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Messages - goschman

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301
The Pub / Re: song title game
« on: July 28, 2017, 08:23:59 PM »
Frozen Creek - Circa Survive

302
The Pub / Re: song title game
« on: July 28, 2017, 03:56:07 PM »
I'm So Lonely - Alvin & The Chipmunks

303
The Pub / Re: song title game
« on: July 28, 2017, 01:41:47 AM »
My only friend - circa survive

304
General Homebrew Discussion / Re: Heffe or not Heffe?
« on: July 28, 2017, 01:24:48 AM »
Definitely not hefe with those hops. What yeast did you use?

Imperial - Flagship

Ok yeah. You need a hefe yeast for a hefe. Looks like a nice hoppy American wheat or something like Bob said. I don't brew to style that often so I wouldnt worry about it if it's not going in a comp

305
General Homebrew Discussion / Re: Heffe or not Heffe?
« on: July 28, 2017, 01:13:46 AM »
Definitely not hefe with those hops. What yeast did you use?

306
The Pub / Re: song title game
« on: July 28, 2017, 12:56:20 AM »
My Time - Minus The Bear

307
Beer Recipes / Re: Honey vanilla Blonde
« on: July 27, 2017, 01:29:14 PM »
I think Honey malt is a good call but that is too much in my opinion. I would go with about 12 oz but that is personal preference. Also I would think the cinnamon and vanilla will clash with the citra hops even though you are not using a lot. You may want to consider a hop with a more earthy character.

I have never had luck getting honey to come through in a finished beer but from what I hear its best to use a local honey with as much flavor as possible (avoid cheap clover honey) and adding it to the fermenter once activity has slowed.

308
I was looking at THIS page.  There is oil information there but I was primarily reading those handful of reviews.  I am *NOT* an in-your-face hops, IIPA type of brewer or drinker.  I would like to get late flavor from these in an APA and I would really like to avoid the star anise if at all possible... that particular descriptor sounds problematic to me.

Sounds like a pretty powerful hop with a lot of oil content. Looks like some people report more spice and floral notes when used earlier and more tropical fruit when used later and at dry hop. I haven't used them so sorry for not providing help...

309
Beer Recipes / Re: kitchen sink rye saison
« on: July 26, 2017, 08:31:00 PM »
Thanks all.

Right now I am at 59% pils/ 23% vienna/18% rye. I may tinker with it further but keep it pretty close to this. Shooting for an OG of about 1.054 and will be using sorachi ace late and fermenting with Belle Saison. Will be getting dosed with extract of lemon zest and chopped basil at kegging. 

310
Do you know the oil content? Looks like it is probably pretty high which in my opinion lends itself to late additions.

"More subtle in character, Ella™ (previously known as Stella) packs less of an upfront punch than her big sister Galaxy™, but is no less of a star.

The changing faces of Ella™ make her an intriguing hop to experiment with.

In lower doses, Ella™ can display floral and subtle spice notes, such as star anise, which is best appreciated in lagers or pilsners. With larger additions or when dry hopping, Ella™ imparts distinct tropical flavours which can be used to offset robust malt and yeast characters in many styles."

311
Beer Recipes / Re: kitchen sink rye saison
« on: July 26, 2017, 05:29:37 PM »
Im with denny on a 20-25 rye.  Maybe a 70/20/10 pils/rye/oats

Sent from my SM-S820L using Tapatalk

I am liking that. I am considering maybe some vienna in place of the oats. This may be one of those where I decide right before it gets brewed but I will go with around 20% rye for sure.

312
Beer Recipes / Re: kitchen sink rye saison
« on: July 26, 2017, 04:54:02 PM »
Personally I prefer more rye...like maybe 20%.

Thanks Denny. Will do.

313
Beer Recipes / kitchen sink rye saison
« on: July 26, 2017, 04:48:37 PM »
Going to brew a lemon basil saison and looking for some rye character as well. Other than a pilsner base, I don't have a particular plan but was considering this:

63% Pilsner
14% Rye Malt
14% Wheat Malt
9% Flaked Oats

Any thoughts? Should I increase the amount of rye? I don't use specialty malts too often so I was thinking about removing the wheat and oats and throwing in some belgian biscuit malt or something.


314
It's everywhere here in Denver and it is very good but still not worth the price to me. I don't consider it to be much different from a lot of new school IPAs but that's just me. My buddies love the stuff but prefer the MPA

315
Great beer but I can't imagine that is accurate. Those recipe always leave me questioning especially when the stats aren't the same. Lefthand milk stout recipe is 7% ABV when the actual beer is 6.

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