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Messages - goschman

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1
Beer Recipes / Re: Historic Kentucky Common
« on: April 21, 2017, 11:40:58 AM »

Yeast - undecided.
Of the standard ale strains I have on hand to build up are:
001/051/080/US05/1098/1450

I'm thinking of a Ky Common and using WLP810 SF Lager yeast.

Any thoughts?

I was thinking the same thing!

2
Ingredients / Re: hop hash
« on: April 21, 2017, 08:58:34 AM »
Finally got around to brewing my Hop Hash IPA. I don't brew IPAs very often and this one is definitely the best I have ever made.

I wish I knew what hops were included. It definitely seems like newer fruity, IPA worthy varieties. I have been using Equinox a lot lately and the hop character reminds me of that. There is a nice resinous quality accompanied by tropical fruit and citrus. The fermenter had an almost spicy spruce thing going on and I am curious to see if that comes through.

Bittered to 63 IBUs @ 60 min with a combination of Nugget, Columbus, and Bravo
4 oz hop hash at flameout
4 oz hop hash dry hop

Since I cannot really recreate it, I plan on doing one of these every year assuming YVH continues to offer hop hash.






3
Beer Recipes / Re: Historic Kentucky Common
« on: April 20, 2017, 09:25:07 AM »
http://www.bjcp.org/docs/2015_Guidelines_Beer.pdf

Characteristic Ingredients:
Six-row barley malt was used with 35% corn grits to dilute the excessive protein levels along with 1 to 2% each caramel and black malt. Native American hops, usually about .2 pounds per barrel of Western hops for
bittering and a similar amount of New York hops (such as Clusters) for flavor (15 minutes prior to knock out). Imported continental Saazer-type hops (.1 pounds per barrel) were added at knock out for aroma. Water in the Louisville area was typically moderate to high in carbonates. Mash water was often pre-boiled to precipitate the carbonate and Gypsum was commonly added. Considering the time from mash in to kegging for delivery was typically 6 to 8 days, clearly aggressive top-fermenting yeasts was used.

4
Kegging and Bottling / Re: Closed vs under pressure transfer
« on: April 20, 2017, 08:40:58 AM »
Ha! Seems we are in the same boat.

5
Kegging and Bottling / Re: first closed transfer
« on: April 20, 2017, 08:40:17 AM »
I suppose I misspoke calling it a 'closed transfer'. The top of the fermenter is open while transferring. I don't know how I would do it otherwise...

can you use CO2 where the airlock would be?  not sure if spiedels can hold pressure though.

Yeah I suppose I could run tubing from a CO2 tank into the rubber bung. How much pressure are we talking about?

Doing this would become much more challenging for me. I have been meaning to get a smaller 5 lb tank for carbing kegs that are not in the serving fridge yet. Using the 20lb tank in the garage is less realistic because it would mean moving my whole operation.

6
Yeast and Fermentation / Re: Multiple strains for saison
« on: April 20, 2017, 06:12:48 AM »
I really like Belle Saison actually. it's a crisp, lemony finisher. and is a beast.

Big fan of this one. I find it to be very similar to 3711 in a lot of aspects. Not sure how it compares in mouthfeel...

7
Kegging and Bottling / Re: first closed transfer
« on: April 20, 2017, 06:11:12 AM »
I suppose I misspoke calling it a 'closed transfer'. The top of the fermenter is open while transferring. I don't know how I would do it otherwise...

8
Kegging and Bottling / Re: first closed transfer
« on: April 19, 2017, 08:29:59 PM »
Finished up and I suppose it just takes what it takes. Anyone care to share their process although it is pretty self explanatory?

9
Kegging and Bottling / first closed transfer
« on: April 19, 2017, 07:55:42 PM »
Going from spigot on speidel directly to liquid post of keg. How long should this take for 5 gallons? I seem to be at a rate of 1 gallon per 5 minutes which is probably at least 10 times longer than my normal method.

10
General Homebrew Discussion / Re: I'm In A Slump
« on: April 19, 2017, 06:53:50 AM »
I guess my idea of a slump is the beers aren't tasting as good as you think they should. Which is a process problem. Absolutely agree it could be jaded style issues too.

My slumps are usually related to having different expectations about a finished batch usually related to not fully understanding what certain ingredients may bring to the equation. More experience based I suppose.

My current slump has to do with not enjoying a particular yeast strain I have never used and having different expectations for a 50/50 red x/pilsner beer after experiencing what 100% red x is like.

11
General Homebrew Discussion / Re: I'm In A Slump
« on: April 18, 2017, 11:15:46 AM »
I am right there with ya. I have been pretty disappointed in some recent batches including a red lager featuring red x, a blonde ale fermented with english ale yeast, and a cider that just ended up funky tasting. Actually 3 out of the last 4 like you! My most recent brown lager is great and will hopefully be the beginning of the turnaround.

It sucks when you are really excited for a new batch and it turns out to be disappointing. I will be going with some recipes that cannot fail for the next few...

12
Yeast and Fermentation / Re: Fermentis BE-134
« on: April 13, 2017, 09:58:07 AM »
I hope its not belle saison in a different package. Not talking down on that yeast, but It'd be great if it was a different yeast for varieties sake. The specs seem different.

we seem to be entering a golden age of saison yeast. Every few weeks another comes out.

Good point about hoping that it is different.

Now only if there was a dry kolsch yeast out there...

13
Yeast and Fermentation / Re: Fermentis BE-134
« on: April 13, 2017, 08:30:06 AM »
Very curious to see how it will compare to Belle Saison which I enjoyed the one time I used it.

14
Yeast and Fermentation / Re: Fermentis BE-134
« on: April 13, 2017, 07:59:16 AM »
This product might only be sold in 500 g packages at this time.  If popular, it might then be sold in 11 g packages.

Sounds like 11.5 g sachets it is...

Thanks for the info. Will this be available in 11g sachets as well?
Yesterday at 6:52am

Fermentis Dry Brewing Yeast In 11,5g sachet - Yes it will :)
Yesterday at 6:58am · Edited

15
Yeast and Fermentation / Re: Fermentis BE-134
« on: April 12, 2017, 12:49:00 PM »
You've peaked my interest!!  I cannot seem to find it available from any supply shops yet.  Have you seen it available anywhere yet?

I think they just announced it so my guess is that it may take a bit to get to suppliers.

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