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Messages - goschman

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181
Ingredients / Re: Question about using flaked oats
« on: March 20, 2015, 01:27:00 PM »
Flaked oats are pregelatinized and can be added directly to the mash.

182
General Homebrew Discussion / Re: Vienna Lager
« on: March 20, 2015, 09:05:25 AM »
Thanks for posting. Keep me updated. I could see all Vienna being a bit boring so I may go with something closer to what you have. If I brew this it won't be for a bit so I would interested to hear you feedback.

183
General Homebrew Discussion / Re: Vienna Lager
« on: March 20, 2015, 07:19:04 AM »
What yeast are you using?  2206 is my fave.

I was just planning on 34/70 which is the same as 2124 right? Would this be a decent choice? Seems like it would do the trick.

people say 34/70 is 2124 is wlp830 and very similar. wlp830 which is one of my favorites-good choice IMO.

Okay thanks. Lagers are quite difficult for me to do properly so I should probably try it soon with it starting to warm up here. I have been trying to find a used mini fridge for lagering that can fit my speidel for some time without luck. Most of them have the compressors at the bottom which is the main problem...

184
General Homebrew Discussion / Re: Vienna Lager
« on: March 20, 2015, 07:08:08 AM »
What yeast are you using?  2206 is my fave.

I was just planning on 34/70 which is the same as 2124 right? Would this be a decent choice? Seems like it would do the trick.

185
General Homebrew Discussion / Re: Vienna Lager
« on: March 20, 2015, 06:49:53 AM »
I am not very familiar with this style. How does the grain bill below look?

94.4% Vienna
4.5% caramunich I
1.1% carafa

~10 SRM

Yum.  I would drink a lot of it.

Thanks! I may go with something similar and just kick up the caramunich a tad? Right now I am torn between trying this or a Helles. I am on a German beer kick lately and really enjoying it. Right now I have a Schwarz, kolsch, and alt on which all turned out great. The Schwarz was my first lager and I am really pleased with the results.

186
General Homebrew Discussion / Re: Vienna Lager
« on: March 19, 2015, 09:46:54 AM »
The Devils Backbone Vienna that was presented for tasting at the Long Live Lagers talk last year, by Jason Oliver and Warren Haskell (SP) was outstanding.

The recipe is in their talk, which you can find on the NHC page.

Found it! A lot more crystal malt than I would have thought...
38% Pilsner
38% Vienna
12% Dark Munich
12% Caramber

187
General Homebrew Discussion / Vienna Lager
« on: March 19, 2015, 09:38:02 AM »
I am not very familiar with this style. How does the grain bill below look?

94.4% Vienna
4.5% caramunich I
1.1% carafa

~10 SRM

I can keep the color about the same and cut the caramunich in half by using III instead of I. I am not sure how much crystal malt is traditional...I see some recipes with crystal malts and some without it


188
The Pub / Re: Beer near Lakewood, CO
« on: March 19, 2015, 08:33:46 AM »
Well we only had a day to some sight seeing so we spent an hour at Red Rocks which was a 10 minute drive from where we were staying then went to Idaho Springs to Tommy Knocker Brewery. The Pilsner was fantastic.  Too bad they don't package it.  All of the beer was good although maple beer isn't my thing (yet it's basically the only one they distribute to KC).  The food was good too.  I had elk for the first time and it was delicious.  I wish I could have done more breweries but time was limited.  Thanks for the suggestions.  I will keep them in mind the next time I go to Denver.

They used to bottle the alpine glacier pilsner I can't remember the last time I saw it. I like Tommyknocker for the most part but have noticed consistency issues with the Maple Nut Brown and IPA over the years. I have basically had some undrinkable beers... It makes me weary to buy their beer in six packs however I am a big fan of the Jack Whacker Wheat in the summer time.

189
Yeast and Fermentation / Re: Liquid vs dry yeast?
« on: March 19, 2015, 07:19:10 AM »
.
34/70 is my go to lager yeast.
I really like it too, but I brewed a maibock today using S-189: a really good yeast if you can find it.

This is to be released by Fermentis in 11.5 g sachets this year...

190
All Grain Brewing / Re: more desirable in water: Ca or Na?
« on: March 18, 2015, 02:01:25 PM »
Thank you Martin! It's good to know that it is not harmful at this level and can be beneficial for certain things. I may experiment this go round. After looking at it, it is only 13 ppm more Na than my existing water has which is probably pretty minimal.

I should have noted that this proposed profile is for a helles lager.

I need to figure out how to make my roasty/dark beers smoother but that is another conversation...


191
Beer Recipes / Re: first helles help
« on: March 18, 2015, 01:52:11 PM »
No worries. I have been wanting to try a mash pH of 5.2 on a beer but this would be the wrong choice. May have to wait for that to try on a pils...

192
Beer Recipes / Re: first helles help
« on: March 18, 2015, 12:15:41 PM »
Okay so I think I have settled on this:

82.5% schill pilsner
11% schill munich light
5% weyermann acidulated malt
1.5% weyermann melanoidin

Shooting for mash pH of 5.2-5.3, yellow malty profile.

OG 1.047

Bitter to ~17 IBUs with noble hops (not sure which yet)

W34/70 yeast

Does that look about right?

As Jeff mentioned, I would aim a tad higher on mash pH, say 3.3-3.4 to accentuate  the malt more.

Yeah I suppose that makes sense. I can drop the amount of acidulated malt. I assume you meant 5.3-5.4 not 3.3-3.4?

193
All Grain Brewing / Re: more desirable in water: Ca or Na?
« on: March 18, 2015, 10:37:48 AM »
Thanks Denny. I kind of figured that but have wrapped my head around the nuances of water

194
All Grain Brewing / more desirable in water: Ca or Na?
« on: March 18, 2015, 10:30:15 AM »
When needing to bump up Chloride in maltier beers I normally use CaCl but to reach my desired chloride levels. This gets my Ca higher than desired for the given water profile. Does that matter? I have considered using NaCl after hitting my Ca levels but that would push my Na levels up to 25-30 ppm. I have never used NaCl before. Does using NaCl seem unnecessary?

It seems that with only Gypsum and CaCl, I can hit:
Ca - 62 ppm
Mg - 7
Na -14
SO4 - 55
Cl - 71

This is very close to the yellow malty profile that I am going for with some excess Ca...

I don't fully understand water treatment (obviously) so I am possibly complicating matters more than necessary. I hope this makes sense. Excuse my lack of knowledge.


195
Beer Recipes / Re: first helles help
« on: March 18, 2015, 09:39:04 AM »
Okay so I think I have settled on this:

82.5% schill pilsner
11% schill munich light
5% weyermann acidulated malt
1.5% weyermann melanoidin

Shooting for mash pH of 5.2-5.3, yellow malty profile.

OG 1.047

Bitter to ~17 IBUs with noble hops (not sure which yet)

W34/70 yeast

Does that look about right?

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