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Messages - goschman

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61
Interesting. I got a bomber as a gift and was unable to drink it. I had to pour it out becuase it tasted like funky seltzer water. Probably just my unrefined palette.

62
General Homebrew Discussion / Re: adding DME during fermentation?
« on: May 12, 2017, 03:15:40 PM »
Thanks guys.

I just added 1/2# briess extra light to boost the OG. I have never used DME before. Should I expect this to affect the fermentability at all? I had a mash temp of 150F and added some agave nectar and molasses at flameout which should help it to dry out.

63
General Homebrew Discussion / adding DME during fermentation?
« on: May 12, 2017, 10:21:31 AM »
Horrible efficiency today and I have no idea why. I should have DME around for days like this but I don't. Anyone care to share the process for adding DME in the middle of fermentation? I assume dissolve in water, let cool, and add?

64
All Grain Brewing / Re: IPA hopping technique survey/poll?
« on: May 11, 2017, 07:15:50 AM »
Bittering, flameout, and dry hops for me.

I tried hopstand a couple of times but it was difficult to hit my temperatures right which led to inconsistent results. Plus, I am all about shortening my brew session length. I don't brew IPAs that often so I just go with what works for me.

65
Beer Recipes / Re: Critique citra recipe
« on: May 09, 2017, 03:01:10 PM »
Weaze, just another thought - if this is intended as an AIPA as it looks, 2 oz total of late hops is VERY light for IPA (even for an APA IMO). 6 oz spread across the last 15 minutes, or even better steeped for 30 mins after cooling to 175F, plus 3 oz-ish dry would give you an IPA with much better hop character IMO. Take it for what it's worth - I'm a hophead who brews a fair amount of hoppy beers and I use more than this typically. I don't know what your love of hop flavor/aroma or goals for the beer are - just giving $0.02 (probably less).   :)

Well he originally said he had no style in mind. I am thinking he might be looking for something closer to a strongish blonde ale with a bit of citra kick?



Yeah, that may well be more what he has in mind. I read it but saw the OG and 1:1 BU:GU and my brain went right to IPA. Might be a fairly bitter blonde, but who cares? I'm guilty of pigeonholing beers too much anyway.

I thought the same thing when I saw the IBUs.

Joel, any goals for this beer regardless of style?

Another thought would just be to bring the IBUs down by decreasing the 60 minute addition. Maybe use 1/2 oz for bittering and add the 1/2 oz on the backend of the boil.

66
Beer Recipes / Re: Critique citra recipe
« on: May 09, 2017, 02:47:46 PM »
Weaze, just another thought - if this is intended as an AIPA as it looks, 2 oz total of late hops is VERY light for IPA (even for an APA IMO). 6 oz spread across the last 15 minutes, or even better steeped for 30 mins after cooling to 175F, plus 3 oz-ish dry would give you an IPA with much better hop character IMO. Take it for what it's worth - I'm a hophead who brews a fair amount of hoppy beers and I use more than this typically. I don't know what your love of hop flavor/aroma or goals for the beer are - just giving $0.02 (probably less).   :)

Well he originally said he had no style in mind. I am thinking he might be looking for something closer to a strongish blonde ale with a bit of citra kick?

67
Yeast and Fermentation / Re: Moving to dry yeast exclusively
« on: May 09, 2017, 02:40:51 PM »
I've almost always used dry yeast and been very happy, the nearest homebrew shop is about 45 minutes away. There are some places in town that sell stuff, one of them still has some White Labs vials sitting in a fridge. I'd love to hear more about some peoples experiences with K97, or the Fermentis/Lallemand Belgian yeasts. I'm in central Illinois, so I don't really have access to Mangrove Jack or some of these other places unless I order online. I'd love to try the Yeast Bay Kveik yeast, or one of the WL Nordic blends, but I haven't heard much about peoples experiences with those either.

I have used K97 five times but still need some further experience. I feel that it is does well in lighter colored beers mainly because it provides a slightly tart character that doesn't work in dark ales. It is slow to clear which is where some of that tart character may come from. I personally, don't think it is well suited for Kolsch or Alt although others will report otherwise. I admittedly have not used it in those styles.

Looking at my notes, it looks like I have done a 'german brown' ale twice, a wheat beer, and some hoppy stuff. The yeast was neatral in the hoppy stuff, undesirable in the brown, and great in the wheat. I could not figure out what was wrong with my brown ale attempts until someone mentioned a tart thing they had notices with K97. Then I connected it. Just my experience up to this point. 

I will be using K97 again this weekend in summer/wheat ale. In my opinion it is not a 'German Ale yeast' that can be used as a sub for WY1007 or WLP036 which was my original assumption.

68
General Homebrew Discussion / Re: Crazy Denver hail storm today
« on: May 09, 2017, 06:11:05 AM »
Glad I didn't get it that bad. I did see a ton of busted out back car windows on my drive home. Calling a roofer today...

69
Beer Recipes / Re: Critique citra recipe
« on: May 08, 2017, 09:42:45 AM »
25% of your grain is 40L? That is way too much in my opinion. I wouldn't use more than 10%.

As far as the hops, I would just combine all of the additions after 60 minutes and do 1 oz at the end of the boil however I would be more inclined to use something different for bittering and use the 2 oz of citra differently. 

70
Yeast and Fermentation / Re: Moving to dry yeast exclusively
« on: May 08, 2017, 08:24:50 AM »
I use mostly dry yeast. But yeah, certain styles just aren't the same with dry yeast, so I take the chance every once in a long while to buy some liquid kolsch or biere de garde yeast.

This is my approach as well. If there was a solid dry kolsch yeast out there I probably would use 100% dry yeast. It all comes down to what styles you brew. These days mine are mostly lagers, American ales, or some type of hybrid/non-traditional style

I primarily use 05, 34/70, and K97 but will use S04 and Belle Saison once a year or so.

When I do use liquid, I have grown quite fond of Imperial.

71
Beer Recipes / Re: Mosaic/Citra/Comet APA
« on: May 06, 2017, 05:39:47 PM »
I think that will be one hoppy beer. Let us know how those work together.

Too hoppy maybe?  I love Citra and Mosaic in commercial brews, but this is my first time brewing with them.  First time with Comet as well.  I could cut the dry hop in half . . .


Sounds like a plan. 4 oz dry hops is closer to IPA territory than APA IMO.

I agree with this. My hoppy APA is 3 oz late hops and 3 oz dry hops while my ipa is 4 oz at both additions. It will be good regardless.

72
So nice! Damn you  ;)

73
General Homebrew Discussion / Re: Blonde Ale Gone Wrong
« on: May 04, 2017, 08:35:16 PM »
I am not too familiar with my off flavors but the green apple descriptor sounds like acetaldehyde. I think it is caused by fermentation issues such as underpitching or stressed yeast. I will leave it to the smart guys to chime in.

74
Ingredients / Re: Ice cream cones in mash
« on: May 04, 2017, 10:15:50 AM »
Maybe crush them up and toast them in the oven with some sugar in attempt to get some more goodness out of them?

75
Beer Recipes / Re: Critique this NEIPA Recipe Please!
« on: April 30, 2017, 12:05:04 PM »
So were you going more for a double IPA? For an IPA that big I would have used some table sugar to encourage higher attenuation but I could see that not being advised for the NE style.

Considering the high OG and yeast strain that FG seems appropriate. I would take a reading in a couple of days to make sure it doesn't drop then package.

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