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Messages - goschman

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1
All Grain Brewing / Re: Mash efficiency survey
« on: Today at 08:40:54 AM »
I average 68.6% efficiency and never over 71.9%. I batch sparge with a 10 g round cooler with false bottom. I mill grains at home and the crush looks good to me. I have not addressed water and probably won't for some time. My process has become more streamlined lately with more predictable results so even though my efficiency is a bit lower than I would like I am ok with it for now.

2
Ingredients / Re: oats in Witbier
« on: April 14, 2014, 01:05:04 PM »
Thanks! I have flaked in my recipe but just wanted to double check.

It seems that oat malt might add an interesting rustic quality...

3
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?

4
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.

5
Ingredients / Re: special b
« on: April 09, 2014, 03:53:29 PM »
I used 3 oz in a 3.5 gallon batch. I knew it would be out of place so we'll see how it turns out.

6
Ingredients / Re: special b
« on: April 09, 2014, 03:37:20 PM »
Yeah. I was getting the raisin thing which I assumed was the special b. Didn't think it would be so detectable at such a small amount. I chose to use it because I wanted a specialty malt that was kind of unique and not necessarily to style. I am interested to see what the final product is. I may sub it out for pale chocolate or something on the next batch.

7
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?

8
Ingredients / Re: Red X malt (Best Malz)
« on: April 09, 2014, 09:38:59 AM »


This guy is roughly 47/47% two row/red x with the remainder being a very small % of special b and some crystal 40 & 80. It definitely looks more red to me than the picture portrays.

'Christmas Ale' test batch. OG was 1.070 and it dropped to 1.011 with US05. Mashed at 149 for 75 minutes. Adding spruce/orange zest extract to half of the batch at bottling.

9
Yeast and Fermentation / Re: Wit yeast recommendations
« on: April 02, 2014, 10:49:59 AM »
Goschman, you sound like me.  I pretty much use dry yeast, but have used Wyeast smackpack once for Kolsch.  I just direct pitch and hydrate in the wort, then aerate by swirling for 4-5 minutes.

I basically do the same. I transfer the wort into a bottling bucket with a 5 gallon paint strainer and open the spigot a couple of feet above the fermenter bucket to aerate. I add the yeast halfway through transferring.

I am too lazy for starters and only brew 5 gallon batches that are not high gravity so I prefer dry yeast. I use US-05 for almost everything since I brew mostly American styles. My palate cannot tell a difference between WLP001/WY1056/US05. I use S-04 sometimes and get really clear beers but have had bad luck with it recently causing me to be more wary.

If the wit is good I will still probably only do it once a year so I am okay with going outside my routine. My kolsch is the only one which really requires liquid yeast as far as I can tell.

10
Yeast and Fermentation / Re: Wit yeast recommendations
« on: April 02, 2014, 08:45:33 AM »
Thanks everyone. I will likely go with the WLP400 or WY3944 however the T-58 seems intriguing since I prefer dry yeast usually. This is more of a 'specialty' style which would probably benefit from liquid yeast I suppose. I think Kolsch is the only beer that I don't use dry yeast on.

11
Ingredients / Re: cayenne pepper
« on: April 02, 2014, 08:40:55 AM »
Got ya. I saw that you are in Aurora so thought maybe it was that Copper Kettle brew. I think they use cinammon, chocolate, and some type of chiles in that one.

12
Kegging and Bottling / Re: keg hopping while carbing
« on: April 02, 2014, 08:39:16 AM »
Cool. I have paint strainer bags that I use when transferring to the fermenter that I probably should have used. These 'cheesecloth' type hop bags were laying around so I just grabbed one. They seems to be a bit more fine than actual cheesecloth and the hops are packed in there pretty tight. 

13
Kegging and Bottling / Re: keg hopping while carbing
« on: April 02, 2014, 08:11:41 AM »
Thanks everyone. I can definitely see the plumbers tape or floss working if I choose to do so in the future. I ended up just cutting the line and will leave the hops in.

My only worry now is that the pellet hops will come apart and get through the cloth sack adding a lot of debris in poured glasses. We shall see...

14
Kegging and Bottling / Re: keg hopping while carbing
« on: April 01, 2014, 05:11:26 PM »
Thanks. Maybe I will just leave it in. I hop at much lower rates than most around here. As you noted, a relatively small amount of hops is unlikely to cause any issues I would think.

The floss is a good idea too but I don't have any around that is not fluoride coated...haha. Thanks all!

15
Kegging and Bottling / Re: keg hopping while carbing
« on: April 01, 2014, 04:52:47 PM »
Thanks guys. I will give higher pressure a shot. I have heard that if you leave the hops in for too long they can provide a grassy/vegetal character. Is that not the case?

This is just a pale ale. I dry hopped with an oz of liberty but the aroma was next to nothing even though it smelled great in the fermenter. There may have been a freshness issue because the hops were not very aromatic to begin with out of the sealed pack. I used an oz of simcoe in the keg in attempt to add some aroma. Other than that it is a good pale ale for my taste.

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