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Messages - goschman

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181
Yeast and Fermentation / Re: Multiple strains for saison
« on: April 20, 2017, 06:12:48 AM »
I really like Belle Saison actually. it's a crisp, lemony finisher. and is a beast.

Big fan of this one. I find it to be very similar to 3711 in a lot of aspects. Not sure how it compares in mouthfeel...

182
Kegging and Bottling / Re: first closed transfer
« on: April 20, 2017, 06:11:12 AM »
I suppose I misspoke calling it a 'closed transfer'. The top of the fermenter is open while transferring. I don't know how I would do it otherwise...

183
Kegging and Bottling / Re: first closed transfer
« on: April 19, 2017, 08:29:59 PM »
Finished up and I suppose it just takes what it takes. Anyone care to share their process although it is pretty self explanatory?

184
Kegging and Bottling / first closed transfer
« on: April 19, 2017, 07:55:42 PM »
Going from spigot on speidel directly to liquid post of keg. How long should this take for 5 gallons? I seem to be at a rate of 1 gallon per 5 minutes which is probably at least 10 times longer than my normal method.

185
General Homebrew Discussion / Re: I'm In A Slump
« on: April 19, 2017, 06:53:50 AM »
I guess my idea of a slump is the beers aren't tasting as good as you think they should. Which is a process problem. Absolutely agree it could be jaded style issues too.

My slumps are usually related to having different expectations about a finished batch usually related to not fully understanding what certain ingredients may bring to the equation. More experience based I suppose.

My current slump has to do with not enjoying a particular yeast strain I have never used and having different expectations for a 50/50 red x/pilsner beer after experiencing what 100% red x is like.

186
General Homebrew Discussion / Re: I'm In A Slump
« on: April 18, 2017, 11:15:46 AM »
I am right there with ya. I have been pretty disappointed in some recent batches including a red lager featuring red x, a blonde ale fermented with english ale yeast, and a cider that just ended up funky tasting. Actually 3 out of the last 4 like you! My most recent brown lager is great and will hopefully be the beginning of the turnaround.

It sucks when you are really excited for a new batch and it turns out to be disappointing. I will be going with some recipes that cannot fail for the next few...

187
Yeast and Fermentation / Re: Fermentis BE-134
« on: April 13, 2017, 09:58:07 AM »
I hope its not belle saison in a different package. Not talking down on that yeast, but It'd be great if it was a different yeast for varieties sake. The specs seem different.

we seem to be entering a golden age of saison yeast. Every few weeks another comes out.

Good point about hoping that it is different.

Now only if there was a dry kolsch yeast out there...

188
Yeast and Fermentation / Re: Fermentis BE-134
« on: April 13, 2017, 08:30:06 AM »
Very curious to see how it will compare to Belle Saison which I enjoyed the one time I used it.

189
Yeast and Fermentation / Re: Fermentis BE-134
« on: April 13, 2017, 07:59:16 AM »
This product might only be sold in 500 g packages at this time.  If popular, it might then be sold in 11 g packages.

Sounds like 11.5 g sachets it is...

Thanks for the info. Will this be available in 11g sachets as well?
Yesterday at 6:52am

Fermentis Dry Brewing Yeast In 11,5g sachet - Yes it will :)
Yesterday at 6:58am · Edited

190
Yeast and Fermentation / Re: Fermentis BE-134
« on: April 12, 2017, 12:49:00 PM »
You've peaked my interest!!  I cannot seem to find it available from any supply shops yet.  Have you seen it available anywhere yet?

I think they just announced it so my guess is that it may take a bit to get to suppliers.

191
Yeast and Fermentation / Fermentis BE-134
« on: April 12, 2017, 11:22:54 AM »
Curious to see others feedback as this starts to get used

http://www.fermentis.com/wp-content/uploads/2017/04/SafAle-BE-134_EN.pdf

192
Beer Recipes / Re: thoughts on this big boy
« on: April 07, 2017, 02:36:14 PM »
I would use the GP in place of the 2 row and cut the amount of crystal malt in half. Just me.

193
Ingredients / Re: mandarina and hallertau mittlefruh
« on: April 07, 2017, 10:52:57 AM »
Neither of those hops is assertive like an American ale hop would be. Mandarina isn't Citra level fruity - it has floral, spicy character like Hallertau but with a subtle mandarin orange/citrusy character. Personally, I'd blend 50/50. Sounds good!

Thanks Jon. My recipe was initially designed to go 50/50 but thought I would check with the good folks here.

194
Ingredients / mandarina and hallertau mittlefruh
« on: April 07, 2017, 10:17:57 AM »
Planning a dry hopped pilsner with these two; neither of which I have used.

My question is what ratio would you use these guys for flavor and aroma additions to get equal contributions? From what I can tell Mandarina has about twice as much oil as HM. 2:1 HM to Mandarina?

195
Ingredients / Re: Malt base for an orange hue
« on: April 06, 2017, 10:59:47 AM »
Assuming you are brewing 5 gallon batches, try adding a pound of caravienne to your base malt mix.

My last hoppy lager was predominantly pilsner with some munich, vienna, and a tad of caravienne. It was pretty on the border of gold/orange and some more caravienne would have gotten it there for sure...

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