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Messages - chumley

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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.

You can use WY1007 German ale yeast for this.

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.

Beer Recipes / Re: NA Beer
« on: May 29, 2014, 04:17:06 PM »
I would buy a couple of cases of Odouls, pour them into a keg, then add a pound each of crystal malt and biscuit malt in a grain bag to it, as well as some dry hops.  Steep for a day, pull the grain, then pull the dry hops after another couple of days.

Then it would taste like homebrew, and your dad will think you are a friggin' genius.  :D

Ingredients / Re: Your favorite Hops that are rarely mentioned...
« on: May 28, 2014, 01:03:21 PM »
Cluster is also good in porters.  A combination of Cluster and Northern Brewer in  1.055ish porter is a killer combination.

I agree with Denny on Horizon. I made a fantastic American brown with Horizon, using this recipe (replace the Fuggles and EKGs with Horizon):

Dirty Nortchez House Special Brown
(All Grain) 10 gal.

This Homebrew Recipe was added by
Norty on June 26, 2002 at 14:17:08:
(Please contact them if you have questions about the Recipe)
Brewing Method: All Grain
Yeast: Wyeast 1028 London Ale
Yeast Starter: 1 pt
Batch Size: 10 gal.
Original Gravity: 1.050
Final Gravity: ???
Alcohol Content: ??? %
Total Grains: 17.5 lbs
Color: 24
Extract Efficiency: 75 %
Hop IBU's: 30
Boiling Time: 60 minutes
Primary Fermentation: 7-12 days
Secondary Fermentation: 7-12 days
Additional Fermentation: None

Grain Bill:

11 lbs 2-row
4 lbs Crystal 90L
1/2 lbs Chocolate Malt
2 lbs Brown Sugar

Hop Bill:

2 oz Fuggle 5.7% for 40 minutes
2 oz E.K. Goldings 6.6% for 15 minutes
2 tsp Irish Moss at 15 minutes

Mash Schedule:

Single infusion at 155F for 60 minutes.
Mash out at 165F and sparge.
I used a ratio of 1.25 qts/pound of grain.

Brewers Notes:

2002 NHC Gold medal winner for Category 10, Brown Ale.
I got lucky!

Another hop I like is Glacier.  Makes a real nice flavor/aroma hop in APA.

Beer Recipes / Re: Bink Blond recipe
« on: May 24, 2014, 08:32:09 PM »
....and after a couple of weeks cold conditioning, this is definitely a winner.  One of the top 20 beers I have ever brewed.

To wit, best Belgian blonde I have ever brewed.  Getting rid of the small spice additions, the small percentages of biscuit/amber/honey/whatever malts....this is a good thing.

The more I brew, the more I like the simplest beers.

Beer Travel / Re: Any recommendations for Brussels/Bruges?
« on: May 24, 2014, 11:52:06 AM »
All great suggestions.  The only thing I would add is the Half Moon Brewery in Brugge.  Awesome beer cheese soup for lunch.

Yeast and Fermentation / Re: Wyeast Paks arrived swelled
« on: May 23, 2014, 06:56:37 PM »
They're in the yeast.  All the inner bag has is wort, and demonstrates that the yeast is viable through the swelling.  Something that you already know by now.

I would just make a starter and forget about the inner bag.

All Things Food / Cooking with Belgian candi syrup
« on: May 23, 2014, 08:15:01 AM »
I get spam email once a week from Saveur magazine, which gives dinner suggestions for the week.  They had a recipe for Vietnamese pork meatballs the other day that looked intriguing:

As you can see, the recipe calls for caramelizing sugar.  Being lazy, I just skipped that step and used a couple of tablespoons of D45 amber candi syrup.

I grilled them up last night for dinner, along with the rice noodle, herbs and lettuce.  Amazing!  The caramelly syrup with the salty fish sauce and shallots made those grilled morsels fantastically delicious.

My only other tweak was to the sauce.  I didn't have any green papaya, so I made this version of Nuoc Cham instead:

FWIW, I brewed a Belgian blonde with the Belgian blend.  I started in the low 60s, and in two days I ramped it up to 80 (I was aiming for low 70s, but I overshot my target).  In the final product, the fruity esters take a back seat to the spicy phenolics.  I was a little disappointed at first, but after a month in the keg in the kegerator, the phenolics have tamed a bit and the result is a very nice beer.

I made a 1.5 L starter with the vial for a 5 gallon batch. OG was 1.060 or so.

I was going to brew this morning, but it was so nice I decided to go creek fishing.  I caught 5 trout, all 14-16 inches long....3 browns and 2 rainbows. 

Not bad for a morning of creek fishing. The dog appreciated that decision.

Beer related.....I have 5 gallons of dubbel and 5 gallons of tripel that I will probably keg tonight.

The Pub / Re: Pete Coors doesn't get it
« on: May 06, 2014, 12:59:29 PM »
I think you all are being a little harsh on Pete.

The one area I think he is wrong, is his insistence on having bars provide taps for that miserable swill he sells called "Coors Light".

He should be telling them, instead, to put on tap his own favorite beer, "Coors Banquet Beer", aka Original Coors.

If my local establishment had that on tap, I probably would order that about 50% of the time over the usual blah   blah lineup of American craft beers. It tastes like beer, and goes great with a Maker's on the rocks.

Beer Recipes / Re: Bink Blond recipe
« on: May 05, 2014, 02:04:32 PM »
This came out pretty good.  I took it to a conference last week, and served it at the company's hospitality suite. I got a lot of positive comments, no negatives.

I started fermenting in the low 60s, then ramped up to the 70s, using a brew belt and a blanket.  It got a little warm once, and the result was that I had a little more spicy phenolics than what would be expected in Bink - both in the Trappist Blend WLP575 and the Chimay WLP500 beers.

I fermented the beer in buckets for 3 weeks.  I dry hopped each fermentor for the last week with a half ounce each of Styrian and Kent Goldings, before kegging.  They were then cold conditioned for a couple of weeks.

I think next time I will use straight pilsner malt, ferment cooler, and maybe more dry hopping or late hop additions.  All and all, a good first attempt.

General Homebrew Discussion / Re: How was the weekend?!
« on: April 28, 2014, 08:39:09 AM »
Saturday I went fishing and caught my limit (5) of rainbow trout between 2-3 lbs. in size a piece.  I filleted them up and smoked them over alder Sunday.

Besides smoking fish and yard work Sunday, I did jumper Bohemian Pilsner and Belgian Blond to fresh kegs to get them off the settled yeast.  I am taking those two kegs to a conference I am attending this week. My company hosts a hospitality suite, and I am bringing the beer.  I will educate the masses on how you can have virtually the same grain and hop bills, yet end up with two totally different beers because of the yeast.

The Pub / Re: Have you ever ......
« on: April 25, 2014, 01:45:26 PM »
“One teaspoon per beer, right before you start drinking.”

There is no way in hell I am going to eat a half a cup of dried yeast.

Kegging and Bottling / Re: My First Lager
« on: April 16, 2014, 09:13:14 AM »
When I used to bottle lagers, I never added yeast and my bottles always carbed.

I did try to siphon a little of the settled yeast cake into the bottling bucket, and that got stirred around with the priming sugar.

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