Show Posts

This section allows you to view all posts made by this member. Note that you can only see posts made in areas you currently have access to.


Messages - goschman

Pages: 1 [2] 3 4 ... 163
16
Kegging and Bottling / Re: carbonating keg in 48 hours
« on: July 22, 2016, 01:06:25 PM »
24 hours @ 40psi/38F ( I wouldn't go over that) should have the beer mostly carbed, at least well enough to let you eval the beer. Most regulators have a PRV that will only let you pressurize so high before venting anyway. Ask me how I know.....

Cool this is basically what I was looking for.

17
Kegging and Bottling / Re: carbonating keg in 48 hours
« on: July 22, 2016, 01:05:37 PM »
Ok so there isn't one psi I can leave it at for 48 hours to get it reasonably carbed up?

I thought I have seen on brulosophy that they carb at 50psi for 24 hours of something.

18
Kegging and Bottling / carbonating keg in 48 hours
« on: July 22, 2016, 12:01:20 PM »
I am sure there is a chart somewhere...

I have a little over 24 hours to get a keg reasonably carbed. It doesn't have to be perfect because this is just for a buddy to have a sample while the beer develops.

Fridge is at 38F

I was thinking somewhere around 40 PSI?

19
Beer Recipes / Re: marzen
« on: July 22, 2016, 06:42:03 AM »
FWIW, I just did one with 65% Vienna, 21% Munich 9L, 10% Pils, and 4% melanoidan IIRC.


Edit -  Also, this one's on the light end of the color range. I believe it's 7.7 SRM.

The one I just won a silver with was:

  Munich 10L       37.7%
  Pilsner             30.2%
  Vienna             22.6%
  Caramunich III    7.5%
  Melanoidan         1.9%

I think this year I'm lowering the Pils percentage and raising the Vienna and possibly the Munich.

Another good point of reference. Thanks. I am leaning toward something like this which is similar to my original version or possibly going with just Munich/Pils for the base which I have seen on some other threads.

20
Beer Recipes / Re: marzen
« on: July 21, 2016, 12:23:57 PM »
I've been dialing mine in for a bit, and this is where I like it (3 gallon batch):

2 lb Light Munich
2 lb Pilsner
1 lb Vienna
6 oz Aromatic

I like mine leaning more towards the Munich than the Vienna. I was really happy with the change from CaraMunich III to Aromatic - it seems to amp up that Munich character I'm shooting for. It also hits that light orange color that I'm shooting for as well.

Thanks for sharing! I think my goal might be similar to yours. Is the light munich around 6L?
I believe so. I've been using Avangard, and I'm pretty sure it's listed at 6L.

Cool. Thanks. I use Schill base malts with Weyermann specialty malts mostly.

21
Beer Recipes / Re: marzen
« on: July 21, 2016, 12:12:26 PM »
I've been dialing mine in for a bit, and this is where I like it (3 gallon batch):

2 lb Light Munich
2 lb Pilsner
1 lb Vienna
6 oz Aromatic

I like mine leaning more towards the Munich than the Vienna. I was really happy with the change from CaraMunich III to Aromatic - it seems to amp up that Munich character I'm shooting for. It also hits that light orange color that I'm shooting for as well.

Thanks for sharing! I think my goal might be similar to yours. Is the light munich around 6L?

22
Beer Recipes / Re: marzen
« on: July 21, 2016, 12:11:16 PM »
FWIW, I just did one with 65% Vienna, 21% Munich 9L, 10% Pils, and 4% melanoidan IIRC.


Edit -  Also, this one's on the light end of the color range. I believe it's 7.7 SRM.

Thanks Jon. I was also thinking about incorporating some melanoidin instead of the caramunich. This one has got me a little puzzles because I don't want it to be too much like the lager I have on tap right now which is about 60% vienna. I guess similar styles will taste similarly...

23
Beer Recipes / Re: marzen
« on: July 21, 2016, 12:06:06 PM »
In my humble opinion, the right answer is about 50-75% Vienna malt, with Munich and Pilsner malts playing a supporting role, and just a touch of CaraMunich (like you have it already) for that little something extra.  But overall, Vienna malt is awesome, so let it shine.  This *might* not be most traditional, I can't say for sure, but I don't know why not because it sure is yummy.

Here's my recipe for Vienna lager (very similar style -- together Ray Daniels refers to these as "VMO", Vienna/Marzen/Oktoberfest) that won some awards.

http://www.brews-bros.com/topic/57380-vienna-lager-authentic/?p=929686

EDIT: And hey, our names are all over this thread as well from earlier this year -- I'm hearing echos from the past:

https://www.homebrewersassociation.org/forum/index.php?topic=26517.5;wap2

Here, I found an even prettier copy of my recipe:

http://i1022.photobucket.com/albums/af341/dmtaylo1/vienna.jpg

Thanks. I actually have that beer on tap still. It has developed into quite a nice beer but I still am not sure where it fits. I have just been calling it an Amber Lager and am entering it as an International Amber Lager due to the corn.

One thing that a lot of recipes seem to have in common is the use of more vienna like you have suggested. I will adjust accordingly.

24
Beer Recipes / marzen
« on: July 21, 2016, 10:23:17 AM »
I'm back posting yet again  ;)

Need help on a grain bill for a Marzen. It seems that there is quite a variety of proportion of munich to pils to vienna out there.

34.8% munich 9L
30.4% vienna
30.4% pilsner
4.3% caramunich III

25
Yeast and Fermentation / Re: Experience with Saflager 34/70?
« on: July 21, 2016, 07:22:42 AM »
I am a beginner lager brewer with about 7 or so batches under my belt. I have used 34/70 for all of them with very good results. It is very easy to use, predictable, and very forgiving as others here have mentioned. I think it is the perfect strain for a first attempt. 

26
Events / Re: Great American Beer Festival Denver---Presale Tickets
« on: July 20, 2016, 12:44:40 PM »
Overpriced chaos in my opinion but it's right in my backyard. I could see it as a fun reason to travel.

27
All Grain Brewing / Re: mashing at 148F
« on: July 20, 2016, 12:24:10 PM »
I think I will have the time during Friday's brew session so I will likely just go with the long mash. I am hoping to get down to 1.005 or lower which apparently isn't a stretch.

Chicken  ;D  I would do the same with a LHBS crush.  Maybe while you wait for that long mash to convert you can fix your mill.  70% is not shabby at all tho.

My mill works I just need a better one. It's a corona style that has been converted to be used with a drill. On top of that I have crappy drills that can't seem to hold a charge so it isn't out of the ordinary for the drill to die in the middle of milling.

I am chicken though. Ha!

28
Beer Recipes / Re: altbier feedback
« on: July 19, 2016, 05:05:54 PM »
Thanks! I believe the thread I got Martin's comment from was yours.

What's your thoughts on the k97? I have used it a few times and still not sure how I feel about it. I think it's hard for me to tell a difference between it and us05 in the styles I have brewed.

29
Beer Recipes / Re: altbier feedback
« on: July 19, 2016, 02:36:52 PM »
Depends on what you want...Munich malt seems to not be used very often in German alts, although I really like it in my version.  I do a 60 min. mash at 150.  Never bothered to check pH because between my water and the dark Munich they always turn out great.  But I think your pH target looks good.  If you want to go more German, look for the Zum Uerige recipe here in the forum.  Here's my American take on an alt, which has won me a lot of awards....http://wiki.homebrewersassociation.org/MilosAlt

Thanks Denny. As mentioned, I developed this after looking the Zum Uerige recipe which I have saved. My thought is that 1 pound of Munich 9L isn't going send this too far out of bounds. The recipe which I have tried 2 or 3 times had about 22% munich so I have backed off considerably. I think I have about 2 oz more caramunich than what I would use for the Zum Uerige recipe on my system.

I applied some of what Martin was thinking from another thread:
"I've brewed at both ends of the malt bill spectrum and I have to say that neither grist is correct. With a very high proportion of Munich malt, the beer is too richly malty. I just brewed the recipe that Denny posted which is at the all Pils end of the spectrum and have to say that its fine, but it needs just a bit of Munich to add to the depth of malt flavor. I'm guessing that about 25% light Munich might meet the depth I expect." 

So basically, I am just hoping that the munich will add some malt complexity without being too overpoweringly malty.

30
Beer Recipes / Re: altbier feedback
« on: July 19, 2016, 02:19:29 PM »
Also, I realize that a multi step mash or decoction is traditional here. I don't have the ability to easily do that so am just going for a single infusion.

Pages: 1 [2] 3 4 ... 163