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Messages - chumley

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General Homebrew Discussion / Re: Beer and ice
« on: July 09, 2012, 02:01:33 PM »
It would seem to me, that the thing to do would be pour a neutral beer like an Original Coors into an ice cube tray, freeze it, and use those to chill the beer. Like iced coffee.

Not that I would ever do such a thing.

I probably will not brew this weekend, but midweek I think I will brew the colonial spruce big beer that I spoke of on last weeks edition, and put that on the yeast cake of the 1.045 wheat ale I brew yesterday on the solstice, as sort of a starter.

General Homebrew Discussion / Re: That German lager flavor
« on: June 21, 2012, 08:44:26 PM »
Ummmm.....the yeast thingy is BS.  A good lager yeast pretty much will do any German beers.  My best bocks have been made with WY2278 Czech Pils.

Malt, malt, malt...MALT!!!!!!  THE DOMINATING VARIABLE!!!!

Hops, no. 2

Everything else can be readily controlled.

Yeast and Fermentation / Re: Ringwood Strain
« on: June 20, 2012, 10:51:15 AM »
Lots of people don't like it, but I think it is a terrific yeast for British and American ales.  Pitch a lot of yeast, oxygenate, and rouse frequently.  Gets better and better using a whole yeast cake.  Use the final yeast cake to brew a big ole Russian Imperial Stout.

General Homebrew Discussion / Re: Crickets
« on: June 20, 2012, 10:48:49 AM »
When I opened this thread, I thought it was going to be about Dan Listerman's latest beer.

Made a starter of Wyeast London Ale III last night.  I'm thinking a summer ale first, to build up enough yeast to brew a big version of Poor Richard's Ale with spruce tips from the Colorado blue spruce in my back yard next week.

Commercial Beer Reviews / Pabst Blue Ribbon
« on: June 04, 2012, 12:39:51 PM »
Appearance:  Pours out of the can with a nice white head that quickly dissipates.  Bright straw yellow color, well-carbonated, crystal clear.

Aroma: Grainy/straw, with very slight hoppy citrus/elderberry

Flavor:  Six row malt graininess married with light hops.  Very well balanced.

Mouthfeel:  Thin, dry and crisp.  Carbonation invites a restorative burp.

Overall impression:  The perfect summer beer.  Try one straight out of the can on a river float trip, paired with a jalapeno cheddar dog grilled with yellow mustard. Only suggestion for improvement:  Release a malt liquor stronger version in a 40 oz. bottle for sitting on the step outside the apartment.

Beer Recipes / Re: Kronenbourg 1664 Clone
« on: May 29, 2012, 08:50:58 AM »
I agree that Kronenbourg in the bottle is awful, but a bar (in Montana!) had this on tap a while ago and I thought it was quite nice.  I could really pick out the Strisselspalt.

Yesterday I brewed an Oktoberfest....two months overdue!  Last lager of the season....I am fermenting it in the fridge instead of the basement, as the basement is now 54°F and will certainly get warmer this week.

I have a yeast cake of WY2000 Budvar yeast all ready to go.  I can't decide between a CAP, an Oktoberfest, or an Eggenberg UrBock clone.   Probably will go with the CAP.

Yeast and Fermentation / Re: White Labs French Ale Yeast (WLP072)
« on: April 18, 2012, 01:56:21 PM »
My experience has been if you pitch both a smack pack of WY1007 and a tube of WLP072 into a biere de garde, the WLP072 yeasts will surrender to the WY1007 yeasts.

Ba-da BING!

General Homebrew Discussion / Re: Tell me about Mash Hopping
« on: April 18, 2012, 08:55:29 AM »
I once brewed a pils where the only hop addition was FWH, 4 oz. of Saaz for a 5 gallon batch of 1.048 beer.  It came out pretty darn good.  Low bitterness and lots of hop flavor.

Its even better, though, when you do that plus use an ounce of Clusters at the 60 minute boil mark....

General Homebrew Discussion / Re: The Secondary Topic Revisited
« on: April 18, 2012, 08:47:11 AM »
My basic procedure for lagers is to ferment until the beer turns bright (anywhere from 7 to 28 days), siphon into a keg, lager at 32-35°F (skip the silly d-rest, its just a waste of time), around week 3 or so of lagering jumper cable the beer into a new keg to get it off the settled yeast, force carb, then let the beer sit for another 3 weeks at the lagering temperature, adjust the carb level as necessary until its just right, as indicated on the pressure gauge.

That procedure gives me clear, perfectly carbed, delicious lager beer every time.

No brewing for me.....but yesterday I cleaned and sanitized 11 dirty kegs!  They date back to December....that was a major accomplishment.

I might take advantage of the roll I'm on, and go "jumper cable" the three lagers I have lagering right now into clean kegs, and clean those kegs, and then I will be completely ahead of the curve for once.

Beer Recipes / Re: Yeast Recomendations for Baltic Porter
« on: April 03, 2012, 01:14:40 PM »
Listen to Beertracker.  Ringwood yeast is my favorite for the Baltic Porter style.

Try a Carnegie Porter from Sweden......fermented with Ringwood.

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