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Messages - goschman

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General Homebrew Discussion / Re: Gelatin not working?
« on: May 22, 2015, 01:16:36 PM »
I don't think you need to stir anything.  I have been adding hot gelatin mixture onto cold beer without stirring for years with overnight results.  I figure as the gelatin temperature reaches equilibrium it sinks to the bottom because it is more dense and takes all the haze with it. 
I agree with dmtaylor on this.  Maybe you haven't picked it up because your dip tube is off the bottom of the keg.

This is my process as well. For some reason I have been getting mixed results lately. Some beers clear very fast while others will take 1-2 weeks so at that point I feel that I didn't follow the correct process or something. My current lager cleared extremely fast but that is probably also due to the nature of very flocculant lager yeast.

Beer Recipes / Re: help me classify this beer
« on: May 22, 2015, 06:52:45 AM »
Okay thanks. I totally knew you were kidding so don't worry. I wasn't sure when the new guidelines would be adopted so I may be jumping the gun there. For now it will just have to remain 'GoschaLagerBier'...

Beer Recipes / Re: help me classify this beer
« on: May 22, 2015, 06:34:42 AM »
Put it in green bottles and let it sit on a shelf for 4-5 months.  Then it will taste like a Premium Lager.  :)

Not a bad idea...haha. The comps I am considering entering are in August so it might work well. Should I leave them in a warm, sunny room?

Beer Recipes / Re: help me classify this beer
« on: May 22, 2015, 06:24:46 AM »
I hadn't considered international pale lager. That may be the ticket.

I tasted again last night and it is damn tasty whatever it is. It has a smooth character that I haven't really experienced in my beers. It is only my second lager so maybe that is the difference.

Pours a brilliant yellow with a thin lasting white head and good carbonation streaming up the glass. The aroma is of sweet malt and a light hop aroma. If it wasn't my beer, I wouldn't think this was dry hopped. There is a pretty soft malt character with an almost creamy smooth mouthfeel. It is not as crisp nor as dry as I would expect for finishing at 1.009. The hops provide good balance with some slight lemon, herbal, and spicy characters that do not overpower the beer but add an interesting note. I can see why these are sometimes used as subs for traditional noble hops. The beer finishes extremely clean with no noticeable aftertastes or off-flavors.

I am still probably making judgments a bit too early. I wish I was more familiar with these categories so I could know where to place it. It does not taste like any of the commercial examples provided for American Lager so I think I can rule that out. It seems like it is almost seems to be in between international pale lager and dortmunder. I will need to track down some examples for comparison I suppose.

Not sure if it helps but here are the hop amounts:

14 g Sterling (~9% AA) FWH
10 g Sterling / 20 g Crystal 5 min
10 g Sterling / 20 g Crystal DH

I forgot to check but I think the OG was 1.047 and the FG 1.009

Yellow balanced profile in Bru'n Water

Ingredients / Re: fruit puree into primary
« on: May 21, 2015, 02:59:15 PM »
You may end up with some that sinks and some that floats. If you drain from the spigot it most likely will just plug up. Or the sunk fruit matter will slowly flow out with the beer and you end up with all of it in the bottle/keg. With this beer I'd really concider using a siphon so you can pin point where you are racking from (below the floaters but above the sinkers)

Got ya thanks for the advice. I planned to ferment this guy in a bucket like last attempt but forgot. It was a piece of cake with the paint strainer back clamped down by the bucket lid. I just lifted the bag out to remove most of the fruit chunks and hops...

Ingredients / Re: fruit puree into primary
« on: May 21, 2015, 12:18:39 PM »
A healthy 48 hr cold crash with your primary fermenter will definitely help to settle out the majority of the fruit (puree) to the bottom.  Then it is up to you to rack carefully to avoid any fruit.

Since I have a speidel I transfer from the spigot at the bottom. With yeast, dry hops, and fruit puree I will likely need to just dump a bunch of sludge until I am getting beer.

Commercial Beer Reviews / Re: Busch Copper Lager
« on: May 21, 2015, 08:52:30 AM »
As Paul Gatza has stated to his BA members: The biggest challenge facing the craft industry is poor quality beers.

There are a lot of crap craft beers out there. Finding that diamond in the rough is great, but you sure have to down a lot of coal dust to get there.

As you will notice with many of the European beers that we hold dear, they only make a few beer styles or maybe one, but they focus on honing and refining that limited slate to high quality. We need more of that focus here in the craft beer industry too.

Good point. I would say that 4/5 new breweries opening in my region are below average quality in my opinion.

Beer Recipes / Re: help me classify this beer
« on: May 21, 2015, 07:34:53 AM »
There were so many different lager styles that I wanted to brew that I just ended up making a mut. I will take a look at the guidelines for Dortmunder and see if I can find a commercial example around. Is the new style called 'German Helles Exportbier"?

EDIT: Yes, that is the new name apparently and after reviewing it that does seem the most accurate at this point. Thanks for your help.

Ingredients / Re: which hops to buy?
« on: May 21, 2015, 07:25:26 AM »
I currently have an APA on tap that heavily features Jarrylo and Zythos. In my opinion, they are much more mild than I was expecting and I had to add extra Simcoe, Amarillo, & Cascade to the keg to the hop character closer to what I wanted. They do have a nice tropical fruit character but it ended up being quite subdued in the final beer.

I have used Bravo a lot and really don't like them. In my experience, they have strong dank character that is too pungent for me. If I used them again, it would only be for bittering...

Beer Recipes / help me classify this beer
« on: May 21, 2015, 07:21:42 AM »
I am thinking about entering this into a competition but honestly don't know what category it would fit. Off the top of my head the recipe is something like:

83% German Pilsner
15% German Vienna
2% melanoiden

Sterling FWH
Sterling/Crystal 5 min
Sterling/Crystal DH


24 IBU
5.0% ABV

Any thoughts? I realize that the most important this is what style it tastes like. My palate for lagers is very under-developed so this is difficult for me. The hop flavor/aroma is much less than I was planning on and at this point it is tasting most like an American Lager (I think). It does need some more lagering time before I can make any full judgements.

Should this go into specialty category purely based on the hop schedule?

Ingredients / Re: fruit puree into primary
« on: May 21, 2015, 06:56:11 AM »
Thanks all. This is a witbier (non-traditional obviously) so clarity is not a concern.

Ingredients / Re: fruit puree into primary
« on: May 21, 2015, 06:32:36 AM »
I was kind of thinking that it would just settle out but wasn't sure. Looks like I will go the most simple route then. The beer is 5 days in now. I think I will add the pineapple on day 7 and the dry hops on day 14. Thanks!

Ingredients / fruit puree into primary
« on: May 21, 2015, 06:11:40 AM »
I have some pineapple in the freezer that I will be adding to a beer. My plan is to let it thaw, puree it in the blender, and add to the primary after about a week. Will this cause a big headache when transferring to keg? In the past, I have put a paint strainer bag in the fermenter and the lid would snap over it. I am now using a speidel and don't think I could get the lid to screw on over the paint strainer bag.

The other option would be to use a paint strainer bag but knot it and just let it sit in the fermenter. That still may be difficult to get out before kegging...

Beer Recipes / Re: German Wheat Beers
« on: May 19, 2015, 08:45:58 AM »
I use BJCP and other style references as guidelines, not rules. I just want to brew a good beer, and if it's not perfectly to style, then so what? I'm not competing, nor do I desire to. I'd rather have folks enjoy my beers than win a BJCP ruled event.

That's pretty much how I brew as well. Lately, I have enjoyed brewing to style then figuring out how I want to tweak it for my tastes. This seems to work better for me since if I have never brewed that style to begin with, I have no basis for the adjustments I want to make and I end up missing on the intended beer...

Beer Recipes / Re: Piney pale ale feedback
« on: May 19, 2015, 08:18:03 AM »
Ok cool. Haven't done extract in quite some time and never saw it back then. Thanks for the correction.

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