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Messages - goschman

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616
Yeast and Fermentation / Re: Danstar Windsor
« on: December 03, 2014, 03:25:53 PM »
What is the difference between Nottingham and Windsor? I see that the Windsor is described as being cleaner with the same attenuation range and flocculation. I am just curious. I need to give something other than Fermentis a try. I use US-05 or S-04 in 80% of my beers. S-04 mainly for darker ones or for something where I prefer slightly less attenuation and slightly more character.

617
Kegging and Bottling / volumes of CO2 when bottling
« on: December 03, 2014, 03:20:14 PM »
Probably looking for an average value. The beer is a 1.070 holiday ale; somewhere between an amber and brown. Is 2.4 volumes a good starting point?

618
Equipment and Software / Re: another burner recommendation thread
« on: December 03, 2014, 07:17:02 AM »
For now, I ended up getting a 10 psi regulator to replace the 5 psi which came with the burner. I found it on amazon for like $7 so if it is extremely inefficient or not much of an improvement it won't be a big loss. I will get a good burner one day...

619
Kegging and Bottling / Re: cold crashing before bottling
« on: December 02, 2014, 05:13:45 PM »
It's a 1.070 beer. It has been in the fermenter for almost a month. Once I have bottled i will let it carb between 70-75F.

620
Ingredients / Re: how much hops for late hop additions
« on: December 02, 2014, 11:05:37 AM »
If you can give a beer style, others will likely have some good advice.

621
Thanks guys. I will need to give this a try possibly on my next pale ale attempt.

Right now
Chinook 60 min
Cascade 10 min
Palisade hopstand
Chinook, Cascade, Palisade dry hop

Maybe just push the cascade to hopstand and make up the lost IBUs by increasing the Chinook. Thanks! Sorry to hijack...

622
Beer Recipes / Re: Scottish ale possible partial mash
« on: December 02, 2014, 10:25:24 AM »
Any reason you can't do all grain for such a small batch size? You could do BIAB easily by replacing the DME with base malt.

623
How do you decide on how much bittering hops to use? Can you give me an example with IBU amounts? I have been wanting to try this but am afraid to get most of my IBUs from the bittering addition. I am worried that it will come off as too bitter. I know I shouldn't worry too much about how many IBUs but I need some frame of reference.

I usually use bittering hops to get about 50% of my total IBUs for a hoppy beer.

624
I have recently been doing 60, 10, 0, hopstand @ ~150F for 30 min, and dry hop for hoppy beers. I am more conservative than most with amounts but have liked the results. I need a couple more batches under my belt though...

625
Kegging and Bottling / Re: cold crashing before bottling
« on: December 02, 2014, 08:52:08 AM »
Thanks guys. I don't bottle much anymore. I am giving these away so I am hoping for something with decent clarity. Using US-05 and bottle conditioning kind of makes it difficult from that perspective...

626
General Homebrew Discussion / Re: Making a Maris Malt Apple Cider Ale
« on: December 01, 2014, 09:50:03 AM »
Kegged my version yesterday. Only got down to 1.007 for an ABV of 5.6%. The sample tasted pretty good and I think that I will prefer this to standard cider. I ended up boiling 2.75 gallons of wort with 3 gallons of apple juice for 30 minutes. I used 10 g of old Centennial hops just for the hell of it. It doesn't seem to affect the finished product one way or another which I assumed would be the case...

627
Kegging and Bottling / cold crashing before bottling
« on: December 01, 2014, 09:12:17 AM »
Any concerns with cold crashing before bottling? I assume that there will still be plenty of yeast in suspension for carbonation.

628
Ingredients / Re: Onion in my IPA
« on: November 21, 2014, 02:11:08 PM »
I am glad I am not alone on this. I feel like my palate is slightly different day to day. I will pour a beer and it will taste different than I remember from just the day before. Sometimes better, sometimes worse. I have a love/hate relationship with my current APA on tap. Sometimes is tastes to dry and earthy and other days it's just what I want in house APA.


629
Beer Recipes / Re: everett mash
« on: November 21, 2014, 10:15:57 AM »
I would just conduct your mash as usual and add the dark grains with 5 minutes remaining

630
General Homebrew Discussion / Re: Best hop for dry hopping?
« on: November 21, 2014, 08:27:42 AM »
If this is your first time out I would go with the cascade since those are used for all of your late additions. You will get a good feel for the flavor and aroma of cascade on its own without too many varieties competing.

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