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Messages - goschman

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Yeast and Fermentation / Re: Imperial Yeast A24 Dry Hop?
« on: January 18, 2017, 03:05:30 PM »
it is expensive but seems like something to try

I have not tried that strain but I do like Imperial so far. It is expensive but apparently has twice as many cells as white labs or wyeast. The $3 extra that it costs for me is worth it for not having to worry about a starter for the beers that I brew.

Ingredients / Re: Red X pH
« on: January 17, 2017, 04:42:58 PM »
I brewed a 100% Red X lager that was okay and improved with age. I was definitely different... I will be attempting another one soon that is 50/50 Pils and Red X with some carafa for color.

Sounds like the pH issues are inconsistent? Any recommendations on how to add it in Bru'n Water? I have it at 12L as a base malt. If I change it to crystal, it drops the pH from 5.4 to 5.31

General Homebrew Discussion / Re: What's Brewing this Weekend?
« on: January 17, 2017, 03:45:17 PM »
Brew day tomorrow is a Festbier and a Helles. The Festbier is the same recipe as my German Helles Exportbier, but I just altered the water a bit and renamed it Festbier. As to the Helles, I had decided that I really didn't care that much for the style and wasn't going to brew them anymore. I contemplated a Cream Ale, with lager yeast... but no corn because I'm not a fan... and with German ingredients... in other words a Helles.

I'm using 2206 this time just for fun. And just for fun I'm going to do my normal 1L oxygenated starter with the Festbier, and on the Helles I'm going to see if a smacked pack with no starter works. I suspect it totally will.

So you are brewing a Helles even though you decided not to brew them anymore?

General Homebrew Discussion / Re: Denver, Colorado
« on: January 13, 2017, 10:52:43 PM »
If you somehow make it up to Idaho Springs, there is another brewery right by Tommy Knocker. I believe it is called Westbound and Down or something

The Pub / Re: Sierra Nevada Sidecar
« on: January 13, 2017, 04:36:12 PM »
I had this last night at a restaurant for the first time and really enjoyed it. I agree that the orange character is very subtle. I really liked the hop character and it was nice to have a pale that doesn't have to push the hops over the edge. It looks like Cascade, Mandarina, and Equinox work really well together when used appropriately...

Interesting that "Ekuanot" is still being called Equinox

Yeast and Fermentation / Re: Pitching yeast warm
« on: January 12, 2017, 07:32:40 PM »
Cooling in the summer is still the biggest challenge for me.

I pitch above fermentation temp all the time but try to keep it within the upper limits of the recommend temp range. I cool it down to the temp I want within 12 hours in the chest freezer.

I don't recommend it but it works for me  :)

Ingredients / Re: Brown malt for brown ale
« on: January 12, 2017, 06:04:39 PM »
Be aware that not all brown malt is the same.  Some maltsters call 35L brown, others call 70L brown.  It's the 70L that you want.

Would the 35L be better thought of as amber malt?

It seems so. Thomas Fawcett has the same description for both but amber is 35-45L and brown is 65-75L

Ingredients / Re: Brown malt for brown ale
« on: January 12, 2017, 05:52:46 PM »
I just tasted my latest brew this morning after checking FG before cold crashing, and like the results.  Can't wait to taste after carbonation.

Pale Ale               61 %
Munich Malt         15 %
Brown Malt            4 %
Roasted Barley      8 %
Black Malt             4 %
Flaked Oats           8 %


Looks really tasty! Stout I assume?

Right now, I am looking at:
63% Munich 9L
17% Pilsner
9% flaked oats
4.5% brown malt
4.5% caramunich I
2% carafa II special

Ingredients / Re: Brown malt for brown ale
« on: January 12, 2017, 05:49:15 PM »
Be aware that not all brown malt is the same.  Some maltsters call 35L brown, others call 70L brown.  It's the 70L that you want.

Yes I am referring to Thomas Fawcett I believe which is listed at 65L

General Homebrew Discussion / Re: Denver, Colorado
« on: January 12, 2017, 04:44:09 PM »
So are you sticking around the downtown Denver area or venturing around?

If near Golden, I would hit Cannonball Creek for hoppy beers and belgians and New Terrain for solid beer in a cool location.

Hogshead is an excellent brewery with traditional English style beers including a lot of stuff on cask. It is in a cool neighborhood a few miles west of downtown Denver. 

Yeast and Fermentation / Re: Length of time to cold crash?
« on: January 12, 2017, 03:28:25 PM »
With a stout I don't think it is entirely necessary. I cold crash ales for 1-2 days, add gelatin and hold cold for 1-2 days for clarity. I don't concern myself with clarity too much above 25 SRM.

General Homebrew Discussion / Re: Denver, Colorado
« on: January 11, 2017, 04:26:49 PM »
Hey all!

I'm getting the opportunity to go to Denver for a day before a wedding, and my wife will be with the bachelorette party, so I get to explore Denver for a day! I was hoping to hit a couple breweries (along with maybe some other cool sites) and was wondering if any of you had recommendations for where to go to get a few brews (and sight see).

I googled breweries up there and it looked like there was literally a brewery on every street corner... Looking for some help choosing! I like pretty much any beer, but I lean more toward malty than hoppy overall.

Thanks for your help!

Are you staying in the downtown area? If so, I recommend some of the establishments in the Rino district including Ratio, Bierstadt Lagerhaus (german beers), and First Draft (tap room where you pour your own beer). There are also some pretty bad breweries in that area so be cautious and get samples before committing to full pours...

Denver Beer Co. is just west and has improved dramatically in the past few years since opening and is within walking distance of Prost (german beers). Both are just across the river near I-25

Ingredients / Re: different forms of wheat
« on: January 11, 2017, 03:13:56 PM »
Thanks all. This is only for an amount of 10% of the grain bill. I kind of assume I will get some responses that 'at that amount, just remove the wheat completely' but it is staying as I am just tweaking an old recipe.

Ingredients / Re: different forms of wheat
« on: January 11, 2017, 02:38:57 PM »
Excellent question.  I dare anyone to provide an answer based on real life side-by-side experimentation.  I myself do not have this answer.  I use them pretty much interchangeably based on whatever I happen to have on hand or whatever is on sale.

Thanks. I think I have read before that torrified can add a slightly nutty or biscuity character. For the amount I will be using any differences will probably be negligible. 

Ingredients / different forms of wheat
« on: January 11, 2017, 02:26:18 PM »
What are the main differences in regards to flavor, body, etc when using wheat malt, flaked wheat, or torrified wheat?

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