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Messages - chumley

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1
Classifieds / Re: Brewer wanted
« on: July 27, 2015, 02:12:53 PM »
My entry level job out of college in 1986 paid more than that.

2
Ingredients / Re: Summit & Mandarina Bavaria
« on: July 23, 2015, 02:04:50 PM »
Martin, that's interesting.  Reminds me of Sorachi Ace.  After trying the Brooklyn Brewery Saison and told that the lemony flavor in it was from the use of Sorachi Ace, I went and bought a pound of it and brewed several pale ales and saisons with it.  To date, I have never got any lemony character out of them.  If anything, I find them to be more like English dirt hops.

Sorry for the thread hijack.  Back on track, I always thought Amarillo gives a nice tangerine flavor, especially in summer blonde session beers.

3
General Homebrew Discussion / Re: Fast ipa
« on: July 22, 2015, 10:18:32 AM »
.....
- am I mad?

No.  Refer back to the first five words of your post.

4
All Grain Brewing / Re: Sweet IPA
« on: July 20, 2015, 04:23:37 PM »
I don't believe you can brew an all-malt 9.5% beer that is dry.  It would need a little sugar to cut the malt down.

5
General Homebrew Discussion / Re: Nasty Off-Flavor
« on: July 16, 2015, 08:28:21 AM »
Several years ago (actually, more like 10) I got a nasty infection in my brewery that I couldn't seem to get rid of.  I finally got rid of it with quaternary ammonium.  Since then, I do a quat sanitization once a year, and so far(knock on wood) have been successful in staying infection-free.

6
It's a beautiful day, middle of summer, temperature is only going to get into the low 80s here.

A perfect day to brew a big ole IPA.

10 gallons, aiming for OG of 1.075, lots of IBUs

24 lbs. Briess 2-row brewers malt
4 lbs. Weyermann Munich malt
1 lb. Briess crystal 40

Mash-in at 135°F for 15 min.  Raise to 149°F for 60 min.  Raise to 156°F for 20 min.

4 oz. Amarillo pellets FWH
2 oz. Columbus 120 minutes
2 oz. Warrior 120 minutes
1 oz. Citra 60 minutes
1 oz. Simcoe 15 minutes
1 oz. Simcoe knockout
2 oz. Centennial knockout
1 oz. Citra knockout

Going to pitch 2 packets of S-05 and 1 packet of BRY-97.


7
General Homebrew Discussion / Re: Fast ipa
« on: July 15, 2015, 08:53:27 AM »
6. On brewday + 13, add gelatin/biersol/... TBD
7. On brewday + 15, bottle with sugar & champagne yeast to reach a CO2 level of 2.4 volumes

That seems counterintuitive to me… If you want more yeast in suspension, why fine?

Go brew the thing, already! I feel like we've been talking about it for a week. ;)

Excellent point.  For someone who's in a panic to brew, he has already pissed away three days.  ;)

8
General Homebrew Discussion / Re: Fast ipa
« on: July 14, 2015, 09:10:33 AM »
You should just come up with the coin and buy a kegging system and force carb the beer.  Bottle conditioning is for newbies.

9
General Homebrew Discussion / Re: Fast ipa
« on: July 13, 2015, 10:37:22 AM »
I see no reason why an IPA shouldn't be ready to drink in three weeks.  Two weeks to ferment, keg, dry hop for a week and carb, jump to another keg, fill up a couple of bottles and cap for the competition.  IPAs are best fresh.

10
Ingredients / Re: Saison w/ fruit - hop suggestions?
« on: July 09, 2015, 04:05:09 PM »
....and don't forget Styrian Goldings.  I buy a pound of this variety every year, mainly for Belgians.

11
I just finished brewing my summer saison......

25th wedding anniversary saison

10 gallons, OG 1.052, unknown IBUs (guessing around 30)

18 lbs. Avangard pilsner malt
2.5 lbs. flaked spelt

Mash-in at 135°F for 30 min, add boiling water to raise to 158°F for 60 min. Batch sparge.

Boil for 120 min

2 oz. Styrian Goldings 60 min
1 oz. EKGs 30 min
2 oz. Saaz 15 min
0.25 oz. Coriander 10 min.
1 lb. Simplicity Belgian Candi Syrup 10 min.

Split between WY3724 Belgian Saison (chilled to 80°F) and WY3711 French Saison (chilled to 65°F). 1.5 L yeast starters for both.  The 3724 is upstairs where it is in the mid 70s, the 3711 is in the basement where it is in the mid 60s.

12
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.....

13
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.

14
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.... ;)

15
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.

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