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Topics - goschman

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Ingredients / oats in Witbier
« on: April 14, 2014, 09:36:22 AM »
I am guessing that most would not recommending using oats in a Witbier but I see them as sometimes used at 5-10%. If I was going to use oats, what form should I choose? Plain oat malt, flaked oats, golden naked, etc?

General Homebrew Discussion / aging of moderately high ABV beers
« on: April 11, 2014, 11:01:17 AM »
Hey guys. Just bottled a 7.8% ABV beer which I realize is not that high but a lot higher than I usually do nonetheless. I rarely bottle anymore as well. Any thoughts on how long to age this guy? I assume at least a month? I know there are no hard set rules but just looking for advice mainly.

I am calling it a double red ale and it has a healthy amount of columbus, centennial, and simcoe hops although it is not in the IPA range and not dry hopped.

I am thinking about storing them around 68F for a 3-4 weeks so that they can carb properly then begin to age in the fridge and test on a weekly basis. Very soon my non-refridgerated storage area will begin to rise from 65 to well above 70.

Ingredients / special b
« on: April 09, 2014, 03:31:58 PM »
I used special b for the first time in what I am calling a 'double red ale'. I feel like I detect it more than I was expecting at 1.6% of the grist in a 7.8% ABV beer with about 50% munich and a good amount of Columbus, Simcoe, & Centennial hops. My perception is based on a finished hydrometer sample so I am not sure who the carbonated/aged beer will be.

Can anyone comment on their perception of special b and in what styles at what percentages they normally use it?

Kegging and Bottling / keg hopping while carbing
« on: April 01, 2014, 04:08:18 PM »
Decided to dry hop a pale ale in the keg that has an underwhelming aroma. I tied off a mesh bag filled with the hops with some fishing line. When I close the lid and and put back on CO2 there is a leak I assume where the fishing line is. I tried running the line under the rubber grommet but it still will not seal properly. Any ideas how I can keg hop and carb at the same time?

I find it strange that such a small line would cause this problem but the keg was sealing fine before this point. It won't be a big deal to carb it back up after I pull the hops but it would be nice to not have to wait...

Yeast and Fermentation / Wit yeast recommendations
« on: April 01, 2014, 09:51:12 AM »
Looks like I am choosing between WLP400, WLP410, and WY3944. The store seems to carry more white labs but I can probably get wyeast if I let them know ahead of time. Right now I am leaning toward the 410 since it is describes as less phenolic but more spicy. Any thoughts? Can anyone recommend a solid dry yeast for a wit?

I have never brewed a wit and have had few commerical examples. A standard wit yeast is what I am looking for I suppose.

Ingredients / cayenne pepper
« on: April 01, 2014, 08:30:44 AM »
Thinking about adding some ground cayenne instead of a chile pepper at the end of a boil like I would for normal spices. I am thinking maybe 1 teaspoon in 5 gallons for a very mild and barely noticeable impact. Any thoughts?

Basically I am trying to add some flavor complexity and I want the spice to barely be noticeable. I was originally going to add an actual pepper but I think this will be a much simpler solution.

I should probably note that this will be for a Belgian Wit as strange as that sounds...

Kegging and Bottling / overcarbed keg
« on: March 26, 2014, 01:03:54 PM »
Hey All.

I recently pulled out kegs and the CO2 tank from the fridge so I could do a much needed cleaning. I mixed up the kegs when I put everything back. A beer that was already carbed got mixed up with a new batch that I just kegged. I had the CO2 on 20 psi for one keg only when I normally serve around 10 psi. I usually disconnect old kegs and put a new batch on 20 psi for a couple of days to carb it quicker.

The old keg is overcarbed and is actually something I have not ran into yet. What is the best way to fix it? Just purge CO2 a couple of times a day until it seems normal then return to 10 psi?

Trying to figure out how to adjust my ABV from adding fruit. Forgive me if this is a bad idea. The only thing I can think of is to take a gravity reading before and after adding the fruit. Any increase in gravity from the fruit would be added to the OG?

General Homebrew Discussion / spring/summer beer styles
« on: March 18, 2014, 08:52:20 AM »
I apologize to those in advance who are stuck in perpetual winter...

I am interested in trying a new beer style that is good for late spring and summer months. I am thinking about something light colored and light bodied. I cannot control fermentation temps to the extent of doing a lager.

I currently brew Kolsch, Blonde, and American Wheat with good success so those are out. I mainly lean toward American styles but am open to other options. Any ideas?

Ingredients / honey malt revisited...
« on: March 14, 2014, 10:46:07 AM »
I better understand those opinions to use honey malt with restraint...

I have always thought that I liked honey malt but never used it for more than 5% of any recipe. I have slowly been pushing the amounts up so that I can better identify it in the finished beers. I was never like, 'oh that's the honey malt'. My most recent blonde ale has about 7% honey malt and it is very noticeable. My fermenting pale ale has 9% but I think it will be okay since it will be balanced out by the hops.

I like the idea of a honey sweetness but it really seems to impart a lot of malty character as well. I would describe it as a mix between dark munich and crystal malt, at least that is how it makes sense in my head. For this beer in particular, it is too much. In the past, this blonde ale was a great sessionable/summer type beer. This version is definitely more full flavored and almost heavy tasting although it finished at 1.009. Sometimes my palate is a bit off and another tasting may uncover different impressions (I am hoping at least). At this point, I will likely reduce the amount in future batches or replace it with light crystal malt.

It is taking me a long time but I am slowly starting to understand how certain grains affect a finished beer. I may have gone overboard with my use of honey malt but at least I really know what it does when before I wasn't quite sure.

All Grain Brewing / small batch, high gravity and efficiency
« on: March 08, 2014, 12:06:39 PM »
I know that most people start to see a drop in efficiency when going above 1.060. I am planning a 3.5 gallon batch that should have an OG of 1.077 or so. Does batch size influence the change in efficiency? I would assume not.

Any estimates on how much of an efficiency drop I should expect? I was thinking 5 points but wasn't sure if that would even be enough.

General Homebrew Discussion / Flameout hops - filter out of fermenter?
« on: March 07, 2014, 04:22:06 PM »
When transferring from kettle to the fermenter should I filter out the hops? Normally I would but am wondering if late addition hops will contribute additional goodness instead of being cooled and removed so quick. I normally wouldn't be concerned about this but don't brew many hoppy beers...

Commercial Beer Reviews / Stone Go To IPA
« on: March 07, 2014, 03:46:44 PM »
Picked up a six pack for the first time last night. Apparently they use hop bursting and there is not a typical 60 min or FWH bittering addition. 65 IBUs for a 4.5% ABV beer seemed a bit heavy handed to me. Had a great tropical/stone fruit aroma. The flavor was strange in my opinion. It wasn't necessarily very bitter but the bitterness had a biting sensation and flavor that I have not really experienced. I thought I read that it has magnum hops in addition to many other which seems to be strange for hop bursted beer... Anyway, I couldn't really get past the strange bitterness. I felt like it was the most prominent note and took my attention away from the hop flavor/aroma.

I had a Boulevard Pop up session IPA in the fridge which I tried after the Stone was much better in my opinion and more what I like in a "session IPA"

Beer Recipes / upcoming pale
« on: March 07, 2014, 09:32:57 AM »
Brewing this in the next 3 days. I have no experience with Willamette or Liberty so we shall see how it turns out. I am trying to experiment with some older, more traditional american hops since I am so used to using Amarillo, Centennial, etc in pale ales these days.

91% Vienna
9% Honey Malt (I know it's a lot - amt from NB which brews the beer that inspires partially inspires the grains)

11 g Magnum, 7 g Simcoe 60 min
28 g Cascade 10 min
28 g Willamette, 7 g Simcoe 0 min
28 g Liberty dry hop

OG 1.051
IBU 37

So I am not completely convinced about the hop schedule. Kind of threw in the Simcoe for the hell of it. Here is an alternative hop schedule. Which would be better? I feel like the top one will give me better impressions of each hop.

11 g Magnum, 7 g Simcoe 60 min
14 g Cascade, 14 g Willamette 10 min
14 g Cascade, 14 g Liberty, 7 g Simcoe 0 min
14 g Cascade, 14 g Willamette, 14 g Liberty Dry Hop

Beer Recipes / Higher Gravity Amber Ale Help
« on: March 04, 2014, 04:29:20 PM »
Not sure what this would really be called but I am planning to do a small batch high gravity amber ale. This is basically a test batch for an eventual holiday ale. I am going for something with a good malt character that is balanced but has a noticeable hop character. I considered doing 100% munich but thought that might be too much for a higher gravity beer. I am considering a light spice (cinammon, ginger) and orange zest addition but am worried that it may conflict with the hops.

Right now this is close to what I have:
3.75 gallon batch
45% two row
45% munich
8% crystal
2% specialty malt (brown, pale chocolate, special b?)

Magnum/Columbus 60 min
Centennial 30 min
Cascade 20 min
Centennial/Cascade 5 min

OG 1.077
IBUs 51.1
15 SRM
ABV - 8.2%

I have many questions since I don't do many higher gravity beers:

Should I mash long and low or perhaps add some simple sugar to ensure I get good attenuation? I assume the gravity isn't high enough to worry about it...

0.663 seems like a pretty healthy IBU:OG...does this seem appropriate for being balanced with noticeable hop character?

Looking to use some specialty malt to make color adjustments and add a bit of character. Chocolate malt was the original plan but it might make it darker than I would like. Any advice on getting a deep copper color? Should I be closer to 18 SRM?

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