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Topics - goschman

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Beer Recipes / Kolsch or Cream Ale?
« on: July 11, 2018, 04:53:45 PM »
92% Weyermann Pilsner
8% Weyermann Munich 6L

3.9 SRM

Yellow Balanced Water
Mash pH = 5.22
Single infusion mash at 150F for 75 minutes

FWH Magnum/Mittelfruh ~21 IBU

Wyeast 2565
59F for 72 hours then ramped to 64F until FG reached


So this was designed to be a Kolsch however I think it may do better as a Cream Ale for a competition in a few weeks. When compared to Kolschs I enjoy, it is missing that subtle fruit character from the yeast and has sort of a grainy malt quality. I'm not too familiar with the Cream Ale style but it seems to fit the bill more accurately. To be honest, the sample I had last night reminded me more of an American Lager...

Anyone have any feedback? Can you provide some things to look for when comparing Kolsch to Cream Ale.

I am very good at misentering beers in competitions

Yeast and Fermentation / non WLP/WY Kolsch yeast
« on: May 04, 2018, 08:26:09 PM »
I don't know if if it's temperature related or not but I cannot get the yeast character I want from the kolsch yeasts I have tried. Anyone have any recommendations on something that gives that slightly fruity with a touch a sulphur? I have been using Imperial G03 which apparently is the same as WLP029. It's a good yeast but just too clean. Maybe I need to go back to WY2565 but I remember not being too crazy about that one as well. 

Ingredients / Help! Stubborn brewer ruined beer with sea salt
« on: April 20, 2018, 06:01:58 PM »
Against the advice of others  :-[, I added sea salt and one pureed lime to a batch of Mexican lager at kegging. The amount of sea salt was 1 tbsp which weighs out to about 1/2 oz. For some reason, I decided to steam the lime with sea salted water and combine it all together. It has been in the keg for only a few days however the salinity is way overboard. I have been sampling every day and it seems to have lessened a bit but still way too much.

I had dosed a couple of Mexican lagers with some sea salt to come up with an amount of 2 tbsp for the whole batch however I just wanted a hint so cut that amount in half. Maybe my math was bad or something...

Is there a chance that the salt didn't fully dissolve and is moving to the bottom of the keg?

Any advice or ideas?

I will either have to mix with commercial Mexican lagers to make it drinkable or dump it. It kind of tastes like a gose with too much body and a very limited tartness from the lime.

Yeast and Fermentation / Repitching slurry with gelatin
« on: April 17, 2018, 12:18:35 AM »
Forgot I was going to save yeast slurry and accidentally added gelatin to the fermenter at 30F. I assume it’s a bad idea to reuse that yeast?

Beer Recipes / maibock
« on: April 05, 2018, 05:54:59 PM »
I would like to do a strong lager and a maibock seems to fit the bill. Any good recipes out there? I have absolutely no experience with this style but was thinking making it a bit more bitter and hoppy than traditional.

I was thinking something like:
78% pilsner
19% munich 6L (or vienna?)
3% melanoidin

Beer Recipes / mexican'ish' lager
« on: March 28, 2018, 08:01:17 PM »
Any feedback?

49% pilsner
24% flaked corn
20% vienna
5% agave (added at flameout)
2% honey malt

18 IBUs
bitter with magnum
1/2 oz sterling late

2 pureed limes added near the end of the boil

Beer Recipes / Belgian Golden Strong Ale
« on: January 22, 2018, 03:35:15 PM »
Anyone have a good recipe they want to share?

Sounds like keeping it simple might be the way to go. Pilsner malt and sugar?

Beer Recipes / red rye ale
« on: November 03, 2017, 01:49:15 PM »
Just looking for some feedback. My goal is to brew something that is red, malty but with a noticeable hop character. I have experience with Red X so know what it brings to the table. That alone has a lot to do with why I designed the beer this way. Any thoughts?

Amber Bitter water

41% pilsner
39% red x
18% rye malt
2% chocolate rye

Nugget 60 min (40 IBU)
1 oz Simcoe 2 min
1 oz Centennial 2 min
1 oz Simcoe DH
1 oz Centennial DH

13 SRM

Yeast and Fermentation / 2 staggered yeast pitches
« on: October 26, 2017, 02:37:13 PM »
My goal is to ultimately have a pretty neutral yeast character with just a touch of complexity from a secondary yeast.

My thought is to use a neutral yeast and once fermentation is complete possibly add some more fermentables then pitch a second more expressive yeast to get some character out of it but not so that it dominates.

What is the best way to go about this?

For this example, I would likely be using US-05 and WLP705 (sake).

General Homebrew Discussion / medicinal bite - astringency?
« on: October 21, 2017, 08:08:28 PM »
First off, I realize this is missing a lot of components to be a NEIPA so let's go with 'hazy IPA'. I am getting this sort of medicinal hop bite at the back of my mouth. I have gotten this is in a lot of NEIPAs which is why I have been a bit leery of the substyle that this is influenced by. It's kind of like a combination of hop bitterness, citrus pith, and aspirin that just sits on the palate and almost burns. Is it possibly related to my water profile in combination with a reasonably low FG/yeast choice? Maybe because of a considerable bittering charge when a lot rely mostly on all late hops?

61% Pilsner
21% Wheat
16% flaked oats
2% caramunich III

30 g Nugget 60 min
56 g Equinox 2 min
56 g Cascade 2 min

28 g Equinox Dry Hop day 3
28 g Simcoe Dry Hop day 3
28 g Amarillo Dry Hop day 3

28 g Equinox Dry Hop day 7
28 g Simcoe Dry Hop day 7
28 g Amarillo Dry Hop day 7

Ca - 87
Mg - 6
Na - 25
SO4 - 50
Cl -150
mash pH = 5.4

OG 1.056
FG 1.009
56 IBU
US05 yeast

General Homebrew Discussion / FG too low?
« on: October 21, 2017, 02:04:56 AM »
I have an imperial brown lager with OG of 1.075 that appears to be at 1.010 after two weeks with S189. Is this going to have too much of a bite to it? The hydrometer is bottoming out at the bottom of the fermenter since it was a small batch so it could be even lower. I was worried it would attenuate enough but am having it the opposite problem.

90 minute mash around 150f. Missed my OG so made it up with 2% DME and 2% table sugar. I can provide any additional details when I don’t have to type from my phone...

All Grain Brewing / chloride above 100 ppm?
« on: October 06, 2017, 08:31:14 PM »
Trying to come up with a water profile for a hazy pale ale based on my water which has 43 ppm sulfate. My plan is to go 3:1 chloride to sulfate which would put me well above 100 ppm of chloride. Bru'n Water is warning me but since my sulfate is below 100 ppm should I be ok?

Other Fermentables / Salted tart cider
« on: September 16, 2017, 04:58:58 PM »
Thinking about adding some salt and perhaps some lactic acid to a finished cider. Kind of going for a gose inspired cider. Any recommendations on amounts for a 4 gallon batch?

Yeast and Fermentation / Off flavors from stressed lager yeast
« on: September 14, 2017, 04:49:37 AM »
Any resources regarding possible off flavors for beers produced from stressed lager yeast? I underpitch and every once in a while get a strange flavor that i assume is related to this bad practice.

Equipment and Software / Converting to natural gas
« on: September 14, 2017, 01:56:11 AM »
Help. I'm an idiot.

Pulled down a gas heater and will use the line to brew. From what I understand I should just need an orrifice for my burner and an extension hose from gas at the wall to the burner. Can anyone provide what they specifically did to convert?

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