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Messages - chumley

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211
Ingredients / Re: If you had to choose only 3...
« on: February 12, 2014, 09:22:07 AM »
I agree with euge.  I have lots of sacks of malt, but I am always running out of pils.  I think it has something to do with the fact that I like to brew lagers and Belgians.

212
Ingredients / Chateau Abbey Malt
« on: February 12, 2014, 09:17:37 AM »
At a LHBS closing, I bought a 55 lb. sack of Abbey Malt for a fire sale price

http://www.castlemalting.com/CastleMaltingMaltSpecification.asp?Command=QualityParameters2&SpecificationID=137&CropYear=2013&Language=English

With the statement " Up to 10% of the mix" looks like I have a lifetime supply of it. Anyone have much experience with this stuff?  Any recipe suggestions?  It would be nice to make some sort of Belgian Imperial Porter or whatever that I could start using this up.


213
Ingredients / Re: List of maltsters?
« on: February 10, 2014, 01:25:08 PM »

214
General Homebrew Discussion / Re: Cold Keg
« on: February 10, 2014, 11:13:47 AM »
I had a keg of hefeweizen freeze several years ago.  It left a two inch rupture in the top next to the oval lid.  :(

215
All Grain Brewing / Re: PH Test Strips
« on: February 10, 2014, 09:54:58 AM »
The thing that drove me nuts about pH strips is that for the ones I got, the color is based shades of yellow to dark brown, with the 5.1 to 5.5 range being several light to medium brown shades.  Guess how well that works for dark beers?  >:(

pH meters......I used to use field pH meters when I was a young environmental consultant 25 years ago sampling monitoring wells.  Keeping them calibrated was a royal pain.  Unless they got better, don't waste your time. +1 to Martin's advice.

216
General Homebrew Discussion / Re: Malt head?
« on: February 08, 2014, 09:09:09 AM »
New Belgium or Ommegang abbey ales are good choices.  And don't skimp on the onions.

217
The Pub / Re: Revenge!!
« on: February 06, 2014, 04:21:29 PM »
That reminds me of a re-arranging at the old movie theatre I saw in 2002:


218
The Pub / Re: Interesting post on hops by Stan Hieronymus
« on: February 06, 2014, 04:15:44 PM »
Am I the only one here who finds the thought of Denny developing recipes using Fuggles to be hilarious?  :D

219
General Homebrew Discussion / Re: My latest disaster
« on: February 05, 2014, 03:17:35 PM »
I scorched a decoction once a long time ago (back when I still bottled), and I got the same thing.

The good news is, the scorched flavor eventually did fade away and the beer was quite drinkable. Maybe the yeast scavenged the smoke?

The bad new is, it took about six months.

220
Beer Recipes / Re: Marzen
« on: February 04, 2014, 09:48:35 AM »
Bump up the gravity to 1.066, and that looks a lot like my mai-bock recipe.

I generally let lagers go for a month.  I ferment in 6.5 gallon better bottles, and I give them a good swirl every 3 -4 days or so to re-suspend the yeast and get those extra few gravity points lower.

As far as diacetyl goes, I have been brewing lagers for 20 years and have only had it show up once. The need for a diacetyl rest is greatly overstated, about like the need for air locks. I would suggest tasting it when it looks done, and if you taste it, do the rest, if not just keg or bottle it.

221
Ingredients / Re: Wheat varieties
« on: January 31, 2014, 10:15:18 AM »
I use soft white low protein winter wheat that I source from a buddy of mine who is an eastern Montana wheat farmer.  It is easy to mill, and the low protein content results in a crystal clear beer.

I occasionally make an all-Montana summer blonde that is 65% Malt Europ 2-row, 35% said winter wheat, and homegrown Cascade hops that is tough to beat for a lawnmower beer.  I do a two-step cereal mash and the beer is brilliantly clear.

222
General Homebrew Discussion / Re: commercial examples of Kolsch
« on: January 27, 2014, 03:39:09 PM »
Having spent three days in Cologne this past October I did extensive research on this subject.  8)

The best one was Päffgen.  it had a nice straw/mowed grass crisp bite to it.  Wonderful stuff.

I also greatly enjoyed Fruh, Mühlen and Sion. Mühlen had the best fresh malt flavor.

Gansel, Peters and Gaffel were also quite nice.

Probably the only one that didn't do much for me was Gilden.  Kind of like the Coors of Kolsch.

223
Commercial Beer Reviews / Re: Classic American Pilsner
« on: January 15, 2014, 12:41:56 PM »
I hear what you all are saying,  but I am skeptical about style guidelines applied to a historic style that no one has ever tasted.

I have a hard time believing that our grandparents and great grandparents went from being super hothead to swill drinkers during the 15 year course of Prohibition.

I recall reading an article once on historic IPAd, that instead of being hop bombs, they were probably of moderate bitterness,  as the hops were not so bitter. I would suspect that to be true of CAPs.

224
Commercial Beer Reviews / Re: In praise of Poperings Hommel Ale
« on: January 15, 2014, 09:49:17 AM »
I had it the first night in Brussels on my great beer vacation this past October.  Great stuff!

In fact, I enjoyed all of the Belgian blonds that are hard to find in the states fresh. Glad to see Hommel ale getting imported, it doesn't seem to make it here.

I have to say, though, that my favorite beer of this style, bar none, was drinking fresh Bink at the Brouwerij Kerkom.  While Hommel is great, Bink, has that little extra hoppiness that sends it into the stratosphere.  My next brewing session is to emmulate Bink.

225
Commercial Beer Reviews / Re: Classic American Pilsner
« on: January 15, 2014, 09:40:28 AM »
Full Sail's Session is a pretty good example, IMHO.

http://www.fullsailbrewing.com/session-lager.cfm

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