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Messages - chumley

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1
I brew 3 gallon batches about once per month. I can barely consume that. I could move to 5 if I took more to parties.

I don’t know how people who brew large batches get rid of all the beer.

I drink a lot of beer.  :o

I brew 10 gallon batches, an occasional 5 gallon batch when I make a RIS, IIPA, barley wine. etc..  Love splitting it with different yeasts.  I just blew a keg of throwback mild brewed with WY1318 that was delicious, but am now looking forward to the WY1469 version that I will tap tonight.

Occasionally I will end up dumping beer that I get sick of drinking, but that is usually the result of brewing 10 gallons of something I really only needed 5 gallons of (like rauchbier), so it is my fault.  Can't go wrong with 10 gallons of pilsner.

2
General Homebrew Discussion / Re: Brut IPA
« on: June 02, 2018, 12:59:01 AM »
Anyone have a good recipe for a Brut IPA with artisan dwarf cabbages?
Where would you enter that? Vegetable beer? Experimental Beer? Speciality IPA?

I would think that would be a very good question to ask Ron Pattinson, being that he is a huge proponent of the BJCP style guide....

3
General Homebrew Discussion / Re: Brut IPA
« on: May 31, 2018, 12:20:52 PM »
Brut IPA sounds like a good style for those who enjoy artisan dwarf cabbages...

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4
General Homebrew Discussion / Re: What's Brewing this Weekend?
« on: May 28, 2018, 01:48:30 PM »
Contrary to the all-American Mild, yesterday I brewed a strong ale with German malt, American hops, and British yeast.  I call it, "NATO is Strong Ale."

OG 1.064, 10 gallons

27.5 lbs. Avangard pale ale malt

16 gallons MacDonald pass spring water with 2 tsp gypsum and 2 tsp CaCl added to it.

Mash-in at 152 for 90 min

6 oz. Amarillo FWH
3.7 oz. Galaxy 30 min
2 oz. Cascade knockout

Boil for 2 hours

Add to two fermentors with yeast cakes, WY1469 West Yorkshire and WY 1318 London III.

5
I believe that.  I bet Horst Dornbusch has never brewed any of his recipes.

6
General Homebrew Discussion / Re: Speaking of Weizen...
« on: May 21, 2018, 03:34:00 AM »
Okay, I will post the same killer weizen receipe that I have been brewing the last 10-15 years or so, as it has been perfected.

60% German wheat malt
30% German pale ale malt (NOT PILS!!!!)
10% German Munich or Vienna (I lean towards Munich)

Mash in thick at 105 degrees for 15 min, add hot water to bring to 148 for 20 min, add hot water to bring to 155 for 30 min more.  Or just single infusion mash at 150 for 90 min.

18 IBUs of Tettnanger for the boil.
0.25 Tetts for the last 5 min (for 5 gallons)

This is important.....WY3333 pitched in, fermented at low to mid 60s.

You're welcome.

7
Thanks for posting that link.

8
Ingredients / Re: making invert sugar
« on: May 14, 2018, 10:45:25 PM »
I made some invert a couple of weeks ago for a throwback mild.  Used a raw cane sugar per recommendations here:

https://www.homebrewersassociation.org/how-to-brew/invert-syrups-making-simple-sugars-complex-beers/

I simmered it for a couple of hours while I mashed and sparged, and a poured the molten sugar into my boil.  Glad I made it at the time, as the syrup left if the bottom of the pot turned hard as a rock when it cooled to room temperature. 

I kegged the beer yesterday, and am looking forward to tasting the results in a couple of weeks.

9
Beer Recipes / Re: Australian Sparkling
« on: May 07, 2018, 10:17:31 PM »
Personally, I think you need to add a little table sugar to replicate sparkling ale.

10
General Homebrew Discussion / Re: New Brewer - why do you homebrew
« on: May 07, 2018, 02:42:50 PM »
In 1990, my bride (married for 4 months then) bought me a starter kit, to discourage me from starting up my old college hobby of growing weed in the basement. ;)  Progressed to all grain around 1994, kegging in 2000, 10 gallon batches in 2012.  Sill married after brewing hundreds of batches.

11
General Homebrew Discussion / Re: 2018 World Beer Cup Winners
« on: May 04, 2018, 04:52:37 PM »
I see one my hometown breweries, Lewis and Clark, won gold for their hefe and silver for their pale ale.

Their head brewer tells me they just send cans to the event.

12
Yeast and Fermentation / Re: Shaken not stirred for Lager
« on: May 01, 2018, 10:40:20 PM »
Yes, those look like yeast colonies to me.  I've seen that several times before.  Never been an infection.

13
General Homebrew Discussion / Re: Weird question...
« on: April 30, 2018, 05:05:42 PM »
I would try adding half a fifth of Gosling's or Myers dark rum.

14
General Homebrew Discussion / Re: What's Brewing this Weekend?
« on: April 30, 2018, 02:56:14 PM »
Yesterday I brewed a British ale.  Aiming for a fruity, toffee-tasting springtime beer.

OG 1.054, 10 gallons

16 lbs. Warminster floor malted Maris Otter
1 lb. Hugh Baird Carastan
2 oz.  Munton's chocolate
2 lbs. Invert No. 1

Mash at 154°F for 90 min.  Meanwhile, make the invert sugar and add it to the runoff.

1.5 oz. Challenger 7.1% 90 min
2 oz. EKGs 30 min

Boil for 2 hours

Split into two fermentors, pitch WY1318 into one, WY1469 into the other.

15
General Homebrew Discussion / Re: How's your LHBS doing?
« on: April 24, 2018, 10:31:50 PM »
My LHBS is a couple of shelves in an Ace Hardware store.  My last visit was pretty sad.  They used to have a couple pallets of sacks of malt, this time they only had 6 sacks, and none of it was what I wanted (pils and American 2-row).  And, they pretty much have given up stocking liquid yeast except for distiller's yeast.

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