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Messages - goschman

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526
Ingredients / Re: First lager- Vienna lager
« on: February 21, 2017, 03:36:46 AM »
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.

527
Yeast and Fermentation / Re: English yeast for beginners
« on: February 17, 2017, 05:08:01 PM »
Very helpful. Thank you. I have know that some of my favorite breweries which you mention use English strains

My worry with the M79 was that it would be too expressive for me so I did run it on the lower end of the suggest temperature range. Time to start exploring some more yeast. It's fun but daunting...

528
Beer Recipes / Re: Kolsh
« on: February 17, 2017, 04:59:25 PM »
I did a:
1048
93/7 Pils/Wheat
25ibu tinseth
santiam 5.3AA at 60/30min (1/0.5oz, respect.)
Odell yeast (but 029 would be equivalent)
yellow-full water profile

It came out delicious - like a mini czech pils in most facets.

Odell yeast? Isn't their house strain of English origin?

I've seen suggestions online that it's either English or a German ale strain.  Based on my experience in using it, and how it behaves during fermentation and in finished beers, I'm under the impression that it's a German ale strain.  I've found it most similar to WLP029.  This isn't saying a lot though because it's just my best guess. Odell is pretty tight-lipped about where it comes from and they don't offer samples to anyone (even if you ask politely :D).  If it does turn out to be a English ale strain then it's a very clean fermenting one, which is entirely possible.

The big answer is: I don't know. I feel like it's a German ale strain (kolsch) but it may very well be English (or something else for all I know).  One thing is for sure though - it's good! SUPER top-cropper, and a bit powdery, but good.

Very interesting. I have always got an English yeast character out of most of their beers and considering their flagship is 90 Schilling I just made an assumption I suppose. I thought I read it was of English origin but like you said, they don't divulge much info...

Okay back to Kolsch...

529
Beer Recipes / Re: Kolsh
« on: February 17, 2017, 04:27:53 PM »
I did a:
1048
93/7 Pils/Wheat
25ibu tinseth
santiam 5.3AA at 60/30min (1/0.5oz, respect.)
Odell yeast (but 029 would be equivalent)
yellow-full water profile

It came out delicious - like a mini czech pils in most facets.

Odell yeast? Isn't their house strain of English origin?

530
Beer Recipes / Re: Kolsh
« on: February 17, 2017, 04:26:56 PM »
I brew a hybrid version which just adds some american hop flavor. I use a bit of wheat and vienna since I am not worried about being traditional. 
FWH with noble hops
1/2 oz noble at 20 min
1 oz amarillo at 5 min

Started using G03 for yeast which seems to be the same as 029. Clears very easily. 2565 is harder to work with in my opinion

531
All Grain Brewing / Re: Dark hefeweizen...Huh?
« on: February 17, 2017, 04:21:14 PM »
With that recipe, I get around 7 SRM without any DME which would be in the 'amberish' range? How dark is dark? When you say standard versions of grains were used, what did you use in place of the Caramunich III which is where a lot of the color probably came from?

532
Ingredients / Re: Wheat beer with cocoa nibs? Bad idea? Worth a shot?
« on: February 17, 2017, 02:46:50 PM »
I realize this isn't the goal but what about doing something dark in color but light in roast like a schwarzbier?

I brewed what I called a black wheat a long time ago however I used a clean American yeast. I could see the cocoa working well in that. I think it was 50% wheat, a good portion of pils or two row, maybe some dark crystal malt, and enough midnight wheat to get it to 25 SRM.

I am not a big fan of German wheat beers so the cocoa with that yeast character sounds strange. Like others have said, it could turn out really good if you are judicious with your amounts.

533
Yeast and Fermentation / Re: How many packets of dry yeast
« on: February 17, 2017, 04:28:09 AM »
Maybe a dry yeast super thread can be started? Or we could do multiple threads based on manufacturer?

After my recent experience, I am very interested in trying more mangrove jack strains. Their lineup and descriptions seems pretty excellent

534
Yeast and Fermentation / Re: English yeast for beginners
« on: February 17, 2017, 03:39:14 AM »
To all of the above...

No (yes), I don't care for s-04.  But you've all said it better than I can.

Yes, I really like MJ M79 Burton Union.  But it's still available.  I recently got a pack from Williams that has a best by date of 03/2018.  And I wouldn't be afraid to use it well past that.  I've also seen talk that the new M36 Liberty Bell is the (maybe) same yeast.

I've tried Lallemand ESB twice and like it.  It seems to have some nice character if you start it out around 60 F and finish ~ 70 F.

That's another one that has been on my radar. What have you used it in and what kind of attenuation did you get?

Just looked and liberty bell has pretty much the exact same detailed description as burton union so I can only assume it's the same.

535
Yeast and Fermentation / Re: English yeast for beginners
« on: February 17, 2017, 03:24:12 AM »
Didn't realize they stopped making it. They responded and said they have replaced it with M36 Liberty Bell which "should" give similar results

536
Yeast and Fermentation / Re: English yeast for beginners
« on: February 16, 2017, 10:27:54 PM »
Feeling pretty dumb here but looking for some good sensory descriptors for English yeast strains apart from 'estery'. I think I have been afraid to use English yeasts after a couple bad experiences with S04 which I think were related to fermentation temps. Just wanted some back and forth regarding the pros and cons, observations, comparison, etc. No real goals here...

I just kegged a blonde ale fermented with MJ M79 Burton Union and am really pleased with the complexity that it added to this beer. I don't know how to describe exactly what I am getting out of it although I do note the pear esters which are part of the yeast description. There is a particular flavor that is kind of 'minerally' that seems to really affect the malt character, mouthfeel, and finish in a much different way than the yeasts I normally use. I have no idea what it is or how to describe it. I guess it is a combination of things instead of one main factor. This combination is a game changer when compared to a lot of my beers.

I know there are people that like s-04, but I hate the flavor, very weird doughy tart flavor, And I try my best to use dry yeast whenever possible. Glad you like the M79, Its on my list of yeast I want to try. Care to post more specifics re: this beer?

I actually find S04 to be quite clean and not very 'Englishy' below 66-67F. Above that is when I noticed issues...

The recent beer is pretty much an American Blonde fermented with M79. It is an old recipe that I tweaked the grain and changed the yeast from US05. I can't recall exactly but it is something like:

45% pilsner
40% pale
10% white wheat
5% honey malt

OG 1.051
FG 1.011 (more attenuation than I was expecting)

~22 IBU
magnum bittering
centennial 10 min

It really reminds me of a commercial beer that I have had a lot of over the years but it is escaping me.

I can't wait to use the M79 again though no idea what I will brew...

537
Yeast and Fermentation / English yeast for beginners
« on: February 16, 2017, 09:12:03 PM »
Feeling pretty dumb here but looking for some good sensory descriptors for English yeast strains apart from 'estery'. I think I have been afraid to use English yeasts after a couple bad experiences with S04 which I think were related to fermentation temps. Just wanted some back and forth regarding the pros and cons, observations, comparison, etc. No real goals here...

I just kegged a blonde ale fermented with MJ M79 Burton Union and am really pleased with the complexity that it added to this beer. I don't know how to describe exactly what I am getting out of it although I do note the pear esters which are part of the yeast description. There is a particular flavor that is kind of 'minerally' that seems to really affect the malt character, mouthfeel, and finish in a much different way than the yeasts I normally use. I have no idea what it is or how to describe it. I guess it is a combination of things instead of one main factor. This combination is a game changer when compared to a lot of my beers.


538
Thanks all. With my current setup, I think I have 0.3 gallons dead space. I should be able to get close enough with my first batch.

539
Assuming your pick up tube reaches the bottom, I think yes.

Good point. No pick up tube. Just the back side of the spigot. I suppose I can just test with water to see if I am able to drain it all the way.

540
When removing my false bottom and using one of these bags with batch sparge, will my dead space effectively be zero? I need to modify my equipment profile in beersmith and not sure what would be a good starting point until I can get it dialed in.

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