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Messages - goschman

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91
General Homebrew Discussion / Re: harshness from keg hops
« on: June 03, 2015, 02:32:15 PM »
Thanks guys. It is a loose cloth bag. So you think the harshness is from hop particulate?

This is what I have used in the past without issue but I guess this time is just different. Since it is only 1 oz I will wait to see if it continues to be a problem before taking any action. I have a feeling loose matter will decrease with time.

92
General Homebrew Discussion / Re: first batch with new kettle
« on: June 03, 2015, 01:08:41 PM »
Thanks. Since I am taking a post-cooling measurements and imputing that in Beersmith, I can't truly know my evaporation rate I suppose. I am basically getting one sum of losses. I will need to rethink my process and possibly start doing a true post boil, pre cool measurement.

 

93
General Homebrew Discussion / harshness from keg hops
« on: June 03, 2015, 12:51:48 PM »
Wow...I am posting a lot today  ;)

I kegged and added 1 oz of citra in a muslin bag to an uncarbed keg. I have done this a few times with good success. This is an 18 IBU beer with only a Magnum bittering addition. I have a lot going on in this beer and balance is very important so I will be sampling it every day to make sure the flavors are right.

After ONE DAY the hop aroma and flavor is excruciatingly overpowering and super dank...literally a palate wrecker. It reminds me of a hoppy wheat beer with columbus hops that failed horribly a couple of years ago (I learned a lot from that beer). Anyway, is this likely due to hop matter that settled in the keg overnight and is being pulled out into the glass? It is purposely a cloudy beer and I don't see any specks floating around. I took a smaller, second sample and it seemed to be less powerful but still pretty much undrinkable...   

I am half tempted to pull the hops out but don't want to jump the gun. I have never noticed this in any of my keg hopped beers in the past granted those were APAs or IPAs and this is not. Any thoughts?

94
All Things Food / Re: cooking with habaneros
« on: June 03, 2015, 10:53:49 AM »
Another trick is to cut a couple slits in the pepper - just through the flesh on either side - and toss it in whole. I do this sometimes when cooking with them, too. You get the nice flavor and some heat, but not near as much as dicing the whole thing up.

Maybe I will use this method in the beer as well so I don't have to deal with dicing the little bastards up. Will probably take longer to get to my desired result but also less prep time.

95
Kegging and Bottling / Re: After the force carb???
« on: June 03, 2015, 10:48:36 AM »
The method I am trying is carbonating at 20psi for a couple days then dropping it down to 8 to 10 psi to dispense.

That's pretty much what I do. Start high then ramp down to serving pressure over a few days to avoid overcarbing.

For my system that has 4 different styles on at all times, 11 psi @ 38F is about perfect. That keeps me around 2.4 vols which seems to be a good "catch all" pressure.

96
All Things Food / Re: cooking with habaneros
« on: June 03, 2015, 10:20:53 AM »
Thanks. You read my mind about the salsa.

97
General Homebrew Discussion / Re: first batch with new kettle
« on: June 03, 2015, 10:11:37 AM »
Good to know. Thanks. I think beersmith has a 4% cooling loss as default...

98
Ingredients / Re: Adding Wine to White IPA
« on: June 03, 2015, 10:07:51 AM »
Why not try it in a glass first?

+14.5

You could also experiment with different yeasts on subsequent batches. I have found kolsch yeasts to provide fruity, white wine characteristics when fermented toward the warmer end of the recommended ranges...

EDIT- When you say "White IPA" are referring to Belgian yeast? This style confuses me because I have had commercial "White IPAs" that used Belgian yeast and others that did not. From memory, the most notable examples are Deschutes Chainbreaker (Belgian) and Odell Perle White (non-Belgian). It seems that 'white' refers to the use of wheat but not necessarily to the use of Belgian yeast according to some...

99
General Homebrew Discussion / Re: first batch with new kettle
« on: June 03, 2015, 09:16:44 AM »
Thanks all. I have that exact formula ready to auto calculate in Excel using cm to measure pre and post boil volumes. Actually, my post boil measurement is after cooling so I just include evaporation as part of my losses. I suppose I could start taking actual 'post boil' measurements.

I probably won't be messing too much with the burner level because I like to keep it consistent from batch to batch. Using this method with the old kettle, I was consistently get post-boil volumes within 0.06 gallons of each other (after cooling).

100
All Things Food / cooking with habaneros
« on: June 03, 2015, 08:41:01 AM »
I asked my wife to pick me up 1 habanero which will be thrown in a keg for about 3 days. She brought home about 8. I love spicy food but am afraid to cook with habaneros. Anyone have any usage recommendations? Should I always devein and deseed?

101
Kegging and Bottling / Re: After the force carb???
« on: June 03, 2015, 08:37:46 AM »
Do you plan on using the same pressure for carbing and for serving? I used to follow the 'set it and forget it' method but have started carbing quicker then bring the pressure down to serving levels.




102
General Homebrew Discussion / Re: first batch with new kettle
« on: June 03, 2015, 08:17:45 AM »
Thanks. I will probably just plant to collect about a quart more from my runnings and see where I end up at. The beer is 5% ABV so if the gravity swings a couple points either way based on volumes it shouldn't be very noticeable. 

103
General Homebrew Discussion / first batch with new kettle
« on: June 03, 2015, 07:23:31 AM »
So my tried and true kettle finally had to be replaced and I am planning for my first batch with the new kettle.

My new kettle is larger and has a smaller height:width figure. Since it is proportionally wider, should I expect more evaporation? I will be brewing one of my regulars to help me dial it in but hoping to make small adjustments beforehand regarding preboil volumes based on expectations.

104
Yeast and Fermentation / Re: Safbrew Abbaye Ale
« on: June 03, 2015, 06:13:44 AM »
I'm drinking mine as I type. It's really nice now, dry, peppery, with a light body. But, it took four months to get this way. I like it very much, now. So, I think as long as you are not in a hurry for the beer, the Abbaye yeast is okay. But at this point, I don't know what the advantage over the liquid Belgians might be. Sure, dry yeast is great for its ease of use, but that's a long time to wait for a medium sized beer to age out. So, not sure that I recommend it or not.

I've got the Fermentis Abbaye yeast on order, and will let you all know how that works out. I hope it is better than the Safebrew because I love dry yeast and would like to have a Belgian dry yeast alternative--I know the Belle Saison is good, but I like me an abbey ale or a patersbier as well as a saison.

Thanks for the update. Keep me posted on the Lallemand Abbey strain when you get around to it. I have nothing against liquid yeast but am just looking for decent dry yeast alternatives similarly to what you stated. I am usually grain to glass in about a month so it sounds like the Fermentis strain is not worth the hassle.

105
Yeast and Fermentation / Re: Safbrew Abbaye Ale
« on: June 02, 2015, 02:27:56 PM »
I am diving in on this one.  I am brewing a Belgium Pale Ale tomorrow and will use the SafBrew Abbaye yeast.  If it does turn out more like an English Ale yeast then I'll just call it a Pale Ale.  LOL

Do you have any updates on this one Bama? I am hoping to get another opinion on this yeast.

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