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Messages - chumley

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Hop Growing / Re: my Galena hops are flowering but no cones
« on: August 19, 2016, 08:14:23 AM »
Interesting.  I always assumed that since Centennial is sort of related to Cascade, it would grow like Cascade.

After growing hops for 20 years at my old house, where I grew 7 varieties, I now only grow Cascade.  Always a terrific producer, even in the warm drought years, as long as you kept them watered.

My worst hops were the noble hops.  Hallertauer and Saaz would outgrow Cascade in the spring and early summer, but when July rolled around, they would bake and turn yellow in the heat, no matter how much you kept the soil watered.

Hop Growing / Re: my Galena hops are flowering but no cones
« on: August 18, 2016, 03:24:21 PM »

They were harvesting Simcoe last year. The charts I remember said Centennial was earliest, then Simcoe.

At Perault they were starting the harvest with Simcoe, but they don't grow Centennial.

OK, that makes sense.  Based on what we heard, it sounds like they all wish they didn't grow Centennial!

Might I inquire what the issue is with growing Centennial?

As for me, I would be happy with no Galenas.  I dislike that hop.

All Grain Brewing / Re: Where to Buy Malt from Montana?
« on: August 14, 2016, 02:50:12 PM »
Malteurop in Great Falls is likely your best bet. According to this article Montana is now number #1 in barley acres in the US and the article mentions farmers selling to Malteurop.

Edit: Montana is #1 in barley acres, not malted barley acres. It's not malted until it gets to Malteurop.

BING!  We have a winner.  I live in Helena, and highly recommend Malteurop malt.  It is a very nice 2-row malt, similar to Simpson's Golden Promise, in my opinion.

Yeast and Fermentation / Re: Are We All Overpitching All Dry Yeasts?!
« on: August 09, 2016, 09:58:20 AM »
If Belle is 3711, then underpitching it won't make it turn into 3724 or 3726.

If WB06 is 3638, then underpitching it won't make it turn into 3333 (my favorite weissbier strain).

I haven't found any dry English ale yeast that comes remotely close to giving the stone fruit esters of 1469.

And, I have disagreed with Denny for years on this.  As someone who has pitched on top of yeast cakes for years, I can emphatically say that English ale and German weissbier yeast character drops dramatically with later generations.  The Belgian yeast, not so much.

General Homebrew Discussion / Re: 6 Common Homebrew Myths
« on: August 09, 2016, 09:23:07 AM »
Well, olive oil may be a myth, but a myth that never that never really meant much.  I used to add a pinprick drop of olive oil to my starters, figuring that since I didn't own a stir plate, it couldn't do any harm. And, it probably never made any difference since I aerated the starters before I added the yeast.

I would suggest one more homebrew myth:  "Always perform a diacetyl rest on your lagers once primary fermentation is complete."  It's similar to olive oil, a diacetyl rest is meaningless in terms of how your beer turns out.  And its more common than the olive oil myth.   

General Homebrew Discussion / Re: 6 Common Homebrew Myths
« on: August 08, 2016, 01:53:09 PM »
A good list, but I would quibble with the liquid vs. dry yeasts.  I would agree that they are equivalent for neutral yeasts (lagers, American ale), but for those styles where you want the yeast to produce esters and phenols, such as Belgians, British, and German weissbiers, I find all the dry yeasts lacking compared to the liquid varieties that are available.

General Homebrew Discussion / Re: Why Do You Homebrew?
« on: July 13, 2016, 01:04:05 PM »
I have been brewing for 25 years for a couple of reasons, which have been touched upon:

1.  Cost.  An 11 oz. bottle of a Belgian tripel costs around $6-7 at my local shop.  Like, WTF?

2.  Freshness.  Some European styles taste better fresh, like alt and bitter.  And those are hard to find around here.

3.  Tastes better.  I think my IPAs taste better than about 90% of the IPAs I taste.  Mostly, I can avoid hop varieties that I do not like.

General Homebrew Discussion / Re: Best way to store empty kegs?
« on: June 27, 2016, 12:30:24 PM »
Clean. Sanitize. Push the sanitizer out with CO2. Prairie it to some level, say 10 to 20 PSI. You then have a sanitized, O2 free keg ready to fill. If it does not hiss when you pull the PRV before filling, you have a leak to find and fix.

I do this as well.

I am going to do a 10 gallon batch of a simple Belgian blonde, split between WY3522 and WY3787.

In the fermentors.  A successful brew day.  Nothing went wrong.

OG 1.052, 10 gallons

18 lbs. Avangard pils
2 lbs. Weyerman wheat
0.75 lbs. melanoidin
0.5 lbs. biscuit

Mashed at 150°F for 60 min, 158°F for 15 min. Batch sparged

2 oz. Strisselspalt FWH
2 oz. Challenger 7.1% 75 min
3/8 oz. crushed coriander 10 min

Boil for 90 min.

I am going to do a 10 gallon batch of a simple Belgian blonde, split between WY3522 and WY3787.

The Pub / Re: Curse is over in cleveland
« on: June 21, 2016, 04:05:20 PM »
Very happy that the Cavs won, especially against Golden State. Not that I have anything against Golden State, except I despise all their bandwagon fans.

Your typical Cowboys/Yankees/Warriors fan (courtesy of Jimmy Kempski of the Philly Voice):

Commercial Beer Reviews / Re: Old Tankard Ale
« on: June 13, 2016, 10:24:39 AM »
I found it on tap last weekend, and it was even better than the canned product.

General Homebrew Discussion / Re: Clear Beer!
« on: June 12, 2016, 05:02:50 PM »
Okay, why not.

Classic American Pilsner.

6 row malt and flaked maize.  No finings.

The Pub / Re: Top Three: Underrated 60s/70s Rock and Blues
« on: June 06, 2016, 01:40:22 PM »
1. Elvin Bishop
2. Amazing Rhythm Aces
3. Ditto on Rory Gallagher

Commercial Beer Reviews / Re: Old Tankard Ale
« on: June 05, 2016, 07:30:14 PM »
This thread just made sense out of something I read on Facebook. 

Don't read Facebook

A guy at the club was at a contract brewery in Detroit last night named Brew Detroit. He said the bartender said they will be brewing Stroh's using the "original"recipe. When I read that, I saiD Stroh's is brand that is owned by Pabst. Why brew it there? If there is the contract litigation and such going on, I think I have an answer.

"Original" recipes always make me wonder how original. None of the hops listed for the old Tankard existed back in the 1930s.

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