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Messages - goschman

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1
Classifieds / Re: Grim Brothers Brewhouse Bottles (Buying)
« on: December 07, 2016, 08:57:57 PM »
Trying to locate any of the Grimm Brothers Brew house Bottles for my collection. Any leads would be appreciated.


Steven-

I have never seen bottles other than bombers. I am looking at a can of the schwarzbier as we speak...

2
Other Fermentables / Re: half assed first cider attempt
« on: December 07, 2016, 08:37:32 PM »
This is still sitting in the fermenter. It was at 1.004 a few weeks ago. I have decided to backesweeten and keg it instead of having bottles of champagne.

What and how much should I use to backseeten?

3
General Homebrew Discussion / Re: Pale Lager off flavors
« on: December 06, 2016, 06:47:04 PM »
It isn't Mercaptan is it. or the 3 methyl 2 butene thiol?a sulfuric, putrid, skunky aroma, typically due to a reaction between hops’ alpha acids and sulfur compounds in the presence of sunlight or electric light.

Or is it moldy, musty, and cheesy from oxidation?  Either one is from Alpha acids and Sulphur reacting to light or oxygen.  Its not sitting in the light is it, transferring from keg to keg outside? Or fermented with the light left on?

It has seen very little light as it was fermented in a chest freezer then straight to keg.

What I am experiencing is not noticeable in the aroma and it has not made the beer undrinkable. I seem to be more sensitive to it and my buddy commented that is how all pilsners taste to him. It could definitely be oxidized however it seems to be showing signs of it earlier than I would expect. As mentioned earlier, the first beer seemed to improve not worsen however it took a lot of time and never really got 'good'.

Oxidation can take many forms. It happens in all beers, its the rate at which it happens that we have control of.
I am not saying it is oxygen, but here is a flavor chart of oxidation flavors.



Thanks for this very helpful. Tasting the beer now and I am thinking it is oxidation. I think what I was describing as gym socks may be wet cardboard. In any case it has subsided considerably and seems to be being replaced by a honey like sweetness. That makes sense when looking at the chart.

4
General Homebrew Discussion / Re: Pale Lager off flavors
« on: December 06, 2016, 11:02:42 AM »
Isovaleric acid is one of those flavors where we have MAJOR threshold differences.  It cannot be tasted at all by a good chunk of the population (me included).  I was at a Siebel off tasting seminar, and when they brought that out, most folks were making the nasty foul-taste face, while others of us happily drank away like it wasn't there (because to us, it wasn't).

I usually get DMS as vegetal, more like boiled cabbage, and occasionally like shellfish (clams or oysters).  Sulphur comes across to me like farts or rotten eggs, but it will often dissipate if I swirl the glass.

Lots of lagers tend to display multiple symptoms simultaneously.  This is usually due to weak fermentation -- lack of cell count and/or not enough nutrients or O2. I don't know how the new move towards lo oxygen affects beers.  I assume the idea there is don't add o2 and really boost cell count so no cell growth is required.

If you want to send me a bottle, I'd be happy to see if I can help diagnose it for you.
PM me.

Thanks for the offer. I am so bad at this. Now I am starting to wonder if it is more oxidation than anything. Kind of getting that damp cardboard thing. I am going to give it a couple of more weeks to see how it develops and then I might definitely take you up on your offer.

5
General Homebrew Discussion / Re: Pale Lager off flavors
« on: December 06, 2016, 10:48:43 AM »
It isn't Mercaptan is it. or the 3 methyl 2 butene thiol?a sulfuric, putrid, skunky aroma, typically due to a reaction between hops’ alpha acids and sulfur compounds in the presence of sunlight or electric light.

Or is it moldy, musty, and cheesy from oxidation?  Either one is from Alpha acids and Sulphur reacting to light or oxygen.  Its not sitting in the light is it, transferring from keg to keg outside? Or fermented with the light left on?

It has seen very little light as it was fermented in a chest freezer then straight to keg.

What I am experiencing is not noticeable in the aroma and it has not made the beer undrinkable. I seem to be more sensitive to it and my buddy commented that is how all pilsners taste to him. It could definitely be oxidized however it seems to be showing signs of it earlier than I would expect. As mentioned earlier, the first beer seemed to improve not worsen however it took a lot of time and never really got 'good'.

6
General Homebrew Discussion / Re: Pale Lager off flavors
« on: December 05, 2016, 07:10:45 PM »
Soaking the line in PBW overnight. I kind of remember cleaning the line on the first lager that had this flavor with no change. Keeping my fingers crossed.

7
Beer Recipes / Re: Which ale yeast for an english mild?
« on: December 05, 2016, 02:20:31 PM »
What about some pale chocolate malt in place of the RB and chocolate? Maybe 6 oz total.

8
General Homebrew Discussion / Re: Pale Lager off flavors
« on: December 05, 2016, 01:55:02 PM »
I've never heard anyone else describe it like this, but DMS in beer, at me at least, sorta tastes like blue cheese.  Again, this is just my palate, but maybe its what you're tasting?

I don't know my off flavors very well. DMS is also described as cooked corn a lot as well?

Blue cheese; maybe. I will have to re-evaluate as sweaty gym sock still sticks in my head as the best descriptor however I can see how that can be similar to blue cheese  :o

9
Commercial Beer Reviews / Re: Yellowhammer Belgian White
« on: December 05, 2016, 01:52:58 PM »
Sorry I just couldn't resist posting it. I find it hilarious that it isn't really anything more than rambling at 4 am along with some very sparse notes on a beer which is supposed to be interpreted as a beer review...

10
Commercial Beer Reviews / Yellowhammer Belgian White
« on: December 05, 2016, 10:54:03 AM »
Entertaining review I suppose...

https://www.youtube.com/watch?v=HKDjk71cfsY

11
General Homebrew Discussion / Re: Pale Lager off flavors
« on: December 05, 2016, 10:46:47 AM »
I've brewed several beers with 34/70 around 65F using typical ale timeframes (several days of primary fermentation and packaged 10-20 days after pitching). No off flavors. If yeast are the culprits it would be a defect in your process (e.g. severely underpitching or pulling off the yeast way too early) rather than the choice of yeast or using an accelerated schedule.

Good to know. 34/70 is the only lager yeast I have used and have had no issues. I reached FG then crashed for a few days before kegging.

I really hope that dirty lines is the culprit however I seem to remember that cleaning the lines for the older lager made no difference...


12
General Homebrew Discussion / Re: Pale Lager off flavors
« on: December 05, 2016, 08:00:39 AM »
You should be able to pick it up in the hops themselves if it is isovaleric acid. However, not meaning to overlook the obvious but: when was the last time you cleaned your lines?

The hops smelled fine.

That's a good thought. It's been a while. I flushed the lines with star san when swapping the full keg for the empty keg but did not officially clean them. I think that the other lager that exhibited the off flavor may have been on the same tap but I cannot recall...

13
General Homebrew Discussion / Re: Pale Lager off flavors
« on: December 04, 2016, 08:55:03 PM »
Alright well I thought there might be a more common explanation possibly regarding a poor lager fermentation or rushing them. I do remember pushing these beers more than I should have.

14
General Homebrew Discussion / Re: Pale Lager off flavors
« on: December 04, 2016, 06:38:01 PM »
I would find it highly unlikely with that yeast and that fermenatation schedule.

Do you have any feedback as to what it likely is?

15
The Pub / Re: Cocktails
« on: December 04, 2016, 05:56:40 PM »
Dark Sky / Bachata Blue - aka Good Vacations
16oz Glass
3 cubes
3oz Coconut Rum
2oz White Rum
2oz Curacao Blue (Senior Curacao Curacao is the best)
3oz Pineapple Juice - fresh if possible
2oz floating Black Rum (Alnwick is my fav)
Serve with a slice of orange

Nothing says good morning on the beach like this drink.

Looks like a death sentence. That's a lot of booze in one drink.

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