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Messages - goschman

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331
Ingredients / one german noble hop
« on: June 07, 2017, 09:05:44 PM »
If you were to choose between spalt, tettnanger, and hallertau mittelfruh to keep regularly available which would you choose? Any of them good for use in most German styles? Trying to streamline my hop storage a bit.

332
Kegging and Bottling / Re: priming individual bottles
« on: June 07, 2017, 05:31:42 PM »
During transfer to keg I would like to do a couple of bottles as well. I have a beer gun which is a pain for me to use with my setup and have not had much luck with. I have not bottled with priming sugar in quite some time. Any feedback regarding amounts of sugar per 12 oz bottle to reach 2.4-2.5 vols of CO2? Using some quick calculators it looks like about 2g table sugar per bottle.

Domino Dots are 2.29 grams apiece.  They will fit through the mouth of a standard beer bottle.  The Dots are 198 cubes per pound.

Thanks all. Good to know those are a bit smaller as it looks like normal sugar cubes are 126 cubes per pound which would equate 3.6g.

Considering I am only doing 4 bottles out of one batch, getting sugar cubes or carbonation drops seems unnecessary.

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. 

333
Kegging and Bottling / Re: priming individual bottles
« on: June 07, 2017, 04:12:10 PM »
I suppose I can just calculate how much an entire batch needs then scale down to a per bottle amount.

Can anyone help me with the calculators and their temperature function? This is a beer that started at 50F for a few days then was ramped 2F per day until reaching 64F where it will dry hopped for a week and then cold crashed to 32F for a couple of days before packaging.

I obviously get very different amounts depending on which temperature I use.

334
Kegging and Bottling / priming individual bottles
« on: June 07, 2017, 03:46:47 PM »
During transfer to keg I would like to do a couple of bottles as well. I have a beer gun which is a pain for me to use with my setup and have not had much luck with. I have not bottled with priming sugar in quite some time. Any feedback regarding amounts of sugar per 12 oz bottle to reach 2.4-2.5 vols of CO2? Using some quick calculators it looks like about 2g table sugar per bottle.

335
Beer Recipes / Re: Wheat Wine - 100th batch!
« on: June 06, 2017, 04:30:29 PM »
I understand the goal of the sugar but 21% is just way too much IMO. If you're worried about mash tun space why not use some DME in place of some of the sugar?

336
All Grain Brewing / Re: Imperial Pilsner Dilution...
« on: June 06, 2017, 03:37:31 PM »
Cool chart. Can you define a 'purge cycle' for me? Is it a full purge of all the headspace? Sorry for my naivety and to get off topic...

337
The Pub / Re: Decided not to ask my brewing question on AHA
« on: June 04, 2017, 11:47:00 PM »
I personally post less frequently. When a topic I started gets off topic I normally just remove it. I have also refrained from starting posts on certain hot button topics. I am an intermediate level brewer who doesn't really have an opinion on the main topic of disagreement these days so it gets a little frustrating to say the least. It's nice that the most helpful around here are usually willing to provide opinions and feedback via private message.

338
Yeast and Fermentation / Re: Fast Lager method?
« on: June 03, 2017, 10:07:35 PM »
Good to see things back to normal around here...  ???

If you mean sarcastic belly-aching and emojis from the natives then yes.

You nailed it! Just an observation from an outsider.

339
Yeast and Fermentation / Re: Fast Lager method?
« on: June 03, 2017, 08:14:16 PM »
Good to see things back to normal around here...  ???

340
How about the "PseudoBohPils"?

The fact that you formed that in a question has me wondering if you are less than certain.

Never brewed that style but that's what I would use. Most of my feedback gets disregarded so a "?" helps...

341
How about the "PseudoBohPils"?

342
Classifieds / Re: Brewery Job Opportunity
« on: May 28, 2017, 04:43:38 PM »
Ok not lucky. Good brewery though.

343
Classifieds / Re: Brewery Job Opportunity
« on: May 28, 2017, 01:49:58 AM »
   Interesting, without mentioning the name of the brewery, I was in a couple weeks ago and the assistant brewer said he'd been offered a job in Alpine with the news guys there. I told him I was envious. If I lived in Laramie I'd probably apply and see what happens.

Lucky dude if that's Melvin.

344
All Grain Brewing / Re: Understanding Diastatic power
« on: May 26, 2017, 09:31:14 PM »

I was referring to flavor more than fermentability as I wouldn't be worried about that at 7%. Luckily I don't know what I'm talking about. I will go silent.

Don't do that!  But it's no more unusual to have crystal in certain lagers than it is in ales.

Sorry! A little defensive after a thread blew up on me earlier. Derail over. Carry on...

345
All Grain Brewing / Re: Understanding Diastatic power
« on: May 26, 2017, 09:15:04 PM »
and what was the FG?

That's a large amount of crystal malt for a lager in my opinion. I personally rarely put crystal malt in a lager unless it is a very small amount. It could be the combination of the munich flavor and the crystal malt that you don't like. Maybe switch it up to light munich and less or no crystal to see how you like that?

Just a thought. Not meaning to derail.

Maybe, maybe not.  And either way, it's not enough to have a drastic affect on fermentability.  I use more than that for IPA and APA and it doesn't affect attenuation much if at all.

I was referring to flavor more than fermentability as I wouldn't be worried about that at 7%. Luckily I don't know what I'm talking about. I will go silent.

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