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Messages - goschman

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Kegging and Bottling / Re: 9% ABV, 0% carbonation
« on: December 24, 2015, 10:36:53 AM »
I recently did a 8.9% baltic porter that took about a month to get adequately carbonated. I did not add extra yeast though which was likely the culprit...

Beer Recipes / Re: Amber ale recipe suggestions critique
« on: December 24, 2015, 08:08:35 AM »
Looks fantastic! Great clarity! Good job!

Is that brewed from the recipe on the original post? What yeast did you use?

Yeast and Fermentation / Re: What's your favorite Cider yeast?
« on: December 24, 2015, 08:03:37 AM »
Has anyone tried Fermentis Safcider Y27?

Ingredients / Re: Acorn beer
« on: December 23, 2015, 03:02:43 PM »
I've never heard of it, but I would think acorns are one of the least desirable nuts out there for human consumption.

Ha! Now that's funny. I don't think I have ever consumed an acorn myself.

The Pub / Re: Another A-B purchase
« on: December 23, 2015, 10:28:49 AM »
It's funny, I was at Breckenridge's new facility on Saturday for a tour before any of this news. I didn't realize they currently distribute to 30 something states. Their goal was to get to all 48 contiguous states with their new 110 barrel brewhouse. Looks like the buyout will guarantee that...

Their most popular beer is vanilla porter which is disgusting. Overall, their beer is average in my opinion.

Yeast and Fermentation / Re: What to use S-33 for?
« on: December 22, 2015, 07:07:17 PM »
And, I would give that advice for S-23 as well.

I would say a good use for a packet of S-33 would be to add it to the boil, and use another yeast to ferment.  The boiled S-33 yeast would be a good source of nutrients for the other yeast.  :D


I don't really care about the S-33 as I ordered it by mistake, but I've used S-23 for a Cali Common before, and I thought it came out okay. What am I missing?

I have never used s23 myself but my buddy uses it extensively. I like his beers and have never noticed any strange flavors from that particular yeast. I have settled on 34/70 for now which does the job for me.

General Homebrew Discussion / Re: Brewing a Maple Nut Brown
« on: December 22, 2015, 11:44:55 AM »
Maybe research Tommyknocker's Maple Nut Brown or email the brewery to see if you can get any information on their process? I guess maybe you wouldn't want to emulate a beer unless you have tried it...


I mash in a red cooler.  Red coolers have it all over those pesky blue coolers.

My blue cooler would disagree

As would my orange cooler.

Beer Recipes / Re: Chasing the perfect Munich Helles
« on: December 17, 2015, 09:43:15 AM »
- beta acids are often overlooked.  I listened to a podcast with John Palmer where he said beta acids were more important than alpha acids for authentic german flavor.  I started paying more attention to the beta content in noble hops, and wow, they are really high compared to American and British hops.  I used to avoid low AA hops in favor of high AA hops, as I wanted as little vegetative material extracted as possible.  However, I noticed I enjoyed the flavor of low AA hop (Mittlefurh 2% alpha, 5% beta) that has more beta acids as opposed to using a very small amount of a high AA hop (Magnum).  The foam seemed considerably more stable and long lasting too. 

I find this interesting and look forward to trying it, my first Helles used magnum at the 60 min mark but when I brew it again I will use a lower AA hop.  Thanks for all the great info you provided I look forward to incorporate it in my next Helles.

For a kolsch, someone recommended using noble hops for a huge FWH hop addition only. I had previously been using magnum. The change was huge and go me closer to 'it'.

Beer Recipes / Re: Altbier Recipe
« on: December 16, 2015, 05:10:15 PM »
Good to hear others chime in on this subject. I started a topic some time ago and the consensus was that there is no yeast that is good for both kolsch and alt.

To be clear, my motivation to use the "Alt" yeast in a "Kolsch" recipe was purely experimental discovery, not at all seeking a yeast that can meet parameters for both styles. More so, simply to compare how two old school ale yeasts from areas about 40 minutes apart would perform on their counterpart wort.

Got ya. Let's just disregard my comments. I don't pretend to know enough to really have an opinion one way or the other. Kolsch yeast for an Alt has worked well for me in the past...that's about all I can comment on...

Beer Recipes / Re: Altbier Recipe
« on: December 16, 2015, 04:57:50 PM »
Good to hear others chime in on this subject. I started a topic some time ago and the consensus was that there is no yeast that is good for both kolsch and alt.

Beer Recipes / Re: Altbier Recipe
« on: December 16, 2015, 03:06:21 PM »
I have been advised against using WLP029 or WY2565 for Alts but have used both with what I consider good success. I fermented both in the low 60s.

Beer Recipes / Re: Chasing the perfect Munich Helles
« on: December 15, 2015, 01:55:25 PM »

So did you go 85/15 Pilsner to kolsch malt? I assume it is somewhere in these 20 pages but I am lazy...
15% kolsch
8% carapils

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that's a lot of carapils - I'm wondering if that is your culprit more than the water profile you chose.

Went off memory. Opened recipe it was 80/15/5%

5% = .5lb

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I'm giving carapils another shot today. Haven't used any in probably two years.
Helles Exportbier
81% Best Pils
16% Best Vienna
3% Carapils
148F for 90 min

The last batch was the three step Hochkurz. Tasty but kinda on the thin side. Added carapils and went with single infusion.

Looks delish. The pale lager that I have finishing up is very similar

83% pilsner
15% Vienna
2% melanoidin


sterling and crystal hops for ~25 IBUs

Beer Recipes / Re: Altbier Recipe
« on: December 14, 2015, 09:02:32 PM »

I definitely get sourness from wheat a lot of times.

I've always had trouble with some of the things in that book, but AFAIK, the use of crystal in the book is fairly accurate, no matter what he says in the text.  For years, I ridiculed it, then came across the recipe fro Zum Uerige, my absolute favorite alt.  There is some crystal in it.  The recipe comes from Dr. Frank Hebmuller, brewmaster at Uerige.  Here's something I wrote on B&V years ago....

Water can be relatively hard with a high carbonate level.  Malt is based on well modified pils, with a bit of caramel malt and a bit of "chocolate roasted wheat malt".  Mash schedule has rests at 125, 144, 158, and 169 (mashout). Boil time is 60-70 min. Mittelfruh, Perle, or Spalt are the preferred hops. Aroma hop addition is about 25% of the total hop amount. Add aroma hops no earlier than 20 min. before flameout. OG is 1.044-1.052. Primary between 59-68F. Secondary at 50F. Then condition at 32F for 14 days. FG should be 1.008-1.014. 4.3-5.5% ABV Here's the recipe he gives for 5 gal. ....

5.9 lb. Pils malt
.15 lb. Caramel malt (e.g. Weyermann Caramunich)
1.34 oz. Chocolate Roasted malt (e.g. weyermann Carafa Spezial Type 1)
.7 oz. Hallertau Mittlefruh - 6.5% - 60 min.
.46 oz. Perele - 7.5% - 60 min.
1.11 oz. Spalt - 5% - 20 min.

 Is the chocolate simply for color contribution- wondering if some sinamar vs. the roast.

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I use 2 oz dehusked carafa ii with good results. I think it adds just a bit of complexity without noticeable roast.

Beer Recipes / Re: Chasing the perfect Munich Helles
« on: December 14, 2015, 08:39:20 PM »
So did you go 85/15 Pilsner to kolsch malt? I assume it is somewhere in these 20 pages but I am lazy...

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