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Messages - goschman

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46
Beer Recipes / Re: Experimental All Oat Ale
« on: January 25, 2016, 07:55:12 AM »
I will try to find a very informative blog where the brewer did a 100% oat malt beer.

EDIT - http://ryanbrews.blogspot.com/2009/12/100-oat-malt-mt-rainier-hops-smash-beer.html

maybe you have already seen it. There is a link to a review toward the bottom...

47
The Pub / Re: Nfl,playoffs
« on: January 25, 2016, 07:53:50 AM »
Hats off to the Patriots. Without that missed extra point they probably would have won. No surprise and nothing new, they made the Broncos offense look pretty bad in the second half. The defense did to Brady what I simply didn't think they could do. Manning continues to miss on wide open receivers which kills me.

I am not sure if I can take another Superbowl blowout so hopefully the defense can continue to keep the team in the game...

could be a big mismatch Superbowl bust.

Could be. The New England game was supposed to be too. The Broncos probably don't have enough offense to get it done against the Panthers but ya never know...

48
The Pub / Re: Nfl,playoffs
« on: January 25, 2016, 07:18:52 AM »
Hats off to the Patriots. Without that missed extra point they probably would have won. No surprise and nothing new, they made the Broncos offense look pretty bad in the second half. The defense did to Brady what I simply didn't think they could do. Manning continues to miss on wide open receivers which kills me.

I am not sure if I can take another Superbowl blowout so hopefully the defense can continue to keep the team in the game...

49
Homebrew Competitions / Re: how much detail for category 23 entry?
« on: January 23, 2016, 05:27:46 PM »
Thanks for the help. I got my scores back and it did pretty poorly. I must have a horrible palate...

Did you end up entering it as a Baltic Porter?  Did they comment on any "spice" noted?  Too dry for the style?

Went with Baltic Porter which seems to have been a mistake but not sure my scores would have been much better. My main frustration is one judge distinctly notes DMS and sourness while another judge distinctly notes no DMS or diacetyl. Bad bottle? One judge picked up on the spices a lot and noted esters and phenolics.

I had this beer next to a Baltika Porter and they tasted very similar to me...

50
Homebrew Competitions / Re: how much detail for category 23 entry?
« on: January 23, 2016, 08:47:02 AM »
Thanks for the help. I got my scores back and it did pretty poorly. I must have a horrible palate...

51
Ingredients / Re: Blood Orange
« on: January 23, 2016, 08:42:28 AM »
I would throw some zest in at the end of the boil and add juice after a week or so in the fermenter. If you are legging you could add juice directly to the keg too.

52
Beer Recipes / Re: Citrus IPA Recipe?
« on: January 22, 2016, 02:58:48 PM »
That is a lot of hops. What is your predicted OG and IBU figures? Looks more like a Double IPA to me...

53
Beer Recipes / Re: APA #4 with spruce
« on: January 22, 2016, 02:50:14 PM »
I chickened out on the spruce tips. I was smelling them before adding and they just smelled a bit funky. I nibbled on a few and they weren't bad but not what I was expecting nor something I would necessarily want in a beer. I figured it was better to end up with a good pale ale than a ruined one. They have sat in the freezer for months which could explain the funkiness. In the past I would have just tossed it in so I must be maturing as a brewer...haha.

54
Kegging and Bottling / Re: Home brew labels
« on: January 22, 2016, 07:59:29 AM »
I used grogtag recently for holiday beers that were given out. It cost under $25 to do 5 gallons of bombers so I didn't think it was expensive at all. I have never heard of being able to reuse the labels

55
Ingredients / Re: How Many Habaneros?
« on: January 21, 2016, 06:25:54 PM »
I put one quartered (with seeds) hab into a keg of pineapple wit for 2-3 days and the heat is just about perfect. I can't imagine needing more than 2 for a few days to get pretty damn hot.

56
Yeast and Fermentation / Re: safale s-04
« on: January 21, 2016, 09:00:24 AM »
I agree with Porterhaus' sentiments for the most part. I try to keep S04 below 68F and ideally in the mid 60s otherwise it gives a very strange estery character that I don't care for. It can go from being a pretty clean, neutral English yeast to just unappealing to me.

57
Beer Recipes / Re: APA #4 with spruce
« on: January 21, 2016, 08:01:00 AM »
Getting grain today. I have considered some different options but have just decided to stick with my original plan and go simple.

70% pilsner
30% munich 9L

It has a pretty high IBU value for a pale ale so I am hoping that the munich helps to balance it out a bit.

58
Equipment and Software / complete ultimate growler
« on: January 20, 2016, 03:19:40 PM »
Anyone have any experience with one of these guys?

http://www.williamsbrewing.com/COMPLETE-ULTIMATE-GROWLER-P4040.aspx

59
Beer Recipes / Re: APA #4 with spruce
« on: January 19, 2016, 11:36:20 AM »
when I did my last spruce ale, I did just pale and C55 malt, magnum for slight bitterness, IBUs came in around 25 and added 1oz spruce tips at 45min, no crush no nothing, just toss em in. This was a 1gal experimental batch and it came out suprisingly well. several people who tried it actually liked it and asked me to make it again.

the first time I made it I added the spruce in at 60min, didn't get much out of it. I would suggest going lightly and you can always add more with the next batches if you feel necessary.

Thanks for the input. So you used 1 oz at 45 min for a 1 gallon batch?

I was looking back at another string where someone used 4 oz at 60 min with good results. I am kind of treating it like hops late in the boil and hoping to extract some flavor and aroma more than anything else. I am curious if anyone has any experience adding it post fermentation...

It seems there is a lot of conflicting opinions out there which makes it hard to know exactly which route to go.

60
Beer Recipes / Re: APA #4 with spruce
« on: January 19, 2016, 10:18:09 AM »
Based on the 2 times I've used spruce tips, I'd say don't pulverize them like you plan.  I used about an oz. or 2 of fresh, young spruce tips and just bashed them a few times to kinda open them up.  That was more than enough, believe me!

Thanks Denny! I was worried I might over do it.

Spruce is very easy to overdo.  Even with some restraint, no one wanted my spruce beers....even me, really.  I forced myself to drink one batch and dumped most of another.

duly noted

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