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Topics - goschman

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1
Yeast and Fermentation / British Blonde - dry yeast recommendation
« on: November 30, 2016, 10:07:12 AM »
I am thinking about using Windsor, Mangrove Jack Burton Ale M79 (I don't see it on their website. Is it still made?), or possibly Danstar London ESB.

I don't brew anything English inspired so am looking for something with some character but will likely ferment pretty cool to avoid too many fruity esters.

After reading some of the thread below, Windsor seems like a good option. Any recommendations on dry English yeasts other than S-04?

For the recipe, I am thinking something simple, light colored, and am open to any suggestions. Probably going for something similar to a British Golden ale with less hop character...
89% Golden Promise
7% flaked maize
4% torrified wheat

2
Beer Recipes / Black Lager
« on: November 29, 2016, 07:15:59 AM »
Any feedback?

54% Pilsner
33% Munich 9L
5% caramunich III
4.3% amber malt
3.7% carafa III

1.053
150F mash for 60 min
FWH with Magnum for ~25 IBU
W34/70
Brown Balanced water
Mash pH 5.6

3
Yeast and Fermentation / W34/70 vs S-189
« on: November 22, 2016, 07:28:42 AM »
I have been wanting to use S-189 but am stuck on 34/70 due to it's reliability and ease of use. How do they compare? Is there anything I should know about using S-189? Is it more prone to diacetyl? I normally ferment lagers at 50F with an accelerated schedule.

I am planning a schwarzbier soon. Would 189 be a good choice for that? What are other good styles for it? Should I ask more questions?
 

4
Ingredients / hop hash
« on: November 16, 2016, 11:17:25 AM »
Has any used or is planning to use this?

http://www.yakimavalleyhops.com/hop_hash_p/hophash.htm

5
Other Fermentables / half assed first cider attempt
« on: November 04, 2016, 08:03:35 AM »
I threw 3 gallons of apple juice, peach puree, and agave nectar into a fermenter with S-04. OG was 1.054.

Unless I want a really dry cider, I need to add something to kill off the yeast and back sweeten it correct? I am planning to bottle this so that seems to further complicate matters.

Should I just let it ride without back sweetening and see what I come up with?

6
Ingredients / water suggestions for german pils?
« on: October 31, 2016, 08:02:18 AM »
Planning on yellow bitter profile with mash pH approaching 5.2. Any advice?

7
Ingredients / Flavor of molasses in finished beer?
« on: October 28, 2016, 05:21:47 PM »
I am getting a pretty tangy finish and have no idea what it could be attributed to. The beer smells great and the character hasn't worsened so infection does not appear to be the case. I have never used molasses before and I have heard it can taste like rum when it ferments out and I kind of get that here. It is a brownish type ale with 1/2# light unsulphured molasses added at the beginning of the boil. Mash pH was 5.6 with brown malty water

8
Yeast and Fermentation / less fermentable wort issue?
« on: October 12, 2016, 11:21:34 AM »
Any reason why this recipe would create a less fermentable wort? Kind of a dumb question but I am kind of stumped. After 10 days my gravity is at 1.019 which is significantly higher than any beers I have fermented with K97. All signals pointed to a healthy fermentation. I roused the yeast yesterday and warmed up the fermenter which seems to have had little effect but I have not take another reading.

81.7% munich 9L
9.1% flaked oats
4.6% carafa special I
4.6% light unsulphured molasses

mashed @ 153F for 60 min

73.5% brewhouse efficiency

1.053

pitched one packet of K97

I have not conducted a fast ferment test yet...

9
General Homebrew Discussion / commercial examples of Maibock/Helles Bock
« on: October 06, 2016, 12:30:54 PM »
This is a style that I have pretty much no familiarity with.

Any recommendations outside of the listed examples in BJCP guidelines?
Altenmünster Maibock, Ayinger Maibock, Capital Maibock, Blind Tiger Maibock, Einbecker Mai-Urbock, Hacker-Pschorr Hubertus Bock, Mahr’s Bock

Any widely distributed domestic versions are encouraged.

I have brewed a beer than I think most closely resembles a maibock but need to do some comparison. I wouldn't worry about it but I need to claim a base style for what I think will be entered in 29B.

EDIT - I just realized it might be hard to find some examples due to the time of year. Any year round examples?

10
Kegging and Bottling / bottling and gelatin
« on: October 06, 2016, 08:46:52 AM »
Too lazy to search around  :D. I normally bottle about once a year. I have never fined with gelatin as others have warned that it will drop out too much yeast and not carb properly. I was informed recently that there should still be plenty of yeast left to carb however I don't want to worry about adding yeast because that seems counter intuitive to me.

Am I better to not worry about it and just store them cold after they have carbed up?


11
Ingredients / complimentary hops with Ekuanot/Equinox/366
« on: October 03, 2016, 09:52:09 AM »
Thinking of using the old reliables of cascade and centennial with ekuanot for an APA. Any other recommendations?

Other options on hand, I believe I have:
Cascade
Centennial
Simcoe
Amarillo
Palisade
Sterling
Crystal
Ahtanum
Willamette
Comet


12
Ingredients / interesting adjuncts for strong blonde ale
« on: September 28, 2016, 11:32:06 AM »
I brewed what is basically a strong Kolsch that has finished up at 7.4% abv. It seems to need some considerable aging and right now basically takes pretty close to a maibock. It tastes pretty boozy and seems to have a lot of fusels. I am hoping this ages out after 3 months in the bottle as this was brewed for the christmas season.

Anyone have any ideas of something I could add to make it a bit more interesting? I have thought about adding some oak chips, vanilla, or something unorthodox for a lighter colored beer.

13
General Homebrew Discussion / gose without sour mash?
« on: September 20, 2016, 07:48:15 AM »
I know almost nothing about brewing sour beers.

I have been enjoying some of the more 'mild' commercial offerings that have been released here recently. The ones I enjoy most are more tart than sour. I am curious if I could brew something similar with forgoing a sour mash. A pseudo gose if you will...

How far below 5.2 can I effectively go with my mash pH before seeing adverse effects? Can I add lactic acid post fermentation? I get that this may just be a horrible idea  :o

14
Yeast and Fermentation / effect of sugar additions post primary
« on: September 20, 2016, 07:02:10 AM »
Let's say I add some sugar to a beer that has reached FG. Can I expect only a boost in ABV without further attenuation once the sugar has fermented out? Unfortunately, a 90 minute mash at 148F and 8 oz of sugar didn't seem to get me my desired attenuation. Yes I understand that this is also based on wort composition, yeast selection, etc.

15
Beer Travel / NEIPAs in the NW
« on: September 12, 2016, 01:34:42 PM »
Just returned from Portland. I was kind of surprised to see how the whole NEIPA craze has gone nationwide. It is starting to pop up here in Denver but I had only seen a couple of local versions in the past few months. They are all over Portland and Oregon which sort of surprised me though I am not sure why considering the amount of activity it has been getting around here. Most of them tasted like fruit forward pale ales with very subdued bitterness to me and were not that spectacular although my buddy really like most examples.


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