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Messages - goschman

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Beer Recipes / another saison
« on: August 12, 2015, 06:27:58 AM »
I will finally be getting around to doing a saison soon. My last one was kind of boring so I am thinking of adding some rye and increasing the late hop amounts. This is a very rough draft off the top of my head. Any feedback?

70% pilsner
14% light munich
14% rye
2% aromatic

Magnum bittering
citra, cascade, amarillo late hops

Belle Saison

Kegging and Bottling / Re: Second pour always less carbed
« on: August 11, 2015, 07:23:12 PM »
My beer fridge is in the garage which stays above 80f in the summer. I notice that my beers are excessively foamy during the summer due to the warmth of the exterior faucets.

Good to hear positive impressions of Abbaye. I have been afraid to give it a shot after some less than enthusiastic reviews.

Ingredients / Re: El Dorado sweetness
« on: August 11, 2015, 06:26:12 AM »
Much like cooking, you need to know what each ingredient is bringing to the recipe. I love El Dorado because it brings that Starburst Candy sweetness to help balance the citrus of Amarillo and Centennial, and the spicy/dankness of Simcoe or Mosaic in my IPA. The result? I have a bright, crisp, and aromatic IPA. I use it as a 1:4 addition in the boil and in dry hopping, with the three other hops mentioned.

Sent from my iPad using Tapatalk

I believe someone maybe Hoosier warned me beforehand about using a 1:1 with El Dorado and other hops. It's hard to know how much of an ingredient to use when you have never used that ingredient before...

As I draw nearer to finding a solid APA that I want around a lot, my next attempt will be cascade, amarillo, and a little bit of simcoe or citra I think. After all this time, I am coming back around to appreciating what cascade brings to the table the most...

Ingredients / Re: El Dorado sweetness
« on: August 07, 2015, 09:16:26 AM »
Thanks all. I just wanted to confirm my impressions of this hop. Could be good as a supporting hop but I doubt I will be using it again.

Ingredients / Re: El Dorado sweetness
« on: August 07, 2015, 07:14:46 AM »
FWIW, I used Simcoe at FWH and Magnum 60 min for bittering. I think it was over 30 IBUs between the two.

well, as you know the magnum is smooth and not very assertive.

the FWH, well, i'm not going to get into that whole mess, but let's just say that whatever bittering you get from that, is going to be smoother and more muted.

if that's all that was accompanying hop additions, that doesn't surprise me.  one thing to remember is the oil content of the hops - El Dorado is pretty high - very similar range to what Citra has in fact.  so even with other hops in the fray, it can be dominant, especially if predominantly used late boil.

Thanks. To be honest, I don't pay much attention to oil content which is an obvious problem. The same beer that had jarrylo and zythos in place of el dorado and azacca had a good amount of bitterness which is why I was a bit thrown off. I incorrectly thought I had the right amount of bittering for this 'beer' based on my last attempt.

Ingredients / Re: El Dorado sweetness
« on: August 07, 2015, 07:12:25 AM »
Can I add hop shots directly to the keg to add some bitterness?

no - the acids need to be isomerized via the boil.

Gotcha. Thanks. Maybe I will just leave it alone. It's not a bad beer just not a good APA.

Ingredients / Re: El Dorado sweetness
« on: August 07, 2015, 07:07:59 AM »
Can I add hop shots directly to the keg to add some bitterness?

Ingredients / Re: El Dorado sweetness
« on: August 07, 2015, 07:01:13 AM »
FWIW, I used Simcoe at FWH and Magnum 60 min for bittering. I think it was over 30 IBUs between the two. I did use 12 oz of crystal malt.

I have been brewing an apa with different hops every time to find out what I like best. I have found that I definitely don't love the newer super fruity hops by themselves and need something with some pine and citrus. It is going to take a while to get the hop profile I want but I am going to go back to the old reliables; cascade, centennial, amarillo, etc.

Ingredients / El Dorado sweetness
« on: August 07, 2015, 06:27:50 AM »
I currently have an APA on tap that is primarily hopped with Azacca and El Dorado. I definitely missed on this one. It is a fruit bomb, lacking a supporting bitterness, and is very sweet for finishing at 1.011.

I have heard that El Dorado can provide a candy like sweetness. Has anyone experienced to level that they perceive as negative? It tastes much sweeter than my previous APA which had a similar grain bill but had more munich and crystal malt in it so this version should be less malty and sweet...

Beer Recipes / Re: Commission brew/Blue Moon style beer
« on: August 06, 2015, 09:53:29 AM »
In my American Wheat, I used about an oz of orange zest at the end of the boil. That is usually about 5 oranges.

I see a lot of recipes with zest from 1 orange. Maybe my threshold for zest is super high since I using 5 times as much a most recipes...

Beer Recipes / Re: Brown IPA / Noti Brown?
« on: August 06, 2015, 09:51:06 AM »
So is Janet's Brown the same as Russian River's Janet's Brown? I have heard of this beer a lot but have never heard it associated with Russian River. It is listed as a commercial example of a 'brown IPA'....

Beer Recipes / Re: Brown IPA / Noti Brown?
« on: August 06, 2015, 09:44:35 AM »
    The club I belong to set up a competition, where they draw a beer style out of a hat and that's what you have to brew. I wound up with "Brown IPA" which has me scratching my head.
    The only brown I have brewed that is any good is Denny's Noti Brown.
In beersmith it hits all the numbers for brown ipa except the color is a few srm's to dark.
    Any opinions on if this would score well as a brown ipa? Or if anyone has a good recipe they would like to share that would be cool.

I love Janet's brown, but I like Noti brown better!

Since there is no "official" brown IPA style (is there?), it's hard to say.

In the new guidelines 21B. Specialty IPA: Brown IPA

Beer Recipes / Re: What to brew?
« on: August 06, 2015, 06:27:20 AM »
What is your goal? Depending on how much you use for dry hop, this may end up tasting more like an amber ale. I think with your current hop amounts, you won't get that much hop character. Even if you don't want something too hoppy, I would probably decrease your bittering amount and up your late amounts to make up the IBUs.

I do think it will be tasty regardless it just depends on how much of the mosaic you want to come through...

Beer Recipes / Re: first irish red
« on: August 05, 2015, 02:30:33 PM »
Might have to try GP. Never used it before.

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