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Messages - goschman

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121
Beer Recipes / Re: Germerican Pale
« on: April 12, 2016, 01:34:32 PM »
Any recommendation on water profile? I have been using the 'pale ale' profile with about 217 ppm of SO4. It seems that some around here have been backing of their sulfate amounts in hoppy beers.

Right now, I am looking at:
Ca - 114
Mg - 7
Na - 14
SO4 - 200
Cl - 55

mash pH 5.38

122
General Homebrew Discussion / Re: Split batch different dry hops
« on: April 12, 2016, 01:25:52 PM »
For hopstands, I have had varying results (likely due to my own procedural mistakes) and don't like that it makes my brew session longer. I am considering just increasing my dry hop amounts and forgoing the hopstand completely.

123
Beer Recipes / Re: Hoppy IPA question
« on: April 12, 2016, 08:39:58 AM »
I think the main advice you are going to get is to use more hops. For comparison you have 5 oz of hops here and I use 5.5 oz for a pale ale. I rarely brew IPAs because of the amount of hops they need. I would add at least an ounce of hops at the end of the boil and another at dry hop.

A lot of people seem to like getting all of their IBUs from the bittering addition and using the rest of the hops at flameout/hop stand/whirlpool and dry hop. You could have better success with doing this and then using 4 oz of hops at the end of the boil and 4 oz dry hop...

Also, if you are looking for a 'fruity' IPA you may want to experiment with some of the newer hop varieties. What you have looks like it may be more citrusy which is what I prefer

124
Beer Recipes / Germerican Pale
« on: April 12, 2016, 06:48:40 AM »
Brewing this guy on Friday. I will be kegging a Kolsch in a couple of days so I thought I would use that yeast instead of the K97 which I have used for the past couple iterations. I think the grain bill is a keeper after experimenting with different combinations of pilsner, vienna, munich, and caramunich. The Cascade has become a constant as well. Just trying to find that second hop to fit. So far the best version had the same hop schedule with centennial and palisade in place of the sterling. Feedback?

95.7% Schill Vienna
4.3% Weyermann Carahell

1 oz Sterling and Cascade 20 min
1 oz Sterling and Cascade 5 min
1 oz Cascade DH
1/2 oz Sterling DH

WY2565

1.057
~50 IBU

125
Beer Recipes / Re: Hoppy American Wheat recipe help
« on: April 11, 2016, 10:08:21 AM »
Wheat pale ale is a good description. I have thought about decreasing the IBU to 25. 

Doubling the late additions? This a 3G batch. I could do that. I don't go hoppy too often so I am not that sure about the quantities needed.

Sorry didn't realize it was a 3 gallon batch. Maybe increase the amounts by 50% or so?

126
Beer Recipes / Re: Hoppy American Wheat recipe help
« on: April 11, 2016, 09:59:35 AM »
Personally I would decrease the bittering addition and at least double your late/dry hop additions. I guess it depends on your goals though. Are basically looking to brew a wheat pale ale?

127
Beer Recipes / Re: Belgian Red X
« on: April 08, 2016, 01:34:08 PM »
I recently brewed an IIPA, which had 50% Red X, 45% Pilsner and 5% sugar.  It was a beautiful color though not red.  Do you find the 100% Red X a little cloying?  I found the flavor to be a bit like a crystal malt which makes me wonder.

The bottom line is that I want a RED beer, but one that tastes good and which showcases the hops.

My experience is somewhat similar to yours however I have found the sweetness to decrease considerably after a few weeks. My friend did a red IPA with it and had the same experience.

Very interesting!  I may go 100% next time.

I think next time I use it I am going to go pretty much the same route you did. 50/50 pils/red x with a bit of roasted grain to make up color. Sorry to go off topic...

128
Beer Recipes / Re: Belgian Red X
« on: April 08, 2016, 12:37:13 PM »
I recently brewed an IIPA, which had 50% Red X, 45% Pilsner and 5% sugar.  It was a beautiful color though not red.  Do you find the 100% Red X a little cloying?  I found the flavor to be a bit like a crystal malt which makes me wonder.

The bottom line is that I want a RED beer, but one that tastes good and which showcases the hops.

My experience is somewhat similar to yours however I have found the sweetness to decrease considerably after a few weeks. My friend did a red IPA with it and had the same experience.

129
General Homebrew Discussion / Re: Can't Decide What Brew Next
« on: April 08, 2016, 10:48:18 AM »
I'm really curious how a pale American lager might be if made with quality ingredients, as opposed to cheap ingredients.
I'm thinking no adjunct, 1.050 from Bestmalz Pils, about 25 IBUs from Crystal, around 2.7 volumes. Would that qualify?

My pale lager is very similar to this idea. 85% Pils, 13% Vienna, 2% Melanoidin with 25 IBUs from sterling and crystal

130
Beer Recipes / Re: Belgian Red X
« on: April 08, 2016, 09:19:05 AM »
I like it. I was drinking my 100% red x lager last night and noticed a cherry like flavor for the first time. I don't get any tartness but I get an interesting mix of flavors including light toffee and caramel.

131
Beer Travel / Re: New Orleans
« on: April 06, 2016, 02:57:31 PM »
I have centered trips around beer in the past which is definitely not going to be the case this time. I just want to make sure that I don't miss a good spot if I am near it. I want to try as much traditional local food and drink as possible...

132
Yeast and Fermentation / Re: Confessions of a Yeast Abuser
« on: April 06, 2016, 02:35:28 PM »
I abust yeast regularly and love my results. It's the only thing that I pretty much ignore advice on for the types of beers I brew. Very surprised that my lager yeast abuse has created such fine beers IMHO...

133
Beer Travel / Re: New Orleans
« on: April 05, 2016, 02:30:26 PM »
Thanks. I will be traveling in late June and no virtually nothing about the city at this point. I quick google search brought these up in the area as well:

Crescent City
Jackson Brewery Bistro Bar
Brieux Carre Brewing

Do these exist?

Crescent City is the first one I mentioned.  Their thing is German beer and food.  For the most part, they're good, but not great.  Similar to how I would have described Gordon Biersch before Sonny got there.  GB only had a few OK brewers between Sonny and another guy a few years prior to him.  Skip the Jax Bistro.  It's not going to have anything you can't find in any other bar in the Quarter.  Its name is because it's located in the mall that used to be the Jax brewery a long time ago.

I would have mentioned Brieux Carre, except that they're not really anywhere near being open (target is Mardi Gras 2017).  The list at Nora's link is current, so if it's not listed on there, it's not in production yet.  If you get your dates and schedule nailed down, let me know.  I'm always looking for an excuse to head to New Orleans.

Awesome thanks. I think we are going to stay in the Merigny area so that we can be close to Frenchman and the French Quarter.

134
Beer Travel / Re: New Orleans
« on: April 05, 2016, 11:19:53 AM »
Thanks. I will be traveling in late June and no virtually nothing about the city at this point. I quick google search brought these up in the area as well:

Crescent City
Jackson Brewery Bistro Bar
Brieux Carre Brewing

Do these exist?

135
Beer Travel / New Orleans
« on: April 05, 2016, 09:16:15 AM »
Any recommendations on breweries near the French Quarter?

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