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Topics - goschman

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1
Yeast and Fermentation / sourcing fermentis k97
« on: August 28, 2015, 01:18:19 PM »
Anyone know where I can purchase this online in 11 g sachets? I have seen them before where the seller packages them out from the larger commercial sized packages but now I don't know where I saw it. Fermentis was supposed to release this yeast in the smaller packets but I haven't heard or seen anything in a long time now.

2
Ingredients / hop balance for 'kolsch' style
« on: August 27, 2015, 08:57:30 AM »
I am getting ready for my 4th attempt at a kolsch and have been working to get the hop character right for what I want. My first attempt was bittered with a small amount of magnum and then amarillo for flavor and aroma. My last attempt was tettnang at FWH and that is it. Basically I did an Americanized version first and a more traditional version last. Now, I want to find a balance between both ideas.

For this attempt I will be using Spalt and Amarillo. My thought is to use Spalt for FWH then do a mixture of Amarillo/Spalt at 20 and 5 min remaining for a total of 20-25 IBUs. Any advice on usage ratio between the two varieties? I was thinking double the amount of spalt but don't want the amarillo to be underwhelming. I am not trying to do an APA with kolsch yeast but I do want the amarillo to be noticeable.

This is my current hop schedule idea:
~12 IBU Spalt FWH
14 g Amarillo 20
10 g Amarillo 5
20 g Spalt 5

20-25 IBUs total

EDIT: I realize my terminology may confuse people. I suppose we could call it a blonde if that is more appropriate.

3
Kegging and Bottling / residual CO2 and bottling
« on: August 25, 2015, 06:13:15 AM »
beer fermented at 63F for a few days then free rose to 70F over a couple of days and stayed there for a couple of weeks. I currently have the beer in an ice bath but it is not getting below 55F and is usually closer to 60F.

What temp should enter for residual CO2 calculations? I don't bottle very often and in the past, I tried to keep my temps pretty constant.

4
General Homebrew Discussion / hot, young beer
« on: August 19, 2015, 02:41:32 PM »
I brewed what can basically be called a baltic porter for simplicity's sake. It had an OG of 1.078 and has appeared to finish at 1.010 which is definitely points below where I expected. This puts the beers right at 9% ABV and a sample after 3 weeks in the fermenter is hot, boozy, and reminds me of whiskey.

I realize that only time can mellow it out and I also realize this is a super young beer considering. Any idea how much time would be appropriate to make a decent judgement? The issue is this is a test batch for an xmas beer that I will be giving away. It will be hard to make judgments if it isn't ready by the time I am ready to brew the final version. I know the answer is, it will be ready when it's ready...haha. Also, if others will be drinking it around xmas, I need to make sure that it ages long enough before I give it out.

Any tips on smoothing it out? I am worried that with such a low FG that it will come across harsh even for a higher ABV beer. I will be bottling this batch. Should I consider a lower carbonation to help smooth it?

Next batch I will definitely adjust my mashing process in attempt to decrease attenuation so that if finishes higher...

5
Beer Recipes / another saison
« on: August 12, 2015, 06:27:58 AM »
I will finally be getting around to doing a saison soon. My last one was kind of boring so I am thinking of adding some rye and increasing the late hop amounts. This is a very rough draft off the top of my head. Any feedback?

70% pilsner
14% light munich
14% rye
2% aromatic

Magnum bittering
citra, cascade, amarillo late hops

Belle Saison

6
Ingredients / El Dorado sweetness
« on: August 07, 2015, 06:27:50 AM »
I currently have an APA on tap that is primarily hopped with Azacca and El Dorado. I definitely missed on this one. It is a fruit bomb, lacking a supporting bitterness, and is very sweet for finishing at 1.011.

I have heard that El Dorado can provide a candy like sweetness. Has anyone experienced to level that they perceive as negative? It tastes much sweeter than my previous APA which had a similar grain bill but had more munich and crystal malt in it so this version should be less malty and sweet...

7
Beer Recipes / first irish red
« on: August 04, 2015, 06:34:41 AM »
So the wifey wants me to brew a red fro the first time. I have never researched a good recipe. Any pointers? Any recommendations on base malt. I normally use german malts so I realize that won't work well here...

I was assuming that it would be mostly base malt with some crystal and enough roasted barley to make it 'red', EKG hops, and Irish ale yeast.

8
All Grain Brewing / mash pH for dark beer
« on: July 29, 2015, 08:56:51 AM »
I am brewing what can best be described as a baltic porter tomorrow. I rarely brew darker beers and am planning to shoot for a mash pH of about 5.5. Should I go closer to 5.6?

9
Commercial Beer Reviews / New Belgium Long Table
« on: July 24, 2015, 10:02:00 AM »
This years fall seasonal (in July?) comes to us in the form of a Farmhouse Ale as an "ode" to the saison style. It was pretty disappointing in my opinion and didn't really resemble a saison to me at all. By their own admission, it is on the 'sweeter side' however I thought it was inappropriately sweet. It has been years, but it drinks a lot like how I remember their Trippel and the taste comes off a lot stronger than 6.2% ABV. The yeast character seems overly fruity with lack of spice but that may have to do with Nelson Sauvin hops that are used. If it finished dry it might be more enjoyable but the fruit combined with a heavier mouthfeel and sweetness than you would expect is just too much. I am not that familiar with the style but I get the impression of something more like belgian pale ale in this beer.

All in all it is not a bad beer but when reviewing it as a saison I feel it misses pretty badly. Maybe I have the wrong impressions of what a saison should be... New Belgium continues to be hit and miss for me although I continue to try their new releases. It seems that it is kind of a love/hate thing with a lot of people in general. I thought their summer seasonal; Skinny Dip was good although it was different than the original and I really enjoyed their summer revival; Somersault.   

10
Beer Recipes / malt character for pale ale
« on: July 08, 2015, 09:25:49 AM »
Working on a decent grain bill for my APA that I keep constant and just switch out the hops with varieties I have never tried.

This was my first grain bill:
73% pilsner
20% munich I (6L)
7% caramunich I

It was good but overly malty and darker than I expected. I do like a pale ale with some malt character but the malt character seemed to cover the hops more than I would like. There was also a biscuity/nutty character that was nice and provided some uniqueness. As the next step, I am thinking of changing it to this:

80% pilsner
15% munich
5% caramunich

Any feedback on that? It seems to get me closer to what I want without going too far in the other direction.

Hops are
Magnum 60 min / Simcoe FWH for ~35 IBUs?
1 oz Azacca / 1 oz El Dorado - hop stand starting at 170F for 30 min
1 oz Azacca / 1 oz El Dorado - dry hop

Calculated IBUs are somewhere around 48 however that is probably not too accurate considering my settings for IBUs contributed from hop stand is just a guess...

11
Kegging and Bottling / bottling from keg: headspace and foam
« on: July 07, 2015, 12:44:08 PM »
So I just bottled 2 each of 4 different beers from the keg for a competition using my new Blichmann beer gun. For doing it really quick instead of being prepared it went pretty well other than the damn tip falling off in a beer and having to dump it. I definitely got some foam in the beers but not bad at all compared to when I have tried this in the past. I left about 1-1/2" of headspace in most of the bottles but some had less or more. The beer competition is not for a few weeks so they are being stored in the fridge until then.

Is there any reason to be concerned? Even if I get less carb will it be enough to really tell? My last beer got docked for being undercarbed so I am more sensitive to this than I should be.

How many points are related to carbonation in BJCP events? EDIT: I guess carbonation effects many aspects of a beer from aroma to head retention to mouthfeel, etc so I suppose it can have a drastic impact depending on style...


12
The Pub / help buying sour beers
« on: July 06, 2015, 08:37:07 AM »
My friend loves sour beers and I am looking to purchase a couple of nice bottles for a wedding gift. I personally, don't have the palate for sours yet so am looking for recommendations. I am located in Colorado so that obviously affects what I can find.

With the limited research I have done and what I have seen, it looks like offerings from Cascade may be the best option. Any others that I should be aware of?

13
General Homebrew Discussion / classification for beer comp
« on: June 29, 2015, 10:43:17 AM »
I brewed two beers; a witbier that is dry hopped with citra and has habanero and pineapple in it and an American Blonde with lime zest and lemongrass.

Should these be classified as fruit beer, spice/herb/vegetable, or specialty?

Can I get away with just entering both in the specialty category? Oh wait I can probably only have one entry per category...



14
Yeast and Fermentation / What makes a lager a lager?
« on: June 26, 2015, 10:11:58 AM »
I have run into a bit of confusion regarding this lately. What things determine if a beer is a 'lager'. Is it just the yeast? A combination of the yeast, fermentation temperature, and post fermentation storage? If I fermented a batch at 70F with lager yeast would it be considered a lager although probably a quite bad one?

It seems like a lager is just as much (if not more) about the process than the actual yeast. To me, this creates a huge grey area. At the end of the day, I realize it is all about the results but I am just curios about others feedback. 

My buddy was over tasting my beers the other day and was asking about my lager on tap. He was curious if it was a 'real lager' like stored for weeks at close to freezing temps. I said no, I guess not. I fermented this around 52F and it has been in the fridge at 38F for a few weeks. I don't have the ability to truly lager a beer but I can cold condition after it has been kegged.

15
My milk jugs keep splitting from expansion/contraction of the water as it freezes and thaws. I have started filling them about 3/4 of the way full but it isn't preventing this. As they thaw, water gets in the chamber and I am continually having to wipe it down and dry it out.

I was wondering if anyone had any recommendations to replace them with something else that is easily attainable. 2 liter soda bottles seem to work well but something closer to a gallon would be idea.

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