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Messages - goschman

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61
Beer Recipes / Re: Grapefruit IPA recipe?
« on: May 15, 2014, 11:59:07 AM »
Enjoy! Should be good.

62
Ingredients / Re: Domestic vs Continental Pilsner Malt
« on: May 15, 2014, 10:39:58 AM »
I used Canada Malting Pilsner for pretty much everything at this point. I use it for my Kolsch which may be frowned upon but works for me...

63
Beer Recipes / Re: Grapefruit IPA recipe?
« on: May 15, 2014, 09:20:59 AM »
I do like your recipe.

I normally don't use Centennial and Cascade in the same beer mainly because Centennial is described as 'super Cascade' a lot of the time; grapefruit, citrus, floral, spicy. I feel like there is no reason to have both although there is definitely nothing wrong with it. I bet many would disagree with me?

If you have a lot of Cascade, I would say just go with your original plan. If you want to try Centennial, I say replace the Cascade with it but that is just me...

I am in Lakewood as well. Did you get the comet hops from Barley Haven by chance? They must be pushing that hop because they recommended it to me for a pineapple with that I was dry hopping. I went with citra instead but still bought an oz out of curiousity...

64
Beer Recipes / Re: Grapefruit IPA recipe?
« on: May 15, 2014, 08:04:07 AM »
So you are just going for a grapefruit flavor from the hops not actual grapefruit? Maybe use some centennial as well or to replace the cascade?

I would ad an oz of grapefruit zest at the end of the boil or at the same time as the dry hops.

I am curious about the comet hops. Have you used them before? I have an oz on recommendation from the dude at the brew store but all the descriptions have me a little leary. Beersmith say to 'use them sparingly with other hops'...haha.

65
Doing a hop stand does contribute bitterness as well correct? I have been doing more pale ales so this is something I definitely need to try soon

Depends on the temp you add the hops at. If you add at flameout, yes you'll extract noticeable bitterness. If you account for this, it's not an issue. Maybe consider a flameout stand as roughly a 20 minute addition. But I prefer to cool to 185F or less and then add the hops for a stand. You extract much less bitterness at this temp and below, but you'll get better flavor and aroma character, which gets driven off at higher temperatures. Give it a try !

It looks like beersmith calculates a steep/whirlpool addition as 1/2 the amount of IBUs from an equal timed boil addition. So a 30 minute 'steep/whirlpool' addition is equal to 1/2 the amount IBUs of a 30 minute boil addition. I assume this is based on flameout but it does not specify.

Maybe I will replace my dry hop addition with a lower temp hop stand addition on the next attempt.

66
Doing a hop stand does contribute bitterness as well correct? I have been doing more pale ales so this is something I definitely need to try soon

67
Pulled yet another small sample because I am obsessive...haha. I know it will turn out how it will turn out but am just trying to confirm my suspicions. It honestly might be okay. There is so much going on and it is so young that I am not sure what I am tasting. I am not tasting the metallic or astringent thing from before.

The habanero which I thought was non-existent just might be tickling the back of the throat. Any flavor impact would likely be minimized by the pinapple and citra hops.

The mouthfeel is very thick and almost waxy which I attribute to flaked oats. I have much experience with flaked oats and I did use a lot. In my experience the mouthfeel that they contribute to will change very much over time as the beer carbs and ages.

Okay I will leave this be until the end of the week...hopefully  :P

68
Sounds like contamination to me.  Since you pasteurized the pineapple, I don't think that was the source.  Could be from the dry hops though.  I've had that happen before.  Perfectly good beer, then dry hop it, and suddenly it's contaminated.  Maybe coincidence.  Maybe not.

Yeah I just threw the pellets in and didn't take enough time to inspect the beer. I did open up the bucket lid a lot more than normal to smell which is always a bad idea. The other thing is I put a sanitized paint strainer in the bucket right before the pineapple. Could very well be from that...

69
I am having a hard time imagining this beer.  T-58 yeast in a witbier would make it spicy phenolic, pineapple would add sweet tropical fruit, then habanero?  What else is in there?  Willamette hops?

Bittered with magnum, dry hoppped with citra. One hab at the end of the boil did not impact anything so I will put a diced one in the keg and pull it when its impact is just barely noticeable. Depending on what happens with these possible off-flavors/infection it could turn out quite nice. It is an inspired by Burnside's Sweet Heat, an apricot wheat beer with scotch bonnet peppers.

I don't brew very traditionally...

70
I have never tried the same recipe but have done many pale ales and ipa with flameout additions instead of dry hops. I thought the results were pretty decent but prefer doing both flameout and dry hop these days.

71
Yeah I am trying to carb it up pretty quickly. I was going to add habanero to the keg but I will wait a few days and make a judgment call. It's been a year since I have had to dump any beer so I am hoping it doesn't come to that. I will try to remember and update when I can make some conclusions.

72
I pasteurized by holding the pureed pineapple at about 160F for 15 minutes. I let it cool to 100 before adding it to the fermenter which barely affected the the temp in the bucket. I wasn't sure if this was proper procedure or not but I read that pineapple can cause problems...

I just took another sample. I would describe it as astringent, phenolic, and sour but not overly so in any way. A lot of this is likely contributed by the yeast and the pineapple. If it doesn't get worse I think it will be acceptable. I am not a fan of sour beers so I am hoping it is not a pellicle...

73
I kegged a belgian wit today and noticed white almost flaky residue floating on top of the finished beer. Not a ton but definitely noticeable.

The smell going into the fermenter is great but the taste has me a bit worried. I feel like I am getting a slightly sour metallic taste. To be honest, I feel like my palate is shot right now so I don't know if it is off or not. I have no experience with this yeast or this style.

I fermented with T58 for 3 weeks, it stayed between 65-70F, and finished at 1.007 which is considerably lower than I expected. I added one pasteurized, pureed pineapple after one week and citra dry hops after 2 weeks. The influence of the pineapple is strong so I am wondering if any off flavors are related to that. Could the white residue be related to the pineapple as well?

74
Commercial Beer Reviews / Re: New Belgium in Ohio
« on: May 08, 2014, 10:45:30 AM »
I had a bottle of the Ranger IPA a couple months ago--it was OK, nothing to rave about. Maybe Belgian-y yeast? 2.99 is not bad for an IPA bomber, but I'd rather have Stone IPA for $11/6 or Great Lakes Commodore Perry at $9/6.

Ranger is definitely not anything special in my opinion. They were very late to get into the hoppy beer movement and I think are trying to play catch up to a certain extent...

75
Thanks! I had basically decided to not worry about but did the calculation out of curiousity.

One pureed pineapple (6 cups) increases my OG by 0.0033. Not worth the bother in this circumstance.


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