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Messages - chumley

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286
Yeast and Fermentation / Re: Dry yeast for English styles
« on: September 22, 2014, 10:59:40 AM »
Yes I am serious.  But be sure to get Munton's Gold, not Munton's.  Munton's is meh, has that bready thing going on like S-04.

287
Yeast and Fermentation / Re: Dry yeast for English styles
« on: September 22, 2014, 09:39:13 AM »
My favorite dry yeast for English styles, hands down, is Munton's Gold. It's the closest dry yeast to Fuller's yeast that I have ever used.

288
That is way too much crystal malt.  You are going to hate that beer.  Hope you have a bunch of dumb, gullible neighbors.

289
Ingredients / Re: Is Wet Hopping BS?
« on: September 18, 2014, 03:51:36 PM »
Hmmmm.......I do have two blue Hubbard squashes, recently picked, that weigh 27 lbs.

290
Ingredients / Re: Is Wet Hopping BS?
« on: September 18, 2014, 01:20:04 PM »
Pumpkin beers.  NOW that is a craze that is overblown.

291
Ingredients / Re: higher alpha subs for noble hops
« on: September 18, 2014, 10:18:34 AM »
Instead of looking for high alpha acid substitutes for noble hops, you should stick with noble hops for flavor/aroma additions, and instead use the high alpha acid hops for bittering.

For lagers, I like Perle, Clusters, Styrian Goldings, Northern Brewer, and Magnum for bittering, in about that order. In the past I have tried varieties like Galena, Santiam and Vanguard for bittering, and found them to impart just enough American hop flavor to be distracting.

So, Cluster does not impart American hops flavor? I use Cluster in the CAP I brew, and have no problem with it in there. Fresh it does have the blackcurrant flavor that I don't associate with noble hops.

I should clarify that the bittering hops I like using for lagers are not substitute for noble hops, but the slight flavors they impart (used as bittering hops) complement the noble hops flavor.  As Jeff points out, Clusters works well in a CAP, especially if you finish it off with Saaz. Its also good in other pilsner styles = Pilsner Urquell  uses Clusters as a bittering hop.

Perle I think of as being somewhat minty, Northern Brewer as earthy, and Styrian Goldings also with a blackcurrant note. They all seem to compliment noble hops in lagers. I used to use Magnum quite a bit, it almost seems a little too clean (kind of like eating walleyes, I prefer eating fish that tastes like fish).

292
Ingredients / Re: higher alpha subs for noble hops
« on: September 18, 2014, 09:34:22 AM »
Instead of looking for high alpha acid substitutes for noble hops, you should stick with noble hops for flavor/aroma additions, and instead use the high alpha acid hops for bittering.

For lagers, I like Perle, Clusters, Styrian Goldings, Northern Brewer, and Magnum for bittering, in about that order. In the past I have tried varieties like Galena, Santiam and Vanguard for bittering, and found them to impart just enough American hop flavor to be distracting.

293
Ingredients / Re: maris otter
« on: September 18, 2014, 08:48:41 AM »
I'm not Jeff, but my local hardware store sells 55 lb. sacks of Munton's Maris Otter blend that is 2.1°L.  I have an English summer bitter on tap right now with it that is pretty good.  Not as much biscuit flavor as Crisp or Fawcett, though.
Hardwood store? Where do you live? My hardware store has a crappy malt selection. Lots of tool etc. though.

I live in Helena, Montana.  The only LHBS in town closed its doors a few years ago, so our local Ace hardware store began selling brewing supplies to fill the void.  So far its working pretty good. They don't have a selection like the online retailers, but what they do have is fresh and reasonably priced.

It wasn't a great stretch for them to get into the brewing supply market.  Years ago, when Montana legalized medical marijuana, the hardware store got in heavy with indoor growing systems.  8)

294
Ingredients / Re: Is Wet Hopping BS?
« on: September 18, 2014, 08:42:13 AM »
And, just to add to that, wet hops can't be any worse than all the other crap people are putting in their beer.  Just scroll down the list of topics in this Ingredients category of this forum.  ;)

295
Ingredients / Re: Is Wet Hopping BS?
« on: September 18, 2014, 08:39:35 AM »
I have a wet hop beer fermenting right now, using the process Pete B. described. The smell from the fermentors is incredible, so I think I am on the right track.

I think, done right, they can be very good.  I have brewed 3 wet hopped ales thus far, and while the first one was terrible, the other two were pretty darn good.  The first one I used wet hops for bittering that ended up giving a terrible grassy flavor.

I had one in October 2002 at the now defunct Yakima brewery that was excellent. The wet hops gave a kind of licorice-y flavor to the beer. I'm hoping for the same with my fresh Cascades.

296
Ingredients / Re: maris otter
« on: September 17, 2014, 08:20:06 AM »
I'm not Jeff, but my local hardware store sells 55 lb. sacks of Munton's Maris Otter blend that is 2.1°L.  I have an English summer bitter on tap right now with it that is pretty good.  Not as much biscuit flavor as Crisp or Fawcett, though.

297
Chalk me up as another whose quality of brews went way up when I dialed back on the crystal malt.

For reasons others have already discussed in this thread, I use a little in APA/IPAs brewed with North American two-row. And I do really like Caravienne.

298
General Homebrew Discussion / Re: CONGRATS JONATHON FULLER!!!
« on: September 15, 2014, 08:24:08 AM »
I am now convinced that I will never try dry hopping with White Widow.

299
Beer Recipes / Re: Wet hop recipe
« on: September 13, 2014, 07:33:55 AM »
I brewed this yesterday:

2014 Fresh hop ale

OG 1.064, 10 gallons, split between two carboys, each got one packet of US-05 and a half tube of White Labs San Diego Super yeast

16.5 lbs. Gambrinus pale 2-row (last of a sack)
6 lbs. Weyermann Munich
1.5 lbs. Crystal 10°
0.75 lbs. Crystal 90°

Mash at 153°F for 90 min

6 oz. Cascades FWH (picked 4 days ago)
2 oz. Centennial 60 min (the only non-fresh hop)
4 oz. Cascades 8 min (picked 4 days ago)
5 oz. Cascades 10 min after knockout (picked 30 min left in the boil)

300
Beer Recipes / Re: Wet hop recipe
« on: September 11, 2014, 10:14:17 AM »
I am going to brew one of these tomorrow, and my recipe is similar to Pete's.  Thinking an OG around 1.055, 90% two row, 5% aromatic or munich, 5% medium Crystal.  I will use Northern Brewer for bittering, then the fresh Cascades like Pete did.....some ones I picked Monday that have dried for a couple of days at the 10-15 minute mark, then straight off the vine at knockout and maybe some more as it chills. 

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