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Messages - goschman

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31
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.

32
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.

33
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.

34
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.

35
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.

36
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.

37
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.

38
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!

39
All Grain Brewing / Re: water profile help for crisp beer
« on: May 26, 2016, 07:26:33 PM »
So is FG more important than the water in creating a 'crisp' beer? I think I may just stick with yellow balanced, 5.3 mash pH but mash at 148f for 75 min to promote higher attenuation.

40
Beer Recipes / Re: Roggenbier
« on: May 26, 2016, 01:40:41 PM »
I am not the style police by any means but isn't a roggenbier normally at least 50% rye? I think what you have will definitely be tasty though.

41
Beer Recipes / Re: Mexican Vienna
« on: May 26, 2016, 01:36:35 PM »
Well I guess I can update since this moved to the top. The beer definitely needs some lagering time. There is a slight tang to it that I cannot place and maybe a touch of diacetyl that was not detectable in the last hydrometer sample. If these fade, it should turn into a decent beer I think.

42
Beer Recipes / Re: Blood Orange Hefeweizen
« on: May 26, 2016, 01:01:02 PM »
I would think 3 lbs of puree is a good amount but someone else may have better advice. I use 30 oz of pureed mandarins in pale ale and it is just noticeable underneath the malt and hops. I think it is suggested to use 1-2 lbs of fruit per gallon of beer depending on the type of fruit.

43
Beer Recipes / Re: Blood Orange Hefeweizen
« on: May 26, 2016, 12:29:19 PM »
I haven't done extract in some time but I would recommend some simple sugar in there to help with the fermentability of the LME. Also I would use a very small amount (if any) of crystal malt in this style of beer.

I have no problem with dropping the Carmel malt.  It was just there to add a bit of color, but I think the color would be fine without it.  As far as adding sugar, what kind would I add? Would dropping the LME to 6# and adding 4oz of corn sugar be enough to make any difference?  It keeps the ABV the same.   I do want to keep the ABV as low as possible on this.  They do like to have a few beers over the course of a show, and don't want them to get too smashed off of it LOL.

Corn sugar will work. I used to use plain table sugar at about 5% of the total fermentables if I remember correctly.

44
Beer Recipes / Re: Blood Orange Hefeweizen
« on: May 26, 2016, 11:04:16 AM »
I haven't done extract in some time but I would recommend some simple sugar in there to help with the fermentability of the LME. Also I would use a very small amount (if any) of crystal malt in this style of beer.

45
All Grain Brewing / water profile help for crisp beer
« on: May 26, 2016, 09:19:22 AM »
I mash the majority of my lighter beers somewhere between 5.3 and 5.4 depending on style unless I am doing something dark. I am brewing a summer/wheat'ish' type beer that I want to be crisp and refreshing. I went toward 5.2 once using acidulated malt and the finished beer had that lactic tang to it that took away from the character. I have been fearful of going that low since but assume it was an isolated incident and it is the only time I have used acidulated malt.

Right now I am planning to use the yellow balanced profile with an estimated mash pH of 5.3 via lactic acid. Should I use yellow bitter? Should I go lower with the mash pH? IBUs are calculated for the low 20s with the majority coming from late boil additions. The color is a bit darker at ~5.5 SRM.

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