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Messages - goschman

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166
Beer Recipes / Helles Lager
« on: January 02, 2017, 01:25:50 PM »
First off, let me say that this will not be LODO, will utilize a single infusion mash, and they yeast will be 34/70 so we can just assume it will not be very good  ;)

Should I use 100% pilsner malt?

The plan right now is
92.5% pilsner
5% munich 6L
2.5% carahell

FWH addition of Spalt hops for 18-19 IBUs

Any feedback regarding this fundamentally flawed beer?

167
I like to listen to extremely complex progressive rock/metal when I brew. It's a method to make the final beer undeniably better.

168
General Homebrew Discussion / Re: My Brew Years Resolution
« on: December 27, 2016, 10:13:42 PM »
We're planning on moving states in 2018 so my goals for 2017 mostly involve winding down my current brewing and using the ingredients I have on hand without buying much more. I'd rather move beer than grain so I'll have something to drink while getting settled into a new living environment.

My 2017 beers will mostly be dialing in working with my mixed saison culture, brewing a little more spontaneously fermented beers (very early 2017), a few more sour beers and a handful of hoppy beers to exhaust some of the hops in the freezer.

To what region are you moving?

Denver
Jealous, I'd love to live around that area. Why don't I? I'm 33, not married, no kids, no set career...wtf? I gotta makes some gawd d@mn changes!

C'mon down. Everyone else is...

169
All Grain Brewing / Re: Brewing Science vs. Citizen Science
« on: December 27, 2016, 08:29:28 PM »
Just an observation. The other day and new brewer posted a question about bottle conditioning and there were zero replies after 3 days. After less than 24 hrs a thread arguing about showing respect to scientific data gets 47 replies.

Edit, actually I think it was about a recipe...

Very good point. Discussion regarding other topics seems to have taken quite a back seat...

170
Yeast and Fermentation / Re: British Blonde - dry yeast recommendation
« on: December 23, 2016, 09:26:58 PM »
If you want to use a dry strain, my suggestion would be BRY 97 (a.k.a. Ballantine Ale).  It is of British origin.  I used it one summer for my British blondes.  It is more attenuative than the maltotriose-challenged strains, but less attenutative than Nottingham and US-05. This strain should be fermented at 68F.

Thank you. I have been wanting to try that strain. I thought it was the same as wy1272 but maybe I am confusing it with something else.

171
Yeast and Fermentation / Re: Wyeast January - March PCs
« on: December 23, 2016, 09:23:07 PM »
That rug really tied the room together.

172
All Grain Brewing / Re: Holiday Ale
« on: December 16, 2016, 08:52:30 AM »
So i tasted it. It almost has a coffee flavor to it, which isnt bad, but not what i expected or what i was going for. The cinnamon is almost non existent in the flavor, i wonder if that is because i added cinnamon sticks rather than ground cinnamon.

The overall beer looks slightly cloudy/murky. However there isnt any sediment in the bottom of my glass. Any ideas what could have caused this? The color is dark brown but the murkiness makes it almost light brown at the edges of the glass. Ill take a photo tonight and post it.

I would think the murkiness is from cinnamon in suspension. It will likely clear up with some time.

How much did you use? I use 1 tsp of ground cinnamon per 5 gallons for light flavor.

173
The Pub / ever changing palate
« on: December 16, 2016, 08:18:54 AM »
The same beer can taste significantly different to me from day to day; homebrew or commercial. I was discussing this with my buddy and he mentioned a lot of that can be related to changes body chemistry. Does anyone have any information on that? I realize that there are probably a lot of factors that can affect taste especially recently consumed food or drink.

I have just started to look into and I am finding more about how your palate can change as you age. This is just an exercise of curiosity. 

174
Yeast and Fermentation / Re: Recent use of US05
« on: December 15, 2016, 10:43:54 AM »
I have fermented US-05 at lager temls just as an experiment. I fermented a small batch at 50* with a huge pitch and it dod just fine. It was actually quite lager like too, but still not quite a lager. I dont know if I would donit again, just theiwing it out there after reading the last post.

It has always been reliable for me as a go to Ale yeast but floculation and clarity does seem to vary.

I have heard of others using it at 50F with no issues as well other than it takes a bit longer which is no surprise...

175
Beer Recipes / Re: Brown Ale, critique
« on: December 15, 2016, 09:48:09 AM »
It looks great to me but I have very little experience with special roast as well. I can say that I don't think that amount would be too much...

176
Beer Recipes / Re: First Porter Recipe
« on: December 15, 2016, 09:33:10 AM »
I think you are going to want more than 3% roasted grain. I think a lot of people use a combination of chocolate and black patent for Porter and chocolate and roasted barley for Stout.

178
Yeast and Fermentation / Re: Catalyst Fermentation
« on: December 14, 2016, 11:55:46 AM »
I transfer directly from the spigot of my speidel and I always end up transferring some yeast. Even if not reusing yeast, it would be a benefit for me to remove the yeast completely before transferring. I guess I should just be looking for a conical in general...

I have thought about the same thing. A conical of some sorts would be cool. But I agree, moving this thing around seems awkward. Getting it down into a chest freezer for fermentation would be interesting.

How do you like those Speidel fermenters anyway?

I love mine. I have adjusted to get a higher final volume however I am still trying to eek out as much beer as possible which leads to some yeast transfer. I may have to increase my volumes again so that I get more than enough.

179
Yeast and Fermentation / Re: Catalyst Fermentation
« on: December 14, 2016, 11:35:03 AM »
I have seen beer skunk in as little as minutes. All light matters.

A VERY hoppy beer in direct string sunlight, yeas...I've seen it in as little as 5 minutes.  But I can't see it being a problem in 99% of cases.

The only experience I have with skunked homebrew is when I have been outside on a sunny day with it in a clear glass. This is the least of my worries....

180
All Grain Brewing / Re: Holiday Ale
« on: December 14, 2016, 11:25:21 AM »
How much cinnamon did you use? I assume the cinnamon and orange with come through fine considering the simple recipe. What yeast did you use?

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