Show Posts

This section allows you to view all posts made by this member. Note that you can only see posts made in areas you currently have access to.


Messages - goschman

Pages: 1 ... 35 36 [37] 38 39 ... 152
541
Ingredients / Re: flavor contribution from roasted grain added at sparge
« on: October 22, 2015, 01:25:15 PM »
If color is your primary goal, that technique is probably desirable. The flavor contributions will be reduced by the late addition. You can read more about the pluses and minuses of the technique on Bru'n Water's Facebook page.

Thanks Martin! Color with a bit of flavor is my main goal.

i'm nearing keg time for a schwartzbier that I did this method with - (you commented on the recipe actually goschman) - i got just hints of the aroma and flavor of the midnight wheat while extracting most of the color i wanted - so far, so good relative to what i was shooting for.

Good to know! Update that thread and let me know how it turns out.

I am planning another wacky brew inspired by a local brewery here so it seems this might be the best method to get me what I am looking for.

542
Ingredients / Re: flavor contribution from roasted grain added at sparge
« on: October 22, 2015, 01:17:25 PM »
If color is your primary goal, that technique is probably desirable. The flavor contributions will be reduced by the late addition. You can read more about the pluses and minuses of the technique on Bru'n Water's Facebook page.

Thanks Martin! Color with a bit of flavor is my main goal.

543
Ingredients / flavor contribution from roasted grain added at sparge
« on: October 22, 2015, 12:44:16 PM »
I am looking to get mostly color from a dark roasted grain like carafa special III but would also like a bit of flavor to transfer to the final beer. When adding during the sparge I assume some flavor be transferred?

I have considered adding near the end of the mash but don't want to mess with my mash pH.

544
Yeast and Fermentation / Re: Wyeast 1187 for an APA
« on: October 22, 2015, 07:39:28 AM »
Mirror Pond and Deschutes in general is one of my favorites as well. I was having one just the other day and was wondering what 'English Ale' yeast they use.

Can you brew it which deemed it cloned shows the yeast as WLP002 from what I can tell

545
Beer Recipes / Re: Sprucey rye saison
« on: October 21, 2015, 01:50:01 PM »
Add me to the curious list as well.

I have spruce tips sitting in the freezer from May waiting to be used. I think I will be brewing a maltier winter pale ale with them. I have been debating on how to use them although most likely it would be late in the boil. 15 minutes remaining or later seems best.

546
All Grain Brewing / Re: What is first wort hopping
« on: October 21, 2015, 08:38:33 AM »
In my recipe software, I have just made utilization from 60 minute bittering and FWH additions equal. For the longest time I set FWH equal to a 20 minute addition but it didn't seem right.

When I want what I perceive to be a smoother bitterness, I use FWH and sometimes a combination of the two. I like to use FWH in less hoppy styles and darker beers. 

In lab studies, FWH apparently adds something like 10% more IBUs than a 60 minute addition? There is a multitude of info out there on this topic but at the end of the day you just have to use your experiences and perceptions.

547
Beer Recipes / Re: brown ale recipe
« on: October 20, 2015, 06:39:25 AM »
Unfortunately I have not gotten to this one yet and probably won't until early November. I had a couple of batches that I had to get brewed with time to age before xmas.

I plan to brew the original recipe but just use yeast I have on hand, likely K97 or US05. I will try to remember to update.

548
General Homebrew Discussion / Re: Finding my Style
« on: October 20, 2015, 06:36:33 AM »
I think you need to decide what your favorite styles in general are and start brewing those. I myself got a bit tired of the APA/IPA trend and started to really enjoy German styles which were more or less new to me. I have been brewing a little bit more in that direction which I have enjoyed. Most of my beers are starting to become German base beers with an American twist.

549
Beer Recipes / Re: Zwickelbier
« on: October 19, 2015, 06:35:39 AM »
I think the key is to carb it up quickly and start drinking it. As far as I understand it is basically a young Helles so it sounds like you just need a good Helles recipe? I believe there is a recent thread discussing Helles.

"Most Pale Kellerbiers are young, unfiltered, unpasteurized versions of Munich Helles beer, although Pils or
a different, custom golden lager beer designed specifically for serving young could also be used. The best examples are served only on tap at many of the Munich area breweries. Bottled versions are not likely to have the freshness, hop character and young beer notes exhibited by the draft versions. Also some times called Zwickelbier, after the name of the tap used to sample from a lagering tank"

550
In my limited lager experience W34/70 works great and might be a good option for smaller batch size. It is very versatile and forgiving at less than idea temps (from what I hear). It is the same strain as WY2124 from what I understand. I did a pale lager with it that turned out spectacular.

There is a lot of information out there regarding an accelerated lager fermentation schedule. For me, I keep it at 52F for a few days or until airlock activity starts to slow then ramp it up a couple of degrees a day until it is at 60-62 for a diacetyl rest then back down. This is usually about 15 days in total for me.

http://brulosophy.com/methods/lager-method/


551
General Homebrew Discussion / Re: The Hop You Hate
« on: October 16, 2015, 08:37:59 AM »
I have never got cat pee out of any hop.

It is amazing how many people know what cat pee tastes like.

Haha. Having 2 cats, I just know what it smells like. I suppose I could start doing some side by sides with simcoe beers.

552
Equipment and Software / Re: hop blast aroma tool?
« on: October 16, 2015, 08:30:06 AM »
Yeah I thought it was pretty funny.

I can imagine carrying it around in a fanny pack with packs of pellet hops to your favorite drinking establishment. If a beer doesn't meet your needs; hop blast time!

553
General Homebrew Discussion / Re: The Hop You Hate
« on: October 16, 2015, 08:27:33 AM »
I am surprised to see that some share my dislike for mosaic. I kind of thought it was the new universally accepted IPA hop. I do like simcoe and citra though. It seems that the dislike that I have for mosaic is similar to the dislike others have for those although I have never got cat pee out of any hop.

554
General Homebrew Discussion / Re: Correct Category for a Kottbusser
« on: October 15, 2015, 07:29:33 PM »
I brewed the Kotbusser recipe in Radical Brewing.  While tasty, it was nothing like a Kolsch.
I remember seeing that recipe and used it as a guideline for my own which I have not brewed. What yeast is it? 1007?

555
Ingredients / Re: Azacca
« on: October 15, 2015, 02:38:53 PM »
I used it once but it got drowned out by El Dorado. I hear good things about it though and bet it would be good with the hops you listed.

Pages: 1 ... 35 36 [37] 38 39 ... 152