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Messages - chumley

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1
Yeast and Fermentation / Re: Dry yeast for English styles
« on: February 12, 2016, 09:37:14 AM »
Check the gravity before you cold crash, Porterhous.  I found that Munton's Gold is similar to Fuller's as it tends to drop fast, and you may need to rouse it a couple of times to get to your target FG.

2
The Pub / Re: BA letter to Peyton
« on: February 11, 2016, 10:09:53 PM »
There is nothing wrong with Budweiser.  I am amazed on how many beer snobs are in uproar over this.

If I had played in a major sporting event, totally exhausted, somewhat dehydrated, and knowing I do not have to be ready for another game next week, I would go for a major factory beer like Coors, Bud, or PBR over an IPA or a Scottish ale any day. And drink heavily.

Now, if Peyton would have said Bud Light, then he would totally be a corporate shill and deserved of all the scorn heaped upon him.  ;D

3
Yeast and Fermentation / Re: To hydrate or not
« on: February 11, 2016, 10:03:52 AM »
I am so lazy, I prefer to spend the extra $3.50 on a second packet of dried yeast, rather than rehydrate.  Which is what I did yesterday when I brewed a 1.078 OG IPA.

4
Beer Recipes / Re: Czech Amber Lager Recipe Help
« on: February 10, 2016, 12:52:16 PM »
I didn't have any Czech yeast available, unfortunately (LHBS was out), so I split it between 34/70 and WLP833.  So, it was missing that little hint of diacetyl that I like in my Czech lagers, but the squeaky clean German lager yeasts worked fine.  Truth be told, I could not tell any difference between the two.

It had a nice amber color, a tad darker than a marzenbier. I think it is close to style, but I confess the only Czech amber beers I have ever tasted have been the American interpretations, like Full Sail's Session Festbier.  When my wife and I visited the Czech repubic in 2002, the only choices were light and dark.  I did get to drink the light table lager of the Czech republic - Gambrinus.

Durst Turbo Vienna is regular Vienna, but with I believe more diastatic power than regular Vienna, so that it converts itself better.  It was the last of an five year old bag.  :o

5
Beer Recipes / Re: Czech Amber Lager Recipe Help
« on: February 10, 2016, 10:58:50 AM »
I brewed this in November.  It came out awesome.

Polotmavé Speciální (Czech festbier)

10 gallons, 1.057 OG, 28 IBUs

11 lbs. Avangard Pilsner
9 lbs. Durst Turbo Vienna
7 lbs. Avangard Munich
10 oz. Weyermann Caravienne
6 oz. Weyermann CaraRed
5 oz. Weyerman CaraFa III

Mash 60 min at 148, add boiling water to 158°F for 15 min

Batch sparge to collect 14 gallons of wort

1 oz. Perle 90 min
1 oz. Spalt 90 min
0.9 oz. Hallertauer Mittelfrueh 30 min
1 oz. Spalt 10 min
1.4 oz. Saaz 5 min

6
The Pub / Re: in trouble again :(
« on: February 08, 2016, 05:09:48 PM »
Maybe....
You mean not by me:(

Yes it can be done, but not by you.  The way you dither about recipes here, at Day 6 you will still be deciding on your recipe.   ;)

7
General Homebrew Discussion / Re: On tap for the Super Bowl
« on: February 08, 2016, 02:21:21 PM »
Is it this weekend?

Suspicions confirmed.  Hippies are communists.

8
Ingredients / Re: Buying old hops online
« on: February 02, 2016, 08:48:34 PM »
Cool.  They need to update their website.

Whole or pellets?

9
Commercial Beer Reviews / Re: Deschutes Abyss 3 way
« on: February 02, 2016, 11:36:37 AM »
I bought the cognac barrel version and enjoyed it immensely last Friday night.

But, as it cost me $25, I won't be buying many more.

10
Ingredients / Re: Buying old hops online
« on: February 02, 2016, 11:28:27 AM »
Speaking of hops, anyone have any idea when the 2015 crop of Continental hops arrive?  They usually show up in January, and I don't seem them at either Yakima Valley or Hops Direct yet.  My Saaz supply is very low and I want to brew pilsner.  :-[

11
Ingredients / Re: Beer in France?
« on: February 02, 2016, 11:23:18 AM »
FWIW, I like Jenlain Ambree.

12
General Homebrew Discussion / Re: what temp does beer freeze?
« on: January 25, 2016, 10:37:43 AM »
When we go ice fishing, we try to bring ice beer like Icehouse, as it does not freeze so quickly.  Although it is getting harder and harder to find ice beers, the ice beer craze of the 1990s being long over.

OK, you're gonna have to explain this to me...why doesn't "ice beer" freeze as quickly?

Ice beer is to megaswill as eisbock is to bock.  Ice beer is made by taking, say,  budweiser, partially freezing it, and racking it off the ice crystals.  As it is more of a gimmick that eisbock, only a small amount of ice is left behind.  Most ice beers were around 6% abv vs. 5% for typical megaswill.

Gee, Denny, it sounds like you missed the 1990s ice beer craze.  It was wildly popular in Montana.  Now, except for Icehouse, they have all disappeared.


13
Commercial Beer Reviews / Re: Deschutes Pinedrops IPA
« on: January 25, 2016, 09:50:48 AM »
I bought one this weekend.  I will not be buying a second one.

14
General Homebrew Discussion / Re: what temp does beer freeze?
« on: January 25, 2016, 09:46:32 AM »
When we go ice fishing, we try to bring ice beer like Icehouse, as it does not freeze so quickly.  Although it is getting harder and harder to find ice beers, the ice beer craze of the 1990s being long over.

15
Anyone been to the Czech Republic and tried this beer?

Světlé Výčepní Pivo   3-4% (8-10° Plato)   Pale, low-strength lager. In German the name translates as "Helles Schankbier". Usually highly-attenuated and fairly hoppy. Not lagered for any great time, such beers are sold 3-4 weeks after mashing. The most popular style of beer in the Czech Republic.


Sounds like a 'session' Bo Pils. Curious if anyone's had a proper one or any tips on adding some character to a 3% brew. Love the idea of it.

Thinking Weyerman Bohemian Pilsner base with some carafoam and/or carahell. Saaz hops of course, and 2000 yeast. Seems like the sort of style that the intense Czech decoctions may help.

Yep.  The Pilsner Urquell (Plzeňský Prazdroj) brewery brews a beer called Gambrinus, that matches this description.  Very drinkable and delicious.  I think of it as PU's version of Busch.  :)

I think to brew it, you would just brew a normal bo-pils, then add water to it post-fermentation.

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