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Messages - goschman

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91
Yeast and Fermentation / Re: Dry yeast for Belgian ales. Comments please
« on: December 13, 2016, 02:00:45 PM »
My only experience is with Belle Saison which I love and T58. I like T58 but it produces a very mild Belgian character in my opinion. May have something to do with the fact that I usually ferment in the mid 60s.

92
Beer Recipes / Re: IPL / Hoppy Lager advice
« on: December 13, 2016, 10:41:58 AM »
Any thoughts on water?

The current pale ale had a mash pH of 5.3 and 220 ppm SO4. I realize a lot of people have been dialing back SO4 but I am really enjoy what it brings to this beer.

Should I go with something closer to a pilsner water profile?

93
Beer Recipes / Re: IPL / Hoppy Lager advice
« on: December 13, 2016, 09:54:08 AM »
Thanks guys. I have a lot to consider.

I am surprised in my current APA that the 20% Munich isn't more noticeable and how light colored the beer is. I had actually considered using 9L next attempt but thought that might over do it. I think I will leave that and see how it goes.

The goal with my pale ale is to do something right in between an APA and IPA (for my tastes) in hop character and ABV so that it kind of fulfills my need for hops without being too overboard and hopped to the levels of a lot of homebrewers. I think that is kind of the goal for the lager as well. Not quite an IPA but getting there. I may back off the IBUs a bit in attempt to get some lager characteristics through.

I have a pretty hoppy pilsner on right now so I am trying to brew something that differentiates itself from that significantly.

94
Beer Recipes / Re: IPL / Hoppy Lager advice
« on: December 12, 2016, 09:47:55 AM »
I would personally use those 2min additions as a hopstand/steep addition at 170F for 45-60min.  Then I'd ferment at the cold end of the yeast 48F-ish to keep the vigor down.

But, you could change nothing and still end up with a great beer, I'm sure.

I have stopped doing hopstands due to inconsistent results. It is difficult for me to cool to the right temperature and hold for the duration. With the added time, it just isn't worth it to me...

I have been doing really late boil additions to get a more predictable amount of bitterness with my procedures.

95
Beer Recipes / Re: IPL / Hoppy Lager advice
« on: December 12, 2016, 09:44:28 AM »
I'd go with magnum and cut the bittering to 30-40ibu. IMO "hoppy" versions of existing styles should be high in hop flavor and within range, maybe slightly above range for bitterness.

Thank you. This was my main concern. I do want lager characteristics which probably become less and less apparent, the more the hops are pushed...

96
Beer Recipes / Re: IPL / Hoppy Lager advice
« on: December 12, 2016, 08:26:35 AM »
I am considering making some changes to my last APA and brewing it as a lager. I think I will leave the grain alone and switch the bittering hops from Bravo to Magnum. Any other advice based on the original recipe below?

60% Pilsner
20% Munich 6L
20% Pale Wheat

Bravo 60 min (switch to Magnum?)
2 oz Equinox 2 min
1 oz Simcoe 2 min
2 oz Equinox DH
1 oz Simcoe DH

~50 IBU



Sounds good to me. I might consider reducing or cutting the pale wheat, to reduce the potential for haze. An APA with some haze is fine, but a lager needs to be crystal IMO. Could be gel fined obviously, though. If you use the wheat for foam , try 3% flaked barley. Works nicely.

Thanks Jon. I was thinking about just nixing the wheat in favor of pilsner but I really like the current APA so I don't know if a change is necessary. I guess wheat isn't a very common ingredient in lagers....

The current APA is pretty damn clear with US05 so I am not too concerned from that perspective especially since 34/70 drops bright easily for me.

97
Beer Recipes / IPL / Hoppy Lager advice
« on: December 12, 2016, 08:13:54 AM »
I am considering making some changes to my last APA and brewing it as a lager. I think I will leave the grain alone and switch the bittering hops from Bravo to Magnum. Any other advice based on the original recipe below?

60% Pilsner
20% Munich 6L
20% Pale Wheat

Bravo 60 min (switch to Magnum?)
2 oz Equinox 2 min
1 oz Simcoe 2 min
2 oz Equinox DH
1 oz Simcoe DH

~50 IBU

98
Other Fermentables / Re: half assed first cider attempt
« on: December 08, 2016, 09:22:30 AM »
Thanks all. I will need to see where the gravity is at and go from there. It tasted super dry when it was at 1.004 so I can't imagine what it's like below 1.000

99
Classifieds / Re: Grim Brothers Brewhouse Bottles (Buying)
« on: December 07, 2016, 08:57:57 PM »
Trying to locate any of the Grimm Brothers Brew house Bottles for my collection. Any leads would be appreciated.


Steven-

I have never seen bottles other than bombers. I am looking at a can of the schwarzbier as we speak...

100
Other Fermentables / Re: half assed first cider attempt
« on: December 07, 2016, 08:37:32 PM »
This is still sitting in the fermenter. It was at 1.004 a few weeks ago. I have decided to backesweeten and keg it instead of having bottles of champagne.

What and how much should I use to backseeten?

101
General Homebrew Discussion / Re: Pale Lager off flavors
« on: December 06, 2016, 06:47:04 PM »
It isn't Mercaptan is it. or the 3 methyl 2 butene thiol?a sulfuric, putrid, skunky aroma, typically due to a reaction between hops’ alpha acids and sulfur compounds in the presence of sunlight or electric light.

Or is it moldy, musty, and cheesy from oxidation?  Either one is from Alpha acids and Sulphur reacting to light or oxygen.  Its not sitting in the light is it, transferring from keg to keg outside? Or fermented with the light left on?

It has seen very little light as it was fermented in a chest freezer then straight to keg.

What I am experiencing is not noticeable in the aroma and it has not made the beer undrinkable. I seem to be more sensitive to it and my buddy commented that is how all pilsners taste to him. It could definitely be oxidized however it seems to be showing signs of it earlier than I would expect. As mentioned earlier, the first beer seemed to improve not worsen however it took a lot of time and never really got 'good'.

Oxidation can take many forms. It happens in all beers, its the rate at which it happens that we have control of.
I am not saying it is oxygen, but here is a flavor chart of oxidation flavors.



Thanks for this very helpful. Tasting the beer now and I am thinking it is oxidation. I think what I was describing as gym socks may be wet cardboard. In any case it has subsided considerably and seems to be being replaced by a honey like sweetness. That makes sense when looking at the chart.

102
General Homebrew Discussion / Re: Pale Lager off flavors
« on: December 06, 2016, 11:02:42 AM »
Isovaleric acid is one of those flavors where we have MAJOR threshold differences.  It cannot be tasted at all by a good chunk of the population (me included).  I was at a Siebel off tasting seminar, and when they brought that out, most folks were making the nasty foul-taste face, while others of us happily drank away like it wasn't there (because to us, it wasn't).

I usually get DMS as vegetal, more like boiled cabbage, and occasionally like shellfish (clams or oysters).  Sulphur comes across to me like farts or rotten eggs, but it will often dissipate if I swirl the glass.

Lots of lagers tend to display multiple symptoms simultaneously.  This is usually due to weak fermentation -- lack of cell count and/or not enough nutrients or O2. I don't know how the new move towards lo oxygen affects beers.  I assume the idea there is don't add o2 and really boost cell count so no cell growth is required.

If you want to send me a bottle, I'd be happy to see if I can help diagnose it for you.
PM me.

Thanks for the offer. I am so bad at this. Now I am starting to wonder if it is more oxidation than anything. Kind of getting that damp cardboard thing. I am going to give it a couple of more weeks to see how it develops and then I might definitely take you up on your offer.

103
General Homebrew Discussion / Re: Pale Lager off flavors
« on: December 06, 2016, 10:48:43 AM »
It isn't Mercaptan is it. or the 3 methyl 2 butene thiol?a sulfuric, putrid, skunky aroma, typically due to a reaction between hops’ alpha acids and sulfur compounds in the presence of sunlight or electric light.

Or is it moldy, musty, and cheesy from oxidation?  Either one is from Alpha acids and Sulphur reacting to light or oxygen.  Its not sitting in the light is it, transferring from keg to keg outside? Or fermented with the light left on?

It has seen very little light as it was fermented in a chest freezer then straight to keg.

What I am experiencing is not noticeable in the aroma and it has not made the beer undrinkable. I seem to be more sensitive to it and my buddy commented that is how all pilsners taste to him. It could definitely be oxidized however it seems to be showing signs of it earlier than I would expect. As mentioned earlier, the first beer seemed to improve not worsen however it took a lot of time and never really got 'good'.

104
General Homebrew Discussion / Re: Pale Lager off flavors
« on: December 05, 2016, 07:10:45 PM »
Soaking the line in PBW overnight. I kind of remember cleaning the line on the first lager that had this flavor with no change. Keeping my fingers crossed.

105
Beer Recipes / Re: Which ale yeast for an english mild?
« on: December 05, 2016, 02:20:31 PM »
What about some pale chocolate malt in place of the RB and chocolate? Maybe 6 oz total.

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