't know what a caramel machiato tastes like:

10 lbs 2-row
5 lbs Munich
2 lbs Crystal 80L
1 lb Honey Malt
1 lb Pale Chocolate
2 lbs Lactose
.5 oz Magnum 60 minutes
Mash Temp 156
3 smack packs Wyeast Scottish Ale Yeast

Any ideas/suggestions are quite welcome.

25
Yeast and Fermentation / Should I Rack to Secondary
« on: November 22, 2011, 03:10:19 PM »
A pale ale is fermenting as I write.  After 24 hours I had a nice krausen... about an inch of foam on the top with intermittent bubbles coming out of the air lock.  However, last night the fermentation went nuts... the lid came off (seal was lost with the lid sitting on top of fermenter still) and the air lock is filled with yeast and goop.  I didn't have time to put another clean lid or air lock on my fermenter, so I popped the lid back on.  However, with all the goo that is in the air lock and lid... and sides of the bucket... do I have to worry about that stuff developing a bacterial infection that could contaminate my beer?

26
Yeast and Fermentation / Fermentation Question
« on: October 18, 2011, 05:20:36 PM »
I found my 1.099 OG dark IPA fermenting like mad upon returning home last night... about 24 hours after I pitched my WLP090 San Diego Super yeast.  However, the temperature of my fermenter was showing 75F on my outdoor balcony which was around 67F.  I got the temperature down into the mid 60's a few hours later.  My question... will the early hours of 75F fermentation produce noticeable off flavors? 

27
Equipment and Software / Barley Crusher
« on: October 16, 2011, 09:35:42 PM »
My Barley Crusher is having problems crushing.  The non-powered roller will not turn.  It's only started happening recently.  Anyone else had this problem?  More importantly, has anyone had the problem and found a fix?

28
Ingredients / Fresh/Wet Hop Shelf Life
« on: September 01, 2011, 09:21:57 PM »
I ordered some fresh/wet hops from a company about two months ago.  The harvest is happening within the next seven days and they will send the hops soon after.  However, I got this e-mail from the company:

"The Centennial and Simcoe fresh hops are arriving tomorrow. My concern is that with the holiday weekend and the amount of time it takes to ship orders to you that we can not guarantee that these hops will survive the trip. Please notify me asap if you would like to switch your order to overnight, make a substitute or cancel your order. The Citra is expected to arrive on Wednesday, Sept 7th and will have been harvested on Sunday, Sept 4th. They recommend using the hops within 5 days after harvest. I am uncertain you will even receive your hops within this time frame. Please email or call us regarding your order. Otherwise, I will ship tomorrow in hopes that they will make it."

I don't understand how the hops could go bad if they are vacuum sealed.  I have no experience with fresh/wet hops.  What should I do?  I live in South Korea and it could take five to seven days to get here.  Any advice is appreciated.

29
Ingredients / Pumpkin/spices is the fermenter
« on: August 26, 2011, 05:32:23 PM »
I'm thinking about a third attempt at a seasonal beer with pumpkin as an ingredient.  I've used pumpkin in the mash... I've used it in the boil.  So I figure this time I'll throw it in the primary fermenter or secondary since I haven't tried it there yet.  To those experience with pumpkin (and pumpkin pie spices), what's the best way to use pumpkin in the fermenter?  I was thinking about making a pumpkin bread-like loaf and let it harden.... and slicing or breaking the bread up into pieces and throwing it into the fermenter to impart some pumpkin pie flavor.  I'd appreciate any comments that might help me in my quest to make a pumpkin porter-type beer.

30
Yeast and Fermentation / Yeast Storage Question
« on: August 10, 2011, 05:05:06 PM »
I have a yeast starter on the stir plate.  It's been there about 36 hours now.  I plan on brewing Saturday.  Should I take the starter off the yeast plate and put it in the fridge for storage until Saturday?  Or keep it on the stir plate?  Or take it off the stir plate and leave it in my air conditioned room (around 72F)?  I knew I wouldn't have time to do the yeast starter later in the week.  Suggestions?

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