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Topics - goschman

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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.

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?

Beer Recipes / maibock
« on: April 05, 2018, 05:54:59 PM »
I would like to do a strong lager and a maibock seems to fit the bill. Any good recipes out there? I have absolutely no experience with this style but was thinking making it a bit more bitter and hoppy than traditional.

I was thinking something like:
78% pilsner
19% munich 6L (or vienna?)
3% melanoidin

Beer Recipes / mexican'ish' lager
« on: March 28, 2018, 08:01:17 PM »
Any feedback?

49% pilsner
24% flaked corn
20% vienna
5% agave (added at flameout)
2% honey malt

18 IBUs
bitter with magnum
1/2 oz sterling late

2 pureed limes added near the end of the boil

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

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