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Messages - goschman

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121
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.

122
I have had similar problems with recent batches. My first stop, is to calibrate my thermometer since nothing in my process has changed other than adding yeast nutrient during the boil. The thermometer would likely have to be significantly off since I normally mash around 150F but I don't know what else could be the cause.

123
Just checked a ball lock disconnect diameter and pin lock disconnect diameter.

Ball lock is 16.5mm
Pin lock is 16.75mm

So, a pin lock disconnect will definitely fit on a ball lock post and being more shallow will allow it to engage the poppet.  The question will be about the o-ring sealing well enough - that I don't know.

Thanks. I will give it a shot and try to remember to update afterward which will be more than a week after I dry hop.

124
Do your pin lock disconnects have barbs or MFL connections? Could you borrow a gas disconnect from him and switch out? Even if it's barbs, it will only cost you ~2" of gas line to cut off and switch out a couple of times.

They are not barbs. I will see if he has an extra ball lock disconnect that I can swap out temporarily.

125
Ingredients / Re: Brewing with Tea
« on: May 25, 2016, 09:52:28 AM »
I used oolong tea in a ~1.050 rice adjunct lager. I cold steeped 4 oz of tea in a French press for about 36-48 hours and added to 5 gallons of finished beer. The tea character is pretty strong but the base beer is very transparent. I added sake as well which muddles the perception of the tea a bit. If I attempt again, I will cut the tea down to 2-3 oz but would consider 4 in a darker, stronger, more complex beer.

Definitely choose your tea wisely. The oolong has a nice herbal, fruity character but I almost used a green tea which I think would have added an undesirable grassy, vegetal flavor after tasting the two teas side by side. 

126
I brewed a beer for my buddy who is going to give me a ball lock keg to fill. I have a pin lock system and am wondering if I can at least seal/purge the keg after it is filled by pushing it on in bursts. This way I can store it decently before he gets the keg.

127
Ingredients / Re: malt substitute for molasses?
« on: May 24, 2016, 12:34:55 PM »
I have used Granma's Origianal with success. It is first running of cane sugar, and is unsulfured.

This is the kind I have been seeing a lot of. The recipe recommends light molasses but I can't seem to find any designations other than 'molasses' or 'black strap molasses'
Granny's makes a Robust Molasses, which is the second runnings. Blackstrap is the third runnings, and has the most flavor, too much according to some.

Picked up some of the regular. So now about the amount. Will 2 oz be noticeable in a lighter beer? Obviously, I don't want to overdo it but it would nice to get just a slight touch to add complexity.

128
Ingredients / Re: malt substitute for molasses?
« on: May 24, 2016, 10:45:51 AM »
I have used Granma's Origianal with success. It is first running of cane sugar, and is unsulfured.

This is the kind I have been seeing a lot of. The recipe recommends light molasses but I can't seem to find any designations other than 'molasses' or 'black strap molasses'

129
Ingredients / Re: malt substitute for molasses?
« on: May 24, 2016, 10:44:42 AM »
Keep in mind that we are only talking about 2 oz of molasses here which I thinks worked out to about 1.3%. It seems that if I used malt I should at least double that amount which starts to darken the color past the point that I want to go which leads me to my next question: will 2 oz of some of the dark crystal malts listed be perceptible in the in the finished product? For simplicity's sake let's just say this is a wheat type beer fermented with K97

I am starting to overthink this as usual.  >:(

130
Ingredients / Re: malt substitute for molasses?
« on: May 24, 2016, 06:54:25 AM »
I don't think, from everything I've tasted, there is a malt that is a sub for molasses.  There's an undeniable flavor to molasses that is not found in other sugars - or malts for that matter.  That said, I also think molasses is very easy to overdo in beer and can be polarizing, so perhaps a super dark crystal is a better solution anyway.  You could try Patagonia Crystal 190L but it'll bring some toasty notes along with the dark sugar notes.

Thanks. I realize that there is no malt sub for molasses but thought there might be something that imparts molasses like flavors. The issue is even if there was something close, molasses is 80L while any malt I would use would likely be higher than that. This is for a ~5 SRM beer so I assume the molasses is just adding complexity more than anything. I think the amount is 2 oz at flameout. I suppose I should just find some molasses...

131
Ingredients / malt substitute for molasses?
« on: May 24, 2016, 06:33:11 AM »
Which malt would you say imparts the most molasses like flavors? I have a recipe that calls for a very small amount of molasses however I don't feel it is necessary to buy a full bottle. I am considering just using a very dark crystal malt or something that may impart a similar character.

132
Ingredients / Re: Simpsons Golden Promise extract potential
« on: May 24, 2016, 06:29:39 AM »
Thanks all. I got really low efficiency when using GP for the first time so I thought part of the problem might be a lower potential. The only other thing I can think of is that the grains were milled about 10 days prior to brewing and may have been exposed to air and short periods of sunlight.

133
Commercial Beer Reviews / Re: NE IPA reviews
« on: May 20, 2016, 01:09:58 PM »
So do all of the breweries that make these beers classify them as NE IPAs? It seems that some of them other than the Tree House offerings are just typical examples of AIPAs.

I was at a beerfest here in CO a couple of weeks ago and some of the breweries that were there are starting to brew and classify beers as NE style IPAs. Until recently, the fad hadn't seemed to make it this way.

134
Haven't brewed a relatively higher gravity beer in a while so I am trying to squeeze in a Kottbusser inspired beer fashioned after Grimm Brothers Snow Drop.

48.1% Pilsner
38.4% Wheat
7.7% Flaked Oats
3.9% Honey
1.3% Molasses

1.068
K97
I finally came to the conclusion I don't like K97 at least not for beers that need to be clean flavored. I made a blonde ale with k97 that had a mild spicy phenolic flavor that really came through after a couple weeks lagering in the keg. I concluded that spicy taste would be fine for wheat beers and maybe other more complex brews, but, the blonde didn't have any other dominate flavor ingredient so  the spice/phenol was the dominate flavor.

Interesting. I haven't noticed that yet but have not really tried it in cleaner beer styles. In the beers I have used it in I couldn't detect much of a difference between it and US05 other than maybe a bit more mouthfeel since it attenuates less for me. What temps do you run it at? I think I am normally around 62F.

135
Haven't brewed a relatively higher gravity beer in a while so I am trying to squeeze in a Kottbusser inspired beer fashioned after Grimm Brothers Snow Drop.

48.1% Pilsner
38.4% Wheat
7.7% Flaked Oats
3.9% Honey
1.3% Molasses

1.068
K97

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