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 4 ... 41
Yeast and Fermentation / Re: British Ale Yeasts
« on: August 31, 2015, 12:43:26 PM »
I've had good results with 1187 even though everyone seems to hate it :D

You're not alone.  I am another big fan of Ringwood.

For beers with significant percentages of wheat and/or rye, I like the old 40-60-70 (°C) step mash schedule, and for a lot of Belgians and lagers I go with a 60-70.  But more often than not, I just do a single infusion.

while the WY2565 beer was much “funkier” for lack of a more appropriate term. Not funk like a sour beer or Brett, just a lot more yeasty character (not specifically esters or anything).

The term that I have seen used, and agree with, is "winey".  That winey character is why my preference goes to WY2565.

Yeast and Fermentation / Re: Recommendations for Oktoberfest yeast?
« on: August 31, 2015, 09:49:48 AM »
You're a little late if you are brewing for this upcoming Oktoberfest.  ;)

Another vote for WY2308.

WY2278, the Czech pils yeast, also makes a nice dry but malty O'fest.

Homebrew Weddings / Re: Brewed for Small Wedding This Summer
« on: August 29, 2015, 08:14:10 PM »
Good work!  You will find as you brew more for main events, that the commercial kegs will sit while your homebrew gets drained like there is no tomorrow.

I have only one beer bottling tip:

1.  Throw all those bottles away and invest in a kegging system.   :)

I am very happy that I no longer have vast stores of dusty bottles in my basement.

Yeast and Fermentation / Re: British Ale Yeasts
« on: August 29, 2015, 07:21:30 AM »
I like the aforementioned Fuller's, West Yorkshire, and WLP023 Burton yeasts.  Another great yeast worth mentioning is Brakspear, WY1275 Thames Valley.  It finishes a bit drier than Fuller's, but still has those wonderful fruity esters.

General Homebrew Discussion / Re: lesser known hop recommendations
« on: August 28, 2015, 08:12:22 PM »
Cluster and Bullion for old school hop flavor and aroma.


All Grain Brewing / Re: 50:50 or 60:40 Wheat to Vienna for Hefeweizen?
« on: August 27, 2015, 10:03:45 AM »
FWIW, a friend of mine who is very knowledgeable about weissbiers and have been to Germany several times told me that many German breweries use pale ale malt instead of pilsner malt in their grists.  So, vienna malt may be truer to style. 

I always like reading about experiments that confirm what I have been practicing for the last 20 years.  :)

Commercial Beer Reviews / Re: Orval
« on: August 21, 2015, 04:42:29 PM »
They serve a soft limburger cheese with it, which is not in the stupid cellphone camera view.  :D

Commercial Beer Reviews / Re: Orval
« on: August 21, 2015, 09:20:08 AM »
Yes, it is earth shattering at the brewery...

Beer Recipes / Re: Cream Porter ish?
« on: August 20, 2015, 10:54:27 AM »
A whole pound of pale chocolate would seem to be a bit too much, at least to my tastes. Personally, I would drop that to about 6 oz.

Commercial Beer Reviews / Re: Things you wish breweries would figure out
« on: August 20, 2015, 08:57:54 AM »
Don't restrict growler sales to your dull everyday line up and not your seasonals.

Commercial Beer Reviews / Re: Paulaner Original Munich (Helles)
« on: August 20, 2015, 08:50:31 AM »
My personal theory on why these German light lagers have that bready/malty flavor that is so hard for a homebrewer to replicate, is that they are using fresh malt, just days or weeks out of the malting house, as opposed to months or years.

Just a theory, I have no way of knowing whether it is true.

Pages: 1 [2] 3 4 ... 41