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Messages - goschman

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751
General Homebrew Discussion / Re: color contributions from dark yeast slurry
« on: September 22, 2014, 10:55:46 AM »
Unless the second beer is several times the volume of the first, it would be over-pitching to use the whole yeast cake anyway. I'd measure out what you actually want/need, and then you shouldn't have any issues.

Not too worried about that either. I have done this many times without issue. What are the effects of overpitching?

I am normally under pitching when using liquid yeast...

752
Beer Recipes / Re: Pumpkin ale questions
« on: September 22, 2014, 09:52:49 AM »
Awesome! Sounds great.

753
All Grain Brewing / Re: mash temp for porter
« on: September 22, 2014, 09:36:05 AM »
I have not addressed water due to laziness mainly. That will be my next step at some point soon hopefully. The water report that I got back seemed to be missing many important components including pH.

Most of my beers have been coming out good for my tastes but I can rarely predict accurate OGs when doing a new recipe. That is the main issue I have with my efficiency. There are only a few recipes that I brew regularly and those seem to be repeatable.

754
General Homebrew Discussion / Re: color contributions from dark yeast slurry
« on: September 22, 2014, 09:28:36 AM »
Yeah that was kind of my plan.

I am not too worried about it just more curious than anything. If I was doing something that had to be very light colored then I might feel different but if it ends up slightly darker it shouldn't be an issue...

755
Beer Recipes / Re: Pumpkin ale questions
« on: September 22, 2014, 09:23:57 AM »
1 oz of pumpkin pie spice seems like a lot even for 11 gallons. Do you know what volume that would be? I do my spices by volume and use about 2 tsp for 5 gallon batches in total between cinnamon, ginger, nutmeg, and cloves.

Maybe 1 oz is less than it seems to me.
Last year I brewed the Pocahontas pumpkin ale from Zymurgy which calls for 1 tsp in 12 gallons and the spice was barely perceptible. Looking at the 5 pumpkin beer clone recipes in this month's BYO they call for ~.3-.6 oz(10.8-16.3 grams) per 5 gallons. So an ounce for 11 gallons seemed appropriate.
I weighed a level tsp of pumpkin pie spice and got 2.05 grams or. 07 ounces.

Got ya. Yeah I guess I am probably using about 4 g (2 tsp) total for a 5 gallon batch but like I said I go pretty conservative with the spices so that they are just noticeable.

Out of curiosity, how big are the pumpkins you are using?

756
General Homebrew Discussion / color contributions from dark yeast slurry
« on: September 22, 2014, 09:19:16 AM »
I have a porter fermenting now with s04. I would like to transfer my next batch directly onto the yeast slurry. I will not be rinsing the yeast. If I rack off as much of the beer from the yeast, how much will the color of the next batch be affected? I realize that I should go light to dark when reusing yeast but I had to get the porter brewed. 

I haven't decided what I will brew yet but I might do my oat pale ale which is roughly 7 SRM.

757
Beer Recipes / Re: Pumpkin ale questions
« on: September 22, 2014, 08:56:37 AM »
1 oz probably isn't outrageous… I use 40 g (~1.4 oz) of spices in 6 gal, but half of that is ginger. Most commercial spice blends are mostly cinnamon (well, cassia), so you might be overdoing it on that. Starting from scratch, I would make a tincture and add it to taste at packaging.

Yeah it just seemed like a lot to me. I am more conservative with my spices and am probably using less than 14 g for 5 gallons

758
Beer Recipes / Re: Pumpkin ale questions
« on: September 22, 2014, 08:13:53 AM »
1 oz of pumpkin pie spice seems like a lot even for 11 gallons. Do you know what volume that would be? I do my spices by volume and use about 2 tsp for 5 gallon batches in total between cinnamon, ginger, nutmeg, and cloves.

Maybe 1 oz is less than it seems to me.

759
All Grain Brewing / Re: mash temp for porter
« on: September 21, 2014, 09:30:48 AM »
My efficiency was very bad but the sample tasted great. I feel like it is going to have the perfect roast quality for what I like.

My efficiency has slowly been declining over the past few months which i don't understand. I was getting around 70% and now I seem lucky to hit 65%

760
Ingredients / Re: higher alpha subs for noble hops
« on: September 18, 2014, 08:08:49 AM »
My first thought is to look at picking one noble variety and buy a whole pound. That may make it cheaper (depending on your shipping costs or whether you can buy in bulk locally at a LHBS) than even what you pay for high alpha hops. There are also US-grown versions of the noble hops which sell for still less than both imports and high alpha hops.

Sterling or Ultra might be your best option to find high(ish) alpha and noble character if you can find the 6-8% AAU Ultra crop.

Thanks. This seems like a good thought. I actually have used sterling on one occasion for a hoppy pilsner that I collaborated on and liked them. Time to find another online hops supplier because my normal one has a pretty limited selection.

761
All Grain Brewing / Re: mash temp for porter
« on: September 17, 2014, 07:41:17 PM »
How's your water? Roasted grains can lower your mash pH. I'm wondering if it's getting low enough to affect conversion for you.

I have no idea...haha. I got a water report but it doesn't seem to list what brewers expect. I can tell you that my efficiency is below average but I haven't been able to figure out why. I suspect it could be water or mash ph since the other usual suspects I think I have addressed adequately. As I mentioned I don't do many dark beers but the last one I did seemed to be right around my average efficiency. With as many batches as I have brewed and all the experience I have gained I am still novice although the quality of my beers has increased.

Water is definitely something that needs to be addressed.

762
All Grain Brewing / Re: mash temp for porter
« on: September 17, 2014, 01:42:37 PM »
Thanks.

For the most part, I mash between 148 and 152. Seems like I should go with the norm and see what I get. I will be using S04 for this batch which seems to get me about 80% apparent attenuation with my current practices.

763
All Grain Brewing / Re: mash temp for porter
« on: September 17, 2014, 11:55:12 AM »
Okay thanks guys. Most of my beers are highly attenuated and finish under 1.010. I obviously don't want that for a porter but also don't want under 70% apparent attenuation.

764
All Grain Brewing / Re: mash temp for porter
« on: September 17, 2014, 11:41:47 AM »
Haha yeah I tend to do that. I don't brew many dark beers. Am I correct in that it will be naturally less fermentable from the dark/roasted malts correct?

765
All Grain Brewing / mash temp for porter
« on: September 17, 2014, 11:26:55 AM »
I plan for less attenuation when doing darker beers but I usually get less than I want. Is it necessary to mash above 154 for a porter if it is naturally less fermentable? I am thinking about mashing lower to find a compromise.

49% Pale
29% Munich
8% brown malt
8% crystal
6% chocolate

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