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Messages - goschman

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541
Beer Recipes / Re: Red X Saison
« on: July 15, 2016, 08:48:17 AM »
I brewed a Red X Saison and I am super disappointed with it. I wanted to see what others have done. Recipe below.

Came out way too malty and finished a bit high even with a mash temp of 145 for 90min. Has metallic taste as well which I don't know where it came from. Saison character was pretty much lost behind the malt.

Target mash pH was 5.3, so maybe I should have targeted 5.4+? I did a side by side with a tiny pinch of baking soda and it was better, but still not anything special.

90% Red X
10% wheat malt
20 ibu of Santium at 60
1.045 - 1.009 - 4.5% ABV

Next batch I will likely add some Pils and increase he wheat. Maybe 50/30/20 - Red/Pils/Wheat malt. May even add some simple sugars.

Red X is a super powerful malt in my opinion. I brewed a 100% Red x lager and eventually grew to like it but it took months. I got really poor attenuation for what I am used to with 34/70.

My plan for the beer is to pretty much do what you are thinking; 50/50 pils to red x with some roasted malt to make up the color.

542
Homebrew Competitions / Re: Young lager
« on: July 15, 2016, 08:20:11 AM »
Glanced at the guidelines and there is probably not anything else this could fit into other than an American Blonde and that would be pushing it I think. Depending on how many entries there are they might group all of the pale lagers together like they did last year.

543
Beer Recipes / Re: first saison
« on: July 15, 2016, 07:47:02 AM »
Thanks all, gonna just go with a bittering charge for this batch

I will likely do the same...

544
Homebrew Competitions / Re: Young lager
« on: July 15, 2016, 07:43:01 AM »
Just enter it as is anyway.  Judges these days are likely to forgive overhopping.

And as any entrant should know.... it's always a crapshoot anyway.  Hard as they might try, there's no consistency in the BJCP anymore.  I don't enter comps anymore.  I'll still judge them, but don't think I'll enter because I'm utterly fed up with the crapshootiness and incompetence of too high a percentage.

Gosh I'm such an ass.   :-[

I only enter a competition here and there for feedback more than anything as most of my friends only appreciate hoppy stuff so it's hard to take any of their opinions seriously. I have basically learned not to worry about how well or bad a beer does and have often misentered. The ones I usually think will do well don't and vice versa...

545
Homebrew Competitions / Re: Young lager
« on: July 15, 2016, 06:59:21 AM »
Can you get it down to 30F for a while? That will drop things out faster.

Unfortunately it is in my serving fridge at 38F. My chest freezer is currently tied up fermenting a pale ale. If the timing works out, I might be able to get in there for a week or so. I had it around 35F for a short period before kegging.

546
Homebrew Competitions / Re: Young lager
« on: July 15, 2016, 06:49:41 AM »
Should I possibly enter it as an ale? Currently it is going in as an international pale lager. Somehow, my time management was off and I thought I would have more than enough time to get this beer ready. Last year, it scored a 41 or 42 from what I remember so it's pretty solid.

I will say that the fermentation on this beer wasn't as tight as I would have liked it to be because I was on vacation. Fermented with 34/70 around 52F for the majority then bump up to 62F over a couple of days before cold crashing.

To make a long story short, I think this is a simple case of a lager just needing more lagering time. It is carbed up and is missing that crisp lager character and has some slight hop pungency from the keg hops. It will have about two weeks in the keg before needing to get bottled. Maybe it will improve drastically and I am fine with just entering it and seeing what happens.

Kind of a foolish post but I thought I would just check to see if there might be an alternate style this could fit into. 

85% pilsner
13.5% vienna
1.5% melanoidin

magnum 60 min
sterling/crystal 5 min
sterling/crystal keg hop

1.052
24 IBUs
W34/70

547
Nice work. I've been putting a lot of faith in Bru'n water. I want a meter, but don't have the money for one at the moment, so I'm not worrying myself too much over it.

Glad to hear I am not the only one who does this.

548
Homebrew Competitions / Young lager
« on: July 14, 2016, 08:33:12 PM »
I have a pale lager that is already registered bit is not going to be quite ready by the time of the competition. Basically it needs more time to lager and for a dry hop addition to fade. Any other categories it could fit in? I realize I need to provide more detail and will do so when I have more time.

549
Beer Recipes / Re: first saison
« on: July 14, 2016, 02:52:29 PM »
What about water profile for a saison. Thinking yellow balanced with mash pH of 5.3


I use yellow balanced @ 5.2-5.25 pH. The lower mash pH gives a slightly tart, crisp finish that goes great with the style IMO.

Thanks. I figured that was the case. I don't think I have gone below 5.3 yet so I guess this would be a good opportunity.

550
Beer Recipes / Re: first saison
« on: July 14, 2016, 02:46:46 PM »
What about water profile for a saison. Thinking yellow balanced with mash pH of 5.3

551
General Homebrew Discussion / Re: Homebrewer to Pro, Licensing
« on: July 14, 2016, 09:44:46 AM »
I think it would be much harder to actually go through the steps to sell beer made at your house than actually opening a nano brewery which is basically what you would have to do anyway. Doing it at your house would make it that much more difficult I suspect due to all of the licensing as you noted...

552
Ingredients / Re: Hops list
« on: July 14, 2016, 08:28:16 AM »
WTH is 'Chicken Ale'?

Exactly what it sounds like.

mmmmmmmmmmm....chicken beer....

553
Got off work early today. Brewing a Best Bitter.

3 gallons; 1044 OG
4# Maris Otter
0.25# C60
25 IBU EKG @ 60
10 IBU EKG @ 10
0.25# Honey @ flameout
WLP041 Pacific Ale

Accidentally had 0.7 extra gallons pre boil. Had to add an extra 45 minutes to the boil. :)



Sounds nice.

I'm brewing an all Vienna pale ale.

5.25g
10# Vienna
1oz Cascade 60 min
1oz Chinook 10 min
1oz Simcoe 5 min
1007 top cropped from recent batch

Going to brew it low DO (ducks from barrage of slander).
Looks like a good beer. I can't imagine low DO right now. My process already seems overly complex. I am waiting for others to chart the low DO waters and report back with experiment results.
My process improvement might just become lowER DO. My reasoning is, like on the cold side, the less O2 pickup the better.
I know bittering with Cascade seems weird in this recipe, not sure why I chose that...I might change it to Chinook.

I like the idea of swapping the cascade and chinook which would mean less chinook to meet your IBU goal. This thought is based solely upon my frugality and habit of using higher alpha hops for bittering...

554
Beer Recipes / Re: first saison
« on: July 14, 2016, 07:09:00 AM »
     Although it is way over style at 48.8 IBUs, only 21.2 come from the bittering charge, so to me it does not come off as overly bitter. When I first made it, it was the first saison I had made. It came out as I had expected, thus I have remade it 1x and again in 2 weeks. The Nelson at 20 minutes adds 27.6 IBUs, but with the Nelson character added that late, I really dont perceive too much bitterness from that charge.
     I guess I am wondering most about whether or not the secondary ingredients will drown out the Nelson completely, making it easy to drop it from the recipe. In that case, I would likely up the Willamette to keep the IBUs up there to offset some of the sweetness from the blackberries. The lemon balm is just something we have growing in the garden after reading about someone adding it to a saison a couple years back. I really have no strong idea about what it will bring or how powerful it will be in the finished product, hence my questions. Just trying to learn something new everyday I guess

In my experience, if you are trying to highlight a particular flavor I would back off or remove the late hops. I would likely remove the Nelson @ flameout. I am basically in the same predicament which is why I chose willamette and centennial in smaller amounts at the end of the boil than originally planned. Take my advice with a grain of salt since I have no experience with those hops or secondary ingredients. Sounds like nelson could work well with fruit and lemon balm and someone can likely chime regarding that.

Often, I want to brew a beer that achieves several things and encompasses the ideas of what should be 3 different beers but in the end (with a few exceptions) it usually ends up more muddled. For some reason, I think I can somehow brew a hoppy saison with lemon and basil but in the end I realize that is probably not a good idea...

555
Yeast and Fermentation / Re: Oktoberfest Ale
« on: July 13, 2016, 01:41:19 PM »
Before I could do lagers I did a mocktoberfest using US05. It may have not be 'lager-like' per se but it was still clean, damn good, and tasted very German to me. If it was me, I would just go with what is the easiest and least stressful for you out of the options presented. Sometimes it's better to go the path of least resistance instead of worrying about the semantics of a style. In short, a good ocktoberfest recipe with ale yeast will still be very tasty.

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