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Messages - goschman

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Ingredients / Weyermann spelt
« on: Today at 08:16:06 PM »
Planning a wheat beer soon and wondering what spelt malt brings to the table. I know very little about it other than it is darker than most wheat malts and gives what some describe as a slight hazelnut character. What are others impressions and what % would be recommended (if at all) for an American style wheat? My plan was to use 60% white wheat but am considering throwing some spelt in.

Just scored a half day!

XPA #4 with simcoe, cascade, citra, and mandarins kegged yesterday. Black lager brew session in a couple of hours.

Commercial Beer Reviews / Re: Alaskan Hop Turn
« on: Today at 08:25:26 AM »
My house pale ale has german malts and yeast but I can't bring myself to go with german hops until I get familiar with the newer varieties like Mandarina, Huell Melon, etc...

General Homebrew Discussion / Re: Pics of recent brews?
« on: Today at 08:13:46 AM »
All this talk about carared and carahell. I need to get my LHBS to carry them....

Commercial Beer Reviews / Re: Alaskan Hop Turn
« on: Today at 08:03:51 AM »
Is Sterling not American? Maybe I am confused...

no it was me who was - hence why I asked - I knew that magnum is both german and us grown but I'm not too familiar with sterling.

Got ya. I guess they realized it wasn't the best idea to do an IPA with traditional German or noble hops. I use sterling in a pale lager and it is quite nice. This beer makes me want to try it in something a little more hoppy.

Commercial Beer Reviews / Re: Citradelic IPA
« on: February 04, 2016, 07:07:23 PM »
Personally, I end up trying many more new beers at the tap vs. stumbling across it at stores. Tonight it was $5 for 24oz so come on, how bad can that be to try

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No kidding. I am lucky to get 16 oz for $5 these days.

Commercial Beer Reviews / Re: Citradelic IPA
« on: February 04, 2016, 06:55:30 PM »
I was very close to buying one of their gluten reduced beers tonight out of curiosity. I foresee drinking plenty of citradelic for years to come.

Commercial Beer Reviews / Re: Alaskan Hop Turn
« on: February 04, 2016, 06:43:57 PM »
Is Sterling not American? Maybe I am confused...

Commercial Beer Reviews / Alaskan Hop Turn
« on: February 04, 2016, 05:32:18 PM »
Decided to pick this up on a whim. First taste was interesting but not necessarily IPA like. Went to their site to find out that this is their interpretation of a 'German IPA' with sterling and magnum hops along with German pils, Vienna, and Munich malts. Pretty funny that the primary hop is American. Definitely getting citrus and lemon from the sterling. It is 7.5% abv but only 45 IBU so the bitterness is definitely understated. I am getting some decent hop flavor but very little aroma whatsoever. It's actually quite tasty for what it is but definitely not what I was expecting.

Commercial Beer Reviews / Re: Citradelic IPA
« on: February 04, 2016, 05:26:37 PM »
I like it. I thought the tangerine character melds well with the hop character but is not a primary component. It's a nice contrast to Ranger as another year round offering.

Ingredients / Re: Newport Hops
« on: February 04, 2016, 03:23:23 PM »
I have never used them but they appear to mainly be recommended for bittering. I have always wanted to try Magnum for flavor/aroma additions but it sounds like a waste of hops. I wonder if this is a similar type of 'bittering' only hop...

General Homebrew Discussion / Re: AHA App Survey
« on: February 04, 2016, 03:14:11 PM »
almost done

Ingredients / Re: flavor contribution from roasted grain added at sparge
« on: February 03, 2016, 10:17:23 AM »
I am looking to get mostly color from a dark roasted grain like carafa special III but would also like a bit of flavor to transfer to the final beer. When adding during the sparge I assume some flavor be transferred?

I have considered adding near the end of the mash but don't want to mess with my mash pH.

it is not a good idea. It is very difficult to transfer a bit of flavor to final beer. But if you try to do it, wish you luck.

Huh? I expect to get flavor but less than if I conducted my normal 60 minute mash with the roasted malt. For it not being a good idea, it seems that a lot of people do it will decent success.

General Homebrew Discussion / Re: diacetyl in lagers
« on: February 03, 2016, 08:18:44 AM »
Ok well the flavor profile seems just to be very caramelly and toffee like. I need to reformulate the recipe. Thinking 50/50 pils and red x with enough midnight wheat to get the color right.

Kegging and Bottling / Re: super foamy pours
« on: February 02, 2016, 08:47:03 AM »
Is every single pour foamy, like if you pour a second glass immediately after and still get tons of foam?

Yes. Consecutive pours are not quite as foamy as the first but still very bad

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