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Messages - chumley

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General Homebrew Discussion / Re: 6 Common Homebrew Myths
« on: August 09, 2016, 04:23:07 PM »
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.   

General Homebrew Discussion / Re: 6 Common Homebrew Myths
« on: August 08, 2016, 08:53:09 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.

General Homebrew Discussion / Re: Why Do You Homebrew?
« on: July 13, 2016, 08:04:05 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.

General Homebrew Discussion / Re: Best way to store empty kegs?
« on: June 27, 2016, 07:30:24 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.

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.

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

The Pub / Re: Curse is over in cleveland
« on: June 21, 2016, 11:05:20 PM »
Very happy that the Cavs won, especially against Golden State. Not that I have anything against Golden State, except I despise all their bandwagon fans.

Your typical Cowboys/Yankees/Warriors fan (courtesy of Jimmy Kempski of the Philly Voice):

Commercial Beer Reviews / Re: Old Tankard Ale
« on: June 13, 2016, 05:24:39 PM »
I found it on tap last weekend, and it was even better than the canned product.

General Homebrew Discussion / Re: Clear Beer!
« on: June 13, 2016, 12:02:50 AM »
Okay, why not.

Classic American Pilsner.

6 row malt and flaked maize.  No finings.

The Pub / Re: Top Three: Underrated 60s/70s Rock and Blues
« on: June 06, 2016, 08:40:22 PM »
1. Elvin Bishop
2. Amazing Rhythm Aces
3. Ditto on Rory Gallagher

Commercial Beer Reviews / Re: Old Tankard Ale
« on: June 06, 2016, 02:30:14 AM »
This thread just made sense out of something I read on Facebook. 

Don't read Facebook

A guy at the club was at a contract brewery in Detroit last night named Brew Detroit. He said the bartender said they will be brewing Stroh's using the "original"recipe. When I read that, I saiD Stroh's is brand that is owned by Pabst. Why brew it there? If there is the contract litigation and such going on, I think I have an answer.

"Original" recipes always make me wonder how original. None of the hops listed for the old Tankard existed back in the 1930s.

When I was in Ireland last fall, a very small brewery produced a stout called Burren Black which I thought was outstanding.  The brewer told me he uses both roasted barley and black patent in it.

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.

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