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Messages - goschman

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1
Beer Recipes / Re: Is this overboard??? IPA hop schedule.
« on: Today at 04:43:29 PM »
This is what I would do based on trying to use all the hops from your first rendition. Just another opinion...

60 mins:
Apollo (1 oz)

1 min:
Chinook (3 oz)

Dry Hop:
Chinook (1 oz)
Lemon Drop (2 oz)
Sorachi (1 oz)

Will this likely provide a high bitterness in the finished product?  That's my only concern.  Because looking at this, im very tempted to go with it.

I guess it depends on what the AA content of your Apollo hops are and what you consider high bitterness. I could see throwing in an additional 1/2-1 oz of bittering hops if you want it very bitter... 

2
Beer Recipes / Re: Is this overboard??? IPA hop schedule.
« on: Today at 03:42:57 PM »
This is what I would do based on trying to use all the hops from your first rendition. Just another opinion...

60 mins:
Apollo (1 oz)

1 min:
Chinook (3 oz)

Dry Hop:
Chinook (1 oz)
Lemon Drop (2 oz)
Sorachi (1 oz)

3
All Grain Brewing / Re: Clarifying agents
« on: Today at 02:55:30 AM »
I use whirlfloc and gelatin after cold crashing for a couple of days. Never had an issue getting 34/70 very clear very quickly.

I have switched to S189 which gives me a little more problems...

I'll be transferring a Pils to lagering next week. Used Irish moss as usual in the kettle. Maybe I'll give gelatin a try in cold storage, then jump kegs and carbonate.  What's the dosage?

I use 1 tsp in 1/2 cup of water. I let it “bloom” at room temp for about 15 minutes before heating it to 150-160F in the microwave. I think I might use more than most but it works for me.

I decide to make a NEIPA clear. It took a couple of extra days but worked like a charm.

4
All Grain Brewing / Re: Clarifying agents
« on: Today at 02:45:01 AM »
I use whirlfloc and gelatin after cold crashing for a couple of days. Never had an issue getting 34/70 very clear very quickly.

I have switched to S189 which gives me a little more problems...

5
Beer Recipes / Re: Rye Stout
« on: January 14, 2018, 04:59:23 PM »
How about some chocalate rye?

That was my first thought, maybe get rid of the Carafa and Roasted Barley in place of it?

If you are doing a stout I would recommend keeping the roasted barley. Chocolate rye is also lighter than most roasted malts so you might need more of it if you are subbing.

6
Beer Recipes / Re: Rye Stout
« on: January 13, 2018, 08:35:07 PM »
How about some chocalate rye?

7
Extract/Partial Mash Brewing / Re: When to dry hop
« on: January 12, 2018, 06:47:57 PM »
In my experience, a biotransformation dry hop addition boosts hop flavor while a later more traditional dry hop boosts hop aroma. Maybe that's why people do both? My hazy IPAs with biotransformation dry hop additions have more hop flavor but less hop aroma than my more West Coast style IPAs. I am more moderate in my hop usage though...

8
Equipment and Software / Re: Bru'n Water files blocked by Gmail
« on: January 11, 2018, 02:58:36 AM »
Having tried both, I personally prefer yellow bitter over Jever for German pils. Just throwing another opinion out there...
All opinions appreciated.  Pursuit of perfect Pilsner is perpetual project! Feels good when you get to the point where tiny water adjustments are what you're concerned with, you know you're dialing it in... [yellow dry next on list, actually looks easier to nail.]

For sure. I only recently started to get my pilsner where I want it.

9
Equipment and Software / Re: Bru'n Water files blocked by Gmail
« on: January 11, 2018, 02:49:14 AM »
Having tried both, I personally prefer yellow bitter over Jever for German pils. Just throwing another opinion out there...

10
I got an email about this the other day:
http://beersmith.com/blog/2018/01/03/the-right-way-to-hydrate-dry-yeast-for-beer-brewing/

He talks about using GoFerm. Is that the same as Fermax?

11
Beer Travel / Re: brewery suggestions in Austin, TX?
« on: January 08, 2018, 03:22:10 AM »
I hear pinthouse pizza is great. A brewer from originally from Odell.

12
Beer Recipes / Re: red rye ale
« on: December 29, 2017, 02:52:03 AM »
Interesting on your observations of the Simcoe -- I had the exact same experience with a pale ale I brewed recently, which had 3 oz. of Simcoe in the dry hop. I was hoping for something much more piney than I got -- lots of tropical fruit and citrus, no evergreen tree. I'll probably try something else I want more prominent pine in my profile.

Yeah not sure if it’s the simcoe or something else. People seem to report a cherry character from red x so it could have something to do with that.

I had a single hopped simcoe ipa at a local brewery today and it was agressively piney more than anything.

13
General Homebrew Discussion / Re: What's Brewing this Weekend?
« on: December 28, 2017, 10:50:55 PM »
Just brewed IPA with equinox, cascade, comet, simcoe, and amarillo

14
Beer Recipes / Re: red rye ale
« on: December 28, 2017, 07:26:56 PM »
Just an update on how this beer turned out for anyone who cares.

I couldn't be much happier with this beer however it is definitely quite bold for a 5.4% abv beer. The balance between the rye, hops, and malt character is pretty much spot on for what I was going for. It's the first time I have used red x and felt that the amount was appropriate and got the right hop bitterness to balance it out.

The only negative might be is that I am not sure how well the simcoe hops fit here and I didn't get as much pine as I was hoping for as the hop character is definitely more citrus and some sweet stone fruit influenced by the red x. The color is perhaps slightly light but I would still consider it red and will try to upload a pic at some point. I was a little worried that 20% rye between rye malt and chocolate rye would be overdoing it but it definitely was not.

Below is the hop schedule that I ended up with:
28.00 g Chinook [10.50 %] - Boil 60.0 min Hop 7 33.1 IBUs

24.00 g Centennial [9.30 %] - Boil 2.0 min Hop 8 2.1 IBUs
24.00 g Simcoe [13.30 %] - Boil 2.0 min Hop 9 3.0 IBUs
9.00 g Chinook [10.50 %] - Boil 2.0 min Hop 10 0.9 IBUs

25.00 g Chinook [10.50 %] - Dry Hop 7.0 Days Hop 12 0.0 IBUs
17.00 g Centennial [10.40 %] - Dry Hop 7.0 Days Hop 13 0.0 IBUs
17.00 g Simcoe [12.20 %] - Dry Hop 7.0 Days Hop 14 0.0 IBUs

15
General Homebrew Discussion / Re: What's Brewing this Weekend?
« on: December 22, 2017, 05:32:06 PM »
Sake beer:
74% pilsner
20% oven toasted flaked rice
6% carahell

Sterling @ 60 and 10 min for 23 IBU

White labs sake yeast

This sounds pretty interesting. Have you done this before?

I have done many different iterations but not this particular version. Last year was a rice adjunct lager with sake added at kegging. Rice is known for not attributing any flavor so I am curious how toasting it will affect the profile. I haven’t used the sake yeast in a couple of years but it works really well in beer. That is, if you like sake...

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