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Messages - chumley

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166
Commercial Beer Reviews / Re: 36 of the best Tripels in the world
« on: March 13, 2017, 10:03:32 PM »
Yes, congratulations.  Nice company

Nice job.

But Straffe Hendrick?  Really?

And what is wrong with a Straffe Hendrick tripel?  I like it a lot.  The author's "boozy but dry" description is spot on.

167
The Pub / Re: Rebel Brewer Closing Retail and Warehouse
« on: March 11, 2017, 06:25:41 PM »
That sucks to hear about Larry's.  Whenever I made a roadtrip to Seattle, I always filled my pickup with sacks of malt from Larry's.  They sold Gambrinus malt from BC at really good prices.

168
Beer Recipes / Re: Bink Blond recipe
« on: March 11, 2017, 06:12:42 PM »
Yesterday's Belgian Blond recipe - minor tweaks to version from 3 years ago.

OG 1.055, 10 gallons

20 lbs. Avangard pilsner malt
0.5 lbs. Dingemann's biscuit malt
6 oz. Weyermann acid malt
1 lb. Simplicity candi syrup

Mash-in at 140°F for 60 min, 150°F for 30 min, batch sparge at 165°F

3 oz. EKGs FWH
1.5 oz. Challenger 60 min
2 oz. Saaz 5 min
2 oz. Saaz 0 min

Split between a 2 L starter of WLP Belgian blend, and 2 packets of Belle Saison.  This morning the blend is fermenting nicely....at 60°F!.  The dry yeast hasn't got started yet.  I will probably move the buckets upstairs tomorrow to warm them up a bit. 

It's been 3.5 years now since I have had a Bink blond, so I won't know if I am in the ball park.  I just know I should end up with a hoppy Belgian blond, which is a good thng.

169
General Homebrew Discussion / Re: What's Brewing this Weekend?
« on: March 10, 2017, 07:24:25 PM »
Brewing another attempt at a Bink Blond clone.  Six inches of snow yesterday has somewhat impacted my backyard brewery.  I mashed in at 140° instead of my targeted 148°F, I think because all my gear was icy cold.  Going to mash at 140°F for 60 min, then add boiling water to the mash tun to get around 154°F for another half hour.

170
General Homebrew Discussion / Re: Metallic
« on: March 09, 2017, 12:14:22 AM »
If its a split batch with different yeasts and the other keg is fine, sounds like the yeast.  Although I agree with Denny, I usually associated metallic off-tastes with oxidation. 

Four generations of farmhouse yeast may have picked up something along the way, in terms of mutations, infections, etc. I've done up to 6 generations of lager yeast, and have noticed that the later generations were not as squeaky clean as the first couple. Now I tend to stop at three.

What if one keg needs passivated and one does not? Metallic flavors, except for in some cases of dark beers at very cold temps, almost always indicate metal got into your beer somehow. Either through the water or though an item that is in need of passivation.

Also, every passivation process I have ever done say drain the acid, but don't rinse for 24 hours.

I just have a hard time believing that a manufacturer would sell a brand new keg without telling you that it needs passivation.  I would assume that all new kegs come passivated.  I have only bought one new keg, and that did not need passivation.

The only time I have ever had to passivate brewing equipment was a 55 gallon stainless steel drum that was cut in half to form two kettles.  I have never had to passivate a keg, and I own at least a dozen of them.

171
The Pub / Re: How did you pick your forum name?
« on: March 08, 2017, 12:20:58 AM »
Ahh, nicknames.  As mentioned earlier, everyone I hung around with in college my freshman and sophomore years had a nickname.  Some examples:

Spark.  In Chemistry 101, the professor was cover stoichiometry and was discussing ohow to balance chemical equations.  My dormitory roommate at the time raised his hand and asked, "Where do you write the spark?"  "the spark?" the prof asked.  "Yes, the spark that starts the chemical reaction."  So he became Spark. That became a generic nickname for anyone who asked a stupid question in class.  I remember a field geology class when we were stopped along the interstate to look at a roadcut, and Spark 8 picked up a "rock" and asked the prof what kind of rock it was.  The prof said, "that's a chunk of asphalt."

Biggus Dickus.  An easy one, a guy who was always bragging like Trump.

Blee.  This guy, in the same chemistry class, passed out and started making some loud noises. Someone yelled, "I think he's having an epileptic fit!"  He wasn't.

F**khead.  One of the guys lived in a town only 65 miles away from campus, so he went home on the weekends.  One Monday night in the dorm cafeteria, he was telling us stories of how much fun he and his homeboys had the last weekend.  They ran our of beer, so they soaked a rag with gas from their car and huffed  until they all passed out on the ground.  We all looked at each other until someone spoke and said, "Gee, you sound like a real f**khead."  The name took.  His girlfriend called him "the boy with the nasty name."

Remember, we were like 18 or 19 years old.

172
General Homebrew Discussion / Re: Top 3 - Bottom 3
« on: March 07, 2017, 04:12:46 PM »
Best:

1.  Kegging system.  I never realized how much I hate bottling until I got my first keg.  By the following year I owned a dozen.
2.  Propane burner.  That doesn't seem like much, but I went the first few years brewing on the stove, and going outside was a Godsend (and helped save my marriage.) :))
3.  Little chest freezer dedicated as a primary fermentation chamber for lagers.  For 20 years, I was constrained to brew lagers only in the winter time, when my basement temperature was cool enough.  Brewing lagers year round is the only way to fly.

Worst:

1.  Cheap Chinese ripoff of a Corona mail.  Never could get a good crush out of it.
2.  Counterflow chiller.  This otherwise fine piece of brewing equipment is pretty sucky if you don't own a pump. I went immersion chiller to counterflow, then bought a Hydra immersion chiller (which probably would be No. 4 on the best list).
3.  Racking cane.  I never use it.  I've tried it a couple of times, but it just seems like an extra step compared to just lowering in the siphoning hose without it.

173
General Homebrew Discussion / Re: Metallic
« on: March 07, 2017, 03:59:36 PM »
If its a split batch with different yeasts and the other keg is fine, sounds like the yeast.  Although I agree with Denny, I usually associated metallic off-tastes with oxidation. 

Four generations of farmhouse yeast may have picked up something along the way, in terms of mutations, infections, etc. I've done up to 6 generations of lager yeast, and have noticed that the later generations were not as squeaky clean as the first couple. Now I tend to stop at three.

174
The Pub / Re: How did you pick your forum name?
« on: March 06, 2017, 09:23:02 PM »
Many years ago, when I was in college, my friends and roommates were sitting around the living room smoking bong hits (it was 1980) on a weekday afternoon after classes.  By then, our sophomore year in college, everyone had acquired a nickname for some reason or other but me.  That became a topic of discussion, that I needed a nickname.  As I am a rather large human being, and the TV was on with Tennessee Tuxedo reruns, you can guess the rest.

175
General Homebrew Discussion / Re: What's Brewing this Weekend?
« on: March 05, 2017, 12:27:08 AM »
I bought my Czech Saaz hops from Hops Direct.  They are leaf, not pellets.  Pleasantly surprised that they were rated 4.0% alpha acid - the last couple of pounds I bought have been around 3%.

176
General Homebrew Discussion / Re: What's Brewing this Weekend?
« on: March 04, 2017, 06:52:17 PM »
Brewing for the first time today since November!  One of my longest dry spells in 27 years of brewing, mostly caused by the severe winter we had starting December 1, which buried my garden hoses under 2 feet of snow.  Finally spring is in the air.

Brewing 10 gallons of Bohemian pilsner.  Opened up a fresh pound of Saaz hops, they smell really, really good.

177
General Homebrew Discussion / Re: Got a brewday disaster story?
« on: February 26, 2017, 03:29:17 PM »
Like others, my biggest brewing disasters happen not on a brew day, but somewhere along the line.  To wit:

A couple of years ago we had a small group (8-10) friends over for a summer barbecue.  Everyone was sitting out on our deck.  Underneath the deck and out is my brewing/ meat smoking area, with my brew room in the basement.

I went down to pull some meat out of the smoker, and took it inside to carve in my brewing room.  I accidentally dropped my by heavy set of tongs during the process. Ordinarily no big deal, except they landed and karoomed off a 5 gallon glass carboy that currently was serving as a secondary fermentor for a 10% abv Russian Imperial Stout.

The tongs hit the edge of the carboy where the vertical sides start curving up to the neck.  This broke a very small hole at the spot of impact, causing a small stream of RIS to squirt out of it.  I though that if I lifted it onto the table and started a siphon into a keg or bucket, I could capture and save most of the RIS.

Unfortunately, the small hole marked the end of the structural stability of the carboy.  When I attempted to pick it up, it failed, and RIS poured all over the basement floor.  Fortunately, the carboy fell apart into large shards, which I easily picked up and placed into a trash can.  I then quickly mopped up and hosed down the RIS mess (my basement floor has a floor drain, which greatly helps when such disasters occur), and I had every thing cleaned up and done in 10 minutes, before a guest could come downstairs to fill a beer out of my kegerator and see what I have done.

I carved the brisket, and headed up to the deck for dinner.  No one knew of my disaster.  I told my wife what had happened after the guests went home.  8)

178
The Pub / Re: Songs you never want to hear again.
« on: February 23, 2017, 05:41:59 PM »
The Eagles are meh.  I can take or leave them.

If you want good long-haired country music from that era, a far better choice is "The Gilded Palace of Sin" by the Flying Burrito Brothers. Heck, "Workingman's Dead" or "American Beauty" are better country than the Eagles.

179
Yeast and Fermentation / Re: Wyeast Discontinuing Some Strains
« on: February 20, 2017, 07:31:27 PM »
I am really disappointed by the decision to drop 2000 and 2001.  2001 is better than 2278, at least for me to get that little hint of diacetyl.

180
My wish list for the new governing committee members is that they find someone who can Make Homebrewing Great Again......and can see past the FAKE HOMEBREWING NEWS like oxygen is bad for wort. Sad.

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