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Messages - goschman

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46
I did this exact same thing the other day. The spigot quickly got plugged so I just unscrewed to the whole port. Last time I used harvested yeast I got an infection which has me worried this time around. Hopefully my sanitation is good...

47
Beer Recipes / Re: malt character for pale ale
« on: July 09, 2015, 06:15:20 AM »
That's a nice bill for an APA.  I don't know that I'd ever do it but I do like a little caramel character in my APA.  So much so it may be "out of style."  On of my favorites it the Carinal Pale Ale from Nebraska Brewing Co.  If I remember the "Can You Brew It" correctly they use 15% caramel malt and 5% Munich for some caramel and bread character. I use 90% 2-Row and 10% C-60.  I've considered subbing half of the 2-row for Pilsener just to see if that adds more depth.

I still haven't tried to understand the difference between caramel and crystal malts however caramunich is a crystal malt so I do have a bit of it in there although less than the first attempt.

48
Beer Recipes / Re: malt character for pale ale
« on: July 09, 2015, 06:12:20 AM »
Your malt bill seems pretty weird for a APA. I would suggest an American Pale Ale malt or standard 2-row instead of the Pilsner. Then you can drop the Munich way down.

I have pretty much started using continental malts for all of my beer. I don't use two row any more. I prefer pilsner right now

49
Beer Recipes / Re: malt character for pale ale
« on: July 08, 2015, 10:32:39 AM »
I am excited to give them a shot although I am not sure how they will work with the El Dorado. I was disappointed by Jarrylo so hoping to get more out of the Azacca.

I should probably just be doing single hopped beers...

50
Beer Recipes / Re: malt character for pale ale
« on: July 08, 2015, 09:48:19 AM »
I think the first version had 217 ppm sulfate so we are good there.

51
Beer Recipes / Re: malt character for pale ale
« on: July 08, 2015, 09:39:05 AM »
Awesome. Thanks!

My first version of this beer featured Jarrylo and Zythos blend which was very nice but underwhelming. A lot of that has to do with the amounts but the malt character didn't help either. I ended up throwing a combo of Simcoe, Amarillo, and Cascade into the keg which helped.

My only other thought would be to switch out the original amount of Munich for Vienna. I am brewing this in the next couple of days so I think I will just go with the reduced Munich amount.

52
Beer Recipes / malt character for pale ale
« on: July 08, 2015, 09:25:49 AM »
Working on a decent grain bill for my APA that I keep constant and just switch out the hops with varieties I have never tried.

This was my first grain bill:
73% pilsner
20% munich I (6L)
7% caramunich I

It was good but overly malty and darker than I expected. I do like a pale ale with some malt character but the malt character seemed to cover the hops more than I would like. There was also a biscuity/nutty character that was nice and provided some uniqueness. As the next step, I am thinking of changing it to this:

80% pilsner
15% munich
5% caramunich

Any feedback on that? It seems to get me closer to what I want without going too far in the other direction.

Hops are
Magnum 60 min / Simcoe FWH for ~35 IBUs?
1 oz Azacca / 1 oz El Dorado - hop stand starting at 170F for 30 min
1 oz Azacca / 1 oz El Dorado - dry hop

Calculated IBUs are somewhere around 48 however that is probably not too accurate considering my settings for IBUs contributed from hop stand is just a guess...

53
Ingredients / Re: Blending Munich malts
« on: July 08, 2015, 09:14:03 AM »
I like light munich for light lagers or ales where I want some malt character without too much color or sweetness. I use Schill munich malts which I think are rated for an average of about 6 and 9L so similar to Best I would assume.

I would think you could probably get close to your desired results by going 50/50 between the two types. May take a few batches and some tinkering to get where you want.

54
Kegging and Bottling / Re: bottling from keg: headspace and foam
« on: July 08, 2015, 07:23:27 AM »
Yeah the bottle chilling will help. Next time, I should probably prepare more than 10 minutes in advance...

Also, I suppose I should have bottled an extra one or two for testing

55
Kegging and Bottling / Re: bottling from keg: headspace and foam
« on: July 08, 2015, 07:03:56 AM »
Thanks all. I only had to fill 2 bottles of each beer so capping was not a big deal. For the most part, I don't foresee myself bottling large quantities at one time.

Sounds like the process that mainebrewer outlines is what I need to try and is very close to what I was thinking.

I guess I was more concerned with how my bottling results will affect carbonation after weeks in the bottle. Since no one directly witnessed, I assume no one can really know... I had reasonably limited foaming with headspace varying from 1 to 3" probably. I think any losses should hopefully be minimal.

56
Kegging and Bottling / Re: bottling from keg: headspace and foam
« on: July 07, 2015, 12:54:44 PM »
Mouthfeel is only 5 points total but involves more things than carbonation levels.  Appearance is 3 points and carbonation can also play a role there as well (think of a flat tripel.... ???). 

Sometimes when I use my beer gun I pull the tip of the gun just out of the surface of the beer as I am approaching the neck to help create some foam (yes, a bit of splashing occurs here, but the bottle has been purged well with CO2), which I then cap on.  Maybe you could try that next time.  If you don't do the foaming thing, then you can always top off with some CO2 and blanket the beer directly before capping.

Thanks. My process was a bit inconsistent as I was figuring out what worked best for my system. I was trying to do it quickly and waste as little beer as possible. I did cap on foam for a few but some were foamier than others.

For next time, it seems like my best results will come from shutting off the CO2, purging the keg, and bottling below the recommended 5 psi. Also, my bottles were not cold so that didn't help. 

57
Kegging and Bottling / bottling from keg: headspace and foam
« on: July 07, 2015, 12:44:08 PM »
So I just bottled 2 each of 4 different beers from the keg for a competition using my new Blichmann beer gun. For doing it really quick instead of being prepared it went pretty well other than the damn tip falling off in a beer and having to dump it. I definitely got some foam in the beers but not bad at all compared to when I have tried this in the past. I left about 1-1/2" of headspace in most of the bottles but some had less or more. The beer competition is not for a few weeks so they are being stored in the fridge until then.

Is there any reason to be concerned? Even if I get less carb will it be enough to really tell? My last beer got docked for being undercarbed so I am more sensitive to this than I should be.

How many points are related to carbonation in BJCP events? EDIT: I guess carbonation effects many aspects of a beer from aroma to head retention to mouthfeel, etc so I suppose it can have a drastic impact depending on style...


58
The Pub / Re: help buying sour beers
« on: July 06, 2015, 01:04:20 PM »
Thanks All.

My response just got deleted...love that  :-\

I am looking to spend $60-70. Maybe the best bet is to get him a few instead of just a couple. I have seen the Cascade sours for $30-40 each so it is good to hear that they may be overpriced. He would appreciate something like that or Lost Abbey since we have visited both. I know he likes La Folie but wasn't sure if it is available or not. I think he had the Avery raspberry sour recently as well and liked it. He loves all things Odell so I will try to pick up one of those. A good imported one would be nice so I will see what I can find. Sounds like Cantillon may be the way to go.

Hopefully I can find an employee at the beer store that knows what they are talking about because I sure as hell have no idea...


59
The Pub / Re: help buying sour beers
« on: July 06, 2015, 08:43:37 AM »
It is

60
The Pub / help buying sour beers
« on: July 06, 2015, 08:37:07 AM »
My friend loves sour beers and I am looking to purchase a couple of nice bottles for a wedding gift. I personally, don't have the palate for sours yet so am looking for recommendations. I am located in Colorado so that obviously affects what I can find.

With the limited research I have done and what I have seen, it looks like offerings from Cascade may be the best option. Any others that I should be aware of?

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