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Messages - goschman

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76
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.

77
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.

78
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.

79
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.

80
All Grain Brewing / Re: double kolsch attenuation
« on: July 29, 2016, 06:38:12 AM »
Awesome! Thanks.

81
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?

82
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?

83
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?

84
General Homebrew Discussion / Re: My beer is a hit!
« on: July 28, 2016, 09:04:03 AM »
Really cool!

85
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?

86
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%.

87
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?

88
Going to brew a pumpkin oktoberfest again. Last year I liked it so much I think it may be a regular fall beer for me. Basically an oktoberfest with a little pumpkin in the mash and spices at the end of the boil. Good stuff.

Sounds good. I have been doing pumpkin versions of beers I grew regularly. Last year it was an altbier and this year I think I am going to go with a pumped up version of my brown ale.

89
General Homebrew Discussion / Re: isovaleric acid - sweaty socks
« on: July 26, 2016, 06:55:23 PM »
Isovaleric acid is definitely hop related.

The funny thing about it is that major parts of the population can't even detect it at any level.  I went to the Siebel Sensory Perception class at GABF back in 2009 (God, has it been that long?) and while half the class sipped away at the sample straining to find something wrong, the other half of the class was making gagging noises and looked like they were going to hurl.

Good to know. I read somewhere today that it was usuall hop related but could also have to do with stressed yeast so I thought that might be a culprit. Whatever it is seems to be a byproduct of fermentation which is fading with extended lagering time.

90
General Homebrew Discussion / Re: isovaleric acid - sweaty socks
« on: July 26, 2016, 04:30:02 PM »
Just sampled again and the off flavor seems to has dissipated even further. It is tasting more like a Czech pils than an international pale lager which I entered it as. Hopefully not another misentered beer. I assume they will be combining most of the light lager categories.

I am still curious about what is was.

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