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Messages - chumley

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301
Ingredients / Re: More floral hops, less grapefruit
« on: March 19, 2012, 03:45:25 PM »
Lots of the New Zealand hops (NZ Halleratuer, Pacific Gems, etc.) seem to be real floral with no citrus.

302
General Homebrew Discussion / Re: What is your perfect spring beer?
« on: March 13, 2012, 12:28:35 PM »
Spring in Montana = 13 more weeks of winter.

I like maibock....

10 lbs. German pilsner malt
4 lbs. German munich malt
1.5 lbs. Cara-Red

Mash at 145°F for 60 min, add boiling water and mash at 155°F for 30 min

Boil for at least 2 hours.

2 oz. Hallertauer 60 min
0.5 oz. Tettnanger 15 min

Czech lager yeast

OG 1.066, 30 IBUs.  This beer rocks!

303
The Pub / Re: Whitney
« on: February 17, 2012, 11:47:54 AM »
With her drop-dead looks and her little-girl charm
Everybody thought she'd go far
And at 20 years old she was rich as could be
And a world-famed Hollywood star.
With the big parts coming and the sweethearts, too,
Life was a hell of a ride
But her star soon fell and her body got old
So she took a lot of pills and died.

She took a lot of pills and died
She took a lot of pills and died
her star soon fell and her body got old
So she took a lot of pills and died.

While the traffic crawled by in the street outside
She was sitting in her kitchenette
Listening to the scuttle of the rats in the wall
And staring at her TV set.
She once might have been too proud to be found
in a hovel on the lower East Side
But nothing in the world seemed to matter much now
So she took a lot of pills and died.

Now she hasn't been seen on the silver screen
And she never may be again
But every once in a while at the far end of the dial
You can see her how she was back then.
In a soft close-up, with her hair backlit,
She seemed to glow inside
Yeah, but something went wrong, 'cause forty years on
She took a lot of pills and died.

304
Yeast and Fermentation / Re: Sulfur from Wyeast 2124
« on: January 19, 2012, 04:10:52 PM »
+1 to lagering and waiting.

The last thing I think I would ever do to my beer is add copper sulfate to it, no matter how little the amount.

305
Beer Recipes / Re: How to Doctor a Belgian Blonde
« on: January 19, 2012, 09:35:07 AM »
I'd ferment the split batch with a different yeast.  Lots of Belgian yeasts out there, and while 3787 is a great yeast, it would be interesting to compare it to one of the newer releases, like Flemish Golden 3739 or Belgian Stout 1581.

306
Beer Recipes / Al K's altbier recipe LIVES!
« on: January 17, 2012, 10:20:19 AM »
I get a weekly email from BeerSmith, and the latest is on altbiers.  After reading a short article, there were links to several altbier recipes. The last one listed was "Zum Uerige Clone".  Curious, I clicked on the link...

http://www.beersmith.com/Recipes2/recipe_286.htm?utm_source=getresponse&utm_medium=email&utm_campaign=beersmith_blog&utm_content=%5BBSHB%5D%20German%20Altbier%20Styles

....and was pleasantly surprised to see Al Korzonas' old altbier recipe for this beer.  I haven't brewed it for over 10 years now.

Nice to see those old recipes still floating around on the internet.

307
Ingredients / Re: Post your water report
« on: January 17, 2012, 09:21:40 AM »
Helena, Montana water from the Tenmile Creek WTP:

Calcium 8.1 mg/L
Magnesium 1.3 mg/l
Bicarbonate 35 mg/L
Sulfate 5.9 mg/L
Sodium 5.9 mg/L
Chloride Not available
Alkalinity 28.7 mg/l
Hardness 26 mg/l
pH 7.2 to 7.8

Interesting fact: We have two breweries in town, and I know one of them does not add anything to their water, even though the calcium concentration is pretty low. IPAs, pilsners, it doesn't matter to them.

I always add a little something, such as a half teaspoon of calcium chloride to a bohemian pilsner mash.

308
Ingredients / Re: Zythos and Bitterless Black wheat malt
« on: January 12, 2012, 01:25:40 PM »
I brewed my first Black IPA in November with both Midnight Wheat and Blackprinz.  I liked it a lot, and it got rave reviews at the office Christmas party (5 gallon keg gone in 2 hours).

Here's the recipe I came up with:

5 gallons, 1.060 OG

12 lbs. Malteurop 2-row
0.5 lbs. Caravienne

Mash at 153°F for 90 minutes, then add:

0.5 lbs. Midnight wheat
0.5 lbs. Blackprinz

Stir in a 1/2 tsp of calcium carbonate and batch sparge.
 
1.5 oz. Amarillo FWH
0.5 oz. Northern Brewer 60 min
1 oz. Simcoe 20 min
1 lb. table sugar 10 min
1 oz Amarillo 0 min

Ringwood yeast


309
General Homebrew Discussion / Re: Burned Wort?
« on: January 10, 2012, 05:28:41 PM »
Burned wort tastes....well, burnt.  Like any other burned sugar.  Not very good.

My first decoction mash many years ago, I burnt the decoction mash.  (Lesson learned from that:  add some water to the thickest 1/3 of the mash after you pull it and before you start to boil it).  The burnt flavor carried over into the final beer, which was an Oktoberfest.  Oddly enough, the burnt flavor went away after about a year in the bottle,

310
The Pub / Re: Hey, did you guys know.....
« on: January 10, 2012, 02:31:33 PM »
Interesting discussion.  Thanks for the links.

What I am reading in the United link, is that liquids must be in a 100 ml (or less) container inside a quart ziplock.  So, does that mean you can have as many 100 ml containers as you can fit inside a quart ziplock?  I'm thinking I could probably get 3 inside one baggie, which would be 10 oz. of liquor, which would get me where I need to go and then some.

Ahh, I remember the 1980s, when I used to fly to Puerto Rico.  We would bring a nalgene bottle in our carry on, filled with rum.  We would order cans of tonic water ("Please leave me the whole can, ma'am.  Thank you.  And may I have a twist of lime?") and mix our own drinks.

By the time we got to San Juan, we would have to pour ourselves into the cab to the Caribe Hilton. Ahh, those different times. Good times.

311
Yeast and Fermentation / Re: More lager challenges
« on: January 10, 2012, 01:41:47 PM »
I concur.  I always thought 2035 being more woody than fruity, but I can see picking up fruity. It is one of the more complex lager yeasts available. I like it, though.

I brewed a couple of Pilsners last fall with the Staropramen yeast (2782), and to my surprise, both came out pretty fruity.  I'm not sure why.

For clean lager yeasts, I have always liked Ayinger (WLP 833) and Czech pils (2278).

312
The Pub / Re: How to deal with an a$$hole coworker?
« on: January 10, 2012, 09:35:46 AM »
The answer to this question seems (at least to me) to be obvious:

Move out of France.

Most of the French are a-holes, so the odds of having an a-hole coworker would seem to be statistically very high.

313
I did take Tuesday afternoon off and brewed a nice bock.  Third pitch on a Staropramen yeast cake.

314
The Pub / Re: What beer opened your eyes?
« on: December 05, 2011, 04:58:50 PM »
When I was in college (1979-1986) I usually drank cheap, but did enjoy "the nicer beers" at the time, which were Henry Weindhardt, Rainier Dark, and the occasional Anchor Steam.  I moved to Pennsylvania for work in 1986, where I still bought cheap beer (cases of Lionshead and Lord Chesterfield Ale for under $10).

My "aha" moment came in 1988, while I was working on a project in Easton, PA.  I went to some German restaurant, and they had Pilsner Urquell on tap.  Wow. I started drinking better after that, and homebrewing in 1990.

315
Even if I don't get around to brewing a lager this weekend, I will be cleaning kegs and moving beer from lagering/conditioning kegs into fresh ones.  I am bring 5 kegs of homebrew to the company open house next Thursday, and I'd like to minimize the amount of yeast that comes with the beer to the office.  Got Rochefort 8 clone, bo-pils, and Scottish ale all carbed and ready to go, black IPA is carbing, and hefe is finishing in the primary today or tomorrow.

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