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Messages - chumley

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211
Yeast and Fermentation / Re: Wyeast 1272 American II
« on: June 23, 2014, 03:57:47 PM »
Ditto.  BRY 97 has become my go to yeast for IPAs.

212
All Grain Brewing / Re: Very Sad Story
« on: June 23, 2014, 10:11:55 AM »
I think you should distill it and make a small quantity of Scotch whisky.  You could call it, "Aulde MacFusel".

213
Yesterday I brewed 10 gallons of Skotrat's Traquir House Ale recipe.  This morning I have 3-4 inches of krausen in each of my two glass carboys.  Fresh microbrewery Scottish ale yeast slurry is a wonderful thing.

214
I make an English summer bitter that is a hit with the masses.

OG 1.040 to 1.045
Maris Otter plus a touch (5% or so) of light crystal, C10 or C20
Challenger or Styrian Goldings for Bittering (aim for 25 IBUs or so)
EKGs for flavor
Fuller's yeast

It's done in a week and tapped a week later.  It's also next on my brewing queue. ;)



215
This list is getting stale.

I totally agree.  I propose that this annual waste of print be replaced by the old 2nd and 3rd place NHC recipes that were in Zymurgy back during its classic period.

216
Ingredients / Re: Tamarind anyone?
« on: June 17, 2014, 10:07:06 AM »
Skip the dry hopping and just add some fish sauce with the tamarind.... ;)

217
Yeast and Fermentation / Re: Pitching onto yeast cake after a day
« on: June 17, 2014, 09:40:16 AM »
I have done what you describe a couple of times, with one tweak.  After I siphon the beer off the yeast, I dump in a can of factory beer like PBR or Coors so that the yeast remains covered with beer.  Then I try to siphon off the factory beer as much as I can (tilting the fermentor) before adding the fresh wort to the yeast cake.

I don't know if its necessary, but I just don't like the idea of the yeast cake being exposed to air.

218
Kegging and Bottling / Re: Super carbed keg
« on: June 10, 2014, 02:08:27 PM »
I am storing some kegs of mead for a friend who took a job out of state, and had to move.  Some of them are over 10 years old. 

One day I had my pressure gauge out and thought I would check the pressure on the kegs.  One of them was 40 psi! I burped it back down to 10 psi over a few days, and pulled a sample.  Delicious!  It apparently just kept fermenting in the keg.

219
Yeast and Fermentation / Re: Wyeast 1728 Scottish Ale
« on: June 10, 2014, 12:51:35 PM »
I scorched a decoction once when brewing an Oktoberfest, and got a smoky taste in the beer.  Maybe the wort carmelization process does a similar thing.

220
Yeast and Fermentation / Re: Wyeast 1728 Scottish Ale
« on: June 09, 2014, 11:13:52 AM »
Count me as another who has never got any smoky ester from 1728.

221
General Homebrew Discussion / Re: Most frustrating waste of beer ever
« on: June 05, 2014, 07:47:11 AM »
That's why I pretty much stick to the rock'n'roll method of force carbing anymore.

Or, if I am in no hurry, I hit the keg with maximum pressure for a couple of seconds, then walk away.  After a week of that, it will get to the right level (as checked with a pressure gauge).

222
General Homebrew Discussion / Re: Is my beer ruined?!
« on: June 04, 2014, 01:22:53 PM »
Quit saying it's infected!  It's not infected!  Those are yeast colonies!

223
General Homebrew Discussion / Re: Is my beer ruined?!
« on: June 02, 2014, 04:20:54 PM »
It looks like yeast colonies to me.  Perfectly normal.  Did you happen to use WY1728 Scottish?  If so, that wouldn't be the first time I've seen that with that yeast.

224
Beer Recipes / Re: An ale that tastes like a lger?
« on: May 31, 2014, 12:18:21 PM »
Yes....I have heard of such a thing.  It's called CREAM ALE.

https://www.homebrewersassociation.org/forum/index.php?topic=6089.0

You can use WY1007 German ale yeast for this.

225
General Homebrew Discussion / Re: Spring 2014 Brewing
« on: May 30, 2014, 08:48:28 PM »
Today I brewed 10 gallons of 1.075 OG IPA, using a boatload of hops I wanted to use up, to free up som freezer space.  Here's the hop bill:

4 oz. Cascade mash hop
2 oz. Centennial mash hop
4 oz. Centennial FWH
7 oz. Zeus 60 min
3 oz. Chinook 30 min
2 oz. Amarillo 0 min
2 oz. Centennial 0 min

A bunch more will be used up in two-stage dry hoppimg.

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