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Messages - chumley

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Yesterday I brewed  best bitter

10 gallons, OG 1.045, 30 IBUs

11 lbs. Crisp Maris Otter
7 lbs. Malteurop two row.

Mash-in at 145°F for 30 minutes, add boiling water to raise to 156°F for 60 minutes more.

1 oz. Fuggles 60 min
1 oz. Challenger 60 min
1 oz. EKGs 15 min
1 oz. Willamette 15 min
2 lbs. dark Muscavado sugar 15 min
2 oz. Willamette knockout

Split between WY1469 West Yorkshire (Tim Taylor) and WY1275 Thames Valley (Brakspear)

Commercial Beer Reviews / Re: Beer Camp Hoppy Lager
« on: March 26, 2015, 09:35:45 AM »
Chalk me up as another one who did not care for this beer. It is good if you are trying to cut back on beer drinking, for one bottle of this and I was done for the night.

The whole IPL thing seems like a gimmick to me, anyway.

Yeast and Fermentation / Re: WY2278 in a BoPils?
« on: March 24, 2015, 10:37:10 AM »
There was an event at the World of Beer bar chain that had unfiltered-unpasteurized PU kegs flown over. Dang that was a good beer. Guess what - no Diacetyl!

I would be happy just to have the opportunity to taste non-skunked PU. 

Yeah, I'd love to try that.
Pilsner Urquell is in brown bottles now...I was surprised to find out it's not as, or at all, skunky.

Yes the 12 packs in the closed cardboard containers with the brown bottles are pretty darn good.

FWIW, when I visited the PU brewery in Pilsen  in 2002 and they gave you the tour with the old oak vat fermentors, and they pour you a small sample out of those vats, it has a little diacetyl.  I suspect the yeast in the keg that Jeff got cleaned up the diacetyl during the voyage over the pond.

General Homebrew Discussion / Re: step infusion mash for german pils
« on: March 24, 2015, 10:31:44 AM »
Is it time to start another decoction thread?

Simcoe and Citra are nothing.....the worst cat piss hops are CTZ.

After years of experimenting and getting burned, I am sticking with Cascade, Centennial, Amarillo, and Chinook (in that order of preference) for my American IPAs.

I do like the bigger New Zealand hops, like Pacific Gems, but I call those I brew with them British IPAs.

And I love Cluster hops.  Get no cat piss out of them whatsoever.

Yeast and Fermentation / Re: WY2278 in a BoPils?
« on: March 23, 2015, 08:40:45 AM »
Interesting, Thirsty Monk.  I have had excellent results using WY2278 in my bo pils.

Does WY2124 get you that little hint of diacytel, like WY2278? I always like that in a fresh PU.

Heh....I have 5 tanks.  Four 20s and a 30.  :)

General Homebrew Discussion / Re: Vienna Lager
« on: March 20, 2015, 08:38:29 PM »
Slightly over target today at 1.050, but I will accept that.  8)

The Pub / Re: Homebrewing in 2015
« on: March 20, 2015, 08:36:31 PM »
Well, before anyone thinks I am a genius, remember my caveat.  Brewing in my system, I know when I have water within a half gallon, just from looking at a bucket.  When malt is weighed out, I can guess how much it weighs within a pound or so.  Same goes for hops (within a half ounce).  The hard one was the mash temperature eyeball, but I think as long as I was somewhere between 140 and 165, I would be golden.

And the fact that I mash too long, and boil too long, like the brewers in the days of old, also helps.

The Pub / Re: Homebrewing in 2015
« on: March 20, 2015, 11:04:01 AM »
Several years ago I decided to try brewing not only without a computer, but without any measuring devices.  No thermometer, hydrometer, scale, measuring bucket.  Nothing.  Just to see what it would turn out like.

Brewed a simple APA with Cascade hops.  The cheating part would be, I suppose, 20 years of familiarity with my system.  I know when water is around 165°F for mash in from the gassy look it starts to get.

The final results is that it came out great, no different from any other APA.

Brewing a Vienna lager.  Happy First Day of Spring!  Going to be in the low 60s here today.

General Homebrew Discussion / Re: Vienna Lager
« on: March 20, 2015, 08:19:19 AM »
Coincidentally, Vienna lager is what I am brewing as of RTFN.  I mashed in a half hour ago.

Vernal Equinox Vienna

10 gallons, OG 1.048, 21 IBUs

12 lbs. Durst Vienna
6 lbs. Avangard Pils
3 lbs. Weyermann Light Munich
0.75 lbs. Weyermann CaraBohemian
5 oz. Weyermann Carafa I

Mash at 150°F for 90 min

2 oz. Hallertau Mittelfrueh FWH
2 oz. Hallertau Mittelfrueh 60 min
1 oz. Hallertau Mittelfrueh 5 min

I will split between yeast cakes of WLP833 German Bock and WLP940 Mexican Lager yeast

Looks like I am in the ball park, looking at these other recipes.  I have gone down the all-Vienna route before, and thought they were a bit one-dimensional.  First time using CaraBohemian.  I limited the amount to 3% of the grain bill, but hope to get a little of the "intense caramel falvor" into the final beer.

General Homebrew Discussion / Re: Books for noobs
« on: March 17, 2015, 08:04:33 AM »
For someone just starting out brewing, I would recommend Homebrewing Vol. I by Al Korzonas.

Commercial Beer Reviews / Re: Orval - disappointed
« on: March 16, 2015, 02:54:47 PM »
Definitely use the caravienne for the 13% malt addition.

Dry hop with Strisselspalt.  This I know for a fact, when I visited the brewery on October 2013.

Here are the dry hopped bales of Strisselspalt

And, going back to the OP, Orval does not travel that well in a bottle.  I have been burned quite a few times with old bottles.  But in Belgium, it is Heaven on Earth.

All Grain Brewing / Re: Decoction
« on: March 14, 2015, 12:05:40 PM »
For weissbiers I like to mash-in at 105°, raise that to 135°F, then raise that to 155°F, then lauter/sparge.

90% of the time I will do that as a step mash, but once in a while I will do a double decoction. For a dunkelweizen with Munich, I would go ahead and go with decoctions.  I think they are more worthwhile for a wheat and munich malt beer, as opposed to a pilsner.

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