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Topics - goschman

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16
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?

17
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.

18
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...

19
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

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

1.055
~33 IBU

20
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.


21
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?
https://www.amazon.com/Brew-Bag-BIAB-Gallon-Brewing/dp/B00QJ76I2W/ref=pd_sbs_79_3?_encoding=UTF8&pd_rd_i=B00QJ76I2W&pd_rd_r=77SWJ5V2Z3TWQGH46AV0&pd_rd_w=6TO7e&pd_rd_wg=u8oYM&psc=1&refRID=77SWJ5V2Z3TWQGH46AV0

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...

22
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?

23
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.

24
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.

25
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)


26
Beer Recipes / blonde ale
« on: January 19, 2017, 09:53:22 AM »
I am tweaking a blonde ale recipe that I used to like but have not brewed in some time.

48% Pilsner
38% Weyermann Pale
9% Wheat
5% Honey Malt

bitter with Magnum
21 g Centennial @ 10 min
~24 IBU

Mangrove Jack M79 Burton Union

The main difference from the original recipe is the base malt which was American Two Row previously and the yeast which was US05. I have a bag of pilsner malt which I use regularly and would like to incorporate. The goal is to make it a bit more malty and complex. I have also considered some Golden Promise or Marris Otter in place of the Weyermann.

I have no experience with M79 but thought it might add a nice character. Any advice regarding temps or usage?

I assume the main feedback will be to get rid of the wheat at that amount?





27
Ingredients / different forms of wheat
« on: January 11, 2017, 07:26:18 AM »
What are the main differences in regards to flavor, body, etc when using wheat malt, flaked wheat, or torrified wheat?

28
Ingredients / Brown malt for brown ale
« on: January 06, 2017, 01:36:22 PM »
I am developing a recipe for a hybrid beer that would be somewhere in the realm of a brown ale and was considering some brown malt. Any input on this malt? Would 1/2 lb be a reasonable amount or do I need more? For what it's worth I have about 4 oz carafa special in the recipe now

29
Beer Recipes / Helles Lager
« on: January 02, 2017, 01:25:50 PM »
First off, let me say that this will not be LODO, will utilize a single infusion mash, and they yeast will be 34/70 so we can just assume it will not be very good  ;)

Should I use 100% pilsner malt?

The plan right now is
92.5% pilsner
5% munich 6L
2.5% carahell

FWH addition of Spalt hops for 18-19 IBUs

Any feedback regarding this fundamentally flawed beer?

30
The Pub / ever changing palate
« on: December 16, 2016, 08:18:54 AM »
The same beer can taste significantly different to me from day to day; homebrew or commercial. I was discussing this with my buddy and he mentioned a lot of that can be related to changes body chemistry. Does anyone have any information on that? I realize that there are probably a lot of factors that can affect taste especially recently consumed food or drink.

I have just started to look into and I am finding more about how your palate can change as you age. This is just an exercise of curiosity. 

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