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Messages - yso191

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16
Ingredients / Re: Flavor threshold for Caramel Malt?
« on: June 13, 2017, 05:53:07 PM »
I bumped it to half a pound.  I'm hoping for something like the green apple/caramel suckers.  Tart, caramel, salt.  It will probably be icky, but...

17
General Homebrew Discussion / Re: Should I transfer to secondary?
« on: June 13, 2017, 09:17:38 AM »
Generally secondary has no benefit and has the additional possibility of increasing oxidation.  Most brewers do not transfer to secondary.

18
Ingredients / Flavor threshold for Caramel Malt?
« on: June 12, 2017, 07:39:52 PM »
I am planning a Salted Caramel Gose.  I know, it may be vile.  I am going to try it anyway on the chance it might be genius.

I am trying to determine what amount of Caramel 60 to use.  I don't want it to dominate, but be at the same level as the salt, which is just above the perception level.  So in a five gallon batch, what is the threshold for picking up caramel 60 in a light beer like a Gose?

BTW I chose 60 because of its pronounced caramel flavor...and I think the Gose should have a caramel color as well.

Here is my tentative recipe:


5 lbs 8.0 oz White Wheat Malt (2.4 SRM)  57.8 %
3 lbs 8.0 oz Pilsner Malt (Rahr) (1.7 SRM)  36.8 %
4.2 oz Acidulated (BestMälz) (1.5 SRM)  2.8 %
4.0 oz Caramel Malt - 60L 2-Row (Cargill) (60.0 SRM) 2.6 %
0.50 oz Santiam [6.00 %] - Boil 60.0 min  8.9 IBUs
21.27 g Salt (Boil 5.0 mins) 
1.0 pkg German Ale/Kolsch (White Labs #WLP029) [35.49 ml] Yeast 10 -


Gravity, Alcohol Content and Color

Est Original Gravity: 1.042 SG
Est Final Gravity: 1.008 SG
Estimated Alcohol by Vol: 4.4 %
Bitterness: 8.9 IBUs
Est Color: 4.4 SRM

19
The Pub / Re: What is the Purpose of this Forum?
« on: June 10, 2017, 04:59:41 PM »
I've never used Tapatalk. I just use the regular web connection...even on my phone.


Same here, Martin.

Me too.  I tried it once and hated it.  Delete.

20
All Grain Brewing / Re: Fauxhemian Pilsner Water
« on: June 10, 2017, 12:32:19 PM »

21
Classifieds / Re: What is Wheaton's Law?
« on: June 10, 2017, 10:56:46 AM »
Haha!  OK.  I'll do my best to abide by Wheaton's Law.  I assume Will Wheaton of Big Bang fame.

22
Classifieds / What is Wheaton's Law?
« on: June 10, 2017, 08:50:09 AM »
The thread below was locked for violating Wheaton's Law...  What is that?

23
Beer Recipes / Re: Salted Caramel Gose?
« on: June 09, 2017, 10:17:25 AM »
Yes, that is my fear.  With food, as you know, sweetness is often balanced with acidity...  I really like those green apple/caramel suckers...  imagining that, I think it would work with a little saltiness added.  Like most experiments it could be genius or folly.

24
Beer Recipes / Salted Caramel Gose?
« on: June 09, 2017, 09:34:15 AM »
I'm still dreaming up the Gose recipe I want to brew for my wife.  I'm sitting here thinking 'what goes with salt?' And obviously caramel does.  Those of you with Gose brewing experience, would this work?  What lovibond level of caramel malt would be best?  Are there other considerations?

26
The Pub / Re: What is the Purpose of this Forum?
« on: June 06, 2017, 06:09:05 PM »
Some thoughts of my own...

1. I am in favor of thicker skin.
2.  I do think some here have the attitude that unless you do it their way you must like crappy beer.  This is irritating, but see point 1.
3. I think the content is sufficiently dense and sufficiently accessible.  People can drill down pretty deep, and newbs can ask what wort is.

This is the only forum I participate in and I will stay, both to help and to learn, because both are very possible.

27
General Homebrew Discussion / Re: Nagged About Brewing
« on: June 06, 2017, 05:58:39 PM »
   A tin knocker with a hot wife? I thought the sparkies and turd herders always got the good looknin' wemmens.
You just made me Google 3 phrases. "Turd herder" did not go well...

Ha ha!

28
If you suspect your CO2 has O2 contamination, you might want to look into sparge carbonation.
https://tapintohach.com/2014/01/27/how-the-purity-of-sparged-carbon-dioxide-affects-the-oxygen-concentration-of-beer/

If I am reading this correctly, force carbonating via the beverage-out post rather than the gas-in post is the superior method, resulting in less DO.  Do I have that right?

29
Kegging and Bottling / Re: re-cork?
« on: June 06, 2017, 10:05:58 AM »
Thanks guys.  I decided to go ahead and try it last night.  One of them worked great, the other one went through 6 corks and never seated right.  I assumed it was a bottle issue. 

30
 First, I would love to see your recipe of this best IPA ever.
 Second, I've had the same experience and wondered what was going on. This is an interesting Avenue to investigate.
 I really want to continue kegging but at low pressure my corny kegs don't seal so I can't do a secondary fermentation or keg condition of my beers.   Now I'm wondering if all new kegs are in order.

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