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Messages - yso191

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76
Equipment and Software / Re: Bru'n Water profile for a Gose?
« on: November 19, 2016, 07:39:44 PM »
Given that I am following the directions I read online to mash for 60 minutes without the Acidulated malt then an addition 45 with it...

I have calculated the water salt additions based on only the other malts, and I have hit all the targets for 'Yellow Balanced.'  However the mash pH is sitting at 5.54.  Normally I would add Lactic acid to drop it, but since I am going to be adding Acidulated malt, I'm thinking I will just add a portion of that to get down to my target pH, then add the balance of the Acidulated malt after the 60 minutes.  (4 oz. will drop it to 5.28)

77
Equipment and Software / Re: Bru'n Water profile for a Gose?
« on: November 19, 2016, 07:25:19 PM »
I think yellow balanced is the right target for the style. I would build the water without regard for your later salt addition to make sure you have all the other minerals where they need to be and then add the additional salt. I assume you'll add the additional salt at the end of the boil or later in which case you still need mash ph and calcium levels within a suitable range to get good conversion.

Yes, I was thinking this would be best also.  My thinking about how to use Bru'n water to accomplish this is to put the salt on the spreadsheet to determine the amount of salt to add to the boil to get to the ppm target, then back it out of the spreadsheet and proceed like it is a typical beer mash.  Am I missing anything?

78
Equipment and Software / Re: Bru'n Water profile for a Gose?
« on: November 19, 2016, 08:46:03 AM »
I too put a Gose in my queue as well. I saw this recipe that I may try after I see how my first one goes. Looked interesting.

http://homebrewacademy.com/gose-homebrew-recipe/

Yes, I saw that during my research too.  I love researching and experimenting.

79
The Pub / Re: Whiskey
« on: November 18, 2016, 12:20:57 AM »
I just opened my second 1.75 l bottle of Kirkland (Costco) Blended Scotch Whiskey.  The first one was very pleasant, but simple.  Easy to drink, but without distinction.

This second one is IMO a bit phenolic.  It is not unpleasant, but right on the border.  It tastes of band-aids, smoke, sea-water, cinnamon and (I'm reaching here) marshmallow.  As I taste a little more of it,  sea water or oyster shell is what comes to mind more than anything else.

Dang it!  I think my palate training is ruining my drinking.

I liked the first bottle better.  It was unremarkable but pleasant.  This one...right on the fence... but more to think about.

80
Equipment and Software / Re: Best way to clean for a dirty Jockey Box?
« on: November 15, 2016, 12:45:00 PM »
Yeah loaning a Jockey Box is hazardous by nature.  Drunk they day of use, hungover the next day, and then out of mind...

81
Equipment and Software / Re: Bru'n Water profile for a Gose?
« on: November 14, 2016, 12:01:00 PM »
The maximum sodium level that should be used in Gose is about 250 ppm. That has been confirmed to me by an award winning Gose brewer and that agrees with the typically cited 250 ppm taste threshold for sodium.

Thanks for chiming in Martin! 

82
Beer Recipes / Why Acidulated Malt?
« on: November 14, 2016, 11:53:12 AM »
As I have posted elsewhere on this forum, I am planning to brew a Gose.  I've been wrestling with the mash and fermentation dynamics, and now find myself wondering why I should use acidulated malt at all.  What would be the difference if I just dosed the beer after fermentation with lactic acid?

83
Equipment and Software / Bru'n Water profile for a Gose?
« on: November 14, 2016, 08:59:33 AM »
I will be brewing my first sour next (a Gose).  I am unsure what water profile to use in Bru'n Water.  Any suggestions?

BTW, I am planning to mash for 60 minutes PRIOR to adding the acid malt, then mashing the whole thing for an additional 45 minutes.

84
Equipment and Software / Re: Best way to clean for a dirty Jockey Box?
« on: November 14, 2016, 07:57:33 AM »
Oh yeah: for sure clean the faucets well.

Absolutely

And I order some of that Thonhauser Desana Max.  Thanks for a good suggestion!

85
Equipment and Software / Re: Best way to clean for a dirty Jockey Box?
« on: November 12, 2016, 04:26:26 PM »
Thanks!

86
Equipment and Software / Best way to clean for a dirty Jockey Box?
« on: November 12, 2016, 04:00:38 PM »
I lent my jockey box out to some friends 6 months ago, I just got it back today.  It had not been flushed to get the beer out of the 50' stainless coils.  >:(

I ran some hot BLC through each tap and am letting it sit for an hour.  Any tips on how to make sure this thing is clean when I'm done?

87
Ingredients / Re: Bitter or sweet orange peel in a Gose?
« on: November 12, 2016, 12:47:26 AM »
I'd skip the orange peel and just use coriander.

Coriander is already in the recipe.  I am curious why you say to skip the orange peel.

88
Ingredients / Bitter or sweet orange peel in a Gose?
« on: November 11, 2016, 04:02:42 PM »
I am very unfamiliar with this style.  I think I have only had it once.  But my wife loves it so I am planning to brew a traditional Gose but with orange peel.  I'm thinking along the lines of a sour Shock Top (which she also loves).

My question is which style of orange peel would go best, Bitter or sweet?  I'm thinking sweet, but...

89
The Pub / Re: Canadian Homebrewers Association
« on: November 09, 2016, 01:27:59 PM »
Indeed.  Beer is the common denominator here.  Drink a cold one to celebrate or to commiserate.

I think I will.

90
Will this be recorded so I can watch it later?  I'd like to see it but am unavailable at the time it will be on.

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