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Messages - goschman

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316
Ingredients / Re: complimentary hops with Ekuanot
« on: October 03, 2016, 01:28:09 PM »
I think any of those would work ok, but keep in mind that Ekuanot is pretty strong so Cascade or Amarillo (or similar intensity hops) would get lost at 1:1, so you'd need to bump the ratio. blatz is a huge proponent of Citra with Equinox (Ekuanot). I blended it with several hops but not Citra. I liked it with Simcoe, as well as Chinook and Mosaic.

Thanks Jon. I was thinking of doing a strongly Ekuanot influenced beer so that might be okay. I don't have enough to single hop it. If I want more of an equal influence from the other hops I will definitely plan on tinkering with the ratios.



Cool. I was gonna suggest actually trying it single hop because it's such a complex hop. But if you're limited on it, most any of those would work nicely. Simcoe 1:1 is a pretty fair fight, past that Ahtanum, Amarillo, Cascade, or Centennial (my other choices here) would lose at 1:1 but it sounds like that might be a good thing for what you're after. Let me know what you think!


Edit - For reference, it's all about hop oil content in terms of being able to roughly gauge intensity. You see slightly different numbers quoted depending on the season, grower, retailer, etc, but these numbers show how potent Ekuanot is - in a great way IMO.

Ekuanot -  2.8 - 4  (ml/100g oils)
Simcoe -   2.5 - 3
Centennial - 1.5 - 2.5
Amarillo -  1.5 - 2.2
Cascade -  .8 - 1.5
Ahtanum -  .8 - 1.2

Thanks. I have known this for a while but have never applied it.

My current APA is 1:1:1 of Comet:Cascade:Ahtanum and I feel that the Comet dominates although it is only shown to have 1.2-2 oil content. I guess it is a bit higher than the other two and there are a lot of other things at play that could affect how I perceive that hop in comparison to the other two. 

317
Ingredients / Re: complimentary hops with Ekuanot
« on: October 03, 2016, 10:08:35 AM »
I think any of those would work ok, but keep in mind that Ekuanot is pretty strong so Cascade or Amarillo (or similar intensity hops) would get lost at 1:1, so you'd need to bump the ratio. blatz is a huge proponent of Citra with Equinox (Ekuanot). I blended it with several hops but not Citra. I liked it with Simcoe, as well as Chinook and Mosaic.

Thanks Jon. I was thinking of doing a strongly Ekuanot influenced beer so that might be okay. I don't have enough to single hop it. If I want more of an equal influence from the other hops I will definitely plan on tinkering with the ratios.

318
Ingredients / complimentary hops with Ekuanot/Equinox/366
« on: October 03, 2016, 09:52:09 AM »
Thinking of using the old reliables of cascade and centennial with ekuanot for an APA. Any other recommendations?

Other options on hand, I believe I have:
Cascade
Centennial
Simcoe
Amarillo
Palisade
Sterling
Crystal
Ahtanum
Willamette
Comet


319
Beer Travel / Re: Denver
« on: September 30, 2016, 08:35:48 AM »
Put this on the FB question you had, but The Post in Lafayette had some really good food, and beer. Brian Selders, previously at Dogfish Head, is the brewer. You would need a car or Uber to get there.

I liked the beer at 4 Noses up in Broomfield, but I think they use food trucks.

Both excellent suggestions if you're willing to endure Denver traffic. 4 Noses is food truck only. If you're already in Lafayette you may want to consider extending your trip up to Boulder. Avery's new location is worth seeing and the taproom beers are excellent. Boulder has a solid set of breweries as well.

In Denver Crooked Stave is a worthwhile trip (for sour beer) and if you're there you're right across the street from Great Divide's second location. Epic has a location down the block and Beryl is around the corner. Beryl's beers are not all knockouts but they do some interesting things.

If you're near Epic and Beryl's then I highly suggest Ratio

320
Beer Travel / Re: Denver
« on: September 30, 2016, 07:44:41 AM »
Head west to Golden and hit Cannonball Creek. Their only drawback is they don't have the best variety and seem to focus on hoppy beers.

I only went once but I really liked Call to Arms which I believe is a brewer from Avery.

321
Ingredients / Re: interesting adjuncts for strong blonde ale
« on: September 30, 2016, 07:02:31 AM »
Going in the totally opposite direction, you could do, coffee.
Hess Brewing here in San Diego does a great Coffee Cream Ale that really puts a spin on the style.


Sent from my iPhone using Tapatalk

Hess! Are they still in that tiny place in the office park? I went years ago not long after they opened...

I think I have convinced myself to go with the mandarin and ginger. I am lazy so I think I am just going to puree the mandarins, strain the juice, and steep the grated ginger in the juice around 170F for 15 minutes or so then add the liquid to the secondary.

Does anyone have any feedback on that process and amount of ginger? I am thinking 1/4-1/2 oz. Don't want a big ginger character. Just enough to cut through the malt. I will be bottling this batch for what it is worth.

322
Ingredients / Re: interesting adjuncts for strong blonde ale
« on: September 29, 2016, 01:11:28 PM »
Maybe I will incorporate some fresh ginger with the kaffir lime in the secondary or use some citrus zest. Amounts is where I start to get concerned, especially with ginger. How would 1/4 oz of freshly grated ginger and 1/2 oz of zest do for about a week in the secondary? I could go the vodka tincture route as well...

323
All Grain Brewing / Re: Three brews today
« on: September 29, 2016, 12:49:27 PM »
Sounds stressful to me but I get stressed easily. Enjoy!

324
Ingredients / Re: interesting adjuncts for strong blonde ale
« on: September 29, 2016, 06:50:01 AM »
lavender?  Chamomile?

Any dosage recommendations on the chamomile? I would likely bag it and add it to the secondary.

325
Ingredients / Re: interesting adjuncts for strong blonde ale
« on: September 29, 2016, 06:49:05 AM »
kaffir lime leaves might be good, just a couple.
I'm always thinking what is around in season: cranberries or wild grapes could be good.

How would I prepare them? Just straight into the secondary or pulverize them a bit. I like this idea because it would cut through the strong malt character that is currently present. The beer tastes a lot bigger than it is...

326
Beer Recipes / Re: Dark ESB
« on: September 29, 2016, 06:43:07 AM »
From a recipe standpoint, I think everything looks good except for the FG. I'd mash lower and/or sub in some sugar for part of the Maris Otter. I'd want to get this in the 1.010-1.014 ballpark, otherwise it will be a bit too sweet.

That's a good idea. I think I may do that. I agree that that FG may be a bit high.

How about some English chocolate malt instead of roasted barley? Just a thought.

I was wondering about this. The roasted barley was intended to darken it up a bit and add a little roasty character to it. Do you think the chocolate malt will add this as well? I have never used either malt. Im only on brew #7 or 8 :P

To be honest, the only roasted malt I normally use is carafa.

I believe that most english chocolate malts are very dark so it should be able to help you with color and should provide some roast but less than roasted barley. Someone with more experience with these malts in particular can chime in...

At 1-2% I would say it probably wouldn't make a difference but at 4% I am not so sure.

327
Ingredients / Re: interesting adjuncts for strong blonde ale
« on: September 28, 2016, 07:55:04 PM »
Inspired by Kieth, my current kolsch on tap has a cantaloupe added to it.

I added cantaloupe to my millet beer experiment that turned out real good.

Mine turned out great as well although the cantaloupe character came out a lot stronger than expected. I have used fruit in beers before but never really made a fruit beer. The cantaloupe added a really interesting and unique mouthfeel although the beer finishes dry.

328
Ingredients / Re: interesting adjuncts for strong blonde ale
« on: September 28, 2016, 12:54:49 PM »
Thanks all. Right now I am liking the idea of chamomile. I am going to be transferring this to secondary in the next few days so I will considering adding something then. This is going to be bottled and am in no rush to get it packaged.

329
Ingredients / Re: interesting adjuncts for strong blonde ale
« on: September 28, 2016, 12:53:03 PM »
Kieth (majorvices) brews up a kolsch that he adds honeydew to. I think that sounds great.

What about coffee beans?  That is unique and interesting for a kolsch.

Inspired by Kieth, my current kolsch on tap has a cantaloupe added to it.

330
Ingredients / Re: interesting adjuncts for strong blonde ale
« on: September 28, 2016, 11:36:36 AM »
Are you looking for "holiday" flavors in this one?

Not necessarily but am open to it. Normally I do something darker and spiced. I obviously wasn't going for a holiday type beer but am kind of wishing I would have settled on something different...

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