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Topics - goschman

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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.

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.

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

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.

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.

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.

Equipment and Software / hop blast aroma tool?
« on: October 15, 2015, 01:10:09 PM »
Should I just use this instead of dry hopping?  :P

Ingredients / pairing american hops with noble hops
« on: October 15, 2015, 08:22:36 AM »
Any recommendations for good pairings of American and Noble hops? When referencing 'American' I am thinking more along the lines of Cascade and Amarillo not Sterling, Crystal, or others that may have some noble characteristics or can be used as subs.

I recently brewed a batch with Spalt @ FWH & 20 minutes and Amarillo @ 5 minutes. The beer still needs some time but has a very interesting hop character where the noble character is very present but is backed by a nice citrusy kick at the end.

Yeast and Fermentation / 45 minute mash
« on: October 14, 2015, 09:18:40 AM »
Should I expect a reasonably different in attenuation figure for a 45 minute mash @ 154F vs 60 minutes at the same temp?

I should complicate anything by decreasing my normal mash length for a strain that I have not used and am unfamiliar with. My only reasoning behind this is to speed up this particular brew day with a 45 min mash and boil.

Beer Recipes / brown ale recipe
« on: October 09, 2015, 01:46:34 PM »
Posting a lot today...

Constructing a brown ale recipe for the misses that I will like myself. I have been drinking a lot of the homebrew solo lately. Going the unconventional rout:

85% munich light (6L)
10% flaked oats
5% carafa

~20 SRM
With the munich this should end up malty but I also want some sweetness without overdoing it. I don't use crystal malt very much. Would 5% be a good starting amount? I am sure it could get overly malty sweet quickly with the munich.

Yeast and Fermentation / yeast choices for APA
« on: October 09, 2015, 01:25:02 PM »
Obviously this is a very general topic with no right answer. You could use a wide variety of yeasts for this style.

I am wondering how noticeable of a difference there would be when using K97 instead of US05 for an APA. I have no experience with with K97 so don't want to waste it on a hoppy beer. I am assuming it might be a better idea to save the K97 for something more appropriate. Any thoughts?

Fermentis' descriptions could not be much worse...

Yeast and Fermentation / Tangy/tart flavors from suspended yeast?
« on: October 08, 2015, 08:55:15 AM »
Hey Guys.

I took a hydrometer sample on day 12 to see where my attenuation is at. The sample was very murky with tons of yeast (WY2565). The sample had a very strange tangy flavor however I don't perceive it as infected...yet. I realize that time will tell but can a lot of suspended yeast provide this kind of flavor profile? To be very general, the beer is an amber that has some orange zest but no other ingredients that would provide this flavor. I don't think the orange zest is providing the flavor that I am perceiving. I am more curious than anything.

Beer Recipes / pale ale 3.0
« on: September 30, 2015, 09:01:21 AM »
So I have been working on trying to get a pale ale dialed in. My first two attempts have been OK and not great in that order. My main issues are likely related to hop usage and too much malt character (too much munich). I am thinking of a complete overhaul of my last attempts and going with something like this:

80% Pilsner
15% Vienna
5% caramunich

28 g Simcoe 25 min
14 g Cascade 15 min
14 g Cascade 10 min
14 g Cascade 5 min
14 g Cascade 0 min
28 g Citra Dry hop
14 g Simcoe Dry hop
14 g Cascade Dry hop

~45 IBU?

The hop choices are completely different. After experimenting with some newer hops varieties, I have discovered that I really enjoy the classic citrus character of Cascade so I want this to be one point of focus for this attempt. I realize the citra and simcoe will cover some of that cascade character.

The critiques I realize are probably coming:
*don't use German malt in an APA.
I pretty much only brew American or German styles or a hybrid of the two. I like German malt a lot and use my hops and yeast to determine which direction I want to go...

*move all of your hop additions to the very end of the boil/hopstand.
My first two attempts had 60 min & FWH additions for bittering with everything else at flame out and hopstand. Something must have been off with my hopstand temp because I didn't get results I was hoping for. I have brewed a couple of beers that did not have bittering hops with equal additions at 20, 10, 5, 0. I really enjoyed the hop character and flavor although they were not pale ales. I thought I would try this in an APA then come back to hopstands if necessary.

*Not enough hops
This may be a valid critique. I am brewing an APA not an IPA so I am not going for crazy hop character here. I am open to suggestions regarding amounts for sure...

Beer Recipes / alt grain bill
« on: September 21, 2015, 06:39:55 AM »
Is this a reasonably appropriate grain bill for an Altbier?

67% Pilsner
27% Munich
5% Carmunich III
1% Carafa III

~12 SRM

Kegging and Bottling / carbonation for 9% ABV beer in bottles
« on: September 08, 2015, 11:06:50 AM »
I am getting very little carbonation in a 9% beer that has been sitting in bottles at 70-75F for a couple of weeks. At bottling, I used 70g of table sugar per beersmith's calculations for 3.25 gallons of beer. I dissolved the sugar in one pint of boiling water, added to the bottling bucket and stirred well. I know my capper is good and realize that it sometimes take more than 2 weeks to get adequate carb however I am getting basically none in the two that I have tried.

Any ideas why this might be happening? The beer was fermented with US05 and I did not add extra yeast at bottling. Could that be the problem? I don't bottle very often anymore and I rarely brew higher gravity beers so I am wondering if I am missing something.

Beer Recipes / help me classify this - baltic porter?
« on: September 04, 2015, 06:57:35 AM »
From memory:
68% Pilsner
22% Munich II (9L)
4% Caramunich III
3% Amber Malt
3% Carafa Special III

~37 IBUs Magnum FWH

OG 1.078
FG 1.010
ABV 8.9%
IBU ~37
SRM 27

I know that the inquiry will be 'what does it taste like?'. I don't think I have ever had a baltic porter before so I am not sure if it is similar or not. From what I understand baltic porters can have a smoother less roasted quality which this definitely does. There is some alcohol bite but I would think it would be an acceptable amount. Definitely has some notes of chocolate and black licorice with very subdued roast. Hop bitterness is balancing but otherwise not apparent. I went with a higher mash pH (5.57) which really helped and am very please with how smooth this beer is.

I suppose it could just be a high gravity brown ale? Any thoughts?

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