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Messages - goschman

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1
Ingredients / Re: Help! Stubborn brewer ruined beer with sea salt
« on: April 21, 2018, 09:15:17 PM »
Tastes like a completely different beer today and the salt is barely detectable. I think it is going to be fine. Impatient as usual. Ha!

2
Ingredients / Re: Help! Stubborn brewer ruined beer with sea salt
« on: April 21, 2018, 03:49:15 PM »
I'm with Dave on not liking Gose.  One sample from a commercial brewer goes in my "One and Done" category. Quoth the raven "Nevermore".

But cheers to all who like the style.

There are some that are done really well around here but I don’t ever need more than one.

Final verdict is to brew another batch and blend. Maybe I will use a few pints with some frozen lime juice to make margaritas

3
Ingredients / Re: Help! Stubborn brewer ruined beer with sea salt
« on: April 20, 2018, 10:03:46 PM »
Try putting a potato in the keg.

Will do. Thanks

4
Ingredients / Re: Help! Stubborn brewer ruined beer with sea salt
« on: April 20, 2018, 08:22:43 PM »
Thanks Martin. Not sure what happened. 1/8 tsp was tasting fine to me in 12 oz. That works out to 2 tbsp for 48 twelve ounce beers and I used half that much. My perception must have been off or the salt never fully dissolved in the commercial beer.

I think I am going to brew a new batch and blend them. Haven’t ruined a batch in some time....

5
Ingredients / Re: Help! Stubborn brewer ruined beer with sea salt
« on: April 20, 2018, 06:10:21 PM »
Just took the keg out and shook it good. No change. Looks like it is what it is unless it somehow subsides over the next couple of weeks.

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
Beer Recipes / Re: maibock
« on: April 20, 2018, 05:05:16 PM »
I know that some brewers are using Red X in place of crystals to get a malty profile.  Just a thought.

Good call. I love Red X at the right amount. Seems like 15-20% would do it. I am chilling the batch right now so it's too late for that...

Final recipe is
75% weyermann pilsner
25% weyermann munich I
21g Magnum FWH
28g Sterling 10 min
14g Crystal Dry Hop
14g Sterling Dry Hop

Yellow Balanced Water
Mash ph = 5.4
90 minute mash at 150F

S-189 yeast slurry harvested on Tuesday

1.070
~34 IBU

8
General Homebrew Discussion / Re: What's Brewing this Weekend?
« on: April 19, 2018, 08:42:41 PM »
Maibock for me. I simplified the recipe this year to just Pils and Munich malt with Hersbrucker hops.


Sent from my iPhone using Tapatalk

Curious what your ratio of pils to Munich is. I am brewing my fist maibock on Friday probably at 75% pils and 25% Munich 6L
70% Pils and 30% Munich. I plan on kegging it within a week.
For me, it's an export-strength Helles, which I think should have a similar malt profile to Maibock (all in the family) -- I'm going with 67% floor-malted Bohemian Pils and 33% floor-malted Bohemian Dark.  Sounds like we're all on the same page, can't all be wrong! :) Sterling hops for me.
Last year I made a Maibock with some Vienna and Caramunich along with the Pils and Munich and it ended up with a somewhat muddled malt flavor. This year I also went with a lower OG of 1.066 (lower end of the style) instead of last year’s OG of 1.075.


Sent from my iPhone using Tapatalk

What are you guys doing for water?

I was thinking yellow balanced in Bru'n water with a mash pH of 5.4

9
General Homebrew Discussion / Re: How's your LHBS doing?
« on: April 19, 2018, 05:25:24 PM »
Mine is doing great. They used to specialize in kegs and dispensing then got into homebrew supplies and expanded the selection of everything very quickly. I started going there when I discovered their prices were much better than their nearest competitor. I buy hops and dry yeast online and use the shop only for grain and occasional liquid yeast.

They are currently working on opening a brewery in the space next door I believe so they must be doing ok....

10
General Homebrew Discussion / Re: What's Brewing this Weekend?
« on: April 19, 2018, 01:43:07 PM »
Maibock for me. I simplified the recipe this year to just Pils and Munich malt with Hersbrucker hops.


Sent from my iPhone using Tapatalk

Curious what your ratio of pils to Munich is. I am brewing my fist maibock on Friday probably at 75% pils and 25% Munich 6L
70% Pils and 30% Munich. I plan on kegging it within a week.
For me, it's an export-strength Helles, which I think should have a similar malt profile to Maibock (all in the family) -- I'm going with 67% floor-malted Bohemian Pils and 33% floor-malted Bohemian Dark.  Sounds like we're all on the same page, can't all be wrong! :) Sterling hops for me.

I am going with Sterling as well for a slightly more bitter and hoppy take on the style

11
General Homebrew Discussion / Re: What's Brewing this Weekend?
« on: April 19, 2018, 02:00:39 AM »
Maibock for me. I simplified the recipe this year to just Pils and Munich malt with Hersbrucker hops.


Sent from my iPhone using Tapatalk

Curious what your ratio of pils to Munich is. I am brewing my fist maibock on Friday probably at 75% pils and 25% Munich 6L

12
Ingredients / Re: New school Euro Hops and Saison
« on: April 17, 2018, 01:03:25 PM »
Mandarina Bavaria
Huell Melon

13
Yeast and Fermentation / Re: Repitching slurry with gelatin
« on: April 17, 2018, 01:02:36 PM »
Thanks. Maybe I will give it a shot. I have seen others advised against it in the past.

14
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?

15
Beer Recipes / Re: maibock
« on: April 10, 2018, 04:09:54 PM »
Figured that might be the case. Denny's Waldo Lake uses a bunch of carared and I've made that before. The recommended usage rate is up to 25%, but I didn't typically associate maibocks with a lot of crystal malt. I could be wrong but was intrigued by the ingredient choice!

I rarely use more than 5% crystal in any beers (especially lagers) out of personal preference.

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