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Messages - goschman

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616
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.


617
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

618
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.

619
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. 

620
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?

621
Ingredients / Re: complimentary hops with Ekuanot/Equinox/366
« on: January 10, 2017, 10:59:15 PM »
2:1 Ekuanot/Simcoe made my best APA to date although I realize the Ekuanot dominates.

I have a current one fermenting that is 1:1:1 Ekuanot/Comet/Centennial which I am looking forward to.

Ekuanot may become my favorite hop as it seems to hit on a bit of all my desirable hop characteristics.

622
All Grain Brewing / Re: Diacetyl rest left too late?
« on: January 09, 2017, 03:42:17 PM »
I have a current pilsner on with 34/70 that had some pretty funky off flavors that I couldn't identify for the first couple of weeks. It has improved dramatically and is pretty tasty now. Try not too worry to much. Just give it some time after you package and it will likely improve. I tend to worry too much about how a beer is tasting when it is really young only to be quite satisfied when it is finished and of appropriate age.

623
Ingredients / Re: How to get gin into an IPA?
« on: January 08, 2017, 03:40:23 AM »
I would add ingredient reminiscint of gin instead of gin itself. Juniper and any botanicals...

624
Ingredients / Re: Brown malt for brown ale
« on: January 07, 2017, 01:49:45 AM »
I really like Brown Malt as well. I have only used it in Porters but it really does seem to bring a nice toasty, chocolate character that is different than when using chocolate or other roast malts. I would say .5 lb would be a starting point, especially for a Brown Ale/Lager. But I don't think a full pound would be out of place, especially if it was bringing the malt bringing the toast/roast to the beer. FWIW I use a full pound in a Brown Porter, along with a mix of Pale Chocolate and regular Chocolate Malt.

I was going to add, since you are looking to do a hybrid beer have you thought about using the 34/70 at lower ale temps? It's the same strain as the liquid Bohemian Lager strain which does really well around 65* for something a little different. Just thought I would throw that out there.

Thanks. I haven't tried 34/70 warmer yet but would like to try it. I will consider for this one since I will have 3 other lagers on tap when this is ready.

625
Ingredients / Re: Brown malt for brown ale
« on: January 07, 2017, 01:09:53 AM »
What ferment temp are you going to use with that yeast? 

Are you looking for more of a lager character or ale?

Lager. Chest freezer set at 50F. Misnamed the thread...

626
Ingredients / Re: Brown malt for brown ale
« on: January 06, 2017, 11:50:38 PM »
67% Munich 9l
18% pilsner
9% flaked oats
4% brown malt
2% carafa

W34/70

I was going to throw some caramunich in there as well. Most my beers have 3 grains so this feels like too much. I know it's kind of strange looking. Kind of a dunkel gone wrong.

627
Ingredients / Brown malt for brown ale
« on: January 06, 2017, 08:36:22 PM »
I am developing a recipe for a hybrid beer that would be somewhere in the realm of a brown ale and was considering some brown malt. Any input on this malt? Would 1/2 lb be a reasonable amount or do I need more? For what it's worth I have about 4 oz carafa special in the recipe now

628
Ingredients / Re: Hop hash
« on: January 06, 2017, 05:56:49 PM »
Another thread was started on this. Got 8 oz and plan to do an IPA with 1/2 of it at flameout and 1/2 of it dry. Not sure when I will get around to it so I am interested to hear others experiences.


Haven't used mine yet either. Gonna do an IPA soon with known varieties. I wanna do a small batch with the hash (still funny using that word) soon, to get a feel before I scale up.

Probably the best idea.

I am just going to go for it at some point. Bitter with Bravo or Columbus up to 60 IBU then use hash for the rest. By the time I get around to it, there will probably be some opinions that change my mind...

629
Finally came up with one. US-05 is just as good as WY1056 and WLP001 for MY palate and I get it to clear just fine. Maybe it has been said already...

630
General Homebrew Discussion / Re: What's Brewing this Weekend?
« on: January 06, 2017, 03:32:21 PM »
have been trying to find the excerpt Bryan shared for guidance.

here you go - from about 5 pages back:

Dunkel is on my list of beers to tackle.  I got my hands on a package of wlp838 to build up for a starter.  This has been the idea kicking around in my head:

50/50 Vienna/Munich base
1# Dark Munich
.25# Carafa II or Midnight Wheat

Hops - Kazbek (I need to try it, and its a kicked up saaz)

I don't think it needs any crystal malts, thoughts?

your recipe guidelines are as follows:




Number in () is the color of the malt used in EBC, next number is the %. You basically have 3 options. FYI Only festival beers( festbier and Oktoberfest) get Vienna

Thanks. I could remember where I saw it. What is the color of Munich I and II? Is it Weyermann? I use Schill which light is 6L and dark is 9L. The recipe I have works out to about 18 SRM with 5% caramunich III. I must have and ounce or two more of carafa in there...

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