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Messages - goschman

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76
General Homebrew Discussion / Re: continental vs domestic malt flavors
« on: March 26, 2015, 08:52:59 AM »
As a side note, I don't think I will ever do another hop addition during the boil for APA/IPA except for bittering...

77
General Homebrew Discussion / Re: continental vs domestic malt flavors
« on: March 26, 2015, 08:22:34 AM »
Thanks guys. Also, I tend to take too much away from beers that are not finished. There was a lot of yeast in the sample as well which could likely have an effect. It was just a very unique flavor that I have never noticed in any of my beers. I thought it was good, it just was not what I was expecting.

Also, at my LHBS they are pretty adamant about weighing the grains themselves. I gave the dude my recipe but didn't hover over him. Maybe he made a mistake and grabbed an incorrect malt type...just another possibility.

78
General Homebrew Discussion / continental vs domestic malt flavors
« on: March 26, 2015, 07:56:36 AM »
I have switched to using continental malts for my last few batches. My APA which is finishing up in the fermenter (US05) has a distinct malt character that I cannot put my finger on. It tastes to me like there is a specialty malt like victory providing a very unique 'nuttiness'. At this point it reminds me of an APA that has been around a while that I can't put my finger on. I feel like it is Dale's Pale Ale, Odell 5 Barrel, or something else that has been around for years. I wouldn't describe those beers as necessarily nutty but they have a unique character to me...

I can't imagine its the hops or the yeast. Is this likely just a unique flavor combination of ingredients?

72% schill pilsner
20% schill munich light
8% weyermann caramunich I

magnum 60 min
simcoe FWH
jarrylo/zythos 30 min hopstand
jarrylo/zythos dry hop (not added yet)

US05

79
General Homebrew Discussion / Re: Evaporation Rate
« on: March 24, 2015, 01:07:19 PM »
I think the goal would be to have reproducible post boil volumes. I mark my regulator with a sharpie so that it is the same from batch to batch. Temp swings throw it off but that's too hard for me to adjust for...

FWIW, my preboil volume is 6.23 gallons with 5.35 gallons going into the fermenter on average. I lose about 1 qt to yeast and trub so end up with just over for 5 gallons of finished beer which is perfect for me.

Like you, I assumed that 1 gallon per hour is about normal...I see a lot of recipes for 6.5 gallons pre boil and 5.5 post

80
All Grain Brewing / Re: Magical Water
« on: March 24, 2015, 06:57:25 AM »
Sometimes my volumes are low. I have to close the valve, shake the cooler, and let it sit for a couple of minutes before collecting the last bit of wort. Stirring the grain around also helps to free any wort however that kind of defeats the purpose of establishing the grain bed.

81
Equipment and Software / Re: mini fridge fermentation chamber
« on: March 23, 2015, 02:56:34 PM »
Yeah I don't think I would be attempting that... Modifying my current fermentation chamber would happen instead.


82
Equipment and Software / Re: mini fridge fermentation chamber
« on: March 23, 2015, 10:11:16 AM »
u can try to modify mini fridge box - by adding another feet or two of height to original box - may not be professional but u can possibly have temp chamber for around $50 (depening on type of material u decide to use ) plus cost of a mini fridge around $ 100 - 150

Yeah I have been looking to buy a used one for less than $100.

I have an insulated chamber that I built for warming in the colder months so I am considering modifying that to cool. I am not sure how well it will perform so I am not convinced I should waste my time. I want to be able to lager in the middle of the summer.

83
Equipment and Software / mini fridge fermentation chamber
« on: March 23, 2015, 08:22:34 AM »
Trying to find a mini fridge that will fit my 30L speidel. The problem is that most mini fridges have the compressor at the bottom so the bottom is not flat. There is usually a shelf right above that point but then height becomes an issue. A chest freezer would be the better solution but space and budget are main concerns.

Anyone ferment in a mini-fridge?

84
Ingredients / Re: Question about using flaked oats
« on: March 20, 2015, 01:27:00 PM »
Flaked oats are pregelatinized and can be added directly to the mash.

85
General Homebrew Discussion / Re: Vienna Lager
« on: March 20, 2015, 09:05:25 AM »
Thanks for posting. Keep me updated. I could see all Vienna being a bit boring so I may go with something closer to what you have. If I brew this it won't be for a bit so I would interested to hear you feedback.

86
General Homebrew Discussion / Re: Vienna Lager
« on: March 20, 2015, 07:19:04 AM »
What yeast are you using?  2206 is my fave.

I was just planning on 34/70 which is the same as 2124 right? Would this be a decent choice? Seems like it would do the trick.

people say 34/70 is 2124 is wlp830 and very similar. wlp830 which is one of my favorites-good choice IMO.

Okay thanks. Lagers are quite difficult for me to do properly so I should probably try it soon with it starting to warm up here. I have been trying to find a used mini fridge for lagering that can fit my speidel for some time without luck. Most of them have the compressors at the bottom which is the main problem...

87
General Homebrew Discussion / Re: Vienna Lager
« on: March 20, 2015, 07:08:08 AM »
What yeast are you using?  2206 is my fave.

I was just planning on 34/70 which is the same as 2124 right? Would this be a decent choice? Seems like it would do the trick.

88
General Homebrew Discussion / Re: Vienna Lager
« on: March 20, 2015, 06:49:53 AM »
I am not very familiar with this style. How does the grain bill below look?

94.4% Vienna
4.5% caramunich I
1.1% carafa

~10 SRM

Yum.  I would drink a lot of it.

Thanks! I may go with something similar and just kick up the caramunich a tad? Right now I am torn between trying this or a Helles. I am on a German beer kick lately and really enjoying it. Right now I have a Schwarz, kolsch, and alt on which all turned out great. The Schwarz was my first lager and I am really pleased with the results.

89
General Homebrew Discussion / Re: Vienna Lager
« on: March 19, 2015, 09:46:54 AM »
The Devils Backbone Vienna that was presented for tasting at the Long Live Lagers talk last year, by Jason Oliver and Warren Haskell (SP) was outstanding.

The recipe is in their talk, which you can find on the NHC page.

Found it! A lot more crystal malt than I would have thought...
38% Pilsner
38% Vienna
12% Dark Munich
12% Caramber

90
General Homebrew Discussion / Vienna Lager
« on: March 19, 2015, 09:38:02 AM »
I am not very familiar with this style. How does the grain bill below look?

94.4% Vienna
4.5% caramunich I
1.1% carafa

~10 SRM

I can keep the color about the same and cut the caramunich in half by using III instead of I. I am not sure how much crystal malt is traditional...I see some recipes with crystal malts and some without it


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