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Messages - chumley

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General Homebrew Discussion / Re: Hope Your RIght on HSA
« on: November 09, 2015, 09:04:18 PM »
End this thread now before you channel the ghost of Dave Burley.

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Is it just me or do others find the idea of putting boiling hot wort into a plastic container icky?

I suppose there are super plastics out there that doesn't impart any flavor to the wort, but it just gives me the heebie jeebies.  I could see using a stainless steel keg, but plastic? Pass.

Kegging and Bottling / Re: No joy in kegging
« on: November 09, 2015, 11:53:08 AM »
I highly recommend buying or building a pressure gauge attached to a gas ball lock connector to check keg pressure.  I bought one from William's years ago, and use it all the time.

I carb by chilling the keg, attaching it to the gas as cranked up as it will go, and rocking it for a couple of minutes.  When I check it the next day, it almost always is above 10 psi.  If it is over carbed, it can be burped a couple of times.

The Pub / Re: Happy Friday/Saturday...what ya drinking ?
« on: November 07, 2015, 09:17:24 PM »
I am recovering from elk hunting (it sucks to be old and fat) from this morning with a Murphy's stout and a wee bit of Jamesons.

The local gas station is selling a funky coldpack consisting ten 16.9 oz. nitrogen widget cans of Murphy's stout for $7. That is a good deal.  The stout tastes great.  The boys at hunting camp wouldn't drink it (stuck to Coors) so I got to bring it home. 8)

Be warned that some Belgian yeasts do not ferment well below 65°F.

Case in point:  Last Sunday I brewed 5 gallons of 1.050 blonde, and split it into two carboys (2.5 gallons each).  My goal is to make starters for a 1.080 tripel (starters that I can drink!)  I added a tube of WLP500 Monastery ale (Chimay) to one, WLP575 Belgian Blend (Westmalle + Chimay + Chouffe) to the other.  No starters, wort temperature at 64°F, yeast vials had same expiration date.

As of today, Thursday, the blend is fermenting nicely, but nothing out of the WLP500.  Research indicates that Chimay yeast has a reputation for being sluggish at cooler temperatures.

For liquid yeasts


WY1968 Fullers
WY1469 Tim Taylor
WY3787 Westmalle


WLP833 Ayinger

would be my most common, although I use a lot of other liquids yeasts. 

All my American ales, I stick to dry yeast.  I also use a lot of 34/70 for lagers.

The Pub / Re: Ugggh
« on: November 04, 2015, 09:40:16 AM »
I am finally feeling inspired to brew an oyster stout.

General Homebrew Discussion / Re: What's Brewing this Weekend? 01/18/2014
« on: November 03, 2015, 02:35:29 PM »
As today is my 54th birthday, it seemed like a good day to take off and smoke a Boston butt and brew some beer.

Polotmavé Speciální (Czech festbier)

10 gallons, 1.057 OG, 28 IBUs

11 lbs. Avangard Pilsner
9 lbs. Durst Turbo Vienna
7 lbs. Avangard Munich
10 oz. Weyermann Caravienne
6 oz. Weyermann CaraRed
5 oz. Weyerman CaraFa III

Mash 60 min at 148, add boiling water to 158°F for 15 min

Batch sparge to collect 14 gallons of wort

1 oz. Perle 90 min
1 oz. Spalt 90 min
0.9 oz. Hallertauer Mittelfrueh 30 min
1 oz. Spalt 10 min
1.4 oz. Saaz 5 min

Split between 34/70 and WLP833 Ayinger yeast. 3rd pitch on each yeast cake.
My goal of 30 gallons, 10 gallons each, 6 kegs, of Czech light, amber, and dark lager ready for Christmas is coming together. ;D

The Pub / Re: Whiskey
« on: November 03, 2015, 01:36:36 PM »
Yes, it was a very small glass.

At least that is what I told my wife, and I am sticking to that story.  8)

Beer Recipes / Re: Marzen
« on: November 02, 2015, 03:06:38 PM »
I would take the OP's recipe and tweak it by swapping out all the caramunich with carared, and bump up the hops to about 30 IBUs.  That's how I like my O'fests.

That said, I am going to try brewing a Czech version of a Marzen bier, a fest bier, also called Polotmavé Speciální.  Probably going to add some melanoidin malt, and a little dark grain to get a nice red color.

I plan on having Czech light, amber, and dark lagers on tap for Christmas.

The Pub / Re: Whiskey
« on: November 02, 2015, 02:33:36 PM »
I had a dram of Redbreast 12 last night while watching the last game of the World Series.  Now that is a fine whiskey.


Beer Recipes / Re: wheat beer category
« on: October 30, 2015, 09:54:00 AM »
There are a lot more beer categories in real life than there are BJCP categories.  Your recipe looks like an American Wit, which is not a recognized style, yet there are numerous examples of them, among them Leinenkugel Sunset Wheat, Shocktop, Blue Moon, and, as you noted, Sunshine Wheat.  These basically are wits brewed with neutral yeast.  Sorry that this doesn't help, but maybe the BJCP will recognize them.

General Homebrew Discussion / Re: Blending beers with Acid beer
« on: October 28, 2015, 08:15:50 AM »
I would suggest one of Ron Pattinson's recipes for 19th century London porter.

Ingredients / Re: specialty malts for brown ale
« on: October 27, 2015, 08:43:44 PM »
I would say, screw the extra specialty malts, and add some sort of dark sugar.

like molasses or something?
I was thinking more like Invert 3, D45 or D90, muscavado, or  a couple of ounces of Lyles treacle.  Even a half pound of dark brown sugar.  But molasses is a bit too much for a brown.  But mighty good in a big porter or stout.

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