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Messages - goschman

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571
Yeast and Fermentation / Re: sourcing fermentis k97
« on: October 28, 2015, 10:47:11 AM »
I have a batch with this yeast also. I pitched rehydrated yeast into a  1052 blonde ale. It took off really fast, big krausen in less than 24 hours. It seemed to finish in about 2-3 days. I checked gravity after 1 week and it went from 1052 to 1009. I pitched at 60F and let rise to 64F.

Mine is sitting waiting for a spot in the kegerator. Taste test so far seem clean and dry. Maybe slightly more malty than Chico. Very cloudy. As expected flocculation is very limited. Will need to use gelatin.

Thanks for your input. Mine was at 1.014 from 1.052 however I fear I may not have had a very fermentable wort. Good to know that Fermentis' description is once again inaccurate claiming 'high flocculation'. Beersmith's profile noted it as low floc...

572
Ingredients / Re: Oats
« on: October 28, 2015, 10:25:52 AM »
I have used oat malt, golden naked oats (crystal oat malt), and flaked oats all from the LHBS. When using oats again, I will only be using flaked oats. In my experience, oat malt is very earthy and golden naked oats are said to have a 'berry-nut' flavor that I did not get.

For a while, I was trying to perfect an oat APA with all 3 forms and realized that I might just be barking up the wrong tree. If I try it again, oats will only be in flaked form. 

573
Ingredients / Re: specialty malts for brown ale
« on: October 28, 2015, 08:04:34 AM »
To get back to Denny's post:

What is your goal with this beer? Are you aiming for a particular style of brown ale? Are you thinking more of a British brown or American brown or something else even? What is your recipe so far? What kind of flavors do you think you're missing from your current grist formulation - or what kind of flavors do you want in the final beer?

Side question: Why the aversion to crystal and roast malt? Carafa I is a roast with little reward.

To be honest, this post was more about curiosity than anything. I had a string about the recipe a couple of weeks ago which I could have just added onto. I am basically wondering what other specialty malts people use in their brown ales which is why I thought it was sort of a different topic not necessarily related to what I will be brewing...

Basically the goal of next week's beer is something between a munich dunkel and a brown ale. I will not be using lager yeast. So basically, it's a german brown ale I suppose in that I will be using mostly german ingredients. With having a munich base, I don't feel that crystal malt is necessary and I happen to really like carafa malt although I normally use it for color adjustment.

574
Yeast and Fermentation / Re: sourcing fermentis k97
« on: October 28, 2015, 07:26:03 AM »
Thought I would post my impressions of this yeast although the beer is not finished.

I decided to take a risk a pitch one expired, non-rehydrated packet into 1.052 wort @ 65F . Activity was evident within 16 hours however it was sluggish for the first 3 days or so as it stuck around 62F. After that it took off and shot up about 8F above ambient temp which I cranked down to 56F in anticipation. It slowed down considerably however much yeast has stayed in suspension. On day 13 I was at 72% attenuation (expecting 80%) so I roused the yeast, warmed it up a few degrees and airlock activity picked back up a bit. I am hoping to get it down at least a couple of more points as it just seems that it doesn't want to quite finish.

Does this strain have a white labs / wyeast equivalent? From what I understand it is not WY1007. After using WY2565 recently it seems to behave a lot like that. Fermentis shows this with high flocculation however the yeast seems to be powdery and wants to sit in suspension. I will fine with gelatin in the keg since I plan to harvest this for future batches.

I realize that a lot of the behavior I am seeing could be related to using expired yeast but considering it took off so quickly I thought I was good to go in that respect. If anyone has any experience with this yeast I would love to hear it. I am curious if my experience it normal for this strain.

575
Ingredients / Re: specialty malts for brown ale
« on: October 28, 2015, 06:51:13 AM »
Special Roast seems like a Special B type malt.


Sent from my iPhone using Tapatalk

Tastes much different to me...much drier, not as sweet


+1.  It really is a darker, stronger biscuit malt to me.

Yep, and I definitely get that sourdough tang from it.  I like it, but I keep forgetting about it.

RPI, maybe you're thinking of Extra Special Roast?

Ah the tanginess...now I remember that I have used Special Roast and then stopped using it for that reason.

576
Ingredients / Re: specialty malts for brown ale
« on: October 28, 2015, 06:50:04 AM »
Thanks all. I don't have any experience using dark sugars other than dark brown sugar which I use mainly to increase the fermentability of an imperial black ale.

577
Ingredients / Re: specialty malts for brown ale
« on: October 27, 2015, 12:39:58 PM »
I would say, screw the extra specialty malts, and add some sort of dark sugar.

like molasses or something?

578
Ingredients / Re: specialty malts for brown ale
« on: October 27, 2015, 09:33:52 AM »
What's your base malt? You could get some flavor from that by using some Vienna or Munich as some of your grist. Victory is probably a nice choice for a small speciality malt addition, too.

I am not doing a traditional brown. It will have a munich base so it will be plenty malty. I am just investigating one more specialty malt to throw in the mix but don't want to overdo it.
If you're not using roasted malts, then what's going to make it brown? A 100% Munich beer is going to be light amber in color at best.

I am using 8 oz of carafa I

579
All Grain Brewing / Re: Efficiency
« on: October 27, 2015, 08:58:32 AM »
4.8 at mash temperature is ~5.1 at room temp, so not too far off.

I didn't catch that. My bad. I thought he was simply stating that his mash pH was 4.8...

580
All Grain Brewing / Re: Efficiency
« on: October 27, 2015, 06:31:20 AM »
checked my PH last weekend. 4.8 @ mash. I am still getting horrible efficiency? Grain crush looks good. Ph is a little low but? Maybe the 10 gallon mash tun don't work for 15 pounds of grain?

Your mash had a pH of 4.8? I think that is a major issue right there...

581
Ingredients / Re: specialty malts for brown ale
« on: October 27, 2015, 06:29:04 AM »
Any feedback on specialty malts for a brown ale? I am thinking about adding up to 5% of something but don't really know what route to go. Maybe something like special roast, biscuit, amber malt? I am looking for something that is not crystal or dark roasted malt.

What are you trying to accomplish?  I really suggest you have a goal in mind.

I am just looking for suggestions based on others experience for a specialty malt that might complement a malty munich character. I don't use a lot of specialty malts at all so I don't know what a lot of them bring to the table. I suppose I should have identified it as a malty non-traditional brown ale.

582
Ingredients / Re: specialty malts for brown ale
« on: October 27, 2015, 06:17:19 AM »
What's your base malt? You could get some flavor from that by using some Vienna or Munich as some of your grist. Victory is probably a nice choice for a small speciality malt addition, too.

I am not doing a traditional brown. It will have a munich base so it will be plenty malty. I am just investigating one more specialty malt to throw in the mix but don't want to overdo it.

583
Ingredients / Re: specialty malts for brown ale
« on: October 26, 2015, 07:44:49 PM »
Special Roast seems like a Special B type malt.


Sent from my iPhone using Tapatalk

My impression is that special roast is more biscuity and slightly roasty. Special b in my experience is dried dark fruits, raisin, and dark caramel. I don't imagine they are that similar especially since one is a crystal malt. I could be wrong...

584
General Homebrew Discussion / Re: Pics of recent brews?
« on: October 26, 2015, 07:41:14 PM »
goschman - what was disappointing about the hop character ?

I think I was a bit light handed and used a 1:1 of azacca to el dorado without really considering. The el dorado overpowers. I don't think I am a big fan of el dorado but if I would have upped the azacca it probably would have turned out better.

I wondered if that might be the case.  El Dorado is definitely strong. I think 2 Azacca : 1 El Dorado would balance out better. I'm not a fan of El Dorado as the dominant hop either. If it's a keg you could always add some more hops in a paint strainer bag.

I had considered that. I did not have any of those hop types left so I decided to just roll with it since I was trying to feature those. I could have bought more but was disappointed so I just cut my losses. The keg is almost kicked with an oz of each in there. I suppose I should just call it an amber with the decent malt character and strange sweetness imparted from the el dorado. Again, not a bad beer and it has actually grown on me. Just not what I was expecting...

585
General Homebrew Discussion / Re: Pics of recent brews?
« on: October 26, 2015, 05:41:13 PM »
goschman - what was disappointing about the hop character ?

I think I was a bit light handed and used a 1:1 of azacca to el dorado without really considering. The el dorado overpowers. I don't think I am a big fan of el dorado but if I would have upped the azacca it probably would have turned out better.

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