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Messages - chumley

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1
General Homebrew Discussion / Re: Lager Won't Clear
« on: July 24, 2017, 01:46:02 PM »
Thirty days of lagering generally clears everything.

2
General Homebrew Discussion / Re: What's Brewing this Weekend?
« on: July 24, 2017, 01:01:26 PM »
One of my bitters wasn't ready to rack (%&@# West Yorkshire yeast is a true top cropper, takes forever to drop), but my lagers were.  So I brewed Classic American Pilsner yesterday.

10 gallons, OG 1.055

16 lbs. six-row malt
6 lbs. flaked maize

Mashed in with 1 tsp CaCl at 152°F for 60 min, add hot water infusion to raise to 162°F for 15 min.
Boil for 90 min.  This time I did not add any lactic acid or acid malt to the mash, as I usually do with pilsners, as I am trying to get more of that grainy six row character, and my last few have been a little too smooth.  We'll see how this turns out.

2.2 oz. Saaz FWH
2 oz. Cluster 45 min
1.8 oz. Strisselspalt 5 min

Split between yeast cakes of WY2038 Munich and WY2206 Bavarian. The clarity between the helles I racked into kegs was noticeable.  The 2308, which used an extremely fresh smack pack, was clear and bright, while the 2206 was slightly hazy.   Nothing that 6 weeks of lagering can't fix.

3
General Homebrew Discussion / Re: What's Brewing this Weekend?
« on: July 21, 2017, 04:51:50 PM »
I am debating about brewing this weekend.  Normally, I do not brew this time of year, but with two British bitters finishng right now, the temptation to brew something english with fresh 1469 and 1187 yeast cakes is strong. :D

4
I admit that I screw around with multiple steps, but when it is all said and done, you can't beat the old Listermann mash regime of 150°F for 90 minutes.

5
The Pub / Re: Tipping ettiquite
« on: July 17, 2017, 07:23:21 PM »
I despise tipping, and love the European tipping scheme.

That said, we are now living in Trump's America, and should tip our less fortunate waitstaff heavily .

Sent from my SM-G900V using Tapatalk


6
Yeast and Fermentation / Re: Stuck Fermentation
« on: July 15, 2017, 03:34:12 PM »
Here's the recipe, I know this is not traditional, but LHBS didn't have exactly what I wanted so I punted. This is what led me to buy a grain mill. We have a great LHBS but they can't carry everything and sometimes i don't plan ahead enough.

5.50 gal              Missoula Montana                         Water         1        -             
........

Aha!  I think we have found the culprit.  Missoula water is known to be contaminated with extremely high levels of patchouli.  That would certainly inhibit any right thinking Trappist yeast..  ;D

7
S23 strikes again! ;)

8
General Homebrew Discussion / Re: Summertime beer cocktails
« on: July 12, 2017, 07:59:47 AM »
The official beer of Montana:  Clammy Bud Light.

9
All Grain Brewing / Re: Examining Oxygen Ingress: Should I Pre-boil?
« on: July 11, 2017, 01:17:17 PM »
Question for you low oxygen brewers.  Are you actually taking dissolved oxygen measurements during the brewing process, or are these numbers just ones reported in the brewing literature?

Followup:  If you are on a well and brewing with well water, could you not skip the pre-boil since ground water has zero dissolved oxygen?  Or does the strike water dissolve oxygen at a faster rate than heating it to pitch temperatures?

10
General Homebrew Discussion / Re: Summertime beer cocktails
« on: July 11, 2017, 01:08:15 PM »
I bought a can of Steigl Radler for my wife to take on a raft trip.  She let me taste it.  It actually was not bad.  Way better than those crappy shandys the Leinenkugel sells.

11
General Homebrew Discussion / Re: What's Brewing this Weekend?
« on: July 11, 2017, 01:03:54 PM »
Smacked a one year old pack of WY1469 West Yorkshire, and a six month old pack of WY1187 Ringwood this morning.  Plan to make starters tomorrow, and brew on Sunday.  Got the fermentables figured out:

18 lbs Fawcett Pearl
1 lb. Simpsons Caramalt
2 lbs. D-45

Aiming for a 1.048 pale ale.  Figuring out the hops.  I have Target, Challenger, and a lot of EKGs on hand. Sadly, I am out of Styrians.  :'(

Just brewed this this morning.  The 1469 starter took longer to get going than I expected.  Just as well, this morning was much cooler than Sunday.  Plus, I found 3 oz. of Styrians in my freezer  :D

I ended up with this hop bill:

4 oz.  Willamette 60 min
2 oz. EKGs 20 min
2 oz. Styrians 10 min
1 oz. Styrians 0 min
1 oz. EKGs 0 min

12
General Homebrew Discussion / Re: 30 Gallon in 30 Days Challenge
« on: July 07, 2017, 05:36:34 PM »
I brewed 50 gallons in a 6 week period from late February to early April, but this time of year it is just too freakin' hot to brew outside.  My Independence Day brew session about killed me.

You need a Zymatic or Grainfather.

That would totally contradict with my inner cheap fink.

13
General Homebrew Discussion / Re: What's Brewing this Weekend?
« on: July 07, 2017, 05:35:22 PM »
Smacked a one year old pack of WY1469 West Yorkshire, and a six month old pack of WY1187 Ringwood this morning.  Plan to make starters tomorrow, and brew on Sunday.  Got the fermentables figured out:

18 lbs Fawcett Pearl
1 lb. Simpsons Caramalt
2 lbs. D-45

Aiming for a 1.048 pale ale.  Figuring out the hops.  I have Target, Challenger, and a lot of EKGs on hand. Sadly, I am out of Styrians.  :'(

14
All Grain Brewing / Re: What's your favorite type of beer?
« on: July 06, 2017, 09:47:07 AM »
Judging by which kegs get drained the quickest, I would have to say tripel.

15
General Homebrew Discussion / Re: 30 Gallon in 30 Days Challenge
« on: July 06, 2017, 09:40:38 AM »
I brewed 50 gallons in a 6 week period from late February to early April, but this time of year it is just too freakin' hot to brew outside.  My Independence Day brew session about killed me.

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