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Messages - goschman

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511
Yeast and Fermentation / British Blonde - dry yeast recommendation
« on: November 30, 2016, 10:07:12 AM »
I am thinking about using Windsor, Mangrove Jack Burton Ale M79 (I don't see it on their website. Is it still made?), or possibly Danstar London ESB.

I don't brew anything English inspired so am looking for something with some character but will likely ferment pretty cool to avoid too many fruity esters.

After reading some of the thread below, Windsor seems like a good option. Any recommendations on dry English yeasts other than S-04?

For the recipe, I am thinking something simple, light colored, and am open to any suggestions. Probably going for something similar to a British Golden ale with less hop character...
89% Golden Promise
7% flaked maize
4% torrified wheat

512
The Pub / Re: Cocktails
« on: November 29, 2016, 12:16:45 PM »
1-1/2 oz silver tequila
4 oz peach flavored soda
pulverized slice of jalapeno, couple of pinches of fresh cilantro, lime wedge
ice filled rocks glass

513
Beer Recipes / Re: Black Lager
« on: November 29, 2016, 10:12:15 AM »
I think the recipe looks good, but am wondering if you will be able to notice the amber malt contribution with all of your darker munich in there already? Just curious what the amber malt will bring to the table in this beer, I guess?

It's one of those things that I included in the first batch and just left there. I suppose it adds complexity (maybe some biscuit) more than anything else and since I see it in brown ales and porters I don't think it can hurt.

514
Beer Recipes / Re: Black Lager
« on: November 29, 2016, 07:47:25 AM »
It should be a good  beer as long as you hit your numbers.  How many bad beers have you made? I'm guessing maybe 1 ever?

Sent from my SM-S820L using Tapatalk

Eh a few bad beers for sure but it's usually when I add too much of a strange ingredient. When I keep things simple, they usually turn out good.

515
Beer Recipes / Re: Black Lager
« on: November 29, 2016, 07:30:27 AM »
I think the 5.3-5.4 oH is better for the dark lagers there isn't any heavy roast that your taking the edge off of.  Other than that it looks predictable if I can say that without ruffling your feathers

Sent from my SM-S820L using Tapatalk

Yeah my only question was regarding the mash pH. I will probably lower it.

Predictable? Interesting. My goal is to make a good beer. I would rather have it be predictable than odd I suppose.

516
Beer Recipes / Black Lager
« on: November 29, 2016, 07:15:59 AM »
Any feedback?

54% Pilsner
33% Munich 9L
5% caramunich III
4.3% amber malt
3.7% carafa III

1.053
150F mash for 60 min
FWH with Magnum for ~25 IBU
W34/70
Brown Balanced water
Mash pH 5.6

517
Beer Recipes / Re: British Golden Ale
« on: November 26, 2016, 02:58:47 PM »
This style seems to be pretty Americanized... How is this just not a less bitter APA? I would think that a requirement must be at very least an English ale strain?

If I was attempting one, I would also most likely use Golden Promise as the base, maybe some flaked corn for adjunct, and a small amount of light crystal along with a touch of character malt (biscuist, victory, munich, etc).
Maybe a blend of english and american hops, and english yeast.
Otherwise, to me, it becomes pretty much a hoppy american blonde or less bitter APA. Just my 2 cents.

Those were my thoughts exactly. I personally would use all UK ingredients with a mix of UK and American hops. I have been thinking a British Blonde ale in the same vein but lighter on the hops.

518
General Homebrew Discussion / Re: What's Brewing this Weekend? 01/18/2014
« on: November 25, 2016, 07:40:10 PM »
Just finished up an Amber Lager

59% Vienna
20% Munich 6L
20% Flaked Corn
1% Midnight Wheat

21 g Sterling 60 min
14 g Sterling 10 min

1.049
26 IBU

34/70



Sounds great. Sort of Negra Modelo-ish? Regardless, I bet it goes quick!

Yep. Negra Modelo was the inspiration for this beer. The original idea was to use Pilsner malt but I swapped that out for Munich for slightly more malt. I increased the IBUs by 10% from the first batch to cut through the malt a little more.

519
General Homebrew Discussion / Re: What's Brewing this Weekend? 01/18/2014
« on: November 25, 2016, 03:08:22 PM »
Just finished up an Amber Lager

59% Vienna
20% Munich 6L
20% Flaked Corn
1% Midnight Wheat

21 g Sterling 60 min
14 g Sterling 10 min

1.049
26 IBU

34/70

520
Ingredients / Re: hop hash
« on: November 24, 2016, 09:33:42 AM »
Ended up getting 8 oz. I am considering an IPA with 4 oz at the end of the boil and 4 oz dry hop with something like Columbus for bittering. Bad idea?

521
Yeast and Fermentation / Re: W34/70 vs S-189
« on: November 24, 2016, 09:19:07 AM »
I'm a big fan of 37/70, but I used s-189 for my last lager and I will definitely use it again. It might even become my go-to yeast for lagers. I pitched at around 9C and ramped up over 5 or 6 days to 18 (the temp in my cellar), went on vacation, kegged it when I got back and put it in the fridge for about 3 weeks at 6-ish, then tapped. It's possibly the best lager I've brewed and definitely had the most authentic Germanic lageriness of the lagers I've brewed.

What did you brew with the 189?

522
Yeast and Fermentation / Re: W34/70 vs S-189
« on: November 24, 2016, 09:17:24 AM »
Thanks all. The goal of the thread was strictly to inquire about the differences between 34/70 and 189.

I have accepted that I am a lower tier of brewer because I don't employ LODO techniques or liquid yeast on most occasions. I get it...

Makes two of us, I have many good reasons TO use dry yeasts. Anyway, I'll be following this thread, it's been a good read already. I just used 34/70 for the first time with an Amber Lager. I have brewed this recipe many times using Wyeast Bohemian Lager (the "same" strain) so I am looking forward to how they compare. In the spring I plan on giving S-189 a try for a Bock, seems that will be very fitting for the yeast.

goschman, every try any Mangrove Jack yeasts? They really kicked up their selection. They have both Bohemian and Bavarian dry lager yeasts. I have used the Bohemian and a couple other of their yeasts.

I have not tried Mangrove Jack yet. I will have to give it a go. I mainly use fermentis unless I am brewing a kolsch as I tend to stick to American or German inspired beers. I do like their yeast for the most part if you stay away from some of the strains which don't seem to get the job done. I mainly stick with 05, K97, 34/70 and 04 every once in a while. I will use T58 if I want a mild Belgian character...

Other than the lager strains any other you recommend from MJ? I just derailed my own thread after complaining about it. Sorry...

523
Yeast and Fermentation / Re: W34/70 vs S-189
« on: November 23, 2016, 11:45:11 PM »
Thanks all. The goal of the thread was strictly to inquire about the differences between 34/70 and 189.

I have accepted that I am a lower tier of brewer because I don't employ LODO techniques or liquid yeast on most occasions. I get it...

524
Yeast and Fermentation / Re: W34/70 vs S-189
« on: November 23, 2016, 11:11:49 PM »
The descriptions of S-189 and W34/70 on the yeast website says that the S-189 attenuates 1% more than 34/70. In addition, it says that 189 is less fruity and is cleaner.

Fermentis has about the worst descriptions of their own yeast...

525
Yeast and Fermentation / Re: W34/70 vs S-189
« on: November 23, 2016, 01:29:47 PM »
Thankfully I have not gotten any lemon out of 34/70 yet

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