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Messages - chumley

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181
General Homebrew Discussion / Re: What's Brewing this Weekend? 01/18/2014
« on: September 06, 2016, 02:51:07 PM »
A cool and rainy Labor Day here seemed like a good time to start the fall brewing schedule. Yesterday, I brewed a dubbel.

OG 1.072, 10 gallons

16.75 lbs. Avangard pils (last of a sack)
4 lbs. Avangard munich
4 lbs. Chateau Abbey malt

Mash-in at 145°F for 90 mins. Lauter, then batch sparge to raise to 158°F. Rest for 20 min, then lauter again.

2 oz. Hallertau Mittelfruh FWH
1.5 oz. Challenger 60 min
2 oz. Styrian Goldings 30 min
2 lbs. D-90 Belgian candi syrup 10 min
1.5 lbs. D-180 Belgian candi syrup 10 min
1 lb. plain sugar 10 min
1 package glazed figs 10 min
0.4 oz. bitter orange peel 10 min

Split between re-activated yeast slurries of WY3787 Trappist and WY3522 Ardennes.

182
General Homebrew Discussion / Re: Brew Guru Notifications
« on: September 03, 2016, 07:45:21 PM »
Thanks for the post.  A good reason why I will not download it.

183
General Homebrew Discussion / Re: Why no home brew TV shows?
« on: August 31, 2016, 12:59:44 PM »

184
General Homebrew Discussion / Re: Recipe formulation
« on: August 29, 2016, 08:17:22 PM »
Thanks all, and I really like Plan C.

185
General Homebrew Discussion / Recipe formulation
« on: August 29, 2016, 04:49:13 PM »
My brother is a neophyte homebrewer who brews in a bag (I am so ashamed).  :-[  I was visiting him this weekend, in a remote section of Colorado.  One of his neighbors has some hops on the vine ready for picking.

He asked for permission, and his neighbor said help yourself.  When asked about their origin, the neighbor said he dug up some bines at a Colorado ghost town.  So I suspect they are Clusters.

When my brother asked me what to brew with them, I told him "Classic American Cream Ale" (lager brewing at this stage seemed too much, and he already has a pack of US-05 yeast that I gave him with an IPA kit I put together for him when I came down).  I told him to get:

7 lbs. of 6 row
3 lbs. of flaked maize

and he was ready to brew.

I took off driving back to Montana, and got home a couple of hours ago.  Checking my messages, I discovered he forgot what I said, and had his wife (who was in Denver) pick up:

7 lbs. of 2-row
3 lbs. of light (15°) crystal

They are crushed in a bag, together.  My first thought was "uggh", but then I told him, maybe he could salvage a blonde  ale out of that mess, adding a pound of sugar to somewhat dry out the sweetness.  I also suggest splitting it in half, and replace the IPA grains I gave him pound for pound with the split grains, then adding those back into the IPA grains.  The IPA grains are

14 lbs. 2 row
1 lb. munich
0.5 lbs. C40
3 oz. acid malt

I think I would do Plan A over Plan B.  Or is there a Plan C?  So I am asking for input.  Thanks.

186
Hop Growing / Re: my Galena hops are flowering but no cones
« on: August 19, 2016, 08:14:23 AM »
Interesting.  I always assumed that since Centennial is sort of related to Cascade, it would grow like Cascade.

After growing hops for 20 years at my old house, where I grew 7 varieties, I now only grow Cascade.  Always a terrific producer, even in the warm drought years, as long as you kept them watered.

My worst hops were the noble hops.  Hallertauer and Saaz would outgrow Cascade in the spring and early summer, but when July rolled around, they would bake and turn yellow in the heat, no matter how much you kept the soil watered.

187
Hop Growing / Re: my Galena hops are flowering but no cones
« on: August 18, 2016, 03:24:21 PM »

They were harvesting Simcoe last year. The charts I remember said Centennial was earliest, then Simcoe.

At Perault they were starting the harvest with Simcoe, but they don't grow Centennial.

OK, that makes sense.  Based on what we heard, it sounds like they all wish they didn't grow Centennial!

Might I inquire what the issue is with growing Centennial?

As for me, I would be happy with no Galenas.  I dislike that hop.

188
All Grain Brewing / Re: Where to Buy Malt from Montana?
« on: August 14, 2016, 02:50:12 PM »
Malteurop in Great Falls is likely your best bet. According to this article Montana is now number #1 in barley acres in the US and the article mentions farmers selling to Malteurop.

Edit: Montana is #1 in barley acres, not malted barley acres. It's not malted until it gets to Malteurop.

BING!  We have a winner.  I live in Helena, and highly recommend Malteurop malt.  It is a very nice 2-row malt, similar to Simpson's Golden Promise, in my opinion.

http://www.northernbrewer.com/malteurop-american-2-row-pale-malt

189
Yeast and Fermentation / Re: Are We All Overpitching All Dry Yeasts?!
« on: August 09, 2016, 09:58:20 AM »
If Belle is 3711, then underpitching it won't make it turn into 3724 or 3726.

If WB06 is 3638, then underpitching it won't make it turn into 3333 (my favorite weissbier strain).

I haven't found any dry English ale yeast that comes remotely close to giving the stone fruit esters of 1469.

And, I have disagreed with Denny for years on this.  As someone who has pitched on top of yeast cakes for years, I can emphatically say that English ale and German weissbier yeast character drops dramatically with later generations.  The Belgian yeast, not so much.

190
General Homebrew Discussion / Re: 6 Common Homebrew Myths
« on: August 09, 2016, 09:23:07 AM »
Well, olive oil may be a myth, but a myth that never that never really meant much.  I used to add a pinprick drop of olive oil to my starters, figuring that since I didn't own a stir plate, it couldn't do any harm. And, it probably never made any difference since I aerated the starters before I added the yeast.

I would suggest one more homebrew myth:  "Always perform a diacetyl rest on your lagers once primary fermentation is complete."  It's similar to olive oil, a diacetyl rest is meaningless in terms of how your beer turns out.  And its more common than the olive oil myth.   

191
General Homebrew Discussion / Re: 6 Common Homebrew Myths
« on: August 08, 2016, 01:53:09 PM »
A good list, but I would quibble with the liquid vs. dry yeasts.  I would agree that they are equivalent for neutral yeasts (lagers, American ale), but for those styles where you want the yeast to produce esters and phenols, such as Belgians, British, and German weissbiers, I find all the dry yeasts lacking compared to the liquid varieties that are available.

192
General Homebrew Discussion / Re: Why Do You Homebrew?
« on: July 13, 2016, 01:04:05 PM »
I have been brewing for 25 years for a couple of reasons, which have been touched upon:

1.  Cost.  An 11 oz. bottle of a Belgian tripel costs around $6-7 at my local shop.  Like, WTF?

2.  Freshness.  Some European styles taste better fresh, like alt and bitter.  And those are hard to find around here.

3.  Tastes better.  I think my IPAs taste better than about 90% of the IPAs I taste.  Mostly, I can avoid hop varieties that I do not like.

193
General Homebrew Discussion / Re: Best way to store empty kegs?
« on: June 27, 2016, 12:30:24 PM »
Clean. Sanitize. Push the sanitizer out with CO2. Prairie it to some level, say 10 to 20 PSI. You then have a sanitized, O2 free keg ready to fill. If it does not hiss when you pull the PRV before filling, you have a leak to find and fix.

I do this as well.

194
I am going to do a 10 gallon batch of a simple Belgian blonde, split between WY3522 and WY3787.

In the fermentors.  A successful brew day.  Nothing went wrong.

OG 1.052, 10 gallons

18 lbs. Avangard pils
2 lbs. Weyerman wheat
0.75 lbs. melanoidin
0.5 lbs. biscuit

Mashed at 150°F for 60 min, 158°F for 15 min. Batch sparged

2 oz. Strisselspalt FWH
2 oz. Challenger 7.1% 75 min
3/8 oz. crushed coriander 10 min

Boil for 90 min.

195
I am going to do a 10 gallon batch of a simple Belgian blonde, split between WY3522 and WY3787.

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