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Messages - goschman

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226
Ingredients / Re: Adding Spices
« on: December 19, 2013, 12:45:31 PM »
If you are crushing the coriander fresh than I believe the standard amount is 2 grams for a 5 gallon batch. I could be wrong. I think I have used a tsp of preground coriander in wheats with good success.

227
General Homebrew Discussion / Re: a great brew day with new kolsch recipe
« on: December 19, 2013, 12:38:44 PM »
Sounds awesome! I plan on doing my first kolsch next week. I don't think I can find "Kolsch malt" so I will be going mainly with pilsner with some vienna and wheat...

228
General Homebrew Discussion / Re: Overshooting ABV
« on: December 19, 2013, 11:22:03 AM »
I created a spreadsheet to track my efficiency, attenuation, etc. per batch. I can use these numbers to create graphs and visually see what trends are present. This is helpful to see what adjustments I need to make on my system/process to get my numbers where I want them. For instance, I may be getting 80% attenuation with US-05 on average when mashing at 154 when Beersmith says I should get 75%

The biggest thing for attenuation is the default values that Beersmith has loaded in for each strain. These aren't necessarily accurate. The program basically takes the yeast strain coupled with your mash temperature to estimate attenuation. There is a setting where you can edit the attenuation slope per change in mash temperature. For each strain, I edit the min/max attenuation % for results that I have gotten. I recently moved and am getting different results. Before my attenuation was much higher so my ABVs were too high, now it is the oppossite. I chalk it up to a change in water since nothing else has changed... It will take me several more batches to get Beersmith more accurate with my system/process...

229
Ingredients / Re: Bravo Hops
« on: December 18, 2013, 12:37:11 PM »
Thanks guys.

I just used it in a pale ale for a FWH addition as well as split the dry hop addition with Simcoe. I am not the best at picking out which hop is which so I was just looking for some basic impressions. With Cascade, Centennial, and Amarillo in there as well the hop profile might be a little muddled for me to make any hard conclusions about Bravo...

230
Beer Recipes / Re: New Belgium Ranger
« on: December 18, 2013, 11:47:36 AM »
Good point. Makes complete sense. If I ever get around to doing an IIPA I will have to keep that in mind. Sorry to get off the original topic...

231
Beer Recipes / Re: How about an Oatmeal Stout recipe?
« on: December 18, 2013, 10:57:51 AM »
I prefer my stouts to have a very smooth, more subdued roasted quality than is probably advised. I minimize roasted barley and use more pale chocolate and midnight wheat to get a smoother quality. I also like to split the flaked oats and toast half of them.

232
Ingredients / Bravo Hops
« on: December 18, 2013, 10:22:58 AM »
Anyone have an experience and impressions using Bravo hops? It seems like it could be good for bittering, flavor, and aroma.

233
Beer Recipes / Re: New Belgium Ranger
« on: December 17, 2013, 03:32:02 PM »
I find it interesting that they use Black Malt in their Imperial IPA

I'd imagine its a relative 'handful' or less only to get the color a bit darker than an all 2 row beer would turn out.  wouldn't be surprised if it was added add sparge time either.

I would assume that as well but it surprises me that they wouldn't want a bit more malt balance for such a hoppy beer...and yes I realize that an IIPA is about hops and not malt...

Hey Guys. I got banned shortly after posting this comment. I hope that it was just a mistake, glitch, etc and that I did not offend anyone. I apologize if I have for that is never my intention and maybe my posts are being misread. Anyway, sorry if I have done anything wrong...

234
Beer Recipes / Re: New Belgium Ranger
« on: December 17, 2013, 02:36:15 PM »
I find it interesting that they use Black Malt in their Imperial IPA

I'd imagine its a relative 'handful' or less only to get the color a bit darker than an all 2 row beer would turn out.  wouldn't be surprised if it was added add sparge time either.

I would assume that as well but it surprises me that they wouldn't want a bit more malt balance for such a hoppy beer...and yes I realize that an IIPA is about hops and not malt...

235
Beer Recipes / Re: New Belgium Ranger
« on: December 17, 2013, 12:49:32 PM »
I find it interesting that they use Black Malt in their Imperial IPA

236
Beer Recipes / Re: New Belgium Ranger
« on: December 17, 2013, 10:03:21 AM »
Eh... Looked at it again... In the description it says "...pale and dark crystal malts..." So I don't think it's a typo. I might give this a shot and use maybe 3 or 4 ounces of 120 in my next batch and see what happens. The worst that can happen is.... It's beer... It'll be good

+1. not a bad worst case scenario.

I like that IPA a lot. It's right on the edge of too bitter but the hop presence is phenomenal. Try it in the 16 oz cans if you can find it. even better.

Ok. I'll have to keep an eye out. Right now it's just 22 oz bottles in Ohio. And they're very fresh. Though it's just gotten here, I've had several NB beers before. I remember really liking Red Hoptober.

Red Hoptober was good. Unfortunately, they change their seasonals every year now so I believe it is gone. It drives me crazy especially when the replace a good one with a not so good one. NB was one of my favorite breweries but this annoyance has knocked them down a peg in my book...

237
All Grain Brewing / Re: Single Infusion Mash Time
« on: December 17, 2013, 09:08:33 AM »
I have been interested in this of late myself. I mash for 60 minutes.

In a recent Beersmith newsletter Brad Smith recommends mashing 75 minutes for lower temperature mashes and 45 minutes for higher temperature mashes.

"Complete conversion of your malt for a low temperature, light bodied profile takes longer than a high temperature, full bodied mash profile"

238
All Grain Brewing / Re: how to darken my Saison
« on: December 13, 2013, 05:12:11 PM »
Cool. Thanks guys!

239
All Grain Brewing / Re: how to darken my Saison
« on: December 13, 2013, 04:50:38 PM »
Okay. I don't brew to style very much but try to stick to color guidelines for some reason. I guess I shouldn't worry if it is a bit below the lower threshold of 5 SRM...

240
All Grain Brewing / how to darken my Saison
« on: December 13, 2013, 04:18:35 PM »
My Saison is mostly Pilsner malt with some Munich 10L, wheat, and cane sugar. I would like to get it a touch darker so that it is within style guidelines. Other than upping the % of Munich which I would rather not do I am not sure how get it darker. I have thought about decreasing the % of Munich but switch to 20L.

Any advice?

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