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Topics - goschman

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1
Yeast and Fermentation / Mangrove Jack M76 vs M84
« on: October 16, 2018, 02:20:01 PM »
Has anyone used both of these strains in similar worts? What were your impressions of any differences in attenuation? I recently used M84 in a couple of beers and was disappointed with its level of attenuation with both beers finishing at 1.015.

Both beers were mashed at 150F for 60 minutes. Apparent attenuation was 70% and 73%. I would prefer my lagers finish closer to 1.010.

2
Yeast and Fermentation / Imperial L17 Harvest
« on: September 19, 2018, 02:24:54 PM »
I am looking for a strain that would be suitable for a Vienna Lager then a Marzen and would prefer to use Imperial Yeast.

First of all, is it a bad plan to use the same strain for these styles?

From what I can tell Imperial L13 Global is equivalent to WY2124/WLP830 and L17 Harvest is equivalent to WY2352/WLP860. Does anyone know if this is accurate? Would either of these be suitable for both styles?

3
Homebrew Competitions / Judge experience
« on: August 14, 2018, 05:51:00 PM »
Lately I seem to notice a trend in comps I enter where I have two judges of different experience levels. The less experienced judges seem to give me scores that are about 4-6 points lower than the more experienced judges. Has any one else experienced this? What would be the explanation?

The only thing that makes sense is that the less experienced judges are looking for more flaws to prove they know what they are doing. It's almost they are looking for the good parts of a beer secondarily or as an afterthought. It's been very frustrating for me so I pretty much ignore those scores even though the two scores get averaged for my final.

4
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

1.046
1.009

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

5
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. 

6
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.

7
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?

8
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

9
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


10
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?




11
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

1.055
13 SRM
US05

12
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).



13
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

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

OG 1.056
FG 1.009
56 IBU
US05 yeast

14
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...

15
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?

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