Show Posts

This section allows you to view all posts made by this member. Note that you can only see posts made in areas you currently have access to.


Messages - goschman

Pages: 1 ... 221 222 [223] 224 225 ... 229
3331
Beer Recipes / Re: Milk Stout
« on: December 11, 2012, 04:46:26 PM »
I agree. I love flaked grains, especially oats in a lot of my beers. I don't think you will need more than you have in there but it cannot hurt especially if you are going something more silky and creamy. I think that recipe looks pretty good.

3332
Yeah I find that strange. I ferment US05 around 70 frequently and have not had any issues. I prefer to keep it in the mid 60s but luckily it is pretty forgiving.

3333
All Grain Brewing / Re: measuring efficency
« on: December 06, 2012, 07:31:42 PM »
Is this a decent method to use?

I don't think there's anything wrong with it, but what purpose does it serve? If you've hit the target OG and you have enough volume in the fermenter to net your desired packaging volume after losses, what else matters?

I just like track my efficiency to ensure that it is reasonably consistent. I didn't hit my desired OG. I would have liked a higher OG in the example given but somehow I had less boil off than usual. It was good to know that my lower OG was due to that instead of low efficiency

3334
All Grain Brewing / Re: measuring efficency
« on: December 06, 2012, 07:15:49 PM »
The buckets that I use are not calibrated over 5 gallons and I normally get a post boil volume of about 5.5 gallons. Efficiency has been bugging me a lot lately. Since I don't get a very accurate post boil volume reading, I have decided to take pre boil gravity readings since I know what my beginning volume is. If I have accurate grain potentials then my efficiency should be pretty accurate.

I can then use the post boil gravity reading to calculate my post boil volume. For instance, a preboil gravity reading was 1.048 for 6.5 gallons but the post boil reading was only 1.052. I ended up with a post boil volume of 6 gallons which seemed about accurate after looking at the level on the bucket. In the past I would have put 1.052 for 5.5 gallons which would have significantly lowered my efficiency.

Is this a decent method to use?

3335
Beer Recipes / Re: First lager!!
« on: November 27, 2012, 09:12:35 PM »
Schwarzbier

3336
All Grain Brewing / Re: Drink IPA's Fresh!
« on: November 27, 2012, 08:45:36 PM »
yeah I would say most of my beer including IPAs are best 6-7 week after brewing. I personally like that the bitterness mellows out a bit in my IPAs. I say this knowing that I probably prefer IPAs that are more balanced and have less bitterness than most. Because of this, the whole "freshness" notion may not apply as much.

3337
All Grain Brewing / Re: Drink IPA's Fresh!
« on: November 27, 2012, 08:30:18 PM »
What is everyone's definition of fresh?

I am just curious. I prefer slightly complex and maltier grain bills for my IPAs. It seems to take some time for the flavors to come together. Mine seems to be the best after a month in the keg or bottle although I would assume some of hop character get subdued.

3338
Ingredients / Re: Getting orange!
« on: November 27, 2012, 08:24:46 PM »
Was the pith on the peels when you added them? I have always been advised to stay away from that when adding to the boil. I use orange zest regularly and add with 5 minutes remaining in the boil.

I am curious as to what other have to say about adding actual orange fruit to the fermenter. I have wanted to do this but had the same fear as you. I added juice at the end of a boil once and the beer turned sour after some time though I am not sure if it had to do with this or not.

3339
Yeast and Fermentation / Re: yeast for Shock Top Wheat clone
« on: November 27, 2012, 07:17:54 PM »
I cannot speak to what yeast AnBev uses.

I assumed this beer was created to compete with Molson/Coors' Blue Moon. From what I remember they are very similar but have no real authentic belgian character which is why the masses enjoy it. I think Wyeast American Wheat may be a good idea even though that is not what is used. Also throw in some coriander and orange zest at the end of the boil.

I do an American Wehat with US05, coriander, orange zest and it works great. It is somewhat similar to Blue Moon and Shock Top but a little more crisp 

3340
Equipment and Software / Re: Boil kettle
« on: November 22, 2012, 12:26:13 AM »
I use a 30 qt kettle for 5.5 gallon batches but it is pretty tight. I get a preboil volume of 6.5 gallons but need to watch as it comes up to a boil to ensure it doesn't boil over. You may want to go for a 60 qt kettle though in case you decide to step it up to 10 gallon batches at any point.

3341
Equipment and Software / Re: Boil kettle
« on: November 21, 2012, 10:36:57 PM »
Right now, I used a 30 qt aluminum kettle. I put a sanitized paint strainer bag into my sanitized fermenting bucket. When the wort has cooled to pitching temps in my kettle I dump everything into the bucket. I then pull the bag out letting the wort drain and filter. When I use a lot of hops it can take a bit to get the full batch filtered but has worked great so far.

Sorry...I know this doesn't really apply if you plan to modify the kettle.

3342
All Grain Brewing / Re: bitterness ratio question
« on: November 20, 2012, 07:49:10 PM »
Thanks for your insight.

I am pretty sure it won't end up drier because I have recently moved operation back to my house. When using US05 at my friends we would average about 87% attenuation and at my house I get about 78%. The last time I brewed the beer it finished at 1.009 and I suspecting this one will finish at 1.010/1.011 even with the lower OG.

I understand this will most likely be a different beer but that was to be expected from the beginning. I was purposely trying to drop the ABV but not as much as will probably occur. That was the main reason I was trying to match the bitterness ratio. I was assuming OG and FG would be different from the start so was trying to keep one thing consistent.

3343
All Grain Brewing / Re: bitterness ratio question
« on: November 18, 2012, 06:32:41 PM »
Update: Brewed this yesterday and had my lowest efficiency ever but I don't know why. My IBUs were very close to the original estimate but my bitterness ratio was about .780 compared to .700 due to a lower than desired OG. This one should end up about 5% ABV compared to 5.7% of the original both had about 37 calculated IBUs

3344
Beer Recipes / Re: basic amber ale recipe help
« on: November 16, 2012, 11:33:12 PM »
I thought I would update this as I am making my first tasting notes. It has only been in the bottle a week so it will contine to develop. The basic malt bill is in a post above and keep in mind that this was actually an amber ale with pumpkin, spices, and orange zest. Sorry not very good at making tasting notes...

ONE WEEK IN BOTTLE (11/16)
Appearance: light golden amber. Considered "deep amber" by BJCP. Darker than I originally thought and color is about perfect. Poured aggressively at beginning to get a good head but it dissipated within a couple of minutes leaving thin white remnants. Carbonation seems to be decent for 1 week in bottle.

Aroma: Very subtle spice and interesting caramel notes. Aroma is much more subdued than I was hoping.

Taste: Wow this is an interesting one at this point! Initially very smooth with butterscotch like flavor that quickly transforms to a slight bitter tartness. I wonder if the combo of the orange and the spices somehow gives the perception of butterscotch because the orange seems to be missing although it was very present previously. After a few drinks, the palate adjusts and it's a very tasty yet interesting beer. Although the pumpkin and spices notes don't seem to be immediately perceptible, the impact is undoubtedly there. Starting to get some spiciness perhaps from the cloves/nutmeg. A spicy tingling lingers on the tongue when not tasting for a few minutes.

Mouthfeel: The oats give it a creamy smooth beginning that transforms to almost a biting sensation from the carbonation. I assume this will become tempered with time and not as noticeable. 

3345
Yeast and Fermentation / Re: West Coast Ale dry yeast
« on: November 16, 2012, 05:05:57 PM »
I would be very interested to hear from those who have used this yeast. I use US05 for pretty much everything and love it. The only downside for me is lower than desired flocculaion since I bottle. The Danstar shows medium-high flocculation which would be a good thing. I would also be interested about attenutation. I get right around 78% with US05 normally which is just about perfect for most of the beers I brew.

Pages: 1 ... 221 222 [223] 224 225 ... 229