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kedogn

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  1. Like
    kedogn got a reaction from D Kristof in Brewing with Coconut   
    I can only speak of my experience and my studies.  Beyond that, I am not able to have an opinion.  So if you say it is thus, I have to believe you... so no reason to "argue"
  2. Like
    kedogn reacted to McSquirrely in Brewing with Coconut   
    So, I have two widely different methods to consider here:  a) using toasted coconut in a hop sack at mid-ferment point (give or take) OR b) use a coconut extract like I did when I made my variant of MRB's 'Nilla Porter. 
     
    I tasted a young bottle of my 'Nilla variant last night and it was what you'd expect of a porter drank too young - except that the vanilla flavor was almost impossible to detect.  I had used a bit more than the recipe had called for (2+ tablespoons) because I always add extra water to the LBK to make sure I fill 12 bottles full (740 ml).  But without knowing the recipe called for vanilla extract (McCormicks, a top brand) I'd been hard-pressed to know it was in there.  If coconut extract is the same, it must take a good amount for even just 2 gallons.
     
    Thanks for responding, k
  3. Thanks
    kedogn got a reaction from McSquirrely in Brewing with Coconut   
    I have yes.  I have done it with toasting my own coconut and tossing it straight in... that was a HUGE nightmare.  I have done with toasting and putting it in a sack and DH'n with it.  The problem I see is that what you really want is the oils that come with toasting and a couple of things happen here: 1) It takes a boatload to get a decent coconut flavor and 2) These oils reduce head retention and basically make the beer look flat and IMO, almost unappealing when it is poured.  I like a good, chocolaty, head on my porters when poured.  The way around this is coconut extract.  Using extract does at least 3 things for you: 1) No toasting, no mess! 2) Easier to control flavor profile & be consistent with it  and 3) Gives you head!
  4. Like
    kedogn got a reaction from McSquirrely in Brewing with Coconut   
    You are, basically, making your own coconut extract ("Tincuture") is what you are doing.    I used to do this with cocoa nibs for my chocolate porter.  Toast, soak, toss.   However, what I have learned as a 'professional' now is that this isn't allowed unless you get TTB approval prior.  Putting anything that isn't Reinheitsgebot approved, basically, needs TTB approval.  Most certainly liquor.  While still needing approval, to me, a good coconut extract is the way to go.... keyword: good. Not some cheap ass extract, it's gotta to be a good, true flavor.  Again, the biggest factor for me is, this allows us to control the flavor profile.  We can add to the fermenter or we can add it just to the keg as we are kegging and we will always get the right amount of flavor we are looking for.
  5. Like
    kedogn reacted to pborder in First batch   
    Pipeline has begun!  Irish Stout in bottles and Oktoberfest in the LBK.  I used the booster this time just to see.  It was kind of a pain stirring slowly to get it to dissolve so we'll see if it was worth it.
  6. Like
    kedogn got a reaction from Cato in Putting it all together...   
    Honestly, don’t know much about those set ups. I’ve seen them mentioned on a few videos I’ve watched. Always down to watch brewery related videos, so thanks for that.  Heck, the last few nights I have been up waaaaay past my bed time doing just that.   I posted this pic on FB last night and tagged Mitch. Cool to hear what he had to say in 2011 back when he was with Stone.  Watched a couple other interviews with him from 2011/2012 last night also.  
     

  7. Like
    kedogn reacted to Cato in Putting it all together...   
    We have a small local brewery that has one. I'm going to have to stop by there, soon though I don't know if they'll let you see it or not. @Creeps McLane and @kedognwould like it I think since they do sours.
     
  8. Like
    kedogn reacted to Cato in Putting it all together...   
    Lol, yes I think I knew that but thought you might like the video from another brewers set up. Probably old hat to you but I'm a bit of a machinery junkie, having spent my working career in shipyard, newspaper production, and commercial printing. Now that I brew I love looking a how breweries are set up.
  9. Like
    kedogn reacted to RickBeer in Risk vs Reward   
    You should do some reading on adding hops during brewing and what each addition adds.
     
    Dry hopping adds AROMA.  Of course, we taste with our senses - eyes, nose, mouth.  So what you smell does affect taste, but the most impact of dry hopping is aroma.  You smell the hops in the beer.  
     
    Done properly, there is no risk in dry hopping.  You sanitize the hop bag (boiling water), you put it on a sanitized plate, you fill it with hops, you tie it shut (either knotting the bag or tying with sanitized string), and you gently drop it in (lid open for seconds) with sanitized tongs or clean hands.  

  10. Like
    kedogn got a reaction from Cato in Used wrong yeast   
    Is that a technical brewing phrase? Lol 😂 
  11. Haha
    kedogn reacted to McSquirrely in Used wrong yeast   
    If it isn't, it outta be.
  12. Like
    kedogn got a reaction from Cato in Used wrong yeast   
    Is that a technical brewing phrase? Lol 😂 
  13. Like
    kedogn got a reaction from Cato in Used wrong yeast   
    Is that a technical brewing phrase? Lol 😂 
  14. Like
    kedogn got a reaction from Cato in Used wrong yeast   
    Is that a technical brewing phrase? Lol 😂 
  15. Like
    kedogn got a reaction from SilverBrewerWI in SMASH IPA   
    Google.  
  16. Thanks
    kedogn got a reaction from Don H in Newbie Question   
    Very easily.  From my experience all it took was trying that first batch (looking back it was terrible, temp issue I think, but I made it).  Then I stepped up to 3 LBKs and got a pipeline started.  Within 5 months of my 1st batch I was on to All Grain doing 3 gallon batches, then it went to 5, to 10, to 15 and eventually to 35 gallon batches and well, now, in 2018 we sold 20 BBLs (620 gallons) of Manfish beer.  Yes, “obsession” is right.  
  17. Like
    kedogn reacted to efdbrian in SMASH IPA   
    Generally speaking, darker malts lack the diastatic power to convert to any remaining starches that they have to sugars. The process they go through to become those different types of malts kills that ability. 
  18. Like
    kedogn reacted to D Kristof in Mr Beer American Lager Temperature   
    If you're using the Mr Beer Fromdownunda yeast under the cap, you're way too cold. That yeast is an ale yeast and needs to be in the low 60's. You may have put your yeast to sleep and need to warm them up to get fermentation going. 
  19. Haha
    kedogn got a reaction from Shrike in Newbie Question   
    It was never a thought for me when I started out either.  Then friends kept telling me I needed to be able to sell my beer because they loved it. I kept reminding them: a) You’re drinking for free and b) You’re drunk lol.   however, they were right and here we are. 
  20. Haha
    kedogn got a reaction from Shrike in Newbie Question   
    It was never a thought for me when I started out either.  Then friends kept telling me I needed to be able to sell my beer because they loved it. I kept reminding them: a) You’re drinking for free and b) You’re drunk lol.   however, they were right and here we are. 
  21. Thanks
    kedogn got a reaction from Don H in Newbie Question   
    Very easily.  From my experience all it took was trying that first batch (looking back it was terrible, temp issue I think, but I made it).  Then I stepped up to 3 LBKs and got a pipeline started.  Within 5 months of my 1st batch I was on to All Grain doing 3 gallon batches, then it went to 5, to 10, to 15 and eventually to 35 gallon batches and well, now, in 2018 we sold 20 BBLs (620 gallons) of Manfish beer.  Yes, “obsession” is right.  
  22. Haha
    kedogn got a reaction from Shrike in Newbie Question   
    It was never a thought for me when I started out either.  Then friends kept telling me I needed to be able to sell my beer because they loved it. I kept reminding them: a) You’re drinking for free and b) You’re drunk lol.   however, they were right and here we are. 
  23. Thanks
    kedogn got a reaction from Don H in Newbie Question   
    Very easily.  From my experience all it took was trying that first batch (looking back it was terrible, temp issue I think, but I made it).  Then I stepped up to 3 LBKs and got a pipeline started.  Within 5 months of my 1st batch I was on to All Grain doing 3 gallon batches, then it went to 5, to 10, to 15 and eventually to 35 gallon batches and well, now, in 2018 we sold 20 BBLs (620 gallons) of Manfish beer.  Yes, “obsession” is right.  
  24. Haha
    kedogn reacted to RickBeer in Problem averted, hopefully   
    Always! 😄
  25. Like
    kedogn reacted to gophers6 in Booster   
    There you go! Get a nice pipeline going.
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