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Messages - goschman

Pages: 1 [2] 3 4 ... 218
16
Yeast and Fermentation / Re: Off flavors from stressed lager yeast
« on: September 15, 2017, 07:46:52 AM »
Thanks all. Definitely not acetaldehyde here. I guess I will keep guessing.

17
Equipment and Software / Re: Converting to natural gas
« on: September 14, 2017, 05:39:26 PM »
Thanks. After looking at an old brulosophy post looks like I am all set. Just need a conversion valve and a hose to the connection at the wall.

18
Equipment and Software / Re: Converting to natural gas
« on: September 14, 2017, 04:09:48 PM »
Let me add this further thought, propane out of the tank is maybe a 0.5 psi.  Natural gas out of a pipe is maybe 0.25 psi.  Therefore, converting a propane burner to natural gas will typically result in a much less powerful burner.

Got ya. I thought the point of the orrifice was the equalize the pressure. The burner came with one for natural gas but of course I can't find it. The connection at the wall it like six feet of or the ground which is why I need an extension hose. The short hose that I need to replace is pretty big. Like 3/4" ID.

At the end of the day I will give it a shot since the gas line is sitting there. If propane is better I can easily go back.

19
Yeast and Fermentation / Re: Off flavors from stressed lager yeast
« on: September 13, 2017, 10:10:02 PM »
I mostly use 34/70 and it pops up about once a year. It's almost like a mix between oxidation and gym sock in flavor and aroma. The last batch with this problem seemed to improve dramatically after a couple of months in the keg. I also seem to be a lot more sensitive to it than most and sometimes pick it up in certain commercial beers that are lagers. The beer did seem to lag more than most but attenuated well.

20
Yeast and Fermentation / Off flavors from stressed lager yeast
« on: September 13, 2017, 09:49:37 PM »
Any resources regarding possible off flavors for beers produced from stressed lager yeast? I underpitch and every once in a while get a strange flavor that i assume is related to this bad practice.

21
Equipment and Software / Converting to natural gas
« on: September 13, 2017, 06:56:11 PM »
Help. I'm an idiot.

Pulled down a gas heater and will use the line to brew. From what I understand I should just need an orrifice for my burner and an extension hose from gas at the wall to the burner. Can anyone provide what they specifically did to convert?

22
Commercial Beer Reviews / Re: DFH 120 minute IPA
« on: September 11, 2017, 03:33:41 PM »
Website says 15-20% abv

23
Beer Recipes / Re: Brown ale.
« on: September 07, 2017, 01:26:25 PM »
Yeah, I agree that the chocolate is pretty negligible in brown. I was more saying that, in general, a higher pH softens roast character IMO. Obviously not too much roast here. I just like mine at 5.5 a little better.
I see some folks add all the rosted grain during mash out. Would this be another way to soften the roast charecter?

Sent from my SM-G930P using Tapatalk

Yes. It all depends what you want in the beer. If you want less roast character just use less roasted malt. I think a lot of people add it later when attempting to get more color without the roast.

24
Beer Recipes / Re: Green Apple Beer Recipes
« on: September 06, 2017, 09:20:25 AM »
I had a similar situation a couple of years ago. I picked the apples before they were ripe (didn't realize they were going to turn red) and made a tart apple saison. Froze about 5 lbs of quartered apples and added once fermentation slowed. It was actually quite good.

25
Ingredients / Re: cinnamon sticks vs. ground cinnamon
« on: September 02, 2017, 09:38:50 AM »
Great. Thank you. Maybe 1-1/2 sticks at the end and more post fermentation if necessary.

26
The Pub / Re: song title game
« on: September 01, 2017, 02:28:11 PM »
I am Music - Common

27
Yeast and Fermentation / Re: belle saison question
« on: September 01, 2017, 02:08:17 PM »
I don't have my notes but I think my recent one went from 1.052 to 1.003 in about a week or less.

28
Beer Recipes / Re: Brown ale.
« on: September 01, 2017, 01:04:27 PM »
Not a lot, recipe (janet's brown)
has about 4% chocolate 350L and 8% crystal 40L.
Any thoughts on replacing the 6% wheat with chocolate rye?

Thanks guys.


Sent from my SM-G930P using Tapatalk

I assume the wheat you are referring to is chocolate wheat? I love chocolate rye so I say go for it.

I normally shoot for a mash pH of 5.6 for brown ales but I brew on the malty spectrum of the style. Dark and bitter/hoppy are two things that usually don't go well (outside of wookey jack :'() together for me
No sir, the recipe says white wheat or pale wheat. Assuming the wheat in the recipe is for head retention and body I was thinking of the choc rye for; head retention, body and another dimension of roast/chocolate flavor.

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Sounds good to me either way. That should up the roast character for sure.

29
The Pub / Re: song title game
« on: September 01, 2017, 01:03:12 PM »
Music For Life - Hi-Tek

30
Beer Recipes / Re: Brown ale.
« on: September 01, 2017, 12:55:50 PM »
Not a lot, recipe (janet's brown)
has about 4% chocolate 350L and 8% crystal 40L.
Any thoughts on replacing the 6% wheat with chocolate rye?

Thanks guys.


Sent from my SM-G930P using Tapatalk

I assume the wheat you are referring to is chocolate wheat? I love chocolate rye so I say go for it.

I normally shoot for a mash pH of 5.6 for brown ales but I brew on the malty spectrum of the style. Dark and bitter/hoppy are two things that usually don't go well (outside of wookey jack :'() together for me

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