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Messages - goschman

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241
Homebrew Competitions / Re: how much detail for category 23 entry?
« on: November 17, 2015, 01:30:42 PM »
There are some judges who insist Baltic Porter be big/boozy, so I've had some success saying things that indicate they shouldn't be rigid, something like "base is somewhere between Baltic and impy Schwarz"
I also see no reason it can't be in 21a/30a if you do declare a base style.

This is pretty big and boozy. I suppose it could fit in SHV too but I guess I don't know which category would be more appropriate or if it would matter.

242
Homebrew Competitions / Re: how much detail for category 23 entry?
« on: November 17, 2015, 11:58:49 AM »
I would not even list "and other spices".  That will confuse the judges when trying to score you properly on what they are supposed to be "looking for".  Keep it minimal and simple listing only the spices that can be detected.

Ok thanks.

243
Homebrew Competitions / Re: how much detail for category 23 entry?
« on: November 17, 2015, 09:08:03 AM »
I tend to perceive Baltic Porter as being more rich and malty than Schwartzbier, which I find much lighter in malt character.  Neither should have much roast.  If your Imperialization of the Schwarz is still light in body and malt flavor I'd keep it as a Schwarz.  If fuller, I'd say go with the Baltic Porter.

Thanks. It's full flavored for sure even though it finished very low for a 9% ABV beer. Baltic Porter seems like the ticket.

Going with "baltic porter, spiced with cinnamon, ginger, and other spices"

244
Kegging and Bottling / Re: Carbing up a 9.5% IBA
« on: November 17, 2015, 08:47:43 AM »
Using the same calculator for APA (2.5 vols which would have been my preference), I get 5.1 oz of table sugar for priming which is considerably more. In my opinion, it will likely end up undercarbed for what I prefer. It shows 1.5-2.3 vols for IPA but I think that may be referring to more of a lower English style carbonation...

2.5 vols
6.1 gallons
68F
5.1 oz sucrose

If you want more carb maybe you could make a solution of dissolved sugar and hydrated yeast and add equal amounts to each bottle?

245
Homebrew Competitions / Re: how much detail for category 23 entry?
« on: November 17, 2015, 08:16:16 AM »
Thanks! That is super helpful.

I used cinnamon, ginger, sage, and white pepper but only the cinnamon and ginger seem noticeable to me so I will include those specifically.

As far as the baltic porter, I have not had too many in my day so that's kind of a toss up. I suppose I could go with something a bit more generic like 'imperial black ale'? Going to have to go back and read the guidelines for baltic porter. This beer has like 3% carafa so it has a very smooth, lightly roasted character.

EDIT: Seems to be fit easily in baltic porter: "A Baltic Porter often has the malt flavors reminiscent of an English brown porter and the restrained roast of a schwarzbier, but with a higher OG and alcohol content than either. Very complex, with multi-layered flavors."

246
Ingredients / Re: hop combo
« on: November 17, 2015, 07:57:03 AM »
I would leave the bravo out (personal preference) and split the dry hop between cascade and goldings. Since you didn't use much in the boil, I would probably dry hop with at least a couple ounces of both.

247
Homebrew Competitions / how much detail for category 23 entry?
« on: November 17, 2015, 07:54:19 AM »
I am entering a spiced baltic porter in a comp in category 23. Is there any additional information that I should provide other than 'baltic porter, spiced'? Should I provide the specific spices I used?

To me the beer comes off as a baltic porter but is basically an imperialized version of my schwarzbier. Should I designate it as such instead of a baltic porter? I could specify it as 'imperialized schwarzbier with ale yeast, spiced'.

I am not sure why comp categorizing is so difficult for me...

248
Kegging and Bottling / Re: Carbing up a 9.5% IBA
« on: November 16, 2015, 11:08:35 AM »
2 volumes of CO2 seems low. I bottled a 9% ABV beer with 2.4 volumes. It took a good month to get well carbonated and is still a bit low for what I intended.

249
Beer Recipes / Re: Chasing the perfect Munich Helles
« on: November 13, 2015, 09:12:01 PM »
Mic drop

250
Beer Recipes / Re: Chasing the perfect Munich Helles
« on: November 13, 2015, 02:01:51 PM »
That pils looks delish! I need to get me some of 'it'.

251
Beer Recipes / Re: Commission brew/Blue Moon style beer
« on: November 12, 2015, 03:57:13 PM »
Could it be 24 oz per 372 gallons?

252
Beer Recipes / Re: Need some input on a Brown Ale recipe.
« on: November 12, 2015, 03:23:42 PM »
My main advice is to keep S04 below 68F. I have used this yeast a bunch and it seems to get very estery at or above 68F and not in a good way. Just my two cents.

253
Beer Recipes / Re: Amber Ale Hop schedule Suggestions
« on: November 12, 2015, 11:14:03 AM »
Looks pretty good to me depending on what kind of hop character you are going for. I would personally remove the dry hop for an American Amber and save that for an APA.

254
Beer Recipes / Re: pale ale 3.0
« on: November 11, 2015, 09:01:42 PM »
This beer turned out to be pretty good. My only complaint at this point is that it has a minerally flavor and kind of a thin body. Could that be related to 225 ppm of SO4? I have never had this flavor when using that amount before so I assume it is not.

For the hell of it, I threw a couple of cans of pureed mandarin oranges into the fermenter which comes through slightly in the flavor. This beer is definitely high on the cascade/citrus character which I was going for and is definitely less malty than previous attempts. I need to rebrew it soon because I had some efficiency and fermentation issues that I would like to correct. I may make some adjustments to the water as well. This is obviously a bad style to judge yeast on so I it's hard to make any judgments on my first usage of K97.
I made a blonde ale with K97. I think you and I purchased it at the same time. I cannot tell the difference between K97 and US05 for blonde ale. If I did a side by side I might notice a difference, but, based on my memory of my blonde ale, which I brew a lot, I can't tell.

The K97 beer is more cloudy, but, gelatin cleared it up very nicely (and fast).

I also fermented at 62F.

Mine was extremely murky going into the keg. It has been in the keg for about a week and it just starting to clear up. For a while it resembled orange juice which was interesting.

Good to hear your impressions in a blonde ale. I have it going in a brown ale right now and plan to use it a bunch over the next few months.

255
Beer Recipes / Re: Chasing the perfect Munich Helles
« on: November 11, 2015, 05:26:03 PM »
As an outsider looking in it appears the perfect Munich Helles is not attainable. It is the unicorn of beers...

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