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Messages - chumley

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286
General Homebrew Discussion / Re: love my hydra
« on: August 09, 2015, 04:23:42 PM »
I love my hydra, too.  My only drawback thus far is that I would love to buy one of these filters to sit on the side of my kettle for adding pellet hops, which would work initially, but when you add the chiller for the last 15 minutes of the boil, the filter would have to get yanked.  Which defeats the purpose of late boil hop additions.

Anyone overcome this problem for us immersion chiller users?  I still use hop bags for pellets, but find myself questioning their efficiency in delivering hoppy goodness.  Because of that, I mostly use leaf hops, but they sure do take up a lot of space in my freezer (when you buy them by the pound).

287
Commercial Beer Reviews / Re: What's your favorite hidden gem
« on: August 09, 2015, 04:03:12 PM »
I really like a lot of Leinenkugel beers, even the every day ones like Creamy Dark. The doppelbock is smoooooth.

I would like to know why only their sh***est beers, like summer shandy, berry weiss, and sunset wheat, make it to Montana? >:(

288
General Homebrew Discussion / Re: Dumping 5gallons
« on: August 07, 2015, 12:50:05 PM »
Crappy homebrew works pretty good in the smoker water pan. Speaking from experience.  ::)

289
Beer Recipes / Re: Avec les Bons Voeux
« on: August 04, 2015, 04:26:18 PM »
Thanks for the feedback, HB.  I do think I will do a mixed Styrian Goldings/Sorachi Ace dry hop addition.

290
Beer Recipes / Re: Avec les Bons Voeux
« on: August 04, 2015, 03:53:54 PM »
Thanks Denny.  Given the secretiveness of Dupont, I would not be surprised that what I know is what I will know.

The nice thing is, I drank my last bottle of Avec last Christmas, and it is unavailable here, so whatever I brew I can't compare to the original, so it is bound to be better.  8)

And that was a lot of commas.

291
Beer Recipes / Avec les Bons Voeux
« on: August 03, 2015, 01:22:17 PM »
I have a yeast cake of Dupont yeast just about ready for re-use, so I am thinking of brewing a beer similar to Avec.  Not a lot of information out there.  The knowns are:

- 9.5% abv
- color a little darker than Saison Dupont, suggesting either a more complex grain bill than pilsner malt or a long boil
- dry hopped
- crisp so it must have some sugar

Presently I am thinking:

14 lbs. pilsner malt
12 oz. biscuit malt
8 oz. aromatic
1.5 lbs. sugar

Admiral and Sorachi Ace hops for bittering (just because I have them in stock)
Saaz flavor (maybe a 15 and 5 minute addition)
EKGs knockout
Styrian Goldings dry hop

WY3724 to starter, WY3711 to finish

Thoughts? Suggestions? Comments?

292
Yeast and Fermentation / Re: Lager
« on: July 30, 2015, 04:15:01 PM »
You can overthink the crap out of them, or you can let them sit at 48-52°F for a month and do nothing, then keg or bottle, and they will be fine.  Your choice.  Some guys enjoy tweaking their temperature controls every day or so.  Me, I would rather let them rot. I have other things to do.

293
Commercial Beer Reviews / Re: 10 Barrel Joe IPA
« on: July 30, 2015, 10:30:46 AM »
I have stopped buying IPA in cans or bottles, as it all tastes "dead" to me anymore.  I only seem to enjoy IPAs fresh out of a keg.

294
Beer Travel / A Tasting Tour of Yorkshire’s Beers and Ales
« on: July 30, 2015, 09:35:19 AM »
An interesting article in the travel section of last Sunday's New York Times:

http://www.nytimes.com/2015/07/26/travel/a-tasting-tour-of-yorkshires-beers-and-ales.html

295
Yeast and Fermentation / Re: Lager
« on: July 30, 2015, 09:28:58 AM »
Yes, you should have left it on the yeast cake.  I have no idea why people feel compelled to hurry lagers along.  Let 'em rot on the yeast cake for a month. Until it is done. 

And ignore that stupid diacetyl rest.  If you pitch enough yeast, and wait until they are done, you will never, never, never have any diacetyl in your beer.

I have been home brewing for 25 years, have brewed over 100 batches of lager, and have had diacetyl only once - when I stopped a Czech pils fermentation early with Wyeast 2001 Urquell in order to intentionally get some residual diacetyl in the beer to get that Urquell mouthfeel.  After three weeks in the keg, all that diacetyl was gone. 

296
All Grain Brewing / Re: Wheat malt and lower efficiency
« on: July 30, 2015, 09:21:05 AM »
Mosher said somewhere, read on a blog, that using a commercial coffee bur grinder works well for wheat. There isn't a husk, so no point being gentle. I've been wanting to try a food processor, but haven't found the motivation to run 4-6lbs through 8oz at a time.

I did this once.  Ran 6 lbs. through my VitaMix blender dry container until it was flour.  Added 4 lbs. of normal crushed 2-row, and rice hulls.  I got great efficiency, and the beer came out great.

It only took like an extra 10 minutes to crush this way.



297
Classifieds / Re: Brewer wanted
« on: July 27, 2015, 02:12:53 PM »
My entry level job out of college in 1986 paid more than that.

298
Ingredients / Re: Summit & Mandarina Bavaria
« on: July 23, 2015, 02:04:50 PM »
Martin, that's interesting.  Reminds me of Sorachi Ace.  After trying the Brooklyn Brewery Saison and told that the lemony flavor in it was from the use of Sorachi Ace, I went and bought a pound of it and brewed several pale ales and saisons with it.  To date, I have never got any lemony character out of them.  If anything, I find them to be more like English dirt hops.

Sorry for the thread hijack.  Back on track, I always thought Amarillo gives a nice tangerine flavor, especially in summer blonde session beers.

299
General Homebrew Discussion / Re: Fast ipa
« on: July 22, 2015, 10:18:32 AM »
.....
- am I mad?

No.  Refer back to the first five words of your post.

300
All Grain Brewing / Re: Sweet IPA
« on: July 20, 2015, 04:23:37 PM »
I don't believe you can brew an all-malt 9.5% beer that is dry.  It would need a little sugar to cut the malt down.

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