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Messages - goschman

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136
Beer Recipes / first helles help
« on: February 27, 2015, 05:13:43 PM »
Really digging light german beers lately. Want to do something really simple.

97% pilsner
3% melanoiden

Mash at 148F for 75 min?

FWH noble hops to 18 IBUs

W34/70 yeast

Is the melanoiden appropriate? Anything that would be better? Give me recommendations.

137
Ingredients / caramunich vs caramel/crystal malt
« on: February 27, 2015, 04:51:57 PM »
So I assume that caramunich is caramel munich malt while normal caramel malt it two row. Is this correct? What can I expect from caramunich I? I assume it would just be maltier but still provide sweetness when compared to the regular stuff? I am planning to do an APA with continental malts so I am considering using this but don't want to overdo it.

138
General Homebrew Discussion / Re: spring beer styles?
« on: February 27, 2015, 09:14:49 AM »
The weather should start to turn here late March/early April although wet heavy snow storms are still possible.

I will be modifying my fermentation chamber soon so that it has the ability to heat and cool. Right now I just use it to heat during the winter. Going with the basic son of a fermenter idea with removable interior walls so I can switch between heat in the winter and cool in the summer.

139
General Homebrew Discussion / Re: spring beer styles?
« on: February 27, 2015, 09:01:54 AM »
I have really been wanting to brew a Helles but think that one may have to wait until summer...actually temp control might be an issue for that so I need to think about it sooner than later. I like the idea of a simple pale ale with relatively low bitterness.

140
General Homebrew Discussion / spring beer styles?
« on: February 27, 2015, 08:38:53 AM »
What ya got? I am looking at 12" of snow outside and dreaming about spring. When summer hits I am all about light colored, light bodied wheat, kolsch, and such.

141
General Homebrew Discussion / Re: kolsch observations
« on: February 26, 2015, 10:11:59 AM »
I have been sampling a couple ounces a day and the beer is improving. I get so obsessed that I can't just let it sit...

It is clearing nicely and I am getting more of the kolsch character out of it. It is a little rough around the edges and it still has some likeness to a Czech pils or something. It is 5.5% ABV so I need to get that down and decrease the IBUs closer to 20 which should help. I plan to pick up some commercial kolsch for comparison soon.

Believe it or not, this is my first time using noble hops in about 6 years of homebrewing. I think my homebrew palate has become accustomed to American hops so it is throwing me off a bit. This beer is the most 'authentic' beer I have brewed to date and I think I am bit thrown off because it doesn't have my normal house character.

After all this time, I am starting to fully realize that I kind of approached this hobby in a backward order.

142
General Homebrew Discussion / Re: Kolsch kit
« on: February 25, 2015, 08:43:58 AM »
Get a large tub that will fit your fermenter. Fill with a couple of gallons of water. Switch out frozen water bottles to regulate temperature.

This has worked well for me until I can make the jump to a temp controlled chest freezer for fermentations. I was actually able to do a lager pretty damn well this way but I probably won't attempt that in the summer...

This is what I use for my 30L speidel:
http://www.walmart.com/ip/HOMZ-0409GRBK.08-Storage-Tub-w-Rope-Handles-10-Gal-Black/40736908

143
General Homebrew Discussion / Re: kolsch observations
« on: February 24, 2015, 03:06:36 PM »
So should one pitch at the higher temp and dial down the ferment?  WL states for 029, below 65 only if it is active.  I was reading today on German lager techniques and it stated pitch at high end of yeast specs.  Then wait until it is active and dial it to lowest end of yeast temp spec.  I always thought you develop most of the undesirables during the beginning of the active fermentation?  I've always pitched low end and kept it there when looking for a clean ferment.  I've also found that their specs seam on the high side from my experiences.   

I think you are right to pitch low. From what I have read recently, most pitch low, let rise a couple of degrees for most of the attenuation then finish a bit warmer before cold crashing.

If you pitch enough yeast you can go lower than White Labs advises as others suggest. It seems they are just covering their ass for those that don't make starters. The first couple of times I used this yeast, I stayed between 65 and 69 as they suggested.

For me, when I think kolsch I think something that ferments at lower ale temps and then is lagered for a short amount of time. Low ale temps to me is 60-62 and there is no need to go lower other than preference. Obviously, I am here asking questions so take that for what it is worth.

144
General Homebrew Discussion / Re: kolsch observations
« on: February 24, 2015, 10:25:55 AM »
WLP029 is a very clean fermenter that leaves the beer with a touch of apple and pear ester and tends to remind me a bit like chardonnay. This yeast can stall near the end if the temp is not raised up into the 60s, I have had it happen a few times, but it really works best if you can pitch at 58 and maintain this for a couple of days before ramping the temp into the low to mid 60s for the duration.

It is very powdery, low flocculating strain and can be a bugger to get to clear. But a little fining should do the trick.

BTW: The picture in my avatar is a crystal clear kolsch brewed with wLP029.

I have noticed chardonnay qualities before as well but I am not getting them this time around. I ramped this up to 67F over a few days before crashing it. I got 84% attenuation which is about right from prior usage.

145
General Homebrew Discussion / Re: kolsch observations
« on: February 24, 2015, 09:44:36 AM »
I have no experience with FWH in Kolsch.  Hmm...
I FWH everything now ever since I first tried it.  No 60 minute additions for me.

I gave it shot after a recommendation by Wort-H.O.G. I believe. My tettnang were only 2.1% AA so I threw in a small amount of 10% N. Brewer to avoid having to use such a large volume. I think I will bump my IBUs down a bit next time to get my BU:OG below 0.5

146
Beer Recipes / Re: Rye Pale Ale
« on: February 24, 2015, 09:41:54 AM »
Does flaked rye lend a softer impact? The last time I used rye malt, it didn't seem to get milled very well and my efficiency suffered. I have considered using flaked next time around.

147
Homebrew Competitions / Re: how long to get score sheets?
« on: February 24, 2015, 09:18:41 AM »
Thanks. I am at about 2 weeks now. I know I didn't place but I really want to see my score...

148
Homebrew Competitions / how long to get score sheets?
« on: February 24, 2015, 09:04:54 AM »
How long can I expect to have to wait until I get my score sheet from a competition?

149
General Homebrew Discussion / Re: kolsch observations
« on: February 24, 2015, 08:42:42 AM »
Thanks for all of the feedback. In the past I probably have fermented 65-66F and got more fruity characteristics. I get too caught up in manufacturer recommendations which say it doesn't ferment well below 62F. I realize they state this for those not using starters so that successful fermentation is more likely.

My past attempts had a small amount of late Amarillo hops so I can't really compare them because the flavor profile has changed drastically...

150
General Homebrew Discussion / Re: kolsch observations
« on: February 24, 2015, 08:28:05 AM »
My question is what negative impacts has anyone had using WLP029? There is still a lot of suspended yeast so I am curious if that is making the beer tastes stronger. Will carbonation and cold conditioning get me closer to that classic kolsch taste? [...]
WLP029 - fermented at 62
62 beer temp or ambient?  I use Wyeast 2565 which is supposed to be the same strain.  I ferment at 58-60 ambient.  62 ambient is slightly high.  Both yeasts are very low flocculating.  I usually ferment for a couple weeks and then transfer and cold crash in a keg.  After another couple weeks cold conditioning, I'll check and transfer to another keg if it needs more clarifying.

Beer temp it was very sluggish at 60F so I brought it up a little. Others here were saying these are different strains and from what I remember what clears a bit easier than the other. I have not tried 2565 yet...

I now have an amber on the slurry struggling along at 59F...I am fighting raising the temp and will let it rise naturally after a few days before crashing.

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