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Messages - chumley

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Beer Recipes / Avec les Bons Voeux
« on: August 03, 2015, 01:22:17 PM »
I have a yeast cake of Dupont yeast just about ready for re-use, so I am thinking of brewing a beer similar to Avec.  Not a lot of information out there.  The knowns are:

- 9.5% abv
- color a little darker than Saison Dupont, suggesting either a more complex grain bill than pilsner malt or a long boil
- dry hopped
- crisp so it must have some sugar

Presently I am thinking:

14 lbs. pilsner malt
12 oz. biscuit malt
8 oz. aromatic
1.5 lbs. sugar

Admiral and Sorachi Ace hops for bittering (just because I have them in stock)
Saaz flavor (maybe a 15 and 5 minute addition)
EKGs knockout
Styrian Goldings dry hop

WY3724 to starter, WY3711 to finish

Thoughts? Suggestions? Comments?

Yeast and Fermentation / Re: Lager
« on: July 30, 2015, 04:15:01 PM »
You can overthink the crap out of them, or you can let them sit at 48-52°F for a month and do nothing, then keg or bottle, and they will be fine.  Your choice.  Some guys enjoy tweaking their temperature controls every day or so.  Me, I would rather let them rot. I have other things to do.

Commercial Beer Reviews / Re: 10 Barrel Joe IPA
« on: July 30, 2015, 10:30:46 AM »
I have stopped buying IPA in cans or bottles, as it all tastes "dead" to me anymore.  I only seem to enjoy IPAs fresh out of a keg.

Beer Travel / A Tasting Tour of Yorkshire’s Beers and Ales
« on: July 30, 2015, 09:35:19 AM »
An interesting article in the travel section of last Sunday's New York Times:

Yeast and Fermentation / Re: Lager
« on: July 30, 2015, 09:28:58 AM »
Yes, you should have left it on the yeast cake.  I have no idea why people feel compelled to hurry lagers along.  Let 'em rot on the yeast cake for a month. Until it is done. 

And ignore that stupid diacetyl rest.  If you pitch enough yeast, and wait until they are done, you will never, never, never have any diacetyl in your beer.

I have been home brewing for 25 years, have brewed over 100 batches of lager, and have had diacetyl only once - when I stopped a Czech pils fermentation early with Wyeast 2001 Urquell in order to intentionally get some residual diacetyl in the beer to get that Urquell mouthfeel.  After three weeks in the keg, all that diacetyl was gone. 

All Grain Brewing / Re: Wheat malt and lower efficiency
« on: July 30, 2015, 09:21:05 AM »
Mosher said somewhere, read on a blog, that using a commercial coffee bur grinder works well for wheat. There isn't a husk, so no point being gentle. I've been wanting to try a food processor, but haven't found the motivation to run 4-6lbs through 8oz at a time.

I did this once.  Ran 6 lbs. through my VitaMix blender dry container until it was flour.  Added 4 lbs. of normal crushed 2-row, and rice hulls.  I got great efficiency, and the beer came out great.

It only took like an extra 10 minutes to crush this way.

Classifieds / Re: Brewer wanted
« on: July 27, 2015, 02:12:53 PM »
My entry level job out of college in 1986 paid more than that.

Ingredients / Re: Summit & Mandarina Bavaria
« on: July 23, 2015, 02:04:50 PM »
Martin, that's interesting.  Reminds me of Sorachi Ace.  After trying the Brooklyn Brewery Saison and told that the lemony flavor in it was from the use of Sorachi Ace, I went and bought a pound of it and brewed several pale ales and saisons with it.  To date, I have never got any lemony character out of them.  If anything, I find them to be more like English dirt hops.

Sorry for the thread hijack.  Back on track, I always thought Amarillo gives a nice tangerine flavor, especially in summer blonde session beers.

General Homebrew Discussion / Re: Fast ipa
« on: July 22, 2015, 10:18:32 AM »
- am I mad?

No.  Refer back to the first five words of your post.

All Grain Brewing / Re: Sweet IPA
« on: July 20, 2015, 04:23:37 PM »
I don't believe you can brew an all-malt 9.5% beer that is dry.  It would need a little sugar to cut the malt down.

General Homebrew Discussion / Re: Nasty Off-Flavor
« on: July 16, 2015, 08:28:21 AM »
Several years ago (actually, more like 10) I got a nasty infection in my brewery that I couldn't seem to get rid of.  I finally got rid of it with quaternary ammonium.  Since then, I do a quat sanitization once a year, and so far(knock on wood) have been successful in staying infection-free.

It's a beautiful day, middle of summer, temperature is only going to get into the low 80s here.

A perfect day to brew a big ole IPA.

10 gallons, aiming for OG of 1.075, lots of IBUs

24 lbs. Briess 2-row brewers malt
4 lbs. Weyermann Munich malt
1 lb. Briess crystal 40

Mash-in at 135°F for 15 min.  Raise to 149°F for 60 min.  Raise to 156°F for 20 min.

4 oz. Amarillo pellets FWH
2 oz. Columbus 120 minutes
2 oz. Warrior 120 minutes
1 oz. Citra 60 minutes
1 oz. Simcoe 15 minutes
1 oz. Simcoe knockout
2 oz. Centennial knockout
1 oz. Citra knockout

Going to pitch 2 packets of S-05 and 1 packet of BRY-97.

General Homebrew Discussion / Re: Fast ipa
« on: July 15, 2015, 08:53:27 AM »
6. On brewday + 13, add gelatin/biersol/... TBD
7. On brewday + 15, bottle with sugar & champagne yeast to reach a CO2 level of 2.4 volumes

That seems counterintuitive to me… If you want more yeast in suspension, why fine?

Go brew the thing, already! I feel like we've been talking about it for a week. ;)

Excellent point.  For someone who's in a panic to brew, he has already pissed away three days.  ;)

General Homebrew Discussion / Re: Fast ipa
« on: July 14, 2015, 09:10:33 AM »
You should just come up with the coin and buy a kegging system and force carb the beer.  Bottle conditioning is for newbies.

General Homebrew Discussion / Re: Fast ipa
« on: July 13, 2015, 10:37:22 AM »
I see no reason why an IPA shouldn't be ready to drink in three weeks.  Two weeks to ferment, keg, dry hop for a week and carb, jump to another keg, fill up a couple of bottles and cap for the competition.  IPAs are best fresh.

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