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Messages - goschman

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241
Ingredients / Re: Zesting method?
« on: November 30, 2016, 11:40:59 AM »
I use a microplane which I assume is synonymous with a zester?

242
Yeast and Fermentation / Re: British Blonde - dry yeast recommendation
« on: November 30, 2016, 10:57:02 AM »
I agree, palisade is great, 1.056OG?

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Right now I have it at 1.052 but am a bit caught up due to unknown attenuation. I am looking for something probably 5-5.5% ABV

243
Yeast and Fermentation / Re: British Blonde - dry yeast recommendation
« on: November 30, 2016, 10:49:53 AM »
Well Jon the mrmalty.com puts Burton ale and thames valley as equals...  either strain should get you what you're looking for.  What hops are you thinking?

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Well I was thinking EKG all the way through for about 25 IBU but I may go with Palisade instead as it gives a pretty English character in my opinion.

244
Yeast and Fermentation / Re: British Blonde - dry yeast recommendation
« on: November 30, 2016, 10:48:27 AM »
I am thinking about using Windsor, Mangrove Jack Burton Ale M79 (I don't see it on their website. Is it still made?), or possibly Danstar London ESB.
The M79 Burton is listed on Williams https://www.williamsbrewing.com/MANGROVE-JACKS-M79-BURTON-UNION-P3375.aspx
I haven't used it in a blonde but the description says suitable for golden ale.  It makes a tasty bitters.

Yeah I see it at YVH as well however I don't see it on the MJ website. Made me wonder if they have stopped making it...

245
Yeast and Fermentation / Re: British Blonde - dry yeast recommendation
« on: November 30, 2016, 10:18:49 AM »
Have you tried a Burton ale yeast before? WLP023 or 1318? I think the wyeast equivalent is 1318.

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I have not!

246
Yeast and Fermentation / Re: British Blonde - dry yeast recommendation
« on: November 30, 2016, 10:16:31 AM »
I prefer Burton ale, trying to ferment cool for less fruity flavors.  I assumed Nottingham being clean would be a good thing.

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I am sure Notty would be good but I am hoping for something kind of middle of the road and something I am not familiar with. For my purposes, I would use Notty more for an American Blonde.

247
Yeast and Fermentation / Re: British Blonde - dry yeast recommendation
« on: November 30, 2016, 10:11:17 AM »
Nottingham

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I should have excluded that along with S-04. By buddy uses Notty a lot and is too clean for what I am going for in this beer...

248
Yeast and Fermentation / British Blonde - dry yeast recommendation
« on: November 30, 2016, 10:07:12 AM »
I am thinking about using Windsor, Mangrove Jack Burton Ale M79 (I don't see it on their website. Is it still made?), or possibly Danstar London ESB.

I don't brew anything English inspired so am looking for something with some character but will likely ferment pretty cool to avoid too many fruity esters.

After reading some of the thread below, Windsor seems like a good option. Any recommendations on dry English yeasts other than S-04?

For the recipe, I am thinking something simple, light colored, and am open to any suggestions. Probably going for something similar to a British Golden ale with less hop character...
89% Golden Promise
7% flaked maize
4% torrified wheat

249
The Pub / Re: Cocktails
« on: November 29, 2016, 12:16:45 PM »
1-1/2 oz silver tequila
4 oz peach flavored soda
pulverized slice of jalapeno, couple of pinches of fresh cilantro, lime wedge
ice filled rocks glass

250
Beer Recipes / Re: Black Lager
« on: November 29, 2016, 10:12:15 AM »
I think the recipe looks good, but am wondering if you will be able to notice the amber malt contribution with all of your darker munich in there already? Just curious what the amber malt will bring to the table in this beer, I guess?

It's one of those things that I included in the first batch and just left there. I suppose it adds complexity (maybe some biscuit) more than anything else and since I see it in brown ales and porters I don't think it can hurt.

251
Beer Recipes / Re: Black Lager
« on: November 29, 2016, 07:47:25 AM »
It should be a good  beer as long as you hit your numbers.  How many bad beers have you made? I'm guessing maybe 1 ever?

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Eh a few bad beers for sure but it's usually when I add too much of a strange ingredient. When I keep things simple, they usually turn out good.

252
Beer Recipes / Re: Black Lager
« on: November 29, 2016, 07:30:27 AM »
I think the 5.3-5.4 oH is better for the dark lagers there isn't any heavy roast that your taking the edge off of.  Other than that it looks predictable if I can say that without ruffling your feathers

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Yeah my only question was regarding the mash pH. I will probably lower it.

Predictable? Interesting. My goal is to make a good beer. I would rather have it be predictable than odd I suppose.

253
Beer Recipes / Black Lager
« on: November 29, 2016, 07:15:59 AM »
Any feedback?

54% Pilsner
33% Munich 9L
5% caramunich III
4.3% amber malt
3.7% carafa III

1.053
150F mash for 60 min
FWH with Magnum for ~25 IBU
W34/70
Brown Balanced water
Mash pH 5.6

254
Beer Recipes / Re: British Golden Ale
« on: November 26, 2016, 02:58:47 PM »
This style seems to be pretty Americanized... How is this just not a less bitter APA? I would think that a requirement must be at very least an English ale strain?

If I was attempting one, I would also most likely use Golden Promise as the base, maybe some flaked corn for adjunct, and a small amount of light crystal along with a touch of character malt (biscuist, victory, munich, etc).
Maybe a blend of english and american hops, and english yeast.
Otherwise, to me, it becomes pretty much a hoppy american blonde or less bitter APA. Just my 2 cents.

Those were my thoughts exactly. I personally would use all UK ingredients with a mix of UK and American hops. I have been thinking a British Blonde ale in the same vein but lighter on the hops.

255
General Homebrew Discussion / Re: What's Brewing this Weekend? 01/18/2014
« on: November 25, 2016, 07:40:10 PM »
Just finished up an Amber Lager

59% Vienna
20% Munich 6L
20% Flaked Corn
1% Midnight Wheat

21 g Sterling 60 min
14 g Sterling 10 min

1.049
26 IBU

34/70



Sounds great. Sort of Negra Modelo-ish? Regardless, I bet it goes quick!

Yep. Negra Modelo was the inspiration for this beer. The original idea was to use Pilsner malt but I swapped that out for Munich for slightly more malt. I increased the IBUs by 10% from the first batch to cut through the malt a little more.

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