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Messages - goschman

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331
Beer Recipes / Re: brown ale with munich base
« on: January 05, 2015, 09:33:25 AM »
If you get rid of the crystal malt and change to a clean altbier yeast, this would make a great alt.  Or it could be a sort of alt/brown ale hybrid.  In any case, it looks very tasty to me.  No adjustments really needed.  To ensure good conversion, do a longer mash than usual, maybe 75-90 minutes around 150-ish.  Yum.

Thanks! I already do an Alt hybrid type beer so looking for something closer to a brown even if it isn't a typical one. Maybe I will toast the flaked oats as well.

332
Ingredients / Re: Mash
« on: January 05, 2015, 09:30:36 AM »
For a particular beer, I use 10g lime zest for a week after fermentation is complete. It works really well for my purposes.

333
General Homebrew Discussion / Re: Gelatin fining for pale ale?
« on: January 05, 2015, 09:26:00 AM »
I suppose I will just leave it instead of mess with it. I am used to reasonably bright beers so it bugs me more than it should. Maybe it just needs some time.

334
Beer Recipes / brown ale with munich base
« on: January 05, 2015, 09:15:35 AM »
I am looking for a nice smooth and malty brown ale with subdued roasted qualities. I like the idea of using Munich for all of the base malt but worried about going overboard. I have only brewed one 100% munich malt beer which was quite a while ago so I don't really have much experience.

Any input on something like this?
82% munich 10L
10% flaked oats
5% crystal
3% midnight wheat? (enough to get appropriate color)

Probably just a Magnum FWH addition to reach an IBU:OG of 0.50
S04 yeast
Brown malty water profile?

Not sure if this would classify as a brown or not...

 

335
General Homebrew Discussion / Re: Gelatin fining for pale ale?
« on: January 04, 2015, 09:40:42 PM »
It is carbed, cold, and in the keg. I cold crashed before kegging but my sample was still very cloudy. Didn't realize I can't fine it when it is carbed. I used s04 which always floccs well for me. Not sure how I got these results unless it is just fine hop debris

336
General Homebrew Discussion / Gelatin fining for pale ale?
« on: January 04, 2015, 08:43:42 PM »
My recently kegged pale ale is very hazy. Much more so than my usual beers which will drop clear with some time. Should I use gelatin finings or will that risk subduing the hop character?

337
Yeast and Fermentation / Re: Cold fermented wyeast 1272 tasting notes
« on: January 03, 2015, 09:13:14 AM »
3 oz of homegrown hops doesn't seem like very much especially since you don't know what kind they are. They could have a very low aa% and are not balancing properly with the malt. That is just a guess obviously. I know two row isn't usually 'nutty' but it could just be a weird flavor balance between the unknown hops and the malt?

EDIT: +1 to Beersk...

338
General Homebrew Discussion / Re: HELP.... off flavor issue
« on: January 03, 2015, 09:11:16 AM »
I suppose you guys are right. I have started to enjoy German style beers and lagers recently. I obviously notice a lot of differences but I equate it to the different ingredients all around not just the yeast. Obviously the yeast plays a very large role...

339
General Homebrew Discussion / Re: HELP.... off flavor issue
« on: January 02, 2015, 02:30:51 PM »
I realize that lager is a type of yeast. My first lager is currently fermenting with lager yeast. I was basically saying that if someone handed me a beer I probably wouldn't be able to tell if it was fermented with ale or lager yeast. If they told me the style of the beer, I would have to make an assumption on yeast type.

340
General Homebrew Discussion / Re: HELP.... off flavor issue
« on: January 02, 2015, 02:01:47 PM »
My buddy runs s23 @ ale temps all of the time but I don't think it ever reaches 70F. He crashes and lagers normally however I don't think he classifies his beers as 'lagers'.

I am still not sure that my palate understands the difference between ales and lagers. I have a disorder known as 'dumb palate'. I guess I would have to do two identical batches with an ale yeast and a lager yeast for comparison. 

341
All Grain Brewing / Re: 60 Minute mash?
« on: January 02, 2015, 10:43:07 AM »
It fermented around 62-64. This is for 7 gallons, split between two 5 gallon kegs, a pack of US-05 pitched in each. OG ended up being 1.060, overshot by 8 points, whoopsie...
And for a thermometer I use a Thermopen.

5 lbs 4.0 oz Pilsner (2 Row) Ger (2.0 SRM) Grain 38.53 %
5 lbs 4.0 oz Vienna Malt (3.5 SRM) Grain 38.53 %
1 lbs 4.0 oz Brown Malt (65.0 SRM) Grain 9.17 %
1 lbs 4.0 oz Caramel/Crystal Malt -120L (120.0 SRM) Grain 9.17 %
10.0 oz Chocolate Malt (450.0 SRM)

Sorry to hijack, flbrewer...

I made a similar looking porter recently which got 70% attenuation with S04 compared to my normal ~78% or so. For some reason, I tend to get 8-10% less attenuation in darker beers and I don't know why. I keep my process and temps pretty much the same...

342
Yeast and Fermentation / Re: fermentation schedule for first lager.
« on: January 02, 2015, 07:43:27 AM »
Day 3 and it is holding steady at 52F. Should I expect a sulfury smell because that has been absent? Once I decide to start bumping up the temp, I will move it from the water bath to ambient room temp and to an insulated fermentation chamber with space heater if needed. It will be hard to control but 2 degrees per day will be the goal. 

My buddy uses s23 quite a bit at ale temps then cold crashes and lagers. His most popular beer is made this way which is why I try not to worry too much. He does multiple things against convention but continues to make better beer than I...haha!

Due to equipment restrictions, I only have the ability to lager probably 3 months out of the year and it still isn't ideal. If this recipe turns out good I may just do it as a 'pseudo lager' during the warm months with US05, WY1007, or something that I can run around 60F.

343
Yeast and Fermentation / Re: fermentation schedule for first lager.
« on: January 01, 2015, 01:45:17 PM »
Yeah I just have a lot to learn. I didn't realize pitching at 59 was too warm. I thought it might help it take off quicker and didn't realize it would do more harm than good.

344
Yeast and Fermentation / Re: fermentation schedule for first lager.
« on: January 01, 2015, 01:00:14 PM »
I am seeing airlock activity within 24 hours which surprises me. It is currently at 52F. Maybe I shouldn't trust Fermentis but they say 53.6F - 59F is ideal for this strain. I am not worried that the temp dropped from pitching temp of 59 to 52 overnight. I am confident it will be a good beer.

345
Yeast and Fermentation / Re: fermentation schedule for first lager.
« on: December 31, 2014, 04:24:34 PM »
The best schedule is determined by your yeast under your conditions. Always go by gravity rather than calendar.

That is kind of a given. I should have said I will try to stick to that schedule depending on my gravity.

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