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Topics - chumley

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1
Beer Travel / A Tasting Tour of Yorkshire’s Beers and Ales
« on: Today at 09:35:19 AM »
An interesting article in the travel section of last Sunday's New York Times:

http://www.nytimes.com/2015/07/26/travel/a-tasting-tour-of-yorkshires-beers-and-ales.html

2
The Pub / 10 Reasons Why the GABF Sucks
« on: June 30, 2015, 10:02:00 AM »

3
Commercial Beer Reviews / Busch Copper Lager
« on: May 18, 2015, 08:09:17 AM »
America's newest craft brewer is....BUSCH!!!



I bought a sixer of it for $4.50 at the gas station yesterday.  I was pleasantly surprised.  Nice light malty flavor with smooth graininess, none of that awful lemony taste of regular Busch/Busch Light.  Reminded me of Leinenkugel Oktoberfest.

4
Yeast and Fermentation / Kick starting a stuck doppelbock
« on: February 24, 2015, 03:32:56 PM »
I brewed a 1.090 doppelbock 5 weeks ago, using WLP810 San Francisco lager yeast, and after three weeks of no activity, I have concluded that it is stuck at 1.032.  I would like to get it down another 4-6 points if I could.

Nine days ago, I brewed a 1.052 pilsner, and split the batch between WLP833 German Bock and WLP940 Mexican lager yeast.  Both are in a temperature controlled freezer set at 50°F.  The 833 is still chugging away, but the 940 is done.

I also have available a half gallon (growler full) of unfermented bock wort.  I grabbed it the day after I brewed, from the bit under the false bottom.  My thought is to boil up that half gallon of wort to ensure it is sanitized, adding a pint of water to knock the gravity down from 1.090 so it wouldn't shock the yeast.  Then I would rack the pils, aerate the wort, then add it to the now empty primary with 940 yeast cake.  After a day, when it gets back to high krausen, I would add that to the stuck beer and swirl that in gently, in hopes to restart.

I am welcome to suggestions to improve my proposed plan.

5
The Pub / Bob's burgers
« on: January 22, 2015, 01:50:36 PM »
Anyone seen the recent episode of the cartoon "Bob's Burgers" where Bob starts selling homebrew?  It was pretty funny.

A synopsis:

Teddy, one of Bob's longtime customers, brings in a couple of homebrewing pals in for a burger while drinking Teddy's homebrew.  After tasting it, Bob agrees with Teddy that indeed, his homebrew was the perfect pairing with his burgers, and the two of them begin clandestinely selling bottles of homebrew.  Sure enough, Bob's long-time nemesis the health inspector shows up.  He can't catch them in the act, but he can smell "that yeasty aroma" and knows something is up.

Lots of silliness worthy of the Stooges homebrewing short.  My favorite is Teddy, crouched behind the counter, siphoning the beer straight out of the carboy into the bottle, slapping a cap on it, then handing it up to Bob who immediately sells it to a customer.



And the health inspector going on about bacteria-infested beer.  Priceless!

6
General Homebrew Discussion / 1990s beer critic
« on: October 22, 2014, 11:21:46 AM »
Anyone remember the name of the guy who wrote a book or two back in the 1990s with his reviews of various beers (craft, macro, imports, you name it)?  I am drawing a blank.  No, not Michael Jackson.

I had one of those day calendars once, with a review per day.  Some of them were quite funny.  I can't believe I can't remember his name.

7
Equipment and Software / Refrigerator selection help
« on: October 06, 2014, 02:47:50 PM »
I am slowly coming to grips that my old 1950s refrigerator has bitten the dust and I need to replace it.

I am hoping someone here has already done the research for me on fridges, and can point me in the right direction.  All I am looking for in a fridge is that it is big enough to hold two 6.5 gallon buckets or carboys (e.g., better bottles) primary fermentors.  I have a Ranco controller for keeping the temperature at 50°F. I don't need anything else.  Do they make such a thing?

8
Other Fermentables / Cider original gravity
« on: October 03, 2014, 09:04:57 AM »
I crushed and pressed some apples the other day, and added some crushed Campden tablets to the juice.  This morning I measured the original gravity.  1.040.  I recall that cider should have a starting gravity of at least 1.045, and a little googling led me to this site, which confirmed by recollection.

http://www.greatfermentations.com/wp-content/themes/greatfermentations/images/blog/2012/04/Cider-Tech-Revised.pdf

However, this seems to indicate that the reason for increasing the gravity is for shelf life.  I intend to keg the cider when its done, and keep it in a cold kegerator until its gone.  Are there any other reasons beside shelf life to add sugar to bump up the gravity?  I would like a low alcohol cider on tap, as I already have about  20 gallons of high octane cyser from the past 15 years aging in the basement.

My plan is to add a slurry of WY1469 West Yorkshire yeast, and maybe a little yeast nutrients, and forget about it for a couple of months. Any other critique of this plan is welcome.

9
Events / 2014 GABF
« on: July 14, 2014, 12:31:02 PM »
http://www.greatamericanbeerfestival.com/tickets/purchase-tickets/


From the link:  "American Homebrewers Association and Brewers Association members will receive a personal offer code to purchase tickets for this session."

Anybody know more about this?  I assume we will be getting an email with this code.  Any idea when that email will go out?  I get so much crap in my email, I don't want to miss it.

10
All Things Food / Cooking with Belgian candi syrup
« on: May 23, 2014, 08:15:01 AM »
I get spam email once a week from Saveur magazine, which gives dinner suggestions for the week.  They had a recipe for Vietnamese pork meatballs the other day that looked intriguing:

http://www.saveur.com/article/Recipes/Bun-Cha-Vietnamese-Pork-Meatball-Noodle-Salad

As you can see, the recipe calls for caramelizing sugar.  Being lazy, I just skipped that step and used a couple of tablespoons of D45 amber candi syrup.

I grilled them up last night for dinner, along with the rice noodle, herbs and lettuce.  Amazing!  The caramelly syrup with the salty fish sauce and shallots made those grilled morsels fantastically delicious.

My only other tweak was to the sauce.  I didn't have any green papaya, so I made this version of Nuoc Cham instead:

http://www.nytimes.com/2005/06/29/dining/294krex.html

11
Events / Big Brew Extract Recipe Errors
« on: April 07, 2014, 04:02:56 PM »
I was looking at the recipes for this year's Big Brew event and accidentally clicked on the extract recipes. I noticed an error in one, and then checked the other two, and found a second error.

http://www.homebrewersassociation.org/wp-content/uploads/Black-Dog-Lager-Schwarzbier-Extract.pdf

This one lists Munich malt, but doesn't specify a mini-mash for it.  It does reference Munich extract which does not appear on the ingredient list.

http://www.homebrewersassociation.org/wp-content/uploads/Regal-Pale-Ale-Extract.pdf

This one has wheat malt on the ingredient list, but doesn't talk about it in the recipe specifics.

12
Commercial Beer Reviews / Miller Fortune
« on: March 22, 2014, 02:56:44 PM »
Is this the best beer EVER?  Maybe....if you drink it in a rocks glass. ;D

13
Beer Recipes / Bink Blond recipe
« on: March 10, 2014, 01:43:31 PM »
Yesterday I brewed 10 gallons of my first attempt to make a hoppy Belgian blond similar to Bink from Brouwerij Kerkom:

OG 1.057,  ~40 IBUs

10 lb. Avangard pilsner malt
10 lb. Malteurop two-row
6 oz. acid malt

Mash in at 140°F for 2 hours (my wife drug me to Lowe's). Slowly raise mash to 155°F, then a final 20 minute rest. Batch sparge.

2 oz. Saaz FWH
1 oz. Challenger 60 min
1 oz. Kent Goldings 60 min
2 oz. Styrian Goldings 5 min

Split into two carboys, one with WLP500 Trappist (Chimay), the one with WLP575 Belgian Blend. Now I need to find a warm spot in my house.

Bink was my favorite Belgian blond I tasted during our trip to Belgium last October. From conversation with the brewer, Marc Limet, I learned that he uses two different types of pilsner malt, step mashes ("to aid in the digestibility of the beer", Denny ;)), uses Challenger and Goldings for bittering that are both grown locally in Belgium, and their yeast is similar to Westmalle.   The Saaz and the Styrians are just my tweaks for what I thought I was tasting for finishing hops.  I probably will dry hop one of the kegs wth Styrian Goldings.

I will report back on how these come out when they are done.  Unfortunately, I am unable to get any Bink to do a side-by-side. Anyone else who has more knowledge of this beer please chime in.

As an aside.....I crushed the malt separately, and I have to say.....crushed Avangard pilsner smells way maltier than crushed Malteurop 2-row. I can't believe Germans have better malt than we Montanans.

14
Ingredients / Chateau Abbey Malt
« on: February 12, 2014, 09:17:37 AM »
At a LHBS closing, I bought a 55 lb. sack of Abbey Malt for a fire sale price

http://www.castlemalting.com/CastleMaltingMaltSpecification.asp?Command=QualityParameters2&SpecificationID=137&CropYear=2013&Language=English

With the statement " Up to 10% of the mix" looks like I have a lifetime supply of it. Anyone have much experience with this stuff?  Any recipe suggestions?  It would be nice to make some sort of Belgian Imperial Porter or whatever that I could start using this up.


15
Commercial Beer Reviews / Pabst Blue Ribbon
« on: June 04, 2012, 12:39:51 PM »
Appearance:  Pours out of the can with a nice white head that quickly dissipates.  Bright straw yellow color, well-carbonated, crystal clear.

Aroma: Grainy/straw, with very slight hoppy citrus/elderberry

Flavor:  Six row malt graininess married with light hops.  Very well balanced.

Mouthfeel:  Thin, dry and crisp.  Carbonation invites a restorative burp.

Overall impression:  The perfect summer beer.  Try one straight out of the can on a river float trip, paired with a jalapeno cheddar dog grilled with yellow mustard. Only suggestion for improvement:  Release a malt liquor stronger version in a 40 oz. bottle for sitting on the step outside the apartment.

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