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Messages - goschman

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256
General Homebrew Discussion / Re: gose without sour mash?
« on: September 20, 2016, 09:18:53 AM »
I agree that the addition of actual lactic acid to a finished beer can give a lackluster tartness that just isn't the same as actual Lactobacillus will do to the beer.  But... perhaps that is what you like?!  You won't know if you don't try it I suppose.  Why not take a pint of your favorite pilsner or helles, and add a couple drops of acid to it and see how you like the taste?!  Maybe it works for you.

FWIW, I find 95% of commercial gose beers to be WAY oversalted.  Go easy on the salt, unless you like drinking seawater.  Apparently tens of thousands of people do enjoy them, so, what do I know.   >:(

I have been enjoying Avery's El Gose of late which seems to be the sweet spot for me on salinity. They add lime to it as well which I enjoy.

257
General Homebrew Discussion / Re: gose without sour mash?
« on: September 20, 2016, 09:10:58 AM »
Anyone have a good link describing the process?

It sounds more involved than I likely have time for. I should probably just wait to attempt this and brew a wheat beer with some salt, limited lactic acid, and lime juice added post fermentation. I thought I saw that I should probably shoot for 250 ppm Cl in the finished beer. Is that reasonable?

258
Yeast and Fermentation / Re: effect of sugar additions post primary
« on: September 20, 2016, 08:49:33 AM »
Generally the sugar addition is all that will ferment out.

OK. Seems like common sense but thought I would check. I will leave it alone unless I want to boost the ABV a tad. I have not confirmed FG with a second reading yet.

259
General Homebrew Discussion / Re: gose without sour mash?
« on: September 20, 2016, 08:11:39 AM »
Lactic acid additions can be made pre-boil, post-boil or post-fermentation. The problem that the distilled lactic acid in that volume tends to have a bland or chemical flavor that I find unpleasant although if your target is low 4 to upper 3 on the ph scale it might not be enough to notice the flavor.

Best alternative would be to kettle sour using a good lactobacillus source.

Thanks. I will have to do some research on kettle souring...

260
General Homebrew Discussion / gose without sour mash?
« on: September 20, 2016, 07:48:15 AM »
I know almost nothing about brewing sour beers.

I have been enjoying some of the more 'mild' commercial offerings that have been released here recently. The ones I enjoy most are more tart than sour. I am curious if I could brew something similar with forgoing a sour mash. A pseudo gose if you will...

How far below 5.2 can I effectively go with my mash pH before seeing adverse effects? Can I add lactic acid post fermentation? I get that this may just be a horrible idea  :o

261
Yeast and Fermentation / effect of sugar additions post primary
« on: September 20, 2016, 07:02:10 AM »
Let's say I add some sugar to a beer that has reached FG. Can I expect only a boost in ABV without further attenuation once the sugar has fermented out? Unfortunately, a 90 minute mash at 148F and 8 oz of sugar didn't seem to get me my desired attenuation. Yes I understand that this is also based on wort composition, yeast selection, etc.

262
Yeast and Fermentation / Re: 6 weeks in primary too long?
« on: September 19, 2016, 04:53:46 PM »
No

263
General Homebrew Discussion / Re: The unappreciated American Brown Ale
« on: September 19, 2016, 10:54:55 AM »
Now I'm hot on making a Brown Ale.  What should the mash pH target be?  I've got Bru'n Water set to 5.40 and the Brown Malty profile right now.

Personally, I would use 5.5 or even 5.6. I went with 5.5 last time and although good, I think 5.6 would have had smoother roasted character which is what I like.

264
All Grain Brewing / Re: Nut Brow Ale
« on: September 19, 2016, 10:29:18 AM »
1-2 lb at 350F until they are lightly toasted...or you could just use some victory and biscuit malts?

265
All Grain Brewing / Re: Nut Brow Ale
« on: September 19, 2016, 08:02:34 AM »
Crush them, roast them in the oven, and throw them in the mash.

266
Beer Recipes / Re: Pilsner
« on: September 16, 2016, 07:14:33 PM »
I grow Sterling and I really enjoy their clean, herbal character.  This year's crop was the best ever with lots of large, compact cones.  Usually they kind of struggle, but I think all the rain we got this year definitely helped them out, and I also added some homemade liquid fish fertilizer. 

Anyway, I've brewed couple batches of what I called "Sterling Pilsner Ale" which I know is not really a pilsner.  It's more of a hybrid ale, fermented very cool.  It uses all Sterling, and it's a really nice clean beer.  It seems that my homegrown Sterlings are more bitter than average though, so I've had to cut back the amounts a bit. 

Either way, all Sterling is not a bad way to go with that beer.  Also, if you ever tried New Belgium's 2 Below, that featured Sterling along with some other nice hops, and it was a really good clean beer.

Interesting. I had 2 below years ago and like although I thought it was very similar to fat tire.

267
All Grain Brewing / Re: kolsch grain bill
« on: September 16, 2016, 04:23:56 PM »
This beer is currently carbing up. The cantaloupe character is quite significant but not overpowering. It added a peachy hue which is kind of cool. Definitely the fruitiest beer I have made which wasn't really the intention. I was thinking the cantaloupe would be more subtle.

My initial impressions of G03 is that is is VERY clean, maybe moreso than WLP029. The FG dropped an additional 2 points after the fruit addition to 1.005 and it is definitely dry tasting. I did ferment in the low temperature range. I don't think this beer is going to clear very much because of the fruit addition. It's a little late in the season for a beer like this but it should turn out good never the less.
I'm starting to think kölsch is an all season beer for me


Sent from my iPhone using Tapatalk

For sure. This is a variation of a regular for me.

268
hi Goshman, thanx for your answer.
Yeah i know it's very young but i also know when the flavor and aroma of Summit is completely lost.
In other words, if i would like to dry hop with the Summit i've at home, but this, had lost his flavor/aroma, simply i switch with other hop i've at home. :)
For next batch, i would make more neutral body, replaced completely Munich with other Extra Pale malt, and a little bit of Vienna (4%), maintain Crystal e Cara-Pils at minimum %, and change the hops. I've already buy new hop: Comet, from other seller, i think it's better which storage than Summit i've bought. :)

I have an IPA type beer on now that is Comet, Cascade, and Ahtanum. My impression of Comet in larger doses is that it is pretty dank and definitely overpowering the other two which were used at the same amount. When used with a lighter hand, I get more fruit tones and some pineapple...

269
All Grain Brewing / Re: kolsch grain bill
« on: September 16, 2016, 07:21:14 AM »
This beer is currently carbing up. The cantaloupe character is quite significant but not overpowering. It added a peachy hue which is kind of cool. Definitely the fruitiest beer I have made which wasn't really the intention. I was thinking the cantaloupe would be more subtle.

My initial impressions of G03 is that is is VERY clean, maybe moreso than WLP029. The FG dropped an additional 2 points after the fruit addition to 1.005 and it is definitely dry tasting. I did ferment in the low temperature range. I don't think this beer is going to clear very much because of the fruit addition. It's a little late in the season for a beer like this but it should turn out good never the less.

270
10 days ago? The beer is still very young and could change drastically. I would wait a couple of weeks then re-evaluate which direction you want to go with it.

If you want to get tropical from the galaxy, I suggest putting it with your whirlpool hops instead of bittering with it and moving the Apollo to bittering.

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