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Messages - chumley

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1
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)


2
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.

3
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.

4
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.

5
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.

6
The Pub / Re: Happy National Beer Day!
« on: April 07, 2015, 07:56:02 PM »
I drank 3 pints of PBR at the bar!

Thank you factory beer!

7
Ingredients / Re: good hop to pair with sterling
« on: April 02, 2015, 09:44:23 AM »
Styrian Goldings.

8
General Homebrew Discussion / Re: Brewing during the drought
« on: April 02, 2015, 09:20:07 AM »
My two thoughts are:

(1) use star san to sanitize, and store in a keg.  As long as you keep it clean and out of the light, a star san solution lasts a very longtime;

(2)  get a plate chiller.

You can probably save a little water in the cleaning process by using just a little PBW or OxyClean solution, and a lot of elbow grease, as opposed to just soaking like I do.

9
I say go for the peated malt.  It's all a matter of taste preference.  I would wager that the peated malt bashers here probably do not like Laphroig whisky, either.

I have a friend who used 4 lbs. of Gambrinus honey malt in a 10 gallon batch of wheat beer and loves it.  I suspect that would not fly over too well here, either. ;)

10
Yeast and Fermentation / Re: Repitching Lager Yeast
« on: April 01, 2015, 04:03:46 PM »
Yes, the overpitching of lager yeast seems to be the twenty-teens version of the "hot-side aeration" controversy of yesteryear.

11
Hop Growing / Re: Trim back first shoots?
« on: April 01, 2015, 01:54:42 PM »
If you are going to eat the first hop shoots, you might consider covering them up with grass clippings, dirt, or even a plate, much like the French grow white asparagus.  I have tried them both ways and like them much better this way, they are more tender.  The green shoots, not buried, are more like chewing on rope.

12
All Grain Brewing / Re: A question regarding Munich and wheat beers
« on: April 01, 2015, 10:39:19 AM »
Well, I am, but I don't like to use funky German wheat beer yeasts in mine, so I call it Munich wheat.  I suppose I could call it American dunkelweizen,  but that seems a little gimmicky (kind of like India pale lager).  8)

13
The Pub / Re: Simplified BJCP Score Sheet
« on: April 01, 2015, 09:56:25 AM »
I have gained a new respect for the BJCP.

14
All Grain Brewing / Re: A question regarding Munich and wheat beers
« on: April 01, 2015, 09:23:40 AM »
I have tried brewing a 50% Munich malt/50% wheat malt ale with a neutral yeast on a couple of occasions, and have been pleased with the results.  But its more of a cold weather beer, at least for my taste (I brew them for consumption around Christmas).

15
Yeast and Fermentation / Re: Repitching Lager Yeast
« on: March 31, 2015, 09:12:13 AM »
I have pitched on yeast cakes in the same fermentor up to 5 times with no adverse effects.

I agree with concerns about overpitching for ales, where you want some flavor contributions from the yeast, but I don't worry about it for squeaky clean lagers. For my taste, lagers always taste better after months of lagering.

As far as the crusted gunk at the top of the fermentor, that's what Oxyclean is for.  An overnight soak in hot Oxyclean solution takes care of that every time.

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