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Topics - goschman

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Beer Recipes / first irish red
« on: August 04, 2015, 06:34:41 AM »
So the wifey wants me to brew a red fro the first time. I have never researched a good recipe. Any pointers? Any recommendations on base malt. I normally use german malts so I realize that won't work well here...

I was assuming that it would be mostly base malt with some crystal and enough roasted barley to make it 'red', EKG hops, and Irish ale yeast.

All Grain Brewing / mash pH for dark beer
« on: July 29, 2015, 08:56:51 AM »
I am brewing what can best be described as a baltic porter tomorrow. I rarely brew darker beers and am planning to shoot for a mash pH of about 5.5. Should I go closer to 5.6?

Commercial Beer Reviews / New Belgium Long Table
« on: July 24, 2015, 10:02:00 AM »
This years fall seasonal (in July?) comes to us in the form of a Farmhouse Ale as an "ode" to the saison style. It was pretty disappointing in my opinion and didn't really resemble a saison to me at all. By their own admission, it is on the 'sweeter side' however I thought it was inappropriately sweet. It has been years, but it drinks a lot like how I remember their Trippel and the taste comes off a lot stronger than 6.2% ABV. The yeast character seems overly fruity with lack of spice but that may have to do with Nelson Sauvin hops that are used. If it finished dry it might be more enjoyable but the fruit combined with a heavier mouthfeel and sweetness than you would expect is just too much. I am not that familiar with the style but I get the impression of something more like belgian pale ale in this beer.

All in all it is not a bad beer but when reviewing it as a saison I feel it misses pretty badly. Maybe I have the wrong impressions of what a saison should be... New Belgium continues to be hit and miss for me although I continue to try their new releases. It seems that it is kind of a love/hate thing with a lot of people in general. I thought their summer seasonal; Skinny Dip was good although it was different than the original and I really enjoyed their summer revival; Somersault.   

Beer Recipes / malt character for pale ale
« on: July 08, 2015, 09:25:49 AM »
Working on a decent grain bill for my APA that I keep constant and just switch out the hops with varieties I have never tried.

This was my first grain bill:
73% pilsner
20% munich I (6L)
7% caramunich I

It was good but overly malty and darker than I expected. I do like a pale ale with some malt character but the malt character seemed to cover the hops more than I would like. There was also a biscuity/nutty character that was nice and provided some uniqueness. As the next step, I am thinking of changing it to this:

80% pilsner
15% munich
5% caramunich

Any feedback on that? It seems to get me closer to what I want without going too far in the other direction.

Hops are
Magnum 60 min / Simcoe FWH for ~35 IBUs?
1 oz Azacca / 1 oz El Dorado - hop stand starting at 170F for 30 min
1 oz Azacca / 1 oz El Dorado - dry hop

Calculated IBUs are somewhere around 48 however that is probably not too accurate considering my settings for IBUs contributed from hop stand is just a guess...

Kegging and Bottling / bottling from keg: headspace and foam
« on: July 07, 2015, 12:44:08 PM »
So I just bottled 2 each of 4 different beers from the keg for a competition using my new Blichmann beer gun. For doing it really quick instead of being prepared it went pretty well other than the damn tip falling off in a beer and having to dump it. I definitely got some foam in the beers but not bad at all compared to when I have tried this in the past. I left about 1-1/2" of headspace in most of the bottles but some had less or more. The beer competition is not for a few weeks so they are being stored in the fridge until then.

Is there any reason to be concerned? Even if I get less carb will it be enough to really tell? My last beer got docked for being undercarbed so I am more sensitive to this than I should be.

How many points are related to carbonation in BJCP events? EDIT: I guess carbonation effects many aspects of a beer from aroma to head retention to mouthfeel, etc so I suppose it can have a drastic impact depending on style...

The Pub / help buying sour beers
« on: July 06, 2015, 08:37:07 AM »
My friend loves sour beers and I am looking to purchase a couple of nice bottles for a wedding gift. I personally, don't have the palate for sours yet so am looking for recommendations. I am located in Colorado so that obviously affects what I can find.

With the limited research I have done and what I have seen, it looks like offerings from Cascade may be the best option. Any others that I should be aware of?

General Homebrew Discussion / classification for beer comp
« on: June 29, 2015, 10:43:17 AM »
I brewed two beers; a witbier that is dry hopped with citra and has habanero and pineapple in it and an American Blonde with lime zest and lemongrass.

Should these be classified as fruit beer, spice/herb/vegetable, or specialty?

Can I get away with just entering both in the specialty category? Oh wait I can probably only have one entry per category...

Yeast and Fermentation / What makes a lager a lager?
« on: June 26, 2015, 10:11:58 AM »
I have run into a bit of confusion regarding this lately. What things determine if a beer is a 'lager'. Is it just the yeast? A combination of the yeast, fermentation temperature, and post fermentation storage? If I fermented a batch at 70F with lager yeast would it be considered a lager although probably a quite bad one?

It seems like a lager is just as much (if not more) about the process than the actual yeast. To me, this creates a huge grey area. At the end of the day, I realize it is all about the results but I am just curios about others feedback. 

My buddy was over tasting my beers the other day and was asking about my lager on tap. He was curious if it was a 'real lager' like stored for weeks at close to freezing temps. I said no, I guess not. I fermented this around 52F and it has been in the fridge at 38F for a few weeks. I don't have the ability to truly lager a beer but I can cold condition after it has been kegged.

My milk jugs keep splitting from expansion/contraction of the water as it freezes and thaws. I have started filling them about 3/4 of the way full but it isn't preventing this. As they thaw, water gets in the chamber and I am continually having to wipe it down and dry it out.

I was wondering if anyone had any recommendations to replace them with something else that is easily attainable. 2 liter soda bottles seem to work well but something closer to a gallon would be idea.

General Homebrew Discussion / keys to a crisp lager
« on: June 05, 2015, 07:07:29 AM »
My second lager is on tap now and while although good it doesn't have the crisp lager character that I was going for. My first lager turned out fantastic however that was a dark lager and this is a light lager. I assume this is related to my fermentation process and lack of 'lagering'. Or perhaps it just needs more time. The beer has a malty and grainy character that I cannot really explain...not bad but different. Strangely enough it reminds me of Budweiser or something with a lot of adjuncts.

83% German Pilsner
17% German Vienna
2% melanoidin


Fermented at 52F, brought up to 62F over 5 days, brought back down to 52 over another 5 days and held. It has been in the keg at 38F for only about 3-4 weeks now. I don't have the ability to store it colder...

Is this strictly a temperature issue during fermentation and not being stored colder? I have read a lot of users' lager process so I don't really need to know the best one. Looking more for an explanation which I think I have likely already answered... :-\

Homebrewer Bios / Brewer Bio: Chris in Colorado
« on: June 03, 2015, 02:33:16 PM »

Who Are You:  My Name is Chris Goscha (Go-sha). Most people seem to pronounce it as Gos-cha upon seeing it for the first time. Most of my friends call me by my last name or some related version of it... I live west of Denver in Lakewood a few miles east of Red Rocks Amphitheater. I have become an active forum member and can be a compulsive poster as you may recognize. I figured I should probably get around to doing a bio since I am on the forum quite often. I am usually looking for advice or feedback as I consider myself an intermediate brewer. Brewing has been a basic evolution from enjoying craft beer to making it.

My two main hobbies right now center around beer (brewing, visiting breweries, craft beer) and music. I am guitar player/songwriter and a huge fan of most types of music. I listen to anything from jazz to progressive metal to techno. I am currently in a studio recording project with a drummer where we are working to complete a full length professional album with a lot of feature musicians. I enjoy the outdoors however am finding it quite difficult to make time for my normal camping and hiking with an 18 month old son.

Home Town: Lakewood

Homebrew Club: none

I've been a homebrewer since: 2009?

Do you have a homebrewing disaster you'd like to share? Nothing out of the ordinary. Some infected batches. Some overly experimental batches that had me questioning what the hell I was thinking (still do those from time to time).

What is your favorite style(s) to brew? For some reason, my lighter colored/bodied beers seem to come out best. Kolsch, American Wheat, Blonde. A lot of my beers are traditional styles with a twist where I will switch out one ingredient or do something slightly different to make it unique.

What style(s) will you never brew? I can’t say never especially since my beer palate has been expanding a lot lately. If I had to choose, I would have to say that I will never brew a smoked beer of any sort.

What was the first beer you ever brewed?  How did it turn out? A modified APA extract kit. We threw in some simcoe when it was the new, hot hop variety. It turned out great and instantly got me hooked on brewing. After transitioning to all-grain, I tried to duplicate without luck…I should give it another try again soon.

Have you ever had a homebrew mistake that turned out great? Probably but can’t think of any right now.

What is your favorite beer recipe? I honestly don’t think I have one. I try to keep my recipes pretty simple and have success with 3 malts in a lot styles that I brew.

Are you a BJCP Judge?  If so, what is your rank and how long have you been judging? I am not a judge

Do you have a favorite homebrew trick or gadget that you've found to make your beer better/brewing easier, etc? Nothing that hasn’t been discussed at length. Water treatment seems to have taken my beer to the next level. I do everything in a primary fermenter or in the keg and don’t feel that a secondary is necessary except for maybe aging purposes. Paint strainer bags to filter before fermenting, dry hops, fruit,etc. is a good one I learned here.

Describe your brew system. I brew 5 gallon batches on your basic 10 gallon round cooler with false bottom, brew kettle, and propane burner. I usually ferment in a 30L Speidel but will use buckets if necessary. I have built an insulated fermentation chamber that can heat in the winter and cool in the summer. It’s not as ideal as a chest freezer but seems to work pretty well for my purposes and is much better than having no control. I have been making small upgrades to my equipment and process over time which has seemed to impact the final product

How frequently do you brew (times/month or /year)? I seem to brew every 3 weeks pretty consistently.

What is your favorite malt?  Why? Right now I would have to say Schill Pilsner or Schill Light Munich are my favorites. They pretty much end up in everything that I brew right now. I really enjoy a nice clean malt character that is not overly sweet. The usage of specialty malts is quite limited in most of my batches that are not dark beers.

What is your favorite hop? Why? It depends on what I am trying to achieve. I use Magnum for bittering in pretty much everything. I use a variety of hops but none often enough to really have a favorite. I have grown to like Palisade hops quite a bit because it of it's wide range of applications. It's kind of like my cascades.

Do you have a favorite or house yeast? What qualities do you like about that yeast? My 3 main yeasts are US05, S04, and WLP029 however I use T58 and W34/70 from time to time and others occasionally (3711). For most styles that I brew, I am not looking for a strong yeast character. I will start to branch out to other yeasts at some point. Right now I am more about making decent beer that is repeatable.

What haven't we asked that you would really like to answer?

If you could serve your homebrew to someone famous, who would it be and what would you give her/him? Famous is relative is far as I am concerned. I would like to serve Casey Crescenzo a Golsch. I will try to think up a proper famous person...maybe John Elway (big Broncos fan)

Can you send a picture or two of some labels you've created for your homebrew? I have a couple labelled bottles laying around. I will snap a couple of pics of beers I have given away at my wedding and at xmas.

What's the most unusual ingredient you've ever used in a brew? Sake yeast. It made a great Asian influenced beer and I need to try it again...

Do you have any pets or kids named after beer styles or ingredients? Not yet. A lot involve my last name; GoschaLagerBier, Goschafest, Golsch

How many medals have you won from homebrew competitions? I think I have entered a total of 3 comps in 6 years. I plan to enter more (hopefully a couple this summer). I have won 1 blue ribbon for an American Strong Ale I brewed. I would like to enter more competitions but find it challenging to prepare and package successfully from the keg.

Do you brew alone, with friends or with someone you live with? I brew alone. For the most part it is a pretty solitary hobby for me. Sometimes I consider a club to get more feedback from others like me but it’s hard to find the time for that. That is probably why I am on the forum so much. I have some good friends that are heavily into craft beer but mainly drink the hoppy stuff and don’t seem to appreciate my beer. My wife and I drink 95% of what I brew however there are a lot of styles that she does not care for.
Are you an indoor or outdoor brewer? Garage with iTunes to my trusty wireless speaker. My setup is not ideal yet so I am running in and out of the house constantly which creates some challenges.

List some of the names you've given your beers. Which is your favorite?

Walter Wit – pineapple, citra hops, habanero
Chester Copperpot - American Strong
Dartmouth Ave – last batch from my last house. American Blonde with lime zest and lemongrass
Iliff Ave – First batch from my current house. Has evolved into an Altish type of beer
The Darkness – …Dave Chappelle’s Rick James skit

General Homebrew Discussion / harshness from keg hops
« on: June 03, 2015, 12:51:48 PM »
Wow...I am posting a lot today  ;)

I kegged and added 1 oz of citra in a muslin bag to an uncarbed keg. I have done this a few times with good success. This is an 18 IBU beer with only a Magnum bittering addition. I have a lot going on in this beer and balance is very important so I will be sampling it every day to make sure the flavors are right.

After ONE DAY the hop aroma and flavor is excruciatingly overpowering and super dank...literally a palate wrecker. It reminds me of a hoppy wheat beer with columbus hops that failed horribly a couple of years ago (I learned a lot from that beer). Anyway, is this likely due to hop matter that settled in the keg overnight and is being pulled out into the glass? It is purposely a cloudy beer and I don't see any specks floating around. I took a smaller, second sample and it seemed to be less powerful but still pretty much undrinkable...   

I am half tempted to pull the hops out but don't want to jump the gun. I have never noticed this in any of my keg hopped beers in the past granted those were APAs or IPAs and this is not. Any thoughts?

All Things Food / cooking with habaneros
« on: June 03, 2015, 08:41:01 AM »
I asked my wife to pick me up 1 habanero which will be thrown in a keg for about 3 days. She brought home about 8. I love spicy food but am afraid to cook with habaneros. Anyone have any usage recommendations? Should I always devein and deseed?

General Homebrew Discussion / first batch with new kettle
« on: June 03, 2015, 07:23:31 AM »
So my tried and true kettle finally had to be replaced and I am planning for my first batch with the new kettle.

My new kettle is larger and has a smaller height:width figure. Since it is proportionally wider, should I expect more evaporation? I will be brewing one of my regulars to help me dial it in but hoping to make small adjustments beforehand regarding preboil volumes based on expectations.

Beer Recipes / belgian single
« on: June 02, 2015, 06:08:12 AM »
Can anyone direct me to a good recipe?

I was thinking:
82% pilsner
9% sugar
4.5% wheat
4.5% biscuit

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