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Messages - goschman

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616
Beer Recipes / Re: Suggestions for Altbier grain bill?
« on: May 27, 2014, 04:58:34 PM »
Yeah I've noticed that. Wasn't trying to be an a$$. I've just never felt like a kolsch yeast belonged in anything but a kolsch. I don't doubt you'd make a good beer with either.

I guess I will just go with a 'german inspired amber ale' or American Amber ale with kolsch yeast...haha

617
Beer Recipes / Re: Suggestions for Altbier grain bill?
« on: May 27, 2014, 04:35:39 PM »


I would be reluctant to use WLP029 for Alt though, because the viniousness that I love in kolsch* I don't like in Alts.  I prefer WY1007 (German Ale) which is very clean, and responds very well to cold-conditioning.

My thoughts too. Kolsch yeast is so distinctive (to me) that I don't feel you're making an alt if you use it. Not saying it won't be a good beer. But 1007 is so reliably good and authentic for alt I can't imagine not using it.

Ok got it. White labs and Wyeast both list their kolsch yeasts as choices for Alts which I was going in that direction. Since I have the kolsch finishing up I thought I might as well reuse the yeast. Sounds like I will end up with an Amber Ale fermented with kolsch yeast...

Based on the basic ingredients description for N. German it seems like there can be quite a bit of variation:
"Typically made with a Pils base and colored with roasted malt or dark crystal. May include small amounts of Munich or Vienna malt. Noble hops. Usually made with an attenuative lager yeast".


618
Ingredients / Re: Your favorite Hops that are rarely mentioned...
« on: May 27, 2014, 03:52:36 PM »
Sterling

619
Beer Recipes / Re: Suggestions for Altbier grain bill?
« on: May 27, 2014, 02:03:38 PM »
Thanks Denny. Mine will definitely be an "americanized pseudo alt". I will consider decreasing the amount of crystal or dropping it altogether. The only commercial example the I have had is Alaskan Amber which is listed BJCP under N. German I believe.

620
Beer Recipes / Suggestions for Altbier grain bill?
« on: May 27, 2014, 12:15:16 PM »
When my kolsch is done, I plan to transfer my first attempt at an Alt type beer directly onto the WLP029 yeast cake. I have been doing a bit of research but am still a little unclear on this style. Is this even close?

~70% pilsner
~20% munich
~7.5% crystal
~2.5% pale chocolate

I think this will be closer to the Northern German variety but I don't really understand the difference other than the Dusseldorf seem to have more IBUs and may be slightly lighter in color. I recently read that a caramel flavor is within style. Should I increase the amount of crystal? What about single infusion mash temp?

621
The beer is not infected.

11 days in the keg and it is exactly what I was going for which doesn't happen very often for me on the first attempt. I feel like things are finally starting to 'click' for me.

I ended up leaving the hab in the keg for about 4 days and it didn't seem to be getting any hotter day by day. I assume I need more than one if I wanted more heat. It has the perfect amount of spice which is more of a sensation than anything else. I hope it doesn't fade too much with time. It doesn't come off as a pepper beer which was my goal all along. The pineapple and the citra hops are just barely noticeable but contribute to a subtle fruity character.

I am pleasantly suprised for a reasonably experimental beer.

622
Ingredients / Re: Bravo, El Dorado
« on: May 23, 2014, 03:10:13 PM »
Late additions and dry hopped Bravo are mostly floral with a bit of fruit.  Ommegang uses Bravo as a dry hop in Hop House BPA.  The result is girly perfume which can be quite polarizing for extra manly beer drinkers.

I agree with the perfume quality bravo can contribute based on the pale ale I used them in. I did an all columbus beer once which had a similar perfumy quality. This is the main reason why I think they are similar and why I only use Columbus for bittering now.

Williams Brewing describes bravo as a mix of Columbus and Amarillo with orange qualities. This is what originally interested me. I don't agree with the description...

623
Ingredients / Re: Bravo, El Dorado
« on: May 23, 2014, 08:35:00 AM »
I think Bravo is very similar to Columbus and will be using them interchangibly if needed for bittering. It can be very pungent in my opinion. In a pale ale I used it for FWH and some dry hopping and it definitely was aggressive...

624
"I also think doing a belgian white with mango in place of the orange could be interesting"

I just did a pineapple wit that turned out very good using T58 dry yeast. I think mango would be delicious.

625
Rocking

626
Equipment and Software / Re: Inside of igloo cooler is cracking
« on: May 19, 2014, 08:18:51 AM »
Awesome! Looks like it will do the trick. Thanks!

627
I don't think that the beer is infected but it may still be too early to tell. I have been taking a 3 oz sample daily and I think I am in the clear...

I added one chopped habanero to the keg today. I tasted it after two hours and I am glad I did. Holy hell it worked quick! I was expecting to taste it daily and pull it after about 3 days. I just pulled it out. The heat is a bit more than I was going for but I think it will be about perfect in a couple of weeks. The heat comes on very slowly which is nice. You taste the beer and then a few seconds later the pepper kicks in.

628
Equipment and Software / Inside of igloo cooler is cracking
« on: May 16, 2014, 01:07:58 PM »
The cooler which I use for my mash tun has bubbled in a bit and is cracking on the inside. It is currently about 3 inches long and doesn't look like it has split completely yet. Is there any way to seal it?

629
Beer Recipes / Re: Mosiac Hops
« on: May 16, 2014, 08:18:48 AM »
Sounds awesome!

630
Beer Recipes / Re: Mosiac Hops
« on: May 16, 2014, 08:12:52 AM »
Try Deschutes Fresh Squeezed

Did this last night. Loved it. May try to make something like it since I have a pound of Mosaic in the freezer.

I did one that came close, I'd suggest simcoe early and mosaic late and go easy on the mosaic.

Deschutes lists Nugget, Mosaic, and Citra

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