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Messages - goschman

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166
Ingredients / Re: Wheat beer with cocoa nibs? Bad idea? Worth a shot?
« on: February 17, 2017, 07:46:50 AM »
I realize this isn't the goal but what about doing something dark in color but light in roast like a schwarzbier?

I brewed what I called a black wheat a long time ago however I used a clean American yeast. I could see the cocoa working well in that. I think it was 50% wheat, a good portion of pils or two row, maybe some dark crystal malt, and enough midnight wheat to get it to 25 SRM.

I am not a big fan of German wheat beers so the cocoa with that yeast character sounds strange. Like others have said, it could turn out really good if you are judicious with your amounts.

167
Yeast and Fermentation / Re: How many packets of dry yeast
« on: February 16, 2017, 09:28:09 PM »
Maybe a dry yeast super thread can be started? Or we could do multiple threads based on manufacturer?

After my recent experience, I am very interested in trying more mangrove jack strains. Their lineup and descriptions seems pretty excellent

168
Yeast and Fermentation / Re: English yeast for beginners
« on: February 16, 2017, 08:39:14 PM »
To all of the above...

No (yes), I don't care for s-04.  But you've all said it better than I can.

Yes, I really like MJ M79 Burton Union.  But it's still available.  I recently got a pack from Williams that has a best by date of 03/2018.  And I wouldn't be afraid to use it well past that.  I've also seen talk that the new M36 Liberty Bell is the (maybe) same yeast.

I've tried Lallemand ESB twice and like it.  It seems to have some nice character if you start it out around 60 F and finish ~ 70 F.

That's another one that has been on my radar. What have you used it in and what kind of attenuation did you get?

Just looked and liberty bell has pretty much the exact same detailed description as burton union so I can only assume it's the same.

169
Yeast and Fermentation / Re: English yeast for beginners
« on: February 16, 2017, 08:24:12 PM »
Didn't realize they stopped making it. They responded and said they have replaced it with M36 Liberty Bell which "should" give similar results

170
Yeast and Fermentation / Re: English yeast for beginners
« on: February 16, 2017, 03:27:54 PM »
Feeling pretty dumb here but looking for some good sensory descriptors for English yeast strains apart from 'estery'. I think I have been afraid to use English yeasts after a couple bad experiences with S04 which I think were related to fermentation temps. Just wanted some back and forth regarding the pros and cons, observations, comparison, etc. No real goals here...

I just kegged a blonde ale fermented with MJ M79 Burton Union and am really pleased with the complexity that it added to this beer. I don't know how to describe exactly what I am getting out of it although I do note the pear esters which are part of the yeast description. There is a particular flavor that is kind of 'minerally' that seems to really affect the malt character, mouthfeel, and finish in a much different way than the yeasts I normally use. I have no idea what it is or how to describe it. I guess it is a combination of things instead of one main factor. This combination is a game changer when compared to a lot of my beers.

I know there are people that like s-04, but I hate the flavor, very weird doughy tart flavor, And I try my best to use dry yeast whenever possible. Glad you like the M79, Its on my list of yeast I want to try. Care to post more specifics re: this beer?

I actually find S04 to be quite clean and not very 'Englishy' below 66-67F. Above that is when I noticed issues...

The recent beer is pretty much an American Blonde fermented with M79. It is an old recipe that I tweaked the grain and changed the yeast from US05. I can't recall exactly but it is something like:

45% pilsner
40% pale
10% white wheat
5% honey malt

OG 1.051
FG 1.011 (more attenuation than I was expecting)

~22 IBU
magnum bittering
centennial 10 min

It really reminds me of a commercial beer that I have had a lot of over the years but it is escaping me.

I can't wait to use the M79 again though no idea what I will brew...

171
Yeast and Fermentation / English yeast for beginners
« on: February 16, 2017, 02:12:03 PM »
Feeling pretty dumb here but looking for some good sensory descriptors for English yeast strains apart from 'estery'. I think I have been afraid to use English yeasts after a couple bad experiences with S04 which I think were related to fermentation temps. Just wanted some back and forth regarding the pros and cons, observations, comparison, etc. No real goals here...

I just kegged a blonde ale fermented with MJ M79 Burton Union and am really pleased with the complexity that it added to this beer. I don't know how to describe exactly what I am getting out of it although I do note the pear esters which are part of the yeast description. There is a particular flavor that is kind of 'minerally' that seems to really affect the malt character, mouthfeel, and finish in a much different way than the yeasts I normally use. I have no idea what it is or how to describe it. I guess it is a combination of things instead of one main factor. This combination is a game changer when compared to a lot of my beers.


172
Thanks all. With my current setup, I think I have 0.3 gallons dead space. I should be able to get close enough with my first batch.

173
Assuming your pick up tube reaches the bottom, I think yes.

Good point. No pick up tube. Just the back side of the spigot. I suppose I can just test with water to see if I am able to drain it all the way.

174
When removing my false bottom and using one of these bags with batch sparge, will my dead space effectively be zero? I need to modify my equipment profile in beersmith and not sure what would be a good starting point until I can get it dialed in.

175
Thanks.

176
Equipment and Software / suggestions for grain bag for 10 gallon cooler.
« on: February 16, 2017, 10:20:00 AM »
Seems like this might be the one?
https://www.amazon.com/Brew-Bag-BIAB-Gallon-Brewing/dp/B00QJ76I2W/ref=pd_sbs_79_3?_encoding=UTF8&pd_rd_i=B00QJ76I2W&pd_rd_r=77SWJ5V2Z3TWQGH46AV0&pd_rd_w=6TO7e&pd_rd_wg=u8oYM&psc=1&refRID=77SWJ5V2Z3TWQGH46AV0

I have a 10 gallon round cooler/mash tun and am considering getting rid of the false bottom in hopes of getting higher efficiency. I continually have efficiency issues and am running out of ideas. Thought this might help...

177
Ingredients / Re: Hop aroma
« on: February 16, 2017, 08:22:29 AM »
I haven't had any bad experiences with keg hopping. I will note that with my processes my beer seems to have a VERY pungent/grassy character for the first week while it carbs and I get some hop debris. The hop character normally reaches a good level at about 2 weeks and is about perfect at 3 weeks in the keg. This is good for me because I tend to start drinking beers when they aren't fully developed.

I don't hop in the keg for better results but more out of laziness. A traditional dry hop could very well be more effective. It's easier for me to just keg the beer when fermentation is finished, throw some hops in, and forget about it...

178
Ingredients / Re: First lager- Vienna lager
« on: February 15, 2017, 11:17:13 AM »
I'm looking forward to this beer. I'm going to try the lager schedule outlined on brulosophy. 50-55 till 50% attenuated then warm up till fermention/clean up is done. If all goes well I see my self doing a lot more lager brewing and will probably kick myself for avoiding them for 65 batches

I have had very good success with this method when using 34/70. I leave my chest freezer set at 50F, bump it up 2F per day starting on day 5 until I get to 62F where I leave it for a couple of days, confirm FG, then cold crash and lager.

I bet your beer turns out delicious!

179
Ingredients / Re: First lager- Vienna lager
« on: February 15, 2017, 09:03:01 AM »
It looks very reasonable to me.  As for yeast, your best bet is using both sachets, but you'd probably end up fine with a single sachet as well.

What hops are you using?


My hood for bittering
And 0.5 oz @15 minutes

Not 100% sure if I want to do the 15 minute haven't had many Vienna lagers

I think 1/2 oz at 15 minutes would be good.

I use 1/2 oz of Sterling at 10 and like my results.

180
Ingredients / Re: Hop aroma
« on: February 13, 2017, 08:15:06 PM »
I use muslin bags to keg hop with. I get a lot of debris for the first week while it carbs and I take small samples.

Just make sure you are using enough hops. I never got the results I wanted until I considerably increased my late and dry hop amounts. I am still pretty conservative compared to most but like my results.

Oh yeah hop selection is important as well. Hops with higher oil content will pack a bigger punch.

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