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Messages - goschman

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226
Ingredients / Re: Super Pima®
« on: November 23, 2016, 09:41:20 AM »
Ready to keg a pilsner that is 50/50 Schill Pilsner and Weyermann Pale which was inspired by this thread.

Interesting, curious to hear your results. I have never tried to use this with normal brewing processes. It may be too dark and to much sweetness, but it may work as well.

I figured why not try it regardless of my flawed brewing process. The hydrometer sample didn't look too dark but it's hard to say until I get it into a glass. I will try to post a photo once its carbed and clear to see what you think about the color.

227
Ingredients / Re: Super Pima®
« on: November 23, 2016, 08:02:45 AM »
Ready to keg a pilsner that is 50/50 Schill Pilsner and Weyermann Pale which was inspired by this thread.

228
Yeast and Fermentation / Re: W34/70 vs S-189
« on: November 23, 2016, 08:00:07 AM »
Thanks all. So 2124 is the same as 34/70 right? I've got my first pilsner/hoppy lager with 34/70 ready to keg that I am super excited about.

I am brewing an Amber Lager Friday and a Schwazbier the following week so was just considering switching it up. The Amber Lager is an adjunct lager with corn. Maybe the 189 there?

229
Yeast and Fermentation / Re: W34/70 vs S-189
« on: November 22, 2016, 08:19:37 PM »
I generally think pf 189 as more for malty styles and 34/70 for styles that don't have as much body.  Both are equally easy to use and reliable.  I think for a schwarz I'd go with the 34/70.

The last beer I used 34/70 on (pilsner) I got 84% attenuation and the last S-189 I used (maibock which got my second highest score ever) got 79%.
Yes on the Schwarz with 34/70.

So you agree that 189 is better suited for maltier lagers as well?

230
Yeast and Fermentation / Re: W34/70 vs S-189
« on: November 22, 2016, 08:56:25 AM »
I have been wanting to use S-189 but am stuck on 34/70 due to it's reliability and ease of use. How do they compare? Is there anything I should know about using S-189? Is it more prone to diacetyl? I normally ferment lagers at 50F with an accelerated schedule.

I am planning a schwarzbier soon. Would 189 be a good choice for that? What are other good styles for it? Should I ask more questions?
 

I generally think pf 189 as more for malty styles and 34/70 for styles that don't have as much body.  Both are equally easy to use and reliable.  I think for a schwarz I'd go with the 34/70.

Thanks Denny

231
Yeast and Fermentation / Re: W34/70 vs S-189
« on: November 22, 2016, 08:55:31 AM »
Sadly I think they are both sad excuses for real yeast... sorry :(

Thanks for your sympathy

232
Yeast and Fermentation / Re: W34/70 vs S-189
« on: November 22, 2016, 07:45:35 AM »
I will often divide a batch of lager and ferment with 2 or 3 yeasts to taste the differences.

I have a Dunkel that was split 3 ways, WLP-830 (34/70), WLP-833, and WLP-835 lager X. I like the 830 best on this go round.

Is one of those yeasts the same strain as 189?

233
Yeast and Fermentation / W34/70 vs S-189
« on: November 22, 2016, 07:28:42 AM »
I have been wanting to use S-189 but am stuck on 34/70 due to it's reliability and ease of use. How do they compare? Is there anything I should know about using S-189? Is it more prone to diacetyl? I normally ferment lagers at 50F with an accelerated schedule.

I am planning a schwarzbier soon. Would 189 be a good choice for that? What are other good styles for it? Should I ask more questions?
 

234
Ingredients / Re: Your favorite malt and hop of the year.
« on: November 17, 2016, 09:52:24 PM »
Malt - Carafa special
Hop - palisade

235
Pimp My System / Re: Tap Lock
« on: November 17, 2016, 10:40:56 AM »
If my kids are anything like me, I will need some tap locks when they are teenagers. I will probably just disconnect the liquid posts and put a lock on the fridge door...

236
Ingredients / Re: hop hash
« on: November 16, 2016, 08:28:25 PM »
That's good to hear


Yeah it is. I just ordered some of the hop hash. Curiosity got the best of me. I think I'll start with some in a 1 gallon test batch, so I can :   A/ see what I think of it first, and  B/  figure out the right amount to scale up if I do.

Keep us updated. I won't get around to using mine for an while and will be curious what your experience is.

237
Ingredients / Re: hop hash
« on: November 16, 2016, 03:55:16 PM »
As cool as it looks, I wonder since the hops have been so "broken" up like that, how they can retain their oils and glands in such a situation?
Think of it as pellet hops without the vegetal matter, just lupulin glands and resins.
Yep. It's basically the crud that they would normally toss, but now has a market. It's the chicken wings of beer.

hmmmmm...chicken wings

I have seen 'magic hop dust' sold before which is just all the leftover dust in the machine from pelletizing. Is this just a compressed version of that?

238
All Grain Brewing / Re: Pumpkin Ale
« on: November 16, 2016, 02:57:44 PM »
The wife is a freak for pumpkin beers so I brew one once a year. I go light on the spices as a compromise...

239
Ingredients / Re: complimentary hops with Ekuanot
« on: November 16, 2016, 02:45:40 PM »
Basic description from YVH
aroma profile: Citrus, Tropical Fruit, Fruity, Herbal

For some reason, I think I was expecting a different profile. I must have confused it with another hop between brewing and now.

I think it is going to be very good just more fruity than I normally care for. My buddies will love it.



Give it some time. It doesn't have any pine to speak of, but it is pretty complex with fruits and some citrus to me. I think it'll come together in a week or two and you'll like it better. If not, it does really well 50/50 with Simcoe or Chinook. Blatz loves it 50/50 with Citra. Tried several combos with it but not that one. May try it soon.

You were right as usual Jon. This is really starting to come around. I am getting a little bit of all desired hop characteristics which Simcoe is no doubt contributing to as well. I get pineapple, mango, papaya, lemon, grapefruit, stonefruit, and some pine (Simcoe?). Last week I was just getting a lot of pungent pineapple and dank characteristics...

Just purchased another 8 oz from YVH

240
Ingredients / Re: hop hash
« on: November 16, 2016, 02:40:17 PM »
As cool as it looks, I wonder since the hops have been so "broken" up like that, how they can retain their oils and glands in such a situation?

No idea. I just bought 4 oz along with 8 oz of 2015 Equinox which was a great price.

I plan to do an IPA at some point where 2 oz hash will go in at flameout out and dry hop along with whatever hops I decide on.

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