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Messages - goschman

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751
Yeast and Fermentation / Re: Tangy/tart flavors from suspended yeast?
« on: October 08, 2015, 09:06:52 AM »
I bet it's fine. The orange zest combined with lots of a strain in suspension that has a white wine character probably explains it. Time will tell, but I bet you're good.

I don't get the sense that it is infected but it's just a very strange flavor that I have no experience with. This is only my second time using 2565 so that could have something to do with it. My attenuation is good so I plan to begin crashing in a couple of days.

752
Yeast and Fermentation / Tangy/tart flavors from suspended yeast?
« on: October 08, 2015, 08:55:15 AM »
Hey Guys.

I took a hydrometer sample on day 12 to see where my attenuation is at. The sample was very murky with tons of yeast (WY2565). The sample had a very strange tangy flavor however I don't perceive it as infected...yet. I realize that time will tell but can a lot of suspended yeast provide this kind of flavor profile? To be very general, the beer is an amber that has some orange zest but no other ingredients that would provide this flavor. I don't think the orange zest is providing the flavor that I am perceiving. I am more curious than anything.

753
Beer Recipes / Re: Irish Dry Stout - Final recipe?
« on: October 05, 2015, 10:42:43 AM »
The only thing I notice is that seems like a lot of IBUs for such a low OG. It looks like it is within style guidelines so I guess it's just me...

Yea, interesting you say that. Initially I was targeting under 30, then I read that closer to a 1:1 IBUS:Gravity is normal with the style. May drop it to 30.

Good to know. I am not very familiar with the style as far as brewing it is concerned...

754
Beer Recipes / Re: Irish Dry Stout - Final recipe?
« on: October 05, 2015, 10:21:01 AM »
The only thing I notice is that seems like a lot of IBUs for such a low OG. It looks like it is within style guidelines so I guess it's just me...

755
Good topic for an exbeeriment.

The results are pretty much as I would expect and the commentary regarding some slight differences in flavor and mouthfeel seemed on par. I have definitely had pumpkin beers where the use of pumpkin is noticeable (Uinta Punk'n as theDarkSide notes) and others where it is not. 

I have a mix of roasted pumpkin, butternut squash, and sweet potato currently sitting in a fermenter of an amber based beer. I am curious as to how or if this will come through in the beer. 

756
Yeast and Fermentation / Re: Switch fermentation temp?
« on: October 01, 2015, 04:29:44 PM »
I don't see an issue with dropping from 70 to 66-67 at this point.

757
Yeast and Fermentation / Re: Switch fermentation temp?
« on: October 01, 2015, 07:16:23 AM »
I've got 5 gallons of porter that has been fermenting in a water bath for 6 days at 70 F with Safale S 04.  The outside weather is getting cooler and I could move it into my garage and probably drop the fermentation temp by 3 or 4 degrees.  After 60 days at 70 F, will this make any appreciable difference in taste or quality?

Thanks in advance for your advice.

Are you referring to ambient or the fermentation temperature? I use S04 pretty regularly and don't care for it at 68F or above as it seems to get estery with a strange bready character. At this point, 3-4 degrees lower won't hurt anything. 

758
Where can these be purchased? I don't find much info on the google machine. I probably can't afford them but am curious how the price compares to Perlicks.

759
Beer Recipes / Re: pale ale 3.0
« on: September 30, 2015, 07:24:55 PM »
Should be good. I like the continental malts in this style as well. You going with Chico, or do you have another yeast in mind?

Well my original thought is trying k97 for the first time but this is probably a bad style to evaluate a yeast. If I don't go that direction, I will use US05.

760
Beer Recipes / Re: pale ale 3.0
« on: September 30, 2015, 11:23:58 AM »
Okay here is draft #2 with Ken's hop schedule (with the exception of 1/2 oz of citra at the end). Sorry to steal it but I really think it will deliver what I am looking for.

11# 4 oz Schill Vienna
4 oz Weyermann Caramunich I

1 oz Centennial 15 min
1 oz Cascade 15 min

1/2 oz Citra 5 min
1 oz Palisade 5 min
1 oz Cascade 5 min

Cascade Dry hop

~46 IBUs for 1.055 beer

I am not sure about the hop types other than cascade. The last pale ale that I did and really like had simcoe, cascade, & palisade so I may go down that road.

 

761
Beer Recipes / Re: pale ale 3.0
« on: September 30, 2015, 10:43:09 AM »
If I was to go the all vienna route, would you suggest 100% or a small portion of crystal malt in there?

i'd say do both..each has their own positive in my opinion. I really like the contributions from carared sometimes, so i will use some on select PA's or IPA's. key for me is finishing dry, like 1.010 or lower, so I manage additions with this in mind.

 somehow missed your recipe post  :o. That is helpful and looks similar to what I want to achieve

yes sir- it kind of seemed so and so thought i would provide it as example.

That hop schedule is great! I may do something almost identical with Centennial, Cascade, and Citra and call it good. You have been a huge help. Thinking all vienna with a bit of crystal malt.

762
Beer Recipes / Re: pale ale 3.0
« on: September 30, 2015, 10:30:06 AM »
If I was to go the all vienna route, would you suggest 100% or a small portion of crystal malt in there?

i'd say do both..each has their own positive in my opinion. I really like the contributions from carared sometimes, so i will use some on select PA's or IPA's. key for me is finishing dry, like 1.010 or lower, so I manage additions with this in mind.

I somehow missed your recipe post  :o. That is helpful and looks similar to what I want to achieve

763
Beer Recipes / Re: pale ale 3.0
« on: September 30, 2015, 10:24:18 AM »
If I was to go the all vienna route, would you suggest 100% or a small portion of crystal malt in there?

764
Beer Recipes / Re: pale ale 3.0
« on: September 30, 2015, 10:17:59 AM »
some of my favorite Pale ales Ive made are with german malts.  I think either the all vienna or the vienna and pils is good...just different results. not sure what exactly you feel you are missing, but i'd focus on water profile and hop schedule. i like my IPA and PA dry but with a nice moderate malt taste somewhere in the sip. otherwise, its can seem thin or all hops-and that's not my favorite. i usually target 100-150 ppm sulfate in my pale, over 200 in my IPA. PH 5.4. i too use late hope additions, hop stands, and dry hops.

Thanks. I do like the idea of all vienna base which I have done in the past.

My recent APAs have been 5.4 mash pH with over 200 ppm sulfate so I think it will be all about getting my hop schedule right. Hoppy beers have always been my weakness and I am usually disappointed in them. My malty or balanced beers usually turn out great. 

765
Beer Recipes / pale ale 3.0
« on: September 30, 2015, 09:01:21 AM »
So I have been working on trying to get a pale ale dialed in. My first two attempts have been OK and not great in that order. My main issues are likely related to hop usage and too much malt character (too much munich). I am thinking of a complete overhaul of my last attempts and going with something like this:

80% Pilsner
15% Vienna
5% caramunich

28 g Simcoe 25 min
14 g Cascade 15 min
14 g Cascade 10 min
14 g Cascade 5 min
14 g Cascade 0 min
28 g Citra Dry hop
14 g Simcoe Dry hop
14 g Cascade Dry hop

~45 IBU?

The hop choices are completely different. After experimenting with some newer hops varieties, I have discovered that I really enjoy the classic citrus character of Cascade so I want this to be one point of focus for this attempt. I realize the citra and simcoe will cover some of that cascade character.

The critiques I realize are probably coming:
*don't use German malt in an APA.
I pretty much only brew American or German styles or a hybrid of the two. I like German malt a lot and use my hops and yeast to determine which direction I want to go...

*move all of your hop additions to the very end of the boil/hopstand.
My first two attempts had 60 min & FWH additions for bittering with everything else at flame out and hopstand. Something must have been off with my hopstand temp because I didn't get results I was hoping for. I have brewed a couple of beers that did not have bittering hops with equal additions at 20, 10, 5, 0. I really enjoyed the hop character and flavor although they were not pale ales. I thought I would try this in an APA then come back to hopstands if necessary.

*Not enough hops
This may be a valid critique. I am brewing an APA not an IPA so I am not going for crazy hop character here. I am open to suggestions regarding amounts for sure...

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