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Messages - goschman

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61
Other Fermentables / Re: pellicle on cider
« on: January 31, 2017, 04:45:35 PM »
Just tasted it. Seems fine but kind of boring to tell you the truth. It seems to have a low level infection that is more apparent in the mouthfeel. I will go ahead and keg and see what happens. The pellicle is definitely more thick with bubbles than I thought

62
Although I am usually very interested in the results I am usually underwhelmed by the amount of data/tasters in any given experiment.

Including the ones we do?  What would you consider an adequate number?  I think the fewest brewers we've had was maybe 5 and each of those had around 7 tasters.

Mostly referring to exbeeriments. When only 12 correct tasters are needed to provide significance, it just doesn't seem like enough data.

Am I correct, in that yours involve multiple individuals brewing separate batches? To me, that throws in a lot of other variables like water, fermentation profiles, OG, FG, etc. I am not that familiar with your process so maybe you control those aspects closely.

EDIT - I am not calling anyone's process into question as I myself am not very scientific. I would be the last person to say anyone is doing it wrong or they should do it another way. Just some basic observations that influence my perspective.

63
Although I am usually very interested in the results I am usually underwhelmed by the amount of data/tasters in any given experiment.

64
Other Fermentables / Re: pellicle on cider
« on: January 31, 2017, 08:26:42 AM »
Thank you Dave. Keeping my fingers crossed but not too worried. This was kind of a hap hazard thing that I threw together without much thought or planning so it could just be karma.

65
Other Fermentables / Re: pellicle on cider
« on: January 31, 2017, 08:15:02 AM »
Thank you for the information.

As I noted originally, there appeared to be a pellicle when I transferred to secondary but it tasted fine. Maybe the infection hadn't fully developed.

I have had one pellicle on beer before and this definitely looks different. I don't have a picture, but it is sort of off white in color, very thin and uniform with no bubbles as far as I can tell.

The pellicle that was on a porter was kind of sludgy, bubbly, and thick. That was an immediate dumper.

66
Other Fermentables / Re: pellicle on cider
« on: January 31, 2017, 07:53:15 AM »
I will taste it later. I assume vinegar type flavor would be undesirable and won't improve?

This is a 2.5 gallon batch. I don't really enjoy sours (and obviously know little about them) so I would only keep it for my friends.

67
Other Fermentables / pellicle on cider
« on: January 31, 2017, 07:10:14 AM »
Should I let it ride or dump it? I was planning to package it today but now don't know what to do.

I transferred it to secondary about a month ago after about 3 months in the primary. When transferring it, I did notice what seemed to be a thin pellicle on top however it tasted fine. I took a look this morning and it appears a second one has appeared.

I am not up on my sours so I don't know if this is indication of an infection that isn't worth saving or if it can be salvaged as a sour.

68
Beer Recipes / Re: blonde ale
« on: January 30, 2017, 09:22:02 AM »
Took a hydrometer reading a couple of days ago. Most of the yeast settled out within 5 days and took the beer from 1.051 to 1.011. Considering the beer's age, I am very happy with this yeast and MJ's description seems to be spot on. I am definitely getting some light pear esters along with a very smooth, silky mouthfeel. I was concerned that the yeast may conflict with the centennial hops along with the small amount of lime zest and lemongrass added at the end of the boil however it seems to compliment them nicely. The only negative I have experienced so far is a longer than average lag time. 

69
Yeast and Fermentation / Re: Dry yeast for Irish Red Ale. Recommendations
« on: January 28, 2017, 06:58:35 PM »
Go for it! I've used S-23 for a California Common, and it came out excellent. Did a side-by-side with Anchor Steam and couldn't tell the difference.

My buddy uses s23 for his common too and it is really good as well.

70
Yeast and Fermentation / Re: Dry yeast for Irish Red Ale. Recommendations
« on: January 27, 2017, 07:44:50 PM »
I've had success with US-05 and Nottingham
Both US-05 and Notty are pretty clean yeasts, no?  Do I want clean in an Irish Red or do I want a little more ester complexity?  Or do I get complexity (spicy, fruity or ?) from the malts?

You don't want esters. From what I can tell from the style guidelines you want a clean yeast and complexity should come from the malt and hops.

71
General Homebrew Discussion / Re: State of the Forum
« on: January 27, 2017, 03:17:27 PM »
A friend of mine is a parole agent, and he talks to some pretty crazy people at work that are violent and unstable, and part of his job is telling them the are getting a parole violation and going to jail. Needless to say, this is sure to not go over well with people that are already unstable and violent, yet he rarely gets in altercations with the parolees. His secret-it's in the delivery. He can tell people precisely what they don't want to hear so long as he delivers the message well.

I tell this story because I think the root cause of the occasional conflict here isn't that people have differing brewing practices, but that the delivery of certain messages is flawed.

You can be as right as rain on a subject, but if you come across as a jerk while doing it, you probably won't be received well.

I pretty much agree with this. Things that people type are often misunderstood or misconstrued without any intent. I often think about how my comments are received and if they are meant to be received in that way. Conversely, I can sometimes get a little irritated with others replies to me but it may likely be related to me not understanding that it's supposed to be about what they say not how they say it. Communicating over the interwebs is a strange thing...

72
Yeast and Fermentation / Re: Cool fermenting ales
« on: January 27, 2017, 01:19:28 PM »
My ground water and basement temps are pretty cold in the winter so I take advantage of it to brew more lagers. It's easier for me to cool verses warm during fermentation so ales are actually harder for me in the winter. Why not use something like 34/70 which is extremely flexible?

A lot of ale yeast are probably tolerant into those ranges but you will need to pitch extra yeast.

As JJeffers notes, can't you just bring the fermenter up into a closet or something and cover it with a towel/blanket?

73
All Grain Brewing / Re: Technique Help - Dark Grains at Vorlauf
« on: January 27, 2017, 12:09:31 PM »
Is there a particular style of beer this is related to?

The dehusked malts (carafa special, midnight wheat, etc) work great for me at small amount for the entire length of the mash.

Unless you are trying to do something very very dark with very very little roasted qualities, adding it late isn't necessary in my opinion but that is likely due to the types of beers I brew.

Sinimar is recommended by many.

Sorry, I will let someone advise on the actual procedure.


74
Yeast and Fermentation / Re: Dry yeast for Irish Red Ale. Recommendations
« on: January 27, 2017, 11:54:08 AM »
What temps are you guys fermenting K97 at? I have noticed the tartness but not the sulfur in any way. I am normally 60-62F.

One batch (alt) was at 60F, and one batch (kolsch) was at 66F - both have significant sulfur but the alt/60F is less.  My buddy has also put about 7 beers through his taps using K97 and they all have the same sulfur-aspect in common - some to higher/lesser degrees than others.  One thing is for sure, once I picked up on the sulfur aspect of this strain it's very hard to ignore.

Thanks. I was very excited when they released this strain and was hoping to use it often. I have been using it for hybrid styles so haven't really evaluated it in the proper context.

Derail done...sorry

75
Yeast and Fermentation / Re: Dry yeast for Irish Red Ale. Recommendations
« on: January 27, 2017, 10:44:38 AM »
What temps are you guys fermenting K97 at? I have noticed the tartness but not the sulfur in any way. I am normally 60-62F.

To the OP, I could see not using 05 if you have a hard time getting it to clear. I don't have much of an issue that others report though it usually takes a couple of weeks in the keg.

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