Show Posts

This section allows you to view all posts made by this member. Note that you can only see posts made in areas you currently have access to.

Messages - goschman

Pages: 1 ... 40 41 [42] 43 44 ... 82
General Homebrew Discussion / Re: What's in the Tun
« on: April 21, 2014, 08:59:18 AM »
Just about to get started on my Pineapple Habanero Wit dry hopped with Citra. Should be an interesting one...

Ingredients / comet hops
« on: April 21, 2014, 08:30:03 AM »
Can anyone who has used these provide any descriptions? In beersmith, they are described as very bitter and to use sparingly with other hops. Guy at the LHBS uses them all the time and described them as citrusy and great for hoppy beers. I bought only an ounce on his recommendation. I also see that they have an aroma which may be "objectionable". I am getting the feeling that these are not loved around the brewing community...

Ingredients / Re: thoughts on a wheat beer(non hefe)
« on: April 17, 2014, 03:20:15 PM »
If you are going for something "summery" I would choose the MO but that's obviously just for my taste. I think either would be good depending on what you are going for. I did a 50/50 vienna/white wheat once that turned out pretty good.

I just kegged my american wheat and am very excited for it. Mine is 50/40/10 Pilsner/White Wheat/Flaked Wheat

Ingredients / Re: oats in Witbier
« on: April 17, 2014, 08:46:45 AM »
Flaked/Rolled oats from the LHBS it is!

Beer Travel / Re: Which taprooms should I hit up in Dallas TX?
« on: April 16, 2014, 09:41:31 AM »
Never been to Dallas...

(weighted by beer avg/number of ratings) •Community Beer Company - 1530 Inspiration Dr, Dallas
•Peticolas Brewing Company - 2026 Farrington St, Dallas
•Deep Ellum Brewing Company - 2821 St Louis Street, Dallas
•Martin House Brewing Company - 220 S Sylvania Ave Ste 209, Fort Worth
•Four Corners Brewing Company - 423 Singleton Blvd, Dallas
•Rahr & Sons Brewing Company - 701 Galveston Ave, Fort Worth
•Gordon Biersch Brewery Restaurant - 8060 Park Lane, Suite 125, Dallas
•Gordon Biersch - 7401 Lone Star Drive, Suite B120, Plano
•Uncle Buck's Brewery & Steakhouse - 2501-1 Bass Pro Drive, Grapevine
•Humperdinks Texas LLC - 6050 Greenville Ave, Dallas
•Grapevine Craft Brewery - 924 Jean St, Grapevine
•Humperdinks Restaurant and Sports Bar - 2208 W Northwest Hwy, Dallas

Bars / Eateries:
(weighted by ratings/number of ratings) •Craft and Growler - 3601 Parry Ave, Dallas
•Meddlesome Moth - 1621 Oak Lawn Ave, Dallas
•The Holy Grail Pub - 8240 Preston Rd, Plano
•The Flying Saucer Draught Emporium - 111 E 3rd St, Fort Worth
•The Ginger Man - 3716 Camp Bowie Blvd, Fort Worth
•The Ginger Man - 2718 Boll St, Dallas
•Trinity Hall - 5321 E Mockingbird Ln, Dallas
•The Flying Saucer Draught Emporium - 14999 Montfort Dr, Dallas
•The Old Monk - 2847 N Henderson Ave, Dallas
•The Common Table - 2917 Fairmount St, Dallas
•The Libertine Bar - 2101 Greenville Ave, Dallas
•Bavarian Grill - 221 W Parker Rd, Plano
•BJ's Restaurant - 4901 Belt Line Road, Addison
•The Idle Rich Pub - 2614 McKinney Ave, Dallas

All Grain Brewing / Re: Mash efficiency survey
« on: April 16, 2014, 08:40:54 AM »
I average 68.6% efficiency and never over 71.9%. I batch sparge with a 10 g round cooler with false bottom. I mill grains at home and the crush looks good to me. I have not addressed water and probably won't for some time. My process has become more streamlined lately with more predictable results so even though my efficiency is a bit lower than I would like I am ok with it for now.

Ingredients / Re: oats in Witbier
« on: April 14, 2014, 01:05:04 PM »
Thanks! I have flaked in my recipe but just wanted to double check.

It seems that oat malt might add an interesting rustic quality...

Ingredients / oats in Witbier
« on: April 14, 2014, 09:36:22 AM »
I am guessing that most would not recommending using oats in a Witbier but I see them as sometimes used at 5-10%. If I was going to use oats, what form should I choose? Plain oat malt, flaked oats, golden naked, etc?

General Homebrew Discussion / aging of moderately high ABV beers
« on: April 11, 2014, 11:01:17 AM »
Hey guys. Just bottled a 7.8% ABV beer which I realize is not that high but a lot higher than I usually do nonetheless. I rarely bottle anymore as well. Any thoughts on how long to age this guy? I assume at least a month? I know there are no hard set rules but just looking for advice mainly.

I am calling it a double red ale and it has a healthy amount of columbus, centennial, and simcoe hops although it is not in the IPA range and not dry hopped.

I am thinking about storing them around 68F for a 3-4 weeks so that they can carb properly then begin to age in the fridge and test on a weekly basis. Very soon my non-refridgerated storage area will begin to rise from 65 to well above 70.

Ingredients / Re: special b
« on: April 09, 2014, 03:53:29 PM »
I used 3 oz in a 3.5 gallon batch. I knew it would be out of place so we'll see how it turns out.

Ingredients / Re: special b
« on: April 09, 2014, 03:37:20 PM »
Yeah. I was getting the raisin thing which I assumed was the special b. Didn't think it would be so detectable at such a small amount. I chose to use it because I wanted a specialty malt that was kind of unique and not necessarily to style. I am interested to see what the final product is. I may sub it out for pale chocolate or something on the next batch.

Ingredients / special b
« on: April 09, 2014, 03:31:58 PM »
I used special b for the first time in what I am calling a 'double red ale'. I feel like I detect it more than I was expecting at 1.6% of the grist in a 7.8% ABV beer with about 50% munich and a good amount of Columbus, Simcoe, & Centennial hops. My perception is based on a finished hydrometer sample so I am not sure who the carbonated/aged beer will be.

Can anyone comment on their perception of special b and in what styles at what percentages they normally use it?

Yeast and Fermentation / Re: Wit yeast recommendations
« on: April 02, 2014, 10:49:59 AM »
Goschman, you sound like me.  I pretty much use dry yeast, but have used Wyeast smackpack once for Kolsch.  I just direct pitch and hydrate in the wort, then aerate by swirling for 4-5 minutes.

I basically do the same. I transfer the wort into a bottling bucket with a 5 gallon paint strainer and open the spigot a couple of feet above the fermenter bucket to aerate. I add the yeast halfway through transferring.

I am too lazy for starters and only brew 5 gallon batches that are not high gravity so I prefer dry yeast. I use US-05 for almost everything since I brew mostly American styles. My palate cannot tell a difference between WLP001/WY1056/US05. I use S-04 sometimes and get really clear beers but have had bad luck with it recently causing me to be more wary.

If the wit is good I will still probably only do it once a year so I am okay with going outside my routine. My kolsch is the only one which really requires liquid yeast as far as I can tell.

Yeast and Fermentation / Re: Wit yeast recommendations
« on: April 02, 2014, 08:45:33 AM »
Thanks everyone. I will likely go with the WLP400 or WY3944 however the T-58 seems intriguing since I prefer dry yeast usually. This is more of a 'specialty' style which would probably benefit from liquid yeast I suppose. I think Kolsch is the only beer that I don't use dry yeast on.

Ingredients / Re: cayenne pepper
« on: April 02, 2014, 08:40:55 AM »
Got ya. I saw that you are in Aurora so thought maybe it was that Copper Kettle brew. I think they use cinammon, chocolate, and some type of chiles in that one.

Pages: 1 ... 40 41 [42] 43 44 ... 82