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Messages - goschman

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121
Other Fermentables / Re: pellicle on cider
« on: February 02, 2017, 01:50:58 PM »
I'd be surprised if it doesn't turn out bone dry and very tart with peaches in there, not to mention the likely Brett.  If still in the fermenter, leave it alone for another month or two and see what happens.  If it's kegged, you can still wait and see if/how it mellows with age.  I don't think it will stay sweet unless you killed off the yeast with chemicals or pasteurization.

Last gravity check I took was three weeks ago before taking of the yeast and was at 1.002. It tasted like uncarbed, tart champagne to me. It is in the keg so I am curious to see how it develops as it carbonates. Unless something changes considerably, this is likely just a placeholder until my current fermenting beer is ready to go.

I am still surprised by the lack of character from the infection at this point. I think it might be giving it a strange mouthfeel but nothing in the way of flavor.

122
Homebrew Clubs / Re: New Denver, CO Homebrewers Club (South Broadway area)
« on: February 02, 2017, 10:02:21 AM »
Interesting it is in my outbox and the address is correct. I will resend

123
General Homebrew Discussion / Re: What's Brewing this Weekend?
« on: February 02, 2017, 09:57:43 AM »
Brewing a kottbusser influenced wheat ale.

124
General Homebrew Discussion / Re: What's Brewing this Weekend?
« on: February 02, 2017, 09:43:33 AM »
Looks great! Gotta love the color on that wort.. 26% vienna, that beer would normally be brown :)

Brown? Wow! I must be using the wrong Vienna malt

125
Other Fermentables / Re: pellicle on cider
« on: February 02, 2017, 09:31:55 AM »
Seems that I back sweetened too much

126
Ingredients / Re: malts with smooth or interesting roast qualities
« on: February 02, 2017, 09:30:37 AM »
Thanks for all of the help.

The base of the beer will be Munich 9L with a couple of pounds of pilsner. I am thinking the grain other than carafa will have "chocolate" in the name. I have really liked chocolate rye the couple of times I have used it so might go that direction.

127
Ingredients / Re: malts with smooth or interesting roast qualities
« on: February 02, 2017, 07:26:02 AM »
I'm into subtle, like chocolate malt and agree that chocolate wheat and rye are nice.
I have noticed that in the last few years the American urge to have more, more, more has led commercial brown ales to taste like porters, porters to taste like stouts, and stouts to taste like sweet ashtrays. I guess I'm a less is more guy.

That is kind of my thought. I had a brown ale that was just amazing the other day which was kind of the inspiration. It had a mild roast and chocolate character and was super smooth. It was also lighter in color which is how I remember brown ales when I used to drink them regularly a long time ago.

128
Ingredients / Re: malts with smooth or interesting roast qualities
« on: February 01, 2017, 07:17:27 PM »
OK, now I'm lost.  There's brown malt.  Then there's at least three different types (in L) of chocolate malt NOT counting rye and wheat.  And there's also three grades of Carafa Special.

Just looking for opinions. I am planning on carafa special I because I don't need the color and like it. The other "roasted" malt is TBD. I am not pertaining to any style. The malts I originally listed were just some ideas.

129
Ingredients / Re: malts with smooth or interesting roast qualities
« on: February 01, 2017, 05:52:16 PM »
I really like brown malt too, but too much and your brown ale becomes a porter. I like 6-8 oz of chocolate malt in my American Brown (5 gal)  for reference. I wouldn't want more roast than that in mine. $0.02 .

Do you use other roasted malts?

Sure. I pretty much use them all in various recipes. I just posted the chocolate reference as a gauge for roastiness in brown ales since you're making one. Just worried that you might use too much brown malt amd get a roastier beer than you were after.

Totally misread your post as you use 6-8 oz of brown malt

130
Ingredients / Re: malts with smooth or interesting roast qualities
« on: February 01, 2017, 05:41:33 PM »
I really like brown malt too, but too much and your brown ale becomes a porter. I like 6-8 oz of chocolate malt in my American Brown (5 gal)  for reference. I wouldn't want more roast than that in mine. $0.02 .

Do you use other roasted malts?

131
Ingredients / Re: malts with smooth or interesting roast qualities
« on: February 01, 2017, 03:56:50 PM »
I love brown malt, but I'm not sure what kind of contribution you'd get with 5oz, as I've never used that little.

How much would you recommend for a 5 gallon batch? I have no experience but have read some saying it can be pretty powerful.

powerfully delicious maybe haha. I like it at around 8% of my porters grain bill, but I REALLY like it. Some other folks could chime in on their usage.

Good data point. Thanks.

132
Ingredients / Re: malts with smooth or interesting roast qualities
« on: February 01, 2017, 03:46:36 PM »
I love brown malt, but I'm not sure what kind of contribution you'd get with 5oz, as I've never used that little.

How much would you recommend for a 5 gallon batch? I have no experience but have read some saying it can be pretty powerful.

133
Ingredients / malts with smooth or interesting roast qualities
« on: February 01, 2017, 03:36:52 PM »
Other than the traditional dehusked roasted malts, does anyone have any advice on something interesting for a brown ale?

My thoughts were to split the roasted malts between some carafa special which I love and something else. Grains like Brown, Chocolate Rye, Pale Chocolate come to mind. I will be using relatively small amounts. Something like 5-7 oz of the carafa special and the other malt.

134
Homebrew Clubs / Re: New Denver, CO Homebrewers Club (South Broadway area)
« on: February 01, 2017, 03:12:52 PM »
Interested. Email sent

135
Other Fermentables / Re: pellicle on cider
« on: January 31, 2017, 09:17:06 PM »
It seems salvageable. I am thinking about adding something in the keg to make it more interesting. I added a couple pounds of peach puree when pitching the yeast so maybe it caught a bug from that.

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