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Messages - goschman

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76
Commercial Beer Reviews / Re: New Belgium Long Table
« on: July 24, 2015, 10:13:24 AM »
If it finished dry it might be more enjoyable

Yeah, not sure if a 'sweeter' saison is really a saison at all. NB is hit or miss for me, too. Mostly miss.

I think that most of their original regulars are pretty solid. 1554 is just an amazing beer in my opinion.

Their newer regulars are hit and miss for me and their ever changing seasonals are usually a miss for me. They were my introduction to craft beer in the late 90s so I have a soft spot for them...kind of weird....haha

77
Commercial Beer Reviews / New Belgium Long Table
« on: July 24, 2015, 10:02:00 AM »
This years fall seasonal (in July?) comes to us in the form of a Farmhouse Ale as an "ode" to the saison style. It was pretty disappointing in my opinion and didn't really resemble a saison to me at all. By their own admission, it is on the 'sweeter side' however I thought it was inappropriately sweet. It has been years, but it drinks a lot like how I remember their Trippel and the taste comes off a lot stronger than 6.2% ABV. The yeast character seems overly fruity with lack of spice but that may have to do with Nelson Sauvin hops that are used. If it finished dry it might be more enjoyable but the fruit combined with a heavier mouthfeel and sweetness than you would expect is just too much. I am not that familiar with the style but I get the impression of something more like belgian pale ale in this beer.

All in all it is not a bad beer but when reviewing it as a saison I feel it misses pretty badly. Maybe I have the wrong impressions of what a saison should be... New Belgium continues to be hit and miss for me although I continue to try their new releases. It seems that it is kind of a love/hate thing with a lot of people in general. I thought their summer seasonal; Skinny Dip was good although it was different than the original and I really enjoyed their summer revival; Somersault.   

78
General Homebrew Discussion / Re: Free hops
« on: July 24, 2015, 09:15:34 AM »
Thanks for posting. My APA with Azacca and El Dorado is just finishing up so I am excited to see how it turns out.

It is good to hear positive impressions of Jarrylo. I didn't care for them that much but they were used in combination with another hop so I couldn't really make a clear judgement...

79
Yeast and Fermentation / Re: Fullers - WLP 002
« on: July 23, 2015, 01:31:14 PM »
I use S04 quite often which I thought was Fuller's equivalent for a while but am not sure anymore...somebody chime in?

S04 has always caused problems for me above 68F

80
Beer Recipes / Re: German Pilsner Recipe/Procedure Advice
« on: July 23, 2015, 10:35:06 AM »
Okay.  So I bumped up lactic acid up to 5ml which gets me to 5.27.  Is that too much lactic?  I am also only adding this to my mash water,  which I assume is the correct way to do this since I batch sparge and start run off almost immediately. 

Should I split with some acidulated malt and latic acid? 

Thanks again!

I wouldn't use both. From what I understand, acidulated malt is just base (pilsner?) malt treated with lactic acid.

81
Yeast and Fermentation / Re: Lager - No Krausen, or airlock activity
« on: July 23, 2015, 08:35:04 AM »
My friend uses S23 all of the time and his beers are well received. I have never used it because I like what 34/70 does for me...

82
Yeast and Fermentation / Re: Fullers - WLP 002
« on: July 23, 2015, 08:20:37 AM »
Yeah bump the temp up for a few days and you should be good. I tried to hurry a beer and keg after FG was reached (about 10 days) without a diacetyl rest. It was a butter bomb. That was quite a learning experience for me.

83
Beer Recipes / Re: German Pilsner Recipe/Procedure Advice
« on: July 23, 2015, 07:59:25 AM »
I think you back you Ca down to below 50 ppm for a lager.

84
General Homebrew Discussion / Re: BJCP catagory for pilsner ale
« on: July 22, 2015, 02:57:23 PM »
What lager yeast did you use? What 'ale' temps did you use it at?

I am curious about using W34/70 around 60F...

85
Ingredients / Re: Summit & Mandarina Bavaria
« on: July 22, 2015, 01:27:38 PM »
Sounds great! I have not used Summit myself due the reasons that you noted. I have had commercial beers that used Summit though and have never noticed the garlic/onion thing. 

86
All Grain Brewing / Re: Summer orange blonde advice
« on: July 22, 2015, 10:30:35 AM »
my personal opinion... if you truly want to test the lemon drop hops, omit the orange and coriander.

The lemon drops amounts are so small that I am not sure how much impact that they will have anyway.

87
Beer Recipes / Re: German Pilsner Recipe/Procedure Advice
« on: July 22, 2015, 08:08:14 AM »
Thanks. I did a lager recently and used Sterling and Crystal for the first time. Definitely had that noble character to them.

88
Beer Recipes / Re: German Pilsner Recipe/Procedure Advice
« on: July 22, 2015, 07:41:35 AM »
At what times are you all making hop additions?

89
General Homebrew Discussion / Re: BJCP catagory for pilsner ale
« on: July 21, 2015, 02:40:19 PM »
I always need help categorizing my beers. Everyone always tells me to enter it as what it tastes like. So, what does it taste like? Even with ale yeast, it could come across as a pilsner depending on the yeast strain, its fermentation and storage profiles.

Could you post your recipe? Depending on the yeast character it could be a blonde ale...

90
The Pub / Re: Growler Fills
« on: July 21, 2015, 09:26:10 AM »
I usually see growler fills for $15 around Denver breweries. To me it's only worth it if you can't find it in the liquor store and really like it so I rarely get a fill. It's cheaper than just buying 4 pints at the brewery but much more expensive than a 6 pack at the LQ. Unfortunately you can only get filled at breweries so only local beers are available.

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