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Messages - goschman

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196
General Homebrew Discussion / Re: Sunlight On My IPA!
« on: January 07, 2014, 12:33:41 PM »
How long was it in the sun? Is it a white plastic bucket? I would think that the plastic would block anything harmful but will let others in the know chime in.

I am constantly moving my bucket around to keep it at the correct temperature. I have gotten in the habit of just covering it with a towel to block any light...

197
Ingredients / Re: Bravo Hops
« on: January 07, 2014, 11:41:16 AM »
Just kegged the pale ale.

I definitely get a dank/resinous character similar to Columbus which I assume is from the Bravo. Strong lasting hop flavor. I dry hopped with 1/2 oz of Bravo and 1/2 oz of Simcoe but the aroma is definitely more subdued than I was expecting. I think I may have had some hop storage/age issues because when I added them them to the fermenter I noticed that they weren't as fragrant as they should be.

goshman, i'd likely place that aroma with simcoe.  I've tried bravo in a couple single hop batches with various malts, and I'd never place a dank-ish aroma from it at all....mostly faint citrus and a bit floral.

It is an excellent choice for bittering, if you're looking for (as stated earlier) clean, focused bittering.

That's actually exactly what I am going to do for my next attempt. My plan is to do simcoe alone for dry hop, decrease the bittering amount of Bravo, and move it from FWH to 60 minute addition. If I still don't care much for it, I will replace it with Magnum which is my normal "go to" for bittering.

The beer has come together a bit more and is actually pretty decent. Just too dank for a standard pale ale. Sometimes my lack of understanding of ingredients hinders my ability to make balanced beer...this is one example...

198
General Homebrew Discussion / Re: regular beer line up
« on: January 07, 2014, 09:10:02 AM »
Thanks for all the comments.

I have considered reducing my batch size so that I can brew more often but still not sure. I am thinking about using smaller batch sizes to bottle bigger experimental beers that can age and stick around for a while. Maybe I will start with 3 regulars for now as that seems like a good number. A couple of them seem to have a seasonal feel to them anyway so I could probably keep those to a couple of times a year.

199
General Homebrew Discussion / regular beer line up
« on: January 06, 2014, 05:07:24 PM »
I have finally decided to start a line up of regular beers so that I can tweak and perfect each recipe over time. I have been experimenting a bit too much and making some interesting beers but I have definitely learned that simple is usually better for me. I have done certain recipes multiples times but never regularly.

I have narrowed down to 5 recipes which I like, think are interesting, and would like to perfect. I will do other beers every once in a while but want to stick to these core recipes for a while. Who else does this and to what extent? 5 is probably more than I need considering I can only have 3 on at once and usually only brew one batch every 3 weeks.

I have got them down on paper with their specs (ABV, OG, IBUs, etc) and I have noticed that the taste for my personal brewing is driven more toward "american" styles and lighter colored beers. I have an interpretation of a Kolsch but every one of the 5 different beers is pretty american-centric with some sort of twist.

200
Ingredients / Re: Dry hopping an Old Ale
« on: January 06, 2014, 02:45:58 PM »
FWIW, Great Divide's award winning old ale Hibernation is dry hopped...think it's been a while since they won anything...

201
Kegging and Bottling / Re: Keg volume indicator
« on: January 06, 2014, 12:55:04 PM »
I am interested in this as well. I think I will have to start tally marks for every pour... Somehow my kegs last longer than I expect.

202
Yeast and Fermentation / Re: Wyeast 3711 French Saison
« on: January 06, 2014, 10:21:06 AM »
Had a friend's saison with 3711 fermented in the low 60s recently. It was good but definitely had subdued characteristics with what you would expect from 3711. It was definitely less peppery and citrusy from what I remember from prior batches...

203
Ingredients / Re: amarillo sub
« on: January 04, 2014, 09:36:11 AM »
Is there a reason why your not using Amarillo?

I am using them now but am running out. I am more curious than anything. I am a pretty cheap brewer and saw that the prices increased substantially recently. I have never been able to get citra or simcoe for cheaper which I can now and I don't spring for those often. Amarillo is prevalent in many of my beers so I could probably work around it. Know a good place to get Amarillo pellets?

204
Ingredients / Re: amarillo sub
« on: January 03, 2014, 01:45:43 PM »
Sounds like a good idea. I would like to try ahtanum but they may be harder to come by than I like. Maybe I will try a cascade/centennial split which I have plenty of right now.

205
General Homebrew Discussion / Re: What's Brewing this Weekend 1/4/2014?
« on: January 03, 2014, 01:39:28 PM »
Just added dry hops to my "American/Amarillo" Kolsch. Next up is another attempt at my house session ale...

206
Ingredients / amarillo sub
« on: January 03, 2014, 12:58:33 PM »
I know there is probably not a very good direct sub for amarillo. I usually see cascade and centennial as possible subs. Any thoughts on a mix of hops that might come close?

207
General Homebrew Discussion / Re: balancing higher gravity beers
« on: January 02, 2014, 12:05:48 PM »
Thanks guys.

Yeah looks like I will just have to give a shot and adjust accordingly. None of the beers are traditional high gravity styles so I kind of need to wing it I suppose.

208
General Homebrew Discussion / balancing higher gravity beers
« on: January 02, 2014, 11:27:36 AM »
Hey Guys. Looking for some pointers regarding IBUs for higher OG beers. I am planning on doing small batch "double" versions of some of my regular beers with OGs around 1.080 and finishing ABV around 8-8.5%.

When balancing the bitterness should I just follow the IBU:OG from the normal recipes? For example, I am planning to do a double version of my Blonde which has a IBU:OG of 0.4. When adpating that to a higher OG of 1.077 I would get a bitterness level of 32 IBUs or so. I am basically taking the same hop additions and just increasing them to the same ratio. Does this seem appropriate? Any advice would be much appreciated since I have little experience brewing higher OG beers.

209
All Grain Brewing / Re: specialty grain to add malty sweetness
« on: December 30, 2013, 11:25:50 AM »
I like the idea of caramunich. The recipe doesn't have typical crystal malt but does have golden naked oats which are apparently a "huskless oat crystal malt"

210
All Grain Brewing / Re: specialty grain to add malty sweetness
« on: December 30, 2013, 09:48:12 AM »
Yeah my first thought was munich but doing that would mean ovehauling the whole recipe. That may be necessary but I would like to give it another try with minimal tweaks.

I have made a Munich Smash so am aware of what it can add to a beer. Maybe Munich 20L so I don't have to use as much?

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