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Topics - goschman

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61
Beer Recipes / Red Lager
« on: December 07, 2015, 07:59:17 AM »
Doing a lager run of pale, red, then black. How does this look for something red? Going for something very drinkable with some light hop flavor and aroma.

100% Red X
9 g Magnum 60 min
14 g Palisade 20 min
14 g Palisade 5 min
14 g Hersbrucker 5 min

1.050
~25 IBU
13 SRM

Amber balanced water profile. Mash pH 5.4

W-34/70 slurry from currently fermenting pale lager.

I have some Ahtanum hops that I have never used. I may swap those for the Palisade.

62
Yeast and Fermentation / Repitching dry lager yeast slurry
« on: December 05, 2015, 01:37:09 PM »
Is there anything special I need to know? I was recently informed that when repitching slurry (from dry yeast?) that the oxygen is highly depleted so you have to ensure proper wort oxygenation. Other than amount differences is there anything else I should be aware of specifically with lager yeast vs. ale yeast? My plan is to use Mr. Malty to calculate the necessary amount. 

63
Ingredients / Red X and Bru'n Water
« on: December 05, 2015, 09:39:03 AM »
Planning a 100% Red X beer soon. I recall others saying that it drops the mash pH more than expected. Any tips on how to enter it in Bru'n Water? As far as I can tell the color is shown as 11-13L.

64
General Homebrew Discussion / SRM for Irish Red
« on: December 01, 2015, 03:38:08 PM »
I see the range in the new guidelines is 9-14 SRM. My the recipe that I am working on is estimated for about 12 SRM but I feel that will not be dark enough. What figure is going to get me closest to 'red' or what you look for in an Irish red?

65
Equipment and Software / perlick 630ss
« on: November 30, 2015, 10:10:04 AM »
Is this a good deal?

http://www.homebrewing.org/Perlick-Stainless-Steel-630ss-Perl-Faucet_p_4606.html

Time to start replacing the taps one at a time....


66
General Homebrew Discussion / 10 point FG difference
« on: November 25, 2015, 08:17:13 AM »
I have brewed a particular batch twice with a few procedural changes that I will note. Batch 1 had an OG of 1.078 and a FG of 1.010 (87% attenuation, 8.9% ABV). Batch 2 had an OG of 1.078 and a FG of 1.020 (74% attenuation, 7.7% ABV).

This is basically a baltic porter with slight procedural changes between the 2 batches. I wanted to decrease the alchohol slightly by raising the FG to make it more appropriate for the style. I decided to decrease the mash length and raise the mash temperature in attempt to achieve this.

Batch 1: 3 hour mash starting at 148F that probably dropped to or below 146F by the end. I was out running errands thus the long mash. There is also about 3% brown sugar to promote some fermentability. I was very surprised to say the least to get 87% attenuation. US05 is the yeast.

Batch 2: 2 hour mash starting at 152F and I assume stayed above 148F. I decreased the amount of sugar as my efficiency was slighty higher to hit my OG of 1.078. No other changes were made.

Batch 1 obviously produced a much more fermentable wort. I am disappointed with Batch 2 and was hoping for a FG between the 2 results I got. Batch 1 is probably the most complex and delicious beer I have ever brewed and I am not sure how Batch 2 can stack up. Batch 2 was bottled yesterday so I won't be able to do a decent side by side for a few weeks. Maybe somehow I will get lucky and it will be better?

Other than a fuller, sweeter beer what differences should I expect? My fear is that although Batch 2 will have less ABV, it will be less drinkable with a syrupy sweetness to it. I am giving these away which is why I am concerned. The good thing is that most people are more apt to drink a 7.7% vs 8.9% ABV beer. A lot of the people who will be receiving one might have been scared away by the ABV level. Has anyone experienced something similar and what were your impressions?

67
Beer Recipes / redeveloping American Wheat recipe
« on: November 24, 2015, 08:55:45 AM »
Hey guys.

Although I really like it, I would like to tweak my American wheat recipe. My current recipe is too clean with not enough wheat character. In a comp, the judges feedback was that they liked it a lot but it didn't fit in the American Wheat category. They are right so I want to make something that is a little more to style.

Current recipe is:
50% german pilsner
40% rahr white wheat
10% flaked wheat

US05

I realize a lot of things that can be changed to get me in the right ballpark; namely yeast along with swapping the pilsner malt for two row and finding a different wheat maltster. I do really like the pilsner malt character so I am thinking of keeping it. Again, I am just looking to tweak here and there. How does this look?

50% wheat (not Rahr?)
40% pilsner
10% munich 6L

I am hoping the munich will add a bit of malty character which compliments the wheat. I will probably use US05 at first and then experiment with WY1010, WY2565, or something with more character for future iterations. Any feedback?

The original does have orange zest and coriander added. I am thinking of cutting this amount in half as well as changing the hops slightly.


68
Yeast and Fermentation / lack of attenuation...here we go again...
« on: November 18, 2015, 02:34:36 PM »
Have a batch that started at 1.050 and is currently at 1.020 on Day 12. I pitched 3 day old harvested K97 slurry using Mr Malty calculator. Fermentation took off quickly, was quite vigorous for a few days and then I ramped the temp up to about 70F once fermentation slowed. After a couple of days, I let it naturally fall to about 62F.

I have roused the settled yeast, pitched another packet of yeast, & raised the temp to see no signs of fermentation 24 hours later. Does it take longer to get going since less sugar is left in the wort?

Is it likely that I don't have a very fermentable wort and that it is just done? I am not sure how that is possible but I am a little clueless here. Been a long time since I have had any problem like this...

69
I fine all of my kegged beer with gelatin but have varying degrees of success. I follow the same basic procedure which has been outlined here many times so I won't detail it now. I think it is time to try something else in attempt to find something that provides consistent results for me.

I am curious how effective biofine clear is. Any suggestions on other clarifying products? Time does do the trick most of the time but can take over a month for me.


70
Homebrew Competitions / how much detail for category 23 entry?
« on: November 17, 2015, 07:54:19 AM »
I am entering a spiced baltic porter in a comp in category 23. Is there any additional information that I should provide other than 'baltic porter, spiced'? Should I provide the specific spices I used?

To me the beer comes off as a baltic porter but is basically an imperialized version of my schwarzbier. Should I designate it as such instead of a baltic porter? I could specify it as 'imperialized schwarzbier with ale yeast, spiced'.

I am not sure why comp categorizing is so difficult for me...

71
General Homebrew Discussion / Scaling Down
« on: November 09, 2015, 11:57:26 AM »
I currently keep 4 five gallon kegs on tap at a time. I brew every 3 weeks which seems to keep me fully stocked. I am seriously considering starting to brew less and keep 2 beers on tap. I have come to this conclusion after realizing the amount of beer that I have basically puts pressure on me to drink at a certain rate to stay on schedule. This is proving not to be a good thing. The primary consumers of my beer are myself and my wife (depending on what's on tap) with occasional guests. If guests/friends were drinking my beer then I could justify it more.

I have considered brewing smaller batches but I find it hard to spend the same amount of time for a smaller amount especially as family time is getting more and more valuable. It's basically choosing volume over variety I suppose.

Now that I feel the need to make this transition, I am conflicted on what beers to brew moving forward. I think I should focus on solid, drinkable styles that are time tested. I experiment a lot by brewing hybrid type beers but that is hit and miss proposition at about 1:1. I guess I need to see what styles my wife and I both enjoy and go in that direction. I am thinking about focusing on 4 solid beers and brewing each about 2 times a year.

I am just curious how others have transitioned to brewing less and if anyone has been in a similar situation. I love pretty much everything about brewing and would brew 4 days a week if I had the time and people to consume and enjoy my product.


72
Ingredients / base malt for Irish Red - MO vs GP
« on: November 03, 2015, 08:43:40 AM »
I have been using German malts almost exclusively for the past year. I am planning an Irish Red at some point and realize it is time to switch it up.

Should I use Marris Otter or Golden Promise? I think I have used MO once ever and have never used GP.

73
Beer Recipes / wheat beer category
« on: October 29, 2015, 12:48:06 PM »
I entered this into 1D. American Wheat corresponding to the 2015 guidelines. My scores did not come back great because the judges thought it was misentered. Fortunately, the overall consensus was that they thought it was a good beer just not an American Wheat. From what I recall, it's malt character was too clean with not enough 'wheat' flavor. I cannot disagree and their comments made sense. I assume this is related to the actual malsters (grain types) that were used. It is very comparable to New Belgium's Sunshine Wheat for those that are familiar.

50% Pilsner
40% white wheat
10% flaked wheat

~20 IBU
Magnum - bittering
Cascade, Amarillo, Willamette - last 20 minutes of boil
Orange zest and coriander - last 5 minutes of boil

5% ABV
US-05

If this is not an American Wheat, what should it be? American Blonde? I don't necessarily plan to enter it again I am just a bit confused as to where it should fit.

74
Ingredients / specialty malts for brown ale
« on: October 26, 2015, 12:49:50 PM »
Any feedback on specialty malts for a brown ale? I am thinking about adding up to 5% of something but don't really know what route to go. Maybe something like special roast, biscuit, amber malt? I am looking for something that is not crystal or dark roasted malt.

75
Ingredients / flavor contribution from roasted grain added at sparge
« on: October 22, 2015, 12:44:16 PM »
I am looking to get mostly color from a dark roasted grain like carafa special III but would also like a bit of flavor to transfer to the final beer. When adding during the sparge I assume some flavor be transferred?

I have considered adding near the end of the mash but don't want to mess with my mash pH.

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