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Messages - goschman

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31
Beer Recipes / Re: Black IPA
« on: February 23, 2017, 03:51:21 PM »
Here's a thread that I started with recipe for Wookey Jack which is my favorite black IPA:
https://www.homebrewersassociation.org/forum/index.php?topic=28581.0


32
Beer Recipes / Re: SN Sidecar Knockoff
« on: February 23, 2017, 07:48:11 AM »
I like that beer and like what you have. I think Equinox has a pretty high oil content. I would increase the ratio of cascade and mandarina to equinox (2:2:1?) and maybe bump up the total whirlpool addition a tad?

How are you using the orange?

33
Beer Recipes / Re: CAP recipe
« on: February 21, 2017, 05:41:14 PM »
Is this a beer style that people actually like? I've never made one, but it just doesn't sound like an interesting beer to drink.

Sent from my SM-G930P using Tapatalk
They can be really good. I brew them about once a year. If you like a crisp refreshing Lager in the summertime, this is a good one to brew.
I like a crisp refreshing lager in the summertime for sure. I guess it is the corn that I am hung up on. What does it bring to the beer?
I like brewing with adjuncts for some reason. I think corn adds a mild clean sweetness while rice is pretty neautral.

34
Beer Recipes / Re: CAP recipe
« on: February 21, 2017, 03:06:47 PM »
The easy way is 2-row and flaked maize. Stirling will work great. Crystal will add a little American hops aroma, which would be nice.

Thanks. I will check out that link for sure. Just kind of threw the recipe together so it will likely change considerably. I saw a recipe by Jamil on byo that gave me the idea.

35
Beer Recipes / Re: CAP recipe
« on: February 21, 2017, 02:40:45 PM »
Thanks. I don't plan to use/find 6 row or cluster though I realize those are traditional.

36
Beer Recipes / CAP recipe
« on: February 21, 2017, 12:32:46 PM »
Any thoughts? Really having a hard time deciding on what to brew next and have been throwing around the idea of a CAP for some time...

41% schill pilsner
36% american two row
23% flaked corn

21g Sterling 60 min
14g Sterling 15 min
14g Sterling 2 min
14g Crystal 2 min

Yeast?
Probably go with something I have on had which would be 34/70 or S-189. I assume neither of those would be preferred?

1.055
~33 IBU

37
Ingredients / Re: First lager- Vienna lager
« on: February 20, 2017, 08:36:46 PM »
Sterling, Mt. Hood, Liberty, and Crystal, and Ultra are pretty much interchangeable, and all are delicious.
In a recipe like this, definitely.

To the OP, your recipe looks tasty - and it should be ready in plenty of time for Cinco de Mayo. I'm brewing my first Vienna lager in a couple of weeks myself, but I'm shooting for something closer to Negra Modelo. One of my brewing goals for this year is trying to keep something seasonal on tap at the appropriate times, and Vienna fits the bill for the spring.

My Vienna is modelo inspired and probably one of the most drinkable beers I brew.

38
Yeast and Fermentation / Re: English yeast for beginners
« on: February 17, 2017, 10:08:01 AM »
Very helpful. Thank you. I have know that some of my favorite breweries which you mention use English strains

My worry with the M79 was that it would be too expressive for me so I did run it on the lower end of the suggest temperature range. Time to start exploring some more yeast. It's fun but daunting...

39
Beer Recipes / Re: Kolsh
« on: February 17, 2017, 09:59:25 AM »
I did a:
1048
93/7 Pils/Wheat
25ibu tinseth
santiam 5.3AA at 60/30min (1/0.5oz, respect.)
Odell yeast (but 029 would be equivalent)
yellow-full water profile

It came out delicious - like a mini czech pils in most facets.

Odell yeast? Isn't their house strain of English origin?

I've seen suggestions online that it's either English or a German ale strain.  Based on my experience in using it, and how it behaves during fermentation and in finished beers, I'm under the impression that it's a German ale strain.  I've found it most similar to WLP029.  This isn't saying a lot though because it's just my best guess. Odell is pretty tight-lipped about where it comes from and they don't offer samples to anyone (even if you ask politely :D).  If it does turn out to be a English ale strain then it's a very clean fermenting one, which is entirely possible.

The big answer is: I don't know. I feel like it's a German ale strain (kolsch) but it may very well be English (or something else for all I know).  One thing is for sure though - it's good! SUPER top-cropper, and a bit powdery, but good.

Very interesting. I have always got an English yeast character out of most of their beers and considering their flagship is 90 Schilling I just made an assumption I suppose. I thought I read it was of English origin but like you said, they don't divulge much info...

Okay back to Kolsch...

40
Beer Recipes / Re: Kolsh
« on: February 17, 2017, 09:27:53 AM »
I did a:
1048
93/7 Pils/Wheat
25ibu tinseth
santiam 5.3AA at 60/30min (1/0.5oz, respect.)
Odell yeast (but 029 would be equivalent)
yellow-full water profile

It came out delicious - like a mini czech pils in most facets.

Odell yeast? Isn't their house strain of English origin?

41
Beer Recipes / Re: Kolsh
« on: February 17, 2017, 09:26:56 AM »
I brew a hybrid version which just adds some american hop flavor. I use a bit of wheat and vienna since I am not worried about being traditional. 
FWH with noble hops
1/2 oz noble at 20 min
1 oz amarillo at 5 min

Started using G03 for yeast which seems to be the same as 029. Clears very easily. 2565 is harder to work with in my opinion

42
All Grain Brewing / Re: Dark hefeweizen...Huh?
« on: February 17, 2017, 09:21:14 AM »
With that recipe, I get around 7 SRM without any DME which would be in the 'amberish' range? How dark is dark? When you say standard versions of grains were used, what did you use in place of the Caramunich III which is where a lot of the color probably came from?

43
Ingredients / Re: Wheat beer with cocoa nibs? Bad idea? Worth a shot?
« on: February 17, 2017, 07:46:50 AM »
I realize this isn't the goal but what about doing something dark in color but light in roast like a schwarzbier?

I brewed what I called a black wheat a long time ago however I used a clean American yeast. I could see the cocoa working well in that. I think it was 50% wheat, a good portion of pils or two row, maybe some dark crystal malt, and enough midnight wheat to get it to 25 SRM.

I am not a big fan of German wheat beers so the cocoa with that yeast character sounds strange. Like others have said, it could turn out really good if you are judicious with your amounts.

44
Yeast and Fermentation / Re: How many packets of dry yeast
« on: February 16, 2017, 09:28:09 PM »
Maybe a dry yeast super thread can be started? Or we could do multiple threads based on manufacturer?

After my recent experience, I am very interested in trying more mangrove jack strains. Their lineup and descriptions seems pretty excellent

45
Yeast and Fermentation / Re: English yeast for beginners
« on: February 16, 2017, 08:39:14 PM »
To all of the above...

No (yes), I don't care for s-04.  But you've all said it better than I can.

Yes, I really like MJ M79 Burton Union.  But it's still available.  I recently got a pack from Williams that has a best by date of 03/2018.  And I wouldn't be afraid to use it well past that.  I've also seen talk that the new M36 Liberty Bell is the (maybe) same yeast.

I've tried Lallemand ESB twice and like it.  It seems to have some nice character if you start it out around 60 F and finish ~ 70 F.

That's another one that has been on my radar. What have you used it in and what kind of attenuation did you get?

Just looked and liberty bell has pretty much the exact same detailed description as burton union so I can only assume it's the same.

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