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Messages - goschman

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541
When removing my false bottom and using one of these bags with batch sparge, will my dead space effectively be zero? I need to modify my equipment profile in beersmith and not sure what would be a good starting point until I can get it dialed in.

542
Thanks.

543
Equipment and Software / suggestions for grain bag for 10 gallon cooler.
« on: February 16, 2017, 05:20:00 PM »
Seems like this might be the one?
https://www.amazon.com/Brew-Bag-BIAB-Gallon-Brewing/dp/B00QJ76I2W/ref=pd_sbs_79_3?_encoding=UTF8&pd_rd_i=B00QJ76I2W&pd_rd_r=77SWJ5V2Z3TWQGH46AV0&pd_rd_w=6TO7e&pd_rd_wg=u8oYM&psc=1&refRID=77SWJ5V2Z3TWQGH46AV0

I have a 10 gallon round cooler/mash tun and am considering getting rid of the false bottom in hopes of getting higher efficiency. I continually have efficiency issues and am running out of ideas. Thought this might help...

544
Ingredients / Re: Hop aroma
« on: February 16, 2017, 03:22:29 PM »
I haven't had any bad experiences with keg hopping. I will note that with my processes my beer seems to have a VERY pungent/grassy character for the first week while it carbs and I get some hop debris. The hop character normally reaches a good level at about 2 weeks and is about perfect at 3 weeks in the keg. This is good for me because I tend to start drinking beers when they aren't fully developed.

I don't hop in the keg for better results but more out of laziness. A traditional dry hop could very well be more effective. It's easier for me to just keg the beer when fermentation is finished, throw some hops in, and forget about it...

545
Ingredients / Re: First lager- Vienna lager
« on: February 15, 2017, 06:17:13 PM »
I'm looking forward to this beer. I'm going to try the lager schedule outlined on brulosophy. 50-55 till 50% attenuated then warm up till fermention/clean up is done. If all goes well I see my self doing a lot more lager brewing and will probably kick myself for avoiding them for 65 batches

I have had very good success with this method when using 34/70. I leave my chest freezer set at 50F, bump it up 2F per day starting on day 5 until I get to 62F where I leave it for a couple of days, confirm FG, then cold crash and lager.

I bet your beer turns out delicious!

546
Ingredients / Re: First lager- Vienna lager
« on: February 15, 2017, 04:03:01 PM »
It looks very reasonable to me.  As for yeast, your best bet is using both sachets, but you'd probably end up fine with a single sachet as well.

What hops are you using?


My hood for bittering
And 0.5 oz @15 minutes

Not 100% sure if I want to do the 15 minute haven't had many Vienna lagers

I think 1/2 oz at 15 minutes would be good.

I use 1/2 oz of Sterling at 10 and like my results.

547
Ingredients / Re: Hop aroma
« on: February 14, 2017, 03:15:06 AM »
I use muslin bags to keg hop with. I get a lot of debris for the first week while it carbs and I take small samples.

Just make sure you are using enough hops. I never got the results I wanted until I considerably increased my late and dry hop amounts. I am still pretty conservative compared to most but like my results.

Oh yeah hop selection is important as well. Hops with higher oil content will pack a bigger punch.

548
Ingredients / Re: Lemongrass
« on: February 13, 2017, 10:38:48 PM »
Just kegged my blonde ale with lime zest and lemongrass.

I use a microplane to grate it and throw it in the boil with 5 minutes remaining. I have used it in the secondary which made it much more powerful.

549
Beer Recipes / Re: Chili Recommendation
« on: February 11, 2017, 08:15:59 PM »
Just tasted a saison with chilies at an event in Ann Arbor, Michigan . It had just the right amount of spice/hot in it.  He said he used 4 habañeros in secondary for seven days. It was a ten gallon batch.   Also said he froze them prior to kill any bacteria.

I have used 2 split habs in the keg for a few days in a wit with good success. It was fermented with pineapple and dry hopped with citra so it was pretty interesting to say the least.

550
General Homebrew Discussion / Re: What's Brewing this Weekend?
« on: February 10, 2017, 07:52:07 PM »
Germerican Pale Ale

German grains, American hops?

Yeast strain?

95% weyermann pale
5% caramunich I

Bitter with magnum
Cascade, spalt, crystal at flameout and dry hop

Undecided on yeast. Either k97 or G03

551
General Homebrew Discussion / Re: What's Brewing this Weekend?
« on: February 10, 2017, 06:56:26 PM »
Germerican Pale Ale

552
Commercial Beer Reviews / Re: Ayinger/Sierra Nevada
« on: February 09, 2017, 10:35:52 PM »
Those two breweries not deciding to do a hoppy lager seems akin to the Falcons calling two straight pass plays with a couple minutes left in field goal territory with an 8 point lead.

Pretty much dead on

553
General Homebrew Discussion / Re: Irish red with Red X malt - the verdict
« on: February 09, 2017, 03:57:19 PM »
For the Irish Red, I see that the color that you have for red x is around 15L which I have seen around before.

Best Malz says it is 11-13L. With my 100% red x beer, I used 12L and the beer color was estimated at 13 SRM and blood red. My next beer will be 50% red x so I am targeting that SRM figure again realizing it will look different.

I too am trying to make a red beer without using red X at 100% so have been nit picking over color ratings and such...

Basically what figure should I be using to help estimate color? 12L or 15L?

I actually used 12L on Beersmith.  The BU ingredient in the recipe ingredient database is set to show 15L due to older data - I need to update that.

As far as that goes, my roasted barley was also 500L (from Crisp), not 300L (typical of US maltsters).  There is UK roasted barley in the database, I think - I need to update the recipe to accurately reflect what I used.

Thanks! My recipe is very simple and will be using a small amount of roasted malt to make back color since I am using Red X at 50%. Derail done

Cool posts!

554
General Homebrew Discussion / Re: Irish red with Red X malt - the verdict
« on: February 09, 2017, 03:35:01 PM »
For the Irish Red, I see that the color that you have for red x is around 15L which I have seen around before.

Best Malz says it is 11-13L. With my 100% red x beer, I used 12L and the beer color was estimated at 13 SRM and blood red. My next beer will be 50% red x so I am targeting that SRM figure again realizing it will look different.

I too am trying to make a red beer without using red X at 100% so have been nit picking over color ratings and such...

Basically what figure should I be using to help estimate color? 12L or 15L?

555
General Homebrew Discussion / Re: Irish red with Red X malt - the verdict
« on: February 09, 2017, 03:04:14 PM »
You noted in your previous post that the ph was more than two-tenths lower than expected. I'd blame the malt over the water. My Red-X has a distilled pH of 5.2 where is should be closer to 5.7. I'm brewing with it again this upcoming Monday.

Will you update with your pH results? My next beer will use Red X and I am trying to figure out what pH to shoot for in Bru'n Water. I want a mash ph of 5.4 so plan to develop a water profile higher than that based on others feedback.

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