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Messages - goschman

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571
Ingredients / Re: water suggestions for german pils?
« on: October 31, 2016, 08:51:28 AM »
I personally run a house water. That water is what all my beers are brewed with. I agree with Ken, I hate too much sulfate in the water. For instance my sulfate is 35, its going to soften the hops. Stay away from all bicarb(if possible) in pale lagers.

Thank you. My untreated water has sulfate of 33.

572
Ingredients / Re: water suggestions for german pils?
« on: October 31, 2016, 08:43:05 AM »
according to bru'n water:
Ca: 69
Mg: 7
Na: 14
SO4: 105
Cl: 45
bicarb: -89 (I am a beginner with water so this is something I have never really paid attention to)

mash pH 5.25

573
Ingredients / water suggestions for german pils?
« on: October 31, 2016, 08:02:18 AM »
Planning on yellow bitter profile with mash pH approaching 5.2. Any advice?

574
Ingredients / Flavor of molasses in finished beer?
« on: October 28, 2016, 05:21:47 PM »
I am getting a pretty tangy finish and have no idea what it could be attributed to. The beer smells great and the character hasn't worsened so infection does not appear to be the case. I have never used molasses before and I have heard it can taste like rum when it ferments out and I kind of get that here. It is a brownish type ale with 1/2# light unsulphured molasses added at the beginning of the boil. Mash pH was 5.6 with brown malty water

575
Beer Recipes / Re: Bohemian ale? Does this sound like a good idea?
« on: October 26, 2016, 07:19:02 AM »
If the goal is to make a lager, use W34/70 at your planned fermentation temp.

If the goal is to make an ale, use 05.

576
Commercial Beer Reviews / Re: Anchor Steam - Dry Hopped
« on: October 25, 2016, 10:18:14 AM »
Is it true that this is a limited release? If so, I need to find it before it is gone!

577
General Homebrew Discussion / Re: American double ale
« on: October 22, 2016, 07:31:35 AM »
Did you taste it?
I went back last night and had two.  It's actually pretty good, and IMO is an IPA/DIPA.  I didn't ask any further questions about it but maybe they're just sick of seeing every beer listed as Some form of IPA.  I'll probably end up getting it again when I go back next week. 


Sent from my iPhone using Tapatalk

I assume they are designating this way simply because it is a stronger version of their pale ale which I assume is done by Diebolt?

Similarly, I have brewed a 'double kolsch' that tastes pretty much like a maibock. I could probably just call it a maibock because wtf is a double kolsch?
You're correct on your assumption.  If you happen to stop in there one day let me know your thoughts.  That's funny you say 'double kolsch', the kölsch I entered for DCF was just over 6% which is out of range per BJCP.   

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Mine is 7.5% and needs some lagering.

578
General Homebrew Discussion / Re: What's Brewing this Weekend? 01/18/2014
« on: October 21, 2016, 05:00:02 PM »
Trying to squeeze in an APA today after a 1/2 day of work, sawing some brick to make space for a new patio door, and picking up the boy from day care. To save time, I am going with a 45 minute mash and 45 minute boil.

60% pilsner
20% munich light
20% german wheat

~38 IBU Bravo 45 min
2 oz equinox 2 min
1 oz simcoe 2 min
2 oz equinox DH
1 oz simcoe DH

1.055
US05 or K97
~50 IBU

Oh man, you are screwed on the 45 minute boil.... ;)

Couldn't make it happen but got the patio door framed and installed. Maybe Sunday since my donkeys don't play until Monday...

579
General Homebrew Discussion / Re: American double ale
« on: October 21, 2016, 06:54:02 AM »
Did you taste it?
I went back last night and had two.  It's actually pretty good, and IMO is an IPA/DIPA.  I didn't ask any further questions about it but maybe they're just sick of seeing every beer listed as Some form of IPA.  I'll probably end up getting it again when I go back next week. 


Sent from my iPhone using Tapatalk

I assume they are designating this way simply because it is a stronger version of their pale ale which I assume is done by Diebolt?

Similarly, I have brewed a 'double kolsch' that tastes pretty much like a maibock. I could probably just call it a maibock because wtf is a double kolsch?

580
General Homebrew Discussion / Re: What's Brewing this Weekend? 01/18/2014
« on: October 21, 2016, 06:47:01 AM »
Trying to squeeze in an APA today after a 1/2 day of work, sawing some brick to make space for a new patio door, and picking up the boy from day care. To save time, I am going with a 45 minute mash and 45 minute boil.

60% pilsner
20% munich light
20% german wheat

~38 IBU Bravo 45 min
2 oz equinox 2 min
1 oz simcoe 2 min
2 oz equinox DH
1 oz simcoe DH

1.055
US05 or K97
~50 IBU


581
General Homebrew Discussion / Re: American double ale
« on: October 19, 2016, 01:46:17 PM »
Did you taste it?

582
Yeast and Fermentation / Re: less fermentable wort issue?
« on: October 13, 2016, 02:50:46 PM »
to me I think that is what makes you a good brewer

That I was able to recreate the same issue without realizing it?  ;D

The 6L and 9L must be very similarly modified I would assume. They stopped at pretty much the exact same FG...

583
Yeast and Fermentation / Re: less fermentable wort issue?
« on: October 13, 2016, 11:25:17 AM »

I said kai found a difference when compairing Weyermann Pilsner, Munich I, and Best Dark Munich...
http://braukaiser.com/documents/Effects_of_mash_parameters_on_attenuation_and_efficiency.pdf
Page 19. Maybe I am misinterpreting his results...

I didn't use Best but it just signifies what I might be seeing...

Yep, I realized that.  Just giving another comparison.  I get great attenuation with Best pils and the same with Best dark Munich.

Got ya. Thanks.

At this point I will shut it down as I am not getting anywhere except probably becoming an annoyance  ;)
I will just hope that the beer somehow drops a couple of points before packaging and adjust the recipe to include some pilsner, and possibly modify the mash for next attempt.

Thanks for the help all.

EDIT- I found the old thread I started regarding the first version of this beer from about a year ago. I experienced pretty much the exact same problem with Munich 6L. I didn't make any adjustments because I chalked it up to a less than healthy fermentation. I forget to go back a take a look at my notes from previous batches. This is a perfect example of why I should do so more often....


584
Yeast and Fermentation / Re: less fermentable wort issue?
« on: October 13, 2016, 10:35:48 AM »

Kai found much less attenuation when using Best Dark Munich in comparison to Weyermann Pilsner and Munich I when conducting single infusion mashes. As Denny noted, it very well be related to the maltster and the type of munich malt

I have found no difference between Best pils and Best dark Munich.

I said kai found a difference when compairing Weyermann Pilsner, Munich I, and Best Dark Munich...
http://braukaiser.com/documents/Effects_of_mash_parameters_on_attenuation_and_efficiency.pdf
Page 19. Maybe I am misinterpreting his results...

I didn't use Best but it just signifies what I might be seeing...

585
Yeast and Fermentation / Re: less fermentable wort issue?
« on: October 13, 2016, 09:28:03 AM »
You need to learn to read malt analysis sheets, they are your sight glass into the answers.... for instance, the Munich I have in my inventory is just as modified as the pilsner.

Thanks

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