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Messages - goschman

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166
General Homebrew Discussion / Re: AHA Membership
« on: June 17, 2016, 10:54:10 AM »
Bummer. Thanks

167
General Homebrew Discussion / Re: AHA Membership
« on: June 17, 2016, 09:35:24 AM »
I am looking to purchase an AHA membership on Amazon since I have a gift card. It is not resold so it is sold directly by AHA. Is there a way to still get the promotional hops that are currently being offered? Is there a way to get the eZymurgy only option?

168
Ingredients / Re: Adding Fruit Puree in Stages
« on: June 15, 2016, 11:19:21 AM »
I would go with the half now, half later (if necessary) approach. I have a wheat beer that I used 45 oz of pureed pears for 5 gallons and it seems to be about the perfect amount. I realize that is a different base beer and different fruit however I assumed the pears would get easily lost.

169
General Homebrew Discussion / Re: Rut, but ok with it
« on: June 08, 2016, 02:57:08 PM »
I get in a rut a couple of times a year it seems. After I brew a few really good batches consecutively I always get a couple the are kind of 'meh' which makes me question if I know anything about what I am doing. Right when I start to gain some confidence in my processes, recipes, etc. something inevitably happens to make me second guess everything...

170
Extract/Partial Mash Brewing / Re: How do I Improve a Blonde ale kit
« on: June 03, 2016, 09:02:53 AM »
Obviously haven't seen the kit recipe:
1.  Use the palest extract you can get. Briess pils DME is my favorite (for small batch hop trials), for fermentabillty, flavor and pale color.
2.  Use 1056
3.  Cool as close to 60-65F as you can manage before pitching.
4.  Try to hold fermentation temps in the low to mid 60s. Adding the fermenter to a tub of water with frozen water bottles works pretty well. Swap bottles out twice/day.
5.  Sub 1/2 lb of sugar for extract. It'll help lighten the beer in body and color, as extract is not as fermentable as grain (and is darker).
6.  Target 30ish IBU, with maybe 23ish IBU @ 60 min, the remaining IBU added evenly @ 15 min, 5 min  and flameout, consisting of Cascade, Centennial or a blend of both.
7.  Assuming you use brewing software, target 1.050 -1.054 OG and sub in some crushed malt - maybe 3 or   4 oz of aromatic or honey malt, steeped @ 155F for 30 mins, strained and added to the pot.

Hope this helps.

#5 was key for me when doing liquid extract batches

171
Ingredients / Re: Blood orange puree
« on: June 02, 2016, 01:04:56 PM »
From what others have told me, you can pretty much neglect the change in ABV from adding most fruits because you are adding volume along with the sugar so it ends up a wash.

172
Yeast and Fermentation / Re: IPA with WY2565
« on: June 02, 2016, 07:20:17 AM »
What's the thought about the higher ferm temp?  I was thinking doing the Kolsch yeast would make an IPA "too clean."

IMO opinion you want a clean yeast profile for an IPA to let the hops shine.

173
Yeast and Fermentation / Re: Nottingham dry yeast and esters
« on: June 02, 2016, 07:19:32 AM »
I need to give this yeast a try. I realize it isn't necessarily a sub for US-05 but it sounds like it will get me higher attenuation which I have been looking for.

174
Try Carafa Special 3 malt first.  It has the husk removed so you get less ashy/bitter/burnt flavor out of it.

Midnight Wheat as well.

175
Ingredients / Re: Grapefruit puree
« on: June 01, 2016, 09:56:02 AM »
I had a sample of my buddies grapefruit IPA recently. I believe he added 2 pureed grapefruits at the end of the boil and then some zest with the dry hops. It turned out really good. The grapefruit character is prominent but melds well with his choice of hops. Apparently the acidity from the grapefruits didn't cause any issues during fermentation.

176
Yeast and Fermentation / Re: IPA length of fermentation question
« on: June 01, 2016, 07:20:25 AM »
do you use ss dry hop cannister?  If so, does it really keep pellet hops out fairly well?

I bag mine and throw them in at kegging. I get some hop debris for the first few days while I pull samples for evaluation but after that it's all good.

177
Yeast and Fermentation / Re: IPA with WY2565
« on: May 31, 2016, 05:57:33 PM »
That yeast is great in hoppy beers imo. I have done a wheat IPA and a current APA with good success.

178
All Grain Brewing / Re: water profile help for crisp beer
« on: May 27, 2016, 10:33:29 AM »
Well I guess I will just have to hope it turns out crisp. It is an ale so it won't have that same lager feel.


FWIW I make a good cream ale with 1056 that is pretty crisp and lager-y. I mash it @ 5.25 pH and it finishes @ 1.009.

Yeah hoping to get below 1.010 with K97. I think that the lower and longer mash with the addition a bit of agave at the end of the boil will help. Session went well. Appears that I hit my estimates dead on. Cooling now.

179
All Grain Brewing / Re: water profile help for crisp beer
« on: May 27, 2016, 09:39:44 AM »
Well I guess I will just have to hope it turns out crisp. It is an ale so it won't have that same lager feel.

180
The Pub / Re: How bout them Pens
« on: May 26, 2016, 08:53:48 PM »
Just in case anyone missed it, the PENGUINS are onto the STANLEY CUP FINALS with home ice advantage with a 2-1 game 7 win. As a side note, for all the football fans out there, hockey is the real physical sport where the players show true heart, toughness, skill, and bravery!

Go Broncos!

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