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Messages - goschman

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16
Equipment and Software / Re: Bru'n Water files blocked by Gmail
« on: January 11, 2018, 02:58:36 AM »
Having tried both, I personally prefer yellow bitter over Jever for German pils. Just throwing another opinion out there...
All opinions appreciated.  Pursuit of perfect Pilsner is perpetual project! Feels good when you get to the point where tiny water adjustments are what you're concerned with, you know you're dialing it in... [yellow dry next on list, actually looks easier to nail.]

For sure. I only recently started to get my pilsner where I want it.

17
Equipment and Software / Re: Bru'n Water files blocked by Gmail
« on: January 11, 2018, 02:49:14 AM »
Having tried both, I personally prefer yellow bitter over Jever for German pils. Just throwing another opinion out there...

18
I got an email about this the other day:
http://beersmith.com/blog/2018/01/03/the-right-way-to-hydrate-dry-yeast-for-beer-brewing/

He talks about using GoFerm. Is that the same as Fermax?

19
Beer Travel / Re: brewery suggestions in Austin, TX?
« on: January 08, 2018, 03:22:10 AM »
I hear pinthouse pizza is great. A brewer from originally from Odell.

20
Beer Recipes / Re: red rye ale
« on: December 29, 2017, 02:52:03 AM »
Interesting on your observations of the Simcoe -- I had the exact same experience with a pale ale I brewed recently, which had 3 oz. of Simcoe in the dry hop. I was hoping for something much more piney than I got -- lots of tropical fruit and citrus, no evergreen tree. I'll probably try something else I want more prominent pine in my profile.

Yeah not sure if it’s the simcoe or something else. People seem to report a cherry character from red x so it could have something to do with that.

I had a single hopped simcoe ipa at a local brewery today and it was agressively piney more than anything.

21
General Homebrew Discussion / Re: What's Brewing this Weekend?
« on: December 28, 2017, 10:50:55 PM »
Just brewed IPA with equinox, cascade, comet, simcoe, and amarillo

22
Beer Recipes / Re: red rye ale
« on: December 28, 2017, 07:26:56 PM »
Just an update on how this beer turned out for anyone who cares.

I couldn't be much happier with this beer however it is definitely quite bold for a 5.4% abv beer. The balance between the rye, hops, and malt character is pretty much spot on for what I was going for. It's the first time I have used red x and felt that the amount was appropriate and got the right hop bitterness to balance it out.

The only negative might be is that I am not sure how well the simcoe hops fit here and I didn't get as much pine as I was hoping for as the hop character is definitely more citrus and some sweet stone fruit influenced by the red x. The color is perhaps slightly light but I would still consider it red and will try to upload a pic at some point. I was a little worried that 20% rye between rye malt and chocolate rye would be overdoing it but it definitely was not.

Below is the hop schedule that I ended up with:
28.00 g Chinook [10.50 %] - Boil 60.0 min Hop 7 33.1 IBUs

24.00 g Centennial [9.30 %] - Boil 2.0 min Hop 8 2.1 IBUs
24.00 g Simcoe [13.30 %] - Boil 2.0 min Hop 9 3.0 IBUs
9.00 g Chinook [10.50 %] - Boil 2.0 min Hop 10 0.9 IBUs

25.00 g Chinook [10.50 %] - Dry Hop 7.0 Days Hop 12 0.0 IBUs
17.00 g Centennial [10.40 %] - Dry Hop 7.0 Days Hop 13 0.0 IBUs
17.00 g Simcoe [12.20 %] - Dry Hop 7.0 Days Hop 14 0.0 IBUs

23
General Homebrew Discussion / Re: What's Brewing this Weekend?
« on: December 22, 2017, 05:32:06 PM »
Sake beer:
74% pilsner
20% oven toasted flaked rice
6% carahell

Sterling @ 60 and 10 min for 23 IBU

White labs sake yeast

This sounds pretty interesting. Have you done this before?

I have done many different iterations but not this particular version. Last year was a rice adjunct lager with sake added at kegging. Rice is known for not attributing any flavor so I am curious how toasting it will affect the profile. I haven’t used the sake yeast in a couple of years but it works really well in beer. That is, if you like sake...

24
Beer Recipes / Re: Red Lager - Recipe Feedback?
« on: December 22, 2017, 05:26:15 PM »
I look forward to your write up. It looks like you just did another rye beer. Did that influence your choices here?

25
General Homebrew Discussion / Re: What's Brewing this Weekend?
« on: December 22, 2017, 04:46:31 AM »
Sake beer:
74% pilsner
20% oven toasted flaked rice
6% carahell

Sterling @ 60 and 10 min for 23 IBU

White labs sake yeast

26
Beer Recipes / Re: Red Lager - Recipe Feedback?
« on: December 20, 2017, 04:34:04 PM »
I would suggest more rye if you want spiciness. My current red rye is 17.5% rye and 2.5% chocolate rye and it’s just right for me. You probably don’t need that much since your not competing with 40% red x which is pretty powerful...

27
General Homebrew Discussion / Re: black and tan question
« on: December 17, 2017, 07:08:06 PM »
I've seen black and tans pictured with a clear divide half way up the glass having the upper part black and the lower part tan. How is this done?

Well the classic is Guinness and bass right? The Guinness is on nitro so I assume it has something to do with that.

28
Beer Recipes / Re: Rye IPA recipe
« on: December 12, 2017, 02:00:22 PM »
I like the recipe. I recently brewed a beer with 20% total rye and it is the first time where the rye really comes through in the beer.

Here is a recent thread regarding cararye:
https://www.homebrewersassociation.org/forum/index.php?topic=30686.0

29
Cherry in german lagers is dark Munich. 

that has always been my take.

What color rating of Munich? Isn't "dark" is dependent on maltster?

most german maltsters' dark or II munich is in the 8-10L range.  I predominantly use Weyermann's which is in that range. 

Some American maltsters dark is much higher L and is more like a specialty grain rather than a base malt.  I wouldn't use a high % of any of those.

Okay thanks. I use Weyermann as well so just wanted to confirm that my dark was the same as your dark...

30
Cherry in german lagers is dark Munich. 

that has always been my take.

What color rating of Munich? Isn't "dark" is dependent on maltster?

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