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Messages - goschman

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Ingredients / molasses and fermentability
« on: August 12, 2016, 01:10:21 PM »
I am working on a recipe that right now has 8 oz of molasses incorporated. Should I expect higher attenuation like I would if adding a simple sugar or is molasses less fermentable?

Yeast and Fermentation / Re: Imperial Yeast - G03 Dieter
« on: August 12, 2016, 09:40:38 AM »
I just wish it was easier to get their full selection. MoreBeer carries a small selection, seven bridges carries some too, but between the two I'm still missing strains. Maybe they should sell direct with reasonable shipping rates while they build their brand.

My LHBS seems to carry everything. I was surprised to see that.

Yeast and Fermentation / Re: Imperial Yeast - G03 Dieter
« on: August 12, 2016, 09:17:04 AM »
Never used it, but the description and flocculation rating seem much more like 029 than 2565 which (being powdery) definitely doesn't show medium flocculation. I've heard good things about the Imperial - Denny said it was started by a couple guys from Wyeast. I'm planning to use one of their saison strains soon. Go for it!

My buddy just used Napoleon I think on a saison. Very much like 3711 from what I can tell.

Yeast and Fermentation / Imperial Yeast - G03 Dieter
« on: August 12, 2016, 08:49:47 AM »
Going to try G03 Dieter this weekend. From the description, it sounds like this is closer to WLP029 vs WY2565. The employee at the LHBS thought the same but also didn't seem like he knew. Does anyone have any experience with it?

Dieter is a clean, crisp, traditional German Kölsch strain. A very low ester profile makes this strain perfect for Kölsch, Alt and other light colored delicate beers. Dieter has better flocculation characteristics than most Kölsch strains which allows brewers to produce clean, bright beers in a shorter amount of time.

Temp: 60-69F, 16-20C // Flocculation: Medium // Attenuation: 73-77%

Beer Recipes / Re: first saison
« on: August 11, 2016, 12:10:02 PM »
This beer is carbed up and I couldn't be happier with it. The lemon and basil seem a bit lost which is fine. I would rather it be that way than too powerful. It is very pale in color, crisp, refreshing, and drinkable. It drinks more like a 4% abv beer than a 6.7 one. Next time I may add a bit of Munich or aromatic to provide a smidge of malt complexity. The presence of the oats is noticeable now but I expect that to fade a bit as the beer ages. This is pretty much the saison I was hoping to brew. A great first experience with belle saison.

Thanks for all of the help!

Beer Recipes / Re: What to make with Kolsch Yeast
« on: August 08, 2016, 08:20:14 PM »
I personally think it works really well in a lot of American styles. Hard to go wrong if you not worried about something traditional.

I pitched the yeast into a Mandarina Bavaria Kolsch this morning.  First time making a kolsch, so it should be interesting. 

8.5lb Pils
0.75lb munich light

1oz Mt Hood @ 60
1oz Mandarina @ 5
1oz Mandarina @ dryhop

Fermented with WY2565. 

I'll need to figure out what the next few brews will be so I can reuse that yeast a couple times.

Sounds tasty. I do a kolsch with an ounce of Amarillo thrown in at 5 minutes. I love it.

General Homebrew Discussion / Re: Oxidation?
« on: August 07, 2016, 06:19:39 PM »
Thanks for the link. I will definitely check it out. Sorry for any annoyance. I am that guy who doesn't know what he is tasting...

General Homebrew Discussion / Re: Oxidation?
« on: August 06, 2016, 08:51:37 PM »
Drinking the APA now and it's really hard for me to tell what's going on. Comet makes up 1/3 of the hop and I have read that it can provide some "wild" notes. When the beer was young and pungent I was getting some savory notes but not necessarily garlic or onion. I am hopeful that this is maybe leftover from that.

I realize that onion, garlic or savory is not wet cardboard or whatever is normally associated with oxidation but my palate is not the best so I would be surprised if it is is a combo of things.

I am pretty sure the lager is oxidized but right now it isn't bad. Tastes kind of like an imported Czech lager that maybe wasn't stored in the best conditions but not light struck.

Sorry for being annoying. I get it.

General Homebrew Discussion / Re: Oxidation?
« on: August 06, 2016, 02:28:51 PM »
Did you dry hop the pale ale? I've had papery oxidation from whole hops before, even new unopened packages.

3 oz pellet hops in the keg

General Homebrew Discussion / Re: Oxidation?
« on: August 06, 2016, 12:46:14 PM »
If it smells like wet cardboard/paper then that is most definitely oxidation. I pick up on that pretty quickly in beers. Some styles can handle it, while others don't fare so well.

Thanks. I get it more in the flavor. Well I will just expect the worst and hope for the best.

General Homebrew Discussion / Re: Oxidation?
« on: August 06, 2016, 12:13:00 PM »
Are you simply picking up muted malt aromas/flavors in the beer, or is it more intense along the lines of a funk?

I am getting more of the wet cardboard, musty kind of thing. Both beers are still drinkable so we shall see how the continue to develop. I have had infected batches but never this.

It's harder to detect in the pale ale because of the hops but I notice it.

I haven't changed my process but have become overly obessed with visually checking the fermenters. I think that would be the explanation for the beers getting more exposure to oxygen than usual.

General Homebrew Discussion / Re: Oxidation?
« on: August 06, 2016, 09:12:31 AM »
Are you sure it's not an infection?  Early oxidation that extreme sounds unusual unless you drastically changed your process.

I am not sure about the APA yet. The lager has been in the keg for about a month now. I thought the off flavor was dissipating but that doesn't appear to be the case however it isn't getting worse yet either.

Beer Recipes / Re: first saison
« on: August 05, 2016, 07:46:25 PM »
1.001. It's fun to do something completely new and different from what I normally do. I have never brewed a beer that finished below 1.005.

General Homebrew Discussion / Re: Oxidation?
« on: August 05, 2016, 07:43:44 PM »
Unfortunately, it'll most likely get worse over time (assuming that's what's happening). If the beers are pretty young, give it time to let the yeast clear out completely and flavors to come together before you pronounce them oxidized. But, wet cardboard generally means oxidation. Hope that's not the case.

Thanks Jon. I just want to be prepared for dumpers. I only notice it every once a while in the pale ale underneath the hops. I first noticed it would after having a commercial IPA then moving on to homebrew.

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