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Messages - goschman

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166
Kegging and Bottling / Re: carbonating keg in 48 hours
« on: July 22, 2016, 04:13:33 PM »
Agreed that 30-35 psi for 48 hrs (providing your beer is cold enough) should get you carbed enough.

Thanks! The beer was at 34f when I transferred it to the keg.

167
Beer Recipes / Re: first saison
« on: July 22, 2016, 03:12:08 PM »
Just finished brewing this. Hit my numbers which happens about 25% of the time or less so that is good. Went with the 90 minute mash at 148F so hoping that this sucker gets below 1.005 and hopefully 1.003.

I decided to go with 3/4 oz of centennial added with the lemon zest and basil at 5 min. The lemon/basil character seemed pretty mild in the sample so I am assuming it is not really going to carry through to the final product. I only went with 12 g of basil as it seemed like a lot so I wish I would have went with the full 1/2 oz. I may consider adding some more to the fermenter or just leaving it. Wishing I would have added another malt to provide some color which was probably suggested. It look like it is definitely going to be a pale yellow color.

168
Kegging and Bottling / Re: carbonating keg in 48 hours
« on: July 22, 2016, 01:44:24 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.



Ok, for 48 hrs, I leave it at 30psi/40F. That gets it close, then I drop down to serving pressure. As for the 24 hour plan, 40psi won't vent the regulator but I do know that some regulators will let you go higher. 30psi x 2 days or 40psi-ish X 1 day would be safest. Or the shake method which I'm not a huge fan of.

Just looking for 48 hours so I should be good. Thanks!

169
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.

170
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.

171
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?

172
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.

173
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.

174
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?

175
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...

176
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.

177
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

178
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. 

179
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.

180
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!

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