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Messages - goschman

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31
Probably my favorite brewery. I did not know that Boulevard was bought by Duvel as well. I still like their beer so it doesn't sound like too much will change with FW...

32
Beer Travel / Re: San Diego
« on: July 16, 2015, 07:53:29 AM »
Thanks! Liberty Station is definitely on the list and the others will likely make it on...

33
Beer Travel / Re: San Diego
« on: July 16, 2015, 06:41:17 AM »
I am headed out to SD 4 weeks from today. Are there any new places within the last 2 years that I should be aware of?

34
Kegging and Bottling / Re: bottling from keg: headspace and foam
« on: July 15, 2015, 06:27:09 AM »
Well I will just have to wait and see. The beer gun worked well but I could have done it better. I am entering 5 beers so it will be very disappointing if 4 of them are undercarbed (1 is bottled conditioned and well carbonated).

35
General Homebrew Discussion / Re: Fast ipa
« on: July 14, 2015, 08:51:57 AM »

I tried a few different methods that worked pretty well, but this one has been bulletproof - effective every time and no jello chunks ever.

http://www.bertusbrewery.com/2012/06/how-to-clear-your-beer-with-gelatin.html

This has pretty much been my method of late. I let the keg sit in the fridge overnight before fining to ensure that it is cold. This seems to have made a substantial difference compared to when I was adding during kegging.

36
General Homebrew Discussion / Re: More color than expected
« on: July 13, 2015, 12:33:21 PM »
Are you comparing to previous batches with the same grist?

37
Yeast and Fermentation / Re: Denny's 50
« on: July 13, 2015, 12:31:49 PM »
I need to give this strain a try. I realize it probably depends on wort composition but does it attenuate on par with the usual california yeast strains?

38
Beer Recipes / Re: malt character for pale ale
« on: July 13, 2015, 10:40:25 AM »
If I didn't back the munich and crystal off enough, I will continue to do so little by little on successive batches until it is to my liking. If nothing else, this will be me closer to my goal.

That's the best way to narrow down what you're after. I bet you'll like this version better !

Thanks! I ended up using equal amounts of Azacca and El Dorado for simplicity's sake. I believe you said the El Dorado is stronger so that may have been a misstep. Out of the bag, the Azacca seemed to have a much stronger aroma which I understand may not necessarily carry over.

39
Beer Recipes / Re: malt character for pale ale
« on: July 13, 2015, 10:31:26 AM »
Brewed this guy on Saturday. Everything went great and I am interested to see how it turns out. If I didn't back the munich and crystal off enough, I will continue to do so little by little on successive batches until it is to my liking. If nothing else, this will be me closer to my goal.

40
Beer Recipes / Re: malt character for pale ale
« on: July 09, 2015, 10:32:47 PM »
Point taken. Your Alt comparison is a good one as I can relate to it.

I've never had authentic examples of Alt but I doubt the Germans are using Simcoe, Amarillo and Cascade.  Those varieties combined with late additions allow me to get hops character through even with the caramel character.

I agree with the approach on AIPA.  I use 90%  2-Row and 10% C-20.


Right. I think Martin was referring more to the balance between bitterness and malt character not the overall hop character. Maybe I am wrong. Fwiw, I only used the simcoe, Amarillo, and cascade because the other hops were so underwhelming...or that the malt character covered them. Using over 6 oz of hops for an apa is a lot for me though I realize it is maybe conservative for some...

41
Beer Recipes / Re: malt character for pale ale
« on: July 09, 2015, 02:37:19 PM »
Well, while you are technically correct that Munich malt is a base malt, it produces an intensely malty flavor that I found to be overwhelming when competing with hops and bittering. The example of Dusseldorf Alt comes to mind. That is an intensely bittered ale, often with high malt character that is often derived from munich malt. Even Sticke versions that are dry hopped tend to have modest hop character that is still generally dominated by the malt flavor.   

Adequate sulfate in the brewing water does help dry the finish, but if you still don't produce the hop-centric flavor you want in that APA, I think you will find that backing off the munich and crystal is likely to help.

Point taken. Your Alt comparison is a good one as I can relate to it.

In my first attempt, the bitterness and hop character was there but not center stange. I don't want to say it was 'balanced' from a hops/malt perspective but maybe on the balanced end of the spectrum for what an APA should be. It was actually a delicious beer and maybe a good winter pale ale

42
Beer Recipes / Re: malt character for pale ale
« on: July 09, 2015, 02:27:52 PM »
I like APA to have a tad more malt complexity, too. I still adjust the water chemistry to get a dry finish in APA. But AIPA is a different thing altogether - 2 row and a very small amount of C40 for me.

Yeah I rarely brew an IPA because I always want to complicate the malt bill and not use enough hops. Makes more sense for me to just buy those...

43
Beer Recipes / Re: malt character for pale ale
« on: July 09, 2015, 12:16:21 PM »
Wow, I'm not surprised that there is a problem with hop perception with those grists. I went down that 'complex' malt bill path a decade ago and came to the conclusion that I was fighting with the hops.

Those bills are too malt focused to enable the hops to exhibit. I would knock the munich and crystal down appreciably to leave a malt flavor that is more 'singular '.

I appreciate your feedback. I don't consider 2 base malts and 1 crystal malt to be a very complex malt bill. I prefer some malt character in my pales. If it was an IPA, that would probably be a different story...

44
All Grain Brewing / Re: Another efficiency thread
« on: July 09, 2015, 10:41:33 AM »
I get different efficiencies for every batch which bugs me. When I do batches again I usually get the same efficiency. So basically, my first time brewing a recipe is a crapshoot...

45
Ingredients / Re: Flaked oats in IPA
« on: July 09, 2015, 10:30:38 AM »
I have done a few iterations of an oat pale ale that used flaked oats, oat malt, and golden naked oats up to about 25% of the grist that I could never get quite right. I think I used 10-12% flaked oats with good success as far as that is concerned. The oat malt and golden naked oats seemed to give it a strange character that I didn't care for. I have never had an issue with clarifying it...

If I ever do it again, I will only use oats in the form of flaked.

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