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04-16-2011, 04:18 PM
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#1
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The Beer Man Breweth!
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Join Date: Jan 2009
Location: Jacksonville, NC
Posts: 223
Liked 2 Times on 2 Posts
Likes Given: 1
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Video of me brewing a Kolsch...
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I'm brewing a Kolsch!
Comments, questions, concerns, criticism welcome and preferred!
__________________
Primary: Cascadian APA (BBR/BYO Experiment)
Lagering:
Kegged: American Nut Brown Ale, Dusseldorf Alt
Bottled: Blonde Ale
Next Up: Belgian Golden?, Coconut Porter, Saison, Some kind of fruit beer, more delicious Stout, more IPA, more Blonde Ale, more Stout, Cascadian APA
Cheers.
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04-16-2011, 07:07 PM
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#2
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Join Date: Feb 2011
Location: Chesterfield, Virginia
Posts: 203
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Nice work. I'm only 1 AG batch in so no critiques from me.
I dig the intuitive use of the drills. No doubt something i'll incorporate to my brew day very soon.
Thanks for sharing.
__________________
Primary 1: Beer
Primary 2: Beer
Secondary: Beer
Kegged / Bottled: Beer
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04-17-2011, 06:22 PM
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#3
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Join Date: Apr 2010
Location: Calif, USA
Posts: 143
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Nice video.
__________________
1-77) - Gone
78) Classic American Pilsner - carbing
79) Ancient Egyptian Beer - carbing
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04-18-2011, 11:57 PM
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#4
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Join Date: Oct 2010
Location: utah
Posts: 35
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Nice video. It is always good to see how someone else does things.
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04-19-2011, 03:20 AM
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#5
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Join Date: Sep 2010
Posts: 505
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Nice vid!
Thanks for the wheat tip! I'm about to brew up a wheat beer this weekend and I'll make sure I run it off slowly, especially since I dont have rice hulls.
Thanks again!!
__________________
Primary: Beer
Bottled: Beer
Future Brews: Beer
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04-19-2011, 03:55 AM
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#6
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Feedback Score: 1 reviews
Join Date: Jan 2011
Location: NE Columbia SC - Formerly, Montreal Canada
Posts: 2,309
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1) Recirculate (vorlauf) more before sending to the boil kettle. You'll eventually get clear runnings and less break.
2) Put the tip of the hose BELOW the level of the liquid when sending to the kettle. This avoids 2 things: a) Loss of heat b) Hot side aeration (depends who you ask on that).
3) A LOT of open air activity... Open funnel, open bucket, open fermenter... Try to reduce that to avoid any potential for bacteria.
M_C
__________________
Quote:
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Originally Posted by Misplaced_Canuck
Carbonic bite? Is that like the bubonic plague?
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Originally Posted by Misplaced_Canuck
Brew in the bedroom, scr*w in the kitchen. I like the idea!
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04-19-2011, 04:09 AM
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#7
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Join Date: Jan 2011
Location: Upper Baboons Asshole
Posts: 52
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cool vid! Love the drills
did you aerate the wort at all?
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04-20-2011, 12:04 AM
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#8
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The Beer Man Breweth!
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Join Date: Jan 2009
Location: Jacksonville, NC
Posts: 223
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Likes Given: 1
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Thanks for the responses!
Quote:
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Originally Posted by Misplaced_Canuck
1) Recirculate (vorlauf) more before sending to the boil kettle. You'll eventually get clear runnings and less break.
2) Put the tip of the hose BELOW the level of the liquid when sending to the kettle. This avoids 2 things: a) Loss of heat b) Hot side aeration (depends who you ask on that).
3) A LOT of open air activity... Open funnel, open bucket, open fermenter... Try to reduce that to avoid any potential for bacteria.
M_C
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Canuck, while I appreciate any and all input, I feel I must respond with:
1) I've made 4 years of wheat beers, and beers in general. Clarity has never been an issue, unless I plan on it. The Kölsch is currently in secondary and is just about crystal clear as of today (cold crashing is a wonderful thing!)
2) 100,000 BTUs doesn't care about a few degrees loss. Also, experience, and not just mine has shown that A) hot side aeration is only a problem if you are intentionally trying to create it. Most average methods are sufficient enough to avoid it. B) has never been an issue in my beers.
3) Those open air environments you speak of are filled or sprayed with Star San solution. Bugs also, have never been an issue unless intentional.
__________________
Primary: Cascadian APA (BBR/BYO Experiment)
Lagering:
Kegged: American Nut Brown Ale, Dusseldorf Alt
Bottled: Blonde Ale
Next Up: Belgian Golden?, Coconut Porter, Saison, Some kind of fruit beer, more delicious Stout, more IPA, more Blonde Ale, more Stout, Cascadian APA
Cheers.
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04-20-2011, 03:28 AM
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#9
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Feedback Score: 1 reviews
Join Date: Jan 2011
Location: NE Columbia SC - Formerly, Montreal Canada
Posts: 2,309
Liked 61 Times on 52 Posts
Likes Given: 10
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I'm not trying to give you a hard time, don't worry.
Now... Because you'd never had a problem doesn't mean you won't in the future! 
I stick to my guns on vorlauf'ing. Recirculate more until you get clear runnings. I use my pump for that. Here's a picture of my UNfiltered Kolsch at 7 days in the keg:
Not perfect but very decent. Especially as the 3rd beer after a 8 year hiatus!
Open air areas do NOT equal contact surfaces. Especially in a garage. Open air areas are much more likely to get contaminated than contact surfaces.
I put my cooled wort in a covered fermenter, than I heat up the erlenmeyer neck and I pour cautiously into the fermenters.
Sure, you've never had a bad batch in 4 years. I've never had a bad batch in 20 years. 
M_C
Quote:
Originally Posted by RighteousFire
Thanks for the responses!
Loss of heat in the kettle PRIOR to heat will result in Beta-amylase reducing the wort to MORE fermentable sugar. I start heating up the moment I have about 2-3 gallons in the kettle (for a 12-gallon batch). On a beer that's mashed lower, the results are minimalized. In a higher temp beer, the results are enhanced. Keep that in mind.
Canuck, while I appreciate any and all input, I feel I must respond with:
1) I've made 4 years of wheat beers, and beers in general. Clarity has never been an issue, unless I plan on it. The Kölsch is currently in secondary and is just about crystal clear as of today (cold crashing is a wonderful thing!)
2) 100,000 BTUs doesn't care about a few degrees loss. Also, experience, and not just mine has shown that A) hot side aeration is only a problem if you are intentionally trying to create it. Most average methods are sufficient enough to avoid it. B) has never been an issue in my beers.
3) Those open air environments you speak of are filled or sprayed with Star San solution. Bugs also, have never been an issue unless intentional.
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__________________
Quote:
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Originally Posted by Misplaced_Canuck
Carbonic bite? Is that like the bubonic plague?
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Quote:
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Originally Posted by Misplaced_Canuck
Brew in the bedroom, scr*w in the kitchen. I like the idea!
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04-20-2011, 03:58 AM
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#10
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Feedback Score: 0 reviews
Join Date: Jan 2009
Location: Lansing, Michigan
Posts: 174
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great video....thanx for sharing
__________________
On Deck: Sneaky Britches (American IPA)
Fermenter 1: Brown Porter
Fermenter 2: Empty
Keg 1: Bitter Groundhog
Keg 2: Mild Winter English Ale
Keg 3: Irish Red Ale
Bottled: American Brown Ale
Bottled: Bitter Groundhog
Bottled: Mild Winter English Ale
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