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Old 04-16-2011, 04:18 PM   #1
RighteousFire
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Jan 2009
Jacksonville, NC
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I'm brewing a Kolsch!

Comments, questions, concerns, criticism welcome and preferred!




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Old 04-16-2011, 07:07 PM   #2
VAShooter
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Feb 2011
Chesterfield, Virginia
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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.


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Old 04-17-2011, 06:22 PM   #3
The_Professor
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Nice video.
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Old 04-18-2011, 11:57 PM   #4
MidnightShift
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Oct 2010
utah
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Nice video. It is always good to see how someone else does things.

 
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Old 04-19-2011, 03:20 AM   #5
FatherJack
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Sep 2010
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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!!
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Old 04-19-2011, 03:55 AM   #6
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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
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Old 04-19-2011, 04:09 AM   #7
Opivy
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Jan 2011
Upper Baboons Asshole
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cool vid! Love the drills

did you aerate the wort at all?

 
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Old 04-20-2011, 12:04 AM   #8
RighteousFire
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Thanks for the responses!


Quote:
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
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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Old 04-20-2011, 03:28 AM   #9
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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 View Post
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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Carbonic bite? Is that like the bubonic plague?
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Needless to say after more than a few drams my mental efficiency matched my mashing efficiency.

 
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Old 04-20-2011, 03:58 AM   #10
EzMak24
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Jan 2009
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great video....thanx for sharing


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