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Topics - goschman

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1
It's about time to get this year's xmas beer test batch brewed. I am thinking of brewing a double black ale based on my schwarzbier recipe.

Right now my plan is to use the exact same grain bill but decrease the batch size to hit an OG around 1.080. Also I will increase the hop additions to match the IBU:OG of the normal beer. I will probably mash lower and longer than usual in order to encourage attenuation and am considering a small amount of sugar.

Any feedback?

2
Equipment and Software / 36 qt. kettle deal
« on: May 26, 2015, 09:43:09 AM »
I thought this was a pretty good deal. My old aluminum 30 qt got a pinhole in the bottom somehow so it was time to find a replacement. I am glad I could find something that is stainless in my price range. It seems to be about $20 cheaper than anywhere else.

http://www.wayfair.com/Bayou-Classic-Stock-Pot-with-Lid-10-xx-BAY1032.html#

Would it be difficult to mod this to accommodate a spigot in the future? I think if I took my time and used a uni-bit it wouldn't be too bad...


3
Beer Recipes / help me classify this beer
« on: May 21, 2015, 07:21:42 AM »
I am thinking about entering this into a competition but honestly don't know what category it would fit. Off the top of my head the recipe is something like:

83% German Pilsner
15% German Vienna
2% melanoiden

Sterling FWH
Sterling/Crystal 5 min
Sterling/Crystal DH

W34/70

1.046
24 IBU
5.0% ABV

Any thoughts? I realize that the most important this is what style it tastes like. My palate for lagers is very under-developed so this is difficult for me. The hop flavor/aroma is much less than I was planning on and at this point it is tasting most like an American Lager (I think). It does need some more lagering time before I can make any full judgements.

Should this go into specialty category purely based on the hop schedule?

4
Ingredients / fruit puree into primary
« on: May 21, 2015, 06:11:40 AM »
I have some pineapple in the freezer that I will be adding to a beer. My plan is to let it thaw, puree it in the blender, and add to the primary after about a week. Will this cause a big headache when transferring to keg? In the past, I have put a paint strainer bag in the fermenter and the lid would snap over it. I am now using a speidel and don't think I could get the lid to screw on over the paint strainer bag.

The other option would be to use a paint strainer bag but knot it and just let it sit in the fermenter. That still may be difficult to get out before kegging...

5
Beer Recipes / belgian pale ale
« on: May 15, 2015, 08:19:48 AM »
Reading through the style guidelines and I think this a style that I would really like to brew soon. Who's got a good recipe?

I don't really know where to start but it seems that I can get away with Pilsner malt as the base with some belgian biscuit and some type of crystal malt.

Right off the bat I am thinking something super simple like:
90% belgian pils
5% belgian biscuit
5% caramunich

how far off am I with the grains?

6
All Grain Brewing / water profile for witbier
« on: May 15, 2015, 07:59:21 AM »
This is a style that I am not too familiar with and have only brewed on once that turned out great.

My plan is to use 'yellow balanced' profile as a guide. What would be an appropriate mash pH for this style? I was planning for 5.4 but thought going lower might be recommended. Any advice?

7
All Grain Brewing / dry hop during temp ramp down
« on: May 13, 2015, 12:11:49 PM »
I dry hopped a lager after letting it rise to 62F for a couple of days. Since adding the hops, I have been ramping the temp back down and am at 53F on day 4. Planning to get it to 48F by Saturday then kegging. Should I expect any less aroma by following this procedure? Not concerned, just curious.

8
All Grain Brewing / pilsen water profile
« on: May 08, 2015, 08:18:44 AM »
I was drinking some Urquell last night and thought about giving it a shot. I assume the pilsen water profile is what I want, correct? I can cut my water with 75% RO to get there. What is a good mash pH for this style? Thinking 5.45 or so

9
Ingredients / low alpha noble hops
« on: May 07, 2015, 06:14:58 AM »
So I have finally started using noble hops as I have been brewing more to style. I purchased some Tettnang that were 2.1% AA and some Hersbrucker that were 1.6% AA. Do noble hops normally have this low of an AA%? I assumed that most were in the 3-5% range. It's kind of hard to justify using 1.6% hops for bittering...

10
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.

11
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...

12
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...

http://blog.stonebrewing.com/index.php/goodbye-stone-ruination-ipa/

13
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?

14
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?

15
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

W-34/70

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?


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