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Messages - chumley

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16
Ingredients / Re: What makes a good bittering hop?
« on: October 26, 2017, 08:59:58 PM »
The greatest bittering hop of all time is Cluster.  Hands down.

What's so great about it?  Because it grows everywhere for free?  I don't understand.

No, it gives a great flavor when only used as a bittering addition, that can only best describe as the flavor of beer as I knew from growing up.  A slight elderberry fruity taste. Great in all types of beers, lagers, porters, mild/brown ales, RIS, you name it.  Maybe the only place it might not be welcome are American IPA hop bombs, but I have used Cluster to bitter them, and had no adverse effects.

17
Ingredients / Re: What makes a good bittering hop?
« on: October 24, 2017, 05:10:32 PM »
The greatest bittering hop of all time is Cluster.  Hands down.

18
General Homebrew Discussion / Re: What's Brewing this Weekend?
« on: October 20, 2017, 07:32:31 PM »
In anticipation of an Iggles playoff appearance, yesterday I took off work and brewed a Winter Warmer

OG 1.066, 10 gallons

24 lbs. Avangard pilsner malt
2 lbs. Weyermann melanoidin malt

Mash at 148°F for 90 min

6 oz. Hallertauer Mittelfruh FWH
2 oz. Cluster boil
1 oz. Saaz 10 min

Had to take a conference call in the middle of the boil, so I boiled for 3 hours.  That’s okay, it got my gravity where I wanted it.

Split between WY2006 Bavaria and WY2308 Munich yeast cakes.  Racked and kegged 10 gallons of Classic American Pilsner from those fermenters.

19
All Grain Brewing / Re: Briess copper malt
« on: October 16, 2017, 05:17:16 PM »
I would be concerned that the copper malt would oxidize the mash.....(ducking)

20
General Homebrew Discussion / Re: Help Me Make a Better Brew Day
« on: October 12, 2017, 03:15:53 PM »
Football!  My man cave, equipped with a big screen TV, is in the basement adjacent to my brew room, and I brew outside of that area.  When there is some down time (mashing, sparging, boiling), pour a brew from the kegerator and check out the scores.  That, and the ceramic grill ready for sausages at all times, keeps everyone interested.

21
Ingredients / Re: bud hops
« on: October 11, 2017, 05:13:41 PM »
I asked a Budweiser brewer that question once, back in the 1990s, and he told me they used 11 varieties.

22
All Things Food / Re: Why buy a 22" WSM
« on: September 13, 2017, 11:26:06 PM »
Bigger is better.

My ceramic grill is 18.5" by 25".  I can start the wood and charcoal, get the temperature set around 200-225, and not have to check the temperature for 6-8 hours at a time with this bad boy.


23
Ingredients / Re: Cascade wet hops
« on: September 13, 2017, 04:13:21 PM »
Dry them for a couple of days and then use them for dry hopping.

That's what I am planning to do with the Cascade wet hop ale I brewed yesterday.


24
General Homebrew Discussion / Re: Malt liquor question
« on: September 05, 2017, 09:28:44 PM »
I vote for "none of the above".

25
Ingredients / Re: Which base malts do you keep in stock?
« on: August 28, 2017, 08:45:39 PM »
I burn through the Avangard pilsner malt much fast than any other.  I brew a lot of lagers and Belgians, so that explains that.

26
Yeast and Fermentation / Re: Reusing yeast shortcuts
« on: August 28, 2017, 05:45:00 PM »
When I save a yeast cake from a primary to reuse later, I dump a can of cheap factory beer (like PBR) into the fermentor to swirl around and get into solution, then pour it into a sanitized growler.  The yeast and beer will then separate, leaving the yeast under a safe blanket of beer with little to no flavor.  Its all ready to go when I add  oxygenated starter wort to it when I am ready to brew.

27
The Pub / Re: The approaching darkness
« on: August 27, 2017, 07:51:49 PM »
My wife and I drove down to West Yellowstone the day before and got a hotel room.....for $350!  Yikes!

But it was well worth it.  We headed west on U.S. 20 aiming for Ashton, Idaho.  Shortly outside of Island Park, we hit terrible traffic.  With her phone, the wife found a gravel road that we turned off on, and drove for 25 miles.  That in itself was pretty cool.  I was glad I took the pickup and not the car.

Yes, I agree that it isn't worth bothering unless its total.

One note of interest, though. One of my friends who stayed home went fishing during the eclipse.  He said the trout bit like crazy during it, he hooked 5 nice ones.

28
The Pub / Re: The t test, p values, and a bit of history
« on: August 26, 2017, 03:20:23 AM »
Like Denny, I am old, but unlike Denny, I do not screw around or care about experiments.

However, when I hit a home run, I am willing to share the details.

BREW PACMAN'S BLACK WIDOW KOLSCH, ONLY SWAP OUT THE HONEY MALT FOR MELANOIDIN.

If one brewer pays attention to the above, then my work is done.

29
Kegging and Bottling / Re: Common Keg Leaks
« on: August 23, 2017, 03:11:55 AM »
I believe the o-rings under the gas in and liquid out dip tubes are the biggest culprits. YMMV


Sent from my iPhone using Tapatalk

The gas in has been my number one culprit.

30
General Homebrew Discussion / Re: Pliny the Elder
« on: August 16, 2017, 12:31:17 AM »
FWIW, the hop bill has changed over the year, while the grains and sugar addition has been pretty much constant.

Here is the hop bill from 2006.

Chinook leaf 13% 1.5 oz. Mash Hop (Yes, another old recipe, but it was Russian River's at the time)
Warrior pellet 15.6% 2.75 oz. 90 min
Columbus leaf 14.3% 0.5 oz. 90 min
Simcoe pellet 12.0% 1 oz. 45 min
Cententiial leaf 9.1% 2.25 0 min
Simcoe pellet 12.0% 1 oz. 0 min
Columbus leaf 14.3% 1 oz. dry
Centennial leaf 9.1% 0.75 oz. dry
Simcoe leaf 12.0% 1.25 oz. dry

I have brewed this version a couple of times and loved it.  Tried the newer 2012 recipe once, and did not like it as much - a little more dank than the original.

That calculated to about 235 IBUs, which freaked people out.

But it is awfully good.  The only issue with the recipe is the amount of wort absorbed by the hops.  As later recipes noted, I scaled up to 8 gallons, in order to collect 5.  Wretched excess. But quite wonderful.

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