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Messages - chumley

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1
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.

2
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.


3
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.

4
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.

5
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.

6
General Homebrew Discussion / Re: What's Brewing this Weekend?
« on: March 10, 2018, 07:56:42 PM »
Finally got my first brew session of 2019 in, despite the 3 feet of snow in my backyard/brewery.

Nick Foles' MVP Pilsner:

OG 1.063, 10 gallons

21 lbs. Avangard pilsner malt
1 lb. Dingemann's Caramel 8

Mashed at 146°F for 60 min, add boiling water and continue to mash at 152°F for 30 more min

6 oz. Czech Kazbek hops FWH
1.6 oz. Cluster boil
2 oz. Saaz at knockout

Pitched two bucket fermentors with Czech lager yeast slurry obtained from a nearby brewery.  Not sure what strain.

7
General Homebrew Discussion / Re: Knee high panty hose
« on: March 09, 2018, 12:19:55 AM »
Are they cheaper than paint strainer bags?

They are a lot cheaper than paint strainer bags, to the point of one time use, then throw away.  That is what I am looking for, a disposable hop bag.

8
General Homebrew Discussion / Re: Knee high panty hose
« on: March 08, 2018, 08:51:50 PM »
Good idea.  I will try that, as an experiment.

9
General Homebrew Discussion / Knee high panty hose
« on: March 08, 2018, 07:29:57 PM »
I have used knee high panty hose for years, to dry hop kegs.

What I am wondering, is can they be used in the boil for hop pellets?  I'm not sure I want to boil nylon for 60 minutes and risk ruining a batch.  I am just curious if anyone here has tried this.

10
All Grain Brewing / Re: Best all grain hefeweizen kit?
« on: February 18, 2018, 04:21:02 PM »
Majorvices recipe is pretty much what I do.  I use 30% pils/10% munich, one bittering addition of Tettnanger to 18 IBUs, and ferment cool with WY3333 (which I see from the Mr. Malty charts is the Wyeast equivalent of WLP380).

I would also note that I have made this before with 40% Avangard pale ale malt and it comes out excellent as well.  I find the ones I have made with just pils and wheat malt to be lacking, but that's just my taste.

11
General Homebrew Discussion / Re: Why I'm not a big fan of IPA any longer
« on: February 12, 2018, 09:00:07 PM »
I like IPAs a lot, and order them frequently, but I really dislike the ones with the dank flavor.  That said...

In 1987 I had my first Pilsner Urquell, and it instantly became my favorite beer.  31 years later, it still is.

12
Did someone mention.....IGGLES???!!!!!!!!!



I had a keg of Dean Larson's Christmas Tree Ale (aka SNCA clone) on tap for the game.  Awesome beer.

I tried to grill wings, but when I went out to the deck to start the charcoal, there was freezing rain coming down, so the Buffalo wings got fixed in the oven.

Also had G.O.A.T. chili.  I fixed it for our annual ice fishing chili cookoff, which is the day before the Super Bowl.  Here is my poster.   ;D



Sad that Fletcher Cox did not feast on the G.O.A.T.....but still pretty darn happy with the outcome!

13
All Things Food / Re: Why buy a 22" WSM
« on: December 23, 2017, 07:36:21 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.



Hey Chumster: I would be interested in any more info that you could share about your grill. I'm looking at purchasing one of the kamado style cookers, they range from ~ $300 upwards of $2,000, and I've zeroed in on the Primo's as a potential candidate based on price and features. Could you give me any detail on the construction and/or customer service that you may have experienced? I've found a couple negative reviews on both: cracked ceramic, the run-around trying to get service, etc. Your experience would be appreciated.

david
Funny you should mention that. Mine did arrive with a cracked fire box. We called them up and they sent a new one promptly.  They did a lousy job of packing it, I would have to say, though.  Hopefully they have improved in the packaging after having to replace a few broken grills.

Sent from my SM-G900V using Tapatalk


14
All Things Food / Re: Christmas Eve Rib Roast: BGE, Oven or Rotisserie
« on: December 21, 2017, 11:56:32 PM »
Another logistical consideration:  once you pull the roast off the BGE and sit it inside to rest, there really isn't any need to heat the BGE up to over 500 for a final sear for 10 minutes.  Your gas grill or kitchen oven can easily fulfill that nitch.

15
All Things Food / Re: Christmas Eve Rib Roast: BGE, Oven or Rotisserie
« on: December 21, 2017, 05:05:57 PM »
As much blasphemy as it is, I may just dry brine it, sear it while the fire is screaming, pull off the grill and wrap in foil while I tame the fire down to 250-75, and then cook it the rest of the way.

I don't have a sous vide maker (yet) and reverse searing seems like it's going to be very difficult to get the fire back popping.

Might change my mind but this seems like it will work well enough and be easy enough to enjoy my friends and beer without stressing too much.


Sent from my iPhone using Tapatalk

My experience using kamodo-style grills for the past few years is that its a lot easier to heat them up than cool them down.  It would seem to me for a BGE that you could start out at 250° for several hours until your meat reached 125°, pull it out and bring it inside to rest, then add a chimney starter of glowing hot charcoal, and then a second one 15 minutes later if the first didn't get you over 500 degrees.  Meanwhile, the roast is resting and still slowly cooking.  Once you hit 500°, it's just a matter of putting in the closed BGE for 5-10 minutes to sear it, and then its ready to carve (no need to rest again). 

Getting the BGE to 450-500°, then trying to cool it back down to 250°, sounds like a major hassle.

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