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Messages - chumley

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General Homebrew Discussion / Re: What's Brewing this Weekend?
« on: December 04, 2017, 10:08:34 AM »
I brewed old school yesterday as well.  10 gallons of Dean Larson's Sierra Nevada Celebration Ale clone recipe.

I'm brewing so old school that I am fermenting it in glass carboys.  :)

Beer Recipes / Re: Bier de Garde
« on: December 01, 2017, 10:48:10 AM »
I recollect back in the day of the old Homebrew Digest, a long running discussion that biere de garde yeast should give an earthy, musty flavor to the beer. Eventually it was concluded that no, biere de garde should not be earthy and musty, its just that the bottles that are shipped overseas are usually corked.

Personally, I don't see much difference in a biere de garde and an amber bock.

General Homebrew Discussion / Re: Cryo Hops, more varieties?
« on: November 21, 2017, 10:38:18 AM »
The crappy noble hops from Europe that I have been buying lately are all in this 2-3.5% range, some (like Strisselspalt) are even lower.  It would be interesting to test this terpene theory out and compared these debittered hops in a continental lager.

Beer Travel / Re: Amsterdam, Brussels and London
« on: November 15, 2017, 05:11:43 PM »
In Amsterdam, the Arendsnest.

I was fortunate to go there in early October, at the start over Dutch bock beer season.  They had over 20 bocks on tap.  I was in Heaven.

In Brussels, we had an excellent dinner here:

Very beer themed menu.  For a bar in Brussels, I recommend Moeder Lambic.

My favorite beer for the holiday season is Bohemian pilsner.  Rich malty golden lager with boatloads of Saaz hops.  What more could you want?

General Homebrew Discussion / Re: 1st ESB From A Scratch Recipe
« on: November 03, 2017, 09:46:02 AM »
Another vote for sugar in bitters.  As I am usually too lazy to make my own invert sugar, I usually just add D45 or Lyle's golden syrup.  In particular, D45 adds an excellent caramelly flavor to a bitter.

Ingredients / Re: What makes a good bittering hop?
« on: October 26, 2017, 01:59:58 PM »
The greatest bittering hop of all time is Cluster.  Hands down.

What's so great about it?  Because it grows everywhere for free?  I don't understand.

No, it gives a great flavor when only used as a bittering addition, that can only best describe as the flavor of beer as I knew from growing up.  A slight elderberry fruity taste. Great in all types of beers, lagers, porters, mild/brown ales, RIS, you name it.  Maybe the only place it might not be welcome are American IPA hop bombs, but I have used Cluster to bitter them, and had no adverse effects.

Ingredients / Re: What makes a good bittering hop?
« on: October 24, 2017, 10:10:32 AM »
The greatest bittering hop of all time is Cluster.  Hands down.

General Homebrew Discussion / Re: What's Brewing this Weekend?
« on: October 20, 2017, 12:32:31 PM »
In anticipation of an Iggles playoff appearance, yesterday I took off work and brewed a Winter Warmer

OG 1.066, 10 gallons

24 lbs. Avangard pilsner malt
2 lbs. Weyermann melanoidin malt

Mash at 148°F for 90 min

6 oz. Hallertauer Mittelfruh FWH
2 oz. Cluster boil
1 oz. Saaz 10 min

Had to take a conference call in the middle of the boil, so I boiled for 3 hours.  That’s okay, it got my gravity where I wanted it.

Split between WY2006 Bavaria and WY2308 Munich yeast cakes.  Racked and kegged 10 gallons of Classic American Pilsner from those fermenters.

All Grain Brewing / Re: Briess copper malt
« on: October 16, 2017, 10:17:16 AM »
I would be concerned that the copper malt would oxidize the mash.....(ducking)

General Homebrew Discussion / Re: Help Me Make a Better Brew Day
« on: October 12, 2017, 08:15:53 AM »
Football!  My man cave, equipped with a big screen TV, is in the basement adjacent to my brew room, and I brew outside of that area.  When there is some down time (mashing, sparging, boiling), pour a brew from the kegerator and check out the scores.  That, and the ceramic grill ready for sausages at all times, keeps everyone interested.

Ingredients / Re: bud hops
« on: October 11, 2017, 10:13:41 AM »
I asked a Budweiser brewer that question once, back in the 1990s, and he told me they used 11 varieties.

All Things Food / Re: Why buy a 22" WSM
« on: September 13, 2017, 04:26:06 PM »
Bigger is better.

My ceramic grill is 18.5" by 25".  I can start the wood and charcoal, get the temperature set around 200-225, and not have to check the temperature for 6-8 hours at a time with this bad boy.

Ingredients / Re: Cascade wet hops
« on: September 13, 2017, 09:13:21 AM »
Dry them for a couple of days and then use them for dry hopping.

That's what I am planning to do with the Cascade wet hop ale I brewed yesterday.

General Homebrew Discussion / Re: Malt liquor question
« on: September 05, 2017, 02:28:44 PM »
I vote for "none of the above".

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