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Messages - goschman

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46
General Homebrew Discussion / Re: I'm In A Slump
« on: April 18, 2017, 11:15:46 AM »
I am right there with ya. I have been pretty disappointed in some recent batches including a red lager featuring red x, a blonde ale fermented with english ale yeast, and a cider that just ended up funky tasting. Actually 3 out of the last 4 like you! My most recent brown lager is great and will hopefully be the beginning of the turnaround.

It sucks when you are really excited for a new batch and it turns out to be disappointing. I will be going with some recipes that cannot fail for the next few...

47
Yeast and Fermentation / Re: Fermentis BE-134
« on: April 13, 2017, 09:58:07 AM »
I hope its not belle saison in a different package. Not talking down on that yeast, but It'd be great if it was a different yeast for varieties sake. The specs seem different.

we seem to be entering a golden age of saison yeast. Every few weeks another comes out.

Good point about hoping that it is different.

Now only if there was a dry kolsch yeast out there...

48
Yeast and Fermentation / Re: Fermentis BE-134
« on: April 13, 2017, 08:30:06 AM »
Very curious to see how it will compare to Belle Saison which I enjoyed the one time I used it.

49
Yeast and Fermentation / Re: Fermentis BE-134
« on: April 13, 2017, 07:59:16 AM »
This product might only be sold in 500 g packages at this time.  If popular, it might then be sold in 11 g packages.

Sounds like 11.5 g sachets it is...

Thanks for the info. Will this be available in 11g sachets as well?
Yesterday at 6:52am

Fermentis Dry Brewing Yeast In 11,5g sachet - Yes it will :)
Yesterday at 6:58am · Edited

50
Yeast and Fermentation / Re: Fermentis BE-134
« on: April 12, 2017, 12:49:00 PM »
You've peaked my interest!!  I cannot seem to find it available from any supply shops yet.  Have you seen it available anywhere yet?

I think they just announced it so my guess is that it may take a bit to get to suppliers.

51
Yeast and Fermentation / Fermentis BE-134
« on: April 12, 2017, 11:22:54 AM »
Curious to see others feedback as this starts to get used

http://www.fermentis.com/wp-content/uploads/2017/04/SafAle-BE-134_EN.pdf

52
Beer Recipes / Re: thoughts on this big boy
« on: April 07, 2017, 02:36:14 PM »
I would use the GP in place of the 2 row and cut the amount of crystal malt in half. Just me.

53
Ingredients / Re: mandarina and hallertau mittlefruh
« on: April 07, 2017, 10:52:57 AM »
Neither of those hops is assertive like an American ale hop would be. Mandarina isn't Citra level fruity - it has floral, spicy character like Hallertau but with a subtle mandarin orange/citrusy character. Personally, I'd blend 50/50. Sounds good!

Thanks Jon. My recipe was initially designed to go 50/50 but thought I would check with the good folks here.

54
Ingredients / mandarina and hallertau mittlefruh
« on: April 07, 2017, 10:17:57 AM »
Planning a dry hopped pilsner with these two; neither of which I have used.

My question is what ratio would you use these guys for flavor and aroma additions to get equal contributions? From what I can tell Mandarina has about twice as much oil as HM. 2:1 HM to Mandarina?

55
Ingredients / Re: Malt base for an orange hue
« on: April 06, 2017, 10:59:47 AM »
Assuming you are brewing 5 gallon batches, try adding a pound of caravienne to your base malt mix.

My last hoppy lager was predominantly pilsner with some munich, vienna, and a tad of caravienne. It was pretty on the border of gold/orange and some more caravienne would have gotten it there for sure...

56
Ingredients / Re: Malt base for an orange hue
« on: April 06, 2017, 06:38:08 AM »
I know color calculations are just estimates but what would be a recommended SRM? 6-7?

57
General Homebrew Discussion / Re: Favorite Brew Music
« on: April 03, 2017, 07:54:31 AM »
Nothing gets me pumped up on brew day like Queens of the Stone Age.

Good one

58
Ingredients / Re: IPA grain bill
« on: April 03, 2017, 06:45:43 AM »
Alright well as strange as it may sound to some, I went with:
56% Pilsner
20% Munich 6L
20% Red Wheat
4% table sugar

Ended up right at 1.062

Bittered to 62 IBUs with Nugget and Bravo then added 4 oz hop hash at flameout. Will get another 4 oz hop hash for dry hop.
Where did you get the hop hash from? And how's it work?

Sent from my iPhone using Tapatalk

Yakima Valley hops packaged it when pelletizing last years harvest and sold it in 4 oz bags. From what I understand it is just compressed hop powder taken off of the machines. I don't really know the details but I can tell you that the aroma from the fermenter is amazing right now. I have no idea what varieties were in my hop hash but it definitely seems to include some new school, super tropical, fruity varieties. The aroma of the hash itself was very interesting and had almost a sweet berry characteristic. I am not that into a lot of the newer varieties but this should turn out good I think.

59
General Homebrew Discussion / Re: Favorite Brew Music
« on: April 01, 2017, 05:56:56 PM »
Today was Minus The Bear, Elbow, Gojira, & Thank You Scientist.

60
Ingredients / Re: IPA grain bill
« on: April 01, 2017, 02:05:56 PM »
Alright well as strange as it may sound to some, I went with:
56% Pilsner
20% Munich 6L
20% Red Wheat
4% table sugar

Ended up right at 1.062

Bittered to 62 IBUs with Nugget and Bravo then added 4 oz hop hash at flameout. Will get another 4 oz hop hash for dry hop.

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