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Messages - goschman

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76
Yeast and Fermentation / Re: wort makeup and attenuation
« on: January 15, 2016, 08:33:46 AM »
:o Ok.

Sorry. I am one of those lager novice's that drive you crazy. This isn't a German lager and the FG fits within the style guidelines for what I was going for. It is not ideal but I am good with it  :o

Are you willing to give me some helpful advice on how to get my lager down below 3.8p or provide input on the possible problem?


Without FFT's you don't know what kind of wort your are making. So FFT's, along with plenty of healthy oxygenated yeast. That should get you on the map.

Great thanks.

77
Yeast and Fermentation / Re: wort makeup and attenuation
« on: January 15, 2016, 08:23:28 AM »
:o Ok.

Sorry. I am one of those lager novice's that drive you crazy. This isn't a German lager and the FG fits within the style guidelines for what I was going for. It is not ideal but I am good with it  :o

Are you willing to give me some helpful advice on how to get my lager down below 3.8p or provide input on the possible problem?

78
Yeast and Fermentation / Re: wort makeup and attenuation
« on: January 15, 2016, 08:16:33 AM »
You really need to be getting these lagers to 2.5p and below. 3.8p is syrup sweet.

I am good with it. Tastes fine to me.

79
Beer Recipes / Re: First American Red Ale Recipe Help
« on: January 15, 2016, 08:14:30 AM »
Why not a hop combo of cascade/azacca? I only say that because I didn't care for Jarrylo the one time that I used it.

80
Yeast and Fermentation / Re: wort makeup and attenuation
« on: January 15, 2016, 08:11:43 AM »
I am glad to find the cause. Until I change my aeration process, I know to just direct pitch straight from the sachets.

I kegged the beer a couple of days ago. The final reading was 1.015 so not horrible by any means. This was my 4th lager. The 3 before it went better than planned and this was my first hiccup.

81
Beer Recipes / Re: Christmas ale
« on: January 15, 2016, 08:05:40 AM »
Pete,
My thoughts on the rye and wheat were to give the ale a smoother mouthfeel.  I think you are right however I could have added more.  In my Pumpkin ale I used 3 lbs of wheat and .5 rye and it was very silky.

I get a very smooth mouthfeel from 10% flaked oats.

When I think of 'Christmas Ale', I think of something with moderately high ABV. I would up your grain amounts and possibly use a less attenuative yeast.

82
Yeast and Fermentation / Re: wort makeup and attenuation
« on: January 15, 2016, 08:02:12 AM »
There seems to be something wrong with my process (aeration) when repitching dry yeast slurry. I don't do it very often but I seem to have more issues when I do. For me, the savings in money doesn't appear to be worth the headache.

83
Beer Recipes / Re: Help on Ladenburger Blond Weizenbock clone
« on: January 14, 2016, 03:32:19 PM »
I think he did a concentrated boil and topped up with 3+ gallons of water to get this target volume.

Ah...my bad

84
Beer Recipes / Re: Help on Ladenburger Blond Weizenbock clone
« on: January 14, 2016, 02:13:32 PM »
brewed this up today.  Hit 5.3pH didn't bother with it.  preboil gravity hit 1.108.  OG is 1.083.  73% effic.  Got my starter going 2 days ago with 1.083 on the 2# DME in this 1gal... Dumped the top, pitched rough est 1.3L slurry.  I went with Mandarina Bavaria (aroma) and Perle (bitter) with this one.  Shot for 17.5IBU's and had to extend the boil for another 5 mins than expected, so I may reach more bitterness.  Guessing an 8.1% we will see how it finishes up in a few weeks.  Possibly a month.  It smells great, insanely cloudy though, almost milky.

How was your preboil gravity more than postboil?

85
Ingredients / Re: Honey malt in an IPA?
« on: January 14, 2016, 09:34:31 AM »
IIRC, I've used up to 10% honey malt w/o issues.  It's all about what else ya do to balance it.

Good point. I did a blonde ale with lime zest, lemongrass, and 7-8% honey malt and it was nice. I tried it again with a lot less honey malt and the other ingredients became overpowering...

86
Yeast and Fermentation / Re: K97 & S189
« on: January 13, 2016, 08:47:53 AM »
Williams Brewing has S-189 for $4.99 which is the cheapest I have seen yet. K97 is $3.49. I used to use them a lot before YVH was recommended to me. From now on I think I will just get hops from YVH and dry yeast and other miscellaneous small stuff from Williams.

87
Yeast and Fermentation / Re: wort makeup and attenuation
« on: January 13, 2016, 08:00:44 AM »
I have not taken a final reading however something occurred to me...

A similar situation occurred recently when repitching K97 slurry into a brown ale. The attenuation was much lower than expected and others here suggested it is likely due depleted oxygen reserves from the dry yeast and that I did not aerate well enough. At least that is what I took from it. Is this possibly the case here? If so, it seems that my aeration method works well in direct pitching scenarios but not when repitching slurry.

88
Beer Recipes / Re: first irish red
« on: January 12, 2016, 03:56:42 PM »
I've had some great luck with the Irish Red ale all grain kit from Northern Brewer.  Just brewed it for a 2nd time a few weeks ago.  Can't wait to try and see how it comes out.  Used Nottingham Ale yeast this time, as opposed to US-05.

I just checked out that recipe and find it interesting that there are no UK ingredients other than the 2 oz of english chocolate malt. I am sure it is good but it seems to be more of an international red ale ;). I was going to use American hops and yeast so I guess mine was is the same boat...

89
Beer Recipes / Re: first irish red
« on: January 12, 2016, 11:01:13 AM »
Any updates on this one, just curious to how the final recipe turned out?

I ended up brewing a red lager instead with 100% red x. The sample looks a lot less red than I was expecting however it is still in the fermenter. Depending on how the color turns out, I may do the Irish Red malt bill in place of the red x.

90
Ingredients / Re: Honey malt in an IPA?
« on: January 12, 2016, 07:20:19 AM »
As Jon notes, just be careful with your amounts and definitely keep it under 5%. I would not use honey malt and munich together in anything that is supposed to be hoppy. They work together to make a sweet malty beer. If anything, I would go with pale base malt and a bit of honey malt in an IPA.

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