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Messages - goschman

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316
Both work but taped is better.  I have the old school Johnson t-stat with aluminum line and don't want to risk kinking the line it so it stays in one place in fridge.  Many thanks to Andor for the link!  The dual cold/heat t-stats have sure come down.  Might be time for an upgrade...

Pretty much how I use my thermostat. I tape a probe for a indoor/outdoor thermometer to the fermenter so I can monitor beer temp vs ambient freezer temp vs room temp. I usually need to keep the freezer temp below what I want to ferment at so it needs a bit of monitoring.

317
Beer Recipes / Re: Critique my Honey Brown ale!
« on: June 15, 2017, 05:28:11 PM »
I don't know 1.5# of honey malt seems like a lot to me. I think it can be pretty potent when compared to more traditional crystal malts. Personally, I would bring it down to 1# and adjust future recipes from there.

I used equal amounts of brown malt and carafa in a brown recently and it turned out great but I think it was only at amounts of 4%. I was going for a light, smooth roast character. I can't really comment on brown malt at higher percentages.

318
Yeast and Fermentation / Re: Mangrove Jacks French Saison strain
« on: June 15, 2017, 02:06:09 PM »
Had a pint of this last night, and I'm pleased with the results.  It's not what I expected, in that I was expecting a hop forward beer, with the yeast providing some complexity, and this beer is definitely yeast driven, with a little hoppy backnotes (despite me fermenting slightly below the recommended temp range).  I'd definitely use the yeast again, it was very easy to deal with and has the benefit of being stocked by my LHBS.

Thanks for the update. Would you say that it is indeed similar to 3711 and perhaps Belle Sasion?

319
Ingredients / Re: Flavor threshold for Caramel Malt?
« on: June 13, 2017, 08:19:07 PM »
The OP is only looking for a hint of caramel flavor so 1 pound looks like too much.  I think it would be hard to recognize the caramel without some sweetness contribution so 8 ounces might be the "sweet" spot.

Good point. I guess when I think caramel, I think sweetness as a byproduct which probably is not desired in a Gose.

Depending on what is considered a 'caramel' color, 4.4 SRM ain't gonna do it...

320
Ingredients / Re: Flavor threshold for Caramel Malt?
« on: June 13, 2017, 02:48:33 AM »
Man I would think you are going to need more than 4 oz to meet your flavor and color goals. I don't think 4 oz in this beer will give much caramel perception but I could be way off. I personally would start with a pound if you aren't getting caramel flavor components from anything else like vanilla. I will let the more experienced take it from here.

321
Ingredients / Re: sorachi ace in saison
« on: June 09, 2017, 07:39:45 PM »
Saison is pretty much the only place I see sorachi ace used. I don't hate it enough to run away from it but don't like it enough to seek it out.

A more gentle lemony hop that lacks the kinda weird dill character is Aramis. It's like a lemony saaz. I really like it in saisons. I like it a lot blended with cascade and aurora.

Thanks for all the info. I picked up a couple of ounces for $1 so I thought I might as well give it a shot. Lemony saaz of aramis sounds awesome!

322
Ingredients / Re: sorachi ace in saison
« on: June 09, 2017, 05:37:33 PM »
Any recommendations for a hop schedule for SA in a Saison? It seems to be a love/hate kind of hop. Planning a possibly busy beer and not sure if I should muddy the waters further with this or not. I just picked up a couple of ounces and thought they might work well toward the end of the boil.


I just steeped 2 oz of Lemon Drop in my saison for 15 minutes/175F. Doesn't come off as 'hoppy', just an accent to the yeast character IMO. Worked well.


Edit - Also used 28 IBU Hallertau for 60.

Cool. So you think I could use Sorachi Ace similarly? Everything I hear is how powerful it can be.


Absolutely, I've done it. It works really well in saison IMO. Obviously helps enhance the lemony character. It's somewhat assertive, but not Citra or Ekuanot assertive by a long shot.

Awesome thanks. The wheels are turning.

This may be a lemon basil saison. I brewed one last year that fell kind of short because of fear of overdoing it.

Ginger and Sorachi are in the running as additional ingredients but don't want to go overboard. Sometimes ideas like this work for me, sometimes not. Maybe I will go with ginger or sorachi but not both.

323
Ingredients / Re: sorachi ace in saison
« on: June 09, 2017, 05:31:08 PM »
Any recommendations for a hop schedule for SA in a Saison? It seems to be a love/hate kind of hop. Planning a possibly busy beer and not sure if I should muddy the waters further with this or not. I just picked up a couple of ounces and thought they might work well toward the end of the boil.


I just steeped 2 oz of Lemon Drop in my saison for 15 minutes/175F. Doesn't come off as 'hoppy', just an accent to the yeast character IMO. Worked well.


Edit - Also used 28 IBU Hallertau for 60.

Cool. So you think I could use Sorachi Ace similarly? Everything I hear is how powerful it can be.

324
Ingredients / sorachi ace in saison
« on: June 09, 2017, 05:26:20 PM »
Any recommendations for a hop schedule for SA in a Saison? It seems to be a love/hate kind of hop. Planning a possibly busy beer and not sure if I should muddy the waters further with this or not. I just picked up a couple of ounces and thought they might work well toward the end of the boil.

325
Kegging and Bottling / Re: priming individual bottles
« on: June 08, 2017, 04:43:40 PM »
1 sugar cube in 12 oz provides ~ 2.5 v/v carbonation.  The cube doesn't always fit thick-walled bottles.

Correction:  I think I meant Domino Dots per next post.

I need to check if I have cubes or dots.  I didn't realize there was a difference.

Probably cubes, as I've found them to overcarb a bit.

Coopers carbonation drops work well.  I've never had a good experience with the Muntons carb tabs.

From what I can tell there are 126 sugar cubes per pound by most manufacturers. That equates to about 3.6g per cube which is too much for a 12 oz bottle (at least for the 2.5 vols that I am shooting for).

326
Ingredients / Re: one german noble hop
« on: June 08, 2017, 03:22:12 PM »
So let's talk about about what styles the 3 hops work well in. For instance, isn't Spalt traditionally used a lot in Altbier?

I think I have used spalt and tettnang in a kolsch style beer and couldn't detect a difference with FWH and 20 minute additions. I am not sure my palette can discern between the 3 in the way I would use them so am just curious about others preferences, usage, etc. Just an exercise in curiosity.

327
Ingredients / Re: one german noble hop
« on: June 08, 2017, 02:21:58 AM »
I voted HM, but truth be told, I am a huge German Magnum fan for bittering.  And I often have no hops added beyond that (though I further admit that flameout Hallertau additions are often part of my routine in this process).

I use magnum for bittering at least 75% of my beers. Noble hops are primarily for flavor/aroma for me.

328
Ingredients / Re: one german noble hop
« on: June 08, 2017, 12:17:54 AM »
Well I feel dumb. Thought HM would be majority but not unanimous. Just used it in a pilsner for the first time. I have no idea why but I have been using spalt and tettnang for most German inspired beers.

329
Ingredients / Re: one german noble hop
« on: June 07, 2017, 09:50:39 PM »
Keep 'em coming. My assumption is that HM would be the preference for most.

330
Kegging and Bottling / Re: priming individual bottles
« on: June 07, 2017, 09:12:48 PM »
It appears that I need about 2.2g per bottle to get where I want to be. For four 12 oz bottles I will likely just dissolve 8.8g sugar in 28mL of water (assuming that's enough) and dose each bottle with 7 mL of the solution.

Another option that I've used when bottling 'experimental' ( :) ) gallon batches is to add the sugar directly to the bottle.  (Yes, I did get a little variation in the carbonation level between bottles due to some scale inaccuracy - but that's often part of the fun of homebrewing).    I've also purposefully carbonated different bottles at different levels (2.0 v in 4 bottles, 2.2 v in 4 bottles, etc).

Not opposed to that. Considering just using a funnel.

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