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Topics - goschman

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31
All Grain Brewing / Residual Alkalinity
« on: March 11, 2015, 12:38:30 PM »
Be gentle. I am a water/chemistry novice.

Can some help me understand or provide some good reference for understanding residual alkalinity. I haven't really be paying attention to it but my last batches seem to have negative RA values. Is this bad? I have noticed anything objectionable in the final product

32
General Homebrew Discussion / hop schedule help
« on: March 11, 2015, 07:56:55 AM »
I have 2 oz of Jarrylo and Zythos that I want to play around with for an APA. I am working on an APA template that I won't go into that will feature two hops and will have the same grain bill. I realize that Zythos is a blend. Any advice on how I should edit my schedule to best utilize these 4 oz of hops? I assume the #1 recommendation will be to use more hops...

~18 IBU Magnum 60 min
~10 IBU Columbus FWH
~15 IBU Jarrylo 30 min (10 g)
21 g Zythos hop stand 30 min @ 160
17 g Jarrylo hop stand 30 min @ 160
35 g Zythos dry hop
29 g Jarrylo dry hop

~53 IBUs

EDIT: If I am not able to use the sufficient amount of hops for this style, should I dial back the IBUs and change the style to something like a hoppy blonde or wheat?


33
Homebrew Competitions / Help me understand my score
« on: March 04, 2015, 01:48:07 PM »
My beer got a 29 and a 36. Why is the overall score a 30? It makes sense that it would be a 33 or 34. Maybe I should read the fine print...haha

As feared, I had carbonation issues after bottling from the keg...

35
Equipment and Software / sorry...immersion chiller recommendations
« on: March 04, 2015, 08:54:44 AM »
I did a quick search but admittedly didn't dig too far.

I brew 5 gallon batches and don't foresee myself stepping up to 10 gallons. I currently use a copper 3/8" x 50' (it doesn't seem that long...). It works fine for the most part but is pretty brutal in the summer. I may not be able to get as low as I would like due to my groundwater temps but I would like to chill quicker.

Any recommendations on a chiller or just stick with what I got and consider pre-chilling the water in? Maybe get a smaller immersion chiller to put in a bucket of ice water before going into the chiller in the kettle?

Can't afford the hyrda right now. I am interested in the wasp but not sure it will be any better than my current one.

36
All Grain Brewing / Mash pH and light beers
« on: March 03, 2015, 10:49:13 AM »
Piggy backing on the dark grains thread. Is there a guideline for mash pH and lighter beers? I assume it would depend on the style but is it advised to shoot closer to 5.2 for beers like kolsch, pils, and even American wheat?

I am relatively new to treating my water. I have been shooting for 5.4 for all my beers but will begin pushing that up for my darker beers. Curious if I should go lower for lighter beers.

37
Beer Recipes / first helles help
« on: February 27, 2015, 05:13:43 PM »
Really digging light german beers lately. Want to do something really simple.

97% pilsner
3% melanoiden

Mash at 148F for 75 min?

FWH noble hops to 18 IBUs

W34/70 yeast

Is the melanoiden appropriate? Anything that would be better? Give me recommendations.

38
Ingredients / caramunich vs caramel/crystal malt
« on: February 27, 2015, 04:51:57 PM »
So I assume that caramunich is caramel munich malt while normal caramel malt it two row. Is this correct? What can I expect from caramunich I? I assume it would just be maltier but still provide sweetness when compared to the regular stuff? I am planning to do an APA with continental malts so I am considering using this but don't want to overdo it.

39
General Homebrew Discussion / spring beer styles?
« on: February 27, 2015, 08:38:53 AM »
What ya got? I am looking at 12" of snow outside and dreaming about spring. When summer hits I am all about light colored, light bodied wheat, kolsch, and such.

40
Homebrew Competitions / how long to get score sheets?
« on: February 24, 2015, 09:04:54 AM »
How long can I expect to have to wait until I get my score sheet from a competition?

41
General Homebrew Discussion / kolsch observations
« on: February 24, 2015, 08:02:23 AM »
So I brewed my first 'to style' kolsch. It is still carbing up and needs more cold conditioning but the differences compared to my 'quasi-kolsch' are astounding. I used continental malts vs domestic and a FWH addition of noble hops. I overshot my gravity and right now it doesn't seem to be as delicate as I would like. It kind of reminds me of a less bitter Stella Artois which I am not sure is good or bad. It tastes more Czech pils to me.

My question is what negative impacts has anyone had using WLP029? There is still a lot of suspended yeast so I am curious if that is making the beer tastes stronger. Will carbonation and cold conditioning get me closer to that classic kolsch taste?

85% schill pilsner
10% schill Vienna
5% wheat

1.050 (overshot my OG by 3 points)

Tettnang FWH with some N brewer thrown in

~26 IBUs (I pushed this up a bit when I overshot my OG. Maybe it's extra bitterness which is taking away what I am looking for?)

WLP029 - fermented at 62

42
Ingredients / sub for amber malt?
« on: February 11, 2015, 09:54:18 AM »
Options below. The amber malt I have used I believe to be Crisp and looks to be around 27L.

Chateau biscuit ~20L
Dingman's aromatic ~20L
Weyermann Melanoidin ~27L

I see a chart that shows that the aromatic or melanoidin would be the most appropriate subs. Thinking that the melanoidin may be the way to go but I have never used it. Any thoughts?

43
Commercial Beer Reviews / German Pils recommendations
« on: February 06, 2015, 08:27:23 AM »
Looking for German brewed German Pilsners. Any recommendations? Almost picked up some Bitburger just because I had heard of it...no idea if it's supposed to be good.

44
Yeast and Fermentation / WLP029 for altbier?
« on: February 03, 2015, 03:35:21 PM »
From what I have read, you can make a great kolsch and a decent alt with WLP029. You can make a great alt with WLP036 but it is not appropriate for kolsch.

Does anyone here feel that this is the case? If I remember correctly, a lot here think that WLP029 should not be used for alts despite manufacturer recommendations. It is as cut and dry that 029 is for kolsch and 036 is for alt?

45
All Grain Brewing / predicting efficincy after continual improvements
« on: February 03, 2015, 09:51:31 AM »
So my brewhouse efficiency has continued to increase over the last 3 batches from 70% to 72.7% to 75% yesterday after averaging around a lowly 65% for a few months. This appears to be directly to related to a very fine crush and water adjustments.

Yesterday's brew session is the first time that I have used acidification to adjust my mash pH which explains the increase from the prior batch. I overshot my predicted OG by 3 points which isn't bad but it is going to make a 5.6% kolsch. I plan to keep my process the same for the upcoming batch which will be an alt. Should I just assume 75% and hope I can hit that again?

I realize that it will likely just take a few batches to get my system dialed in again but I am curious if others have any ideas after experiencing efficiency increases of 10 points.

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