Show Posts

This section allows you to view all posts made by this member. Note that you can only see posts made in areas you currently have access to.

Messages - chumley

Pages: 1 ... 13 14 [15] 16 17 ... 63
Commercial Beer Reviews / Old Tankard Ale
« on: June 01, 2016, 10:35:12 PM »

I saw this in the store the other day, and immediately picked it up when I saw it was brewed by Pabst.

Adios, craft ale.  This macro-brewed ale is the real deal. As the website states:  Utilizing the original Brewer’s Log recipe from 1937, this historic American Ale will be sure to satisfy today’s Craft centric millennial consumer. Brewed with 2-row, imported Cara-Munich and Cara-Aroma malts with Nugget, Liberty, Willamette and Cascade hops, this classic American Ale exhibits the fruitiness and maltiness of an extra special bitter.

Beer of the year.

About 10-12 years ago, I had a nasty pediococcus infection in my brewery, which came about the same time I was brewing lambics.  Think I threw out at least 4 batches.  I did get rid of it, eventually, through a combination of bleach soaks, heat, and quaternary ammonium.

Now I have a low level brett infection, which slightly sours some long sitting beers.  I haven't decided whether to get rid of it yet or not.  I am preferring the soured keg of doppelbock over the too sweet unsoured version that I had at Christmas.

Commercial Beer Reviews / Re: NE IPA reviews
« on: May 23, 2016, 03:25:29 PM »
I personally find the thick grittiness enhances the juiciness of an IPA.  But maybe that's just me.

Yeast and Fermentation / Re: Current thoughts on hefe strains
« on: May 10, 2016, 08:10:02 PM »
Chalk me up as another fan of WY3333 for weissbier.

Yeah, I quit reading when I hit the "throw away your copper chiller" part.

Ingredients / Re: Centennial fans
« on: April 18, 2016, 07:35:22 PM »
Centennial, similar to Cascade, is an awesome hop to grow and harvest at home.  I concur with the others who have not be wowed with the available commercial harvest.

While I don't grow Centennials, I got some grown from another homebrewer a couple of years ago.  They were awesome.  I do grow Cascades, and yesterday I brewed an APA with them.  The smell was terrific.  One theory I have is, when I opened my vacuum-sealed bag of them, there was a thick coating of lupulin gland dust inside the bag that I never see with a pound of commercial hops.  Maybe Cascade and Centennial loses a lot of their flavor when harvested and packaged through the loss of the sticky yellow stuff?  I don'y know, just a thought.

All Grain Brewing / Re: German Hefe Step Mash
« on: April 18, 2016, 07:19:57 PM »
I like to do a 30 minute rest at 105°F (beta-glucan), 30 minute rest at 140° (beta amalyse), and 30 minute rest at 155°F (alpha amalyse) for wheat and wheat-rye ales. 

I also am a fan of the WY3333 German wheat yeast. Find it to be better balanced with fruit, cloves and banana than WY3068, which is more just clove and banana.  One could say that at weissbier fermented with WY333 to be almost "juicy".

Wow.  I just read this, hoping to get some good tips on stuck lagers.

Instead....there may be good information here, but reading it makes me cringe. This thread is so nasty.

Denny always told us HBD B&Vers that the AHA board was polite, no politics, but just because you don't talk politics, means you can just be outright rude to other posters, no matter how much you don't agree with them.

I expected better from here.

Sunday April 10 I brewed a maibock.  Yes, a little late, but spring in Montana usually runs until the Fourth of July.

Quadruple Bogey Mai-Bock

10 gallons, OG 1.072

20 lbs. Avangard pilsner malt
10 lbs. Avangard munich malt
0.75 lbs. Weyermann Carahell
2.5 oz. Weyerman acid malt

Mash at 152°F for 2 hours

2.3 oz. Hallertau Mittelfrueh FWH
1 oz. Clusters 120 min
0.5 oz. Northern Brewer 120 min
2 oz. Tettnanger 30 min

Boil for 150 minutes. Split between yeast cakes of WY2035 American Lager and WY2352 Munich Lager II. Third pitch for each.

Next up for this weekend....I am thinking a pale ale, with Challenger for bittering and Cascade for flavor/aroma.  Probably Fuller's yeast, or maybe WY1007 if my altbier is done by then.

General Homebrew Discussion / Re: Is extract brewing patriotic?
« on: April 12, 2016, 03:03:44 PM »
As much as I like to support my LHBS, I am not going to start brewing those crappy pre-packaged kits they advertise on TV (they aren't really a LHBS in the true sense, anyway, they are an Ace hardware store with a homebrew section.)

I do buy my bulk grains there, and sometimes yeast, and occasionally hops.  But their yeast selection is pretty limited, and I have a real hard time paying $2.50 an ounce for hops.

All Grain Brewing / Re: getting rid of clorine
« on: April 11, 2016, 11:14:07 PM »
I'm so lazy, I find dicking around to get a Campden tablet to dissolve to be a pain.  I add a half a teaspon of hydrogen peroxide per five gallons of city water.  Although fill the pot and let it sit overnight is a good idea as well.

General Homebrew Discussion / Re: most common off-flavors
« on: April 11, 2016, 09:17:07 PM »
Dankness is probably the most common off-flavor I find in home and craft brew, but usually that is the result of some chucklehead using too much CTZ hops.  ;D

The Pub / Re: What's the Weather Like Where You Are?
« on: April 04, 2016, 04:25:15 PM »
Not salmon.  Rainbow trout out of Canyon Ferry reservoir in Montana.  The bite is on.

Smoked 'em over alder wood.  If any one is interested, here's a killer brine recipe for smoked fish:

General Homebrew Discussion / Re: My latest peeve....
« on: April 04, 2016, 03:33:18 PM »
Denny knows what a dick I am.  ;)

The Pub / Re: What's the Weather Like Where You Are?
« on: April 04, 2016, 03:24:47 PM »
The weather here is too nice.  It causes me to go out and catch these:

Which then cause me to turn those into these:

Pages: 1 ... 13 14 [15] 16 17 ... 63