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Messages - goschman

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91
Homebrew Competitions / Re: how long to get score sheets?
« on: February 24, 2015, 09:18:41 AM »
Thanks. I am at about 2 weeks now. I know I didn't place but I really want to see my score...

92
Homebrew Competitions / how long to get score sheets?
« on: February 24, 2015, 09:04:54 AM »
How long can I expect to have to wait until I get my score sheet from a competition?

93
General Homebrew Discussion / Re: kolsch observations
« on: February 24, 2015, 08:42:42 AM »
Thanks for all of the feedback. In the past I probably have fermented 65-66F and got more fruity characteristics. I get too caught up in manufacturer recommendations which say it doesn't ferment well below 62F. I realize they state this for those not using starters so that successful fermentation is more likely.

My past attempts had a small amount of late Amarillo hops so I can't really compare them because the flavor profile has changed drastically...

94
General Homebrew Discussion / Re: kolsch observations
« on: February 24, 2015, 08:28:05 AM »
My question is what negative impacts has anyone had using WLP029? There is still a lot of suspended yeast so I am curious if that is making the beer tastes stronger. Will carbonation and cold conditioning get me closer to that classic kolsch taste? [...]
WLP029 - fermented at 62
62 beer temp or ambient?  I use Wyeast 2565 which is supposed to be the same strain.  I ferment at 58-60 ambient.  62 ambient is slightly high.  Both yeasts are very low flocculating.  I usually ferment for a couple weeks and then transfer and cold crash in a keg.  After another couple weeks cold conditioning, I'll check and transfer to another keg if it needs more clarifying.

Beer temp it was very sluggish at 60F so I brought it up a little. Others here were saying these are different strains and from what I remember what clears a bit easier than the other. I have not tried 2565 yet...

I now have an amber on the slurry struggling along at 59F...I am fighting raising the temp and will let it rise naturally after a few days before crashing.

95
General Homebrew Discussion / Re: kolsch observations
« on: February 24, 2015, 08:26:44 AM »
There is still a lot of suspended yeast so I am curious if that is making the beer tastes stronger.

Yep.  A lot of suspended yeast can give the beer a more harsh, bitter taste. I'd crash it for a few days (or a week). When a little more settles out, I think you'll like a lot better.

Thanks. After I hit my FG I brought it down to 48F over the course of a week before kegging. A lot of the yeast dropped out but some did get to the keg. I fined with gelatin and It is now at 38F.

96
General Homebrew Discussion / Re: kolsch observations
« on: February 24, 2015, 08:15:26 AM »
5.4 mash pH, yellow balanced water profile. I have used 029 at these temps with good results so I am just wondering if my palate is confused by a more authentic version since this is something I rarely do. I think I definitely understand now people recommend continental malts for continental styles...

97
General Homebrew Discussion / kolsch observations
« on: February 24, 2015, 08:02:23 AM »
So I brewed my first 'to style' kolsch. It is still carbing up and needs more cold conditioning but the differences compared to my 'quasi-kolsch' are astounding. I used continental malts vs domestic and a FWH addition of noble hops. I overshot my gravity and right now it doesn't seem to be as delicate as I would like. It kind of reminds me of a less bitter Stella Artois which I am not sure is good or bad. It tastes more Czech pils to me.

My question is what negative impacts has anyone had using WLP029? There is still a lot of suspended yeast so I am curious if that is making the beer tastes stronger. Will carbonation and cold conditioning get me closer to that classic kolsch taste?

85% schill pilsner
10% schill Vienna
5% wheat

1.050 (overshot my OG by 3 points)

Tettnang FWH with some N brewer thrown in

~26 IBUs (I pushed this up a bit when I overshot my OG. Maybe it's extra bitterness which is taking away what I am looking for?)

WLP029 - fermented at 62

98
Yeast and Fermentation / Re: Wyeast 1056 vs White Labs WLP 001
« on: February 19, 2015, 06:22:28 PM »
With any yeast strains that are so-called equivalent, there will always be differences since the yeast evolves over time.  Now, the differences could be very slight, or very significant.  In this case, the three strains are all similar enough that most people don't care too much.  Personally I like US-05 which I believe is the most attenuative of the bunch, close to 80% with the others more around mid-70s for attenuation (all roughly on the average and recipe-dependent, of course).

I don't know why I assume any dry yeast is not as good as liquid yeast.

That is a myth in my opinion. It all depends on what you are brewing. The truth is there are not as many dry yeast strains so you are limited to what you can brew stylistically.

99
Beer Recipes / Re: Altbier Recipe
« on: February 19, 2015, 10:07:56 AM »
I have finalized my recipe to brew on Saturday. It is not really an Alt but for our purposes, let's say it is...

I plan to use the Dusseldorf water profile. What pH should I shoot for? I have recently started treating my water and have just been adjusting to 5.4. From what I am learning, darker beers seem to benefit from 5.5 and pilsners from 5.2. I assume for a beer like this that 5.3 or 5.4 would be sufficient?

It's generally not a good idea to use a city profile.  How do you know how or if they treat the water?

I don't know. I was just reading about that in the water knowledge section.

I don't match water profiles exactly and this is my first time using a city profile as a 'guide'. I normally just shoot to match S04 and bump up my Ca as needed which is always necessary for my water. Using CaCl naturally brings up my Cl which is not an issue. I can go with the Amber bitter profile for 30 more ppm of SO4 otherwise the difference is minimal for my adjustments.

100
Beer Recipes / Re: Altbier Recipe
« on: February 19, 2015, 08:12:46 AM »
Thanks!

101
Beer Recipes / Re: Altbier Recipe
« on: February 19, 2015, 08:03:18 AM »
I have finalized my recipe to brew on Saturday. It is not really an Alt but for our purposes, let's say it is...

I plan to use the Dusseldorf water profile. What pH should I shoot for? I have recently started treating my water and have just been adjusting to 5.4. From what I am learning, darker beers seem to benefit from 5.5 and pilsners from 5.2. I assume for a beer like this that 5.3 or 5.4 would be sufficient?

102
Beer Recipes / Re: Altbier Recipe
« on: February 18, 2015, 03:57:27 PM »
Okay thanks.

I am not necessarily going for a clone so I came up with this

9.25# pilsner
10 oz caramunich
4 oz carafa I special

I've brewed that recipe by just keeping the % and scaling it up, plus a little more choc wheat for color.  It was good, but I thought it needed a bit more caramunich.  What you've got there looks perfect to me.

Ok cool. I might sub some pilsner out for light munich as well

103
Beer Recipes / Re: Altbier Recipe
« on: February 18, 2015, 03:48:43 PM »
Okay thanks.

I am not necessarily going for a clone so I came up with this

9.25# pilsner
10 oz caramunich II
4 oz carafa I special

104
Beer Recipes / Re: Altbier Recipe
« on: February 18, 2015, 03:31:42 PM »
Hey Denny. I am a bit confused by this recipe. There is only ~6.14# of grain for a 5 gallon batch? Should I just scale up proportionally to reach the OG I desire?

105
Ingredients / Re: Peppercorns of different varieties
« on: February 13, 2015, 03:53:53 PM »
I'll throw this out there. The people who run the Spice House in Chicago and Milwaukee once told me that there is no difference between Black, Green, Pink, and White peppercorns. They gave a talk on the history of the spice trade that involved people who made more money off the ones that looked different than black, but said that they are not actually different. The only one that tastes and is different is Szechuan.

From my understanding pink peppercorns are from a differently species.  And Black, green and white peppercorns are from the same plant, but are different in the maturity and/or processing.

That may be true. The presentation was 4 or 5 years ago. I should really look into it since I've been repeating this ever since.

hopfenundmalz's link above seemed to explain the differences pretty thoroughly.

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