Show Posts

This section allows you to view all posts made by this member. Note that you can only see posts made in areas you currently have access to.

Messages - chumley

Pages: [1] 2 3 ... 50
General Homebrew Discussion / Re: Why Do You Homebrew?
« on: July 13, 2016, 01:04:05 PM »
I have been brewing for 25 years for a couple of reasons, which have been touched upon:

1.  Cost.  An 11 oz. bottle of a Belgian tripel costs around $6-7 at my local shop.  Like, WTF?

2.  Freshness.  Some European styles taste better fresh, like alt and bitter.  And those are hard to find around here.

3.  Tastes better.  I think my IPAs taste better than about 90% of the IPAs I taste.  Mostly, I can avoid hop varieties that I do not like.

General Homebrew Discussion / Re: Best way to store empty kegs?
« on: June 27, 2016, 12:30:24 PM »
Clean. Sanitize. Push the sanitizer out with CO2. Prairie it to some level, say 10 to 20 PSI. You then have a sanitized, O2 free keg ready to fill. If it does not hiss when you pull the PRV before filling, you have a leak to find and fix.

I do this as well.

I am going to do a 10 gallon batch of a simple Belgian blonde, split between WY3522 and WY3787.

In the fermentors.  A successful brew day.  Nothing went wrong.

OG 1.052, 10 gallons

18 lbs. Avangard pils
2 lbs. Weyerman wheat
0.75 lbs. melanoidin
0.5 lbs. biscuit

Mashed at 150°F for 60 min, 158°F for 15 min. Batch sparged

2 oz. Strisselspalt FWH
2 oz. Challenger 7.1% 75 min
3/8 oz. crushed coriander 10 min

Boil for 90 min.

I am going to do a 10 gallon batch of a simple Belgian blonde, split between WY3522 and WY3787.

The Pub / Re: Curse is over in cleveland
« on: June 21, 2016, 04:05:20 PM »
Very happy that the Cavs won, especially against Golden State. Not that I have anything against Golden State, except I despise all their bandwagon fans.

Your typical Cowboys/Yankees/Warriors fan (courtesy of Jimmy Kempski of the Philly Voice):

Commercial Beer Reviews / Re: Old Tankard Ale
« on: June 13, 2016, 10:24:39 AM »
I found it on tap last weekend, and it was even better than the canned product.

General Homebrew Discussion / Re: Clear Beer!
« on: June 12, 2016, 05:02:50 PM »
Okay, why not.

Classic American Pilsner.

6 row malt and flaked maize.  No finings.

The Pub / Re: Top Three: Underrated 60s/70s Rock and Blues
« on: June 06, 2016, 01:40:22 PM »
1. Elvin Bishop
2. Amazing Rhythm Aces
3. Ditto on Rory Gallagher

Commercial Beer Reviews / Re: Old Tankard Ale
« on: June 05, 2016, 07:30:14 PM »
This thread just made sense out of something I read on Facebook. 

Don't read Facebook

A guy at the club was at a contract brewery in Detroit last night named Brew Detroit. He said the bartender said they will be brewing Stroh's using the "original"recipe. When I read that, I saiD Stroh's is brand that is owned by Pabst. Why brew it there? If there is the contract litigation and such going on, I think I have an answer.

"Original" recipes always make me wonder how original. None of the hops listed for the old Tankard existed back in the 1930s.

When I was in Ireland last fall, a very small brewery produced a stout called Burren Black which I thought was outstanding.  The brewer told me he uses both roasted barley and black patent in it.

Commercial Beer Reviews / Old Tankard Ale
« on: June 01, 2016, 03:35:12 PM »

I saw this in the store the other day, and immediately picked it up when I saw it was brewed by Pabst.

Adios, craft ale.  This macro-brewed ale is the real deal. As the website states:  Utilizing the original Brewer’s Log recipe from 1937, this historic American Ale will be sure to satisfy today’s Craft centric millennial consumer. Brewed with 2-row, imported Cara-Munich and Cara-Aroma malts with Nugget, Liberty, Willamette and Cascade hops, this classic American Ale exhibits the fruitiness and maltiness of an extra special bitter.

Beer of the year.

About 10-12 years ago, I had a nasty pediococcus infection in my brewery, which came about the same time I was brewing lambics.  Think I threw out at least 4 batches.  I did get rid of it, eventually, through a combination of bleach soaks, heat, and quaternary ammonium.

Now I have a low level brett infection, which slightly sours some long sitting beers.  I haven't decided whether to get rid of it yet or not.  I am preferring the soured keg of doppelbock over the too sweet unsoured version that I had at Christmas.

Commercial Beer Reviews / Re: NE IPA reviews
« on: May 23, 2016, 08:25:29 AM »
I personally find the thick grittiness enhances the juiciness of an IPA.  But maybe that's just me.

Yeast and Fermentation / Re: Current thoughts on hefe strains
« on: May 10, 2016, 01:10:02 PM »
Chalk me up as another fan of WY3333 for weissbier.

Yeah, I quit reading when I hit the "throw away your copper chiller" part.

Pages: [1] 2 3 ... 50