Show Posts

This section allows you to view all posts made by this member. Note that you can only see posts made in areas you currently have access to.

Topics - goschman

Pages: [1] 2 3 ... 23
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...

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?

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?

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.

Yeast and Fermentation / Fermentis BE-134
« on: April 12, 2017, 11:22:54 AM »
Curious to see others feedback as this starts to get used

Ingredients / mandarina and hallertau mittlefruh
« on: April 07, 2017, 10:17:57 AM »
Planning a dry hopped pilsner with these two; neither of which I have used.

My question is what ratio would you use these guys for flavor and aroma additions to get equal contributions? From what I can tell Mandarina has about twice as much oil as HM. 2:1 HM to Mandarina?

Commercial Beer Reviews / Sierra Nevada German IPA
« on: March 30, 2017, 08:23:42 PM »
Anyone have any ingredient information on this beer from the 4 way IPA mix pack? Other than torpedo the other two offerings are disappointing but I really like the German ipa. On their site they don't provide ingredient information. If the hops are all German I assume there is some mandarina going on. Very nice floral, spicy, and orange citrusy hop character.

Ingredients / IPA grain bill
« on: March 29, 2017, 09:07:04 AM »
Looking do a reasonably dry IPA but still want enough malt character to support the hops. I have a sack of pilsner malt that I will be using for most of the base. I assume crystal malt will not be necessary for my goals.

Right now I am looking at:
76% pilsner
20% munich 9L
4% table sugar

Any thoughts? I don't normally brew IPA...

Beer Recipes / CAP recipe
« on: February 21, 2017, 12:32:46 PM »
Any thoughts? Really having a hard time deciding on what to brew next and have been throwing around the idea of a CAP for some time...

41% schill pilsner
36% american two row
23% flaked corn

21g Sterling 60 min
14g Sterling 15 min
14g Sterling 2 min
14g Crystal 2 min

Probably go with something I have on had which would be 34/70 or S-189. I assume neither of those would be preferred?

~33 IBU

Yeast and Fermentation / English yeast for beginners
« on: February 16, 2017, 02:12:03 PM »
Feeling pretty dumb here but looking for some good sensory descriptors for English yeast strains apart from 'estery'. I think I have been afraid to use English yeasts after a couple bad experiences with S04 which I think were related to fermentation temps. Just wanted some back and forth regarding the pros and cons, observations, comparison, etc. No real goals here...

I just kegged a blonde ale fermented with MJ M79 Burton Union and am really pleased with the complexity that it added to this beer. I don't know how to describe exactly what I am getting out of it although I do note the pear esters which are part of the yeast description. There is a particular flavor that is kind of 'minerally' that seems to really affect the malt character, mouthfeel, and finish in a much different way than the yeasts I normally use. I have no idea what it is or how to describe it. I guess it is a combination of things instead of one main factor. This combination is a game changer when compared to a lot of my beers.

Equipment and Software / suggestions for grain bag for 10 gallon cooler.
« on: February 16, 2017, 10:20:00 AM »
Seems like this might be the one?

I have a 10 gallon round cooler/mash tun and am considering getting rid of the false bottom in hopes of getting higher efficiency. I continually have efficiency issues and am running out of ideas. Thought this might help...

Kegging and Bottling / 1/2 full keg slow to carb
« on: February 03, 2017, 10:53:20 AM »
Will a 1/2 full keg take longer to force carb compared to a full keg? I have had it at 30 psi for a couple of days and not sure what is going on. Pours very fast. Is it because it's cider?

Ingredients / malts with smooth or interesting roast qualities
« on: February 01, 2017, 03:36:52 PM »
Other than the traditional dehusked roasted malts, does anyone have any advice on something interesting for a brown ale?

My thoughts were to split the roasted malts between some carafa special which I love and something else. Grains like Brown, Chocolate Rye, Pale Chocolate come to mind. I will be using relatively small amounts. Something like 5-7 oz of the carafa special and the other malt.

Other Fermentables / pellicle on cider
« on: January 31, 2017, 07:10:14 AM »
Should I let it ride or dump it? I was planning to package it today but now don't know what to do.

I transferred it to secondary about a month ago after about 3 months in the primary. When transferring it, I did notice what seemed to be a thin pellicle on top however it tasted fine. I took a look this morning and it appears a second one has appeared.

I am not up on my sours so I don't know if this is indication of an infection that isn't worth saving or if it can be salvaged as a sour.

Beer Recipes / Firestone Wookey Jack
« on: January 23, 2017, 03:49:56 PM »
Anyone know if the Wookey Jack clone recipe on the AHA website is close to accurate? From what I've seen on the FW site, it seems plausible...

    13.5 lb (6.12 kg) pale two-row malt
    1.66 lb (0.75 kg) Briess rye malt
    0.5 lb (227 g) Weyermann 175° L Cara-Rye malt
    0.5 lb (227 g) Weyermann 525° L Carafa III malt
    0.5 lb (227 g) Briess 550° L Midnight Wheat malt
    0.5 oz (14 g) Magnum hops, 13% a.a. (90 min)
    1.0 oz (28 g) Citra hops, 12.4% a.a. (20 min)
    1.0 oz (28 g) Amarillo Gold hops, 8.5% a.a. (20 min)
    1.75 oz (50 g) Amarillo Gold hops, 8.5% a.a. (whirlpool 5 min)
    1.75 oz (50 g) Citra hops, 12.4% a.a. (whirlpool 5 min)
    1.0 oz (28 g) Amarillo Gold hops (dry hop days 1-3)
    1.0 oz (28 g) Citra hops (dry hops days 1-3)
    1.0 oz (28 g) Amarillo Gold hops (dry hop days 4-7)
    1.0 oz (28 g) Citra hops (dy hop days 4-7)
    White Labs WLP007 Dry English Ale yeast (2,500 mL starter)

Pages: [1] 2 3 ... 23