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Messages - goschman

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226
General Homebrew Discussion / first batch with new kettle
« on: June 03, 2015, 07:23:31 AM »
So my tried and true kettle finally had to be replaced and I am planning for my first batch with the new kettle.

My new kettle is larger and has a smaller height:width figure. Since it is proportionally wider, should I expect more evaporation? I will be brewing one of my regulars to help me dial it in but hoping to make small adjustments beforehand regarding preboil volumes based on expectations.

227
Yeast and Fermentation / Re: Safbrew Abbaye Ale
« on: June 03, 2015, 06:13:44 AM »
I'm drinking mine as I type. It's really nice now, dry, peppery, with a light body. But, it took four months to get this way. I like it very much, now. So, I think as long as you are not in a hurry for the beer, the Abbaye yeast is okay. But at this point, I don't know what the advantage over the liquid Belgians might be. Sure, dry yeast is great for its ease of use, but that's a long time to wait for a medium sized beer to age out. So, not sure that I recommend it or not.

I've got the Fermentis Abbaye yeast on order, and will let you all know how that works out. I hope it is better than the Safebrew because I love dry yeast and would like to have a Belgian dry yeast alternative--I know the Belle Saison is good, but I like me an abbey ale or a patersbier as well as a saison.

Thanks for the update. Keep me posted on the Lallemand Abbey strain when you get around to it. I have nothing against liquid yeast but am just looking for decent dry yeast alternatives similarly to what you stated. I am usually grain to glass in about a month so it sounds like the Fermentis strain is not worth the hassle.

228
Yeast and Fermentation / Re: Safbrew Abbaye Ale
« on: June 02, 2015, 02:27:56 PM »
I am diving in on this one.  I am brewing a Belgium Pale Ale tomorrow and will use the SafBrew Abbaye yeast.  If it does turn out more like an English Ale yeast then I'll just call it a Pale Ale.  LOL

Do you have any updates on this one Bama? I am hoping to get another opinion on this yeast.

229
All Grain Brewing / Re: Saison attempt
« on: June 02, 2015, 09:38:28 AM »

Stalled even with the heat?  What was you OG?  I've been thinking about coming back to 3724, but I just can't put up with the stall.

I haven't tried it for this reason plus, I just really like 3711

230
Beer Recipes / Re: belgian single
« on: June 02, 2015, 09:36:56 AM »
I am thinking 1214 or 3522.

3522 works well in a single.  I like to keep it simple: Belgian pils base, some sugar (or candi syrup), and one or two varieties of hops (like Saaz, Styrian Goldings or EKG).

Thanks for the feedback.

I was planning on a belgian pale but this styles seems to be more dry and bitter which I like. I am thinking of a standard 60 minute addition and a larger (2 oz?) 5 minute of something similar to what your recommend.

231
Beer Recipes / Re: belgian single
« on: June 02, 2015, 07:44:43 AM »
Thanks guys.

I was thinking T58 as well but only because I am familiar with it and it is a good attenuator. It can be pretty mild which I like. It probably is not the best choice here so I should go with one of your recommendations. I am thinking 1214 or 3522.

232
Beer Recipes / Re: belgian single
« on: June 02, 2015, 07:01:37 AM »
Can anyone direct me to a good recipe?

I was thinking:
82% pilsner
9% sugar
4.5% wheat
4.5% biscuit

That looks solid to me. I've brewed something pretty similar - I say go with it.  Maybe 1.058-1.060ish.

That's kind of what I am thinking...maybe around 1.054 and get it to finish low. Gonna keep the hop schedule simple but push up the IBUs to around 40. Any recommendations on yeast? I am thinking something more mild and fermented cool but unsure if that would be right. Still finding my way with the Belgian styles...

233
Beer Recipes / Re: Blondie's Ale
« on: June 02, 2015, 07:00:31 AM »
Good to hear. Looks like a solid beer!

234
Beer Recipes / Re: belgian single
« on: June 02, 2015, 06:48:22 AM »
Thanks. To me, 2 lbs of carapils seems way out of place here. After a bit of research yesterday, this beer should be dry and relatively bitter; more so than a blond. I am using the new guidelines as a reference as I don't think this was in the prior version...

235
Beer Recipes / belgian single
« on: June 02, 2015, 06:08:12 AM »
Can anyone direct me to a good recipe?

I was thinking:
82% pilsner
9% sugar
4.5% wheat
4.5% biscuit

236
Yeast and Fermentation / Re: Cold crash before fruit addition
« on: May 29, 2015, 06:50:44 AM »
I have never thought to do it this way. I currently have 2.5# of pineapple sitting in 5 gallons of wit. I wanted it to restart fermentation to avoid a sugary mess. I don't think your idea would work well for sweeter fruits but maybe cranberry will be good.

237
Equipment and Software / Re: Speidel Owners
« on: May 29, 2015, 06:12:58 AM »
I too use the spigot. I dump the very first tiny bit, take a hydrometer sample, then transfer.

238
Beer Recipes / Re: WERID BEER
« on: May 28, 2015, 12:41:14 PM »
Along with the prior comments it might be wise to start with a pretty conservative batch and adjust up for future batches if needed

239
Beer Recipes / Re: Sprucey rye saison
« on: May 28, 2015, 11:47:41 AM »
here is my recipe for a 2.5 gallon batch

4.5lb 2-row
1.0lb rye malt
4.0 oz 10L

4.0 oz spruce tip 60 minute
.25 oz Magnum 30 minute
.25 oz centennial 10 minute

Thanks for sharing. Do you think a decent pale ale could be made with using just the spruce at 60 min similarly to your post? This thread has me rethinking my idea. Sorry...not meaning to hijack.

240
Beer Recipes / Re: WERID BEER
« on: May 28, 2015, 11:28:55 AM »
If you want to keep it dark, you might be able to achieve so smokiness from roasted barley or another dark malt. Look into the smoked malt. I believe there are multiple threads around here related to the different types and best usage.

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