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Topics - goschman

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1
Ingredients / Weyermann spelt
« on: February 05, 2016, 08:16:06 PM »
Planning a wheat beer soon and wondering what spelt malt brings to the table. I know very little about it other than it is darker than most wheat malts and gives what some describe as a slight hazelnut character. What are others impressions and what % would be recommended (if at all) for an American style wheat? My plan was to use 60% white wheat but am considering throwing some spelt in.

2
Commercial Beer Reviews / Alaskan Hop Turn
« on: February 04, 2016, 05:32:18 PM »
Decided to pick this up on a whim. First taste was interesting but not necessarily IPA like. Went to their site to find out that this is their interpretation of a 'German IPA' with sterling and magnum hops along with German pils, Vienna, and Munich malts. Pretty funny that the primary hop is American. Definitely getting citrus and lemon from the sterling. It is 7.5% abv but only 45 IBU so the bitterness is definitely understated. I am getting some decent hop flavor but very little aroma whatsoever. It's actually quite tasty for what it is but definitely not what I was expecting.

3
Kegging and Bottling / super foamy pours
« on: February 01, 2016, 01:47:36 PM »
My buddy has a kegerator with a single tower. He keeps the thermostat set at 35F. His pours are extremely foamy even when he has the pressure set below 5 psi. I am not sure of the diameter but the length of the line from the keg to the spout is probably about 10 feet. I thought that maybe the first pour is foamy because the tower is at ambient room temperature however each consecutive pour is very foamy as well. Any obvious advice I should give him?

4
All Grain Brewing / water profile for black lager
« on: February 01, 2016, 08:10:02 AM »
Brewing something similar to a schwarzbier and am curious what I should do with my water. I am planning for 'brown balanced' water profile with a mash pH of ~5.57. Does this sound like a decent plan? Color is 25 SRM

5
General Homebrew Discussion / diacetyl in lagers
« on: January 28, 2016, 11:16:05 AM »
My red lager has a caramel and almost butterscotch like sweetness to it. I know that butterscotch is usually associated with diacetyl. What other signs should I be looking for?

The beer finished with a higher FG than it should have (discussed in another thread) so at first I assumed the sweetness was related to that and maybe the fact that I used 100% Red X for the first time and am not familiar with it's flavor profile. It wasn't until the other day that I realized that it might be diacetyl. I did a diacetyl rest at 62F for a couple of days. I poured one the other night and that character seemed to have faded a bit but it is still pretty prevalent.

Do you think this could be the combination of high FG (1.015), Red X, and a bit of diacetyl?

6
Equipment and Software / complete ultimate growler
« on: January 20, 2016, 03:19:40 PM »
Anyone have any experience with one of these guys?

http://www.williamsbrewing.com/COMPLETE-ULTIMATE-GROWLER-P4040.aspx

7
Beer Recipes / APA #4 with spruce
« on: January 19, 2016, 08:26:59 AM »
How does this look? Basing it off my last attempt which featured cascade and had centennial in place of the simcoe and palisade in place of the citra with a 98% Vienna malt bill. It has a great citrus/grapefruit character but I want to add in some other notes.

I may get some negative feedback on the spruce tips so those can be ignored. I collected some last spring and have been wanting to use them for something...

70% pilsner
30% munich dark 9L

1 oz Simcoe 20 min
1 oz Cascade 20 min

1 oz Citra 5 min
1 oz Cascade 5 min
1 oz coarsely ground spruce tips 5 min

1 oz Cascade DH
option to add spruce tips to keg depending on character of finished beer.

K97 yeast

1.055
~50 IBU
~5.8% ABV

9
Yeast and Fermentation / wort makeup and attenuation
« on: January 11, 2016, 07:33:48 AM »
Let's assume or pretend that I don't have a fermentation issue. Is there any reason to expect such a large difference in attenuation for the two beers below?

Beer 1:
85% pilsner
15% vienna
Mash at 152F for 60 minutes
1.053 > 1.011
W34/70 - under-pitched - 80% attenuation

Beer 2:
100% red x
mash at 152F for 60 minutes
1.051 > 1.016
W34/70 from beer 1 (calculated using mr malty) - 67.5% attenuation

10
Commercial Beer Reviews / Deschutes Pinedrops IPA
« on: December 24, 2015, 09:02:37 PM »
I enjoy most If not all Deschutes beers but this one disappoints me. I have been wanting to try this one for some time. With the name I know what to expect but this tastes like biting into pine needles. I am actually surprised they can get this flavor without using some type of extract and it almost tastes like gin with some light lime zest in the background. I have kind of been going back to older IPAs as the newer, super fruity IPAs aren't always that appealing to me. I am curious about what others think about this one because I could see it being a love/hate type of thing.

11
Ingredients / balancing hops
« on: December 24, 2015, 12:16:02 PM »
Say you want an equal impact from two hops. How do you balance the amounts of the the two varieties in attempt to equalize them? It is based mostly on oil content?

As a very basic example, let's say I am doing a beer with Palisade and Hersbrucker. I don't have specific specs on either variety other than AA. Hopunion lists Palisade as being 1.4-1.6% oil while Hersbrucker is 0.7-1.3%. If I go with the averages of these figures, it is 1.5% and 1.0% respectively. Should I go with a 3:2 Hersbrucker to Palisade in attempt to balance them the way I proposed?

It is more about trial and error?

12
Beer Recipes / Red Lager
« on: December 07, 2015, 07:59:17 AM »
Doing a lager run of pale, red, then black. How does this look for something red? Going for something very drinkable with some light hop flavor and aroma.

100% Red X
9 g Magnum 60 min
14 g Palisade 20 min
14 g Palisade 5 min
14 g Hersbrucker 5 min

1.050
~25 IBU
13 SRM

Amber balanced water profile. Mash pH 5.4

W-34/70 slurry from currently fermenting pale lager.

I have some Ahtanum hops that I have never used. I may swap those for the Palisade.

13
Yeast and Fermentation / Repitching dry lager yeast slurry
« on: December 05, 2015, 01:37:09 PM »
Is there anything special I need to know? I was recently informed that when repitching slurry (from dry yeast?) that the oxygen is highly depleted so you have to ensure proper wort oxygenation. Other than amount differences is there anything else I should be aware of specifically with lager yeast vs. ale yeast? My plan is to use Mr. Malty to calculate the necessary amount. 

14
Ingredients / Red X and Bru'n Water
« on: December 05, 2015, 09:39:03 AM »
Planning a 100% Red X beer soon. I recall others saying that it drops the mash pH more than expected. Any tips on how to enter it in Bru'n Water? As far as I can tell the color is shown as 11-13L.

15
General Homebrew Discussion / SRM for Irish Red
« on: December 01, 2015, 03:38:08 PM »
I see the range in the new guidelines is 9-14 SRM. My the recipe that I am working on is estimated for about 12 SRM but I feel that will not be dark enough. What figure is going to get me closest to 'red' or what you look for in an Irish red?

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