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Messages - goschman

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301
Ingredients / Re: malts with smooth or interesting roast qualities
« on: February 01, 2017, 03:56:50 PM »
I love brown malt, but I'm not sure what kind of contribution you'd get with 5oz, as I've never used that little.

How much would you recommend for a 5 gallon batch? I have no experience but have read some saying it can be pretty powerful.

powerfully delicious maybe haha. I like it at around 8% of my porters grain bill, but I REALLY like it. Some other folks could chime in on their usage.

Good data point. Thanks.

302
Ingredients / Re: malts with smooth or interesting roast qualities
« on: February 01, 2017, 03:46:36 PM »
I love brown malt, but I'm not sure what kind of contribution you'd get with 5oz, as I've never used that little.

How much would you recommend for a 5 gallon batch? I have no experience but have read some saying it can be pretty powerful.

303
Ingredients / malts with smooth or interesting roast qualities
« on: February 01, 2017, 03:36:52 PM »
Other than the traditional dehusked roasted malts, does anyone have any advice on something interesting for a brown ale?

My thoughts were to split the roasted malts between some carafa special which I love and something else. Grains like Brown, Chocolate Rye, Pale Chocolate come to mind. I will be using relatively small amounts. Something like 5-7 oz of the carafa special and the other malt.

304
Homebrew Clubs / Re: New Denver, CO Homebrewers Club (South Broadway area)
« on: February 01, 2017, 03:12:52 PM »
Interested. Email sent

305
Other Fermentables / Re: pellicle on cider
« on: January 31, 2017, 09:17:06 PM »
It seems salvageable. I am thinking about adding something in the keg to make it more interesting. I added a couple pounds of peach puree when pitching the yeast so maybe it caught a bug from that.

306
Other Fermentables / Re: pellicle on cider
« on: January 31, 2017, 04:45:35 PM »
Just tasted it. Seems fine but kind of boring to tell you the truth. It seems to have a low level infection that is more apparent in the mouthfeel. I will go ahead and keg and see what happens. The pellicle is definitely more thick with bubbles than I thought

307
Although I am usually very interested in the results I am usually underwhelmed by the amount of data/tasters in any given experiment.

Including the ones we do?  What would you consider an adequate number?  I think the fewest brewers we've had was maybe 5 and each of those had around 7 tasters.

Mostly referring to exbeeriments. When only 12 correct tasters are needed to provide significance, it just doesn't seem like enough data.

Am I correct, in that yours involve multiple individuals brewing separate batches? To me, that throws in a lot of other variables like water, fermentation profiles, OG, FG, etc. I am not that familiar with your process so maybe you control those aspects closely.

EDIT - I am not calling anyone's process into question as I myself am not very scientific. I would be the last person to say anyone is doing it wrong or they should do it another way. Just some basic observations that influence my perspective.

308
Although I am usually very interested in the results I am usually underwhelmed by the amount of data/tasters in any given experiment.

309
Other Fermentables / Re: pellicle on cider
« on: January 31, 2017, 08:26:42 AM »
Thank you Dave. Keeping my fingers crossed but not too worried. This was kind of a hap hazard thing that I threw together without much thought or planning so it could just be karma.

310
Other Fermentables / Re: pellicle on cider
« on: January 31, 2017, 08:15:02 AM »
Thank you for the information.

As I noted originally, there appeared to be a pellicle when I transferred to secondary but it tasted fine. Maybe the infection hadn't fully developed.

I have had one pellicle on beer before and this definitely looks different. I don't have a picture, but it is sort of off white in color, very thin and uniform with no bubbles as far as I can tell.

The pellicle that was on a porter was kind of sludgy, bubbly, and thick. That was an immediate dumper.

311
Other Fermentables / Re: pellicle on cider
« on: January 31, 2017, 07:53:15 AM »
I will taste it later. I assume vinegar type flavor would be undesirable and won't improve?

This is a 2.5 gallon batch. I don't really enjoy sours (and obviously know little about them) so I would only keep it for my friends.

312
Other Fermentables / pellicle on cider
« on: January 31, 2017, 07:10:14 AM »
Should I let it ride or dump it? I was planning to package it today but now don't know what to do.

I transferred it to secondary about a month ago after about 3 months in the primary. When transferring it, I did notice what seemed to be a thin pellicle on top however it tasted fine. I took a look this morning and it appears a second one has appeared.

I am not up on my sours so I don't know if this is indication of an infection that isn't worth saving or if it can be salvaged as a sour.

313
Beer Recipes / Re: blonde ale
« on: January 30, 2017, 09:22:02 AM »
Took a hydrometer reading a couple of days ago. Most of the yeast settled out within 5 days and took the beer from 1.051 to 1.011. Considering the beer's age, I am very happy with this yeast and MJ's description seems to be spot on. I am definitely getting some light pear esters along with a very smooth, silky mouthfeel. I was concerned that the yeast may conflict with the centennial hops along with the small amount of lime zest and lemongrass added at the end of the boil however it seems to compliment them nicely. The only negative I have experienced so far is a longer than average lag time. 

314
Yeast and Fermentation / Re: Dry yeast for Irish Red Ale. Recommendations
« on: January 28, 2017, 06:58:35 PM »
Go for it! I've used S-23 for a California Common, and it came out excellent. Did a side-by-side with Anchor Steam and couldn't tell the difference.

My buddy uses s23 for his common too and it is really good as well.

315
Yeast and Fermentation / Re: Dry yeast for Irish Red Ale. Recommendations
« on: January 27, 2017, 07:44:50 PM »
I've had success with US-05 and Nottingham
Both US-05 and Notty are pretty clean yeasts, no?  Do I want clean in an Irish Red or do I want a little more ester complexity?  Or do I get complexity (spicy, fruity or ?) from the malts?

You don't want esters. From what I can tell from the style guidelines you want a clean yeast and complexity should come from the malt and hops.

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