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Messages - chumley

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181
For the last 10 years, I have brewed beer for the office Christmas open house.  The company pays for my ingredients, as well as some brewing gear on occasionally, so it has worked out well for all parties.

A couple of years ago one of the VPs told me he had a bumper crop of pumpkins this year, including pie pumpkins.  Great! I replied, I will brew a pumpkin beer this year.

I cut them up, seeded them, and put them in the oven to roast.  What I did not factor in, is that freshly harvested pumpkins have A LOT OF LIQUID in them.

So, while I was merrily getting the brew started up down in the basement, my wife comes home to find the oven smoking like a chimney from all the liquid oozing out of the cut up pumpkin roasting.\

I continued anyway.

At the Christmas party, 2 months later, I received a few compliments on the pumpkin ale.  But personally, I could taste kitchen smoke in every sip.

I will never brew another pumpkin ale again.  (And to start with, I am with Denny.  I have always hated them. Biggest. Beer. Gimmick. Ever.  [Okay, session IPA has surpassed that]).  :)

182
General Homebrew Discussion / Re: What's Brewing this Weekend? 01/18/2014
« on: September 10, 2015, 01:57:40 PM »
I am going to brew a Czech pilsner this weekend. I will have it fermenting in the chest freezer while I am on vacation for three weeks, so it will be ready to keg and lager when I get back.

10 gallons. Split it between WLP800 Pilsner (PU) and WLP833 German Bock (Ayinger) yeast.

183
You should do this with the Dupont strain, to see if the pressurized fermentor stalls.

184
Yeast and Fermentation / Re: British Ale Yeasts
« on: September 04, 2015, 08:18:11 PM »
If we are going to switch gears and talk about dry English yeasts, my favorite is Munton's Gold (not the regular Munton's).  Closest dry yeast to Fuller's that I have ever used.

185
I wouldn't call it patience, just laziness.  Which makes gueuze an excellent style for me.  ;)

I still have a 5 gallon glass carboy of cyser I made in 2000, sitting in the basement.  I top off the air lock about once every six months...

186
Seven pitches is pushing it.  I have done up to 5 with lager yeasts, and the fifth ferment definitely had some non-lager character with it.  Three is about the most I would do with ale yeasts.

187
General Homebrew Discussion / Re: Bohemian Pilsner Hop Schedule
« on: September 02, 2015, 04:22:01 PM »
I like a lot of Saaz for FWH and at knockout.

I use Clusters to bitter.

188
General Homebrew Discussion / Re: Czech Pils Water Profile
« on: September 02, 2015, 10:07:53 AM »
I just listened to the Czech Styles presentation in the 2015 conference seminars. In it Bob Hall recommends super soft water:

Carbonates: 15
Calcium: 7
Sulfates: 5
Magnesium: 2
Sodium: 2
Chloride: 2

Anyone ever go that soft?

According to the city, my tap water is:

Calcium 8.1 mg/L
Magnesium 1.3 mg/l
Bicarbonate 35 mg/L
Sulfate 5.9 mg/L
Sodium 5.9 mg/L
Chloride Not available

So I go pretty close to that.

189
I'll bite- what category did you win gold in?  But more importantly, you mind sharing the recipe?  :D

http://www.homebrewersassociation.org/homebrew-recipe/you-snooze-you-gueuze/

190
General Homebrew Discussion / Re: Corny Beers
« on: September 01, 2015, 08:05:27 PM »
Yes, Miller for corn.

191
I used to bottle off the keg, but I quit doing that a couple of years ago.  I do fill an occasional growler when I want to take beer somewhere, like a club meeting.  I pretty much have given up on entering competitions...after winning gold at the NHC in 2011, it seemed like I had reached my peak. :)

192
Yeast and Fermentation / Re: British Ale Yeasts
« on: August 31, 2015, 12:43:26 PM »
I've had good results with 1187 even though everyone seems to hate it :D

You're not alone.  I am another big fan of Ringwood.

193
For beers with significant percentages of wheat and/or rye, I like the old 40-60-70 (°C) step mash schedule, and for a lot of Belgians and lagers I go with a 60-70.  But more often than not, I just do a single infusion.

194
while the WY2565 beer was much “funkier” for lack of a more appropriate term. Not funk like a sour beer or Brett, just a lot more yeasty character (not specifically esters or anything).

The term that I have seen used, and agree with, is "winey".  That winey character is why my preference goes to WY2565.

195
Yeast and Fermentation / Re: Recommendations for Oktoberfest yeast?
« on: August 31, 2015, 09:49:48 AM »
You're a little late if you are brewing for this upcoming Oktoberfest.  ;)

Another vote for WY2308.

WY2278, the Czech pils yeast, also makes a nice dry but malty O'fest.

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