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Messages - wamille

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46
Ingredients / Re: trying to get a handle on water chemistry.
« on: February 10, 2012, 06:29:17 PM »
maybe a bit off topic, but how big of an impact does the water have on hop aroma/flavor?  i've witnessed a metric ton of pale ale produced that had 11 lbs of centennial hops added... 60/30/10/0 minutes in the boil with most broken up at 10 and below... that had very little hop aroma/flavor.   could the water chemistry of the water used have this big an impact?  by the way, i don't know the water chemistry of the water used, however, it's drawn from a moutain spring. 

47
Going Pro / Re: Good Assistant Brewer for Possible Overseas Opening
« on: February 07, 2012, 07:18:54 AM »
I've been talking to the manager of the brewpub and he's going to talk to the brewery owner to see where we can go on the matter.  I've been trying to help get American style Craft Beer brewed here, but for some reason my homebrewed recipes don't translate well on the big equipment... that and I have no commercial brewing experience.  They do have Korean brewers that have been trained by local brewmasters (who have been taught in Germany), but they seem to lack any sense of creativity or want to deviate from the pedestrian pilsner, dunkel, and weizen.  Anyway, if they do decide to go the consultant route, I'd need to get some kind of resume or work experience from you guys.  And you'd have to know that the living conditions wouldn't be 5-star... and you might eat some things that are still breathing or smell funny... haha.  Actually, I work on the military base and would be able to sign you onto the base for regular American food.  Either way, it would be an experience.  Again, this is no done deal, but is a work in progress.  Any information you interested guys could provide would at least get us set up to prepare for the possibility of having someone come over as a consultant to help get our $#it straight... haha.  Cheers, Bill

48
Going Pro / Re: Good Assistant Brewer for Possible Overseas Opening
« on: February 06, 2012, 11:00:18 PM »
Another idea they had was to have an experienced brewer come over for a week or two from time to time and help the Korean brewers get up to speed on American Craft Beer and help brew newer styles of beer.  Again, these are just ideas they're kicking around.  The brewery is out in the middle of nowhere by the way... haha.  So, unless you can speak Korean and/or use the subway, this place would be fairly austere.  Seoul is about an hour away.  Seoul is where you'll find the modern amenities.  Anyway, any interested brewers are welcome to continue a dialogue about this.  And Gribble, if you're serious, send me a private message so we can at least talk about the possibilities. Cheers, Bill 

49
Going Pro / Re: Good Assistant Brewer for Possible Overseas Opening
« on: February 06, 2012, 02:52:48 PM »
Sure.  I understand that.  And by all means, the timing of this (if it even would happen) might take a while.  It's mostly about them getting the funding.  They've already bought more fermenters and are expanding their brewery, but would have to get buy-in from investors or seek new sources of capital.  I know they're interested in making the best beer possible... but within their ability to do so within their resources.

50
Going Pro / Re: Good Assistant Brewer for Possible Overseas Opening
« on: February 06, 2012, 03:25:58 AM »
I'm thinking young is fine... as long as the guy is experienced and knows his way around the equipment and has an ability to deal with the cultural oddities of living in a foriegn land.  I don't know when/if they would be able to get the capital to fund such an endeavor, but Korea needs someone to influence the way beer is made here.  If you can, message me the guy's info and I can at least send that to my brewpub friends for them to ponder.  The brewers they have now are good at doing pilsners, dunkels, and wheat beers... and the IPA isn't bad... but to get that American creativity and brewing innovation here would be outstanding.  I believe there is a future for good beer in Korea.  This could be a place where an experienced brewer could make a name for himself... and maybe enjoy the culture here at the same time. 

51
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

52
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?

53
Yeast and Fermentation / Re: Fermentation Temp Too High?
« on: January 25, 2012, 05:57:57 AM »
Well, I just got home and checked the gravity... after two days of fermenting in the mid 70's, the gravity is now 1.016.  I'm guessing it's just about done.  It smells great too.  I'm going to dry hop tomorrow with some Columbus and/or Simcoe... maybe 4 ounces... 2 ounces each.  Thanks for all the advice.  And that Citation reminds me of my brothers X-11... except that one appears to be a normal Citation because it doesn't have the hood scoop.

54
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.

55
Equipment and Software / Re: New Williams 2.5 Gallon mini kegs
« on: January 18, 2012, 03:03:23 PM »
A homebrewer friend of mine here in South Korea mentioned he heard something about these kegs possibly having an issue with lead in the welding joints or something like that after I told him I ordered a couple of them.  I don't know where he got his info and I'll have to ask him.  He's a smart guy and a Williams Brewing patron.  I'm a huge Williams Brewing fan and have had great service from them.  I got the kegs yesterday in the mail... they look fine to me, but I wouldn't know a bad weld from a hole in the ground or if there was a lead problem.  I definetely don't want to malign any Williams products, but I also want to know if there might be a problem with the kegs prior to putting my beer in them.  I also think this forum is a great knowledge resource and figured some of you guys might've heard something. 

56
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. 

57
General Homebrew Discussion / Re: 2011--> 2012
« on: December 29, 2011, 05:03:21 PM »
I don't recall how many batches I brewed this year (12 - 15 maybe?), however, the highlights are:

1.  Brewed my first lagers (two in one day)... a hoppy, dark beer (basically from a CDA recipe of mine... or in this case a CDL) with Wyeast Bohemian Lager yeast... and a hoppy, light-colored beer (basically a India White Ale (IWA) from an IWA recipe of mine... or in this case an IWL) with Wyeast Urquell Lager yeast.  Both turned out beautifully to my surprise given they were my first attempts at lagering.
2.  Made a Sweetwater IPA clone that turned out beautifully.
3.  Kept tweaking my Sierra Nevada Celebration Ale clone.
4.  Upgraded my brewing equipment... bought a Blichmann 20-gallon Brewpot.
5.  Started brewing on a commercial level with a local brewery... in fact, they've incorporated two of my recipes into flagship beers.  One being the first IPA ever locally produced in Korea - Craftworks Moon Bear IPA
6.  Brewed two beers that had less than six ounces of hops... I'm a hop head.  It was tough!  But folks enjoyed the Winter Warmer (with cherries, cinnamon, and vanilla).  The Caramel Machiato beer is waiting to be kegged and carbed.
7.  Made a makeshift kegerator.

Stuff for 2012:
1.  Get a Therminator
2.  Work more with the local brewery and learn more about the commercial equipment they use.
3.  Fine tune my IPA's, CDA's, IWA's, and IWL's
4.  Continue to help promote homebrewing in Korea by doing more tastings at local pubs, brewery tours, and assisting Korea's new American Craft Beer distributor, Mr. Sung Lee of Brewmasters International.  Hopefully he can convince more American Craft Beer makers to sell their beers to him.  Currently, he has Anderson Valley, Lost Coast, and Rogue.  Great breweries, but one can never have enough choice, right?
5.  Maybe brew a hefewiezen... never done that before.

Cheers everyone and have a great 2012!!!



58
All Grain Brewing / Re: Biscuit Flavor/Aroma Like Ballast Point Sculpin IPA
« on: December 28, 2011, 03:57:17 PM »
I must be drinking a different Sculpin IPA... haha.  It has a wonderful bready/biscuity aroma both times I've tried it - once on tap from a growler I bought at a "gourmet" Piggly Wiggly in Myrtle Beach, South Carolina... and once from a 22-ounce brown bomber in Michigan.  It didn't taste oxidized at all.  It was quite tasty.  But what got me was that aroma and flavor... all I can characterize it as being is bready/biscuity smelling and tasting.  The hops were present, but not overtly in your face like most IPA's I like... Sweetwater IPA, Avery IPA, Green Flash Imperial IPA.  So, whatever that flavor/aroma comes from, I want to replicate it.  I have tried the recipe beer_crafter mentioned.  My version wasn't close.  However, if this is "THE" official clone, I'll try it again and see if I get it... closer this time.  By the way... I notice the recipe calls for Hallertau... but where it lists Hallertau it also lists Northern Brewer.  Does this mean both are being used for 60 minutes at .25 ounces each? 

59
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.

60
Yeast and Fermentation / Re: Wyeast 1728 Scottish Ale Yeast
« on: December 08, 2011, 03:40:42 PM »
Did a gravity check... pitched yeast Sunday and OG was 1.082 (I said 1.084 earlier... not a big difference) .  It's now down to 1.030.  I was pleasantly surprised.  Guess it goes to show that you don't need a big, thick head of krausen for proper fermentation to occur.   

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