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Topics - goschman

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All Grain Brewing / 100% pils malt. Too light?
« on: April 21, 2015, 03:11:35 PM »
I am planning a lager to brew in the next couple of days with 100% schill pilsner malt. It is listed between 1.4 - 1.8 L and the beer is calculated to be 3.3 SRM based on 1.6L. I just kegged an American Wheat with 50% pilsner and is calculated at 3.8 SRM. That beer has not clarified but it appears a lot lighter than the calculation and probably the lightest colored beer I have made.

From a color perspective, should I be concerned with using 100% pilsner? I know that it is commonplace but am just curious what kind of results others have gotten.

Yeast and Fermentation / liquid equivalents of T-58
« on: April 14, 2015, 07:07:38 AM »
I am curious if there is a white labs or wyeast equivalent to T-58. This yeast worked very well for me in a wit but not so well in a saison. It's so hard to find a good description on this yeast and I don't know what styles it is best suited for. It seems like a just a basic belgian yeast...

Commercial Beer Reviews / Stone revamping ruination
« on: April 10, 2015, 12:22:14 PM »
I am pretty impressed that they are making such dramatic changes to their lineup and discontinuing regulars. I wish other biggies would follow suit. Looks like this is a couple of weeks old but I was not aware...

Commercial Beer Reviews / Oscar Blues Pinner
« on: April 10, 2015, 07:19:49 AM »
This may very well be my favorite 'session IPA' up to this point. I really enjoy NB Slow Ride and FW Easy Jack as well. I don't care for Stone's Go To. I get a very nice tangerine and tropical fruit flavor with more balanced bitterness. Hop heads may not think it is bitter enough but I am starting to prefer IPAs with less bitterness and more hop flavor and aroma.

I am very curious to see what hops they use in this beer. I haven't had anything with mandarina yet and wonder if it is in here. I can't find any information regarding ingredients? Anyone have any info?

Equipment and Software / immersion chiller hose adapters
« on: April 08, 2015, 09:42:44 AM »
Having a hell of time finding what I need for a 3/8" copper immersion chiller. I have 3/8" vinyl tubing so ultimately I would like a 3/8" barb to 3/4" male and female adapters. Correct? Is this size not standard?

Can anyone point me in the right direction for something so simple?

Beer Recipes / lager recipe help
« on: April 06, 2015, 06:45:57 AM »
Planning a lager for my next batch. I am not pertaining to any style but am going for something relatively light and crisp for good summer drinking. I was originally planning a helles but want something with more hop character.

75% pilsner
10% vienna
10% wheat
5% dark munich? melanoidin? caramunich I?

FWH sterling
20 min sterling
5 min crystal
dry hop crystal
*might do 2:1 crystal/sterling for later additions?

OG 1.052
~25 IBU


I am looking for feedback mainly regarding the munich. I was thinking about some caramunich or melanoidin in it's place. Any thoughts? I know at 5% any differences would be subtle. Also, I realize having the wheat in there might be a little odd. I just like wheat in general so it will likely stay. Since I am not brewing to a particular style, why not right?

Ingredients / good hop to pair with sterling
« on: April 02, 2015, 09:37:18 AM »
I am doing a series of APAs that feature two hop varieties. Any input on what would pair well with sterling which I have never used? I am afraid that certain hops like simcoe, mosaic, citra, etc would just dominate it. I was thinking something more traditional like Centennial or Amarillo might work but any random suggestions are welcome.

General Homebrew Discussion / do I need to use campden tablets?
« on: March 27, 2015, 09:44:41 AM »
Sorry for such a basic question. A quick search didn't reveal an answer. I don't notice any off-flavors in my beer and I do treat my water on a basic level. Should I be using campden tablets?

General Homebrew Discussion / continental vs domestic malt flavors
« on: March 26, 2015, 07:56:36 AM »
I have switched to using continental malts for my last few batches. My APA which is finishing up in the fermenter (US05) has a distinct malt character that I cannot put my finger on. It tastes to me like there is a specialty malt like victory providing a very unique 'nuttiness'. At this point it reminds me of an APA that has been around a while that I can't put my finger on. I feel like it is Dale's Pale Ale, Odell 5 Barrel, or something else that has been around for years. I wouldn't describe those beers as necessarily nutty but they have a unique character to me...

I can't imagine its the hops or the yeast. Is this likely just a unique flavor combination of ingredients?

72% schill pilsner
20% schill munich light
8% weyermann caramunich I

magnum 60 min
simcoe FWH
jarrylo/zythos 30 min hopstand
jarrylo/zythos dry hop (not added yet)


Equipment and Software / mini fridge fermentation chamber
« on: March 23, 2015, 08:22:34 AM »
Trying to find a mini fridge that will fit my 30L speidel. The problem is that most mini fridges have the compressor at the bottom so the bottom is not flat. There is usually a shelf right above that point but then height becomes an issue. A chest freezer would be the better solution but space and budget are main concerns.

Anyone ferment in a mini-fridge?

General Homebrew Discussion / Vienna Lager
« on: March 19, 2015, 09:38:02 AM »
I am not very familiar with this style. How does the grain bill below look?

94.4% Vienna
4.5% caramunich I
1.1% carafa

~10 SRM

I can keep the color about the same and cut the caramunich in half by using III instead of I. I am not sure how much crystal malt is traditional...I see some recipes with crystal malts and some without it

All Grain Brewing / more desirable in water: Ca or Na?
« on: March 18, 2015, 10:30:15 AM »
When needing to bump up Chloride in maltier beers I normally use CaCl but to reach my desired chloride levels. This gets my Ca higher than desired for the given water profile. Does that matter? I have considered using NaCl after hitting my Ca levels but that would push my Na levels up to 25-30 ppm. I have never used NaCl before. Does using NaCl seem unnecessary?

It seems that with only Gypsum and CaCl, I can hit:
Ca - 62 ppm
Mg - 7
Na -14
SO4 - 55
Cl - 71

This is very close to the yellow malty profile that I am going for with some excess Ca...

I don't fully understand water treatment (obviously) so I am possibly complicating matters more than necessary. I hope this makes sense. Excuse my lack of knowledge.

Ingredients / acid malt
« on: March 17, 2015, 10:02:22 AM »
I am scheduling an American wheat and either a pilsner or helles soon and am planning a mash pH of 5.2 for both. I acidify with lactic acid but will have to use a lot more than normal to get my pH that low. Is there any advantage to using acid malt instead of lactic acid? What would be the max % of acid malt for a normal light beer style?

All Grain Brewing / Residual Alkalinity
« on: March 11, 2015, 12:38:30 PM »
Be gentle. I am a water/chemistry novice.

Can some help me understand or provide some good reference for understanding residual alkalinity. I haven't really be paying attention to it but my last batches seem to have negative RA values. Is this bad? I have noticed anything objectionable in the final product

General Homebrew Discussion / hop schedule help
« on: March 11, 2015, 07:56:55 AM »
I have 2 oz of Jarrylo and Zythos that I want to play around with for an APA. I am working on an APA template that I won't go into that will feature two hops and will have the same grain bill. I realize that Zythos is a blend. Any advice on how I should edit my schedule to best utilize these 4 oz of hops? I assume the #1 recommendation will be to use more hops...

~18 IBU Magnum 60 min
~10 IBU Columbus FWH
~15 IBU Jarrylo 30 min (10 g)
21 g Zythos hop stand 30 min @ 160
17 g Jarrylo hop stand 30 min @ 160
35 g Zythos dry hop
29 g Jarrylo dry hop

~53 IBUs

EDIT: If I am not able to use the sufficient amount of hops for this style, should I dial back the IBUs and change the style to something like a hoppy blonde or wheat?

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