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Messages - goschman

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61
General Homebrew Discussion / Re: isovaleric acid - sweaty socks
« on: July 31, 2016, 01:59:48 PM »
As expected this beer scored pretty poor at competition. The main critique is oxidation which I don't understand. I had some bottling issues from the keg as well so the the beer was under carbed and hazy from keg movement. The judge did not that it would be a god lawn mower beer so it wasn't horrible I suppose.

How are you bottling from the keg?  Bottling wand in picnic tap, straight from tap, or beer gun?

Blichmann beer gun. They were bottled on Tuesday so I assume the whole keg is oxidized?

62
General Homebrew Discussion / Re: isovaleric acid - sweaty socks
« on: July 31, 2016, 11:20:01 AM »
As expected this beer scored pretty poor at competition. The main critique is oxidation which I don't understand. I had some bottling issues from the keg as well so the the beer was under carbed and hazy from keg movement. The judge did not that it would be a god lawn mower beer so it wasn't horrible I suppose.

63
Equal amounts of cascade, ahtanum, and comet. I suspect it's the comet but I wouldn't describe it as onion or garlic.

64
General Homebrew Discussion / Re: 6 oz of hops
« on: July 30, 2016, 04:24:04 PM »
Wow this beer is super pungent and has a strangely savory character to it. The aroma is great so I hope it comes together in a couple of weeks.

65
OK - so I'm a nut case.  I find it inexplicable, but what a difference one day can make.  The beer tastes excellent today.  I must admit that I have had drastic flavor changes from green beer to not-so-green beer in the past when I've been disappointed at first and then ended up a happy camper about IPA's coming around.  Or maybe it's that my taste buds work better on weekends!  Live and learn is my current motto.

I am in a similar position with a hoppy pale leaning toward an IPA that has been in the keg for a week. I keg hopped it and it is very pungent and almost savory in a strange way. The aroma is great and it seems to be getting better over the past couple of days. I am hopeful mine will do the 180 that yours has done in a week or two. I keg hop regularly in smaller amounts and the turning point seems to be about 1-2 weeks.

66
Beer Recipes / Re: first saison
« on: July 30, 2016, 01:04:34 PM »
From 1.052 to 1.003 in 8 days. Sample is pretty rough tasting right now with a lot of flavors going on. As you would expect, I am getting citrus, pepper, earthiness, and a little bit of funk.


Nice. Sounds like a saison to me !

It seems to be done with the yeast settled out but I roused the yeast back into suspension and will let it sit for a few more days to see if it keeps going. Definitely seems a bit cleaner which I am happy about.

67
Beer Recipes / Re: first saison
« on: July 30, 2016, 12:00:58 PM »
From 1.052 to 1.003 in 8 days. Sample is pretty rough tasting right now with a lot of flavors going on. As you would expect, I am getting citrus, pepper, earthiness, and a little bit of funk.

68
All Grain Brewing / Re: double kolsch attenuation
« on: July 29, 2016, 06:38:12 AM »
Awesome! Thanks.

69
All Grain Brewing / Re: double kolsch attenuation
« on: July 28, 2016, 07:46:23 PM »
I would just note that the higher alcohol can come across as slightly sweet - I made one that a good brewer thought was under attenuated, but at 1.009 it was just the alcohol that caused the impression.  It was perfectly good to enjoy, though.

Yeah I kind of assumed that would be the case. Although a lager, I had a Helles bock that was excellent and crisp but slightly sweet from the alcohol. I think this could likely come across the same way. I do use some Vienna in my kolsch which I have decreased a bit here to help with the possibility of too much malt character. So you brewed an imperial kolsch type beer?

70
All Grain Brewing / Re: double kolsch attenuation
« on: July 28, 2016, 02:42:00 PM »
Thanks. Right now I have it at 75 sulfate and 60 chloride per the yellow balanced profile in bru'n water. I should back them down to 50 for a 1:1 ratio?

What about mash pH? Just stay around 5.4?

71
All Grain Brewing / Re: double kolsch attenuation
« on: July 28, 2016, 12:55:08 PM »
Thanks. I obviously have never fined with gelatin and bottled...

Water suggestions?

72
General Homebrew Discussion / Re: My beer is a hit!
« on: July 28, 2016, 09:04:03 AM »
Really cool!

73
All Grain Brewing / Re: double kolsch attenuation
« on: July 28, 2016, 07:22:17 AM »
Thanks all. I suppose I shall proceed as planned.

Any advice on mash pH? I can't think of what I do the normal koslch at off the top of my head but I am thinking 5.3 would be a good place to start with yellow balanced water.

I have another often asked question regarding bottling. If I cold crash this and fine with gelatin, should I worry about them carbing up properly? If I pitch enough healthy yeast to begin with it should be okay right?

74
All Grain Brewing / Re: double kolsch attenuation
« on: July 27, 2016, 09:20:35 AM »
Sounds solid to me as well. 1/2 pound of sugar should help without taking much away from the malt character.

That was kind of my thought. I think it works out 3.6%.

75
All Grain Brewing / double kolsch attenuation
« on: July 27, 2016, 08:43:57 AM »
The time has come for me to begin thinking about brewing this year's xmas beer that will be bottled and stored. This year I am not brewing anything close to a xmas beer and have decided to "imperialize" my kolsch.

The main thing I want to emphasize is high attenuation using WLP029. The plan is to mash at 148F for 90 min and add 1/2 lb table sugar in attempt to get around 85% AA which would put me near a FG of 1.010 and an ABV around 7.6%. I am keeping the OG relatively low at 1.068 so that a lower FG can be achieved. All of this is just goals and estimates obviously. Any other tips or thoughts?

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