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Messages - goschman

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301
How about the "PseudoBohPils"?

The fact that you formed that in a question has me wondering if you are less than certain.

Never brewed that style but that's what I would use. Most of my feedback gets disregarded so a "?" helps...

302
How about the "PseudoBohPils"?

303
Classifieds / Re: Brewery Job Opportunity
« on: May 28, 2017, 09:43:38 AM »
Ok not lucky. Good brewery though.

304
Classifieds / Re: Brewery Job Opportunity
« on: May 27, 2017, 06:49:58 PM »
   Interesting, without mentioning the name of the brewery, I was in a couple weeks ago and the assistant brewer said he'd been offered a job in Alpine with the news guys there. I told him I was envious. If I lived in Laramie I'd probably apply and see what happens.

Lucky dude if that's Melvin.

305
All Grain Brewing / Re: Understanding Diastatic power
« on: May 26, 2017, 02:31:14 PM »

I was referring to flavor more than fermentability as I wouldn't be worried about that at 7%. Luckily I don't know what I'm talking about. I will go silent.

Don't do that!  But it's no more unusual to have crystal in certain lagers than it is in ales.

Sorry! A little defensive after a thread blew up on me earlier. Derail over. Carry on...

306
All Grain Brewing / Re: Understanding Diastatic power
« on: May 26, 2017, 02:15:04 PM »
and what was the FG?

That's a large amount of crystal malt for a lager in my opinion. I personally rarely put crystal malt in a lager unless it is a very small amount. It could be the combination of the munich flavor and the crystal malt that you don't like. Maybe switch it up to light munich and less or no crystal to see how you like that?

Just a thought. Not meaning to derail.

Maybe, maybe not.  And either way, it's not enough to have a drastic affect on fermentability.  I use more than that for IPA and APA and it doesn't affect attenuation much if at all.

I was referring to flavor more than fermentability as I wouldn't be worried about that at 7%. Luckily I don't know what I'm talking about. I will go silent.

307
All Grain Brewing / Re: Understanding Diastatic power
« on: May 26, 2017, 01:08:26 PM »
and what was the FG?

That's a large amount of crystal malt for a lager in my opinion. I personally rarely put crystal malt in a lager unless it is a very small amount. It could be the combination of the munich flavor and the crystal malt that you don't like. Maybe switch it up to light munich and less or no crystal to see how you like that?

Just a thought. Not meaning to derail.

FG was 1.010.  And 7% too much?

I get this flavor in all my Munich beers.  It's not isolated to just this one.

Again that's just my opinion. At least FG is not the issue.

Do your other munich beers contain crystal? Have you ever brewed a 100% munich beer?

308
All Grain Brewing / Re: Understanding Diastatic power
« on: May 26, 2017, 01:01:17 PM »
and what was the FG?

That's a large amount of crystal malt for a lager in my opinion. I personally rarely put crystal malt in a lager unless it is a very small amount. It could be the combination of the munich flavor and the crystal malt that you don't like. Maybe switch it up to light munich and less or no crystal to see how you like that?

Just a thought. Not meaning to derail.

309
All Grain Brewing / Re: Understanding Diastatic power
« on: May 26, 2017, 11:15:06 AM »
Could you provide an example recipe that you are experiencing this problem with?

310
General Homebrew Discussion / Re: Pics of recent brews?
« on: May 26, 2017, 10:56:56 AM »
Yeast was CaliV and gel fined with whirlfloc in the boil.  Nothing special but step mash and a controlled recirc WP and controlled fermentation with a 40°F crash then bottle conditioned.

Grist was 80% base blend 11% oats 4.5% Munich light and 4.5% Crystal 10  water profile was a little bit off yellow malty

Sent from my SM-N920C using Tapatalk

Thanks for the info.

311
General Homebrew Discussion / Re: Pics of recent brews?
« on: May 26, 2017, 10:07:09 AM »
So this is an attempt on a clear - NEIPA.  There is 1.4oz/gal in the WP and 1.8oz/gal dry hopped IPA.  CTZ bittered 38IBUs, Centennial Galaxy Citra Idaho7 wp/dry hop.  11.8% rolled oats btw

How does she look to you?

This is the KY common I am finally getting to



Sent from my SM-N920C using Tapatalk

the IPA looks nice. Did you go the normal route regarding yeast selection. water profile, and oats/wheat, etc? I have been tinkering with the idea of making a West Coast/NE IPA hybrid with things I like about each substyle.

312
Yeast and Fermentation / Re: Moving to dry yeast exclusively
« on: May 26, 2017, 07:52:24 AM »
So after making the statement that started this thread prepping for my last brew, I am prepping for my next brew and, yes I'm using liquid yeast.  Some people never learn.

But I couldn't find a good dry yeast for a Czech Premium Lager.  That's what I'm going with.  Yeah.

I know it doesn't matter at this point but I have heard good things about Mangrove Jack M84 - Bohemian Lager.

313
Yeast and Fermentation / Re: Moving to dry yeast exclusively
« on: May 25, 2017, 07:57:25 PM »
I've been gone for a few days, but I want to touch more on my prior post.

I've seen the best results just pitching dry yeast straight, no rehydration. I suppose the difference in strains could be the case? Though in my experience S-04 isn't really like any of the liquid British yeasts I've used. It's like it's fruity in the wrong ways.

I won't even comment on US-05 from a strain perspective, as I don't like 1056/WLP001, and haven't used either in years. They're so clean as to be boring. Good for a pseudo lager, but that is IMO.

Have you tried using S-04 REALLY cool? Like, 56F-60F cool? IME, it is the most temperature-sensitive of all the strains of common dry yeast, and standard ale temperatures of 66F-70F make for horrible "homebrewy" beer, but it does a great job fermented at near-lager temperatures. I usually pitch around 52F, set my fermentation freezer to 52F, and let it rise to ~58F. When I get foamy krausen, I raise the freezer temp to 60F and let it free rise up to ~66F to finish (takes about 2 days at that point). I then let it sit at ambient for a day or two and then crash chill to 32F. IME, this will completely ferment a clean ~1.046ish bitter in about a week.

Pretty much my experience. I don't think I have gone that cold but my notes specifically say to keep it below 66F

314
Beer Recipes / Re: English Style Amber Ale (w/ Belma hops)
« on: May 24, 2017, 09:47:05 AM »
From your description, another option for hops would be El Dorado.

Maybe but El Dorado can be a really divisive hop, and to my pallet tastes more like watermelon jolly ranchers than strawberry but YMMV.

Very true. I didn't like El Dorado the one time I used but thought it might work here if used with restraint.

I'm just going with Belma here since I have a bunch of it on hand. I bought a pound to use in my Strawberry Blonde since it is supposed to come across as strawberry/citrus/melon flavor; I have never used it in a non-fruit beer, so I am excited to see how it works here. The beer that was the inspiration for this recipe came across as kind of fruity, almost strawberry-like (at least to me anyways), so I thought Belma would be a good fit.

Probably a good plan. Sorry for any unnecessary input.   

I am another that has never heard of this beer but I like what you are going for.

315
Beer Recipes / Re: English Style Amber Ale (w/ Belma hops)
« on: May 24, 2017, 08:48:15 AM »
From your description, another option for hops would be El Dorado.

Maybe but El Dorado can be a really divisive hop, and to my pallet tastes more like watermelon jolly ranchers than strawberry but YMMV.

Very true. I didn't like El Dorado the one time I used but thought it might work here if used with restraint.

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