Show Posts

This section allows you to view all posts made by this member. Note that you can only see posts made in areas you currently have access to.

Topics - chumley

Pages: [1] 2 3
General Homebrew Discussion / Knee high panty hose
« on: March 08, 2018, 07:29:57 PM »
I have used knee high panty hose for years, to dry hop kegs.

What I am wondering, is can they be used in the boil for hop pellets?  I'm not sure I want to boil nylon for 60 minutes and risk ruining a batch.  I am just curious if anyone here has tried this.

Beer Recipes / Oregon Nut Brown Ale
« on: August 15, 2017, 03:04:15 PM »
Many years ago, Zymurgy published a recipe for Oregon Nut Brown Ale, that was served at the annual AHA convention/NHC.  I believe it was held in Portland, late 1990s /early 2000s.  I brewed it years ago and liked it a lot.  Going to look in my hard drive to see if I had the recipe, I found a corrupt Word Perfect file with it that had most of it.  Here's what I have, from the recovered file, for 5 gallons:

7 lb. pale 2-row
1 lb. pale 2-row, toasted at 375F for 40 min
1/2 lb. Victory
1/4 lb. Caravienne
1/4 lb. Biscuit
1/2 lb. crystal 10L
1/2 lb. crystal 80L
1/8 lb. crystal 120L
1/8 lb. Special B
1/8 lb. chocolate malt
2 lb. light DME
1/4 lb. brown sugar
1.5 oz. Whitbread Goldings 7.7% boil
60 min 0.5 oz. EKG 6.4% aroma 5 min

132F for 20 min, 154F for 2 hours. OG 1.076 FG 1.024

This is where the file turns into gibberish.  What is missing is the amount of hazelnut extract that was added to the secondary.  I know there are a few old timers here, any one have this recipe and recall the amount?  I am thinking 1/4 oz.  or so, but I can't remember.

P.S.  Yes its an old recipe, no need to make fun of the mash schedule.

The Pub / Why I brew
« on: June 29, 2017, 05:10:48 AM »
Today started as an ordinary work day, with the exception of knowing that I was driving to a public meeting an hour and a half away that was scheduled to start at 6 pm, with my client, a federal government employee, to to provide technical support to him as needed as he defends his agencies decisions to the public of this town.  So it is going to be a long day, but so what?  It is only 8 days past the longest day of the year,

First sign of bad news was that he called to tell me that his autistic son, who is 13 years old, is coming along, and we will be dropping him off at his brother in laws house at a town an hour away on the way.  Kid plays endlessly with games with a running commentary, while my client yacks above him in oblivion.

Then we get eviscerated at the public meeting for 2.5 hours. Okay, that's what we get paid to do.

We drive the half hour to pick up the autistic kid.  He has a meltdown that he has to buy fireworks.  I drive them to the nearest fireworks stand, where they argue about how much he can spend for 20 minutes.

Finally get home at 10:40 pm.  Kiss my wife hello, then trot down to the basement to pour a delicious 8.5% half liter of tripel from my kegerator.

Now 11:10, and the beer is gone.  I am ready to go to bed.   :)

Yeast and Fermentation / Yippee!
« on: June 28, 2017, 12:10:24 AM »
Just got back from a trip to the "big city" (Missoula) and I bought a smack pack of WY2308 Munich with a born on date of June 7.  Twenty days ago.  I know this means nothing to you city slickers, but to a guy in the backwoods of Montana, this is the freshest I have seen in 27 years of brewing.

Also bought 16 lbs, of 6-row, and 6 lbs. of flaked maize.  I do believe 10 gallons of 1.048 OG CAP is getting brewed this holiday weekend.

General Homebrew Discussion / Guinness Porter
« on: May 12, 2017, 03:53:37 AM »
For the benefit of those of you here who do not read it regularly, Ron Pattinson on his blog Shut Up About Barclay Perkins has posted this most interesting video from the early 1970s on how to pour a porter.

General Homebrew Discussion / Recipe formulation
« on: August 29, 2016, 11:49:13 PM »
My brother is a neophyte homebrewer who brews in a bag (I am so ashamed).  :-[  I was visiting him this weekend, in a remote section of Colorado.  One of his neighbors has some hops on the vine ready for picking.

He asked for permission, and his neighbor said help yourself.  When asked about their origin, the neighbor said he dug up some bines at a Colorado ghost town.  So I suspect they are Clusters.

When my brother asked me what to brew with them, I told him "Classic American Cream Ale" (lager brewing at this stage seemed too much, and he already has a pack of US-05 yeast that I gave him with an IPA kit I put together for him when I came down).  I told him to get:

7 lbs. of 6 row
3 lbs. of flaked maize

and he was ready to brew.

I took off driving back to Montana, and got home a couple of hours ago.  Checking my messages, I discovered he forgot what I said, and had his wife (who was in Denver) pick up:

7 lbs. of 2-row
3 lbs. of light (15°) crystal

They are crushed in a bag, together.  My first thought was "uggh", but then I told him, maybe he could salvage a blonde  ale out of that mess, adding a pound of sugar to somewhat dry out the sweetness.  I also suggest splitting it in half, and replace the IPA grains I gave him pound for pound with the split grains, then adding those back into the IPA grains.  The IPA grains are

14 lbs. 2 row
1 lb. munich
0.5 lbs. C40
3 oz. acid malt

I think I would do Plan A over Plan B.  Or is there a Plan C?  So I am asking for input.  Thanks.

Commercial Beer Reviews / Old Tankard Ale
« on: June 01, 2016, 10:35:12 PM »

I saw this in the store the other day, and immediately picked it up when I saw it was brewed by Pabst.

Adios, craft ale.  This macro-brewed ale is the real deal. As the website states:  Utilizing the original Brewer’s Log recipe from 1937, this historic American Ale will be sure to satisfy today’s Craft centric millennial consumer. Brewed with 2-row, imported Cara-Munich and Cara-Aroma malts with Nugget, Liberty, Willamette and Cascade hops, this classic American Ale exhibits the fruitiness and maltiness of an extra special bitter.

Beer of the year.

Equipment and Software / Special forces 12g CO2 cartridges
« on: March 17, 2016, 09:10:09 PM »
Does anyone know if these are safe to dispense beer (e.g., does not contain oil)?

Commercial Beer Reviews / Guinness Dublin and West Indies Porter
« on: February 15, 2016, 06:28:05 PM »
I bought a 18 pack of Guinness beers from Costco this weekend.  6 each of Guinness Original, Dublin Porter, and West Indies Porter.  I was impressed with the Dublin Porter.  Very flavorful and full-bodied for a 3.8% abv beer. 

The West Indies Porter was good, too.  Nice molasses flavor.  But a little on the sweet side for my taste.

Yeast and Fermentation / Uh oh. looks like an infection
« on: November 13, 2015, 05:50:43 PM »
On November 1, I brewed 5 gallons of a 1.050 patersbier. The thought was, it would be starter wort for 10 gallons of a 1.080ish tripel.  I split the wort into two large glass carboy primary fermentors.

Due to the fact that I was watching football on a Sunday, I let the immersion chiller run for a bit too long, and the wort got chilled to 60°F.  I collected the wort anyway,2.5 gallons in each carboy, oxygenated, and pitched one yeast vial of WLP500 Monastery (aka Chimay) and WLP575 Belgian blenad (aka Westmalle + Chimay + Chouffe).

Over the next 24 hours, the wort warmed up to the basement temperature of 64°F.  No activity.  48 hours after pitching still no activity.  I then taped a fermentor heater strip to the outside of the 2 carboys. Temperature rose to 72°F.  At 72 hours, finally some life in the 575, but nothing in the 500.  Finally, after 96 hours, I saw activity in the 500.

However, the 500 has looked funky from the get go.I t held a krausen head for only a day, then it sank. It then formed a large (maybe 6 inches in diameter and 2-3 inches tall) bubble that lasted a half a day. I have never seen anything like that.

I thought they were just about Wednesday (November 11), then last night I noticed a thin white scum forming on surface.  Uh oh.  This morning it is thicker, and has a light tan color to it.

The 500 is on the left, the 575 on the right.

This is what it looks like, taking a picture through the carboy neck.

I thieved a hydrometer sample out of each, and tasted them.  The 575 gravity was 1.008, tasted excellent, spicy phenols with a little fruit.  The 500 gravity was 1.012, and tasted good.  A bit bland, earthy, a little fruit, no spicy phenols, no sourness.  However, it had a slight "sauerkraut" aroma to it, for lack of a better word.

I've decided I am not going to chance my tripel with it, and just brew a 5 gallon batch.  However, my initial intention was to blend the two starter worts back into a single keg, chill, force carb and tap it.  Looking for input on the merits of still doing this.  It seems if I keep it chilled, I could arrest any sourness from forming, and have a pretty good beer on tap.  But I am not married to the idea, and can easily just dump it.

All Things Food / Pig on a spit
« on: August 17, 2015, 09:29:59 PM »
Saturday my wife and I celebrated our 25th wedding anniversary (its actually on the 18th) with a big party with 50 guests.  I ordered a pig from a local farmer (who feeds his pigs spent grains from the two local microbreweries).  Unfortunately, the local butcher is not equipped to shave them, so I was a bit annoyed when I picked it up Friday afternoon to find the head missing and the skin off.

So, I decided to treat it like a big boston butt.  I rubbed it down with a spice rub mixture (cumin, chili powder, onion and garlic granules, salt, black pepper, sugar) the night before and let it sit in the cooler.  The carcass weighed 48 lbs.

My buddy has a spit that he hooks up to an electric motor that spins it slowly. 

Here it is after 15 minutes.  We filled the cavity with 10 lbs. of locally made sausages - kielbasa, chorizo, andouille, linguica, and stitched it shut.

Here it is after 3 hours.  At this point, I began spritzing it frequently with 2 parts apple juice, 2 parts water, 1 part cider vinegar mop.

...and here it is shortly before carving it, 8.5 hours of spit roasting over charcoal, oak and apple.  We cut the belly open and finished grilling the sausages.

It turned out awesome.  Every raved about the skin (even though it wasn't skin, just the burnt tips.

I would have took more photos, but after the guests arrived I was too busy serving up beers - I had saison, IPA, classic American pilsner, and dunkel on tap.  There was not much left of the pig at the end of the day, and my guests polished off the 8% abv IPA keg.  ???

Beer Recipes / Avec les Bons Voeux
« on: August 03, 2015, 08:22:17 PM »
I have a yeast cake of Dupont yeast just about ready for re-use, so I am thinking of brewing a beer similar to Avec.  Not a lot of information out there.  The knowns are:

- 9.5% abv
- color a little darker than Saison Dupont, suggesting either a more complex grain bill than pilsner malt or a long boil
- dry hopped
- crisp so it must have some sugar

Presently I am thinking:

14 lbs. pilsner malt
12 oz. biscuit malt
8 oz. aromatic
1.5 lbs. sugar

Admiral and Sorachi Ace hops for bittering (just because I have them in stock)
Saaz flavor (maybe a 15 and 5 minute addition)
EKGs knockout
Styrian Goldings dry hop

WY3724 to starter, WY3711 to finish

Thoughts? Suggestions? Comments?

Beer Travel / A Tasting Tour of Yorkshire’s Beers and Ales
« on: July 30, 2015, 04:35:19 PM »
An interesting article in the travel section of last Sunday's New York Times:

The Pub / 10 Reasons Why the GABF Sucks
« on: June 30, 2015, 05:02:00 PM »

Pages: [1] 2 3