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Messages - goschman

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76
Beer Travel / Re: Orange County.
« on: June 21, 2016, 09:42:33 PM »
Barley force was solid for sure. Newport was pretty good but it's more of a touristy restaurant kind of vibe. We will see what tomorrow brings.

77
Beer Travel / Re: Orange County.
« on: June 20, 2016, 09:51:58 PM »
It's all very close by Southern California standards. Noble and bottle logic to the airport is about 20-30 min. There is a contract brewery near the airport embassy suites. You can catch a wiff if the winds are right.

You are right it is close. I just have limited time during the days because I am here for work.

78
Beer Travel / Re: Orange County.
« on: June 20, 2016, 08:46:32 PM »
Thanks. I want to stick pretty close to the coast since it me rare for me to get to see the ocean. I would like to make it up to those others though.

79
General Homebrew Discussion / Re: Ashy flavor?
« on: June 20, 2016, 08:30:28 PM »
I think it ran at 52f for five or six days before gradually bumping it up to 62f.
Yeah that doesn't seem anywhere near trouble. Wild yeast maybe?

Wait, maybe we've been going about this all wrong. You didn't knock your ashtray into the boil kettle did you?

Ha! That could be a good possibility ;). It seems to have dissipated and is barely noticeably so I am hoping it continues to lessen. I will try to report back. 

80
General Homebrew Discussion / Re: Ashy flavor?
« on: June 20, 2016, 07:45:41 PM »
I do see a lot of comments about W34/70 suggesting that it will throw "hefe-like" phenolics at higher temps.

Several articles on phenols suggest that at higher concentrations clove like phenols  become smokey.

Scrolling back I noticed we never discussed fermentation temp. Anything different from your usual pattern with this yeast?

I think it ran at 52f for five or six days before gradually bumping it up to 62f.

81
Beer Travel / Orange County.
« on: June 20, 2016, 01:33:10 PM »
On my way to Costa Mesa Cali. I plan to hit barley forge and Newport Beach brewing if nothing else. Staying right by John Wayne airport. Any recommendations? I will have a rental car but don't plan to venture too far.

82
General Homebrew Discussion / Re: Ashy flavor?
« on: June 20, 2016, 12:44:51 PM »
Thanks all. The beer is extremely clear. It was cold crashed and fined in the fermenter before kegging and 34/70 always yields really bright beers for me. I had one last night and it did seem improved. Depending on the day my palette will pick up different notes so that's another variable to throw in.

I used 2 oz total of midnight wheat and have never noticed this character in any of my beers. I don't know how to describe the flavor other than ashy. It doesn't taste burned or smoky. Literally like an ash tray however it is a very minor underlying flavor. I have brewed a beer since with the same equipment with nothing carrying over and I have not brewed a dark beer in a few months. I am hopeful that it will continue to improve. Entering it as an international Amber lager regardless with no expectations.

83
General Homebrew Discussion / Re: Ashy flavor?
« on: June 17, 2016, 06:48:00 PM »
scorching during the mash or boil? Only time I've had a beer taste ashy (tasted like how wet cigar ashes smell) was when the wort got scorched by the burner on my old electric setup.


I don't think it would be that but that makes sense. I used all of my normal equipment and processes which have never yielded this result. Maybe something happened without me realizing.

84
General Homebrew Discussion / Re: Ashy flavor?
« on: June 17, 2016, 05:05:02 PM »
150F mash for 60 minutes

85
General Homebrew Discussion / Ashy flavor?
« on: June 17, 2016, 04:59:55 PM »
Sort of a Mexican style Vienna lager

59% Vienna
20% flaked corn
20% Munich 6l
1% midnight wheat

Magnum/hersbrucker bittering
Hersbrucker 10 min
23 IBU

W34/70
1.051
1.010
Mash ph 5.4
Amber balanced water

Any ideas what would contribute to a light ashy flavor? It's mild but noticeable and annoying.

86
Ingredients / Re: Pekko Hops
« on: June 17, 2016, 12:15:58 PM »
Drinking a pekko single hopped IPA at a brewery in golden, co. This place makes high quality, very clean west coast style hoppy beers. They list it as minty as well but as a secondary note. It is very interesting. I get more juniper than mint and it is the prominent attribute to me. Any pineapple, melon, and citrus that they describe the beer with is definitely an underlying attribute. It almost has a gin like character which is strange but interesting. It honestly tastes like what I think an IPA with juniper berries would be like.

87
General Homebrew Discussion / Re: AHA Membership
« on: June 17, 2016, 10:54:10 AM »
Bummer. Thanks

88
General Homebrew Discussion / Re: AHA Membership
« on: June 17, 2016, 09:35:24 AM »
I am looking to purchase an AHA membership on Amazon since I have a gift card. It is not resold so it is sold directly by AHA. Is there a way to still get the promotional hops that are currently being offered? Is there a way to get the eZymurgy only option?

89
Ingredients / Re: Adding Fruit Puree in Stages
« on: June 15, 2016, 11:19:21 AM »
I would go with the half now, half later (if necessary) approach. I have a wheat beer that I used 45 oz of pureed pears for 5 gallons and it seems to be about the perfect amount. I realize that is a different base beer and different fruit however I assumed the pears would get easily lost.

90
General Homebrew Discussion / Re: Rut, but ok with it
« on: June 08, 2016, 02:57:08 PM »
I get in a rut a couple of times a year it seems. After I brew a few really good batches consecutively I always get a couple the are kind of 'meh' which makes me question if I know anything about what I am doing. Right when I start to gain some confidence in my processes, recipes, etc. something inevitably happens to make me second guess everything...

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