Show Posts

This section allows you to view all posts made by this member. Note that you can only see posts made in areas you currently have access to.


Messages - goschman

Pages: 1 ... 5 6 [7] 8 9 ... 153
91
So is the point to use bravo at multiple addition points or just for bittering?

92
General Homebrew Discussion / Re: Pics of recent brews?
« on: March 14, 2016, 09:55:14 AM »
you  nailed it! perfect red and great foam.

As recommended I was shooting for 1.050 and got 1.053 I think. I find the character of this malt to be very interesting and plan on experimenting a bit with it more.

93
General Homebrew Discussion / Re: Pics of recent brews?
« on: March 14, 2016, 08:56:39 AM »


Another 100% Red X beer. Unfortunately my beer photography skills are lacking...

94
General Homebrew Discussion / Re: acrid/ashy character?
« on: March 11, 2016, 05:42:29 PM »
Thanks guys. There is some Amber malt in here which I am not terribly familiar with. That is the only ingredient in this recipe that I haven't used extensively. 

95
Yeast and Fermentation / Re: repitching aged slurry
« on: March 11, 2016, 05:19:20 PM »
830,833,090,001 to name a few.


Sent from my iPhone using Tapatalk

Sorry ken. I was curious what yeast is in question in the op.

96
General Homebrew Discussion / Re: acrid/ashy character?
« on: March 11, 2016, 05:08:13 PM »
Not sure what so4 was but it should be very close to whatever is recommended on black balanced. Oh wait I used brown balanced at 25 srm...

97
General Homebrew Discussion / Re: acrid/ashy character?
« on: March 11, 2016, 05:06:57 PM »
Well I just poured a sample and am maybe getting just the slightest note. I don't brew many lagers. I am getting a pretty crisp finish and maybe just a touch of sulphur that is maybe affecting my perception.

I am glad that I am not alone in beers tasting different at separate tastings. This has been a part of the challenge with my palate.

98
Yeast and Fermentation / Re: repitching aged slurry
« on: March 11, 2016, 05:00:46 PM »
What yeast? I have had issues with dry yeast slurry apparently because it is deprived of O2...at least that's what I am told.

99
General Homebrew Discussion / Re: acrid/ashy character?
« on: March 11, 2016, 04:56:09 PM »
My volumes, measurements, and lovibind figures should be accurate. I don't account for my boil off with bru'n water which is normally about 11% or just less than a gallon for a one hour boil. I used the black balanced profile.

I may have a pint tonight and pay closer attention to what I am tasting. Like I said it is pretty minor but still noticeable. The recipe is very close to a Schwartzbier for what it's worth.

100
Ingredients / Re: When should I add lactose...
« on: March 11, 2016, 03:10:36 PM »
The OP refers to a cream stout not a cream ale.

This thread was resurrected from four years ago.  The highjacker said only "cream ale".  My more recent response was to him, not to the OP.

Ha! I didn't realize it was a resurrected thread that got redirected...oops

101
Beer Recipes / Re: APA
« on: March 11, 2016, 03:01:38 PM »

Won't fwh bittering be the same IBU contribution as full boil addition?


Sent from my iPhone using Tapatalk

Testing I've done shows about a 10% increase in IBU.  But many people, including myself, think it tastes less bitter than a 60 min. addition, even though it measures higher.

Yeah I think Beeralchemy shows it as the same. However OP indicates he's treating it like a 20 min addition. BA is showing using Tinseth changing a 60 min addition to 20 mins is a 40% reduction in IBU, so that pretty dramatic.


Sent from my iPhone using Tapatalk

I used to calculate FWH as 20 minute additions but now just leave them equal to 60 minute additions. This has helped me to meet my expectations.

102
General Homebrew Discussion / acrid/ashy character?
« on: March 11, 2016, 02:55:53 PM »
My current black lager is on tap now and has what I would describe as a slightly acrid and ashy character to it. After the palate adjusts it is less noticeable and the character isn't enough to significantly hurt the beer overall. It could be a flavor that I am just overly sensitive to as my palate is kind of inconsistent. I am curious what could be the cause.

I had a mash pH of 5.57. I used baking soda to raise the mash pH
The only roasted malt in here is Carafa III special at 3.8% of the grist
W34/70 yeast fermented in the low 50s
FG was 1.013

Let me know if any additional information would be helpful.

103
Ingredients / Re: When should I add lactose...
« on: March 11, 2016, 02:28:02 PM »
The OP refers to a cream stout not a cream ale.

104
Beer Recipes / Re: APA
« on: March 11, 2016, 09:52:09 AM »
Out of curiosity is there any reason you are using the crystal for bittering?

105
Beer Recipes / Re: Experimental All Oat Ale
« on: March 11, 2016, 07:26:14 AM »
Thanks for the updates. Keep 'em coming.

Pages: 1 ... 5 6 [7] 8 9 ... 153