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Messages - chumley

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166
Beer Recipes / Re: Bink Blond recipe
« on: May 24, 2014, 08:32:09 PM »
....and after a couple of weeks cold conditioning, this is definitely a winner.  One of the top 20 beers I have ever brewed.

To wit, best Belgian blonde I have ever brewed.  Getting rid of the small spice additions, the small percentages of biscuit/amber/honey/whatever malts....this is a good thing.

The more I brew, the more I like the simplest beers.

167
Beer Travel / Re: Any recommendations for Brussels/Bruges?
« on: May 24, 2014, 11:52:06 AM »
All great suggestions.  The only thing I would add is the Half Moon Brewery in Brugge.  Awesome beer cheese soup for lunch.

http://www.tripadvisor.com/Attraction_Review-g188671-d655200-Reviews-De_Halve_Maan_Straffe_Hendrik_Brewery-Bruges_West_Flanders_Province.html

168
Yeast and Fermentation / Re: Wyeast Paks arrived swelled
« on: May 23, 2014, 06:56:37 PM »
They're in the yeast.  All the inner bag has is wort, and demonstrates that the yeast is viable through the swelling.  Something that you already know by now.

I would just make a starter and forget about the inner bag.

169
All Things Food / Cooking with Belgian candi syrup
« on: May 23, 2014, 08:15:01 AM »
I get spam email once a week from Saveur magazine, which gives dinner suggestions for the week.  They had a recipe for Vietnamese pork meatballs the other day that looked intriguing:

http://www.saveur.com/article/Recipes/Bun-Cha-Vietnamese-Pork-Meatball-Noodle-Salad

As you can see, the recipe calls for caramelizing sugar.  Being lazy, I just skipped that step and used a couple of tablespoons of D45 amber candi syrup.

I grilled them up last night for dinner, along with the rice noodle, herbs and lettuce.  Amazing!  The caramelly syrup with the salty fish sauce and shallots made those grilled morsels fantastically delicious.

My only other tweak was to the sauce.  I didn't have any green papaya, so I made this version of Nuoc Cham instead:

http://www.nytimes.com/2005/06/29/dining/294krex.html

170
FWIW, I brewed a Belgian blonde with the Belgian blend.  I started in the low 60s, and in two days I ramped it up to 80 (I was aiming for low 70s, but I overshot my target).  In the final product, the fruity esters take a back seat to the spicy phenolics.  I was a little disappointed at first, but after a month in the keg in the kegerator, the phenolics have tamed a bit and the result is a very nice beer.

I made a 1.5 L starter with the vial for a 5 gallon batch. OG was 1.060 or so.

171
I was going to brew this morning, but it was so nice I decided to go creek fishing.  I caught 5 trout, all 14-16 inches long....3 browns and 2 rainbows. 

Not bad for a morning of creek fishing. The dog appreciated that decision.

Beer related.....I have 5 gallons of dubbel and 5 gallons of tripel that I will probably keg tonight.

172
The Pub / Re: Pete Coors doesn't get it
« on: May 06, 2014, 12:59:29 PM »
I think you all are being a little harsh on Pete.

The one area I think he is wrong, is his insistence on having bars provide taps for that miserable swill he sells called "Coors Light".

He should be telling them, instead, to put on tap his own favorite beer, "Coors Banquet Beer", aka Original Coors.

If my local establishment had that on tap, I probably would order that about 50% of the time over the usual blah   blah lineup of American craft beers. It tastes like beer, and goes great with a Maker's on the rocks.

173
Beer Recipes / Re: Bink Blond recipe
« on: May 05, 2014, 02:04:32 PM »
This came out pretty good.  I took it to a conference last week, and served it at the company's hospitality suite. I got a lot of positive comments, no negatives.

I started fermenting in the low 60s, then ramped up to the 70s, using a brew belt and a blanket.  It got a little warm once, and the result was that I had a little more spicy phenolics than what would be expected in Bink - both in the Trappist Blend WLP575 and the Chimay WLP500 beers.

I fermented the beer in buckets for 3 weeks.  I dry hopped each fermentor for the last week with a half ounce each of Styrian and Kent Goldings, before kegging.  They were then cold conditioned for a couple of weeks.

I think next time I will use straight pilsner malt, ferment cooler, and maybe more dry hopping or late hop additions.  All and all, a good first attempt.

174
General Homebrew Discussion / Re: How was the weekend?!
« on: April 28, 2014, 08:39:09 AM »
Saturday I went fishing and caught my limit (5) of rainbow trout between 2-3 lbs. in size a piece.  I filleted them up and smoked them over alder Sunday.

Besides smoking fish and yard work Sunday, I did jumper Bohemian Pilsner and Belgian Blond to fresh kegs to get them off the settled yeast.  I am taking those two kegs to a conference I am attending this week. My company hosts a hospitality suite, and I am bringing the beer.  I will educate the masses on how you can have virtually the same grain and hop bills, yet end up with two totally different beers because of the yeast.

175
The Pub / Re: Have you ever ......
« on: April 25, 2014, 01:45:26 PM »
“One teaspoon per beer, right before you start drinking.”

There is no way in hell I am going to eat a half a cup of dried yeast.

176
Kegging and Bottling / Re: My First Lager
« on: April 16, 2014, 09:13:14 AM »
When I used to bottle lagers, I never added yeast and my bottles always carbed.

I did try to siphon a little of the settled yeast cake into the bottling bucket, and that got stirred around with the priming sugar.

177
Commercial Beer Reviews / Re: Fuller's Vintage Ale
« on: April 10, 2014, 08:58:04 PM »
I'm enjoying a bottle of the 2004 vintage, in honor of ten years in Illinois .......

No offense, but such an anniversary would turn me towards 100 proof and Steel Reserve.  ;)

That snarky remark aside, I agree that the Vintage Ale is an incredible beverage.

178
The Pub / Re: Spring Brewing Inspiration
« on: April 10, 2014, 08:51:56 PM »
I don't know...
I don't know...
I don't know where I'm gonna brew
When the volcano blows

179
Yeast and Fermentation / Re: Dry Yeast
« on: April 10, 2014, 07:51:26 AM »
I have fermented BRY 97 at 60°F with great results.

I've never noticed the lag time issue.  I have noticed that it drops a lot faster than US-05, so it has become my go to yeast for APA/IPA. And yes, the yeast cakes work great for a second pitch.

180
Events / Big Brew Extract Recipe Errors
« on: April 07, 2014, 04:02:56 PM »
I was looking at the recipes for this year's Big Brew event and accidentally clicked on the extract recipes. I noticed an error in one, and then checked the other two, and found a second error.

http://www.homebrewersassociation.org/wp-content/uploads/Black-Dog-Lager-Schwarzbier-Extract.pdf

This one lists Munich malt, but doesn't specify a mini-mash for it.  It does reference Munich extract which does not appear on the ingredient list.

http://www.homebrewersassociation.org/wp-content/uploads/Regal-Pale-Ale-Extract.pdf

This one has wheat malt on the ingredient list, but doesn't talk about it in the recipe specifics.

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