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Messages - chumley

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All Grain Brewing / Re: Adding Dark Malts at Vorlauf?
« on: November 25, 2015, 11:47:40 AM »
Where is the Brülosopher when we need him?

This is the kind of thing you need to test and decide for yourself.  No one else can tell what your tastes are.

That's pretty much what I think regarding the other thread about hiring professional judges to tell you how to tweak your recipes. ;)

Capitalism at its best.  I love it.

I can see using such a service if you have an infection or some off-flavor you need help in identifying, especially if you are new to homebrewing.  But, as someone who finds the whole BJCP concept to be somewhat silly, to pay for a service to help you improve your beer, as opposed to just tweaking your recipe until you are happy with the results, also seems somewhat silly.  :)

General Homebrew Discussion / Re: Mosher Historical Beer Myths
« on: November 20, 2015, 09:26:18 AM »
For those interested in dispelling historic beer myths, Ron Pattinson's daily blog is a terrific read.

General Homebrew Discussion / Re: 2116 AHA Conf
« on: November 19, 2015, 08:57:25 AM »
NHC 2116 has already been announced for Mare Nubium, right?

I vote for the Temples of Syrinx.

Ingredients / Re: Secondary ingredients
« on: November 18, 2015, 01:25:00 PM »
I like coffee, a lot

I do, too.  And I like chiles, and fruit, and spices, and a whole lot of other things that I would never put in beer.  :D

General Homebrew Discussion / Re: Writing For Class
« on: November 17, 2015, 11:43:30 AM »
1. 25 years ago, my wife bought me a homebrewing kit to get me to stop my other current hobby at the time, which was growing weed in the basement (we had just bought a house next to a school, so that hobby was terminated).
2. Drinking the finished product. 
3. Emulating the great beers of Europe, that one cannot find fresh in the U.S.  Anyone can brew an IPA.  Horror story - many, they all involve spillage. I once had a stout I was racking upstairs spill, and the beer seeped through the carpet and floor and collected into the kitchen light fixture downstairs.
4. I never went to breweries much.  I prefer taverns. Dark, dimly lit taverns. I still go to taverns, as I enjoy a pint of PBR with a bourbon on the rocks. 90% of the time, I prefer what I have on tap at home to microbrewery offerings.
5. Screw bottles, go straight to kegs.

General Homebrew Discussion / Re: oxygen cleaners
« on: November 16, 2015, 10:20:17 AM »
Denny, did you heat the water up, or just did a cold soak?

General Homebrew Discussion / Re: oxygen cleaners
« on: November 16, 2015, 09:36:58 AM »
Okay, thanks.  I was looking at it for soaking my BK, so I wouldn't be touching the stuff.  Soak and run through my line to the drain.  So it looks like alkaline for me. 

I saw this weekend that the local hardware store has got the Craftmeister line in, so I wanted to research before purchase.  I like whatever works best.  ;D

General Homebrew Discussion / Re: oxygen cleaners
« on: November 16, 2015, 09:09:43 AM »
That comparison link that Denny posted would indicate that the best cleaner is Craftmeister Alkaline, not Craftmeister Oxygen.  Or am I missing something?

Beer Recipes / Re: The Czech Pils I'm making today...
« on: November 14, 2015, 08:17:53 PM »
Monday night I'm brewing german-style. So ive been doing some study. I was going to mash at 5.3, which I'm sure would be fine, but I heard that a german technique is to mash at ~5.5 to boost enzyme activity, and supposedly help clarity, then manually adjust post-mash/pre-boil to ~5.0 so I'm going to give that a go. Also step mashing so I can either be pleasantly surprised, or be able to say from experience that its not for me.

Side note, I used to think that Czech Pils wasn't german till someone pointed out that the CR used to be Bohemia... I've never been there so I can't say that for sure LOL

All true, except Bohemia was never part of Germany. Unless you count 1938-1945.   ;)

General Homebrew Discussion / Re: Weyermann Bohemian floor-malted pils...
« on: November 14, 2015, 07:47:22 PM »
Someone also mentioned that they thought it had a very Earthy flavor (read: dirt) to it as well.  Any thoughts on that?  I admit that I have experienced base grain that had that sort of "dirty" character to it.  I already have this malt and plan to use it for sure so my guess is that I will do something like a helles with it and do a single infusion mash around 150° or so.  Thanks gang... much appreciated.

You are confusing base malt flavor with Fuggles.

Yeast and Fermentation / Re: Uh oh. looks like an infection
« on: November 13, 2015, 11:18:33 AM »
I was thinking more along the lines of dry hopping with Fuggles.

Yeast and Fermentation / Uh oh. looks like an infection
« on: November 13, 2015, 10:50:43 AM »
On November 1, I brewed 5 gallons of a 1.050 patersbier. The thought was, it would be starter wort for 10 gallons of a 1.080ish tripel.  I split the wort into two large glass carboy primary fermentors.

Due to the fact that I was watching football on a Sunday, I let the immersion chiller run for a bit too long, and the wort got chilled to 60°F.  I collected the wort anyway,2.5 gallons in each carboy, oxygenated, and pitched one yeast vial of WLP500 Monastery (aka Chimay) and WLP575 Belgian blenad (aka Westmalle + Chimay + Chouffe).

Over the next 24 hours, the wort warmed up to the basement temperature of 64°F.  No activity.  48 hours after pitching still no activity.  I then taped a fermentor heater strip to the outside of the 2 carboys. Temperature rose to 72°F.  At 72 hours, finally some life in the 575, but nothing in the 500.  Finally, after 96 hours, I saw activity in the 500.

However, the 500 has looked funky from the get go.I t held a krausen head for only a day, then it sank. It then formed a large (maybe 6 inches in diameter and 2-3 inches tall) bubble that lasted a half a day. I have never seen anything like that.

I thought they were just about Wednesday (November 11), then last night I noticed a thin white scum forming on surface.  Uh oh.  This morning it is thicker, and has a light tan color to it.

The 500 is on the left, the 575 on the right.

This is what it looks like, taking a picture through the carboy neck.

I thieved a hydrometer sample out of each, and tasted them.  The 575 gravity was 1.008, tasted excellent, spicy phenols with a little fruit.  The 500 gravity was 1.012, and tasted good.  A bit bland, earthy, a little fruit, no spicy phenols, no sourness.  However, it had a slight "sauerkraut" aroma to it, for lack of a better word.

I've decided I am not going to chance my tripel with it, and just brew a 5 gallon batch.  However, my initial intention was to blend the two starter worts back into a single keg, chill, force carb and tap it.  Looking for input on the merits of still doing this.  It seems if I keep it chilled, I could arrest any sourness from forming, and have a pretty good beer on tap.  But I am not married to the idea, and can easily just dump it.

Yeast and Fermentation / Re: Banana ester in my lager after diacetyl rest
« on: November 10, 2015, 09:10:02 PM »
majorvices hits it!

I unfortunately started my last lager at 65°F.  I discovered that one cannot rely on dial thermometers stuck into kettles when a wet horizontal snow is falling at a rapid clip.  It is still fermenting, but I will be curious to see if I get a banana ester from fermenting too warm.  It is at 48°F now, but the damage may have been already done.

I once tried using 34/70 at 62°F and wound up with fruitcake pilsner.

General Homebrew Discussion / Re: Mash Hopping
« on: November 10, 2015, 02:24:07 PM »
I mash hop when I make a big American IPA and I want to clean some homegrown Cascades out of my freezer.

I use so many other additions that I have no idea whether it is effective.  But, as others noted, it smells nice.

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