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Messages - chumley

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Kegging and Bottling / Re: Keg Lid Leak
« on: May 21, 2015, 10:41:24 AM »
I only apply keg lube when I have a hard time getting a lid to seal.  Which doesn't happen very often.

Commercial Beer Reviews / Re: Busch Copper Lager
« on: May 19, 2015, 07:57:05 AM »
I drank another one last night.  I couldn't taste any adjuncts, although it probably has rice in it given the dryness.  My CAP and regular Busch has more corn flavor than the Busch copper lager.

Beer Recipes / Re: Piney pale ale feedback
« on: May 18, 2015, 10:25:50 AM »
It does take a long secondary (~ 4 weeks) as it is a bit rough initially, but then it is Nirvana in a glass.  The SSoS recipe has been brewed by hundreds of homebrewers over the years, so it is a tried and true recipe.

Beer Recipes / Re: Piney pale ale feedback
« on: May 18, 2015, 09:41:08 AM »
As an old guy, sounds like you should brew Sister Star of the Sun IPA.  A great old recipe that I have made several times over the years.  It will get you all the earthiness and piney that you want.

Commercial Beer Reviews / Busch Copper Lager
« on: May 18, 2015, 08:09:17 AM »
America's newest craft brewer is....BUSCH!!!

I bought a sixer of it for $4.50 at the gas station yesterday.  I was pleasantly surprised.  Nice light malty flavor with smooth graininess, none of that awful lemony taste of regular Busch/Busch Light.  Reminded me of Leinenkugel Oktoberfest.

Beer Recipes / Re: American Lite Lager!!!
« on: May 14, 2015, 08:09:01 AM »
Good deal!  Don't forget the Clamato juice, to make your father-in-law a red beer.

« on: May 13, 2015, 10:49:18 AM »
I have used WY1007 with it, and it comes out great as well, but I prefer 1338.  1338 doesn't attenuate as much, and leaves a nice malty-rye backbone that pairs well with the Tetts.

« on: May 13, 2015, 09:25:40 AM »
Here is one of my favorite summer beer recipes, that I first brewed 12 years ago.

5 lbs. pils malt
3 lbs. rye malt
2.5 lbs. wheat malt

Multi-step mash. 105°F for 30 minutes, 140°F for 30 minutes, 152°F for 60 minutes. Batch sparged.

1.75 oz. Tettnanger (4.5%) 60 minutes
0.5 oz. Tettnanger 15 minutes

Wyeast 1338 European Ale

OG 1.055, FG 1.017

Ingredients / Re: Malt Flavor: American vs. Belgian
« on: May 05, 2015, 07:58:42 AM »
FWIW, I just bought my first sack of Briess Two-Row Brewers Malt for the first time in at least 10 years, and brewed an Imperial IPA yesterday.  I was pleasantly surprised to see my efficiency go up by 5 points, over normal. And usually on those bigger brews (this ended up with an OG of 1.076), I have the opposite problem.

Ingredients / Re: Using your back yard creek
« on: April 20, 2015, 10:32:50 AM »
Unless there is some mining activity upstream, I wouldn't worry about your creek's water being polluted.  Definitely get it tested, though, for common ions.  I once brewed a brown ale with water from a friend's flowing well and it tasted terrible - I later learned that the water had a high iron content, although it tasted alright to drink.

As others pointed out, boiling the water will take care of any concerns.  It's the coolness factor.  8)

Commercial Beer Reviews / Re: Old standards in cheap beer?
« on: April 14, 2015, 12:31:18 PM »
I'm a long-time fan of factory beer, and have never had any issues with them. 

It's the light versions that I can't stand.  Why not just take your factory beer, and add a little water to it?  Buying just does not make any fiscal sense.

The Pub / Re: The American Practical Brewer and Tanner, 1815
« on: April 14, 2015, 08:51:40 AM »
That is pretty cool.  Thanks for the link.

Now, I am going to have to rub salt in my hops and add freshly ground mustard to my next batch.

Yeast and Fermentation / Re: Belgian Pale Ale
« on: April 14, 2015, 08:39:15 AM »
If your goal is a DeKoninck type of pale ale (a bit fruity, no phenols), then I highly recommend the Antwerp yeast.  The Schelde yeast has a bit more phenol than the Antwerp, in my experience. 

If your goal is more towards a Trappist/Abbey type of pale ale, then seek the others previously mentioned.

Kegging and Bottling / Re: Carbing while Cold Crashing?
« on: April 09, 2015, 11:08:52 AM »
I think you're complicating things:)

I cold crash in the primary, rack to keg, get it cold and then simply hook up the gas and force carb. After the first pour the beer is nice and clear regardless of the style really and I don't lose any flavor or aroma.

I'm not sure I really see any benefit of moving a kegged beer to another keg just to serve other than adding another transfer. I'm happy with the clarity and don't see the need to filter.

The only reason I move kegged beer to another keg is if I am transporting the beer elsewhere for an event (which seems to be the case for about half my beers).  Otherwise, I agree, it is best just to leave in the serving keg if it is going to sit in the kegerator.

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