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Topics - goschman

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Beer Recipes / Belgian Golden Strong Ale
« on: January 22, 2018, 03:35:15 PM »
Anyone have a good recipe they want to share?

Sounds like keeping it simple might be the way to go. Pilsner malt and sugar?

Beer Recipes / red rye ale
« on: November 03, 2017, 01:49:15 PM »
Just looking for some feedback. My goal is to brew something that is red, malty but with a noticeable hop character. I have experience with Red X so know what it brings to the table. That alone has a lot to do with why I designed the beer this way. Any thoughts?

Amber Bitter water

41% pilsner
39% red x
18% rye malt
2% chocolate rye

Nugget 60 min (40 IBU)
1 oz Simcoe 2 min
1 oz Centennial 2 min
1 oz Simcoe DH
1 oz Centennial DH

13 SRM

Yeast and Fermentation / 2 staggered yeast pitches
« on: October 26, 2017, 02:37:13 PM »
My goal is to ultimately have a pretty neutral yeast character with just a touch of complexity from a secondary yeast.

My thought is to use a neutral yeast and once fermentation is complete possibly add some more fermentables then pitch a second more expressive yeast to get some character out of it but not so that it dominates.

What is the best way to go about this?

For this example, I would likely be using US-05 and WLP705 (sake).

General Homebrew Discussion / medicinal bite - astringency?
« on: October 21, 2017, 08:08:28 PM »
First off, I realize this is missing a lot of components to be a NEIPA so let's go with 'hazy IPA'. I am getting this sort of medicinal hop bite at the back of my mouth. I have gotten this is in a lot of NEIPAs which is why I have been a bit leery of the substyle that this is influenced by. It's kind of like a combination of hop bitterness, citrus pith, and aspirin that just sits on the palate and almost burns. Is it possibly related to my water profile in combination with a reasonably low FG/yeast choice? Maybe because of a considerable bittering charge when a lot rely mostly on all late hops?

61% Pilsner
21% Wheat
16% flaked oats
2% caramunich III

30 g Nugget 60 min
56 g Equinox 2 min
56 g Cascade 2 min

28 g Equinox Dry Hop day 3
28 g Simcoe Dry Hop day 3
28 g Amarillo Dry Hop day 3

28 g Equinox Dry Hop day 7
28 g Simcoe Dry Hop day 7
28 g Amarillo Dry Hop day 7

Ca - 87
Mg - 6
Na - 25
SO4 - 50
Cl -150
mash pH = 5.4

OG 1.056
FG 1.009
56 IBU
US05 yeast

General Homebrew Discussion / FG too low?
« on: October 21, 2017, 02:04:56 AM »
I have an imperial brown lager with OG of 1.075 that appears to be at 1.010 after two weeks with S189. Is this going to have too much of a bite to it? The hydrometer is bottoming out at the bottom of the fermenter since it was a small batch so it could be even lower. I was worried it would attenuate enough but am having it the opposite problem.

90 minute mash around 150f. Missed my OG so made it up with 2% DME and 2% table sugar. I can provide any additional details when I don’t have to type from my phone...

All Grain Brewing / chloride above 100 ppm?
« on: October 06, 2017, 08:31:14 PM »
Trying to come up with a water profile for a hazy pale ale based on my water which has 43 ppm sulfate. My plan is to go 3:1 chloride to sulfate which would put me well above 100 ppm of chloride. Bru'n Water is warning me but since my sulfate is below 100 ppm should I be ok?

Other Fermentables / Salted tart cider
« on: September 16, 2017, 04:58:58 PM »
Thinking about adding some salt and perhaps some lactic acid to a finished cider. Kind of going for a gose inspired cider. Any recommendations on amounts for a 4 gallon batch?

Yeast and Fermentation / Off flavors from stressed lager yeast
« on: September 14, 2017, 04:49:37 AM »
Any resources regarding possible off flavors for beers produced from stressed lager yeast? I underpitch and every once in a while get a strange flavor that i assume is related to this bad practice.

Equipment and Software / Converting to natural gas
« on: September 14, 2017, 01:56:11 AM »
Help. I'm an idiot.

Pulled down a gas heater and will use the line to brew. From what I understand I should just need an orrifice for my burner and an extension hose from gas at the wall to the burner. Can anyone provide what they specifically did to convert?

Ingredients / cinnamon sticks vs. ground cinnamon
« on: September 01, 2017, 01:27:09 PM »
Doing a spiced holiday strong ale. I normally use crappy ground cinnamon at the end of the boil. I have some saigon cinnamon sticks which smell amazing in comparison. I normally go with about about 1 tsp of ground cinnamon in addition to other spices at the end of the boil. Any recommendations on how many cinnamon sticks to use in place of ground cinnamon? 

Beer Recipes / festbier help
« on: August 22, 2017, 02:12:48 PM »
Can anyone refer me to a solid festbier recipe for reference? The best I can come up with is majority pilsner malt with a decent amount of vienna and perhaps some munich. Should I include any specialty malts such as carahell, caramunich, melanoidin, etc?

One of the few recipes I found was:
63.6% pilsner
36.4% vienna

Ingredients / Too much vodka extract?
« on: August 17, 2017, 11:12:34 PM »
For those of you that have made vodka flavoring extracts, how much vodka did you use? I made an extract with lemon zest and fresh basil. The vodka seems to be noticeable in the final product. If my calculations are correct, the vodka boosted the alcohol by 0.3%. It was a total of 6 oz added to a 5 gallon batch. I used more than planned due to having to cover a large volume of basil. I didn't really even consider it being an issue.

Kegging and Bottling / carbing keg over 3 days
« on: August 11, 2017, 03:37:12 PM »
I normally carb an already cold keg (32F) over about 24 hours at 30 psi and it does the trick for me. I kegged a beer last night but will be gone until Sunday. Any ideas on what pressure I should keep it at to get it carbed by Sunday afternoon/evening? I have it set at 20 psi as a guess.

General Homebrew Discussion / fusels in saison
« on: August 08, 2017, 03:02:48 PM »
I sampled a saison that is finishing up and it seems to have a high amount of fusel alcohols present. So much so that the small sample I tasted gave me a headache quickly. I have no experience with this in my beer.

The beer was brewed on 7/29 and fermented with one packet of Belle Saison starting at 68F for the first couple of days and then rising to about 71F where it has been sitting for days. I assume fermentation temperature is not the issue. OG was 1.052 and it is at 1.004 now.

Is this simply a case of the beer is young and needs some time? Will it dissipate with time?

I have not packaged yet but was planning to do so in a couple of days if the FG remains stable. I know a lot of people let their saisons go for some time to ensure that it doesn't continue to slowly drop but I have never felt the need to do that with this yeast. Any enlightenment would be appreciated.

Beer Recipes / kitchen sink rye saison
« on: July 26, 2017, 04:48:37 PM »
Going to brew a lemon basil saison and looking for some rye character as well. Other than a pilsner base, I don't have a particular plan but was considering this:

63% Pilsner
14% Rye Malt
14% Wheat Malt
9% Flaked Oats

Any thoughts? Should I increase the amount of rye? I don't use specialty malts too often so I was thinking about removing the wheat and oats and throwing in some belgian biscuit malt or something.

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