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Messages - goschman

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All Grain Brewing / Re: 100% pils malt. Too light?
« on: April 23, 2015, 09:54:32 AM »
That's more in the helles or dortmunder range if I recall correctly, which is a tasty range for me, as well.  I get the sulfate for the hops in the Northern German style, though.  Some guys use only bittering hops in their helles, with no aroma or flameout addition at all.

Yeah I am not really shooting for any particular style. I am doing FWH with sterling then sterling/crystal at 5 min and sterling/crystal dry hop. Trying to get a bit of hop flavor and aroma with soft bitterness.

All Grain Brewing / Re: 100% pils malt. Too light?
« on: April 23, 2015, 09:23:44 AM »
I like mine crisp and dry. 5.25pH, 100% Pils malt, ~38 to 40 IBU, get the sulfate to 65 to 80 ppm. That makes it more Northern Germany in character, like Jever.

same camp here Jeff. I just started lagering a pils with this exact mash , water and ph profile, around 40ish IBU and FG was 1.009. its just tastes more refreshing to me.

I am not brewing a pils which is why I am calling it a plain 'lager'. Shooting for about 22 IBUs with sterling and crystal. Looking for something less bitter and easy drinking for the summer. Kind of like an 'americanized' helles?...

All Grain Brewing / Re: 100% pils malt. Too light?
« on: April 23, 2015, 07:21:51 AM »
Watch your pH

Don't lose sight of this ^^^.  Mash pH tends to be quite high with 100% pilsner malt beers.  You might get 5.8 or even higher, but you really need to get this down to 5.5 at the most.  The best way to do this is by adding food grade acid, or acidulated malt.  With acid (I use powdered), stir in just tiny amounts like 1/2 or even 1/4 teaspoon at a time, and keep on testing pH until it comes out right at 5.3-5.5.

I am shooting for a ph of 5.35 using gypsum, calcium chloride, and lactic acid for water adjustments.

All Grain Brewing / Re: 100% pils malt. Too light?
« on: April 23, 2015, 06:08:58 AM »
Thanks all. I tend to get obsessive about small details right before a brew session. I will go forward as planned and hope to have a delicious beer. Using sterling and crystal hops with W34/70 yeast.

Ingredients / Re: good hop to pair with sterling
« on: April 21, 2015, 04:30:03 PM »
Alright well I think it is between Crystal and something that I use regularly like Cascade, Palisade, Amarillo, or Centennial.
Use the Crystal.  Crystal is damn near becoming my favorite hop.  IPA? Throw some Crystal in.  Apa? Throw some Crystal in.  Pilsner?  Throw some Crystal in. 
I'm even using it in my next California Common; 50/50 with Northern Brewer.  It goes with everything.  Kinda boring on its own, though.

I put this beer on the back burner and decided to go with sterling and crystal in a light lager.

All Grain Brewing / Re: 100% pils malt. Too light?
« on: April 21, 2015, 04:21:09 PM »
I made a 100% Best pilsner also. It is really light, and before it cleared up it had an almost green tint to it. I will see if I can take a picture of a pint and post.

That would be great if you are able. I know I am over thinking it. If I can't get it to drop crystal clear I am worried it will end up looking like dishwater...haha

All Grain Brewing / Re: 100% pils malt. Too light?
« on: April 21, 2015, 03:31:24 PM »
Best pils appears to be a bit darker than schill. I suppose I should just go for it. My wheat would give a good ballpark if it was more clear. Maybe in a couple of more days...

Yeast and Fermentation / Re: liquid equivalents of T-58
« on: April 21, 2015, 03:14:00 PM »
"Thank you for contacting Fermentis.

I will be happy to help you out.  Yeast is a living organism, so I can only give you information on “standard” brews.  Safbrew T-58 typically produces Belgian-type character.  It is known to produce a spicy, peppery flavor when used within our recommended pitch rates.  It also produces an interesting ester/phenol profile that is why I say Belgian-type character.  It has a lower attenuation and a high alcohol tolerance, so it is well suited for higher alcohol beers, leaving some residual sugar to balance the high alcohol.  When used in lower alcohol beers, it will produce a full pallet beer, typical of Belgian beers." 

All Grain Brewing / 100% pils malt. Too light?
« on: April 21, 2015, 03:11:35 PM »
I am planning a lager to brew in the next couple of days with 100% schill pilsner malt. It is listed between 1.4 - 1.8 L and the beer is calculated to be 3.3 SRM based on 1.6L. I just kegged an American Wheat with 50% pilsner and is calculated at 3.8 SRM. That beer has not clarified but it appears a lot lighter than the calculation and probably the lightest colored beer I have made.

From a color perspective, should I be concerned with using 100% pilsner? I know that it is commonplace but am just curious what kind of results others have gotten.

Ingredients / Re: Additional Dry Hops
« on: April 20, 2015, 08:46:37 AM »
+1.  I often add extra dry hops to the keg for APA and IPA when the aroma drops off, and I leave the hops in. Normally the keg is half or more gone by this point ,so it's gone in another week or two at most. But I don't get vegetal character doing this.

My most recent APA turned out more malty than I was anticipating. This has happened from time to time where I am not getting the hop character that I hoped. I will throw 1-2 oz in and leave in the keg with good success. I have never had any off flavors and my kegs can last more than a couple of months. I am considering dry hopping in the keg only...

Beer Recipes / Re: What should I brew?
« on: April 17, 2015, 06:24:33 AM »
American Summer Ale

100% pale
us05 fermented at 60

General Homebrew Discussion / Re: Mole Stout advice?
« on: April 16, 2015, 01:11:55 PM »
Try to research Copper Kettle's Mexican Chocolate Stout. Awesome stuff! They might give you some advice...

Mexican Chocolate Stout

7.0% ABV, 50 IBU

Zymurgy / Re: Pilsner Urquell triple decoction
« on: April 15, 2015, 02:27:02 PM »
Does anyone have a copy of this recipe that they could share with me?
Or know where it might be posted online somewhere?


No idea if this is close:

all grain option is below

Yeast and Fermentation / Re: Fermentation and Dry Hopping
« on: April 15, 2015, 01:34:41 PM »
I will cold crash to get as much yeast settled as possible and then dry hop in the primary. I have keg hopped too with good success.

Beer Recipes / Re: Wheat beer Ideas
« on: April 15, 2015, 10:00:00 AM »
That's awesome! What yeast strain did you use?

My american wheat is finishing up and I am very excited for it. Probably the most easy drinking and refreshing beer I brew.
weihanstephan. Forgot the wyeast number for that.

3068 (Wyeast)

Got it. Totally missed that you had it in there...

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