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Topics - goschman

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61
All Grain Brewing / unfermentable porter
« on: October 07, 2014, 09:57:27 AM »
So I brewed a harvest porter recently with baked sweet potatoes, acorn squash, and sweet nugget squash in the mash. I originally undershot my mash temp and added the baked ingredients almost directly out of the oven. I noticed the mash temp rise to my intended temp in a few minutes however I foolishly didn't pay attention as the mash progressed.

All fermentation activity seemed normal but it has stopped in the mid 1.020s. The OG was around 1.054 from what I remember. My fear is that the mash temp rose above 158 which has severely limited attenuation. I roused the yeast and warmed the beer without any effect. I decided to pitch a pack of US05 yesterday without any luck either.

Any other thoughts other than too high of a mash temp? I haven't decided if I will keg the batch or dump it yet. I am contemplating re-brewing it however that will really mess with my schedule...

62
Beer Recipes / brown ale
« on: September 30, 2014, 08:28:50 AM »
Thinking about a good brown ale for the fall. I have never brewed one.

72.7% two row pale
6.8% crystal 40
6.8% flaked oats (toasted)
4.5% brown malt
4.5% munich 20
4.5% chocolate

Not sure about hops. Probably bitter with Magnum and throw some Willamette in at 10 minutes left

S04 yeast

Any thoughts?

63
All Grain Brewing / adjusting mash pH
« on: September 26, 2014, 12:12:10 PM »
Fooling around with Bru'n Water. Can I just add the necessary amounts of lactic acid to make the mash more acidic and baking soda to make it more alkaline?

At this point, I am only worried about mash pH and not overall water profiles.

64
Ingredients / water from multiple sources
« on: September 25, 2014, 08:10:13 AM »
I am getting ready to get my water analyzed. I inquired with the water company about which of 3 sources my water comes from and they replied that it is usually a mix. One of the treatment plants is currently down so I am likely getting a mix from the 2 other plants or possibly one.

It sounds like the content in my water will not necessarily be stable which causes concern for me when getting my water analyzed. Certain aspects like pH are very similar between each plant however the is a large variance in hardness, alkalinity, and others.

Any thoughts?

65
General Homebrew Discussion / fall/winter beer styles
« on: September 24, 2014, 08:26:17 AM »
Looking for some ideas for fall/winter beer styles. I have an Oktoberfest on tap and a harvest porter in the fermenter. I would like to dedicate 2 of my 4 taps to maltier and/or darker beers this fall/winter but am having a hard time deciding. The other 2 taps will either be light and/or hoppy styles that I normally brew. Any ideas in addition to what I have below?

brown
oatmeal stout
black wheat (2nd attempt - don't ask)
black lager (schwarzbier)

66
General Homebrew Discussion / color contributions from dark yeast slurry
« on: September 22, 2014, 09:19:16 AM »
I have a porter fermenting now with s04. I would like to transfer my next batch directly onto the yeast slurry. I will not be rinsing the yeast. If I rack off as much of the beer from the yeast, how much will the color of the next batch be affected? I realize that I should go light to dark when reusing yeast but I had to get the porter brewed. 

I haven't decided what I will brew yet but I might do my oat pale ale which is roughly 7 SRM.

67
All Grain Brewing / mash temp for porter
« on: September 17, 2014, 11:26:55 AM »
I plan for less attenuation when doing darker beers but I usually get less than I want. Is it necessary to mash above 154 for a porter if it is naturally less fermentable? I am thinking about mashing lower to find a compromise.

49% Pale
29% Munich
8% brown malt
8% crystal
6% chocolate

68
Ingredients / higher alpha subs for noble hops
« on: September 17, 2014, 08:46:02 AM »
I admittedly have little experience with non-American hops other than magnum, northern brewer, perle, EKG. I brew some close to authentic styles but nothing spot on. I am on a reasonably tight brewing budget so spending more on imported hops with really low AA% is hard for me to justify when I can use half as much of a more affordable hop that I like and works for my purposes. I will say that I understand the quality of ingredients as well as their appropriate use is very important when making authentic styles. This is a sacrifice I am willing to take to a certain extent.

For example, I just kegged a 'moktoberfest' brewed with Magnum and N Brewer hops instead of noble hops. I think this will be fine for my novice palate especially for a malty style like this...

To my question, are there any recommendations for hops with higher alpha ratings that are 'similar' to some noble hops varieties? Something like Northern Brewer, Perle, etc. I realize that to get a noble hop character you need to use noble hops. I am curious what others think and assume that none really fit the bill. I understand that some American examples have been compared to noble varieties but those seem to have very low AA% as well.

69
Other Fermentables / using some malt for making cider
« on: September 03, 2014, 10:56:50 AM »
Interested in doing my first cider soon. I am planning to keep it super simple but am curious about doing a small mash to get some additional fermentables and character. Maybe just some base malt and cara/crystal to add some unfermentables. Is this a bad idea? Anyone have any experience with this?

I was reading that cider can take quite a long time to finish. I was thinking that adding some lactose and/or crystal malt will help it from drying out too much. I don't plan to do a full 5 gallon batch however I don't want to make something that is unpleasing to others from a dryness perspective...

70
Beer Recipes / porter feedback
« on: August 20, 2014, 09:10:35 AM »
Looking for feedback/ideas. I usually do pretty simple grain bills but I have a hard time doing that with porters. Normally, I would not have the munich or brown malt but I think it will help achieve what I am looking for. This is actually a base recipe for this year's pumpkin batch...

From memory it is something like:
Two row 44%
Munich 34%
Crystal 80 8%
Brown Malt 8%
Chocolate 4%
Carafa I Special 2%

OG 1.057
Northern Brewer at 60 and 10 min for ~25 IBUs
S04 yeast

Be gentle. I don't brew dark beers very often...

71
Ingredients / brown malt for porter
« on: August 19, 2014, 10:37:17 AM »
I am formulating a new porter recipe. Any input on what % of brown malt would be a good starting point? I am trying not so use too many malts but hear that brown malt is great in porters. Right now I have it at about 8% in addition to two row, munich, chocolate, carafa special, and caramel 60.

72
General Homebrew Discussion / Bobbing for apples
« on: August 17, 2014, 07:35:01 PM »
Got 3.5# of crab apples floating in my saison. They have been in there for 3 days and are turning brownish. They are so buoyant that some seem to not even touch the beer. Should I be worried about the apples going rotten in the beer and get them out ASAP?

73
General Homebrew Discussion / first competition entry
« on: August 08, 2014, 02:10:08 PM »
I got a 37 and somehow won my category against 10 other entries. Is 37 decent for a first attempt? Reading the scorecard has definitely educated me on what I thought I was tasting...haha

74
Ingredients / slick mouthfeel from rye malt?
« on: August 08, 2014, 01:23:58 PM »
I have a wheat beer on that I threw 10% rye in just for the hell of it. It has developed a very "slick" mouthfeel almost like what you would expect from flaked oats. Is this from the rye?

75
Homebrew Competitions / Denver County Fair Homebrew Competition
« on: August 04, 2014, 10:38:26 AM »
This was a BJCP sanctioned competition. I was notified that I won a blue ribbon but was unable to attend the ceremony. I have been attempting to get information on obtaining my scorecard and ribbon without any luck. Does anyone know the normal procedure for this?

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