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Topics - goschman

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31
Beer Recipes / Pilsner
« on: September 02, 2016, 08:30:22 AM »
First Pilsner. Thoughts? I realize the sterling is not traditional. Due to the higher AA%, it seems there are not enough hops. Do I need to use noble instead?

97.5% pilsner
2.5% melanoidin

10 g Magnum 60 min
21 g Sterling 20 min
21 g Sterling 5 min

1.050
~40 IBU
W34/70

Yellow Bitter profile
Mash pH 5.2

32
Commercial Beer Reviews / Sierra Nevada Vienna Lager
« on: August 27, 2016, 02:44:44 PM »
Georgeous beer with amazing carbonation. Brilliant golden orange color in a 0.3L stange type glass. Great head retention that lasts and lasts. Crisp, clean malty character with slight citrus/orange character from mandarina Bavaria hops. Could drink this all day but only got one in a mixed six pack. The Oktoberfest really grew on me however I prefer the more balanced character of this. Highly recommended.

33
All Grain Brewing / kolsch grain bill
« on: August 17, 2016, 12:39:53 PM »
I am happy with my current Kolsch but am considering changing it slightly next time around.

It is currently:
85% german pilsner
10% german vienna
5% german wheat

Any recommendations on something different?

I was thinking something like:
90% pilsner
10% munich 6L
or
90% pilsner
5% munich 9L

34
Ingredients / molasses and fermentability
« on: August 12, 2016, 01:10:21 PM »
I am working on a recipe that right now has 8 oz of molasses incorporated. Should I expect higher attenuation like I would if adding a simple sugar or is molasses less fermentable?

35
Yeast and Fermentation / Imperial Yeast - G03 Dieter
« on: August 12, 2016, 08:49:47 AM »
Going to try G03 Dieter this weekend. From the description, it sounds like this is closer to WLP029 vs WY2565. The employee at the LHBS thought the same but also didn't seem like he knew. Does anyone have any experience with it?

Dieter is a clean, crisp, traditional German Kölsch strain. A very low ester profile makes this strain perfect for Kölsch, Alt and other light colored delicate beers. Dieter has better flocculation characteristics than most Kölsch strains which allows brewers to produce clean, bright beers in a shorter amount of time.

Temp: 60-69F, 16-20C // Flocculation: Medium // Attenuation: 73-77%

36
General Homebrew Discussion / Oxidation?
« on: August 05, 2016, 07:04:50 PM »
Will the off flavors from oxidation get worse as a beer ages? Both of my last beers; a lager and a pale ale seem to be showing sign of oxidation very young. I suppose it's the wet cardboard flavor that I was likening to sweaty socks prior. I have never had this issue before and am annoyed as sh$@!  >:(

37
Ingredients / ratio of equinox with other hops
« on: August 03, 2016, 06:48:55 AM »
I just ordered some Equinox hops which I have never used. I will likely be using them in a pale ale with cascade and possibly centennial or palisade. Let's just consider cascade for now. Should I use a 2:1 of cascade to equinox so that the cascade does not get overpowered?

38
All Grain Brewing / double kolsch attenuation
« on: July 27, 2016, 08:43:57 AM »
The time has come for me to begin thinking about brewing this year's xmas beer that will be bottled and stored. This year I am not brewing anything close to a xmas beer and have decided to "imperialize" my kolsch.

The main thing I want to emphasize is high attenuation using WLP029. The plan is to mash at 148F for 90 min and add 1/2 lb table sugar in attempt to get around 85% AA which would put me near a FG of 1.010 and an ABV around 7.6%. I am keeping the OG relatively low at 1.068 so that a lower FG can be achieved. All of this is just goals and estimates obviously. Any other tips or thoughts?

39
General Homebrew Discussion / isovaleric acid - sweaty socks
« on: July 26, 2016, 02:05:03 PM »
I am trying to identify an off flavor in a pale lager that was brewed with W34/70. It is not very strong and seems to be dissipating. It seems to be something I am very sensitive to. I get a sweaty sock type aroma and taste in the beer however like I mentioned, it is more of a background note. I see stale cheese as a common descriptor however that isn't necessarily what I detect. This beer is in a competition this weekend and I just want to be prepared for the critiques.

My buddy says he doesn't notice it and I have detected it certain pale lagers before at brewpubs where my friends didn't taste or smell it. Is this likely isovaleric acid? Will it continue to dissipate with continued lagering? The two main causes I see are old hops and brett infection which doesn't seem to apply in this circumstance.

40
Kegging and Bottling / carbonating keg in 48 hours
« on: July 22, 2016, 12:01:20 PM »
I am sure there is a chart somewhere...

I have a little over 24 hours to get a keg reasonably carbed. It doesn't have to be perfect because this is just for a buddy to have a sample while the beer develops.

Fridge is at 38F

I was thinking somewhere around 40 PSI?

41
Beer Recipes / marzen
« on: July 21, 2016, 10:23:17 AM »
I'm back posting yet again  ;)

Need help on a grain bill for a Marzen. It seems that there is quite a variety of proportion of munich to pils to vienna out there.

34.8% munich 9L
30.4% vienna
30.4% pilsner
4.3% caramunich III

42
Beer Recipes / altbier feedback
« on: July 19, 2016, 02:16:36 PM »
Now that Friday's saison recipe is finalized it is time to move onto thinking about my next batch. This beer will be brewed in mid August and likely enjoyed throughout the fall. I thought an alt might be good for that time of year. I have brewed something similar to what is below but am backing off the munich malt here after searching through a few threads. I basically took the zum uerige recipe, upped the caramunich slightly, added some munich, and changed the bittering hops.

85.7% pilsner
9.5% munich 9L
3.6% caramunich III
1.2% carafa III

18 g Magnum 60 min
42 g Spalt 20 min

1.051
~42 IBU
WY1007

Questions:
Mash temp? Planning on 149F

Mash pH? Planning on 5.35. Should I go lower?

Water Profile? I know that city profiles are not usually recommended but Dusseldorf (boiled) looks good to me.

43
All Grain Brewing / mashing at 148F
« on: July 19, 2016, 08:33:02 AM »
When mashing at 148F is it necessary to go over 60 minutes? It has been a long time but I remember something about it takes longer for conversion at lower temps.

I am trying to get a lot of attenuation for a dry beer style on my next batch and just curious if I can get away with 148 for 60 or if I should go with 75 or 90 instead. I am always trying to save time so 60 minutes is the preference...

44
Homebrew Competitions / Young lager
« on: July 14, 2016, 08:33:12 PM »
I have a pale lager that is already registered bit is not going to be quite ready by the time of the competition. Basically it needs more time to lager and for a dry hop addition to fade. Any other categories it could fit in? I realize I need to provide more detail and will do so when I have more time.

45
Beer Recipes / first saison
« on: July 13, 2016, 09:01:33 AM »
First go round at a saison as my last attempt didn't have the proper yeast and turned out to be closer to a wit. Kind of going for a kitchen sink type thing here with a couple of questions.

First, will the hops clash with the lemon and basil additions? Should I scale the finishing hops back or remove them all together? I wanted to do something more hop forward but figured I shouldn't go too hoppy with the basil and lemon...

Second, can I expect 90% or greater attenuation from Belle Saison? What mash temp should I use? Should I add any sugar?

Lastly, do I need to even worry about color? This is calculated to be super light at around 3.7 SRM

72.1% pilsner
9.3% rye
9.3% wheat
9.3% flaked oats

~24 IBU
magnum 60 min
1 oz willamette 5 min
1/2 oz centennial 5 min

1/2 oz fresh sweet basil 5 min
zest of 2 lemons 5 min

Belle Saison started at 64F then let free rise above 75F after the first few days.

OG 1.052
FG 1.005? (considering 90% attenuation)

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