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Topics - goschman

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1
Ingredients / Too much vodka extract?
« on: August 17, 2017, 04:12:34 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.

2
Kegging and Bottling / carbing keg over 3 days
« on: August 11, 2017, 08:37:12 AM »
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.

3
General Homebrew Discussion / fusels in saison
« on: August 08, 2017, 08:02:48 AM »
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.

4
Beer Recipes / kitchen sink rye saison
« on: July 26, 2017, 09:48:37 AM »
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.


5
Ingredients / Ahtanum
« on: July 16, 2017, 07:52:37 PM »
Curious what others experiences are with this hop. I have a fresh keg of a smash ahtanum and kind of surprised by the hop character. I have used it before but never by itself and am getting just a crazy floral thing backed by a bit of citrus and grass. It combines with some spiciness to almost be perfumy. No real point here just to see what others get out of this hop. I have seen it as a sub for cascade, Amarillo, and centennial but it seems pretty different to me. Fwiw these were sealed 2015 bags from yvh. 4.4% aa I think.

6
Planning to run 34/70 at ale temps (likely low 60s). I realize it's not the best idea but any chance I could have it reasonably carbonated in bottle in 19 days? The competition is actually 3 days after submission so I could request to have the bottles stored warm which would make it 22 days total.

Just a bad idea? If not, any advice? I have a beer gun but prefer not to use it.

7
The Pub / Aaaaaarrrrrrrgh!
« on: July 01, 2017, 10:59:14 AM »
Woke up to 4 batches of beer on the garage floor. The magnetic tap list white board fell down perfectly and opened all 4 faucets. At least I have an excuse to convert my other fridge and get rid of the current old one...

8
Homebrew Competitions / To enter or not to enter...
« on: June 16, 2017, 06:26:11 AM »
I brewed a German inspired Pils with a mix of Hallertau Mittlefruh and Mandarina Bavaria at the end of the boil and at dry hop. The beer has turned out really really good. It definitely tastes like a hoppy German Pils (Pivo) with a citrus kick. It is still pretty fresh so the hop character will fade by the time the comp rolls around. Would it be worth it to enter it into a comp as a German Pils or is there perhaps another category it might fit into other than 'specialty'? 

I basically enter one comp every year but don't brew anything special for it. Just enter a couple of different beers from current batches.

9
Ingredients / sorachi ace in saison
« on: June 09, 2017, 10:26:20 AM »
Any recommendations for a hop schedule for SA in a Saison? It seems to be a love/hate kind of hop. Planning a possibly busy beer and not sure if I should muddy the waters further with this or not. I just picked up a couple of ounces and thought they might work well toward the end of the boil.

10
Ingredients / one german noble hop
« on: June 07, 2017, 02:05:44 PM »
If you were to choose between spalt, tettnanger, and hallertau mittelfruh to keep regularly available which would you choose? Any of them good for use in most German styles? Trying to streamline my hop storage a bit.

11
Kegging and Bottling / priming individual bottles
« on: June 07, 2017, 08:46:47 AM »
During transfer to keg I would like to do a couple of bottles as well. I have a beer gun which is a pain for me to use with my setup and have not had much luck with. I have not bottled with priming sugar in quite some time. Any feedback regarding amounts of sugar per 12 oz bottle to reach 2.4-2.5 vols of CO2? Using some quick calculators it looks like about 2g table sugar per bottle.

12
Other Fermentables / Ciders with brett
« on: May 20, 2017, 09:02:01 AM »
Both ciders I have made ended up with Brett. It never really came through in the first batch but is very present in my current batch. I am not a Brett guy but the current batch is it bad. Why is this happening? Is it because I am not pasteurizing the juice or maybe it has preservatives? I haven't really researched making ciders. Just threw some stuff in a bucket with yeast and let it do its thing...

13
General Homebrew Discussion / adding DME during fermentation?
« on: May 12, 2017, 10:21:31 AM »
Horrible efficiency today and I have no idea why. I should have DME around for days like this but I don't. Anyone care to share the process for adding DME in the middle of fermentation? I assume dissolve in water, let cool, and add?

14
Equipment and Software / Changing battery on thermometer.
« on: April 29, 2017, 04:16:31 PM »
I have a basic digital thermometer and the battery finally died. I was able to get the battery out but cannot get it back in. There is a rubber piece that is connected to the battery tray to keep it water tight. It can't get it all back in together. I feel extremely dumb but does anyone have any tips?

15
Kegging and Bottling / first closed transfer
« on: April 19, 2017, 07:55:42 PM »
Going from spigot on speidel directly to liquid post of keg. How long should this take for 5 gallons? I seem to be at a rate of 1 gallon per 5 minutes which is probably at least 10 times longer than my normal method.

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