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Messages - chumley

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1
I wouldn't call it patience, just laziness.  Which makes gueuze an excellent style for me.  ;)

I still have a 5 gallon glass carboy of cyser I made in 2000, sitting in the basement.  I top off the air lock about once every six months...

2
Seven pitches is pushing it.  I have done up to 5 with lager yeasts, and the fifth ferment definitely had some non-lager character with it.  Three is about the most I would do with ale yeasts.

3
General Homebrew Discussion / Re: Bohemian Pilsner Hop Schedule
« on: September 02, 2015, 04:22:01 PM »
I like a lot of Saaz for FWH and at knockout.

I use Clusters to bitter.

4
General Homebrew Discussion / Re: Czech Pils Water Profile
« on: September 02, 2015, 10:07:53 AM »
I just listened to the Czech Styles presentation in the 2015 conference seminars. In it Bob Hall recommends super soft water:

Carbonates: 15
Calcium: 7
Sulfates: 5
Magnesium: 2
Sodium: 2
Chloride: 2

Anyone ever go that soft?

According to the city, my tap water is:

Calcium 8.1 mg/L
Magnesium 1.3 mg/l
Bicarbonate 35 mg/L
Sulfate 5.9 mg/L
Sodium 5.9 mg/L
Chloride Not available

So I go pretty close to that.

5
I'll bite- what category did you win gold in?  But more importantly, you mind sharing the recipe?  :D

http://www.homebrewersassociation.org/homebrew-recipe/you-snooze-you-gueuze/

6
General Homebrew Discussion / Re: Corny Beers
« on: September 01, 2015, 08:05:27 PM »
Yes, Miller for corn.

7
I used to bottle off the keg, but I quit doing that a couple of years ago.  I do fill an occasional growler when I want to take beer somewhere, like a club meeting.  I pretty much have given up on entering competitions...after winning gold at the NHC in 2011, it seemed like I had reached my peak. :)

8
Yeast and Fermentation / Re: British Ale Yeasts
« on: August 31, 2015, 12:43:26 PM »
I've had good results with 1187 even though everyone seems to hate it :D

You're not alone.  I am another big fan of Ringwood.

9
For beers with significant percentages of wheat and/or rye, I like the old 40-60-70 (°C) step mash schedule, and for a lot of Belgians and lagers I go with a 60-70.  But more often than not, I just do a single infusion.

10
while the WY2565 beer was much “funkier” for lack of a more appropriate term. Not funk like a sour beer or Brett, just a lot more yeasty character (not specifically esters or anything).

The term that I have seen used, and agree with, is "winey".  That winey character is why my preference goes to WY2565.

11
Yeast and Fermentation / Re: Recommendations for Oktoberfest yeast?
« on: August 31, 2015, 09:49:48 AM »
You're a little late if you are brewing for this upcoming Oktoberfest.  ;)

Another vote for WY2308.

WY2278, the Czech pils yeast, also makes a nice dry but malty O'fest.

12
Homebrew Weddings / Re: Brewed for Small Wedding This Summer
« on: August 29, 2015, 08:14:10 PM »
Good work!  You will find as you brew more for main events, that the commercial kegs will sit while your homebrew gets drained like there is no tomorrow.

13
I have only one beer bottling tip:

1.  Throw all those bottles away and invest in a kegging system.   :)

I am very happy that I no longer have vast stores of dusty bottles in my basement.

14
Yeast and Fermentation / Re: British Ale Yeasts
« on: August 29, 2015, 07:21:30 AM »
I like the aforementioned Fuller's, West Yorkshire, and WLP023 Burton yeasts.  Another great yeast worth mentioning is Brakspear, WY1275 Thames Valley.  It finishes a bit drier than Fuller's, but still has those wonderful fruity esters.

15
General Homebrew Discussion / Re: lesser known hop recommendations
« on: August 28, 2015, 08:12:22 PM »
Cluster and Bullion for old school hop flavor and aroma.

+1

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