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Messages - goschman

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466
Beer Recipes / Re: wet hop ale - why not boil wet hops?
« on: August 21, 2016, 07:37:36 PM »
He's specifically asking about wet hops, not just homegrown. I don't have an answer, just pointing to his query.

My mistake. I guess I was assuming homegrown wet hops.

To the op, do you have alpha acid content info?

467
Beer Recipes / Re: wet hop ale - why not boil wet hops?
« on: August 21, 2016, 11:27:29 AM »
I think part of the reason is most people don't know the alpha acid content of their homegrown hops so predicting bitterness levels can be difficult.

468
All Grain Brewing / Re: kolsch grain bill
« on: August 20, 2016, 07:36:25 PM »
A local brewery here in Denver changed their yeast to inland island 571.  Completely changed the whole beer IMO.  I would not recommend this yeast if you're looking.  Came out closer to a hefe with that banana/Clove character.  Brewer said he might switch back to 2565. 


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I think we are talking about how the same place. I haven't been there but have heard about this beer in question.

Is is a good brewery? I live in Denver and it seems that about half of the opening breweries are making solid beer. Just my opinion and maybe it has something to do with the particular breweries that I actually visit. I know of one brewery in particular that brews a horrible kolsch. These days; if you build it, they will come. Quality is secondary...
I think so. not all the beer is great but not all breweries can be broken compass either.  I'll  just say it's by sloans lake.  It was the first kölsch I've ever had and it got me hooked. 

I agree on quality, that's why I stay away from colfax breweries besides fiction


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Funny. Pretty sure that's the kolsch I am thinking of. Not sure it has anything to do with their yeast...

469
All Grain Brewing / Re: kolsch grain bill
« on: August 20, 2016, 06:35:16 PM »
A local brewery here in Denver changed their yeast to inland island 571.  Completely changed the whole beer IMO.  I would not recommend this yeast if you're looking.  Came out closer to a hefe with that banana/Clove character.  Brewer said he might switch back to 2565. 


Sent from my iPhone using Tapatalk

Is is a good brewery? I live in Denver and it seems that about half of the opening breweries are making solid beer. Just my opinion and maybe it has something to do with the particular breweries that I actually visit. I know of one brewery in particular that brews a horrible kolsch. These days; if you build it, they will come. Quality is secondary...

470
Commercial Beer Reviews / Re: Sierra Nevada Oktoberfest
« on: August 19, 2016, 09:33:19 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...
Festbiers are stong Helles, not quit Bocks. Malty from Pils and a portion of Munich malt. The Sierra Nevada Oktoberfest uses the Record hop that is said to be spicy. I am giving up on finding it on draft locally, may get bottles soon.

Thanks for the info on the style. This tastes a little more bitter than I expected. I did enjoy the second more.

471
General Homebrew Discussion / Re: Oxidation?
« on: August 19, 2016, 06:44:41 PM »
I get that wild dank hop notes sounds nothing like wet sweet cardboard. There is something similar about the beers that I cannot quite pick out...

472
General Homebrew Discussion / Re: Oxidation?
« on: August 19, 2016, 05:12:39 PM »
Okay. As far as I can detect the lager is oxidized with a light honey sweetness but it hasn't gotten worse as far as I can tell. It's ok. The pale ale seems to just have a strange hop character. I have often read about comet having 'wild' notes but never experienced it. This has a sort of 'wild' dankness to it.

473
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...

474
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.

475
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.

476
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.

477
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...

478
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.

479
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.

480
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

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