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Messages - chumley

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301
General Homebrew Discussion / Re: Vienna/Octoberfest Maltiness
« on: September 09, 2014, 08:39:32 AM »
Has anyone ever made a 100% Vienna beer?   I need to check through my logs, but I do not recall using more then 30% Vienna in a grist.   I used to add between 10 and 20% Vienna to my Dortmund-style lagers.

I made one once.  I found it to be rather bland. Slightly sweet, not a lot of malt or toasted flavor. I like it better mixed with pilsner malt.

302
Yeast and Fermentation / Re: WY1968 for an Imperial Stout?
« on: September 06, 2014, 12:02:01 PM »
Use a big starter or a yeast cake and rouse the yeast once a day throughout fermentation, and you will be fine.

I once brewed a clone of Fuller's vintage ale, 90% pale ale malt, 7% flaked maize, 3% crystal malt using a yeast cake of 1968, and it took a 1.090 gravity beer to 1.020. I thought that was pretty good.

303
The Pub / Re: Best Album of All Time
« on: September 04, 2014, 08:48:40 PM »
There are no perfect Zeppelin albums.  Or else I would have stated them in my earlier post.

While I would agree Houses of the Holy might be their best, it still is filled with filler.  "No Quarter" is dull and boring, and "D'yer Ma'ker" and "The Crunge" are just silly.

Heck, the Drive-by Truckers first album, "Gangstabilly", is better than any Led Zep album....

Steve McQueen, Steve McQueen...
When I was little boy I wanted to grow up to be
Steve McQueen, Steve McQueen....
The coolest gawddam mother....................

304
Yeast and Fermentation / Re: Pitching yeast error
« on: September 01, 2014, 08:11:32 PM »
Another vote for underpitching weissbier yeasts.  I used yeast cakes a couple of times from these beers in the past, and they sucked.

Oh, and you guys are all brew gods in my universe as well.  I have a poster in Denny in my brew room.  He is all covered with mud at Woodstock with his arms outstretched while Jimi Hendrix is playing the Star Spangled Banner.

Yes, I know that mud-covered hippie on the poster probably is not Denny.  But I wrote on it with a sharpie "Denny Conn" with an arrow pointing to the mud-covered hippie that I believe to be Denny, and whenever I host a local brew club meeting, all the newbies look at it and say "oooh".

305
General Homebrew Discussion / Re: Category 8 NHC Winner was out of style
« on: August 31, 2014, 11:40:37 AM »
Ringwood yeast rocks!  And that is all I have to say...

306
Yeast and Fermentation / Re: Choosing a house yeast
« on: August 27, 2014, 07:57:05 AM »
One of the breweries here in town used WY1728 Scottish as a house strain, and all their beers are pretty good.  All of their year round beers use it, from Cream Ale to Stout.

http://blackfootriverbrewing.com/beer/

From Wyeast's website:

Our Scottish ale strain is ideally suited for the strong, malty ales of Scotland. This strain is very versatile, and is often used as a “House” strain as it ferments neutral and clean. Higher fermentation temperatures will result in an increased ester profile.

307
General Homebrew Discussion / Re: My reason for signing up here...
« on: August 26, 2014, 12:58:41 PM »
New brewer, it is best to add the yeast to the brew kettle 15 minutes before the end of the boil.

308
Beer Recipes / Re: English Summer Ale
« on: August 26, 2014, 12:39:51 PM »
A month ago, I brewed an English Summer ale.

10 gallons, OG 1.048

16 lbs. Maris Otter,
1.5 lbs. torrified wheat
1 lb. Belgian light candi sugar (added to boil kettle)

Mashed in 6 gallons of strike water at 158°F for 90 minutes

Boiled for 90 minutes

2 oz. Clusters 75 minutes
3 oz. Styrian Goldings 15 minutes
3 oz. EKGs 5 min

Split between two primaries. One was pitched with WY1968 Fuller's yeast, the other received WY1469 Tim Taylor yeast.

The Tim Taylor version is excellent.  The Fuller's version, I believe, got some sort of wild yeast infection.  It is cloudy and slightly tart....not what I would expect from Fuller's yeast. It still tastes better than PBR, though.

309
Beer Recipes / Re: American Mild
« on: August 26, 2014, 12:34:58 PM »
When I was working on my Dark Mild last year,  Denny suggested London Ale III.  It was the missing link.

Denny, I think that you are on the right track with one exception.  Go with a single hop charge upfront with American hop, Chinnock would be a good choice and dry hop.  Mashing at 160 dF will give nice body, low alchohol, and the dryhop will shine thrugh.

I'll be curious to see how the 160 mash affected things given the SG I just got.  I've been thinking about an early hop charge, too.  I love the flavor and aroma from the late additions and I wanted the smoother bittering from a late addition, but I've started detecting a bit of "soapiness" in all late hopped beers I've done.  I don't know for sure that late hops are the culprit, but they are the consistent factor.

Also, at this point I'm trying to keep to all American ingredients, so I'm avoiding a British yeast.

No doubt you know all "American" ale yeasts are of British origin, of course.....

Best English milds I have made, were using Fuller's yeast.  If you don't rouse it, it drops quick, leaving a fuller, maltier beer.

Wyeast and White Labs are both on the Left Coast, so I would consider their products to be American ingredients.

Just sayin'.

310
Ingredients / Re: 6-row Maltsters Differences/Preferences
« on: August 26, 2014, 08:58:42 AM »
I have used Rahr, Briess, and Schreier 6-row and haven't noticed that much of a difference, either.

FWIW, the local store here doesn't stock 6-row.  I have found that a fair approximation to the grainy flavor of 6-row can be somewhat approximated by using 10% flaked barley with American 2-row.

The knock against using flaked barley in a pils is that it will be cloudy, but lagering will clear it up.

311
Ingredients / Re: brown malt for porter
« on: August 21, 2014, 07:55:32 AM »
I bought a sack of Chateau Abbey malt a while ago, which is described as "Belgian brown malt"  at the Castle Malting Co. website.  I used a bit of it in a dubbel that came out very nice.  I will probably use it in a porter this fall.
I was under the impression that this was Castle's new name for their Aromatic malt.

http://morebeer.com/products/castle-abbey-aromatic-malt-50-lb-sack.html

No, its definitely more of a brown malt, after using it.

I tend to believe the maltster more than Morebeer.....

http://www.castlemalting.com/Default.asp?N=Malts_in_a_few_words&ID=10&Language=English

312
Ingredients / Re: brown malt for porter
« on: August 20, 2014, 12:16:00 PM »
I bought a sack of Chateau Abbey malt a while ago, which is described as "Belgian brown malt"  at the Castle Malting Co. website.  I used a bit of it in a dubbel that came out very nice.  I will probably use it in a porter this fall.

313
All Things Food / Re: Tri-Tip Tacos
« on: August 19, 2014, 02:42:59 PM »
We get tri-tip in Montana.

Simple tri-tip marinade:

2-3 chipotles in adobo sauce
1/3 cup red wine vinegar
2-3 garlic cloves
1/4 cup brown sugar
1 tbsp oregano

Whirl in the food processor, then slowly add a half a cup of EVOO while the food processor is running to emulsify it.

Good stuff Maynard.

314
General Homebrew Discussion / Re: Chlorinated Water
« on: August 19, 2014, 01:14:48 PM »
Peroxide only works on chlorinated water, not chloramine.

Here is the link to the original thread.

http://hbd.org/discus/messages/40327/41985.html?1180886577

Re-reading this, I see the original determined amount was 0.83 tsp per 5 gallons of chlorinated water.  I rounded down as my city water is pretty clean and they don't use that much chlorine.

315
General Homebrew Discussion / Re: Chlorinated Water
« on: August 17, 2014, 09:54:31 AM »
A tip I learned on the B&V several years ago has made chlorine removal even easier than using Campden tablets.

Add a half teaspoon of peroxide to 5 gallons of brewing water, swirl it around, and the chlorine is volatilized and gone.

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