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Messages - goschman

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Homebrew Competitions / Denver County Fair Homebrew Competition
« on: August 04, 2014, 10:38:26 AM »
This was a BJCP sanctioned competition. I was notified that I won a blue ribbon but was unable to attend the ceremony. I have been attempting to get information on obtaining my scorecard and ribbon without any luck. Does anyone know the normal procedure for this?

Beer Recipes / Re: belgian table beer
« on: August 02, 2014, 12:32:49 AM »
Creativity defies definition

Beer Recipes / Re: belgian table beer
« on: August 01, 2014, 01:08:42 PM »
Cool. Thanks guys. Hoping to get to this guy next week.

Just added the palisade, cascade, and chinook dry hops to my OPA...very excited for that one

Beer Recipes / Re: belgian table beer EDIT - not really
« on: August 01, 2014, 10:24:31 AM »
That is good to hear. I am not worried about T58 just thought I couldn't use it for a saison. I will stick with it since I have it on hand.

This batch is getting some crabapples in fermenter as well. I haven't decided on amounts yet because I don't want to overdo it. The good thing is these guys are slightly more tart than a granny smith and quite edible.

Beer Recipes / Re: belgian table beer
« on: August 01, 2014, 10:04:19 AM »
Thanks for informing me about the term 'table beer'. I was pretty much just equating it to a 'session beer'. I think I will go with something similar to what I have posted for a first attempt. I rarely nail a first attempt for my tastes anyway so it will likely need tweaking regardless...

I have only used T58 once for a wit. I will keep the table sugar just to get the attenuation as high as possible. I was suprised I got 85% out of the first time so I think I can get it close to 90% for a pretty dry beer.

Beer Recipes / Re: belgian table beer
« on: August 01, 2014, 09:42:23 AM »
That is similar to a recipe I have been working on. I want to use 85% pilsner and 15% munich, but I am shooting for a lower abv - maybe around 4.5% or even lower. I am a little worried about the body of the beer being to thin so I think I will just mash really high - around 158F and hope for the best.

I am also considering a very light touch of honey in the fermenter and possibly a little spice addition at the end of the boil. Coriander or chamomile have come to mind. I am planning on using wy3522 Ardennes yeast on one half of the batch and 3422 Belgian Wheat on the other.

Yours is going to be quite hoppy with 3 oz of aromatic hops, and I am not sure I would like that as much. The idea for me is to let the yeast be in the lead, then the malt, and then the hops take a back seat. I like a hoppy saison, but I don't think t58 is really a saison yeast, is it?

From what I understand T58 should not be used for saisons although some have reported doing just that. I just adapted my saison recipe though am not expecting one.

I only have 1.5 oz in the last 20 min not 3.

I was going to drop the ABV even further but I have a 4.4% session ale on now so I don't think it is necessary. I don't know exactly what the threshold for a 'table beer' is so I guess this would more likely just fit into belgian specialty? Most of the beers I brew are hybrids anyway so I am not too worried about categories...

Beer Recipes / Re: belgian table beer
« on: August 01, 2014, 09:21:11 AM »
Awesome thanks!

How does this look? Centennial is out of place but I might keep it anyway.

70% Pilsner
17.5% Munich
7.5% wheat
5% table sugar

10 g Magnum 60 min
14 g Centennial 20 min
28 g EKG flameout

OG 1.048
FG 1.007? based on 85% attenuation
5.4% ABV
28 IBUs

Beer Recipes / belgian table beer
« on: August 01, 2014, 08:48:10 AM »
Was going to do a table saison but am using T58 which I assume won't work for that. Probably going to shoot for 5% ABV or so. My original plan was to go with my saison recipe but just scale down the amounts accordingly. Maybe this is more like a belgian pale ale?

From memory it's something like:
76% pilsner
12% munich
8% wheat
4% table sugar

T58 gave me 85% attenuation for a recent wit that I mashed at 152. Should I remove the table sugar and keep the mash temp high? Should I add some aromatic or specialty malt?

I like my beers dry so I was considering just leavin the table sugar in and mashing at 147 like I would do for a saison. Input?

Ingredients / Re: rye malt vs flaked rye
« on: July 31, 2014, 11:03:54 AM »
I find flaked rye to have a mellower, less prominent flavor.  Have you tried running the rye malt though the mill twice?

I had all the grain together in one bag and just milled it at once. I honestly didn't inspect the rye after it was milled. My efficiency was lower than usual and I thought that maybe it was a milling issue with the rye.

I think the flaked rye may be the way to go for this one but I need to develop the recipe regardless. It's a mongrel of a beer but tasting pretty good right now. I will probably just try flaked next time and see what I get. Thanks!

Ingredients / rye malt vs flaked rye
« on: July 31, 2014, 09:53:29 AM »
I brewed a 'summer rye' beer recently with 10% rye malt. What kind of differences should I expect if I was to use flaked rye instead? I am not sure how well my mill crushed the rye malt so I thought flaked rye may be a better option next time.

Ingredients / Re: Oats in a Pale
« on: July 31, 2014, 09:46:42 AM »
Got my OPA in the fermenter right now. It is about 10% rolled oats and 10% oat malt with a Vienna Malt base. I normally do golden naked oats as well but the brew shop was out due to 'import' issues. I replaced that with crystal malt. My first batch had roughly 30% oats from all 3 types...

Bittered with Chinook, Cascade at 10 min, and hopstand with Palisade. Dry hopping with all 3.

Yeast and Fermentation / Re: diacetyl rest for S04
« on: July 25, 2014, 09:09:00 AM »
I have become sensitive to diacetyl and this batch has what I would call a very low amount as far as I can tell. Part of the problem is it has a very transparent malt flavor since it is essentially a very low ABV wheat beer grain bill so the diacetyl is much easier to pick up. There is nothing to make me believe that this batch is worth least at this point.

I took the fermenter out of the water bath and it rose to 70 in less than a day so I put it back in the water bath where it is now. I did not mean to raise it so fast but we have hit a bit of a heat wave here and my house is pretty warm...

I will just have to go with it and see what the outcome is.

hmmm. I did not realize it was a wheat beer. are you 100% sure it's diacetyl and not just wheat being slick like wheat will? you say a very low level. Is it low like 'I can't taste it but I feel in in my mouth" or is there actually a buttery/butterscotch flavor? you can warm a sample in a covered glass in warm water for a few minutes and then smell to know for sure. the diacetyl will become very apparent if it's there even at a low level.

So I just kegged this. I did as you suggested with a covered sample in warm water and could not detect diacetyl. The aroma is actually pretty fruity from the hops but not in the flavor so much. I think I may have somehow been mistaking diacetyl for the resulting flavor contributions from Vienna and the yeast as I am getting sort of a nutty character as well?

Either way I think I am good. Maybe just a weird combination of flavors. Now I just need to decide whether to pitch the pale ale that I am brewing now onto the yeast cake or just use my old reliable US05...

Ingredients / Re: crabapples
« on: July 23, 2014, 09:38:22 AM »
Wow. I guess there are quite a lot of varieties of crabapple trees. I did not know. Looks like there are only a couple which produce green fruit.

Ingredients / Re: crabapples
« on: July 23, 2014, 09:34:01 AM »
Good to know. The ones I picked are about the size I golf balls and green. I assumed I should wait until fall to pick them but they seem good to go and didn't want to risk birds and bugs getting to them. I didn't even know it was a crabapple tree until I was told. I didn't produce fruit last year because of a late freeze. I kind of feel like they aren't normal crabapples?

I guess I will plan to use 4-5 lbs and see what happens.

I grew up with cats and have two now so am well aware of what funkiness can be present. I have never gotten the 'catty' notes that are always discussed however I have noticed the garlic/onion notes that some discuss in correlation with Summit in commercial beers. I have never brewed with Summit. Just like anything, everyone's perception, thresholds, and tastes are different.

My buddy told me over the weekend that he was a 'supertaster' which I have never heard of. Maybe he can taste cat piss in things that I cannot...

For my pale ales I have recently started doing 60 min, 10 min, hopstand addition for 30 min, and dry hop. I will throw hops in the keg if I undershot the hop character I was going for.

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