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 ... 109
1
Man WY2565 took off quickly and went crazy on me. I was purposely fermenting it a bit warmer @ 65F and had my fermentation chamber set to 60F. Everything was perfect. Got home from work and it had jumped up to 68.7 which was disappointing. I set my chamber to 57F and it dropped to 66 in a couple of hours then slowed and dropped to 63. Last night I set the chamber to 65F and it is currently at 64F and seems to be staying at the chamber's ambient temperature.

It is what it is but I wish I could have controlled the temperature a lot better. I try to monitor fermentations closely but I have to go to work at some point...haha. I have never had a beer ferment 9F above ambient as they are usually closer to 5 for me. I will be prepared next time...

2
Ingredients / Re: Ella hops
« on: September 01, 2015, 02:36:28 PM »
Yakima Valley Hops has 2014 Ella pellets in 1#, 1/2#, and 2 oz quantities.

3
Yeast and Fermentation / Re: sourcing fermentis k97
« on: August 31, 2015, 02:00:25 PM »
One last question about this yeast. From what I understand it is the same strain or very similar to WY1007. Is this correct? 

I am curious if this yeast could work well for kolsch at 64-66F to get more 'winey character' and well for alts at 58-60F for a cleaner character. I assume the answer is that you cannot make a kolsch with alt yeast and vice versa but I recall someone here saying they had used K97 successfully for both styles. I see that WL and WY both recommend their kolsch yeast for the alt style and vice verse as well. I understand that this isn't the best choice althought WY reports that 1007 at higher temps will produce 'mild fruitiness'.

So basically, my question is: is there a good yeast for kolsch and alt style beers?

Kinda the same, but not as clean.  IMO, there is no one yeast that works for both kolsch and alt.   To my mind, kolsch should have a winey/fruity character and alt should be crisp and clean.

Thanks Denny. That's kind of what I figured. I will just have to try it at multiple fermentation temps to see what differences I detect.

4
Yeast and Fermentation / Re: sourcing fermentis k97
« on: August 31, 2015, 01:37:26 PM »
One last question about this yeast. From what I understand it is the same strain or very similar to WY1007. Is this correct? 

I am curious if this yeast could work well for kolsch at 64-66F to get more 'winey character' and well for alts at 58-60F for a cleaner character. I assume the answer is that you cannot make a kolsch with alt yeast and vice versa but I recall someone here saying they had used K97 successfully for both styles. I see that WL and WY both recommend their kolsch yeast for the alt style and vice verse as well. I understand that this isn't the best choice althought WY reports that 1007 at higher temps will produce 'mild fruitiness'.

So basically, my question is: is there a good yeast for kolsch and alt style beers?

5
Yeast and Fermentation / Re: sourcing fermentis k97
« on: August 31, 2015, 12:43:14 PM »
They do have it. Currently $2.08 per packet. At this price I gotta at least give it a shot.

6
while the WY2565 beer was much “funkier” for lack of a more appropriate term. Not funk like a sour beer or Brett, just a lot more yeasty character (not specifically esters or anything).

The term that I have seen used, and agree with, is "winey".  That winey character is why my preference goes to WY2565.

Good to hear. This is what I was referring to as 'fruity' but 'winey' is more appropriate. I have gotten it once out of WLP029 but I think that was in combination with some hop choices.

7
I just pitched 2565 yesterday for the first time. I normally use 029 so I am very excited to see which strain I prefer. I like a kolsch that is a bit more 'fruity' so it sounds like 2565 might provide a bit more of that.

8
Yeast and Fermentation / Re: sourcing fermentis k97
« on: August 30, 2015, 08:47:50 AM »
Thanks! I think Atlantic Brew is where I saw it before. Their site is under maintenance so I am not sure if they still carry it.

9
Ingredients / Re: hop balance for 'kolsch' style
« on: August 28, 2015, 02:31:00 PM »
Thanks for the advice. Got the grains and yeast today. Guess I will make a final decision on the hops for my 'ale' on brew day.

10
Yeast and Fermentation / Re: British Ale Yeasts
« on: August 28, 2015, 02:24:50 PM »
I use s-04 out of convenience reasonably often. In my experience if you keep it below 68F or so it is pretty clean but it can get estery very quickly above those temps. I didn't cool a recent batch down enough and pitched at 70F although most of the fermentation temp was in the low 60s. It is a bit too estery for my liking...

11
Yeast and Fermentation / sourcing fermentis k97
« on: August 28, 2015, 01:18:19 PM »
Anyone know where I can purchase this online in 11 g sachets? I have seen them before where the seller packages them out from the larger commercial sized packages but now I don't know where I saw it. Fermentis was supposed to release this yeast in the smaller packets but I haven't heard or seen anything in a long time now.

12
Ingredients / Re: hop balance for 'kolsch' style
« on: August 28, 2015, 06:59:54 AM »
With Amarillo you are brewing a pale ale, not a kolsch.

And by pale ale, he means blonde. lol  But yeah, this is more a blonde (you're on the low side IBU-wise for an APA).  For a kolsch, I really like all Spalt.  I assume a mostly Pils grain bill with maybe a little Vienna or Munich?

Yep. Mostly pils with a bit of vienna and wheat. I normally use WLP029 but gonna give WY2565 a go for the first time. Any advice on ferm temps? I like a bit of fruitiness so I am thinking a bit above 60F.

13
Ingredients / Re: hop balance for 'kolsch' style
« on: August 28, 2015, 06:40:46 AM »
I think, in terms of style, it would come off as a kolsch/pale ale hybrid. Not that that's a bad thing at all. I know your IBUs are low, but Amarillo just has that American ale flavor and aroma. If you're not gonna comp with it, it doesn't matter.

Thanks Hoosier. I would think it would be closer to a blonde than a pale but I understand the point. I should just leave kolsch out of it and ask for advice regarding this 'ale'. Any input on the hop schedule to meet my goals? Getting the hops right is always the hardest part of recipes for me.

I am thinking about changing it to:
12 IBUs Spalt FWH
14 g Spalt 20 min
28 g Amarillo 5 min

Ballast Point has a beer which is designated as a 'pale ale'. I was always disappointed in it assuming it was supposed to be an APA. Years later, I discovered it is actually a kolsch which explains my confusion. If I called this beer a pale ale, my friends would be extremely disappointed..haha


14
Ingredients / Re: hop balance for 'kolsch' style
« on: August 28, 2015, 06:15:39 AM »
With Amarillo you are brewing a pale ale, not a kolsch.

Ok thanks. Didn't think a 20 IBU beer would be considered a pale. Good to know.

15
Ingredients / hop balance for 'kolsch' style
« on: August 27, 2015, 08:57:30 AM »
I am getting ready for my 4th attempt at a kolsch and have been working to get the hop character right for what I want. My first attempt was bittered with a small amount of magnum and then amarillo for flavor and aroma. My last attempt was tettnang at FWH and that is it. Basically I did an Americanized version first and a more traditional version last. Now, I want to find a balance between both ideas.

For this attempt I will be using Spalt and Amarillo. My thought is to use Spalt for FWH then do a mixture of Amarillo/Spalt at 20 and 5 min remaining for a total of 20-25 IBUs. Any advice on usage ratio between the two varieties? I was thinking double the amount of spalt but don't want the amarillo to be underwhelming. I am not trying to do an APA with kolsch yeast but I do want the amarillo to be noticeable.

This is my current hop schedule idea:
~12 IBU Spalt FWH
14 g Amarillo 20
10 g Amarillo 5
20 g Spalt 5

20-25 IBUs total

EDIT: I realize my terminology may confuse people. I suppose we could call it a blonde if that is more appropriate.

Pages: [1] 2 3 ... 109