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Messages - goschman

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331
Commercial Beer Reviews / Re: Sierra Nevada Oktoberfest
« on: August 19, 2016, 04:27:44 PM »
Drinking this now. Can't say I have ever had a festbier before. To me, this tastes like a slightly maltier pils with a strange tangy thing going on. I am literally picking up the tiniest amount of malt aroma and nothing else. I probably don't fully understand the style.

There were so many good looking 'oktoberfest/marzens' that I wasn't sure what to choose. A little disappointed in my selection. Wish I would have chosen the Odell or Prost offerings...

332
All Grain Brewing / Re: kolsch grain bill
« on: August 19, 2016, 03:27:22 PM »
Went with 100% Schill Pilsner and imperial g03 dieter which is supposed to be the same as wlp029. I was preferring 2565 but now I find myself liking 029 better. Will be using a portion of the yeast cake for an imperial kolsch which I assume will come off similar to a Helles bock.

333
All Grain Brewing / Re: kolsch grain bill
« on: August 19, 2016, 07:30:49 AM »
Well thanks all. I am picking up grains today. I have not decided to just leave it alone or go 100% pils. I will probably just make up my mind at the shop. One pureed cantaloupe once fermentation has slowed.

334
All Grain Brewing / Re: kolsch grain bill
« on: August 19, 2016, 06:22:44 AM »
I like 100% pilsner - it has plenty of malt character on its own. Wheat malt adds a nice softness but I get haze from it. Small amounts of Munich and Vienna get lost in the pilsner malt in my opinion. I haven't tried kolsch malt yet

My kolsch is 100% Pilsner malt, and I have won awards with it. I hop it with noble hops: 60 minutes for bittering and 20 minutes for flavoring, no aroma hops. It is malty yet very crisp. I don't feel the need to add any specialty grains.

Yep. 100% pils for my (award winning ;) )kolsch as well. You can obviously add Munich or Vienna or Wheat but there's simply no need to clutter the recipe up. I do like a flame out addition of hops for mine so that it has a balanced hop aroma.

Didn't you do a small batch with melon added? I am thinking about adding a cantaloupe post fermentation since they are in season.

335
All Grain Brewing / Re: kolsch grain bill
« on: August 18, 2016, 07:53:57 PM »
Thanks all. Mine is about 20 IBU but not a conventional hop schedule by any means. I have really like a fwh charge of noble hops with a smaller 20 min addition and a little surprise at 5 min which doesn't really make it a kolsch...

336
All Grain Brewing / Re: kolsch grain bill
« on: August 17, 2016, 06:17:49 PM »
Yeeeeeeeaaaaahhhhh, Jon knows what's up.

I don't understand the wheat thing in Kolsch. Nix it.

Here's my recent Kolsch recipe, turned out preeeeetty deece.

8 lbs 8.0 oz Pilsner - Barke (2.0 SRM) Grain 95.77 %
6.0 oz Carahell (10.0 SRM) Grain 4.23 %
0.50 oz Magnum [12.00 %] (60 min) (First Wort Hop) Hops 28.1 IBU
0.50 oz Hallertauer Mittelfrueh [2.70 %] (30 min) Hops 2.9 IBU
0.75 oz Hallertauer Mittelfrueh [2.70 %] (15 min) Hops 2.3 IBU
0.75 oz Hallertauer Mittelfrueh [2.70 %] (5 min) Hops 1.4 IBU
1 Pkgs German Ale (Wyeast Labs #1007)

How does the bitterness/hop character come across on that guy? Seems a bit high for a kolsch. Looks delish regardless.

337
All Grain Brewing / Re: kolsch grain bill
« on: August 17, 2016, 02:13:16 PM »
Thanks. I suppose I should probably just leave it alone. I probably couldn't tell much of a difference between any of them anyways...

I want to try kolsch malt for a portion of the grist but my LHBS (who I am pretty loyal to) doesn't carry it unless I want to order a whole bag.

338
All Grain Brewing / kolsch grain bill
« on: August 17, 2016, 12:39:53 PM »
I am happy with my current Kolsch but am considering changing it slightly next time around.

It is currently:
85% german pilsner
10% german vienna
5% german wheat

Any recommendations on something different?

I was thinking something like:
90% pilsner
10% munich 6L
or
90% pilsner
5% munich 9L

339
Ingredients / Re: molasses and fermentability
« on: August 12, 2016, 04:45:18 PM »
My main concern is having a dark beer that finishes too low. I can try to offset it with a higher mash temp. There is no crystal malt in this beer.

340
Ingredients / Re: molasses and fermentability
« on: August 12, 2016, 02:48:51 PM »
Blackstrap molasses is less fermentable than sugar because of its mineral content.  I'm not sure what molasses you are using.  I would assume that the lighter grades of molasses are nearly as fermentable as sugar.  My 2 cents.

Definitely not blackstrap. I believe it is "light" unsulfured molasses.

341
Ingredients / molasses and fermentability
« on: August 12, 2016, 01:10:21 PM »
I am working on a recipe that right now has 8 oz of molasses incorporated. Should I expect higher attenuation like I would if adding a simple sugar or is molasses less fermentable?

342
Yeast and Fermentation / Re: Imperial Yeast - G03 Dieter
« on: August 12, 2016, 09:40:38 AM »
I just wish it was easier to get their full selection. MoreBeer carries a small selection, seven bridges carries some too, but between the two I'm still missing strains. Maybe they should sell direct with reasonable shipping rates while they build their brand.

My LHBS seems to carry everything. I was surprised to see that.

343
Yeast and Fermentation / Re: Imperial Yeast - G03 Dieter
« on: August 12, 2016, 09:17:04 AM »
Never used it, but the description and flocculation rating seem much more like 029 than 2565 which (being powdery) definitely doesn't show medium flocculation. I've heard good things about the Imperial - Denny said it was started by a couple guys from Wyeast. I'm planning to use one of their saison strains soon. Go for it!

My buddy just used Napoleon I think on a saison. Very much like 3711 from what I can tell.

344
Yeast and Fermentation / Imperial Yeast - G03 Dieter
« on: August 12, 2016, 08:49:47 AM »
Going to try G03 Dieter this weekend. From the description, it sounds like this is closer to WLP029 vs WY2565. The employee at the LHBS thought the same but also didn't seem like he knew. Does anyone have any experience with it?

Dieter is a clean, crisp, traditional German Kölsch strain. A very low ester profile makes this strain perfect for Kölsch, Alt and other light colored delicate beers. Dieter has better flocculation characteristics than most Kölsch strains which allows brewers to produce clean, bright beers in a shorter amount of time.

Temp: 60-69F, 16-20C // Flocculation: Medium // Attenuation: 73-77%

345
Beer Recipes / Re: first saison
« on: August 11, 2016, 12:10:02 PM »
This beer is carbed up and I couldn't be happier with it. The lemon and basil seem a bit lost which is fine. I would rather it be that way than too powerful. It is very pale in color, crisp, refreshing, and drinkable. It drinks more like a 4% abv beer than a 6.7 one. Next time I may add a bit of Munich or aromatic to provide a smidge of malt complexity. The presence of the oats is noticeable now but I expect that to fade a bit as the beer ages. This is pretty much the saison I was hoping to brew. A great first experience with belle saison.

Thanks for all of the help!

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