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Topics - goschman

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31
Ingredients / imparting flavor from spirits
« on: February 18, 2016, 07:21:26 AM »
I assume the best way is just to add a predetermined volume during packaging? Any advice on alternative methods? I am not looking for any oak character so that is out.

My thought is to add before fermentation so that I can get accurate OG/FG readings. Would the spirits affect the yeast performance even at lower concentrations?

32
Ingredients / ppg for flaked rice?
« on: February 16, 2016, 09:40:36 AM »
Beersmith has it at 32 while Brewer's Friend has it at 40. I am using a decent amount so the difference is pretty substantial when planning a recipe. 

I am having trouble finding it on the interweb. Anyone know what it is? If I used regular rice, would that figure be interchangeable?

33
Yeast and Fermentation / Staggering different yeast strains
« on: February 13, 2016, 05:12:51 PM »
Say you want to use yeast #1 which has a lot of character but want some more mild character imparted by yeast #2. Could you pitch yeast #2 and then add yeast #1 after a couple of days to get some of its character? Please excuse my naivety.

34
General Homebrew Discussion / bitterness from flame out hop additions
« on: February 12, 2016, 10:11:33 AM »
All recipe calculators provide 0 bitterness from flameout (no hopstand) additions.

If I make my flameout addition, carry my kettle into the house, put the chiller in the kettle, and begin cooling within probably 2-3 minutes is any extracted bitterness pretty much negligible? For some reason, I got in the habit of doing 5 min hop additions because I didn't trust a flameout addition as contributing 0 IBUs.

35
Beer Recipes / american wheat
« on: February 12, 2016, 09:21:54 AM »
I am looking for some ideas/feedback for an American wheat. My previous attempts have been great but very clean, crisp, with not a lot of wheat character. Those attempts were 50% belgian pilsner, 40% white wheat, 10% flaked wheat. I want to beef up the wheat/malt character but keep it very simple this go around.

60% wheat (Rahr or Weyermann Spelt?)
40% two row? pale ale malt? something English?

Magnum bittering
Hop 1 20 min - noble or noble-like
Hop 2 5 min - citrusy American - Cascade, Amarillo, etc...

US05

1.048
~20 IBUs
5% ABV

*Malt - Any recommendations on a good American 2 row or possibly a different base malt? I have been using primarily continental malts for the last year...

*Hops - I am considering something noble or noblish (sterling, crystal) at 20 min and something American at 5 min. Any thoughts?

*Yeast - I have 05 in there kind of by default. I will likely use something dry that I have on hand (05, 04, K97) but am open to recommendations

*Water - normally I would probably shoot for a mash pH around 5.35 and a 'yellow balanced' profile. Should I bump up the pH a bit and give 'yellow malty' a shot? 

So basically I don't have a recipe.... :D. If anyone just wants to share some tried and true recipes that would be great too.

36
Ingredients / old hops
« on: February 12, 2016, 07:51:59 AM »
I am curious what the effect of really old hops on a finished beer is. I used some pretty damn old citra hops in a pale ale along with some pretty fresh and properly stored cascade and simcoe. The citra hops smelled fine but not like what you would expect. The finished beer isn't bad but I am getting a generic, coarse, and danky hop character out of the beer that I don't normally associate with any of the hops. Needless to say, I will be throwing the rest of the Citra out...

Could the culprit just be old hops? The citra only makes up about 22% of the total hops used

the hop schedule was
1 oz Simcoe, 1 oz Cascade - 17 min
1 oz Citra, 1 oz Cascade - 5 min
1 oz Cascade, 1/4 oz Simcoe, 1/4 oz Citra - Dry Hop

estimated IBUs was ~48 for a 1.057 beer.

37
Ingredients / Weyermann spelt
« on: February 05, 2016, 08:16:06 PM »
Planning a wheat beer soon and wondering what spelt malt brings to the table. I know very little about it other than it is darker than most wheat malts and gives what some describe as a slight hazelnut character. What are others impressions and what % would be recommended (if at all) for an American style wheat? My plan was to use 60% white wheat but am considering throwing some spelt in.

38
Commercial Beer Reviews / Alaskan Hop Turn
« on: February 04, 2016, 05:32:18 PM »
Decided to pick this up on a whim. First taste was interesting but not necessarily IPA like. Went to their site to find out that this is their interpretation of a 'German IPA' with sterling and magnum hops along with German pils, Vienna, and Munich malts. Pretty funny that the primary hop is American. Definitely getting citrus and lemon from the sterling. It is 7.5% abv but only 45 IBU so the bitterness is definitely understated. I am getting some decent hop flavor but very little aroma whatsoever. It's actually quite tasty for what it is but definitely not what I was expecting.

39
Kegging and Bottling / super foamy pours
« on: February 01, 2016, 01:47:36 PM »
My buddy has a kegerator with a single tower. He keeps the thermostat set at 35F. His pours are extremely foamy even when he has the pressure set below 5 psi. I am not sure of the diameter but the length of the line from the keg to the spout is probably about 10 feet. I thought that maybe the first pour is foamy because the tower is at ambient room temperature however each consecutive pour is very foamy as well. Any obvious advice I should give him?

40
All Grain Brewing / water profile for black lager
« on: February 01, 2016, 08:10:02 AM »
Brewing something similar to a schwarzbier and am curious what I should do with my water. I am planning for 'brown balanced' water profile with a mash pH of ~5.57. Does this sound like a decent plan? Color is 25 SRM

41
General Homebrew Discussion / diacetyl in lagers
« on: January 28, 2016, 11:16:05 AM »
My red lager has a caramel and almost butterscotch like sweetness to it. I know that butterscotch is usually associated with diacetyl. What other signs should I be looking for?

The beer finished with a higher FG than it should have (discussed in another thread) so at first I assumed the sweetness was related to that and maybe the fact that I used 100% Red X for the first time and am not familiar with it's flavor profile. It wasn't until the other day that I realized that it might be diacetyl. I did a diacetyl rest at 62F for a couple of days. I poured one the other night and that character seemed to have faded a bit but it is still pretty prevalent.

Do you think this could be the combination of high FG (1.015), Red X, and a bit of diacetyl?

42
Equipment and Software / complete ultimate growler
« on: January 20, 2016, 03:19:40 PM »
Anyone have any experience with one of these guys?

http://www.williamsbrewing.com/COMPLETE-ULTIMATE-GROWLER-P4040.aspx

43
Beer Recipes / APA #4 with spruce
« on: January 19, 2016, 08:26:59 AM »
How does this look? Basing it off my last attempt which featured cascade and had centennial in place of the simcoe and palisade in place of the citra with a 98% Vienna malt bill. It has a great citrus/grapefruit character but I want to add in some other notes.

I may get some negative feedback on the spruce tips so those can be ignored. I collected some last spring and have been wanting to use them for something...

70% pilsner
30% munich dark 9L

1 oz Simcoe 20 min
1 oz Cascade 20 min

1 oz Citra 5 min
1 oz Cascade 5 min
1 oz coarsely ground spruce tips 5 min

1 oz Cascade DH
option to add spruce tips to keg depending on character of finished beer.

K97 yeast

1.055
~50 IBU
~5.8% ABV

45
Yeast and Fermentation / wort makeup and attenuation
« on: January 11, 2016, 07:33:48 AM »
Let's assume or pretend that I don't have a fermentation issue. Is there any reason to expect such a large difference in attenuation for the two beers below?

Beer 1:
85% pilsner
15% vienna
Mash at 152F for 60 minutes
1.053 > 1.011
W34/70 - under-pitched - 80% attenuation

Beer 2:
100% red x
mash at 152F for 60 minutes
1.051 > 1.016
W34/70 from beer 1 (calculated using mr malty) - 67.5% attenuation

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