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Messages - goschman

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76
Ingredients / IPA grain bill
« on: March 29, 2017, 09:07:04 AM »
Looking do a reasonably dry IPA but still want enough malt character to support the hops. I have a sack of pilsner malt that I will be using for most of the base. I assume crystal malt will not be necessary for my goals.

Right now I am looking at:
76% pilsner
20% munich 9L
4% table sugar

Any thoughts? I don't normally brew IPA...

77
Ingredients / Re: Favorite hop mix?
« on: March 29, 2017, 07:43:54 AM »
I currently have a 1:1:1 Equinox/Comet/Centennial IPL on tap. I love citrusy hops and this combo somehow ended up having very strong orange character that I am in love with. Equinox is just amazing in my opinion and will become a permanent part of my APA/IPA if I can ever settle on one recipe...

78
Ingredients / Re: malts with smooth or interesting roast qualities
« on: March 23, 2017, 06:50:17 PM »
Just tapped this beer and I couldn't be happier. I used s-189 and it has contributed to a crisp clean character that is very nice. It is kind of right between a brown ale and a dunkel if that makes sense. The brown malt and carafa worked very well together to get me the character I wanted.

79
Ingredients / Re: Habanero question
« on: March 19, 2017, 05:09:19 PM »
I have gotten plenty of heat from two diced, deveined, and deseeded habs in the keg for about 3 days.

80
Ingredients / Re: Red X malt (Best Malz)
« on: March 17, 2017, 11:35:58 AM »
Cutting the amount of Red X in half from my first attempt made much less of a difference than I expected. To me, it's like munich on steroids with a distinct notes of caramel, butterscotch, and cherry. It finished at 1.012. I threw in 2 oz of Ahtanum and 1 oz of Centennial at the end of the boil and you would have no idea after trying the beer. That said, more hopping than I would normally do on a beer like this seems to have balanced out the crazy malt character a bit but I am getting a pretty 'generic' hop bitterness and flavor beneath the malt. I have considered throwing some hops in the keg but I think it may muddle the character completely and not complement the beer. Going with the Amber bitter water profile seems to have helped promote a more crisp finish which is nice since I had originally planned on Amber balanced.

I am starting to consider it as more of a specialty malt in place of smaller amounts of munich where I want more complexity and color. I think I will continue to use it in future versions of this beer and just decrease the amount until I am happy with it. After two attempts, I honestly don't know if I like this malt or not. I think if used in the right place at the right amount, it could be really nice for my purposes.
This is right in line with my experience. I could see it working well in an amber, or a balanced APA. Unfortunately, this is not the key to a ruby red IPA as I had originally hoped.

I still have quite a bit on hand. I think I want to try it at 100% in other styles like Dunkel and Saison to see if it is a fit there. It still makes for a great color when used at 100%, I just don't know if I've found the right style for that malt bill yet.

My main worry is that I would miss the color by cutting it to 50% and using some carafa but the color turned out perfect and honestly better than I remember the 100% batch. In hydrometer samples it was definitely looking more amber than anything. I am hoping to still be able to use enough of it to get some color benefits but back off on the things that I think are too heavy handed.

81
Ingredients / Re: Red X malt (Best Malz)
« on: March 16, 2017, 11:04:07 AM »
I've only tried RedX once and didn't like it.  To me it tasted under-attenuated & flabby.

I used 50% Red X, 45.5% Pilsner, and 4.5% sugar.  It finished at 1.011.  Not super low, but it shouldn't have tasted as worty as it did.

Thanks for posting this. My next planned batch is 50/50 Red X and Pilsner with a couple ounces of carafa. I used red x at 100% in my first attempt and wasn't crazy about it but thought I would see what cutting it in half would do.

As an update for anyone who might be interested; the beer referenced above is in the keg and carbed.

Cutting the amount of Red X in half from my first attempt made much less of a difference than I expected. To me, it's like munich on steroids with a distinct notes of caramel, butterscotch, and cherry. It finished at 1.012. I threw in 2 oz of Ahtanum and 1 oz of Centennial at the end of the boil and you would have no idea after trying the beer. That said, more hopping than I would normally do on a beer like this seems to have balanced out the crazy malt character a bit but I am getting a pretty 'generic' hop bitterness and flavor beneath the malt. I have considered throwing some hops in the keg but I think it may muddle the character completely and not complement the beer. Going with the Amber bitter water profile seems to have helped promote a more crisp finish which is nice since I had originally planned on Amber balanced.

I am starting to consider it as more of a specialty malt in place of smaller amounts of munich where I want more complexity and color. I think I will continue to use it in future versions of this beer and just decrease the amount until I am happy with it. After two attempts, I honestly don't know if I like this malt or not. I think if used in the right place at the right amount, it could be really nice for my purposes.

82
General Homebrew Discussion / Re: Clear beer??
« on: March 15, 2017, 08:32:42 PM »
I was using gelatin at kegging from ale temps with average results but cold crashing to the mid 30s for a few days before adding gelatin seems to have made a big difference.

I use whirlfloc with 10 minutes left in the boil as well.

Yeast selection obviously has a lot to do with it too.

83
Ingredients / Re: Hop Suggestions for an Over-the-Top, Citrusy IPA
« on: March 15, 2017, 07:57:53 AM »
I will throw Equinox/Ekuanot into the mix. Not a citrus bomb but adds some nice elements.

84
General Homebrew Discussion / Re: Pics of recent brews?
« on: March 13, 2017, 06:18:00 PM »
Thanks guys. This guy was a 50/50 split of pilsner and red x for the base. I think I will continue to drop the percentage of red x in successive batches until I am fully satisfied. Red x is probably the most interesting malt I have used.

85
General Homebrew Discussion / Re: Pics of recent brews?
« on: March 13, 2017, 01:08:38 PM »


Red Lager

86
Beer Recipes / Re: NE IPA Hops Question
« on: March 10, 2017, 10:49:15 AM »
I didnt want to use citra since i used that already in another ipa.   What about bittering with apollo and then using Amarillo, Mosaic and Simcoe?

I think that would be good but remember you want little if any bittering hops in a NEIPA as mentioned already.

87
I had never heard of the Colorado one until my brother moved to Glenwood Springs about a year ago. Apparently this place is open like one Saturday out of the month...

88
General Homebrew Discussion / Re: Pics of recent brews?
« on: March 10, 2017, 08:39:08 AM »
This is a 50/50 blend of my latest Helles and Irish Red. I like it better than the 2 beers by themselves. I especially like this lower level of roasted barley. It adds a nice character malt taste without overpowering.



Cool! Did you go with a lager or ale yeast?

My buddy and I brewed a similar beer where we made a hybrid of each of our best beers; a kolsch and a brown ale. It was easily as good or better than the parent beers.
One was S-189 and one was Irish Ale yeast. The blend is quite clean.

I added a edit to my post. I misunderstood and thought you combined the two beers as one hybrid batch. After rereading it clicked...

89
General Homebrew Discussion / Re: Pics of recent brews?
« on: March 10, 2017, 08:25:51 AM »
This is a 50/50 blend of my latest Helles and Irish Red. I like it better than the 2 beers by themselves. I especially like this lower level of roasted barley. It adds a nice character malt taste without overpowering.



Cool! Did you go with a lager or ale yeast?

My buddy and I brewed a similar beer where we made a hybrid of each of our best beers; a kolsch and a brown ale. It was easily as good or better than the parent beers.

EDIT- oops I misunderstood. you actually blended the two finished beers...

90
In my honest opinion, just ignore the "recommended temp ranges" on the yeast packages.
If you are unsure of a good fermentation temp you want for your beer, just look around the forums and see what folks have been recommending for the yeast/style you are brewing.

Good point!

In my opinion US05 has an optimum range of about 58F-75F. People report "peach" and other flavor differences depending on temp but I have never detected that...

I find the peach so objectionable that I've dumped batches of beer made with 05 and will not use it any longer.

That's cool. Glad that hasn't happened to me. Maybe I don't know what peach tastes like...

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