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Messages - goschman

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16
Kegging and Bottling / Re: super foamy pours
« on: February 02, 2016, 08:47:03 AM »
Is every single pour foamy, like if you pour a second glass immediately after and still get tons of foam?

Yes. Consecutive pours are not quite as foamy as the first but still very bad

17
All Grain Brewing / Re: water profile for black lager
« on: February 01, 2016, 08:30:45 PM »
Mine has 4.6% carafa II and 1.1% midnight wheat. The rest is 55% light Munich, 37% pils, 2.3% caramunich


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This one is very similar to yours but with the amounts of pils vs Munich pretty much swapped. I use some amber malt for no reason whatsoever but I like it.

18
Kegging and Bottling / Re: super foamy pours
« on: February 01, 2016, 06:16:54 PM »
Is there a huge temperature difference between the keg and faucet?  How does an immediate second pint pour? A neighbor of mind had lots of foam due to the temp difference. We insulated his line which helped a little, but he really needs a tower fan.

-Tony

Consecutive pours immediately after each other are still very foamy.

19
All Grain Brewing / Re: water profile for black lager
« on: February 01, 2016, 05:11:15 PM »
Understood.....I just haven't gotten what I expect out of it when I tossed it in at the end for Schwarzbier.   End of the day it just depends on what you expect and what you want....no right or wrong answer.


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I want some roast. I think I will reserve the late additions for something like a black IPA

20
All Grain Brewing / Re: water profile for black lager
« on: February 01, 2016, 05:06:55 PM »
I Guess that's where I may differ here...I'm not just looking for color in Schwarzbier. IMO subtle smooth roast , chocolate and coffee nots are great, and blended with malt from Munich and pils with good hop balance makes it so tasty.


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I agree with this. Mine has a couple of quirky things that keep it from being a traditional schwarz so I don't concern myself too much with trying to match the style.

21
Kegging and Bottling / Re: super foamy pours
« on: February 01, 2016, 05:03:14 PM »
Infection possibly? Has this happened w. other beers?

It seems to have happened with every keg he has bought in the last 6 months or so.

22
All Grain Brewing / Re: water profile for black lager
« on: February 01, 2016, 04:27:58 PM »
This has carafa iii special so the roast is already pretty limited. I may experiment with adding the carafa later but it may not be necessary.

23
Kegging and Bottling / Re: super foamy pours
« on: February 01, 2016, 04:23:09 PM »
No worries dudes. I appreciate the insight. He has had his system for quite some time and never had this issue. Seems that cleaning or replacing the line is the first step.

24
Kegging and Bottling / Re: super foamy pours
« on: February 01, 2016, 04:15:29 PM »
Agreed with the above. Also I'd remove and inspect the liquid post (and poppet)for clogs. Like Steve said, hop particles can clog up the poppet/post. And I wonder too if the beer's overcarbed - at 35F and 9 or 10psi, you'd get 2.5ish volumes. Chris - I know you said even below 5psi it's foam, but where does he leave the pressure set ?

Let's see it seemed to be maybe 7-8 psi at most when he showed me and turned it down. I will have to ask what he normally keeps it at but I am pretty sure it is below what would be needed to overcarb.

Let me repeat that he is having issues with commercial 1/4 barrel kegs.

25
Kegging and Bottling / Re: super foamy pours
« on: February 01, 2016, 02:51:36 PM »
Thanks. He pours correctly and I poured a couple the other day and was baffled. I have 4 kegs on and have never quite experienced what he has going on. Maybe I should just tell him to start by replacing the lines. Also theses are commercial kegs with sanke connections I believe.

26
Kegging and Bottling / super foamy pours
« on: February 01, 2016, 01:47:36 PM »
My buddy has a kegerator with a single tower. He keeps the thermostat set at 35F. His pours are extremely foamy even when he has the pressure set below 5 psi. I am not sure of the diameter but the length of the line from the keg to the spout is probably about 10 feet. I thought that maybe the first pour is foamy because the tower is at ambient room temperature however each consecutive pour is very foamy as well. Any obvious advice I should give him?

27
All Grain Brewing / Re: water profile for black lager
« on: February 01, 2016, 11:29:03 AM »
Brewing something similar to a schwarzbier and am curious what I should do with my water. I am planning for 'brown balanced' water profile with a mash pH of ~5.57. Does this sound like a decent plan? Color is 25 SRM

that's what I do on water and PH.

Good to know. Thanks Ken!

28
General Homebrew Discussion / Re: hop stand exbeeriment
« on: February 01, 2016, 09:59:19 AM »
Chilling to 170F only takes a couple minutes at most right? If that's the case, I don't see it being that much easier to do the non-chill method however I leave my chiller in the kettle with lid off during hopstands.

29
All Grain Brewing / water profile for black lager
« on: February 01, 2016, 08:10:02 AM »
Brewing something similar to a schwarzbier and am curious what I should do with my water. I am planning for 'brown balanced' water profile with a mash pH of ~5.57. Does this sound like a decent plan? Color is 25 SRM

30
Beer Recipes / Re: Trappist Single recipe
« on: January 30, 2016, 09:03:25 AM »
In my opinion, t58 is not a saison yeast however it does attenuate pretty well. I have used it with good success in wits and have considered Belgian pale ales and even something similar to what you have in mind. I tried a saison with it once and it didn't seem to fit the bill...

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