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Messages - goschman

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1
General Homebrew Discussion / Re: What's Brewing this Weekend?
« on: October 19, 2018, 04:08:11 PM »
Red Rye
42% weyermann pilsner
39% red x
17% rye malt
2% chocolate rye

amber bitter water

chinook/magnum 60 min

24 g Simcoe 2 min
24 g Centennial 2 min
9 g Chinook 2 min

25 g Chinook DH
17 g Simcoe DH
17 g Centennial DH

1.058
40 IBU
US05

2
All Grain Brewing / Re: Winter Warmer - Odell Isolation
« on: October 18, 2018, 05:37:24 PM »
Maybe contact the guys at Pinthouse Pizza in Austin. Apparently he is from Odell. Maybe he can give you some tips. I love Odell but they are not very helpful in providing specific info on their beers. 

3
Yeast and Fermentation / Re: Dried yeasts and pH
« on: October 18, 2018, 03:49:00 PM »
Very interested in this. I have a vienna lager with M84 that seems to exhibit this. Last night I had one and was thinking to myself, 'this is pretty good but I don't know what that tartness is'. I used the second generation on a Marzen so am curious to see if it's different.

I never cared for k97 because it was unusually tart to me but I never went past one generation. 

4
Commercial Beer Reviews / Re: 5 year old Bigfoot
« on: October 18, 2018, 01:41:29 AM »
So did you like it? I’ve never had it so I realize that this is naive but that doesn’t sound appealing to me.

5
Yeast and Fermentation / Re: Mangrove Jack M76 vs M84
« on: October 16, 2018, 08:03:58 PM »
I have used both. I got 78% attenuation with M76 twice in a Helles. The beers were good. The one with more notes had just this: “Very nice beer. Clean, malty, smooth. Could go for a bit more crispness.”

I have used M84 once in a Amber lager. Attenuation was 70%. I chocked it up to lots of caramel malt (10%). The beer was awesome though. It was a very malty beer.

Thanks for your input. Both of the beers I did with M84 are malty amber styles so it works but I would personally want a light lager with more attenuation. Sounds like M76 would do the trick.

6
Yeast and Fermentation / Re: Mangrove Jack M76 vs M84
« on: October 16, 2018, 06:44:18 PM »
They seemed to remain a bit powdery well after the final days of fermentation, not clearing as quickly as I would hope, but taste-wise, I preferred the Bavarian (M84) to the Czech (M76).  YMMV and a different fermentation profile may change things here, too.

M84 is actually the Bohemian which is what I have used. I agree in that this has not cleared very well for me up to this point.

7
Yeast and Fermentation / Mangrove Jack M76 vs M84
« on: October 16, 2018, 02:20:01 PM »
Has anyone used both of these strains in similar worts? What were your impressions of any differences in attenuation? I recently used M84 in a couple of beers and was disappointed with its level of attenuation with both beers finishing at 1.015.

Both beers were mashed at 150F for 60 minutes. Apparent attenuation was 70% and 73%. I would prefer my lagers finish closer to 1.010.

8
Are you sure A38 is equivalent to WY1318?

A38 Juice

Juicy. Fruity. Juice is an amazing strain for East Coast IPAs. The ester profile of Juice brings out the aromas and flavors of the new school hops and creates a beer that is greater than the sum of its parts. Keep an eye on this strain, it likes to move to the top of fermentation and will climb out the fermenter if too full.

Temp: 64-74F, 18-23C // Flocculation: Medium // Attenuation: 72-76%

9
Sounds like what A38 is supposed to do. It’s called juice for a reason. Very fruit forward and complementary of new school fruity hops.

10
General Homebrew Discussion / Re: What's Brewing this Weekend?
« on: October 05, 2018, 04:59:05 PM »
I am half way thru the boil on a Düsseldorf Altbier. I call it Der Kaiser.


Sent from my iPad using Tapatalk

Yum. Been wanting to do that style for a long time. I am just about to start on a Marzen and keg a Vienna.

11
General Homebrew Discussion / Re: Pics of recent brews?
« on: October 03, 2018, 05:26:10 PM »
Is there a recipe posted for that Czech Lager?  Looks like a perfect brew for my well water, based solely on color.

I am looking to do one soon as well. I know there are a couple of strings around about recipe design.

I'm thinking something like:
71% pilsner
20% munich II
8% caramunich III
1% carafa

12
Tried it a long time ago with US-05 and it turned out great.

So did I a few times, but unfortunately with not the same results

I was expecting that response from you. Ha! I forgot how horrible US-05 is. Thanks for correcting me.  :o

You have your tastes, I have mine.  It's about  preferences,  not who's right or wrong.

It's definitely about preference. I know you're right though so it's a good thing.

13
Tried it a long time ago with US-05 and it turned out great.

So did I a few times, but unfortunately with not the same results

I was expecting that response from you. Ha! I forgot how horrible US-05 is. Thanks for correcting me.  :o

14
Tried it a long time ago with US-05 and it turned out great.

15
Yeast and Fermentation / Re: Imperial L17 Harvest
« on: September 19, 2018, 09:10:58 PM »
I've used the Wyeast (2352) and Omega (Bayren Lager) versions of L17 Harvest before, and I've only had good experiences with Imperial's comparable strains. Supposedly, this specific strain is the lager strain from Augustiner brewery in Munich. 

L17 should work VERY well in both of the styles you mentioned. I actually developed one of my Marzen recipes around this yeast strain, and have no doubt that it would work in a Vienna just as well.

It's a very clean fermenter, has a very neutral character, and flocculates better than the 2124 strain. It doesn't attenuate quite as much, and will leave the beer with ever so slightly more body. Definitely one of my favorite lager strains, and I need to get back to using it again.

Thank you very much for the feedback. I think I will give it a try!

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