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Messages - goschman

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1
General Homebrew Discussion / Re: 1st batch of hard cider
« on: September 15, 2018, 02:25:30 AM »
With beer yeast my ciders seem to reach fg in less than 2 weeks. I bet you’re good to go.

2
General Homebrew Discussion / Re: What's Brewing this Weekend?
« on: September 13, 2018, 02:14:12 PM »
Vienna inspired amber adjunct lager

74% Vienna
15% Flaked Corn
10% Pilsner
1% carafa II

Amber balanced water

Bitter with Sterling and at 10 minutes for ~30 IBU

S-189



3
General Homebrew Discussion / Re: Adding cucumber
« on: September 12, 2018, 02:00:48 AM »
I had a very cucumber forward beer recently. The brewer said he used a juicer, strained it well, and added the liquid directly to the keg.

4
As mentioned, FG has likely been reached unless there was a fermentation problem. I cold crash to remove any remaining krausen. Don't know if you have the ability...

5
General Homebrew Discussion / Re: Favorite Beer Drinking Scene
« on: August 24, 2018, 01:57:57 AM »
Brad Pitt’s funeral scene in Snatch. May be more whiskey than beer...

Oh an almost any episode of always sunny.

6
Yeast and Fermentation / Re: Repitching yeast on Odell Wheat recipe
« on: August 23, 2018, 08:19:10 PM »
Can't comment too much about your plan but I'm not sure that yeast would be the best choice for Easy Street.

EDIT- Have you taken a hydrometer reading? If it didn't ferment well you could always throw another packet of yeast in.

7
Commercial Beer Reviews / Re: Kona Brewing from a bottle...
« on: August 23, 2018, 08:14:13 PM »
I believe on the mainland their beers are brewed at Widmer and Redhook locations because they are part of Craft Brewers Alliance with those two and a couple other breweries.

The Kona beers in Hawai'i are definitely better than what floats around here.

I have noticed the bottles I get say brewed and bottled in Ft Collins.

"We began working more closely with Anheuser-Busch (“AB”) to advance several key aspects of the new and enhanced agreements we announced with AB in the third quarter. As part of the new brewing agreement, we made significant progress in qualifying several CBA beers for production in AB’s Fort Collins, Colo. brewery, beginning spring 2017. On the commercial side, Kona was featured in a special craft beer holiday variety pack, alongside Widmer Brothers, Redhook and other brands from AB’s High End division, and we developed multiple assets for AB’s annual sales and marketing conference. Finally, we continued to explore potential international distribution opportunities that leverage AB’s strong footprint around the world. These efforts demonstrate tangible progress in advancing this key relationship and harnessing AB’s immense global capabilities."

8
Beer Recipes / Re: Opinions on piney/ Earthy IPA recipe
« on: August 23, 2018, 03:11:24 PM »
I have a similar goal for my red rye APA. I bitter with Columbus then Simcoe, Chinook, & Centennial late in the boil and dry hop. For you goals, I would probably replace the Centennial with Columbus. I get a lot of earthiness from the rye though...

I agree that the Willamette will get lost unless you use a lot more of it.

9
Homebrew Competitions / Re: Judge experience
« on: August 15, 2018, 01:43:17 PM »
Good to hear others feedback. I am in no way disparaging any judges but just thought it was an interesting occurrence. It is likely just the pair of judges I got. It seems that as I have become a better brewer, my scores have gotten worse which is a bit frustrating. I don't think I will truly ever understand competitions but that's okay.

10
Homebrew Competitions / Re: Judge experience
« on: August 14, 2018, 09:46:21 PM »
Thanks all. The only reason I enter comps is to get feedback. The most frustrating part lately is even decent scores get more negative feedback than positive.

11
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.

12
Beer Recipes / Re: Citra/Ekuanot IPA
« on: August 01, 2018, 09:56:57 PM »
It's a great combo. I would probably go with a 1:1 ratio to start with and I think your schedule looks good. My house IPA is Equinox, Citra, Comet, and a bit of Simcoe

13
Beer Recipes / Re: Farmhouse ales
« on: July 31, 2018, 03:57:00 PM »
Apparently the 3726 stall is related to pressure. I believe some have been doing semi open fermentations with good results.

14
Beer Recipes / Re: Farmhouse ales
« on: July 31, 2018, 03:24:42 PM »
Yea. I usually have to ramp up the temp for 3711 to finish out. Usually it stalls out around 1.020 when I’ve used it, on more than one account.
Now I’m just in the habit of wrapping my carboy and setting the temp to 85*.
It’s been recommended to me that I try an open fermentation next time I use the strain, but I’ve been using imperial Napoleon instead.

Interesting I have always had the opposite experience with 3711. It finishes between 1.003-1.005 quickly and without sugar. I have always read of 3726 stalling for some.

15
Beer Recipes / Re: Farmhouse ales
« on: July 31, 2018, 04:21:56 AM »
I’ve been using 3711 or imperial Napoleon.
Generally I am also 60-70 pils, then either wheat, rye, Vienna, Munich.
The word was this strain (rustic or wyeast3726) doesn’t stall the way 3711 does. And most recommended sugar.

I plan on using mittelfrüh, but saaz is also something I have.

I think I have misread this. Are you saying you get a stall from 3711?

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