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Messages - chumley

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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.

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.

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.

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.

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.

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.

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.  ;)

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.

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.

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.

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.

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.....

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 a half ounce for 10 gallons.

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.... ;)

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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