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Topics - goschman

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All Grain Brewing / more desirable in water: Ca or Na?
« on: March 18, 2015, 10:30:15 AM »
When needing to bump up Chloride in maltier beers I normally use CaCl but to reach my desired chloride levels. This gets my Ca higher than desired for the given water profile. Does that matter? I have considered using NaCl after hitting my Ca levels but that would push my Na levels up to 25-30 ppm. I have never used NaCl before. Does using NaCl seem unnecessary?

It seems that with only Gypsum and CaCl, I can hit:
Ca - 62 ppm
Mg - 7
Na -14
SO4 - 55
Cl - 71

This is very close to the yellow malty profile that I am going for with some excess Ca...

I don't fully understand water treatment (obviously) so I am possibly complicating matters more than necessary. I hope this makes sense. Excuse my lack of knowledge.

Ingredients / acid malt
« on: March 17, 2015, 10:02:22 AM »
I am scheduling an American wheat and either a pilsner or helles soon and am planning a mash pH of 5.2 for both. I acidify with lactic acid but will have to use a lot more than normal to get my pH that low. Is there any advantage to using acid malt instead of lactic acid? What would be the max % of acid malt for a normal light beer style?

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

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?

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...

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.

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.

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.

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.

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.

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?

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

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?

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 idea if it's supposed to be good.

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