Show Posts

This section allows you to view all posts made by this member. Note that you can only see posts made in areas you currently have access to.


Messages - goschman

Pages: [1] 2 3 ... 105
1
Beer Recipes / Re: Suggestion and Critique Robust Porter recipe
« on: July 29, 2015, 02:54:17 PM »
I like some chocolate and a bit of carafa

2
Beer Recipes / Re: Suggestion and Critique Robust Porter recipe
« on: July 29, 2015, 10:11:44 AM »
Overall I think it looks pretty good. I would get rid of the carapils and just split the difference between the C40 and C80. I like the brown malt from the first recipe but I also like the munich malt in the second. You may want to consider an English yeast. Porters are personally hard for me because I tend to overcomplicate them...

3
All Grain Brewing / Re: mash pH for dark beer
« on: July 29, 2015, 09:41:25 AM »
Thanks! I will move forward although Bru'n Water is giving me a red value for baking soda I guess because I am at the pH range limits...

Sounds right, from memory. You use RO, right? The only issue at all with baking soda is sodium content that comes along with baking soda. But if you use all RO, even the roastiest stout keeps you under Martin's sodium limits. Been there, done it.

I don't use RO water but my finished Na with Baking Soda is 26 ppm so I should be safe.

4
All Grain Brewing / Re: mash pH for dark beer
« on: July 29, 2015, 09:23:02 AM »
Thanks! I will move forward although Bru'n Water is giving me a red value for baking soda I guess because I am at the pH range limits...

5
All Grain Brewing / Re: mash pH for dark beer
« on: July 29, 2015, 09:05:02 AM »
I am brewing what can best be described as a baltic porter tomorrow. I rarely brew darker beers and am planning to shoot for a mash pH of about 5.5. Should I go closer to 5.6?

5.5-5.6 is what I target for black beers. Lately I'm liking 5.6 the best.

This beer has an estimated SRM of about 27 so I am going with 'brown balanced' water profile. Anything to worry about with conversion at a pH of 5.6?

6
All Grain Brewing / mash pH for dark beer
« on: July 29, 2015, 08:56:51 AM »
I am brewing what can best be described as a baltic porter tomorrow. I rarely brew darker beers and am planning to shoot for a mash pH of about 5.5. Should I go closer to 5.6?

7
Commercial Beer Reviews / Re: 10 Barrel Joe IPA
« on: July 29, 2015, 06:25:46 AM »
I tried this a couple of weeks ago. What a great beer and first impression from 10 Barrel which just started getting distributed here.

8
Commercial Beer Reviews / Re: New Belgium Long Table
« on: July 25, 2015, 09:53:32 PM »
It's Leffe with a little more body and clove.

I don't get much clove but I guess that's just my palate

9
Commercial Beer Reviews / Re: New Belgium Long Table
« on: July 25, 2015, 07:12:22 PM »
I have consumed a couple more bottles and it indeed has grown on me however I can't think of it as a saison because it is not and should not even mention that in the description.  If you get the idea of it being a saison out of your head it is not bad. Somewhere between a blond and a bpa in my opinion.

10
Yeast and Fermentation / Re: Fullers - WLP 002
« on: July 24, 2015, 10:19:14 AM »
S-04 = 1098 = WLP007 = Whitbread dry

WLP002 = 1968 = Fullers

Thanks for the correction. I originally thought S04 was Fullers but then learned it was Whitbread and then forgot completely. I don't use a lot of English strains...

11
Commercial Beer Reviews / Re: New Belgium Long Table
« on: July 24, 2015, 10:16:15 AM »
I had Long Table last night and I thought it tasted like a blond ale.  Very clovey.

I bought a six pack and only had one last night. I am curious to see if it grows on me more at all. I didn't really focus in on it so this is just kind of my impressions. I am not the best with Belgian styles so I could see it being more like a blond than maybe a BPA like I thought.

12
Commercial Beer Reviews / Re: New Belgium Long Table
« on: July 24, 2015, 10:13:24 AM »
If it finished dry it might be more enjoyable

Yeah, not sure if a 'sweeter' saison is really a saison at all. NB is hit or miss for me, too. Mostly miss.

I think that most of their original regulars are pretty solid. 1554 is just an amazing beer in my opinion.

Their newer regulars are hit and miss for me and their ever changing seasonals are usually a miss for me. They were my introduction to craft beer in the late 90s so I have a soft spot for them...kind of weird....haha

13
Commercial Beer Reviews / New Belgium Long Table
« on: July 24, 2015, 10:02:00 AM »
This years fall seasonal (in July?) comes to us in the form of a Farmhouse Ale as an "ode" to the saison style. It was pretty disappointing in my opinion and didn't really resemble a saison to me at all. By their own admission, it is on the 'sweeter side' however I thought it was inappropriately sweet. It has been years, but it drinks a lot like how I remember their Trippel and the taste comes off a lot stronger than 6.2% ABV. The yeast character seems overly fruity with lack of spice but that may have to do with Nelson Sauvin hops that are used. If it finished dry it might be more enjoyable but the fruit combined with a heavier mouthfeel and sweetness than you would expect is just too much. I am not that familiar with the style but I get the impression of something more like belgian pale ale in this beer.

All in all it is not a bad beer but when reviewing it as a saison I feel it misses pretty badly. Maybe I have the wrong impressions of what a saison should be... New Belgium continues to be hit and miss for me although I continue to try their new releases. It seems that it is kind of a love/hate thing with a lot of people in general. I thought their summer seasonal; Skinny Dip was good although it was different than the original and I really enjoyed their summer revival; Somersault.   

14
General Homebrew Discussion / Re: Free hops
« on: July 24, 2015, 09:15:34 AM »
Thanks for posting. My APA with Azacca and El Dorado is just finishing up so I am excited to see how it turns out.

It is good to hear positive impressions of Jarrylo. I didn't care for them that much but they were used in combination with another hop so I couldn't really make a clear judgement...

15
Yeast and Fermentation / Re: Fullers - WLP 002
« on: July 23, 2015, 01:31:14 PM »
I use S04 quite often which I thought was Fuller's equivalent for a while but am not sure anymore...somebody chime in?

S04 has always caused problems for me above 68F

Pages: [1] 2 3 ... 105