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Messages - chumley

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My weissbier should be done fermenting this I am thinking roggenbier with that nice yeast cake of WY3333.  Unfortunately, I am out of rice hulls.

Although I usually tell people that they probably don't need rice hulls, I think a roggen would be one where I'd recommend the opposite.  Have you got a recipe together for it, chumley?

No recipe yet....I do have 5 lbs. of rye malt and a pound of crystal malt....thinking of that, maybe 4 lbs. of pils, a pound of MFB special aromatic, 18 IBUs of Tetts....hmmm, sounds like I have a recipe.

My weissbier should be done fermenting this I am thinking roggenbier with that nice yeast cake of WY3333.  Unfortunately, I am out of rice hulls.

General Homebrew Discussion / Re: CAP un-lagered
« on: May 16, 2011, 01:25:38 PM »
My one attempt at this using WLP833 fermented at 62°F produced a very fruity beer.  I mean very fruity.  I will not do that again.

I don't know about WY2035. It might be worth making a starter with it at 60°F, then taste the starter liquid to see how fruity it is after it ferments out.

General Homebrew Discussion / Re: Six day IPA
« on: May 11, 2011, 12:31:25 PM »
I brewed a 1.070 IPA that I dumped on a yeast cake of WY1968, and in seven days after brewing it was kegged and tasting fantastic.

Yep, it can be done.

Its a straightforward "yes or no" question as put forth, but there has to be one variable to consider...

Do you have a HOA?

If so, all bets are off...

The Pub / Re: Weed and Feed?
« on: May 01, 2011, 09:07:12 PM »
Hmmmm....I thought this was going to be about how NOT to break open the chips and salsa after partaking in some non-addictive medical marijuana.


The Pub / Re: Bin Laden's dead
« on: May 01, 2011, 09:04:56 PM »
I was at a homebrew club meeting, second hour after the business part was over and we were drinking each other's brews, when the news came in.  Nothing like news like that, when you are in a room with many growlers and bottles of homebrew.

I think my head may hurt in the morning.

Right now I'm boiling wort for a 1.100 Burton ale that is destined to go into a used up bourbon barrel (with similar beers brewed by other club members) to be aged for a year.

Beer Recipes / Re: Northwest Hop Pilsner
« on: April 25, 2011, 01:15:18 PM »
Mt. Hood and Vanguard are okay, but really aren't the real deal.  I do use them for bittering, but like to stick to Saaz, Tetts, Hallertauh, Lublin for flavor/aroma.

The one NW I did not care for in a pils was Santiam.  Personal taste, of course.

I have made NW hop pilsners with Cascades before, and NW 2row, and the resulting beer tasted just like Henry Weinhardts (the cream colored label) or Leinie's Northwoods lager.  A nice hot summer beer.

Beer Recipes / Re: Oktoberfest 2011
« on: April 25, 2011, 01:09:53 PM »
This year, with an OG of 1.068, I brewed a BOCKTOBERFEST!

6.25 lbs. Best pils malt (Planned on using 5 lbs., but this was the end of a 55 lb. sack, so WTF?)
4 lbs. MFB Special Aromatic
3 lbs. Best Munich light
0.5 lbs. Weyermann CaraRed
0.5 lbs. MFB Caramel Vienna
Mash at 153°F for 2 hours, Batch sparge.

0.5 oz. Magnum 2+ hours (I boiled for 3 hours)
1 oz. Hallertauer Mittelfrueh 30 min
1 oz. Hallertauer Mittelfrueh 15 min
1 oz. Tettnanger 0 min

WLP833 Ayinger yeast

I brewed this March 27.  Will rack to a keg this week.

Yeast and Fermentation / Re: Wyeast 2112
« on: April 17, 2011, 08:36:35 PM »
Oh, and two more things.  Temples of Syrinx rocks and Neil Peart is God.
I like YYZ so much I named a computer after it.

In my opinion, if you are naming your computer anything other than "you miserable %^&#$#@" you have a problem.

I still buy sixers now and then and dirty 30's of PBR in the summer.  Most of my money is spent going out to bars though.  I definitely buy less beer from stores than I used to, but my consumption at bars hasn't really diminished.

+1.  The new case packaging of PBR tall boys is a winner, IMO.

Ingredients / Re: Simcoe Hop /Shortage? When is 2011 Crop due?
« on: April 17, 2011, 11:02:40 AM »
This thread is why when hops first come available in the fall, I stock up on pounds of the ones I like, like Simcoe and Amarillo.

All Grain Brewing / Re: Is This A Problem?
« on: April 11, 2011, 10:04:01 AM »
Hike that skirt up and go pitch your yeast.  :P

Pretty much the only advice needed here.

What am I missing?  What work is it to pitch yeast into wort?  Open fermentor, dump yeast, close fermentor.

I probably seconday about 50% of the time.  I find that it drops a lot more yeast out of suspension, that would otherwise drop in the keg.

Yeah, if you never move your kegs until they're drained, you don't need to secondary.  But I only have one fridge for kegs, and it only holds 3, so I am rotating kegs in and out of the fridge all the time. And if you secondary before kegging, you don't have as much yeast to stir up when you move the keg.

A lot of times I secondary in a keg, then jumper cable the beer into a clean keg to get it off the flocculated yeast.  That seems to work best.

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