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Messages - goschman

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91
Other Fermentables / Re: About to Start Brewing Regularly
« on: June 28, 2017, 08:09:47 PM »
This is honestly the strangest thread I have ever seen. Monk's idea of compiling a bunch of information on a document or on google drive is a pretty good one. No disrespect meant.

92
Equipment and Software / Re: Pressurized transfers are amazing
« on: June 28, 2017, 05:16:50 PM »
I have been wanting to move in this direction. I have tried a non pressurized transfer to a purged keg with lid on  but liquid ends up leaking out of the keg disconnect due to lack of pressure to seal the connection.

I wonder if this method would work for Speidels and other similar plastic fermenters. Anyone have any experience with that? I assume at a low pressure it would be fine. Don't mean to go off topic...
You mean a closed transfer?




Sent from my iPhone using Tapatalk

Sure. I like the sound of that.

93
Equipment and Software / Re: Pressurized transfers are amazing
« on: June 28, 2017, 02:05:49 PM »
I have been wanting to move in this direction. I have tried a non pressurized transfer to a purged keg with lid on  but liquid ends up leaking out of the keg disconnect due to lack of pressure to seal the connection.

I wonder if this method would work for Speidels and other similar plastic fermenters. Anyone have any experience with that? I assume at a low pressure it would be fine. Don't mean to go off topic...

94
Yeast and Fermentation / Re: Yippee!
« on: June 27, 2017, 06:19:25 PM »
Awesome. Would love to see your recipe. I really need to give this style a go.

95
Ingredients / Re: Pear Saison
« on: June 26, 2017, 07:46:16 AM »
So you pureed the pears yourself before adding them? Three 16 oz cans is more than I expected.

Yes pureed them myself in a blender then added the contents directly to the fermenter. 3 cans in 5 gallons is just what I used as a reference point however it was not a saison. I don't think pear is a very assertive flavor and to me it gave it move of a cider type character. When using fruit I shoot for it as a subtle flavor component without creating what I consider to be a 'fruit beer'.

96
Ingredients / Re: Pear Saison
« on: June 26, 2017, 06:59:10 AM »
I have added pureed pears directly to the fermenter after activity slows. The flavor didn't carry through much to the end of the beer but it did give it a cidery (perry) type character. I think for a 5 gallon batch I used three 16 oz cans of pears in juice.

97
Homebrew Competitions / Re: To enter or not to enter...
« on: June 16, 2017, 12:56:10 PM »
Thanks all.

I think I will go for it in the German Pils category as it truly fits nowhere else. It has a substantial noble hop quality with the citrus component in the back. This is a fresh beer that was packaged a few days ago. I think a month in the fridge will get me closer to the category. I won't have high expectations...

The second beer I am entering fits squarely into amber international lager and has done well there before so not worried about that one.

98
General Homebrew Discussion / Re: What's Brewing this Weekend?
« on: June 16, 2017, 08:02:10 AM »
Brewing a Hoppy Lager/IPL in a couple of hours. Still going back and forth on hops which is agonizing. Either going with Equinox, Centennial, & Comet or something like Equinox, Sterling, & Cascade.

Equinox is going in no matter what so I just need to decide on the others....

99
Beer Travel / Re: Portland, Oregon
« on: June 16, 2017, 07:05:57 AM »
If you are going to Commons you should probably check out Hair of the Dog and Cascade Brewing which are right there.

Cascade is well know for it's sours and barrel aged offering while Hair of the Dog does some unique bigger beers. Neither are my thing but they have really good reputations.

I am more into stuff offered by Burnside, Migration, Laurelwood, etc

100
Homebrew Competitions / Re: To enter or not to enter...
« on: June 16, 2017, 06:50:07 AM »
I would say it depends on the citrus character. If it has a strong citrus flavor, I think it could get dinged. If the citrus flavor fades or is more in the background, then go for it.

Thanks. That is pretty much my thought. I will probably just go for it and see what happens since I already have a few bottles ready to go. I was hoping it would fit into something like international pale lager but it is too bitter and hoppy for that. Why can't I just brew something that fits squarely into a style? It's a problem of mine...

101
Homebrew Competitions / To enter or not to enter...
« on: June 16, 2017, 06:26:11 AM »
I brewed a German inspired Pils with a mix of Hallertau Mittlefruh and Mandarina Bavaria at the end of the boil and at dry hop. The beer has turned out really really good. It definitely tastes like a hoppy German Pils (Pivo) with a citrus kick. It is still pretty fresh so the hop character will fade by the time the comp rolls around. Would it be worth it to enter it into a comp as a German Pils or is there perhaps another category it might fit into other than 'specialty'? 

I basically enter one comp every year but don't brew anything special for it. Just enter a couple of different beers from current batches.

102
Both work but taped is better.  I have the old school Johnson t-stat with aluminum line and don't want to risk kinking the line it so it stays in one place in fridge.  Many thanks to Andor for the link!  The dual cold/heat t-stats have sure come down.  Might be time for an upgrade...

Pretty much how I use my thermostat. I tape a probe for a indoor/outdoor thermometer to the fermenter so I can monitor beer temp vs ambient freezer temp vs room temp. I usually need to keep the freezer temp below what I want to ferment at so it needs a bit of monitoring.

103
Beer Recipes / Re: Critique my Honey Brown ale!
« on: June 15, 2017, 10:28:11 AM »
I don't know 1.5# of honey malt seems like a lot to me. I think it can be pretty potent when compared to more traditional crystal malts. Personally, I would bring it down to 1# and adjust future recipes from there.

I used equal amounts of brown malt and carafa in a brown recently and it turned out great but I think it was only at amounts of 4%. I was going for a light, smooth roast character. I can't really comment on brown malt at higher percentages.

104
Yeast and Fermentation / Re: Mangrove Jacks French Saison strain
« on: June 15, 2017, 07:06:09 AM »
Had a pint of this last night, and I'm pleased with the results.  It's not what I expected, in that I was expecting a hop forward beer, with the yeast providing some complexity, and this beer is definitely yeast driven, with a little hoppy backnotes (despite me fermenting slightly below the recommended temp range).  I'd definitely use the yeast again, it was very easy to deal with and has the benefit of being stocked by my LHBS.

Thanks for the update. Would you say that it is indeed similar to 3711 and perhaps Belle Sasion?

105
Ingredients / Re: Flavor threshold for Caramel Malt?
« on: June 13, 2017, 01:19:07 PM »
The OP is only looking for a hint of caramel flavor so 1 pound looks like too much.  I think it would be hard to recognize the caramel without some sweetness contribution so 8 ounces might be the "sweet" spot.

Good point. I guess when I think caramel, I think sweetness as a byproduct which probably is not desired in a Gose.

Depending on what is considered a 'caramel' color, 4.4 SRM ain't gonna do it...

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