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Messages - goschman

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346
Yeast and Fermentation / Re: W34/70 vs S-189
« on: February 28, 2017, 09:27:56 AM »
My apologies for bringing this ancient thread back to the top, but I said I'd report when my try with S-189 was ready to drink.

A Maibock:  SG = 1.067,  FG = 1.014

42%  Weyermann Pils
31%  GW 2 row
19%  Vienna
 6%  Cara Munich
 1.5% Special Roast
30  IBUs

Wonderful malt aroma and flavor.  Initial malty sweetness is nicely balanced by the smooth hop bitterness and leads to a somewhat dry finish.  The Sterling hop flavor and aroma is there but you really have to look for it.  lovely orange/amber clarity and persistent white head.  Nice mouthfeel.  Seems to check all the boxes for a Maibock except maybe a little more caramel than ideal.

I will brew malt forward lagers again with S-189.  Maybe the next Maibock will swap out the Cara Munich for 10% Munich 20L.

Thanks for the update. I am brewing a malty brown lager on Friday and will be using S-189 for the first time. 34/70 has been my go to but reports that 189 is good for malty styles seemed like a good reason to try it.

347
All Grain Brewing / Re: Mash efficiency- equipment
« on: February 28, 2017, 08:56:48 AM »
A false bottom may affect your efficiency due to the dead space underneat it unless you account for it.  That's one reason I prefer a braid.  Another is that a braid seems to be less likely to have a stuck runoff.  In fact, in 511 batches, I've never had a stuck runoff using a braid.  Efficiency wise, assumkng I hit mid-high 90s on mash efficiency, my brewhouse efficiency will be anywhere from 82-85%.

BTW, the episode of the Brew Files that comes put a week from tomorrow is all about batch sparging.

Good to know. I will stayed tuned.

I am hoping part or a lot of my issues are related to the false bottom since I have literally chased every other possibility (I think). I had considered going to a braid but the bag sounds like it should take care of it. Should know after Friday's brew session if the false bottom is the culprit...

348
All Grain Brewing / Re: Mash efficiency- equipment
« on: February 28, 2017, 08:29:22 AM »
I always batch-sparge and consistently get 75-77% extract efficiency.  My method is to simply drain the sweet wort from the grains as completely as possible, and set the wort aside in the boil kettle for safe-keeping.  I leave all the spent grains in the mash tun and simply pour all of my sparge water (heated to 170) into the mash tun, and let the grains steep in the sparge water for 10 minutes (if you've calculated your mash:sparge water right, you should have enough sparge water to just barely cover your grains during the steep).  Then I drain all the water off the grains, add those runnings to the wort already in the boil kettle, and get to boilin'...

This is pretty much my process exactly other than I use warmer sparge water. Efficiency has always been an issue for me and I average about 70% brewhouse efficiency although I tend to swing between 66-74. I have recently started remilling my grains at home to the point of stuck sparge and have not noticed any difference. I have a 10 gallon round cooler with false bottom. I will be using a brew bag with false bottom removed for my next batch.

349
All Grain Brewing / Re: racking to secondary
« on: February 27, 2017, 12:01:05 PM »
That's what I do. Once FG has been reached I cold crash for a couple of days, add gelatin, and let sit until I am ready to package. I only transfer off the yeast if it needs significant time to age.

350
Ingredients / Re: malts with smooth or interesting roast qualities
« on: February 26, 2017, 08:41:44 PM »
I am brewing this beer on Friday. I think I will go with 2.2% brown malt and 2.2% carafa special. Expecting a smooth but very minor roasted quality. My recent browns have been 5% carafa special which was nice for my goals.

351
Yeast and Fermentation / Re: Belle Saison in a Witbier?
« on: February 26, 2017, 08:27:23 PM »
Great minds think alike - I just finished a little experiment by splitting my witbier wort in two; fermented one with Lallemand Belle Saison and the other with Safale US-05/56; simultaneous fermentation at 68 degrees F.  I had flavored both with lemongrass and coriander, so I was interested to see which of the two strains would render the flavor I was going for.

The difference in flavor was truly remarkable.  Belle Saison was a full 5 points lower in FG; flavor was a little "cleaner" (drier?) than Safale US-05, but also had some definite solventy phenols in there (or maybe it was the slightly higher ABV; my palate is none too sophisticated).  Lemongrass and coriander aromas were almost non-existent in Belle Saison batch, replaced with a more neutral aroma and just a touch of pepper and solvent (phenols).  Not unpleasant - just not at all what I was going for.

Lemongrass and coriander aromas were MUCH more forward in the Safale US-05 batch, and the flavors were there too.  I think the diacetyl was more noticeable in the US-05 (maybe next time I'll bump it to 70-72 to see if it needs a diacetyl rest), but the diacetyl flavor was subtle and actually a good mix with the lemongrass and coriander.  In the end, the Safale US-05 batch was a lot closer to my original imaginings of what my witbier should've tasted like.


Interesting. Have you ever used a 'witbier' yeast to make a witbier? I just can't imagine US05 would fit the bill.

352
Ingredients / Re: Hop hash
« on: February 24, 2017, 07:55:55 AM »
So this was for a 5 gallon batch correct?

12 gallons. So, essentially, I used the same amount of hop hash as I would have used hops in this 1.055 pale ale. I didn't use an IPA amount, but I got an IPA amount of kettle aroma and somewhat less from the dry hop hash.


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Great thanks. I am planning for 4 oz at flameout/whirlpool and 4 oz dry in a 5 gallon batch.

353
Ingredients / Re: Hop hash
« on: February 24, 2017, 07:29:18 AM »
It's kegged and carbonated now, but still clearing in the keg. The dry hop quality is less intense than expected. I used 4 oz at 170F whirlpool for 30 mins and 4 oz dry in a 12 oz batch. I think it tastes like I used 6 oz of hops at flameout and maybe 2-3 oz dry (9 days). The hop quality is citrusy and a little piney - pretty much citra blended with something that can't stand up to citra (like a 50/50 citra/cascade blend).

I think this is a decent ingredient for a kettle hop and made for a nice, hoppy beer, but I don't think it's the next big thing. Personally, I got a lot more mileage from it as a kettle hop, but since the character is sorta one-note, I probably wouldn't use it solo. Anyway, it was a fun experiment and it didn't make bad beer, so go ahead and try it out if you're looking to reduce hop solids in your system.

Thanks for the update. I have a similarly structured hop hash IPA with 8 oz in the works so it's good to hear your impressions. So this was for a 5 gallon batch correct?

354
Beer Recipes / Re: Black IPA
« on: February 23, 2017, 03:51:21 PM »
Here's a thread that I started with recipe for Wookey Jack which is my favorite black IPA:
https://www.homebrewersassociation.org/forum/index.php?topic=28581.0


355
Beer Recipes / Re: SN Sidecar Knockoff
« on: February 23, 2017, 07:48:11 AM »
I like that beer and like what you have. I think Equinox has a pretty high oil content. I would increase the ratio of cascade and mandarina to equinox (2:2:1?) and maybe bump up the total whirlpool addition a tad?

How are you using the orange?

356
Beer Recipes / Re: CAP recipe
« on: February 21, 2017, 05:41:14 PM »
Is this a beer style that people actually like? I've never made one, but it just doesn't sound like an interesting beer to drink.

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They can be really good. I brew them about once a year. If you like a crisp refreshing Lager in the summertime, this is a good one to brew.
I like a crisp refreshing lager in the summertime for sure. I guess it is the corn that I am hung up on. What does it bring to the beer?
I like brewing with adjuncts for some reason. I think corn adds a mild clean sweetness while rice is pretty neautral.

357
Beer Recipes / Re: CAP recipe
« on: February 21, 2017, 03:06:47 PM »
The easy way is 2-row and flaked maize. Stirling will work great. Crystal will add a little American hops aroma, which would be nice.

Thanks. I will check out that link for sure. Just kind of threw the recipe together so it will likely change considerably. I saw a recipe by Jamil on byo that gave me the idea.

358
Beer Recipes / Re: CAP recipe
« on: February 21, 2017, 02:40:45 PM »
Thanks. I don't plan to use/find 6 row or cluster though I realize those are traditional.

359
Beer Recipes / CAP recipe
« on: February 21, 2017, 12:32:46 PM »
Any thoughts? Really having a hard time deciding on what to brew next and have been throwing around the idea of a CAP for some time...

41% schill pilsner
36% american two row
23% flaked corn

21g Sterling 60 min
14g Sterling 15 min
14g Sterling 2 min
14g Crystal 2 min

Yeast?
Probably go with something I have on had which would be 34/70 or S-189. I assume neither of those would be preferred?

1.055
~33 IBU

360
Ingredients / Re: First lager- Vienna lager
« on: February 20, 2017, 08:36:46 PM »
Sterling, Mt. Hood, Liberty, and Crystal, and Ultra are pretty much interchangeable, and all are delicious.
In a recipe like this, definitely.

To the OP, your recipe looks tasty - and it should be ready in plenty of time for Cinco de Mayo. I'm brewing my first Vienna lager in a couple of weeks myself, but I'm shooting for something closer to Negra Modelo. One of my brewing goals for this year is trying to keep something seasonal on tap at the appropriate times, and Vienna fits the bill for the spring.

My Vienna is modelo inspired and probably one of the most drinkable beers I brew.

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