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Messages - chumley

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1
General Homebrew Discussion / Re: Speaking of Weizen...
« on: Today at 03:34:00 AM »
Okay, I will post the same killer weizen receipe that I have been brewing the last 10-15 years or so, as it has been perfected.

60% German wheat malt
30% German pale ale malt (NOT PILS!!!!)
10% German Munich or Vienna (I lean towards Munich)

Mash in thick at 105 degrees for 15 min, add hot water to bring to 148 for 20 min, add hot water to bring to 155 for 30 min more.  Or just single infusion mash at 150 for 90 min.

18 IBUs of Tettnanger for the boil.
0.25 Tetts for the last 5 min (for 5 gallons)

This is important.....WY3333 pitched in, fermented at low to mid 60s.

You're welcome.

2
Thanks for posting that link.

3
Ingredients / Re: making invert sugar
« on: May 14, 2018, 10:45:25 PM »
I made some invert a couple of weeks ago for a throwback mild.  Used a raw cane sugar per recommendations here:

https://www.homebrewersassociation.org/how-to-brew/invert-syrups-making-simple-sugars-complex-beers/

I simmered it for a couple of hours while I mashed and sparged, and a poured the molten sugar into my boil.  Glad I made it at the time, as the syrup left if the bottom of the pot turned hard as a rock when it cooled to room temperature. 

I kegged the beer yesterday, and am looking forward to tasting the results in a couple of weeks.

4
Beer Recipes / Re: Australian Sparkling
« on: May 07, 2018, 10:17:31 PM »
Personally, I think you need to add a little table sugar to replicate sparkling ale.

5
General Homebrew Discussion / Re: New Brewer - why do you homebrew
« on: May 07, 2018, 02:42:50 PM »
In 1990, my bride (married for 4 months then) bought me a starter kit, to discourage me from starting up my old college hobby of growing weed in the basement. ;)  Progressed to all grain around 1994, kegging in 2000, 10 gallon batches in 2012.  Sill married after brewing hundreds of batches.

6
General Homebrew Discussion / Re: 2018 World Beer Cup Winners
« on: May 04, 2018, 04:52:37 PM »
I see one my hometown breweries, Lewis and Clark, won gold for their hefe and silver for their pale ale.

Their head brewer tells me they just send cans to the event.

7
Yeast and Fermentation / Re: Shaken not stirred for Lager
« on: May 01, 2018, 10:40:20 PM »
Yes, those look like yeast colonies to me.  I've seen that several times before.  Never been an infection.

8
General Homebrew Discussion / Re: Weird question...
« on: April 30, 2018, 05:05:42 PM »
I would try adding half a fifth of Gosling's or Myers dark rum.

9
General Homebrew Discussion / Re: What's Brewing this Weekend?
« on: April 30, 2018, 02:56:14 PM »
Yesterday I brewed a British ale.  Aiming for a fruity, toffee-tasting springtime beer.

OG 1.054, 10 gallons

16 lbs. Warminster floor malted Maris Otter
1 lb. Hugh Baird Carastan
2 oz.  Munton's chocolate
2 lbs. Invert No. 1

Mash at 154°F for 90 min.  Meanwhile, make the invert sugar and add it to the runoff.

1.5 oz. Challenger 7.1% 90 min
2 oz. EKGs 30 min

Boil for 2 hours

Split into two fermentors, pitch WY1318 into one, WY1469 into the other.

10
General Homebrew Discussion / Re: How's your LHBS doing?
« on: April 24, 2018, 10:31:50 PM »
My LHBS is a couple of shelves in an Ace Hardware store.  My last visit was pretty sad.  They used to have a couple pallets of sacks of malt, this time they only had 6 sacks, and none of it was what I wanted (pils and American 2-row).  And, they pretty much have given up stocking liquid yeast except for distiller's yeast.

11
General Homebrew Discussion / Re: Do you belong to a homebrew club?
« on: April 15, 2018, 10:23:19 PM »
I have been brewing for 28 years, and have seen two clubs start up and fade away in my town in that time period.

In that time, I have observed that there are two basic types of club members, who don't get along well together.

Member Type A likes a structured meeting following Robert's Rules of Order, a clear agenda, technical presentations and discussions.  These are usually older types.

Member Type B just wants to get together and drink each other's beer.

12
General Homebrew Discussion / Re: What's Brewing this Weekend?
« on: April 15, 2018, 08:46:46 PM »
I brewed a maibock this weekend as well

OG 1.065*, 11 gallons

24 lbs. Weyermann floor malted Bohemian pilsner
2 lbs. Avangard Munich
2 lbs. Weyermann Carahell
2 lbs. Weyermann Carafoam

Mashed at 148°F for 60 min, add boiling water to mash at 152°F for another 30 min.  Batch sparge.

6 oz. Hallertauer Mittelfruh FWH

Microbrewery Czech lager yeasr slurry, second pitch.

Now comes the sad part.  I last brewed on March 27.    Today, when I turned on my immersion chiller, I immediately noticed that the cooling water wasn't coming out.  I lifted the chiller out of the wort, and yes, you guessed it - it had froze and water was pouring out of a split. :'( My three year old Hydra chiller - toast.

Fortunately, I have an old CFC that I sanitized and used.  But my wort, which I had measured with a refractometer to be 1,075, was now 1.065.


13
General Homebrew Discussion / Re: What's Brewing this Weekend?
« on: March 26, 2018, 02:49:43 AM »
Finally warm enough to brew with the immersion chiller today!

I brewed an IPA, combining old school IPA and New England silliness:

OG 1.072, 10 gallons

12 lbs. Aventinus Pale Ale Malt
12 lbs. Crisp Maris Otter
0.75 lb. Briess Crystal 120
3 lbs assorted flake grains (spelt, barley, 7 grain)

Mash at 152 for 60 min. Batch sparge to collect 13 gallons of wort.

FWH with 6 oz. of Galalxy.

Add 0.4 oz. of Chinook to the boil.

After 90 min, shut off and add 4 oz. Amarillo to knockout.

Add 6 more oz. of hops at the 180 mark of chilling, 2 oz each of Galaxy, Ekaunot, and Mosaic.

Pitch US-5 3 packets split between two carboys.

14
All Grain Brewing / Re: stir grain bed when sparge?
« on: March 25, 2018, 05:19:47 PM »
I suppose the question of batch sparging, whether to stir or not, is a matter of personal preference.  My intuition says stirring might gain me a couple of points more, but I really don't know.  Certainly not stirring so you don't have to set the filter bed again is more convenient.  However, sometimes when I stir in the sparge water, I find a couple of dough balls that I didn't quite get crushed during the initial stir-in (particularly when using Maris Otter), so I know I am getting some more points. I usually let the stirred in sparge sit for 15 more minutes before finishing the lauter.

15
Beer Recipes / Re: Corn in my Pale Ale
« on: March 13, 2018, 09:06:42 PM »
You tried to clone Lord Chesterfield Ale? Man, I remember when I lived in southeastern Pennsylvania in the late 1980s, I used to buy it by the case for like ten bucks.  Returnable brown stubby bottles. It was cheap!

Back to the OP, I like a touch of corn sweetness in some of my ales, particularly the English bitter.  I tend to avoid it in my hoppy American ales, as I like them on the crisp side.

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