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Messages - goschman

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1
It's hard to say without knowing the exact thermo, but I'll be honest, Chris - as important as it is to the process, I just replace. I love the Thermoworks RTC 600C (same company that makes the Thermopen, only cheaper). Less than $20 on Amazon. I've been through a couple of them in the last  years. Just my $0.02. .

Thanks Jon! Just purchased a replacement on Amazon that takes one aaa battery which should simplify matters in the future.

2
Equipment and Software / Changing battery on thermometer.
« on: Today at 04:16:31 PM »
I have a basic digital thermometer and the battery finally died. I was able to get the battery out but cannot get it back in. There is a rubber piece that is connected to the battery tray to keep it water tight. It can't get it all back in together. I feel extremely dumb but does anyone have any tips?

3
General Homebrew Discussion / Re: kolsch observations
« on: Today at 02:42:52 PM »
I wanted to use 2565 because I prefer wyeast over WL(don't like the new packaging) but LHBS was out of both! So ended heading to another shop and they only had 029.  Any difference between the two as far as clearing/aging?


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029 clears much easier and quicker than 2565

Totally opposite of what I have found.

Huh. Interesting. I have always read about similar experiences to mine. Disregard I suppose.

I will say that G03 which I use now clears easier than both.

4
General Homebrew Discussion / Re: kolsch observations
« on: Today at 01:43:48 PM »
I wanted to use 2565 because I prefer wyeast over WL(don't like the new packaging) but LHBS was out of both! So ended heading to another shop and they only had 029.  Any difference between the two as far as clearing/aging?


Sent from my iPhone using Tapatalk

029 clears much easier and quicker than 2565

5
General Homebrew Discussion / Re: kolsch observations
« on: Today at 12:59:55 PM »
Ha! This thread has come full circle...

My "kolsch" is finishing up in the fermenter as we speak. I go with a combination of Magnum/Spalt at FWH, 1/2 oz spalt at 20 min, and 1 oz Amarillo at 2 min. I have switched to Imperial Dieter after using WLP029 and WY2565. I think I prefer it to those two although it does seem to be very similar to 029.

The Amarillo makes it unique without being overly American tasting and I go with only 20 calculated IBUs.

6
General Homebrew Discussion / Re: What's Brewing this Weekend?
« on: April 28, 2017, 10:26:39 AM »
I like the use of HMF - I made my Marlberry Pils once with all Mandarina (it usually uses yet and HMF) and it was good but a bit weird in its fruitiness.  I think the split will give you the best of both worlds

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Good to know. I have never used either so I am excited for the mix between a classic noble variety and something more new school. I think I have only used Spalt and Tettnang...

This is fashioned after Deschutes Pacific Wonderland.

7
General Homebrew Discussion / Re: What's Brewing this Weekend?
« on: April 28, 2017, 09:47:32 AM »
Pilsner

100% pilsner malt

~35 IBUs Magnum 60 min
1 oz HM / 1 oz Mandarina 2 min
1 oz HM / 1 oz Mandarina dry hop

w34/70

8
Beer Recipes / Re: Cream Ale Recipe Idea
« on: April 27, 2017, 02:45:06 PM »
If fermented cool, I think WLP029 would be nice. Something like a cali lager yeast might work well too.

9
All Grain Brewing / Re: Water Question for IPAs and Mineral Additions
« on: April 24, 2017, 07:40:49 AM »
I like pretty dry, snappy IPAs these days. I go with a mash pH of 5.3, about 225 ppm SO4 and a half pound of sugar to promote higher attenuation.

10
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!

11
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.






12
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.

13
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.

14
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.

15
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...

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