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Messages - chumley

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16
Ingredients / Re: Malt base for an orange hue
« on: April 06, 2017, 10:45:28 AM »
Assuming you are brewing 5 gallon batches, try adding a pound of caravienne to your base malt mix. 

17
Yeast and Fermentation / Re: Belgian Single
« on: April 05, 2017, 09:29:49 AM »
1214 is a great yeast.  Having had a couple of glasses of Chimay Doree at their tavern a few years ago, I can attest it makes a fine single.  :D

18
Sounds like Northern Brewer.  Years ago they sent me a 50 lb. sack of DME by mistake.  I think I made starters out of that for 5 years.  At the end, it had turned into hard DME brickettes.  But it still made good starters.

19
All Grain Brewing / Re: Looking to upgrade
« on: April 04, 2017, 08:56:11 AM »
I am cheap.  My cheap set up is this with for a boil kettle and heating up strike water:

https://www.amazon.com/dp/B00BSGL82Y/ref=asc_df_B00BSGL82Y4923785/?tag=hyprod-20&creative=394997&creativeASIN=B00BSGL82Y&linkCode=df0&hvadid=167140576504&hvpos=1o1&hvnetw=g&hvrand=2805664501782737842&hvpone=&hvptwo=&hvqmt=&hvdev=c&hvdvcmdl=&hvlocint=&hvlocphy=9021299&hvtargid=pla-272684515126

I mash in a Coleman Extreme cooler with a sure screen.  I have two propane burners, and a second 7.5 gallon kettle for heating up sparge water, decoctions, etc.  I brew on a stand, but a pump certainly could be an improvement (did I say I was cheap?).

I chill with a Hydra immersion copper chiller. That's about it.

20
General Homebrew Discussion / Re: Favorite Brew Music
« on: April 03, 2017, 09:37:18 AM »
I've got a vast collection copied onto iTunes that I have on an iPod that I connect to a Bluetooth speaker in my brewing room in the basement.  I just hit the random mix button and let it run, then stop it when I am done brewing.  So I am listening to a lot of different stuff, mostly old. Motown, reggae, funk, classic country, alt country, 50s/60s/70s pop, 50s/60s/70s/80s/90s rock...the alt country is about the only new stuff. No hair bands, today's hot young country, or modern pop.

As for drinking while brewing.....this year I gave up drinking for Lent.  Last month I brewed 40 gallons of beer, and all four batches are looking pretty good.  Although I usually drink while I brew, the big thing is not drinking has really motivated me to brew.  In 10 days when Lent ends I am really looking forward to trying some new homebrews that I haven't even tasted yet.  :)

21
All Things Food / Re: Wings
« on: April 02, 2017, 08:38:16 PM »
I grilled Korean wings today, following this recipe:

https://cooking.nytimes.com/recipes/1015017-korean-style-chicken-wings

I have to say, they were delicious.  My wife liked them a LOT more than my usual Buffalo wings.  The boatload of fresh garlic and ginger flavor is a big plus.

22
All Grain Brewing / Re: Traquair House Clone boil down process
« on: April 02, 2017, 08:33:16 PM »
What is the LoDo method for brewing Skotrat's Traquair House clone?  Thanks in advance.

23
All Grain Brewing / Re: Reinheitsgabot and 'Real Ale'
« on: April 01, 2017, 09:13:32 PM »
-----------
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3. CAMRA defines 'Real Ale' as a beer brewed from traditional ingredients (malted barley, hops, water and yeast). They go on to say it is matured by secondary fermentation in the container from which it is dispensed, and served without the use of extraneous carbon dioxide.

--------

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This is total hooey, this notion that the Brits brew real ale following the Reinheitsgebot.  They are the kings of sugar and caramel color.

If you are brewing real ale without sugar or adjuncts you are doing yourself a disservice.

24
General Homebrew Discussion / Re: New Beer Style
« on: April 01, 2017, 04:19:24 PM »
Stevie, it's sad that this forum doesn't allow me to upvote that post!

25
General Homebrew Discussion / Re: What's Brewing this Weekend?
« on: March 31, 2017, 09:41:04 AM »
Mashed-in a tripel this morning.  28 lbs. of malt and 10.5 gallons of water pretty much fills my Coleman extreme cooler to the brim.

26
Beer Recipes / Re: Recipe Design Webinar
« on: March 30, 2017, 12:32:28 PM »
I was going to tune in, as I am looking for help on formulating a recipe for an all-wheat British bitter with Fuggles.  Then I thought that this might not be the appropriate venue.

27
Yeast and Fermentation / Re: Cali V
« on: March 30, 2017, 09:27:06 AM »
I use the Wyeast equivalent WY1272 and like it a lot.  Slightly thicker mouthfeel than Chico.

Try the dry yeast equivalent sometime, BRY 97.  It's really good as well.

28
Yeast and Fermentation / Re: Help troubleshooting, 34/70
« on: March 30, 2017, 09:15:46 AM »
I've never got diacetyl from 34/70, and I use just one packet, but I let my lagers ferment for a month.  I will have to try the fast lager method now, as I love the diacetyl in my Bohemian lagers (I am a quarter Czech).  :D

29
Ingredients / Re: Favorite hop mix?
« on: March 29, 2017, 12:54:36 PM »
Clusters and Saaz (well, Clusters and any noble hop).

Northern Brewer or Perle and Hallertauer.

Styrians and Saaz.

Challenger, Target, Styrians, and EKGs.

Chinook, Centennial, Amarillo, and Cascade.




30
All Things Food / Re: Wings
« on: March 29, 2017, 09:16:26 AM »
Having made many flavors of wings over the years, my favorite is still good ole Buffalo wings.  Grilled.  Here is how I make them:

Use whole chicken wings.  Cut off the flipper.  Season with your favorite seasoning salt (I use our local Montana product, Alpine Touch).

Grill offset in a kamodo-type grill.  Lump charcoal, a handfull of wood chips.  Should take about 45 minutes in a 325° grill.

Meanwhile, make the sauce.

A cup or so of Frank's
1/4 to 1/2 stick of butter
A few drops of Tabasco
A few drops of red wine vinegar

Melt over low heat on the stove.

Once the wings are cooked, dip in the sauce pan individually and put back on the grill for 5-10 minutes.

For mild wings, dip and grill once.  For medium wings, dip and grill twice. For hot wings, dip and grill thrice.

Serve with celery sticks and bleu cheese dressing.

My wife prefers Hoisin wings.  She takes a jar of Hoison sauce, butter, a tablespoon or so of peanut butter, and a couple of tablespoons of my Buffalo sauce.  They are pretty good, but a little too sweet for me.

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