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Topics - goschman

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Beer Recipes / brown ale with munich base
« on: January 05, 2015, 09:15:35 AM »
I am looking for a nice smooth and malty brown ale with subdued roasted qualities. I like the idea of using Munich for all of the base malt but worried about going overboard. I have only brewed one 100% munich malt beer which was quite a while ago so I don't really have much experience.

Any input on something like this?
82% munich 10L
10% flaked oats
5% crystal
3% midnight wheat? (enough to get appropriate color)

Probably just a Magnum FWH addition to reach an IBU:OG of 0.50
S04 yeast
Brown malty water profile?

Not sure if this would classify as a brown or not...


General Homebrew Discussion / Gelatin fining for pale ale?
« on: January 04, 2015, 08:43:42 PM »
My recently kegged pale ale is very hazy. Much more so than my usual beers which will drop clear with some time. Should I use gelatin finings or will that risk subduing the hop character?

Yeast and Fermentation / fermentation schedule for first lager.
« on: December 31, 2014, 12:59:42 PM »
Just pitched 34/70 into 1.056 wort at 59F. I am thinking about keeping it around 60F until fermentation takes off then bringing it down to 55F or so. Does this sound about right? In a couple of weeks do a diacetyl rest around 65 before lagering?

How much lag time should I expect? I was thinking 24-36 hours.

Yeast and Fermentation / K97 & S189
« on: December 29, 2014, 09:36:36 AM »
For those interested...

Hello Chris,
Thank you for contacting Fermentis.
We are currently in the process of releasing both of those strains in the 11.5g sachets.  The first to be released will be the K-97 and in a few months we will be releasing the S-189 (we are working on the packaging and SKUs).  We will also be introducing Safcider in a home size sachet (most likely a 5g) for home cider making.
I am not sure what the expected dates are for the release, but they will be in 2015 some time.  Please be on the look out for the new home brewing and cider making strains.
Thank you

Ingredients / spices/flavorings for dark beers
« on: December 17, 2014, 12:50:05 PM »
I am brewing a black lager in the next couple of weeks. Does anyone have any input on a spice/flavoring that would go well in dark beer? I am looking for something unexpected and not the usual suspects (cinnamon, vanilla, chocolate, etc).

New Belgium apparently adds a spice to their 1554 black lager which I never knew until recently. Most think it is grains of paradise but I have no idea. I plan to do a black lager with 1554 in mind but am not attempting to clone it by any means. It kind of gave me the idea to add an unexpected ingredient. I am just looking for something to add some complexity and an interesting note.

Any ideas?

Ingredients / pale ale water profile
« on: December 12, 2014, 06:21:39 PM »
To get me even close to 140 ppm calcium and 300 pm sulfate I have to use 1.58 g/gal of gypsum and .33 g/gal of calcium choloride. I have only treated my water two time before which were not pale ales. I assume I gotta go with what the spreadsheet says but just wanted to confirm.

I am wondering if I should go with the yellow bitter profile instead? I am

General Homebrew Discussion / another episode of categorize this beer
« on: December 12, 2014, 07:44:50 AM »
47% two row
47% munich
4% crystal
2% special b

~16 SRM
columbus, centennial, simcoe hops @ 60, 20, 10, 0 for ~51 IBUs

us05 yeast

I won a blue ribbon from my first attempt in the specialty category but it bugs me that I don't have a style to call it...maybe American Style Old Ale?

It is very malty with a slight dark fruit character from the special b. Considerable alcohol warmth and a bit too dry which causes it to be slightly sharp. Good hop balance that stands up to malt and provides a nice profile.

Above is the second attempt. The first attempt calculated to about ~18 SRM but a judge thought it was closer to 20 SRM. That original recipe used Red X in place of Munich and darker crystal malts. I wanted the beer to be more 'amber/red' so I dropped the calculated SRM by a couple of points. The sample looked way too light but tasted very close to the first version. it is currently carbing in bottles.

All Grain Brewing / DP of Vienna Malt
« on: December 11, 2014, 08:06:10 AM »
I use Great Western Vienna as the base malt for my oat pale ale. My efficiency is not great and I was curious about the DP of the base malt but cannot find it. I have seen that most Vienna malts around 40-50?

I suppose I should just email them...

General Homebrew Discussion / getting beers dark but not overly roasty
« on: December 10, 2014, 07:43:41 AM »
Mainly I am wondering what SRM to shoot for beers like a dark lager (schwarzbier) and what I am calling a "black wheat". I am trying to avoid roasted characteristics and will likely be using midnight wheat or carafa special for darkness.

I normally shoot for 30+ SRM for something like this but would like to back off any dark malts for a smoother character.  I realize this is subjective but would something closer to 25 SRM be appropriate? I don't brew many dark beers so I don't really have any experience around this SRM level.

I realize I could cold steep the dark grains, add during sparge, use sinamar, etc. but would prefer just a plain old 60 minute single infusion mash

Yeast and Fermentation / S-33
« on: December 03, 2014, 03:52:07 PM »
Need some reviews. As usual, Fermentis isn't giving me the best description. From what I can tell it's a Belgian yeast? If so, how does it compare to T58?

Kegging and Bottling / volumes of CO2 when bottling
« on: December 03, 2014, 03:20:14 PM »
Probably looking for an average value. The beer is a 1.070 holiday ale; somewhere between an amber and brown. Is 2.4 volumes a good starting point?

Kegging and Bottling / cold crashing before bottling
« on: December 01, 2014, 09:12:17 AM »
Any concerns with cold crashing before bottling? I assume that there will still be plenty of yeast in suspension for carbonation.

Beer Recipes / simple blonde recipe help
« on: November 20, 2014, 03:53:00 PM »
86% two row
7% honey malt
7% wheat

14 g Centennial 60 min
14 g Centennial 10 min


Anyone have any advice on how to improve this? I am hoping to keep it simple and possibly just change the grain amounts. It is pretty decent but has something to it I can't quite put my finger on. There is a malty sweetness from the honey malt but I can't tell if that is what is throwing it off. Maybe it is the quality of my ingredients? I may just not like the style as much anymore...

For next attempt I am thinking dialing the honey malt down a bit, switching to pilsner malt, and doing something more like this

85% pilsner
10% wheat
5% honey malt

Equipment and Software / another burner recommendation thread
« on: November 12, 2014, 08:35:28 AM »
I am looking for a reasonably priced burner mainly for 5 gallon batches. I may do 10 gallon batches in the future but they would be few and far between.

I currently have a bayou classic (not sure which model) that work fine. I am basically just looking from something more powerful to heat mash water and boil quicker. The KAB4 Banjo is looking like the most logical choice but thought I would check here...

Sorry for a redundant post. I will search around for my answer

Yeast and Fermentation / starter for dry lager yeast?
« on: November 10, 2014, 01:12:45 PM »
Planning to brew my first lager with Saflager W-34/70 soon. Should I make a starter using one packet or just pitch multiple packets?

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