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Messages - chumley

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FWIW, I brewed a Belgian blonde with the Belgian blend.  I started in the low 60s, and in two days I ramped it up to 80 (I was aiming for low 70s, but I overshot my target).  In the final product, the fruity esters take a back seat to the spicy phenolics.  I was a little disappointed at first, but after a month in the keg in the kegerator, the phenolics have tamed a bit and the result is a very nice beer.

I made a 1.5 L starter with the vial for a 5 gallon batch. OG was 1.060 or so.

I was going to brew this morning, but it was so nice I decided to go creek fishing.  I caught 5 trout, all 14-16 inches long....3 browns and 2 rainbows. 

Not bad for a morning of creek fishing. The dog appreciated that decision.

Beer related.....I have 5 gallons of dubbel and 5 gallons of tripel that I will probably keg tonight.

The Pub / Re: Pete Coors doesn't get it
« on: May 06, 2014, 12:59:29 PM »
I think you all are being a little harsh on Pete.

The one area I think he is wrong, is his insistence on having bars provide taps for that miserable swill he sells called "Coors Light".

He should be telling them, instead, to put on tap his own favorite beer, "Coors Banquet Beer", aka Original Coors.

If my local establishment had that on tap, I probably would order that about 50% of the time over the usual blah   blah lineup of American craft beers. It tastes like beer, and goes great with a Maker's on the rocks.

Beer Recipes / Re: Bink Blond recipe
« on: May 05, 2014, 02:04:32 PM »
This came out pretty good.  I took it to a conference last week, and served it at the company's hospitality suite. I got a lot of positive comments, no negatives.

I started fermenting in the low 60s, then ramped up to the 70s, using a brew belt and a blanket.  It got a little warm once, and the result was that I had a little more spicy phenolics than what would be expected in Bink - both in the Trappist Blend WLP575 and the Chimay WLP500 beers.

I fermented the beer in buckets for 3 weeks.  I dry hopped each fermentor for the last week with a half ounce each of Styrian and Kent Goldings, before kegging.  They were then cold conditioned for a couple of weeks.

I think next time I will use straight pilsner malt, ferment cooler, and maybe more dry hopping or late hop additions.  All and all, a good first attempt.

General Homebrew Discussion / Re: How was the weekend?!
« on: April 28, 2014, 08:39:09 AM »
Saturday I went fishing and caught my limit (5) of rainbow trout between 2-3 lbs. in size a piece.  I filleted them up and smoked them over alder Sunday.

Besides smoking fish and yard work Sunday, I did jumper Bohemian Pilsner and Belgian Blond to fresh kegs to get them off the settled yeast.  I am taking those two kegs to a conference I am attending this week. My company hosts a hospitality suite, and I am bringing the beer.  I will educate the masses on how you can have virtually the same grain and hop bills, yet end up with two totally different beers because of the yeast.

The Pub / Re: Have you ever ......
« on: April 25, 2014, 01:45:26 PM »
“One teaspoon per beer, right before you start drinking.”

There is no way in hell I am going to eat a half a cup of dried yeast.

Kegging and Bottling / Re: My First Lager
« on: April 16, 2014, 09:13:14 AM »
When I used to bottle lagers, I never added yeast and my bottles always carbed.

I did try to siphon a little of the settled yeast cake into the bottling bucket, and that got stirred around with the priming sugar.

Commercial Beer Reviews / Re: Fuller's Vintage Ale
« on: April 10, 2014, 08:58:04 PM »
I'm enjoying a bottle of the 2004 vintage, in honor of ten years in Illinois .......

No offense, but such an anniversary would turn me towards 100 proof and Steel Reserve.  ;)

That snarky remark aside, I agree that the Vintage Ale is an incredible beverage.

The Pub / Re: Spring Brewing Inspiration
« on: April 10, 2014, 08:51:56 PM »
I don't know...
I don't know...
I don't know where I'm gonna brew
When the volcano blows

Yeast and Fermentation / Re: Dry Yeast
« on: April 10, 2014, 07:51:26 AM »
I have fermented BRY 97 at 60°F with great results.

I've never noticed the lag time issue.  I have noticed that it drops a lot faster than US-05, so it has become my go to yeast for APA/IPA. And yes, the yeast cakes work great for a second pitch.

Events / Big Brew Extract Recipe Errors
« on: April 07, 2014, 04:02:56 PM »
I was looking at the recipes for this year's Big Brew event and accidentally clicked on the extract recipes. I noticed an error in one, and then checked the other two, and found a second error.

This one lists Munich malt, but doesn't specify a mini-mash for it.  It does reference Munich extract which does not appear on the ingredient list.

This one has wheat malt on the ingredient list, but doesn't talk about it in the recipe specifics.

General Homebrew Discussion / Re: How did the brew weekend go?!
« on: April 07, 2014, 12:32:52 PM »
I cleaned 4 kegs, and transfered 10 gallons of Bohemian pilsner from lagering kegs to clean kegs, to get them off the yeast.  They have been lagering for 6 weeks but still taste a bit green.

I also sampled the maibock.  Only two weeks of lagering so far, but it is a thing of beauty. The maibock was brewed on the yeast cake of the bo pils, so the lesson learned is use lots of yeast for lagers.

Ingredients / Re: Favorite Bittering hop for AIPA
« on: April 03, 2014, 09:32:51 AM »
I like Chinook and Warrior.  Another favorite not mentioned is Horizon.

I can't believe there are so many CTZ fans out there.  "Dank" is the perfect descriptor for that hop.

Yeast and Fermentation / Re: Lambic Primary Fermentation
« on: April 01, 2014, 08:02:50 AM »
Lambics.....I like to ferment in the primary with a neutral ale yeast, then secondary in an oak cask with the bugs in it.

General Homebrew Discussion / Re: Consensus while judging?
« on: March 31, 2014, 12:43:46 PM »
Here's the situation.  The delta between the scores was almost twenty points.  It was one of those beers that people either loved or hated (50% of the non-flight judges who tasted the beer loved it whereas the other fifty percent thought that it should be dumped).  I was going to give the beer a courtesy score of 13 before I saw the other judge's score sheet.  Our comments were so different that it made me believe that we must have tasted different beers.  I bumped my score up to 29, but there was no way that I was going to give a seriously flawed beer a forty.  The other judge would not budge.  The head judge was clearly uncomfortable judging the category.  He did not have an opinion one way or the other, so he adjusted his score up to move the beer on.   I finally reached the point were I told the head judge to throw out my score because there was no way that I was going to give the beer a score anywhere near forty.

If you gave it a 13 and the other guy gave it a 40, then you thought it was flawed and the other guy didn't.  What flaw did you find?

I often have to force myself to be objective when judging IPAs as I really don't like CTZ hops, but a lot of people do, so I have to try to be objective even when I feel like dumping the beer down the drain.

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