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Messages - chumley

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1
I apologize.  My dad was a mechanical engineer in the army in the late 1950s, stationed in Huntsville, and he colored my beliefs.

2
Yeast and Fermentation / Re: Yeast for 11B southern English Brown
« on: July 11, 2014, 09:07:47 PM »
Another vote for 1469.  Makes killer browns.

3
Yeast and Fermentation / Re: Just say "no" to yeast rinsing
« on: July 11, 2014, 06:22:04 PM »
Excellent post.  I have been brewing since 1990, and I never bought into the rinsing hooey.  And, my beers all attenuate well and are excellent.

Why add silly extra steps to the process?  KISS

4
Yeast and Fermentation / Re: New Yeast Propagator in Huntsville AL
« on: July 11, 2014, 10:07:44 AM »
I don't think I would brew beer with Alabama yeast.  I don't want my beer to tell me to go sit in the back of the bus.

5
Yeast and Fermentation / Re: Buying yeast online
« on: July 11, 2014, 10:04:55 AM »
I go to our local brewery with a sanitized growler, capped of course, with masking tape on it labeled with my name, phone number, and desired type of yeast (if I know what they have and what I want).  I talk to the head brewer and leave the growler with him.  When he harvests (they don't do it every day), he calls me up and lets me know my growler is ready.

My last brew was 10 gallons of 1.090 Skotrat's Traquir House clone using Wy1728 slurry from a local brewery.  It was done in 5 days.

6
Beer Recipes / Re: A better light lager?
« on: July 10, 2014, 01:51:37 PM »
Where are you getting 5.6% Saaz?

7
Beer Recipes / Re: 6 row in a CAP (or PPL, whatever)
« on: July 10, 2014, 08:42:36 AM »
Around here you can get organic Clusters in September by going to old mining ghost towns and picking them.  Nearly every old mining camp had a brewery, and most of them seem to have wild Cluster hops growing around the old buildings.

8
Beer Recipes / Re: A better light lager?
« on: July 10, 2014, 08:38:52 AM »
You will end up with something more like American Oktoberfest with a recipe like that.  If you are after crisp, I would ditch the Munich and Aromatic and stick with the Pilsner malt.  Continental pilsner malt will get you enough malt in the flavor, and the corn will also give some sweetness. I have brewed those types of beers when I am out of six row (continental pils + corn), and they are pretty good.

9

To say I'll push to only use old guidelines because that's all I feel like learning is really like living in the past. I remember rotary phones, party lines, and long cords on the receiver, but it's a heck of a lot better with a smartphone or a wireless around the house. Old dogs can learn new tricks, it just takes them awhile. ;)

I beg to differ.  The old phones had a heckuva lot better sound quality than a smartphone has now.

10
General Homebrew Discussion / Re: Punching up my Blonde Ale Recipe
« on: July 04, 2014, 07:33:00 PM »
Drop the cara-pils and sub in a pound of 10°L Belgian crystal malt.

11
Beer Recipes / Re: Gypsum
« on: July 01, 2014, 08:22:49 PM »
Yes, you can buy gypsum elsewhere.  Take a chunk of sheet rock, peel off the paper, scrape it a bit to get rid of any residue on the surface, and then crush it up. Viola!  Gypsum.

12
Scoff if you will, but the 1970s Maltose Falcons guidelines make just as much sense as the BJCP guidelines do.

I know and hear the argument about judging.  But 99.9% of the drinking public care nothing about these guidelines.  I know a few professional brewers, and none of them care a twit about whether any recipe they are formulating is within some style guidelines.  They all tell me that if the public likes it, and they decide to submit it to a festival competition, then they will figure out what category they want to submit it in.

Which is the most important criterion:  Does the public want to drink it?  If yes, style be damned.

I know I am beating a dead horse, and that most of the forum disagree with me, but having been a non-BJCP judge for 10+ years for both craft beer and home brew competitions, I still believe the best tasting beer is the best tasting beer, regardless of style guidelines. A lot of the craft beer judging was done in accordance with the craft beer judging style guide, posted earlier.

The last homebrew competition I judged, I was paired with the head brewer from a local (and excellent) microbrewery.  It was a BJCP (sanctioned?) event.  We were judging using the BJCP score sheet, and were agreeing with a point or two for the entire flight, and all was fine.  Then, the second to last on the flight, we came across a delicious beer that I scored low but Mr. Professional Craft Brewer scored high.  The difference?  Although it was delicious, it was out of style.

I explained to the brewer why we had to score it lower, because it was out of style, and he agreed and lowered his score.  But he asked me, "Why?"

And I did not have a good answer, so I suggested to him that may be we were not cut out to be BJCP judges.

He agreed.

So there you have it.


13
A nightmare to order a beer?  Seems pretty simple to say, "PBR" or whatever.

14
Beer Recipes / Re: Bourbon stout without a barrel
« on: June 30, 2014, 03:46:30 PM »
For what you want to do, I would just brew Denny's Bourbon Vanilla Imperial Porter recipe.  No reason to re-invent the wheel.  :)

15
Ingredients / Re: Iodophor
« on: June 30, 2014, 09:21:09 AM »
I use it occasionally as it is is cheaper than Star San. I use it for uses where I dispose the sanitizing solution after use, such as sanitizing the counterflow chiller.

But then again, I still use bleach.  ;D

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