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Messages - goschman

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Ingredients / Re: fruit puree into primary
« on: May 21, 2015, 12:18:39 PM »
A healthy 48 hr cold crash with your primary fermenter will definitely help to settle out the majority of the fruit (puree) to the bottom.  Then it is up to you to rack carefully to avoid any fruit.

Since I have a speidel I transfer from the spigot at the bottom. With yeast, dry hops, and fruit puree I will likely need to just dump a bunch of sludge until I am getting beer.

Commercial Beer Reviews / Re: Busch Copper Lager
« on: May 21, 2015, 08:52:30 AM »
As Paul Gatza has stated to his BA members: The biggest challenge facing the craft industry is poor quality beers.

There are a lot of crap craft beers out there. Finding that diamond in the rough is great, but you sure have to down a lot of coal dust to get there.

As you will notice with many of the European beers that we hold dear, they only make a few beer styles or maybe one, but they focus on honing and refining that limited slate to high quality. We need more of that focus here in the craft beer industry too.

Good point. I would say that 4/5 new breweries opening in my region are below average quality in my opinion.

Ingredients / Re: which hops to buy?
« on: May 21, 2015, 07:25:26 AM »
I currently have an APA on tap that heavily features Jarrylo and Zythos. In my opinion, they are much more mild than I was expecting and I had to add extra Simcoe, Amarillo, & Cascade to the keg to the hop character closer to what I wanted. They do have a nice tropical fruit character but it ended up being quite subdued in the final beer.

I have used Bravo a lot and really don't like them. In my experience, they have strong dank character that is too pungent for me. If I used them again, it would only be for bittering...

Ingredients / Re: fruit puree into primary
« on: May 21, 2015, 06:56:11 AM »
Thanks all. This is a witbier (non-traditional obviously) so clarity is not a concern.

Ingredients / Re: fruit puree into primary
« on: May 21, 2015, 06:32:36 AM »
I was kind of thinking that it would just settle out but wasn't sure. Looks like I will go the most simple route then. The beer is 5 days in now. I think I will add the pineapple on day 7 and the dry hops on day 14. Thanks!

Ingredients / fruit puree into primary
« on: May 21, 2015, 06:11:40 AM »
I have some pineapple in the freezer that I will be adding to a beer. My plan is to let it thaw, puree it in the blender, and add to the primary after about a week. Will this cause a big headache when transferring to keg? In the past, I have put a paint strainer bag in the fermenter and the lid would snap over it. I am now using a speidel and don't think I could get the lid to screw on over the paint strainer bag.

The other option would be to use a paint strainer bag but knot it and just let it sit in the fermenter. That still may be difficult to get out before kegging...

Beer Recipes / Re: German Wheat Beers
« on: May 19, 2015, 08:45:58 AM »
I use BJCP and other style references as guidelines, not rules. I just want to brew a good beer, and if it's not perfectly to style, then so what? I'm not competing, nor do I desire to. I'd rather have folks enjoy my beers than win a BJCP ruled event.

That's pretty much how I brew as well. Lately, I have enjoyed brewing to style then figuring out how I want to tweak it for my tastes. This seems to work better for me since if I have never brewed that style to begin with, I have no basis for the adjustments I want to make and I end up missing on the intended beer...

Beer Recipes / Re: Piney pale ale feedback
« on: May 19, 2015, 08:18:03 AM »
Ok cool. Haven't done extract in quite some time and never saw it back then. Thanks for the correction.

Beer Recipes / Re: German Wheat Beers
« on: May 19, 2015, 08:07:29 AM »
15% crystal malt seems like way too much and maybe out of place entirely. I not familiar with brewing these styles but I have been brewing a lot of German styles lately. Most seem to have little or no crystal malt and it is not needed in a wheat beer of any kind (in my opinion). I think you need to rely on a bit of roasted malt (like Ken's chocolate wheat) instead of crystal malts and dark munich to adjust your color.

Maybe I am off track but those are my impressions.


Looks like my impressions were not completely accurate...haha

Characteristic Ingredients:
By German brewing tradition, at least 50% of the grist must be malted wheat, although some versions use up to 70%; the remainder is usually Munich, Vienna, or dark or caramel wheat malts, or Pilsner malt with
color malt. A decoction mash is traditional, but infrequently used today. Weizen ale yeasts produce the typical spicy and fruity character, although extreme fermentation temperatures can affect the balance and produce off-flavors

Beer Recipes / Re: Piney pale ale feedback
« on: May 19, 2015, 07:43:34 AM »
Let me throw this curve ball into the mix. What if I replaced the Pilsner for Maris otter? I like the pils but when I look at it the recipe I also feel the Maris otter could bring something tastey.

Are you referring to the original recipe with pilsner LME? I don't think they make marris otter extract but I could very well mistaken.

Kegging and Bottling / Re: Cold Crashing (keg vs fermenter)
« on: May 18, 2015, 10:54:13 AM »
Does anyone ever transfer and then crash their keg vs crashing in primary and then transferring? Any benefits in doing this other than less traub in the keg?

If you do crash in the keg, do you need any type of gas pressure on it?

Just enough to seal it and ensure that any O2 is purged. I normally keg and put on CO2 just so it can start to carb up. The next day I will fine with gelatin to help clarify while it carbs.

Beer Recipes / Re: Piney pale ale feedback
« on: May 18, 2015, 09:46:27 AM »
As an old guy, sounds like you should brew Sister Star of the Sun IPA.  A great old recipe that I have made several times over the years.  It will get you all the earthiness and piney that you want.

Man I must be conservative. 3 oz of chinook for bittering 5 gallons seems crazy to me.

All Grain Brewing / Re: Lemon Drop Hefe?
« on: May 18, 2015, 09:03:09 AM »
In my opinion that is too much honey malt and carawheat and I don't think you need them in this style. If you are using them, I would suggest a 1/2# max of them combined.

Also that 9.5 SRM is going to yield an amber colored beer. Is that what you want?

All Grain Brewing / Re: water profile for witbier
« on: May 18, 2015, 06:53:14 AM »
Even though it's not difficult, it is nice to not have to worry about clarifying. I was able to remove whirlfloc, filtering to the fermenter, and eventually gelatin fining from my normal process. The whirlfloc and filtering may have no effect but I do them out of habit.

T58 is quite a beast and seems to work very quickly. It started fast and was fermenting about 12F above ambient. For a few hours I had the chamber set at 55F just to keep the beer at 67F. My goal was to ferment at 65F but I wasn't prepared for it to behave like this. In under 48 hours, activity has slowed considerably and the temp has dropped to room ambient temp.

All Grain Brewing / Re: water profile for witbier
« on: May 17, 2015, 07:16:09 PM »
If you're one for a cloudy wit then you might want to avoid calcium in your water to encourage the yeast to not flocculate.

Didn't think of that and I did throw in some calcium chloride. I put about a tsp of flour in at the end of the boil but it seemed to just coagulate more than anything. My last wit started to clear toward the end of the keg am I would just shake up the keg.

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