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Topics - goschman

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16
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.

17
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...

18
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.

19
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.

20
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.

21
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.

22
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...

23
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?

24
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?

25
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.

26
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

http://www.fermentis.com/wp-content/uploads/2017/04/SafAle-BE-134_EN.pdf

27
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?

28
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.

29
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...

30
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

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