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Messages - goschman

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541
Kegging and Bottling / Re: super foamy pours
« on: February 01, 2016, 02:51:36 PM »
Thanks. He pours correctly and I poured a couple the other day and was baffled. I have 4 kegs on and have never quite experienced what he has going on. Maybe I should just tell him to start by replacing the lines. Also theses are commercial kegs with sanke connections I believe.

542
Kegging and Bottling / super foamy pours
« on: February 01, 2016, 01:47:36 PM »
My buddy has a kegerator with a single tower. He keeps the thermostat set at 35F. His pours are extremely foamy even when he has the pressure set below 5 psi. I am not sure of the diameter but the length of the line from the keg to the spout is probably about 10 feet. I thought that maybe the first pour is foamy because the tower is at ambient room temperature however each consecutive pour is very foamy as well. Any obvious advice I should give him?

543
All Grain Brewing / Re: water profile for black lager
« on: February 01, 2016, 11:29:03 AM »
Brewing something similar to a schwarzbier and am curious what I should do with my water. I am planning for 'brown balanced' water profile with a mash pH of ~5.57. Does this sound like a decent plan? Color is 25 SRM

that's what I do on water and PH.

Good to know. Thanks Ken!

544
General Homebrew Discussion / Re: hop stand exbeeriment
« on: February 01, 2016, 09:59:19 AM »
Chilling to 170F only takes a couple minutes at most right? If that's the case, I don't see it being that much easier to do the non-chill method however I leave my chiller in the kettle with lid off during hopstands.

545
All Grain Brewing / water profile for black lager
« on: February 01, 2016, 08:10:02 AM »
Brewing something similar to a schwarzbier and am curious what I should do with my water. I am planning for 'brown balanced' water profile with a mash pH of ~5.57. Does this sound like a decent plan? Color is 25 SRM

546
Beer Recipes / Re: Trappist Single recipe
« on: January 30, 2016, 09:03:25 AM »
In my opinion, t58 is not a saison yeast however it does attenuate pretty well. I have used it with good success in wits and have considered Belgian pale ales and even something similar to what you have in mind. I tried a saison with it once and it didn't seem to fit the bill...

547
General Homebrew Discussion / Re: diacetyl in lagers
« on: January 28, 2016, 09:01:37 PM »
I am not sure if transferring this out of the keg and adding more yeast is in the cards. I already added additional yeast in attempt to drop the FG more. I had a sample earlier tonight and I get strong toffee/butterscotch but no artificial butter. I will try to test for it soon by heating a covered sample.

548
Beer Recipes / Re: Random receipe
« on: January 28, 2016, 02:33:49 PM »
That would be a pretty brutal pale ale the el dorados I have are 15.5% aa. Could work though. Maybe omit the wheat and throw the biscuit in there too

You're right. The IBUs would push into the mid 50s. I would move the amounts to later in the boil to achieve the amount of IBUs you desire. I have really been enjoying APAs with traditional bittering times.

549
Beer Recipes / Re: Random receipe
« on: January 28, 2016, 01:40:06 PM »
I think you would need more hops to make a good American IPA. What about a Pale Ale instead?

95% Two row
5% crystal 60

1.5 oz el dorado 20 min
1.5 oz el dorado 5 min
dry hop with the centennial, simcoe, chinook

550
General Homebrew Discussion / Re: diacetyl in lagers
« on: January 28, 2016, 11:50:53 AM »
I probably should not complicate matters but I also recall almost a fruity, banana type thing going on.

This is sounding more and more like a stale extract beer to me.  Did you use any extract at all in this beer?  If so, wink-wink, yeah, it is very likely the dreaded "extract twang".  If not, then nevermind!

100% Red X malt

551
General Homebrew Discussion / Re: diacetyl in lagers
« on: January 28, 2016, 11:46:44 AM »
Thanks dudes. Definitely not getting the artificial butter thing. After the diacetyl rest, I detected no diacetyl in the hydrometer sample.

thats good. keep in mind that while not detected initially, from what Ive read there can be precursors for it becoming noticeable at some point after fermentation...IIRC when O2 interacts with the beer.

also, an infection can do the same IIRC.

butterscotch certainly is a flavor that can come from the malts used.

Good to know. I will just have to see how it develops with some age and hopefully it improves a bit. I have never brewed a beer similar to this one.

I probably should not complicate matters but I also recall almost a fruity, banana type thing going on. I used palisade hops which I have never gotten that character from. It certainly has an interesting combination of flavors. The yeast was W34/70, accelerated lager schedule starting at 52F. Sounds like I need to do some sampling tonight...

552
General Homebrew Discussion / Re: diacetyl in lagers
« on: January 28, 2016, 11:35:38 AM »
Thanks dudes. Definitely not getting the artificial butter thing. After the diacetyl rest, I detected no diacetyl in the hydrometer sample. I have brewed a couple of batches with S04 that had diacetyl but that was before I was ramping the temperature up toward the end of fermentation.

Overall, I just didn't brew a very good beer which is sad  :(

553
General Homebrew Discussion / diacetyl in lagers
« on: January 28, 2016, 11:16:05 AM »
My red lager has a caramel and almost butterscotch like sweetness to it. I know that butterscotch is usually associated with diacetyl. What other signs should I be looking for?

The beer finished with a higher FG than it should have (discussed in another thread) so at first I assumed the sweetness was related to that and maybe the fact that I used 100% Red X for the first time and am not familiar with it's flavor profile. It wasn't until the other day that I realized that it might be diacetyl. I did a diacetyl rest at 62F for a couple of days. I poured one the other night and that character seemed to have faded a bit but it is still pretty prevalent.

Do you think this could be the combination of high FG (1.015), Red X, and a bit of diacetyl?

554
General Homebrew Discussion / Re: Not clear beer
« on: January 27, 2016, 08:53:09 AM »
My pale ale blew last night! Luckily I have more in the fermenter that should be even better.

555
The Pub / Re: Nfl,playoffs
« on: January 26, 2016, 08:17:52 AM »
seattle D was no slouch. Cam should do well...not a blow out perhaps but the game is his to lose.

I agree. The question is what happens when he gets hit by Miller who proceeds to do Cam's Superman move in his face? If he pouts on the bench, they are in trouble. If he responds positively, the Broncos are in trouble.

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