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Topics - goschman

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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$@!  >:(

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?

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?

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.

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?

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

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

~42 IBU

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.

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...

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.

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)

All Grain Brewing / 100% base malt for APA
« on: June 27, 2016, 10:49:59 AM »
What recommendations do you have? I have been using different combinations of pilsner, vienna, and munich over the last few batches.

Right now I am planning on Golden Promise but have little experience with it.

General Homebrew Discussion / 6 oz of hops
« on: June 23, 2016, 04:43:40 PM »
Got an APA coming up soon. Planning to get all of my IBUs from bittering addition and will be using 5-6 oz split between flame out (no hop stand) and dry hop. My question is should I just use all as dry hops or split between dry hop and flame out? Preferences?

Beer Travel / Orange County.
« on: June 20, 2016, 01:33:10 PM »
On my way to Costa Mesa Cali. I plan to hit barley forge and Newport Beach brewing if nothing else. Staying right by John Wayne airport. Any recommendations? I will have a rental car but don't plan to venture too far.

General Homebrew Discussion / Ashy flavor?
« on: June 17, 2016, 04:59:55 PM »
Sort of a Mexican style Vienna lager

59% Vienna
20% flaked corn
20% Munich 6l
1% midnight wheat

Magnum/hersbrucker bittering
Hersbrucker 10 min
23 IBU

Mash ph 5.4
Amber balanced water

Any ideas what would contribute to a light ashy flavor? It's mild but noticeable and annoying.

All Grain Brewing / water profile help for crisp beer
« on: May 26, 2016, 09:19:22 AM »
I mash the majority of my lighter beers somewhere between 5.3 and 5.4 depending on style unless I am doing something dark. I am brewing a summer/wheat'ish' type beer that I want to be crisp and refreshing. I went toward 5.2 once using acidulated malt and the finished beer had that lactic tang to it that took away from the character. I have been fearful of going that low since but assume it was an isolated incident and it is the only time I have used acidulated malt.

Right now I am planning to use the yellow balanced profile with an estimated mash pH of 5.3 via lactic acid. Should I use yellow bitter? Should I go lower with the mash pH? IBUs are calculated for the low 20s with the majority coming from late boil additions. The color is a bit darker at ~5.5 SRM.

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