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Messages - chumley

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1
The Pub / Re: 10 Reasons Why the GABF Sucks
« on: July 02, 2015, 09:56:21 AM »
Oh, there's no need to drag Gordon into this thread.  But I have been reading the GABF winner's lists for a long time, and there are definitely some WTF? moments. As the article insinuates, with the sponsorships and such, there seems to be some Alan Freed judges out there.....

2
I've got 2 brew sessions planned over the next 5 days.....10 gallons of Classic American pilsner, split between WLP833 and 43/70.....and 10 gallons of 1.050 saison, split between 3711 and 3724.  I've got the CAP recipe worked out, but still tweaking the saison. Think I might through in a pound of Simplicity candi syrup, and maybe a very slight amount of coriander...like a half ounce for 10 gallons.

3
The Pub / Re: 10 Reasons Why the GABF Sucks
« on: July 02, 2015, 07:58:17 AM »
If the quality of judging is so great, then how do you explain, as the article cites, these results from 2013?

Category 34: American-Style Cream Ale, 37 Entries
Gold: Natural Ice, Anheuser-Busch, St. Louis, MO
Silver: Old Style, Pabst Brewing Co., Los Angeles, CA
Bronze: Rainier, Pabst Brewing Co., Los Angeles, CA


Yes I have drank Natty Ice and yes it tastes terrible.  I can think of at least 20 cream ales off the top of my head that are better.  Of course, any cream ale that I have ever had and can think of its name is better than Natty Ice.

Full disclosure:  Old Style and Rainier aren't too bad of picks of 2nd and 3rd.... ;)

4
Ingredients / Re: Best Malt Brands
« on: June 30, 2015, 12:28:48 PM »
I have gone through 3 sacks of Avangard pilsner malt over the past year or so, and am loving it....the flavor and the price.

5
The Pub / 10 Reasons Why the GABF Sucks
« on: June 30, 2015, 10:02:00 AM »

6
Equipment and Software / Re: Rethinking my brewery
« on: June 25, 2015, 01:35:34 PM »
On the topic of sanitizers, about 10 years ago when I started brewing lambics I started to get a nasty infection that star san and bleach just didn't seem to take care of.  I finally got rid of it for good when I boiled all my hoses and small parts, and gave my fermentors and kegs a thorough soaking in a quaternary ammonium solution.  I try to repeat the quat soak once every couple of years, just to knock any resistant bug strains.

7
General Homebrew Discussion / Re: I like the Brewing Network, but....
« on: June 15, 2015, 01:12:15 PM »
Some other homebrewer's internet club is making dick jokes?  Damn, I thought we brew rats had a corner on that.

Next thing you know, the BN will start taunting Dan Listermann....

8
If I was 31 and coming into a hundred grand to invest, I would invest it in the stock market.

9
I was given some old LME a while ago.  I use if for making yeast starters.

10
General Homebrew Discussion / Re: State of home-brewing
« on: May 28, 2015, 08:15:01 AM »
I feel sorry for LHBS trying to make a go of it in smaller markets.  I live in a town with a greater area population of about 50,000 people. The LHBS here closed 3 years ago, as he couldn't make a go of it.  About a year ago, the local hardware store started selling supplies.  I shop there as much as I can, but the one tough area is yeast.  Liquid yeast needs to turnover quickly, so the hardware store only carries the most popular strains.  They never have any Belgians, so I buy a lot on line.  Their hops selection likewise is pretty limited.

11
Ringwood is awesome yeast.  I like to make a best bitter with it, then a baltic porter with the yeast cake of the bitter.  Ferment it in a bucket, loosely covered with saran wrap so it can breathe.

12
Kegging and Bottling / Re: Keg Lid Leak
« on: May 21, 2015, 10:41:24 AM »
I only apply keg lube when I have a hard time getting a lid to seal.  Which doesn't happen very often.

13
Commercial Beer Reviews / Re: Busch Copper Lager
« on: May 19, 2015, 07:57:05 AM »
I drank another one last night.  I couldn't taste any adjuncts, although it probably has rice in it given the dryness.  My CAP and regular Busch has more corn flavor than the Busch copper lager.

14
Beer Recipes / Re: Piney pale ale feedback
« on: May 18, 2015, 10:25:50 AM »
It does take a long secondary (~ 4 weeks) as it is a bit rough initially, but then it is Nirvana in a glass.  The SSoS recipe has been brewed by hundreds of homebrewers over the years, so it is a tried and true recipe.

15
Beer Recipes / Re: Piney pale ale feedback
« on: May 18, 2015, 09:41:08 AM »
As an old guy, sounds like you should brew Sister Star of the Sun IPA.  A great old recipe that I have made several times over the years.  It will get you all the earthiness and piney that you want.

http://www.realbeer.com/hops/sister.html

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