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Topics - goschman

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Yeast and Fermentation / less fermentable wort issue?
« on: October 12, 2016, 11:21:34 AM »
Any reason why this recipe would create a less fermentable wort? Kind of a dumb question but I am kind of stumped. After 10 days my gravity is at 1.019 which is significantly higher than any beers I have fermented with K97. All signals pointed to a healthy fermentation. I roused the yeast yesterday and warmed up the fermenter which seems to have had little effect but I have not take another reading.

81.7% munich 9L
9.1% flaked oats
4.6% carafa special I
4.6% light unsulphured molasses

mashed @ 153F for 60 min

73.5% brewhouse efficiency


pitched one packet of K97

I have not conducted a fast ferment test yet...

General Homebrew Discussion / commercial examples of Maibock/Helles Bock
« on: October 06, 2016, 12:30:54 PM »
This is a style that I have pretty much no familiarity with.

Any recommendations outside of the listed examples in BJCP guidelines?
Altenmünster Maibock, Ayinger Maibock, Capital Maibock, Blind Tiger Maibock, Einbecker Mai-Urbock, Hacker-Pschorr Hubertus Bock, Mahr’s Bock

Any widely distributed domestic versions are encouraged.

I have brewed a beer than I think most closely resembles a maibock but need to do some comparison. I wouldn't worry about it but I need to claim a base style for what I think will be entered in 29B.

EDIT - I just realized it might be hard to find some examples due to the time of year. Any year round examples?

Kegging and Bottling / bottling and gelatin
« on: October 06, 2016, 08:46:52 AM »
Too lazy to search around  :D. I normally bottle about once a year. I have never fined with gelatin as others have warned that it will drop out too much yeast and not carb properly. I was informed recently that there should still be plenty of yeast left to carb however I don't want to worry about adding yeast because that seems counter intuitive to me.

Am I better to not worry about it and just store them cold after they have carbed up?

Ingredients / complimentary hops with Ekuanot
« on: October 03, 2016, 09:52:09 AM »
Thinking of using the old reliables of cascade and centennial with ekuanot for an APA. Any other recommendations?

Other options on hand, I believe I have:

Ingredients / interesting adjuncts for strong blonde ale
« on: September 28, 2016, 11:32:06 AM »
I brewed what is basically a strong Kolsch that has finished up at 7.4% abv. It seems to need some considerable aging and right now basically takes pretty close to a maibock. It tastes pretty boozy and seems to have a lot of fusels. I am hoping this ages out after 3 months in the bottle as this was brewed for the christmas season.

Anyone have any ideas of something I could add to make it a bit more interesting? I have thought about adding some oak chips, vanilla, or something unorthodox for a lighter colored beer.

General Homebrew Discussion / gose without sour mash?
« on: September 20, 2016, 07:48:15 AM »
I know almost nothing about brewing sour beers.

I have been enjoying some of the more 'mild' commercial offerings that have been released here recently. The ones I enjoy most are more tart than sour. I am curious if I could brew something similar with forgoing a sour mash. A pseudo gose if you will...

How far below 5.2 can I effectively go with my mash pH before seeing adverse effects? Can I add lactic acid post fermentation? I get that this may just be a horrible idea  :o

Yeast and Fermentation / effect of sugar additions post primary
« on: September 20, 2016, 07:02:10 AM »
Let's say I add some sugar to a beer that has reached FG. Can I expect only a boost in ABV without further attenuation once the sugar has fermented out? Unfortunately, a 90 minute mash at 148F and 8 oz of sugar didn't seem to get me my desired attenuation. Yes I understand that this is also based on wort composition, yeast selection, etc.

Beer Travel / NEIPAs in the NW
« on: September 12, 2016, 01:34:42 PM »
Just returned from Portland. I was kind of surprised to see how the whole NEIPA craze has gone nationwide. It is starting to pop up here in Denver but I had only seen a couple of local versions in the past few months. They are all over Portland and Oregon which sort of surprised me though I am not sure why considering the amount of activity it has been getting around here. Most of them tasted like fruit forward pale ales with very subdued bitterness to me and were not that spectacular although my buddy really like most examples.

Beer Recipes / Pilsner
« on: September 02, 2016, 08:30:22 AM »
First Pilsner. Thoughts? I realize the sterling is not traditional. Due to the higher AA%, it seems there are not enough hops. Do I need to use noble instead?

97.5% pilsner
2.5% melanoidin

10 g Magnum 60 min
21 g Sterling 20 min
21 g Sterling 5 min

~40 IBU

Yellow Bitter profile
Mash pH 5.2

Commercial Beer Reviews / Sierra Nevada Vienna Lager
« on: August 27, 2016, 02:44:44 PM »
Georgeous beer with amazing carbonation. Brilliant golden orange color in a 0.3L stange type glass. Great head retention that lasts and lasts. Crisp, clean malty character with slight citrus/orange character from mandarina Bavaria hops. Could drink this all day but only got one in a mixed six pack. The Oktoberfest really grew on me however I prefer the more balanced character of this. Highly recommended.

All Grain Brewing / kolsch grain bill
« on: August 17, 2016, 12:39:53 PM »
I am happy with my current Kolsch but am considering changing it slightly next time around.

It is currently:
85% german pilsner
10% german vienna
5% german wheat

Any recommendations on something different?

I was thinking something like:
90% pilsner
10% munich 6L
90% pilsner
5% munich 9L

Ingredients / molasses and fermentability
« on: August 12, 2016, 01:10:21 PM »
I am working on a recipe that right now has 8 oz of molasses incorporated. Should I expect higher attenuation like I would if adding a simple sugar or is molasses less fermentable?

Yeast and Fermentation / Imperial Yeast - G03 Dieter
« on: August 12, 2016, 08:49:47 AM »
Going to try G03 Dieter this weekend. From the description, it sounds like this is closer to WLP029 vs WY2565. The employee at the LHBS thought the same but also didn't seem like he knew. Does anyone have any experience with it?

Dieter is a clean, crisp, traditional German Kölsch strain. A very low ester profile makes this strain perfect for Kölsch, Alt and other light colored delicate beers. Dieter has better flocculation characteristics than most Kölsch strains which allows brewers to produce clean, bright beers in a shorter amount of time.

Temp: 60-69F, 16-20C // Flocculation: Medium // Attenuation: 73-77%

General Homebrew Discussion / Oxidation?
« on: August 05, 2016, 07:04:50 PM »
Will the off flavors from oxidation get worse as a beer ages? Both of my last beers; a lager and a pale ale seem to be showing sign of oxidation very young. I suppose it's the wet cardboard flavor that I was likening to sweaty socks prior. I have never had this issue before and am annoyed as sh$@!  >:(

Ingredients / ratio of equinox with other hops
« on: August 03, 2016, 06:48:55 AM »
I just ordered some Equinox hops which I have never used. I will likely be using them in a pale ale with cascade and possibly centennial or palisade. Let's just consider cascade for now. Should I use a 2:1 of cascade to equinox so that the cascade does not get overpowered?

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