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Messages - chumley

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16
The Pub / Re: The t test, p values, and a bit of history
« on: August 25, 2017, 08:20:23 PM »
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.

17
Kegging and Bottling / Re: Common Keg Leaks
« on: August 22, 2017, 08:11:55 PM »
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.

18
General Homebrew Discussion / Re: Pliny the Elder
« on: August 15, 2017, 05:31:17 PM »
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.

19
Beer Recipes / Re: Oregon Nut Brown Ale
« on: August 15, 2017, 09:49:01 AM »
Thanks Denny.

Googling a bit, I see I was off by a few years.  It was actually 1993!

http://roguechocolatestout.blogspot.com/2008/02/tasting-1993-oregon-nut-brown-bottle-in.html

No wonder I can't find a recipe for this.  It predates when Al Gore invented the internet!  ;D

20
Beer Recipes / Re: Oregon Nut Brown Ale
« on: August 15, 2017, 08:44:58 AM »
Ahh...okay.  I was scratching my head at the 1/2 teaspoon of extract, but then I read the note at the end about Northwestern extract, which I have never heard of.

The original recipe called for the sort you would add to a late, like Torani.  I know it was a lot more than a 1/2 teaspoon.

21
General Homebrew Discussion / Re: Pliny the Elder
« on: August 15, 2017, 08:40:47 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.

22
Beer Recipes / Oregon Nut Brown Ale
« on: August 15, 2017, 08:04:15 AM »
Many years ago, Zymurgy published a recipe for Oregon Nut Brown Ale, that was served at the annual AHA convention/NHC.  I believe it was held in Portland, late 1990s /early 2000s.  I brewed it years ago and liked it a lot.  Going to look in my hard drive to see if I had the recipe, I found a corrupt Word Perfect file with it that had most of it.  Here's what I have, from the recovered file, for 5 gallons:

7 lb. pale 2-row
1 lb. pale 2-row, toasted at 375F for 40 min
1/2 lb. Victory
1/4 lb. Caravienne
1/4 lb. Biscuit
1/2 lb. crystal 10L
1/2 lb. crystal 80L
1/8 lb. crystal 120L
1/8 lb. Special B
1/8 lb. chocolate malt
2 lb. light DME
1/4 lb. brown sugar
1.5 oz. Whitbread Goldings 7.7% boil
60 min 0.5 oz. EKG 6.4% aroma 5 min

132F for 20 min, 154F for 2 hours. OG 1.076 FG 1.024

This is where the file turns into gibberish.  What is missing is the amount of hazelnut extract that was added to the secondary.  I know there are a few old timers here, any one have this recipe and recall the amount?  I am thinking 1/4 oz.  or so, but I can't remember.

P.S.  Yes its an old recipe, no need to make fun of the mash schedule.


23
Beer Recipes / Re: Fire Season Honey Wheat
« on: August 11, 2017, 11:09:59 AM »
"I can get a really nice local honey with  really nice depth of flavor." 

Not surprising, since Missoula is surrounded by fields of knapweed, a noxious weed that makes for awesome honey.   ;D

24
General Homebrew Discussion / Re: Great find!
« on: July 30, 2017, 08:50:29 PM »
Congratulations.  You are all doing your best to ruin what was once a fine hobby.  ;)

25
Beer Travel / Re: Portland, Oregon
« on: July 27, 2017, 04:22:13 PM »
For food in Portland, I loved "Lardo".  The name says it all.

26
Yeast and Fermentation / Re: Help with a wee heavy
« on: July 25, 2017, 04:02:07 PM »
I would rouse the yeast and raise the temperature to 70.

This bears repeating.

27
General Homebrew Discussion / Re: Lager Won't Clear
« on: July 24, 2017, 01:46:02 PM »
Thirty days of lagering generally clears everything.

28
General Homebrew Discussion / Re: What's Brewing this Weekend?
« on: July 24, 2017, 01:01:26 PM »
One of my bitters wasn't ready to rack (%&@# West Yorkshire yeast is a true top cropper, takes forever to drop), but my lagers were.  So I brewed Classic American Pilsner yesterday.

10 gallons, OG 1.055

16 lbs. six-row malt
6 lbs. flaked maize

Mashed in with 1 tsp CaCl at 152°F for 60 min, add hot water infusion to raise to 162°F for 15 min.
Boil for 90 min.  This time I did not add any lactic acid or acid malt to the mash, as I usually do with pilsners, as I am trying to get more of that grainy six row character, and my last few have been a little too smooth.  We'll see how this turns out.

2.2 oz. Saaz FWH
2 oz. Cluster 45 min
1.8 oz. Strisselspalt 5 min

Split between yeast cakes of WY2038 Munich and WY2206 Bavarian. The clarity between the helles I racked into kegs was noticeable.  The 2308, which used an extremely fresh smack pack, was clear and bright, while the 2206 was slightly hazy.   Nothing that 6 weeks of lagering can't fix.

29
General Homebrew Discussion / Re: What's Brewing this Weekend?
« on: July 21, 2017, 04:51:50 PM »
I am debating about brewing this weekend.  Normally, I do not brew this time of year, but with two British bitters finishng right now, the temptation to brew something english with fresh 1469 and 1187 yeast cakes is strong. :D

30
I admit that I screw around with multiple steps, but when it is all said and done, you can't beat the old Listermann mash regime of 150°F for 90 minutes.

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