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 ... 14 15 [16] 17 18 ... 101
226
Yeast and Fermentation / Re: liquid equivalents of T-58
« on: April 21, 2015, 03:14:00 PM »
"Thank you for contacting Fermentis.

I will be happy to help you out.  Yeast is a living organism, so I can only give you information on “standard” brews.  Safbrew T-58 typically produces Belgian-type character.  It is known to produce a spicy, peppery flavor when used within our recommended pitch rates.  It also produces an interesting ester/phenol profile that is why I say Belgian-type character.  It has a lower attenuation and a high alcohol tolerance, so it is well suited for higher alcohol beers, leaving some residual sugar to balance the high alcohol.  When used in lower alcohol beers, it will produce a full pallet beer, typical of Belgian beers." 



227
All Grain Brewing / 100% pils malt. Too light?
« on: April 21, 2015, 03:11:35 PM »
I am planning a lager to brew in the next couple of days with 100% schill pilsner malt. It is listed between 1.4 - 1.8 L and the beer is calculated to be 3.3 SRM based on 1.6L. I just kegged an American Wheat with 50% pilsner and is calculated at 3.8 SRM. That beer has not clarified but it appears a lot lighter than the calculation and probably the lightest colored beer I have made.

From a color perspective, should I be concerned with using 100% pilsner? I know that it is commonplace but am just curious what kind of results others have gotten.

228
Ingredients / Re: Additional Dry Hops
« on: April 20, 2015, 08:46:37 AM »
+1.  I often add extra dry hops to the keg for APA and IPA when the aroma drops off, and I leave the hops in. Normally the keg is half or more gone by this point ,so it's gone in another week or two at most. But I don't get vegetal character doing this.

My most recent APA turned out more malty than I was anticipating. This has happened from time to time where I am not getting the hop character that I hoped. I will throw 1-2 oz in and leave in the keg with good success. I have never had any off flavors and my kegs can last more than a couple of months. I am considering dry hopping in the keg only...

229
Beer Recipes / Re: What should I brew?
« on: April 17, 2015, 06:24:33 AM »
American Summer Ale

100% pale
cascade
crystal
us05 fermented at 60

230
General Homebrew Discussion / Re: Mole Stout advice?
« on: April 16, 2015, 01:11:55 PM »
Try to research Copper Kettle's Mexican Chocolate Stout. Awesome stuff! They might give you some advice...

Mexican Chocolate Stout
GOLD MEDAL WINNER AT GREAT AMERICAN BEER FEST - HERB AND SPICE CATEGORY. A RICH BLACK ALE WITH DARK ROASTED MALT FLAVORS BLENDED WITH BITTERSWEET CHOCOLATE, OUR OWN BLEND OF THREE MEXICAN CHILI PEPPERS AND CINNAMON.

7.0% ABV, 50 IBU

231
Zymurgy / Re: Pilsner Urquell triple decoction
« on: April 15, 2015, 02:27:02 PM »
Does anyone have a copy of this recipe that they could share with me?
Or know where it might be posted online somewhere?

Cheers

No idea if this is close:
http://byo.com/stories/item/3030-pilsner-urquell-clone

all grain option is below

232
Yeast and Fermentation / Re: Fermentation and Dry Hopping
« on: April 15, 2015, 01:34:41 PM »
I will cold crash to get as much yeast settled as possible and then dry hop in the primary. I have keg hopped too with good success.

233
Beer Recipes / Re: Wheat beer Ideas
« on: April 15, 2015, 10:00:00 AM »
That's awesome! What yeast strain did you use?

My american wheat is finishing up and I am very excited for it. Probably the most easy drinking and refreshing beer I brew.
weihanstephan. Forgot the wyeast number for that.

3068 (Wyeast)

Got it. Totally missed that you had it in there...

234
Yeast and Fermentation / Re: liquid equivalents of T-58
« on: April 15, 2015, 08:45:28 AM »
As far as T-58 goes, I find it strange that a lot of people seem to use but there is not more information on what styles it is best for. Since I am a Belgian style novice I don't really know although it seems good for wits but I could be wrong there...

With all due respect, why worry about what someone else likes?  Why not just take a leap, brew with it and see what YOU think?

That's actually how I approach most of my brewing. This is more out of curiosity since Fermentis is so horrible with accurately describing their strains. I will let it go.

235
Yeast and Fermentation / Re: liquid equivalents of T-58
« on: April 15, 2015, 08:23:17 AM »
Luckily I don't brew too many styles that need unique or specialized yeast strains. If I was depending on their recommendations for very strict styles I could see making a wrong choice.

As far as T-58 goes, I find it strange that a lot of people seem to use but there is not more information on what styles it is best for. Since I am a Belgian style novice I don't really know although it seems good for wits but I could be wrong there...

Maybe it's similar to their newer Abbaye in that they are hoping to cover a lot of styles but not really do any particularly well?

S. cerevisiae,  you around?

236
All Grain Brewing / Re: Saison attempt
« on: April 15, 2015, 06:58:45 AM »
I've used belle saison the last 3 times and like it very much. Not much to say other than it seems to balance traits I Like in a saison: dryness and tartness are both there but not too much. I suppose if you used more than a little sugar it would go too dry.

I finally have decent temp control after converting my fermentation chamber to a son of fermentation just in time for it starting to warm up. What temp do you like to run Belle Saison at?

237
All Grain Brewing / Re: Saison attempt
« on: April 15, 2015, 06:30:14 AM »
I like rye in a saison. I often do use sugar. I almost feel like I can't screw up a saison. Saison yeast plus malt with or without sugar just wants to be delicious. But lots of good info  on this thread.

Yeah it seems that as long as you have the right yeast it is hard to make a bad saison. I normally go with pils, munich, flaked wheat, and some sugar but would like to try some rye and possibly oats in the next batch. 3711 is my go to but I think I am going to give belle saison a shot.

238
Beer Recipes / Re: Wheat beer Ideas
« on: April 15, 2015, 06:16:19 AM »
That's awesome! What yeast strain did you use?

My american wheat is finishing up and I am very excited for it. Probably the most easy drinking and refreshing beer I brew.

239
Beer Recipes / Re: new Pale Ale
« on: April 14, 2015, 10:36:41 AM »
anyone know the potential yield on red x...1.035ish?

http://www.bestmalz.de/en/malt/E055_BEST_Red_X.pdf

79%...whatever that works out to? 1.037?
79% =1.036

and that's their minimum listed. I'd imagine 81% or 1.038 wouldn't be out of the norm.

I always use the minimum because it makes my efficiency look better  ;)

240
Yeast and Fermentation / Re: liquid equivalents of T-58
« on: April 14, 2015, 08:59:16 AM »
That's kind of what I was thinking. I am wondering what other styles it might work for. Any ideas? My use and knowledge of belgian strains is quite limited...

According to wyeast, I could get away with using 3944 for a tripel which I have been wanting to do. Maybe I could try that...

I would definitely not use 3944 to make a tripel.

Wyeast would apparently...haha

They're trying to sell yeast....I'm trying to make good beer.  I have a lot of friends at Wyeast and I respect their opinions, but that doesn't mean those opinions are always the best way to go.  I know a lot more about 1450 than they do and some of the recommendations they make for that scare me!

I understand. That's why its hard when you don't have experience with a certain yeast and they are telling you it can be used for something that it shouldn't. I guess that's why I come here but it still bugs me...

Pages: 1 ... 14 15 [16] 17 18 ... 101