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Messages - goschman

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541
FWIW, I always rack very cold beer onto the gelatin and stir gently. As for 2565, that strain is notoriously tough to get to drop clear quickly, even with gelatin.

Right. I was extremely surprised to see the amber clear so quickly. I don't have the ability to cold crash so that's why I have been adding after 24 hours in the fridge at 38F. I can't really stir it so I just pour it on top.

It's not that big of a deal just kind of an annoyance. I use US05 a bunch so pesky yeasts like 2565 are not a regular problem for me.

542
Thanks for the feedback. I will probably give biofine clear a shot soon.

I have been buying unflavored gelatin from the grocery store. Is there anything different about it versus something I would buy at the LHBS?

Nope, same stuff. Do you use the Bertus method for gelatin out of curiosity ?  It's consistently good for me.

http://www.bertusbrewery.com/2012/06/how-to-clear-your-beer-with-gelatin.html

That is the process I follow. I used to add the gelatin at kegging without crashing. I have tried adding it after the keg has been in the fridge for 24 hours with no noticeable different.

As an example, I have a kolsch and an amber fermented with WY2565. Both were gelatin fined using the exact same process. The amber clarified nicely in about a week and is brilliantly clear now while the kolsch is at about a month and still has a touch of haze. That's the inconsistency that I don't understand unless it is related to the ingredients of the beer somehow.

543
Thanks for the feedback. I will probably give biofine clear a shot soon.

I have been buying unflavored gelatin from the grocery store. Is there anything different about it versus something I would buy at the LHBS?

544
I fine all of my kegged beer with gelatin but have varying degrees of success. I follow the same basic procedure which has been outlined here many times so I won't detail it now. I think it is time to try something else in attempt to find something that provides consistent results for me.

I am curious how effective biofine clear is. Any suggestions on other clarifying products? Time does do the trick most of the time but can take over a month for me.


545
Homebrew Competitions / Re: how much detail for category 23 entry?
« on: November 17, 2015, 01:30:42 PM »
There are some judges who insist Baltic Porter be big/boozy, so I've had some success saying things that indicate they shouldn't be rigid, something like "base is somewhere between Baltic and impy Schwarz"
I also see no reason it can't be in 21a/30a if you do declare a base style.

This is pretty big and boozy. I suppose it could fit in SHV too but I guess I don't know which category would be more appropriate or if it would matter.

546
Homebrew Competitions / Re: how much detail for category 23 entry?
« on: November 17, 2015, 11:58:49 AM »
I would not even list "and other spices".  That will confuse the judges when trying to score you properly on what they are supposed to be "looking for".  Keep it minimal and simple listing only the spices that can be detected.

Ok thanks.

547
Homebrew Competitions / Re: how much detail for category 23 entry?
« on: November 17, 2015, 09:08:03 AM »
I tend to perceive Baltic Porter as being more rich and malty than Schwartzbier, which I find much lighter in malt character.  Neither should have much roast.  If your Imperialization of the Schwarz is still light in body and malt flavor I'd keep it as a Schwarz.  If fuller, I'd say go with the Baltic Porter.

Thanks. It's full flavored for sure even though it finished very low for a 9% ABV beer. Baltic Porter seems like the ticket.

Going with "baltic porter, spiced with cinnamon, ginger, and other spices"

548
Kegging and Bottling / Re: Carbing up a 9.5% IBA
« on: November 17, 2015, 08:47:43 AM »
Using the same calculator for APA (2.5 vols which would have been my preference), I get 5.1 oz of table sugar for priming which is considerably more. In my opinion, it will likely end up undercarbed for what I prefer. It shows 1.5-2.3 vols for IPA but I think that may be referring to more of a lower English style carbonation...

2.5 vols
6.1 gallons
68F
5.1 oz sucrose

If you want more carb maybe you could make a solution of dissolved sugar and hydrated yeast and add equal amounts to each bottle?

549
Homebrew Competitions / Re: how much detail for category 23 entry?
« on: November 17, 2015, 08:16:16 AM »
Thanks! That is super helpful.

I used cinnamon, ginger, sage, and white pepper but only the cinnamon and ginger seem noticeable to me so I will include those specifically.

As far as the baltic porter, I have not had too many in my day so that's kind of a toss up. I suppose I could go with something a bit more generic like 'imperial black ale'? Going to have to go back and read the guidelines for baltic porter. This beer has like 3% carafa so it has a very smooth, lightly roasted character.

EDIT: Seems to be fit easily in baltic porter: "A Baltic Porter often has the malt flavors reminiscent of an English brown porter and the restrained roast of a schwarzbier, but with a higher OG and alcohol content than either. Very complex, with multi-layered flavors."

550
Ingredients / Re: hop combo
« on: November 17, 2015, 07:57:03 AM »
I would leave the bravo out (personal preference) and split the dry hop between cascade and goldings. Since you didn't use much in the boil, I would probably dry hop with at least a couple ounces of both.

551
Homebrew Competitions / how much detail for category 23 entry?
« on: November 17, 2015, 07:54:19 AM »
I am entering a spiced baltic porter in a comp in category 23. Is there any additional information that I should provide other than 'baltic porter, spiced'? Should I provide the specific spices I used?

To me the beer comes off as a baltic porter but is basically an imperialized version of my schwarzbier. Should I designate it as such instead of a baltic porter? I could specify it as 'imperialized schwarzbier with ale yeast, spiced'.

I am not sure why comp categorizing is so difficult for me...

552
Kegging and Bottling / Re: Carbing up a 9.5% IBA
« on: November 16, 2015, 11:08:35 AM »
2 volumes of CO2 seems low. I bottled a 9% ABV beer with 2.4 volumes. It took a good month to get well carbonated and is still a bit low for what I intended.

553
Beer Recipes / Re: Chasing the perfect Munich Helles
« on: November 13, 2015, 09:12:01 PM »
Mic drop

554
Beer Recipes / Re: Chasing the perfect Munich Helles
« on: November 13, 2015, 02:01:51 PM »
That pils looks delish! I need to get me some of 'it'.

555
Beer Recipes / Re: Commission brew/Blue Moon style beer
« on: November 12, 2015, 03:57:13 PM »
Could it be 24 oz per 372 gallons?

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