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Messages - goschman

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751
Yeast and Fermentation / Re: Wyeast 2565 Kolsch
« on: December 23, 2013, 02:57:26 PM »
My LHBS does not have 2565 but I can get 1007 - German Ale. Any input about how this stacks up against 2565? Looks like it should reasonably similar and should work well for a Kolsch.

You can use it but it is not the same. Kolsch yeast has a specific flavor profile that wy1007 doesn't have.

Right. I assumed that is the case but 1007 is still appropriate for the Kolsch style correct? They do have WLP029 so I suppose I should use that. I prefer Wyeast to White Labs when possible...

752
General Homebrew Discussion / Re: flavor contribution from dry hops
« on: December 23, 2013, 02:56:31 PM »
Thanks guys.

My beer isn't even close to carbonated so that could be part of the issue. I took a small sample only two days on CO2. I will wait until it is fully carbed, re-evaluate, and if necessary add some hops to the keg. I think part of the issue may be related to a hops storage problem. They may not have been as fragrant as normal...

753
General Homebrew Discussion / flavor contribution from dry hops
« on: December 23, 2013, 01:15:27 PM »
Dry hopping is primarily related to aroma correct? How much if any flavor contribution is there?

In my most recent pale ale, the flavor from the dry hops seems more noticeable than the aroma if that is even possible...

754
Yeast and Fermentation / Re: Wyeast 2565 Kolsch
« on: December 23, 2013, 12:27:30 PM »
My LHBS does not have 2565 but I can get 1007 - German Ale. Any input about how this stacks up against 2565? Looks like it should reasonably similar and should work well for a Kolsch.

755
Commercial Beer Reviews / Re: 2 Below by New Belgium
« on: December 21, 2013, 11:54:28 AM »
*bump*

The NB web site says this will be in the Folly Packs as the revival beer this winter.
Which makes me wonder if it is back in production or just being rotated into sales from some warehouse ???

It's part of their revival series so it won't be around long. They have discontinued so many beers that this is a way to get them back out a bit. I wish they would decide on consistent seasonals. I don't understand the idea of continually changing everything. Personally I anticipate the yearly release of certain beers

756
Ingredients / Re: Bravo Hops
« on: December 20, 2013, 02:07:16 PM »
Just kegged the pale ale.

I definitely get a dank/resinous character similar to Columbus which I assume is from the Bravo. Strong lasting hop flavor. I dry hopped with 1/2 oz of Bravo and 1/2 oz of Simcoe but the aroma is definitely more subdued than I was expecting. I think I may have had some hop storage/age issues because when I added them them to the fermenter I noticed that they weren't as fragrant as they should be.

757
General Homebrew Discussion / Re: English Pale Ale with Citra
« on: December 20, 2013, 09:41:42 AM »
My "session" ale has just a touch of citra along with cascade at flameout with S-04. I am always surprised at how a little citra can go a long way...

758
General Homebrew Discussion / Re: Last brew day for 2013
« on: December 20, 2013, 09:33:47 AM »
Looks like I will be able to get one last session in late next week. Gonna take advantage of cooler fermentation temps and go for my first Kolsch. Will be using Magnum for bittering and American hops for late additions so it won't be very traditional...

759
Ingredients / Re: Adding Spices
« on: December 19, 2013, 12:45:31 PM »
If you are crushing the coriander fresh than I believe the standard amount is 2 grams for a 5 gallon batch. I could be wrong. I think I have used a tsp of preground coriander in wheats with good success.

760
General Homebrew Discussion / Re: a great brew day with new kolsch recipe
« on: December 19, 2013, 12:38:44 PM »
Sounds awesome! I plan on doing my first kolsch next week. I don't think I can find "Kolsch malt" so I will be going mainly with pilsner with some vienna and wheat...

761
General Homebrew Discussion / Re: Overshooting ABV
« on: December 19, 2013, 11:22:03 AM »
I created a spreadsheet to track my efficiency, attenuation, etc. per batch. I can use these numbers to create graphs and visually see what trends are present. This is helpful to see what adjustments I need to make on my system/process to get my numbers where I want them. For instance, I may be getting 80% attenuation with US-05 on average when mashing at 154 when Beersmith says I should get 75%

The biggest thing for attenuation is the default values that Beersmith has loaded in for each strain. These aren't necessarily accurate. The program basically takes the yeast strain coupled with your mash temperature to estimate attenuation. There is a setting where you can edit the attenuation slope per change in mash temperature. For each strain, I edit the min/max attenuation % for results that I have gotten. I recently moved and am getting different results. Before my attenuation was much higher so my ABVs were too high, now it is the oppossite. I chalk it up to a change in water since nothing else has changed... It will take me several more batches to get Beersmith more accurate with my system/process...

762
Ingredients / Re: Bravo Hops
« on: December 18, 2013, 12:37:11 PM »
Thanks guys.

I just used it in a pale ale for a FWH addition as well as split the dry hop addition with Simcoe. I am not the best at picking out which hop is which so I was just looking for some basic impressions. With Cascade, Centennial, and Amarillo in there as well the hop profile might be a little muddled for me to make any hard conclusions about Bravo...

763
Beer Recipes / Re: New Belgium Ranger
« on: December 18, 2013, 11:47:36 AM »
Good point. Makes complete sense. If I ever get around to doing an IIPA I will have to keep that in mind. Sorry to get off the original topic...

764
Beer Recipes / Re: How about an Oatmeal Stout recipe?
« on: December 18, 2013, 10:57:51 AM »
I prefer my stouts to have a very smooth, more subdued roasted quality than is probably advised. I minimize roasted barley and use more pale chocolate and midnight wheat to get a smoother quality. I also like to split the flaked oats and toast half of them.

765
Ingredients / Bravo Hops
« on: December 18, 2013, 10:22:58 AM »
Anyone have an experience and impressions using Bravo hops? It seems like it could be good for bittering, flavor, and aroma.

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