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Messages - chumley

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1
General Homebrew Discussion / Re: Done with hefes
« on: September 27, 2016, 03:51:34 PM »
I make a hefe as good as anyone I have tasted, and I have tasted them fresh on tap in Vienna.

OG 1.048, 18 IBUs, 5 gallons

6 lbs. wheat malt
3 lbs. pils malt
1 lb. munich malt

All German malts.  4 lbs of German pale ale malt can be substituted for the pils and munich.

Double decoction mash

110°F for 15 min, pull decoction, raise decoction to 155°F for 15 min, bring to boil for 10 min, add back to mash tun to raise to 140°.  Immediately pull another decoction, raise to decoction to 155°F for 15 min, bring to boil for 10 min, add back to mash tun to raise to 155°F.  Rest for 30 min and sparge.

0.75 oz. Tettnanger 60 min
0.25 oz. Tettnanger 15 min (adjust according to your AAUs to get to 18 IBUs)

Boil 90 min.  Pitch with WY3333 (this is very important, no starter needed if yeast is fresh).

Beer is best fermented in a week, chilled, force-carbed, and drank in a week.

3
General Homebrew Discussion / Re: The unappreciated American Brown Ale
« on: September 22, 2016, 12:38:30 PM »
While I admittedly not a huge fan of American brown ales, I was in the greater DC area earlier this week and went to one of the Dogfish Head ale houses that are around.  I really liked the Indian Brown Ale a lot.

4
General Homebrew Discussion / Re: 3 Questions on the Irish Beer Market
« on: September 17, 2016, 08:02:40 AM »
The bigger question is why you would post a link to a survey about the Irish beer market on the American Homebrewers Association forum? :o

5
General Homebrew Discussion / Re: What's Brewing this Weekend? 01/18/2014
« on: September 07, 2016, 08:18:51 AM »
Yes. The glazed figs are calling out to me.

Yep.  When I saw them in the World Market store, I thought they needed to go into a dubbel.


6
General Homebrew Discussion / Re: What's Brewing this Weekend? 01/18/2014
« on: September 06, 2016, 02:51:07 PM »
A cool and rainy Labor Day here seemed like a good time to start the fall brewing schedule. Yesterday, I brewed a dubbel.

OG 1.072, 10 gallons

16.75 lbs. Avangard pils (last of a sack)
4 lbs. Avangard munich
4 lbs. Chateau Abbey malt

Mash-in at 145°F for 90 mins. Lauter, then batch sparge to raise to 158°F. Rest for 20 min, then lauter again.

2 oz. Hallertau Mittelfruh FWH
1.5 oz. Challenger 60 min
2 oz. Styrian Goldings 30 min
2 lbs. D-90 Belgian candi syrup 10 min
1.5 lbs. D-180 Belgian candi syrup 10 min
1 lb. plain sugar 10 min
1 package glazed figs 10 min
0.4 oz. bitter orange peel 10 min

Split between re-activated yeast slurries of WY3787 Trappist and WY3522 Ardennes.

7
General Homebrew Discussion / Re: Brew Guru Notifications
« on: September 03, 2016, 07:45:21 PM »
Thanks for the post.  A good reason why I will not download it.

8
General Homebrew Discussion / Re: Why no home brew TV shows?
« on: August 31, 2016, 12:59:44 PM »

9
General Homebrew Discussion / Re: Recipe formulation
« on: August 29, 2016, 08:17:22 PM »
Thanks all, and I really like Plan C.

10
General Homebrew Discussion / Recipe formulation
« on: August 29, 2016, 04:49:13 PM »
My brother is a neophyte homebrewer who brews in a bag (I am so ashamed).  :-[  I was visiting him this weekend, in a remote section of Colorado.  One of his neighbors has some hops on the vine ready for picking.

He asked for permission, and his neighbor said help yourself.  When asked about their origin, the neighbor said he dug up some bines at a Colorado ghost town.  So I suspect they are Clusters.

When my brother asked me what to brew with them, I told him "Classic American Cream Ale" (lager brewing at this stage seemed too much, and he already has a pack of US-05 yeast that I gave him with an IPA kit I put together for him when I came down).  I told him to get:

7 lbs. of 6 row
3 lbs. of flaked maize

and he was ready to brew.

I took off driving back to Montana, and got home a couple of hours ago.  Checking my messages, I discovered he forgot what I said, and had his wife (who was in Denver) pick up:

7 lbs. of 2-row
3 lbs. of light (15°) crystal

They are crushed in a bag, together.  My first thought was "uggh", but then I told him, maybe he could salvage a blonde  ale out of that mess, adding a pound of sugar to somewhat dry out the sweetness.  I also suggest splitting it in half, and replace the IPA grains I gave him pound for pound with the split grains, then adding those back into the IPA grains.  The IPA grains are

14 lbs. 2 row
1 lb. munich
0.5 lbs. C40
3 oz. acid malt

I think I would do Plan A over Plan B.  Or is there a Plan C?  So I am asking for input.  Thanks.

11
Hop Growing / Re: my Galena hops are flowering but no cones
« on: August 19, 2016, 08:14:23 AM »
Interesting.  I always assumed that since Centennial is sort of related to Cascade, it would grow like Cascade.

After growing hops for 20 years at my old house, where I grew 7 varieties, I now only grow Cascade.  Always a terrific producer, even in the warm drought years, as long as you kept them watered.

My worst hops were the noble hops.  Hallertauer and Saaz would outgrow Cascade in the spring and early summer, but when July rolled around, they would bake and turn yellow in the heat, no matter how much you kept the soil watered.

12
Hop Growing / Re: my Galena hops are flowering but no cones
« on: August 18, 2016, 03:24:21 PM »

They were harvesting Simcoe last year. The charts I remember said Centennial was earliest, then Simcoe.

At Perault they were starting the harvest with Simcoe, but they don't grow Centennial.

OK, that makes sense.  Based on what we heard, it sounds like they all wish they didn't grow Centennial!

Might I inquire what the issue is with growing Centennial?

As for me, I would be happy with no Galenas.  I dislike that hop.

13
All Grain Brewing / Re: Where to Buy Malt from Montana?
« on: August 14, 2016, 02:50:12 PM »
Malteurop in Great Falls is likely your best bet. According to this article Montana is now number #1 in barley acres in the US and the article mentions farmers selling to Malteurop.

Edit: Montana is #1 in barley acres, not malted barley acres. It's not malted until it gets to Malteurop.

BING!  We have a winner.  I live in Helena, and highly recommend Malteurop malt.  It is a very nice 2-row malt, similar to Simpson's Golden Promise, in my opinion.

http://www.northernbrewer.com/malteurop-american-2-row-pale-malt

14
Yeast and Fermentation / Re: Are We All Overpitching All Dry Yeasts?!
« on: August 09, 2016, 09:58:20 AM »
If Belle is 3711, then underpitching it won't make it turn into 3724 or 3726.

If WB06 is 3638, then underpitching it won't make it turn into 3333 (my favorite weissbier strain).

I haven't found any dry English ale yeast that comes remotely close to giving the stone fruit esters of 1469.

And, I have disagreed with Denny for years on this.  As someone who has pitched on top of yeast cakes for years, I can emphatically say that English ale and German weissbier yeast character drops dramatically with later generations.  The Belgian yeast, not so much.

15
General Homebrew Discussion / Re: 6 Common Homebrew Myths
« on: August 09, 2016, 09:23:07 AM »
Well, olive oil may be a myth, but a myth that never that never really meant much.  I used to add a pinprick drop of olive oil to my starters, figuring that since I didn't own a stir plate, it couldn't do any harm. And, it probably never made any difference since I aerated the starters before I added the yeast.

I would suggest one more homebrew myth:  "Always perform a diacetyl rest on your lagers once primary fermentation is complete."  It's similar to olive oil, a diacetyl rest is meaningless in terms of how your beer turns out.  And its more common than the olive oil myth.   

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