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Messages - goschman

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1
Homebrew Competitions / Re: To enter or not to enter...
« on: June 16, 2017, 12:56:10 PM »
Thanks all.

I think I will go for it in the German Pils category as it truly fits nowhere else. It has a substantial noble hop quality with the citrus component in the back. This is a fresh beer that was packaged a few days ago. I think a month in the fridge will get me closer to the category. I won't have high expectations...

The second beer I am entering fits squarely into amber international lager and has done well there before so not worried about that one.

2
General Homebrew Discussion / Re: What's Brewing this Weekend?
« on: June 16, 2017, 08:02:10 AM »
Brewing a Hoppy Lager/IPL in a couple of hours. Still going back and forth on hops which is agonizing. Either going with Equinox, Centennial, & Comet or something like Equinox, Sterling, & Cascade.

Equinox is going in no matter what so I just need to decide on the others....

3
Beer Travel / Re: Portland, Oregon
« on: June 16, 2017, 07:05:57 AM »
If you are going to Commons you should probably check out Hair of the Dog and Cascade Brewing which are right there.

Cascade is well know for it's sours and barrel aged offering while Hair of the Dog does some unique bigger beers. Neither are my thing but they have really good reputations.

I am more into stuff offered by Burnside, Migration, Laurelwood, etc

4
Homebrew Competitions / Re: To enter or not to enter...
« on: June 16, 2017, 06:50:07 AM »
I would say it depends on the citrus character. If it has a strong citrus flavor, I think it could get dinged. If the citrus flavor fades or is more in the background, then go for it.

Thanks. That is pretty much my thought. I will probably just go for it and see what happens since I already have a few bottles ready to go. I was hoping it would fit into something like international pale lager but it is too bitter and hoppy for that. Why can't I just brew something that fits squarely into a style? It's a problem of mine...

5
Homebrew Competitions / To enter or not to enter...
« on: June 16, 2017, 06:26:11 AM »
I brewed a German inspired Pils with a mix of Hallertau Mittlefruh and Mandarina Bavaria at the end of the boil and at dry hop. The beer has turned out really really good. It definitely tastes like a hoppy German Pils (Pivo) with a citrus kick. It is still pretty fresh so the hop character will fade by the time the comp rolls around. Would it be worth it to enter it into a comp as a German Pils or is there perhaps another category it might fit into other than 'specialty'? 

I basically enter one comp every year but don't brew anything special for it. Just enter a couple of different beers from current batches.

6
Both work but taped is better.  I have the old school Johnson t-stat with aluminum line and don't want to risk kinking the line it so it stays in one place in fridge.  Many thanks to Andor for the link!  The dual cold/heat t-stats have sure come down.  Might be time for an upgrade...

Pretty much how I use my thermostat. I tape a probe for a indoor/outdoor thermometer to the fermenter so I can monitor beer temp vs ambient freezer temp vs room temp. I usually need to keep the freezer temp below what I want to ferment at so it needs a bit of monitoring.

7
Beer Recipes / Re: Critique my Honey Brown ale!
« on: June 15, 2017, 10:28:11 AM »
I don't know 1.5# of honey malt seems like a lot to me. I think it can be pretty potent when compared to more traditional crystal malts. Personally, I would bring it down to 1# and adjust future recipes from there.

I used equal amounts of brown malt and carafa in a brown recently and it turned out great but I think it was only at amounts of 4%. I was going for a light, smooth roast character. I can't really comment on brown malt at higher percentages.

8
Yeast and Fermentation / Re: Mangrove Jacks French Saison strain
« on: June 15, 2017, 07:06:09 AM »
Had a pint of this last night, and I'm pleased with the results.  It's not what I expected, in that I was expecting a hop forward beer, with the yeast providing some complexity, and this beer is definitely yeast driven, with a little hoppy backnotes (despite me fermenting slightly below the recommended temp range).  I'd definitely use the yeast again, it was very easy to deal with and has the benefit of being stocked by my LHBS.

Thanks for the update. Would you say that it is indeed similar to 3711 and perhaps Belle Sasion?

9
Ingredients / Re: Flavor threshold for Caramel Malt?
« on: June 13, 2017, 01:19:07 PM »
The OP is only looking for a hint of caramel flavor so 1 pound looks like too much.  I think it would be hard to recognize the caramel without some sweetness contribution so 8 ounces might be the "sweet" spot.

Good point. I guess when I think caramel, I think sweetness as a byproduct which probably is not desired in a Gose.

Depending on what is considered a 'caramel' color, 4.4 SRM ain't gonna do it...

10
Ingredients / Re: Flavor threshold for Caramel Malt?
« on: June 12, 2017, 07:48:33 PM »
Man I would think you are going to need more than 4 oz to meet your flavor and color goals. I don't think 4 oz in this beer will give much caramel perception but I could be way off. I personally would start with a pound if you aren't getting caramel flavor components from anything else like vanilla. I will let the more experienced take it from here.

11
Ingredients / Re: sorachi ace in saison
« on: June 09, 2017, 12:39:45 PM »
Saison is pretty much the only place I see sorachi ace used. I don't hate it enough to run away from it but don't like it enough to seek it out.

A more gentle lemony hop that lacks the kinda weird dill character is Aramis. It's like a lemony saaz. I really like it in saisons. I like it a lot blended with cascade and aurora.

Thanks for all the info. I picked up a couple of ounces for $1 so I thought I might as well give it a shot. Lemony saaz of aramis sounds awesome!

12
Ingredients / Re: sorachi ace in saison
« on: June 09, 2017, 10:37:33 AM »
Any recommendations for a hop schedule for SA in a Saison? It seems to be a love/hate kind of hop. Planning a possibly busy beer and not sure if I should muddy the waters further with this or not. I just picked up a couple of ounces and thought they might work well toward the end of the boil.


I just steeped 2 oz of Lemon Drop in my saison for 15 minutes/175F. Doesn't come off as 'hoppy', just an accent to the yeast character IMO. Worked well.


Edit - Also used 28 IBU Hallertau for 60.

Cool. So you think I could use Sorachi Ace similarly? Everything I hear is how powerful it can be.


Absolutely, I've done it. It works really well in saison IMO. Obviously helps enhance the lemony character. It's somewhat assertive, but not Citra or Ekuanot assertive by a long shot.

Awesome thanks. The wheels are turning.

This may be a lemon basil saison. I brewed one last year that fell kind of short because of fear of overdoing it.

Ginger and Sorachi are in the running as additional ingredients but don't want to go overboard. Sometimes ideas like this work for me, sometimes not. Maybe I will go with ginger or sorachi but not both.

13
Ingredients / Re: sorachi ace in saison
« on: June 09, 2017, 10:31:08 AM »
Any recommendations for a hop schedule for SA in a Saison? It seems to be a love/hate kind of hop. Planning a possibly busy beer and not sure if I should muddy the waters further with this or not. I just picked up a couple of ounces and thought they might work well toward the end of the boil.


I just steeped 2 oz of Lemon Drop in my saison for 15 minutes/175F. Doesn't come off as 'hoppy', just an accent to the yeast character IMO. Worked well.


Edit - Also used 28 IBU Hallertau for 60.

Cool. So you think I could use Sorachi Ace similarly? Everything I hear is how powerful it can be.

14
Ingredients / sorachi ace in saison
« on: June 09, 2017, 10:26:20 AM »
Any recommendations for a hop schedule for SA in a Saison? It seems to be a love/hate kind of hop. Planning a possibly busy beer and not sure if I should muddy the waters further with this or not. I just picked up a couple of ounces and thought they might work well toward the end of the boil.

15
Kegging and Bottling / Re: priming individual bottles
« on: June 08, 2017, 09:43:40 AM »
1 sugar cube in 12 oz provides ~ 2.5 v/v carbonation.  The cube doesn't always fit thick-walled bottles.

Correction:  I think I meant Domino Dots per next post.

I need to check if I have cubes or dots.  I didn't realize there was a difference.

Probably cubes, as I've found them to overcarb a bit.

Coopers carbonation drops work well.  I've never had a good experience with the Muntons carb tabs.

From what I can tell there are 126 sugar cubes per pound by most manufacturers. That equates to about 3.6g per cube which is too much for a 12 oz bottle (at least for the 2.5 vols that I am shooting for).

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