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Messages - goschman

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61
Yeast and Fermentation / Re: Imperial Yeast
« on: August 30, 2016, 08:50:48 AM »
I just recently brewed a saison and was recommended (by Jon I believe) to do 148F for 90 minutes without sugar. Got down to 1.001 with Belle.

62
General Homebrew Discussion / Re: Pics of recent brews?
« on: August 30, 2016, 08:48:54 AM »
I was just going to ask where I can find this stuff. Sounds pretty difficult.

63
Ingredients / Re: Fruit puree in primary or secondary
« on: August 29, 2016, 07:54:28 PM »
I guess my biggest concern is that you are going to have double the mess when you rack (yeast cake and fruit). I have had to use a tertiary vessel a few times with fruit because the fruit doesn't settle out like yeast and hops do usually.

Good point. I haven't had an issue but I have never used more than 3 lbs and do an extensive cold crash. Tomorrow I will be transferring to a secondary when adding fruit purée only because I plan to reuse the yeast.

64
Ingredients / Re: Toasting flaked barley?
« on: August 29, 2016, 05:21:46 PM »
I have toasted flaked oats in the oven. I will have to look up my notes. I remember stirring frequently and taking them out once the color just starts to darken. Worked really well in a brown ale I brewed.
Awesome! I've heard of someone else stirring them in a pan until lightly browned - is that what you did? Think there'd be a difference with just laying them on a baking sheet and throwing them in the oven for a bit?

I did it in the oven in a foil lined pan. I believe the temp was somewhere between 300 and 350f.

65
Ingredients / Re: Fruit puree in primary or secondary
« on: August 29, 2016, 04:51:36 PM »
I normally just add fruit to my speidel as part of the primary once fermentation has slowed or stopped.

66
Ingredients / Re: Toasting flaked barley?
« on: August 29, 2016, 04:49:20 PM »
I have toasted flaked oats in the oven. I will have to look up my notes. I remember stirring frequently and taking them out once the color just starts to darken. Worked really well in a brown ale I brewed.

67
Commercial Beer Reviews / Sierra Nevada Vienna Lager
« on: August 27, 2016, 02:44:44 PM »
Georgeous beer with amazing carbonation. Brilliant golden orange color in a 0.3L stange type glass. Great head retention that lasts and lasts. Crisp, clean malty character with slight citrus/orange character from mandarina Bavaria hops. Could drink this all day but only got one in a mixed six pack. The Oktoberfest really grew on me however I prefer the more balanced character of this. Highly recommended.

68
Commercial Beer Reviews / Re: Sierra Nevada Oktoberfest
« on: August 25, 2016, 07:17:32 AM »
Finishing my six pack now. It has grown on me. The spicy hop note is misleading and comes off almost chili like as stated before. I didn't understand what this was supposed to be. I now think it is pretty good just nothing like what most would expect. To my novice palate it is basically a very spicy Pilsner with a bit more malt character. As noted, kind of like a strong Helles with more pronounce hop character.
The BJCP 2015 guidelines explain the Festbier style well 4b. Between a Helles and Maibock is where I would put it.

I must have misinterpreted the guidelines. I literally thought it was supposed to be a less malty marzen. This tastes a lot more similar to a pilsner to me. Again, I understand that there must be disconnect between my palate and what I think a festbier is let alone Sierra Nevada's interpretation of one. A good beer regardless...

69
Commercial Beer Reviews / Re: Sierra Nevada Oktoberfest
« on: August 24, 2016, 08:23:09 PM »
Finishing my six pack now. It has grown on me. The spicy hop note is misleading and comes off almost chili like as stated before. I didn't understand what this was supposed to be. I now think it is pretty good just nothing like what most would expect. To my novice palate it is basically a very spicy Pilsner with a bit more malt character. As noted, kind of like a strong Helles with more pronounce hop character.

70
Beer Recipes / Re: Red X Saison
« on: August 24, 2016, 07:42:42 PM »
Batch 2 is much better compared to batch one. I modified both the grain bill and water, so I cannot say which of the two made the difference.

I also used 3711 vs Belle. Maybe I'll try Belle again, but so far I'm not impressed.

Drinking my saison with belle right now. I can't tell a difference between it and 3711 but I am not a regular saison brewer. Finished at 1.001 which I appreciate. It seems that some think it is exactly like 3711 and others think it is far inferior.

Did you go with a 75/25 red x to pale?

71
All Grain Brewing / Re: kolsch grain bill
« on: August 23, 2016, 09:42:16 AM »
Got this brewed on Saturday. Not sure why but my OG was a couple of points lower than expected but it should come out just fine. It's at 60F right now and I will start to bump it up a bit starting tomorrow I think.

72
Yeast and Fermentation / Re: Imperial Yeast
« on: August 23, 2016, 07:10:17 AM »
Got Deiter going in a kolsch right now.

A saison I recently had that used Napolean was probably the cleanest saison I have ever tasted. I am not sure what his fermentation profile was but the prominent character I got was citrus without the pepper. I thought my saison fermented cool with Belle was clean until I tried this guy...

73
Beer Recipes / Re: wet hop ale - why not boil wet hops?
« on: August 21, 2016, 07:37:36 PM »
He's specifically asking about wet hops, not just homegrown. I don't have an answer, just pointing to his query.

My mistake. I guess I was assuming homegrown wet hops.

To the op, do you have alpha acid content info?

74
Beer Recipes / Re: wet hop ale - why not boil wet hops?
« on: August 21, 2016, 11:27:29 AM »
I think part of the reason is most people don't know the alpha acid content of their homegrown hops so predicting bitterness levels can be difficult.

75
All Grain Brewing / Re: kolsch grain bill
« on: August 20, 2016, 07:36:25 PM »
A local brewery here in Denver changed their yeast to inland island 571.  Completely changed the whole beer IMO.  I would not recommend this yeast if you're looking.  Came out closer to a hefe with that banana/Clove character.  Brewer said he might switch back to 2565. 


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I think we are talking about how the same place. I haven't been there but have heard about this beer in question.

Is is a good brewery? I live in Denver and it seems that about half of the opening breweries are making solid beer. Just my opinion and maybe it has something to do with the particular breweries that I actually visit. I know of one brewery in particular that brews a horrible kolsch. These days; if you build it, they will come. Quality is secondary...
I think so. not all the beer is great but not all breweries can be broken compass either.  I'll  just say it's by sloans lake.  It was the first kölsch I've ever had and it got me hooked. 

I agree on quality, that's why I stay away from colfax breweries besides fiction


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Funny. Pretty sure that's the kolsch I am thinking of. Not sure it has anything to do with their yeast...

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