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Messages - chumley

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Ingredients / Re: Sorachi Ace
« on: December 20, 2016, 10:17:13 AM »
I like it.  I made a Sorachi Ace IPA last year.  Very tasty.  Unfortunately it scored poorly in competition compared to my Columbus IPA.  Sorachi is a very love/hate hop, and super powerful.  Yes.  Use it sparingly if you don't want to offend the easily offended.

Yep, we all have different tastes.  While Sorachi Ace isn't my favorite hop (it has its place), they are still about a thousand times better than CTZ for my taste buds.  ;) Not a fan of the dank.

My favorite IPAs are a mix of Chinooks, Centennials, Amarillos, and Cascades.  Sometimes a little Warrior for the bittering.  I could see tossing some Sorachi Ace into that mix.

All Grain Brewing / Re: steel cut oats in oatmeal stout
« on: December 20, 2016, 09:08:24 AM »
I have boiled up steel cut oatmeal and added it to the mash, mainly because I like steel cut oat meal and never have the instant stuff in the house.  I cannot say that it is better or worse than using flaked oats.  It does give that characteristic oatmeal silkiness to the mouth feel, which I like.  If I am going to brew a stout, which is rare, I always us oatmeal.

General Homebrew Discussion / Re: Newbie here. Water question.
« on: December 19, 2016, 09:25:36 AM »
Yep, that's pretty good advice if you don't have a water report.  If you have soft water, though, no need for distilled or RO water.

This summer, one of our local water treatment plants went down for repairs.  This is my source of water, surface water collected along the Continental Divide in the Rocky Mountains. My municipal water was replaced with treated Missouri River water.  Wretched stuff, one of its sources is geothermal water from Yellowstone that has all sorts of nasty crap dissolved in it. I had to make trips to get spring water in order to brew this summer.

Yeast and Fermentation / Re: British Blonde - dry yeast recommendation
« on: December 01, 2016, 09:13:36 AM »
For a dry English yeast, I like Munton's Gold.

What ferment temp do you run on that do get good esters in the final product?

66° - 68°F.  I find Munton's Goild to be the dry yeast that most closely resembles Fuller's yeast (WY1968), in giving a nice full mouthfeel and a little fruity esters.

Yeast and Fermentation / Re: British Blonde - dry yeast recommendation
« on: November 30, 2016, 11:10:44 AM »
For a dry English yeast, I like Munton's Gold.

General Homebrew Discussion / Re: lagering in keg, carb before or after?
« on: November 30, 2016, 11:09:20 AM »
I usually let them sit a couple of weeks uncarbed, then will start hitting them with 25 psi or greater for a couple of seconds every other day or so, until they get to around 11 psi or so.

General Homebrew Discussion / Re: FedEx or UPS??
« on: November 30, 2016, 11:06:45 AM »
I am a UPS guy.  Years ago, I had a bottle break in a FedEx shipment.  They brought the dripping box to my office, and told me I was blackballed from ever shipping with them again. :o

I actually go to a private shipping store to ship UPS, as I do not like dealing with UPS directly.

General Homebrew Discussion / Re: What's Brewing this Weekend? 01/18/2014
« on: November 26, 2016, 04:40:34 PM »
Must be amber lager season.

Finally getting around to brewing again after a long hiatus. As I have no lagers in my chest freezer, time to get one going. As I have little or no noble hops, I opted to make an amber festbier instead of my usual pils.

OG 1.055 10 gallons

15 lbs. Avangard Pilsner malt
8 lbs. Avangard Munich malt
1 lb. Weyermann CaraMunich III
4.5 oz. Weyermann Carafa II

Mash in at 158°F for 90 min. Batch sparge

0.9 oz. Hallertauer Mittelfruh FWH
1 oz. Saaz FWH
1 oz. Clusters 60 min
1 oz. Northern Brewer 60 min
1 oz. Hallertauer Tradition 10 min

To be split between 34/70 and WLP 800 pilsner.

All Grain Brewing / Re: Pumpkin Ale
« on: November 17, 2016, 06:51:55 PM »
Good for all you pumpkin beer lovers, but personally I like a saison or Beaujolais noveaux with my Thanksgiving dinner, thank you very much.

Sent from my SM-G900V using Tapatalk

All Grain Brewing / Re: Diacetyl in RIS
« on: October 17, 2016, 08:46:48 AM »
How much diacetyl are we talking about here? If the OP didn't notice it himself, why not just leave it. RIS might be enhanced by a little butter.

I agree with this.  I like a little diacetyl in this style, so much that I brew mine with Ringwood yeast.  :)

General Homebrew Discussion / Re: Did NB sell out?
« on: October 15, 2016, 06:50:57 PM »
Wow. The paranoia over this here is breathtaking. No wonder this country is polarized - it's full of conspiracy theorists. :D

I am with Denny. I can't imagine anyone, let alone a venture capitalist, finding the homebrew trade to be even mildly enticing for investment.

Now, if Warren Buffet buys B3 next week, I will publicly apologize to everyone.

General Homebrew Discussion / Re: Done with hefes
« on: September 29, 2016, 09:45:01 AM »
My favorite hefe is Konig Ludwig weiss.  That's the beer I try to emulate, and the WY3333 seems to come closest to it.

On the subject of Eric Warner's books, his recipe for Himmel und Erde (I think it is the Kolsch book) is awesome.  Too bad my local butcher was forced by the USDA to quit making blood sausage.  :(

General Homebrew Discussion / Re: Done with hefes
« on: September 28, 2016, 02:14:43 PM »
I find WY3333 to be more balanced, with more fruit, little clove and little banana, whereas I find WY3068 to be more one-dimensional with the clove/banana, especially the clove (not a big fan of the clove). Just my personal preference.

I ferment WY3333 in the low to mid 60s.  Give that strain a try. 

General Homebrew Discussion / Re: Done with hefes
« on: September 27, 2016, 03:51:34 PM »
I make a hefe as good as anyone I have tasted, and I have tasted them fresh on tap in Vienna.

OG 1.048, 18 IBUs, 5 gallons

6 lbs. wheat malt
3 lbs. pils malt
1 lb. munich malt

All German malts.  4 lbs of German pale ale malt can be substituted for the pils and munich.

Double decoction mash

110°F for 15 min, pull decoction, raise decoction to 155°F for 15 min, bring to boil for 10 min, add back to mash tun to raise to 140°.  Immediately pull another decoction, raise to decoction to 155°F for 15 min, bring to boil for 10 min, add back to mash tun to raise to 155°F.  Rest for 30 min and sparge.

0.75 oz. Tettnanger 60 min
0.25 oz. Tettnanger 15 min (adjust according to your AAUs to get to 18 IBUs)

Boil 90 min.  Pitch with WY3333 (this is very important, no starter needed if yeast is fresh).

Beer is best fermented in a week, chilled, force-carbed, and drank in a week.

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