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Topics - goschman

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All Grain Brewing / 100% Vienna
« on: March 03, 2014, 09:02:27 AM »
Hi All. I am curious what a beer brewed with or close to 100% Vienna malt would be like. I have done an all munich beer but not Vienna. Would it be a decent choice for a pale ale?

General Homebrew Discussion / aging of high gravity beers
« on: February 25, 2014, 04:41:25 PM »
Planning on doing a test batch for a Christmas Ale that I plan to give out as gifts this year. I rarely do higher gravity beers...

This one is calculating out to have an OG of 1.077 and end up around 8.2% ABV. I guess this may be the lower end of 'high gravity' but I was wondering how long I should let this condition in bottles before it will be best to drink.

I assume it would need at least a couple of months. Any input?

Beer Recipes / pale ale idea
« on: February 18, 2014, 11:02:25 AM »
Hey Guys. Thinking about a new pale ale. Kind of going for a contrast to an oat pale ale that I recently did with Bravo, Cascade, Amarillo, Centennial, & Simcoe.

OG 1.052
IBU 36
75% two row
15% munich
10% honey malt

17 g Magnum 60 min
14 g of Cascade and Willamette each 10 min
14 g of Cascade and Willamette each 0 min

28 g Liberty dry hop

First off, I realize that many might think 10% honey malt is too much. I have yet to reach a threshold with honey malt to where it is identifiable to me as anything other than crystal malt. I have no experience with Willamette or Liberty so that is kind of just a shot in the dark. I assume another critique may be a lack of hops. Just trying to keep it kind of simple. Any thoughts?

General Homebrew Discussion / % of IBUs from bittering addition?
« on: February 13, 2014, 09:11:42 AM »
Does anyone follow a certain guideline for what % of IBUs are acheived from the bittering addition when designing pale ales/IPAs? I normally go for 50% for some reason but was curious about others thoughts. I realize that there are numerous variables at play here regarding hop type, overall goals, etc.

For my current pale ale, my later additions are at 20 & 5 minutes with dry hop. I am cosidering pushing the additions to 10 & 0 min while increasing the bittering addtion to make up for lost IBUs. Maybe I am way off thinking anyone goes for a certain standard in this way.

Beer Recipes / Belgian Blond
« on: February 10, 2014, 05:23:04 PM »
Never brewed one. Thinking about doing one instead of a Saison this Spring. From the little research I did, this is what I came up with. I realize I could be way off...

90% Pils
6% cane sugar
4% aromatic
14 g Magnum 60 min
14 g Willamette 5 min
3522 Belgian Ardennes Yeast

OG 1.064
IBU 23.4
ABV 6.8% (based on 80% attenuation and FG of 1.012)

First off, I know the Willamette is out of place but would it be "okay"? I don't really want to buy hops that I won't use. What changes should I make? Mash temp?

General Homebrew Discussion / fixing diacetyl in keg?
« on: February 07, 2014, 09:04:23 AM »
I realize this has been posted about a lot so sorry about that. I searched around a bit but thought I would just start a new post.

My last batch has been on carb in the keg at 40F for a week. I had a sample last night and it appears to have diacetyl which is a first for me. I noticed it when kegging but didn't realize since I have not had any experience with it. It is coming through more in the aroma than the taste and is more butterscotch than popcorn. It isn't horrible but too much for what I was going for. It covers up the delicate hop profile I was shooting for which is really bugging me...

My plan is to the degass the keg, stir any settled yeast back into suspension, and bring up to 70F for a few days. Is this a good idea? At this point it can't really hurt anything but I also am not sure if it is worth it and I don't want to get my hopes up.

General Homebrew Discussion / reiterate the importance of patience
« on: January 31, 2014, 08:50:25 AM »
Just a venting post here. I am very disappointed in myself.

I brewed what I call a "session ale" with S04 and decided to keg after 10 days since the yeast had dropped clear and it appeared to have a good, robust fermentation between 62-66F. I usually let it sit for 14-21 days but rushed it due to lack of homebrew. I did not look at the hydrometer reading until after kegging was done. The beer was super clear and there was a compact yeast cake at the bottom of the bucket.

There is a possibility that it was done but it finished at 1.016 (65% attenuation) instead of 1.011 which was anticipated. I mashed at 158F for the first time but I doubt it would have such a large impact. If I would have had the patience I would have taken a hydrometer reading while it was still in the fermenter, roused the yeast, and warmed it up. I could have transferred the keg back to fermenter but honestly did not want to deal with it.

The thing that make me angry is I don't know if it was done or not. This is a beer that I am trying to develop as a regular so results of this batch will likely be inconclusive due to the high FG and lower ABV.

ALWAYS TAKE HYDROMETER READINGS BEFORE PACKAGING YOUR BEER!! I know this but I still let impatience get the best of me. It is funny how much of an amateur I sill am after years of brewing...

General Homebrew Discussion / commercial examples of Kolsch
« on: January 22, 2014, 11:19:20 AM »
Wasn't sure if I should post this in commercial beer reviews...

Anyone have any good suggestions for commercially available Kolsch's that are not too hard to come by? I brewed one recently and would like something to compare it to since I really don't have that much experience with the category. Mine is pretty damn tasty but I would like to see if I am on the right track. I know my grain bill is not entirely authentic (not to mention the hops)

The only one that I see on a regular basis is Colorado Kolsch by Steamworks in Durango, CO (since I am in CO) and the only other one that I have really had is Alaskan Summer Ale. They both claim to be 'traditional German style Kolsch' beers. I think it may be hard for me to find an authentic kolsch from Germany but maybe I am wrong.

General Homebrew Discussion / adding zest after fermentation
« on: January 21, 2014, 05:45:26 PM »
I add citrus zest to a few of my beers, normally in the kettle with 5 minutes remaining. I have had decent success but the character left behind seems to fade pretty quick in the finished product.

I am considering adding zest after fermentation has completed but am worried about overdoing it. How long would you recommend leaving the zest in on average? A few days at most?

What about adding the zest to some vodka and adding just the liquid at kegging?

General Homebrew Discussion / preboil vs postboil gravity
« on: January 20, 2014, 02:54:36 PM »
Had a preboil volume of 6.5 gallons and 1.042 gravity. Postboil gravity was 1.047 which means I should have had a post boil volume of 5.8 gallons correct? My post boil volume looks closer to 5.4 gallons and I doubt I lost 0.4 gallons when transferring from the kettle to the fermenter.

I made one small change to my process and my preboil efficiency was 75%. From my postboil measurements, my efficiency appears to be 70% which is about what I average. I don't know if the small change I made may have increased the efficiency or not.

Any thoughts? Should I just use my preboil gravity to calculate my efficiency?

Ingredients / willamette hops
« on: January 16, 2014, 10:52:17 AM »
I normally use citrusy American hops and think I could benefit by mixing them with something more mild with different characteristics like willametted to get a more balanced hop profile.

For those who use willamette, how do you use it? Aroma, dry hop, late in boil? What characteristics do you get out of it?

I have seen it used in Lagunitas IPA clone recipes in the middle of the boil with Centennial which I thought was interesting.

Equipment and Software / good place to buy perlick faucets?
« on: January 08, 2014, 04:32:14 PM »
So it looks like my buddy is going to give me a deal on a drip tray and 4 shanks so I can finally get my fridge set up better.

Any input on a good place to buy perlick faucets or anything similar?

I found these for $27.95 and thought it might be a good deal but I don't really know...

General Homebrew Discussion / regular beer line up
« on: January 06, 2014, 05:07:24 PM »
I have finally decided to start a line up of regular beers so that I can tweak and perfect each recipe over time. I have been experimenting a bit too much and making some interesting beers but I have definitely learned that simple is usually better for me. I have done certain recipes multiples times but never regularly.

I have narrowed down to 5 recipes which I like, think are interesting, and would like to perfect. I will do other beers every once in a while but want to stick to these core recipes for a while. Who else does this and to what extent? 5 is probably more than I need considering I can only have 3 on at once and usually only brew one batch every 3 weeks.

I have got them down on paper with their specs (ABV, OG, IBUs, etc) and I have noticed that the taste for my personal brewing is driven more toward "american" styles and lighter colored beers. I have an interpretation of a Kolsch but every one of the 5 different beers is pretty american-centric with some sort of twist.

Ingredients / amarillo sub
« on: January 03, 2014, 12:58:33 PM »
I know there is probably not a very good direct sub for amarillo. I usually see cascade and centennial as possible subs. Any thoughts on a mix of hops that might come close?

General Homebrew Discussion / balancing higher gravity beers
« on: January 02, 2014, 11:27:36 AM »
Hey Guys. Looking for some pointers regarding IBUs for higher OG beers. I am planning on doing small batch "double" versions of some of my regular beers with OGs around 1.080 and finishing ABV around 8-8.5%.

When balancing the bitterness should I just follow the IBU:OG from the normal recipes? For example, I am planning to do a double version of my Blonde which has a IBU:OG of 0.4. When adpating that to a higher OG of 1.077 I would get a bitterness level of 32 IBUs or so. I am basically taking the same hop additions and just increasing them to the same ratio. Does this seem appropriate? Any advice would be much appreciated since I have little experience brewing higher OG beers.

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