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Messages - goschman

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16
Yeast and Fermentation / Re: non WLP/WY Kolsch yeast
« on: May 05, 2018, 04:09:40 PM »
Back to the drawing board I suppose. There must be something wrong with my recipe or process since I don’t get the results I want. They had a great kolsch at a local brewery that had just what I wanted. I asked the brewer which yeast he uses and he told me ‘kolsch’ yeast.

17
Yeast and Fermentation / Re: non WLP/WY Kolsch yeast
« on: May 05, 2018, 03:02:23 AM »
Evaluation by experts of the recent yeast genome study suggests that WLP029 *might* belong on the English part of the tree next to WLP002.  Click the following link, zoom way into the pink section at about the 11:00 mark, and look for "beer094".  If qq's guess is correct, WLP029 might be predecessor to WLP002.  So, maybe try something English?  Ferment cold, 60 F or so.  It almost kind of makes sense when you think about it.

http://beer.suregork.com/?p=4000

EDIT: Looking more deeply into this, I'm now hypothesizing that *maybe* WB-06 is a cousin of WLP003 German Ale II, and both might be decendants of 2565, if my guess is correct that "beer008" is 2565.  Hmm...

More craziness to follow in the next few days, weeks, months, years.

Cheers.

Sounds strange. Haha! Positive wb-06 won’t do it and not very confident about wlp002

18
Yeast and Fermentation / Re: non WLP/WY Kolsch yeast
« on: May 04, 2018, 09:17:57 PM »
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/


19
Yeast and Fermentation / Re: non WLP/WY Kolsch yeast
« on: May 04, 2018, 09:16:40 PM »
K-97 is available in homebrew sachets now. I don’t know it’s source.

Not a fan of K97. I used it quite a while for a lot of different styles and it usually attributed an unwanted tartness. I personally found that it worked well in something like an american wheat but not much else.

20
Yeast and Fermentation / non WLP/WY Kolsch yeast
« on: May 04, 2018, 08:26:09 PM »
I don't know if if it's temperature related or not but I cannot get the yeast character I want from the kolsch yeasts I have tried. Anyone have any recommendations on something that gives that slightly fruity with a touch a sulphur? I have been using Imperial G03 which apparently is the same as WLP029. It's a good yeast but just too clean. Maybe I need to go back to WY2565 but I remember not being too crazy about that one as well. 

21
General Homebrew Discussion / Re: Belgian wit "orange peel stand"
« on: May 03, 2018, 04:16:10 PM »
I add the zest like a dry hop addition. Works great.

22
Ingredients / Re: Help! Stubborn brewer ruined beer with sea salt
« on: April 22, 2018, 05:39:38 PM »
Tastes like a completely different beer today and the salt is barely detectable. I think it is going to be fine. Impatient as usual. Ha!

Was this with or without the potato?

I wonder if some undissolved salt had collected at the bottom and was getting pulled into the first few pints in large amounts?

No potato.

I think it’s exactly what you said. I was taking about 2-3 oz samples every day. I shook the keg then took a sample immediately not realizing that the beer in the line wasn’t mixed with the rest of the keg so it was still very salty. Now it tastes great and there is just a very subtle hint. I’m glad my calculation from test dosing beers wasn’t wrong. It didn’t make sense.

23
Ingredients / Re: Help! Stubborn brewer ruined beer with sea salt
« on: April 21, 2018, 09:15:17 PM »
Tastes like a completely different beer today and the salt is barely detectable. I think it is going to be fine. Impatient as usual. Ha!

24
Ingredients / Re: Help! Stubborn brewer ruined beer with sea salt
« on: April 21, 2018, 03:49:15 PM »
I'm with Dave on not liking Gose.  One sample from a commercial brewer goes in my "One and Done" category. Quoth the raven "Nevermore".

But cheers to all who like the style.

There are some that are done really well around here but I don’t ever need more than one.

Final verdict is to brew another batch and blend. Maybe I will use a few pints with some frozen lime juice to make margaritas

25
Ingredients / Re: Help! Stubborn brewer ruined beer with sea salt
« on: April 20, 2018, 10:03:46 PM »
Try putting a potato in the keg.

Will do. Thanks

26
Ingredients / Re: Help! Stubborn brewer ruined beer with sea salt
« on: April 20, 2018, 08:22:43 PM »
Thanks Martin. Not sure what happened. 1/8 tsp was tasting fine to me in 12 oz. That works out to 2 tbsp for 48 twelve ounce beers and I used half that much. My perception must have been off or the salt never fully dissolved in the commercial beer.

I think I am going to brew a new batch and blend them. Haven’t ruined a batch in some time....

27
Ingredients / Re: Help! Stubborn brewer ruined beer with sea salt
« on: April 20, 2018, 06:10:21 PM »
Just took the keg out and shook it good. No change. Looks like it is what it is unless it somehow subsides over the next couple of weeks.

28
Ingredients / Help! Stubborn brewer ruined beer with sea salt
« on: April 20, 2018, 06:01:58 PM »
Against the advice of others  :-[, I added sea salt and one pureed lime to a batch of Mexican lager at kegging. The amount of sea salt was 1 tbsp which weighs out to about 1/2 oz. For some reason, I decided to steam the lime with sea salted water and combine it all together. It has been in the keg for only a few days however the salinity is way overboard. I have been sampling every day and it seems to have lessened a bit but still way too much.

I had dosed a couple of Mexican lagers with some sea salt to come up with an amount of 2 tbsp for the whole batch however I just wanted a hint so cut that amount in half. Maybe my math was bad or something...

Is there a chance that the salt didn't fully dissolve and is moving to the bottom of the keg?

Any advice or ideas?

I will either have to mix with commercial Mexican lagers to make it drinkable or dump it. It kind of tastes like a gose with too much body and a very limited tartness from the lime.

29
Beer Recipes / Re: maibock
« on: April 20, 2018, 05:05:16 PM »
I know that some brewers are using Red X in place of crystals to get a malty profile.  Just a thought.

Good call. I love Red X at the right amount. Seems like 15-20% would do it. I am chilling the batch right now so it's too late for that...

Final recipe is
75% weyermann pilsner
25% weyermann munich I
21g Magnum FWH
28g Sterling 10 min
14g Crystal Dry Hop
14g Sterling Dry Hop

Yellow Balanced Water
Mash ph = 5.4
90 minute mash at 150F

S-189 yeast slurry harvested on Tuesday

1.070
~34 IBU

30
General Homebrew Discussion / Re: What's Brewing this Weekend?
« on: April 19, 2018, 08:42:41 PM »
Maibock for me. I simplified the recipe this year to just Pils and Munich malt with Hersbrucker hops.


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Curious what your ratio of pils to Munich is. I am brewing my fist maibock on Friday probably at 75% pils and 25% Munich 6L
70% Pils and 30% Munich. I plan on kegging it within a week.
For me, it's an export-strength Helles, which I think should have a similar malt profile to Maibock (all in the family) -- I'm going with 67% floor-malted Bohemian Pils and 33% floor-malted Bohemian Dark.  Sounds like we're all on the same page, can't all be wrong! :) Sterling hops for me.
Last year I made a Maibock with some Vienna and Caramunich along with the Pils and Munich and it ended up with a somewhat muddled malt flavor. This year I also went with a lower OG of 1.066 (lower end of the style) instead of last year’s OG of 1.075.


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What are you guys doing for water?

I was thinking yellow balanced in Bru'n water with a mash pH of 5.4

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