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Messages - goschman

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136
All Things Food / Re: cooking with habaneros
« on: June 04, 2015, 08:36:59 AM »
What's the best process for drying them?

Great ideas here. I like the cocktail idea for sure as I use jalapenos and cilantro in a tequila drink that is delish. I think the fist stop will be salsa to get a feel for them. I can add extra of the other ingredients if I go overboard on the hab...

137
Homebrewer Bios / Re: Brewer Bio: Aaron From Long Beach
« on: June 04, 2015, 08:33:34 AM »
Welcome aboard!

138
Homebrewer Bios / Re: Brewer Bio: Chris in Colorado
« on: June 04, 2015, 08:09:39 AM »
Haha! I guess it would help if I was actually in photobucket not dropbox...

139
Homebrewer Bios / Re: Brewer Bio: Chris in Colorado
« on: June 04, 2015, 07:33:20 AM »
Thanks everyone! I appreciate all of your help throughout the years. I will work on getting pics up. For some reason, I am having trouble with linking from Photobucket.

I use Photobucket.  Did you use the 'direct' link ? There are three links IIRC, and the 'direct' one is the one that posts correctly.

I have a feeling you might be on to something. When I click 'share' then 'get link' it just pops up without any other options. Every time it appears to produce a different link. I will keep poking...

140
General Homebrew Discussion / Re: Green Beers
« on: June 04, 2015, 07:17:50 AM »
I think all my beers are better after a few weeks lagering in the keg. Even IPAs.

I agree. I usually don't make any hard judgements on a beer until it has been in the keg for a month or so. Many beers that I wasn't too crazy about improved immensely with some time including my current APA that is hopped similarly to how I would do an IPA.

141
General Homebrew Discussion / Re: harshness from keg hops
« on: June 04, 2015, 06:19:18 AM »
Thanks for the links. I am going to give it a couple of more days before taking any action. The keg sitting right next to it was keg hopped in the same manner and has not exhibited this issue. I am hoping it was just the initial fine hop matter that slipped through.

142
Homebrewer Bios / Re: Brewer Bio: Chris in Colorado
« on: June 04, 2015, 06:13:20 AM »
Thanks everyone! I appreciate all of your help throughout the years. I will work on getting pics up. For some reason, I am having trouble with linking from Photobucket.

143
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

144
General Homebrew Discussion / Re: harshness from keg hops
« on: June 03, 2015, 02:32:15 PM »
Thanks guys. It is a loose cloth bag. So you think the harshness is from hop particulate?

This is what I have used in the past without issue but I guess this time is just different. Since it is only 1 oz I will wait to see if it continues to be a problem before taking any action. I have a feeling loose matter will decrease with time.

145
General Homebrew Discussion / Re: first batch with new kettle
« on: June 03, 2015, 01:08:41 PM »
Thanks. Since I am taking a post-cooling measurements and imputing that in Beersmith, I can't truly know my evaporation rate I suppose. I am basically getting one sum of losses. I will need to rethink my process and possibly start doing a true post boil, pre cool measurement.

 

146
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?

147
All Things Food / Re: cooking with habaneros
« on: June 03, 2015, 10:53:49 AM »
Another trick is to cut a couple slits in the pepper - just through the flesh on either side - and toss it in whole. I do this sometimes when cooking with them, too. You get the nice flavor and some heat, but not near as much as dicing the whole thing up.

Maybe I will use this method in the beer as well so I don't have to deal with dicing the little bastards up. Will probably take longer to get to my desired result but also less prep time.

148
Kegging and Bottling / Re: After the force carb???
« on: June 03, 2015, 10:48:36 AM »
The method I am trying is carbonating at 20psi for a couple days then dropping it down to 8 to 10 psi to dispense.

That's pretty much what I do. Start high then ramp down to serving pressure over a few days to avoid overcarbing.

For my system that has 4 different styles on at all times, 11 psi @ 38F is about perfect. That keeps me around 2.4 vols which seems to be a good "catch all" pressure.

149
All Things Food / Re: cooking with habaneros
« on: June 03, 2015, 10:20:53 AM »
Thanks. You read my mind about the salsa.

150
General Homebrew Discussion / Re: first batch with new kettle
« on: June 03, 2015, 10:11:37 AM »
Good to know. Thanks. I think beersmith has a 4% cooling loss as default...

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