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Messages - goschman

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The Pub / Re: How bout them Pens
« on: May 26, 2016, 08:53:48 PM »
Just in case anyone missed it, the PENGUINS are onto the STANLEY CUP FINALS with home ice advantage with a 2-1 game 7 win. As a side note, for all the football fans out there, hockey is the real physical sport where the players show true heart, toughness, skill, and bravery!

Go Broncos!

All Grain Brewing / Re: water profile help for crisp beer
« on: May 26, 2016, 07:26:33 PM »
So is FG more important than the water in creating a 'crisp' beer? I think I may just stick with yellow balanced, 5.3 mash pH but mash at 148f for 75 min to promote higher attenuation.

Summer Ale based on kottbusser idea  :o

52.5% Castle Pilsen
32.5% White Wheat
7.5% flaked oats
3.8% honey
1.3% molasses

1/2 oz Comet 20 min
1/2 oz Tettnang 10 min
1/2 oz Palisade 5 min
1/2 oz Comet 0 min

~22 IBU


Beer Recipes / Re: Roggenbier
« on: May 26, 2016, 01:40:41 PM »
I am not the style police by any means but isn't a roggenbier normally at least 50% rye? I think what you have will definitely be tasty though.

Beer Recipes / Re: Mexican Vienna
« on: May 26, 2016, 01:36:35 PM »
Well I guess I can update since this moved to the top. The beer definitely needs some lagering time. There is a slight tang to it that I cannot place and maybe a touch of diacetyl that was not detectable in the last hydrometer sample. If these fade, it should turn into a decent beer I think.

Beer Recipes / Re: Blood Orange Hefeweizen
« on: May 26, 2016, 01:01:02 PM »
I would think 3 lbs of puree is a good amount but someone else may have better advice. I use 30 oz of pureed mandarins in pale ale and it is just noticeable underneath the malt and hops. I think it is suggested to use 1-2 lbs of fruit per gallon of beer depending on the type of fruit.

Beer Recipes / Re: Blood Orange Hefeweizen
« on: May 26, 2016, 12:29:19 PM »
I haven't done extract in some time but I would recommend some simple sugar in there to help with the fermentability of the LME. Also I would use a very small amount (if any) of crystal malt in this style of beer.

I have no problem with dropping the Carmel malt.  It was just there to add a bit of color, but I think the color would be fine without it.  As far as adding sugar, what kind would I add? Would dropping the LME to 6# and adding 4oz of corn sugar be enough to make any difference?  It keeps the ABV the same.   I do want to keep the ABV as low as possible on this.  They do like to have a few beers over the course of a show, and don't want them to get too smashed off of it LOL.

Corn sugar will work. I used to use plain table sugar at about 5% of the total fermentables if I remember correctly.

Beer Recipes / Re: Blood Orange Hefeweizen
« on: May 26, 2016, 11:04:16 AM »
I haven't done extract in some time but I would recommend some simple sugar in there to help with the fermentability of the LME. Also I would use a very small amount (if any) of crystal malt in this style of beer.

All Grain Brewing / water profile help for crisp beer
« on: May 26, 2016, 09:19:22 AM »
I mash the majority of my lighter beers somewhere between 5.3 and 5.4 depending on style unless I am doing something dark. I am brewing a summer/wheat'ish' type beer that I want to be crisp and refreshing. I went toward 5.2 once using acidulated malt and the finished beer had that lactic tang to it that took away from the character. I have been fearful of going that low since but assume it was an isolated incident and it is the only time I have used acidulated malt.

Right now I am planning to use the yellow balanced profile with an estimated mash pH of 5.3 via lactic acid. Should I use yellow bitter? Should I go lower with the mash pH? IBUs are calculated for the low 20s with the majority coming from late boil additions. The color is a bit darker at ~5.5 SRM.

I have had similar problems with recent batches. My first stop, is to calibrate my thermometer since nothing in my process has changed other than adding yeast nutrient during the boil. The thermometer would likely have to be significantly off since I normally mash around 150F but I don't know what else could be the cause.

Just checked a ball lock disconnect diameter and pin lock disconnect diameter.

Ball lock is 16.5mm
Pin lock is 16.75mm

So, a pin lock disconnect will definitely fit on a ball lock post and being more shallow will allow it to engage the poppet.  The question will be about the o-ring sealing well enough - that I don't know.

Thanks. I will give it a shot and try to remember to update afterward which will be more than a week after I dry hop.

Do your pin lock disconnects have barbs or MFL connections? Could you borrow a gas disconnect from him and switch out? Even if it's barbs, it will only cost you ~2" of gas line to cut off and switch out a couple of times.

They are not barbs. I will see if he has an extra ball lock disconnect that I can swap out temporarily.

Ingredients / Re: Brewing with Tea
« on: May 25, 2016, 09:52:28 AM »
I used oolong tea in a ~1.050 rice adjunct lager. I cold steeped 4 oz of tea in a French press for about 36-48 hours and added to 5 gallons of finished beer. The tea character is pretty strong but the base beer is very transparent. I added sake as well which muddles the perception of the tea a bit. If I attempt again, I will cut the tea down to 2-3 oz but would consider 4 in a darker, stronger, more complex beer.

Definitely choose your tea wisely. The oolong has a nice herbal, fruity character but I almost used a green tea which I think would have added an undesirable grassy, vegetal flavor after tasting the two teas side by side. 

I brewed a beer for my buddy who is going to give me a ball lock keg to fill. I have a pin lock system and am wondering if I can at least seal/purge the keg after it is filled by pushing it on in bursts. This way I can store it decently before he gets the keg.

Ingredients / Re: malt substitute for molasses?
« on: May 24, 2016, 12:34:55 PM »
I have used Granma's Origianal with success. It is first running of cane sugar, and is unsulfured.

This is the kind I have been seeing a lot of. The recipe recommends light molasses but I can't seem to find any designations other than 'molasses' or 'black strap molasses'
Granny's makes a Robust Molasses, which is the second runnings. Blackstrap is the third runnings, and has the most flavor, too much according to some.

Picked up some of the regular. So now about the amount. Will 2 oz be noticeable in a lighter beer? Obviously, I don't want to overdo it but it would nice to get just a slight touch to add complexity.

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