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Messages - goschman

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91
General Homebrew Discussion / Re: Oxidation?
« on: August 06, 2016, 02:28:51 PM »
Did you dry hop the pale ale? I've had papery oxidation from whole hops before, even new unopened packages.

3 oz pellet hops in the keg

92
General Homebrew Discussion / Re: Oxidation?
« on: August 06, 2016, 12:46:14 PM »
If it smells like wet cardboard/paper then that is most definitely oxidation. I pick up on that pretty quickly in beers. Some styles can handle it, while others don't fare so well.

Thanks. I get it more in the flavor. Well I will just expect the worst and hope for the best.

93
General Homebrew Discussion / Re: Oxidation?
« on: August 06, 2016, 12:13:00 PM »
Are you simply picking up muted malt aromas/flavors in the beer, or is it more intense along the lines of a funk?

I am getting more of the wet cardboard, musty kind of thing. Both beers are still drinkable so we shall see how the continue to develop. I have had infected batches but never this.

It's harder to detect in the pale ale because of the hops but I notice it.

I haven't changed my process but have become overly obessed with visually checking the fermenters. I think that would be the explanation for the beers getting more exposure to oxygen than usual.

94
General Homebrew Discussion / Re: Oxidation?
« on: August 06, 2016, 09:12:31 AM »
Are you sure it's not an infection?  Early oxidation that extreme sounds unusual unless you drastically changed your process.

I am not sure about the APA yet. The lager has been in the keg for about a month now. I thought the off flavor was dissipating but that doesn't appear to be the case however it isn't getting worse yet either.

95
Beer Recipes / Re: first saison
« on: August 05, 2016, 07:46:25 PM »
1.001. It's fun to do something completely new and different from what I normally do. I have never brewed a beer that finished below 1.005.

96
General Homebrew Discussion / Re: Oxidation?
« on: August 05, 2016, 07:43:44 PM »
Unfortunately, it'll most likely get worse over time (assuming that's what's happening). If the beers are pretty young, give it time to let the yeast clear out completely and flavors to come together before you pronounce them oxidized. But, wet cardboard generally means oxidation. Hope that's not the case.

Thanks Jon. I just want to be prepared for dumpers. I only notice it every once a while in the pale ale underneath the hops. I first noticed it would after having a commercial IPA then moving on to homebrew.

97
General Homebrew Discussion / Oxidation?
« on: August 05, 2016, 07:04:50 PM »
Will the off flavors from oxidation get worse as a beer ages? Both of my last beers; a lager and a pale ale seem to be showing sign of oxidation very young. I suppose it's the wet cardboard flavor that I was likening to sweaty socks prior. I have never had this issue before and am annoyed as sh$@!  >:(

98
Beer Recipes / Re: first saison
« on: August 05, 2016, 06:23:47 PM »
Yeast seems to still be working. Will take a sample here in a bit. Thanks for the advice to let it sit. I brewed a few really good beers that I got ready super quick. Since then I have been unintentionally rushing some batches of late which has led to disappointment.

99
Beer Recipes / Re: Smash IPA
« on: August 05, 2016, 06:02:46 PM »
I think this will be a good way to evaluate a hop but not a particular malt. To evaluate a malt I would think you would want something less hoppy with more neutral hops.
Yea I'm looking more at the hops


Sent from my iPhone using Tapatalk

My bad. I misunderstood what you said about wanting to know how the malt and hops taste on their own.

100
Beer Recipes / Re: Smash IPA
« on: August 05, 2016, 02:20:23 PM »
I think this will be a good way to evaluate a hop but not a particular malt. To evaluate a malt I would think you would want something less hoppy with more neutral hops.

101
General Homebrew Discussion / Re: Pics of recent brews?
« on: August 05, 2016, 07:57:55 AM »
Looks great! I can't wait to do my first Pils.

102
Using the muslin sacks does let some hop material into the beer but it usually settles out within the first week. I am okay with this as the beer is usually carbing and continuing to clarify anyway.

My current pale ale has improved drastically from week 1 to week 2 due to this. I was very worried as it was extra pungent and almost savory with a modest amount of hops. My continual lack of patience bit me again...

103
I did have my first issue with keg hopping recently. I bag the hops in small muslin sacks and just knot it off to keep the hops in. I don't worry about cutting off the extra material above the knot and that happened to get caught in the dip tube after a couple of weeks. It took me a while to figure out that this was the problem.
I've heard of that happening.  Connect a length of thread to the muslin bag and let it come up and out of the main hatch so you can pull it out of the way (or out completely if you're done with them).

I have had issues sealing the keg this way. What kind of string? I will probably just start removing that extra material.

104
I did have my first issue with keg hopping recently. I bag the hops in small muslin sacks and just knot it off to keep the hops in. I don't worry about cutting off the extra material above the knot and that happened to get caught in the dip tube after a couple of weeks. It took me a while to figure out that this was the problem.

105
And in the following exbeeriment, they COULD taste the difference.  So, the jury's still out as far as I can tell.  Seems to me like there is likely some difference that has not yet been explained by science.

http://brulosophy.com/2016/01/18/dry-hop-temperature-warm-vs-cool-exbeeriment-results/

Ha! Didn't know there were two and with different results. Thanks.

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