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Messages - goschman

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About a year ago I had my magnetic tap list white board fall onto my 4 taps below in the middle of the night subsequently draining all 4 kegs onto the garage floor. The white board is now screwed into the fridge wall...

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Yeast and Fermentation / Re: Vindication for us non-rehydrators
« on: June 14, 2018, 03:19:12 PM »
By coincidence that's how I've always done it. It's funny that wort and and yeast want to make beer. It doesn't have to be complicated which is great for me...

3
General Homebrew Discussion / Re: What's Brewing this Weekend?
« on: May 21, 2018, 10:02:09 PM »
German Pils that will be dry hopped with huell melon just went into the fermenter. I normally use mandarina so I am curious how this one will turn out.

100% weyermann pils
Yellow bitter water
Bittered with magnum
2 oz mittelfruh 2 min
40 IBU
1.052
S-189
2 oz huell melon dry hop

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Beer Recipes / Re: maibock
« on: May 18, 2018, 03:39:50 AM »
Couldn’t be happier with how this turned out. Finished at 1.014. Needs a coulple more weeks to fully smooth out. Loving a bit more balance from higher bitterness.
That's great that it turned out nice. The one I made recently didn't last long which speaks to how much my wife and friends liked it. I'll be making this every spring from now on.

Since I don’t brew beers like this I am very surprised at how drinkable it is for 7.4%. I may make some tweaks next time but I think it’s a keeper. I am thinking about doing it in the fall instead of my festbier which it’s basically a bigger version of.

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Beer Recipes / Re: maibock
« on: May 14, 2018, 07:54:59 PM »
Couldn’t be happier with how this turned out. Finished at 1.014. Needs a coulple more weeks to fully smooth out. Loving a bit more balance from higher bitterness.

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Beer Recipes / Re: Mexican Lager recipe
« on: May 14, 2018, 06:21:49 PM »
I currently have a mexican lager with lime on tap. I pureed one whole lime and added at packaging and it came out just about perfect with just a hint of lime. Everyone was adamant about just adding lime to the glass but this method worked out great for what I was going for.

My recipe was something like:
56% pilsner
24% flaked corn
20% Vienna

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Yeast and Fermentation / Re: non WLP/WY Kolsch yeast
« on: May 14, 2018, 04:26:33 AM »
IMO, 2565 is the only kolsch yeast that give the results I want.

Very helpful! What others have you used?

I am really interested in trying the few that Inland Island offers. They are located here in denver so maybe you can't or haven't tried them.

https://inlandislandyeast.com/yeast-library/inis-572-golden-kolsch-style-ale/
https://inlandislandyeast.com/yeast-library/inis-571-kolsch-style-ale/
https://inlandislandyeast.com/yeast-library/inis-573-german-hybrid-ale/

Ive used INIS571 a couple times and I think it’s close to 029.  It’s too clean for my taste, it doesn’t have that pear profile and mouth feel I look for and I’ve gone back to 2565 on my latest kölsch(kegging on Wednesday). 

The word is, 571 is from a local brewery you should know...Call to Arms.  I dint care for their kölsch at all. 

I’m curious which brewery gave you their ferm schedule? I’d like to know if you don’t mind sharing.  The only commercial kölsch I’ve liked in CO is from joyride and steamworks isn’t bad. 


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It was New Terrain. Most local attempts miss the style by a long ways in my opinion but I really enjoyed theirs. Haven’t been to call to arms in some time so I have never tried their kolsch however I do like their beers

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Yeast and Fermentation / Re: non WLP/WY Kolsch yeast
« on: May 11, 2018, 02:19:59 PM »


My 2 cents:
Keep the recipe simple (have you tried 100% pilsner malt?).  Avoid late hops (read: first wort only).  IMO correct water is a big factor here - Martin did a great write up on this a while back for Zymurgy I think.  WLP029 is my go to.  As Major mentioned, in can be temperature finicky.  I've had sluggish starts at 62° while 64° takes off.
I love this style and brew a lot of it. 
This simple approach took BOS at Beer & Sweat last year (humblebrag).  Happy to share any and all info you want. 

Edit: Zymurgy feature was May/June 2017.  "Water for Kölsch Brewing" by Martin Brungard.  Featured in "Kölsch" by Dave Clark.

What IBU figure do you shoot for?

20-25 IBUs.  Ignore the temptation to drop a small amount of a bitterring hop like magnum.  Instead, use a more generous charge of a noble hop (or noble-ish hop like Perle).

Got. I did do a FWH charge of 100% spalt once and liked the results. Perle sounds like a good option since it has higher AA%.

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Yeast and Fermentation / Re: non WLP/WY Kolsch yeast
« on: May 11, 2018, 02:08:19 PM »
My 2 cents:
Keep the recipe simple (have you tried 100% pilsner malt?).  Avoid late hops (read: first wort only).  IMO correct water is a big factor here - Martin did a great write up on this a while back for Zymurgy I think.  WLP029 is my go to.  As Major mentioned, in can be temperature finicky.  I've had sluggish starts at 62° while 64° takes off.
I love this style and brew a lot of it. 
This simple approach took BOS at Beer & Sweat last year (humblebrag).  Happy to share any and all info you want. 

Edit: Zymurgy feature was May/June 2017.  "Water for Kölsch Brewing" by Martin Brungard.  Featured in "Kölsch" by Dave Clark.

Thanks for the information! As you alluded to, I always assumed a good kolsch had a different yeast character than lagers which is part of the reason I am drawn to them.

I have tweaked so many things over the years that it's hard to remember what has worked best for me. I have done 100% pilsner malt before. For my next one, maybe I will just simplify as you suggest and go from there.

What IBU figure do you shoot for?

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Yeast and Fermentation / Re: non WLP/WY Kolsch yeast
« on: May 09, 2018, 02:22:54 PM »
Yeah, 2565 is the one that takes forever to clear.  WLP029 doesn't have that problem.  But I'll agree that 2565 makes the more authentic Kolsch.  WLP029... doesn't seem to really be a great Kolsch yeast.  I've used it many times, and it's fine, but not great.
+1000 029 is almost Lager like. No flavor to add IMO. Between the 2, 2565 no doubt.


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Yeah I was hoping for something other than those two. Apparently all alternatives must not be as good or are the same strain.

Can anyone confirm that w177 is the same as wy2565?

No verification but when I talked to them they said it was from that strain.

Thank you. The local brewery with the Kolsch that blew me away gave me their complete fermentation profile. I will just have to give 2565 another shot with the information they provided me.

Sorry for such a repetitive post. I just thought there were more alternatives available.

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Yeast and Fermentation / Re: non WLP/WY Kolsch yeast
« on: May 09, 2018, 01:10:41 PM »
Yeah, 2565 is the one that takes forever to clear.  WLP029 doesn't have that problem.  But I'll agree that 2565 makes the more authentic Kolsch.  WLP029... doesn't seem to really be a great Kolsch yeast.  I've used it many times, and it's fine, but not great.
+1000 029 is almost Lager like. No flavor to add IMO. Between the 2, 2565 no doubt.


Sent from my iPhone using Tapatalk

Yeah I was hoping for something other than those two. Apparently all alternatives must not be as good or are the same strain.

Can anyone confirm that w177 is the same as wy2565?
Have you been watching this topic?
https://www.homebrewersassociation.org/forum/index.php?topic=31732.0
It seems nobody can confirm any such thing.

Ok. So I guess no one knows which yeast is which anymore. Apparently there are no alternatives to WLP029 or WY2565.

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Yeast and Fermentation / Re: non WLP/WY Kolsch yeast
« on: May 09, 2018, 03:20:51 AM »
Yeah, 2565 is the one that takes forever to clear.  WLP029 doesn't have that problem.  But I'll agree that 2565 makes the more authentic Kolsch.  WLP029... doesn't seem to really be a great Kolsch yeast.  I've used it many times, and it's fine, but not great.
+1000 029 is almost Lager like. No flavor to add IMO. Between the 2, 2565 no doubt.


Sent from my iPhone using Tapatalk

Yeah I was hoping for something other than those two. Apparently all alternatives must not be as good or are the same strain.

Can anyone confirm that w177 is the same as wy2565?

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That is indeed imperial citrus. I don’t ya e any experience with it but their website is pretty helpful.

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Ingredients / Re: Spruce tips
« on: May 08, 2018, 02:46:41 AM »
I think the recent Zymurgy article recommended whirlpooling with 4 oz. however I’m not sure if it was a hoppy beer or not.

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Yeast and Fermentation / Re: non WLP/WY Kolsch yeast
« on: May 07, 2018, 07:37:38 PM »
The brewery was nice enough to provide me their strain and fermentation profile. He says they use W-177 which he believes is the same as WY2565. Can anyone confirm?

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