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Messages - goschman

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571
Equipment and Software / Re: MT cleaning
« on: January 07, 2015, 11:46:04 AM »
I don't think many have had issues with this but you may want to think about preheating with warm water before adding your strike water. I am about to purchase a replacement cooler because mine has warped on the inside to the point that it is cracking. I have gotten by for a few batches by patching with some food grade, high temp silicon sealant but that isn't stopping it from cracking further.

Walmart has them priced at $38.77 online but they have been out of stock for a while :(

572
Ingredients / Re: hops for kolsch 'style' ale
« on: January 07, 2015, 08:41:49 AM »
Ok well I think I will just have to wing it a bit. I think I will go with something 'noblish' for a FWH addition then maybe Crystal and a small amount of Amarillo for late additions. Probably shoot for 20-25 IBUs with no dry hop this go round. That will get me closer to a kolsch while still not being a kolsch...haha

Thinking something like
1 oz Hallertau, German Tettnang, etc FWH
0.75 oz Crystal 20 min
0.5 oz Crystal 5 min
0.5 oz Amarillo 5 min

573
Ingredients / Re: hops for kolsch 'style' ale
« on: January 07, 2015, 08:23:21 AM »
I would consider Crystal as a finishing hop. It has Hallertau character, but has some American hop character too as Crystal was one of its grandmothers. It has been tasty in an Americanized Pilsner I make.

That sounds like a great idea. Do you think Tettnang is a decent choice to go with it? I have not used either hop and will be placing an order especially for this batch.

The German Tettnanger Tettnang would be a nice spicy hop to use. The American Tettnang is different, as it has been said that DNA testing showed it to be Fuggles. It will have some US character due to terroir too.

Got ya. I see that Yakima Valley has Tettnanger but they appear to be of the American variety. At that point I could just go with Willamette since that is a possible substitution for Tettnang and Fuggles and I have a bunch. Probably not the best route...

574
Ingredients / Re: hops for kolsch 'style' ale
« on: January 07, 2015, 08:21:45 AM »
Trust me I am aware that I am not supposed to call it a 'kolsch' but it tastes a lot closer to that than an APA since it is much more balanced and has that classic kolsch malt/yeast character. I guess it might be closer to an American blonde ale? I thought 'Americanized Kolsch Style Ale' might describe where I am coming from...I simply named it Goslch due to my last name

575
Ingredients / Re: hops for kolsch 'style' ale
« on: January 07, 2015, 08:04:54 AM »
I would consider Crystal as a finishing hop. It has Hallertau character, but has some American hop character too as Crystal was one of its grandmothers. It has been tasty in an Americanized Pilsner I make.

That sounds like a great idea. Do you think Tettnang is a decent choice to go with it? I have not used either hop and will be placing an order especially for this batch.

576
Ingredients / hops for kolsch 'style' ale
« on: January 07, 2015, 07:53:56 AM »
So I brew an 'Americanized' kolsch style ale with magnum for bittering and then 1/2 oz Amarillo at 20 & 5 minutes remaining in the boil (~25IBU). I have dryhopped it a couple of times with 1/2-3/4 oz as well. I really like this beer but think it can be improved. I am thinking about going more traditional but still using some American hops at non traditional times. I am guilty of changing too many things or overcomplicating matters when trying to tweak a beer...

For my next attempt in a couple of weeks, I am considering using Tettnang for FWH and possibly mixing it with Amarillo for the other additions. I am considering throwing Palisade in the mix or using that in place of Amarillo since it is a bit more mild. The other option would be to just do a regular kolsch with one FWH addition and that's it but that gets away from my idea.

Any ideas on how I should mix citrusy American hops with something more noblish? Varieties, addition times, amounts, etc.?

Maybe just simplify it by doing a FWH addition and a short hopstand of an American variety?

577
General Homebrew Discussion / Re: competition entry for schwarzbier
« on: January 06, 2015, 11:42:16 AM »
Okay thanks. I thought that might be the case. I have only entered a couple of comps so wasn't sure if they put any merit into recipe accuracy for style regardless of taste.

578
General Homebrew Discussion / competition entry for schwarzbier
« on: January 06, 2015, 08:47:29 AM »
My schwarzbier has 1/2# of amber malt which I realize isn't in style. Can I get away with it?

579
The Pub / Re: Jim Koch has a problem....
« on: January 06, 2015, 08:21:48 AM »
New Belgium was my gateway craft beer mostly because of my age and the region I am in. Depending on where I am at, I will order Fat Tire or Sam Adams because they are better than the alternative. I have to admit, the beginning of the article made me a little weary of Koch.




580
Beer Recipes / Re: Joe’s Tripel and pink grapefruit
« on: January 05, 2015, 01:23:17 PM »
Maybe just go with adding some grapefruit zest at the end of the boil or post fermentation?

581
Beer Recipes / Re: Rye IPA grist
« on: January 05, 2015, 01:22:31 PM »
I would increase the amount of rye to 20% or so

582
Beer Recipes / Re: brown ale with munich base
« on: January 05, 2015, 01:10:00 PM »
One thing I can recommend is using chocolate instead of black malt. My last porter had no black malt and I have a brown ale bottled now using chocolate for color. They both have a nice balanced malty roastiness that is not at all harsh. That being said I have not tried midnight wheat yet. My brown I call a hybrid brown, it has American (homegrown cascade and galena) hops and Wy1968. Its super quaffable.

I just used midnight wheat in a black lager at a similar percentage so I should be able to judge its harshness. Since there is no husk, it is supposed to be very smooth at lower percentages. If the black lager doesn't have a desired roasted quality, I will probably go with chocolate or pale chocolate.

583
Beer Recipes / Re: brown ale with munich base
« on: January 05, 2015, 01:07:33 PM »
Take a look at this for an example.  I think it's pretty much what you're looking for.

http://wiki.homebrewersassociation.org/NotiBrownAle

Hey...you only have 12% munich in there. ;D

By the way Denny, I have always been curious about that Galena addition in your Noti.
Was that something you had to use up...or is that a part of your recipe overall plan?

Thanks

goshman - love the idea of a "rotating dark tap"!  :)  have fun.

I have looked at the Noti recipe a few times. Looks great but not sure it is what I am going for with this attempt.

I have 4 taps so I have been trying to come up with ideas to help determine my brewing schedule. Here is what I have come up with. The problem is I probably won't brew each more than once a year since I am brewing every 3-4 weeks currently. 

rotating dark: porter, black lager, brown, etc
rotating light: American wheat, kolsch, blonde
rotating hoppy: APA, IPA
rotating miscellaneous: saison, alt, Oktoberfest, etc

That is a pretty tasty list.

I brewed a Munich Brown Ale with 80% Munich. I will be kegging it later this week, but the sample was very good. Just tapped my Munich Rye Porter yesterday, and it is simply incredible. I think you will be pleased with your recipe. I threw in some 6-row to help with the conversion on the Brown ale.

Let me know how your brown turns out. I was also thinking of doing something similar for my porter so we must be on the same page ;)

584
Beer Recipes / Re: brown ale with munich base
« on: January 05, 2015, 11:40:09 AM »
Take a look at this for an example.  I think it's pretty much what you're looking for.

http://wiki.homebrewersassociation.org/NotiBrownAle

Hey...you only have 12% munich in there. ;D

By the way Denny, I have always been curious about that Galena addition in your Noti.
Was that something you had to use up...or is that a part of your recipe overall plan?

Thanks

goshman - love the idea of a "rotating dark tap"!  :)  have fun.

I have looked at the Noti recipe a few times. Looks great but not sure it is what I am going for with this attempt.

I have 4 taps so I have been trying to come up with ideas to help determine my brewing schedule. Here is what I have come up with. The problem is I probably won't brew each more than once a year since I am brewing every 3-4 weeks currently. 

rotating dark: porter, black lager, brown, etc
rotating light: American wheat, kolsch, blonde
rotating hoppy: APA, IPA
rotating miscellaneous: saison, alt, Oktoberfest, etc

585
General Homebrew Discussion / Re: Gelatin fining for pale ale?
« on: January 05, 2015, 11:33:02 AM »
This batch had a dramatic increase in efficiency over what I was normally getting possibly due to milling the grain very fine. Could the haze be related to more carry over of grain? I did up my hop amounts but nothing in comparison to what most here would use for a pale ale.

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