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Messages - chumley

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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.

Ingredients / Re: Standard 2Row vs Pale Ale Malt
« on: August 19, 2015, 07:42:33 PM »
I have taken to blending pale and pale ale malts as of late, and have been pretty happy with the results for brewing ales with gravities greater than 60, with little or no crystal malt.

The Pub / Re: Retirement
« on: August 19, 2015, 07:39:18 PM »
Our only relief, Jim, is knowing that September is on its way.

Beer Recipes / Re: Avec les Bons Voeux
« on: August 19, 2015, 06:48:13 PM »
Finally got around to brewing today.  I decided to brew 10 gallons.  I ended up with this recipe:

28 lbs. Avangard pils
2 lbs. Weyermann wheat malt (for nice foamy head)
1 lb. Weyermann melanoidin malt
0.5 lbs. Dingeman biscuit malt

Mash at 150°F for 90 min

Boil for 2.5 hours to concentrate the wort

1 oz. Admiral hops 120 min
0.5 oz. Sorachi Ace 120 min
1 oz. Admiral hops 45 min
0.5 oz. Sorachi Ace 45 min
2 oz. Saaz 15 min
1.5 oz Styrian Goldings 5 min
1.5 oz. Strisselspalt knockout

Chilled to 62°F

Now, the sad part. As stated at the beginning I was going to use a yeast cake from a WY3724 saison. I racked the beer out of the bucket into a keg. While doing so, I notice a little brown dot floating around. At first I think it is a bit of dried krausen gunk floating around, or perhaps some yeast colony, and didn't think anything of it.

When I am nearly at the end of transfer, I see another one. And then another. I put my head into the bucket and peer at them closely.

Fruit flies! I don't know if they got in from air lock suck back, or if they crawled under the aluminum foil I placed over the airlock hole initially in order to avoid a stuck ferment.

Oh well. I tasted the hydrometer sample and it tasted fine....just like flat Dupont. But....not wishing to use a yeast cake with dead fruit flies in it, I dumped it.

Fortunately I have a growler with WY3711 slurry preserved and all ready to go as a back up plan.  So I pitched that.

The Pub / Re: Retirement
« on: August 19, 2015, 04:40:04 PM »
Our dream is sell it all, buy an RV lot in western Montana and one in Arizona. Bounce back and forth.

I highly advise against western Montana.  Looking out my window in Helena right now, I estimate visibility to be less than a quarter mile, due to all the smoke from forest fires.  With the ongoing drought, it is just going to get worse.

All Things Food / Re: Pig on a spit
« on: August 19, 2015, 08:06:20 AM »
Thanks everyone!

One last shot of the pig, shortly before carving.  The stomach stitches have been cut open, to brown the sausages a bit before serving. 

That caramelized pig fat was da bomb.

All Things Food / Pig on a spit
« on: August 17, 2015, 02:29:59 PM »
Saturday my wife and I celebrated our 25th wedding anniversary (its actually on the 18th) with a big party with 50 guests.  I ordered a pig from a local farmer (who feeds his pigs spent grains from the two local microbreweries).  Unfortunately, the local butcher is not equipped to shave them, so I was a bit annoyed when I picked it up Friday afternoon to find the head missing and the skin off.

So, I decided to treat it like a big boston butt.  I rubbed it down with a spice rub mixture (cumin, chili powder, onion and garlic granules, salt, black pepper, sugar) the night before and let it sit in the cooler.  The carcass weighed 48 lbs.

My buddy has a spit that he hooks up to an electric motor that spins it slowly. 

Here it is after 15 minutes.  We filled the cavity with 10 lbs. of locally made sausages - kielbasa, chorizo, andouille, linguica, and stitched it shut.

Here it is after 3 hours.  At this point, I began spritzing it frequently with 2 parts apple juice, 2 parts water, 1 part cider vinegar mop.

...and here it is shortly before carving it, 8.5 hours of spit roasting over charcoal, oak and apple.  We cut the belly open and finished grilling the sausages.

It turned out awesome.  Every raved about the skin (even though it wasn't skin, just the burnt tips.

I would have took more photos, but after the guests arrived I was too busy serving up beers - I had saison, IPA, classic American pilsner, and dunkel on tap.  There was not much left of the pig at the end of the day, and my guests polished off the 8% abv IPA keg.  ???

Beer Travel / Re: a Belgian in Vienna
« on: August 10, 2015, 03:48:16 PM »
My favorite beers in Vienna were definitely the weissbiers.  There was always a fresh one to be found on tap.

General Homebrew Discussion / Re: love my hydra
« on: August 10, 2015, 09:44:54 AM »
Yes, the side filter is what I was looking at. I didn't think of picking it up and attaching it to the immersion chiller during the last 15 minutes of the boil. That may work!

It's a beautiful day, middle of summer, temperature is only going to get into the low 80s here.

A perfect day to brew a big ole IPA.

10 gallons, aiming for OG of 1.075, lots of IBUs

24 lbs. Briess 2-row brewers malt
4 lbs. Weyermann Munich malt
1 lb. Briess crystal 40

Mash-in at 135°F for 15 min.  Raise to 149°F for 60 min.  Raise to 156°F for 20 min.

4 oz. Amarillo pellets FWH
2 oz. Columbus 120 minutes
2 oz. Warrior 120 minutes
1 oz. Citra 60 minutes
1 oz. Simcoe 15 minutes
1 oz. Simcoe knockout
2 oz. Centennial knockout
1 oz. Citra knockout

Going to pitch 2 packets of S-05 and 1 packet of BRY-97.

I tapped this yesterday, after each keg had been dry hopped for a week with an ounce each of Columbus, Simcoe, and Citra.  It might be the best IPA I ever brewed.

Beer Recipes / Re: Gotlandsdricka-saison-ish hybrid
« on: August 10, 2015, 08:20:29 AM »
Looks good.  If I were to tweak anything, I would bump up the rye another kilogram at the expense of the pale malt.

The 3711 will get your beer plenty dry without the sugar.

General Homebrew Discussion / Re: love my hydra
« on: August 09, 2015, 04:23:42 PM »
I love my hydra, too.  My only drawback thus far is that I would love to buy one of these filters to sit on the side of my kettle for adding pellet hops, which would work initially, but when you add the chiller for the last 15 minutes of the boil, the filter would have to get yanked.  Which defeats the purpose of late boil hop additions.

Anyone overcome this problem for us immersion chiller users?  I still use hop bags for pellets, but find myself questioning their efficiency in delivering hoppy goodness.  Because of that, I mostly use leaf hops, but they sure do take up a lot of space in my freezer (when you buy them by the pound).

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