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Messages - chumley

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46
Equipment and Software / Re: Cadillac of chillers?
« on: February 06, 2015, 11:43:35 AM »
My report:  The Hydra, with me stirring, took 11.5 gallons of 1.090 doppelbock wort in my 15 gallon Bayou Classic BK from boiling to 68°F in 11 minutes.

I went to get the primary fermentors and transfer hose set up, leaving the water running for another 5-10 minutes (no stirring).  By then, the temperature of the wort was down to 52°F, and I drained it into the primaries.  Did a real nice job dropping out the cold break.

I'm happy.

47
Ingredients / Re: Dr. Rudi aka Super Alpha
« on: February 05, 2015, 05:11:39 PM »
I would go with a 1.060 saison with it, using it for bittering and flavor additions, with a big floral hop addition like Pacific Gem at the end for aroma.

Rudi can't fail.

48
Ingredients / Re: Flaked Barley
« on: January 29, 2015, 01:53:02 PM »
My 2 cents worth.  I have brewed Jeff Renner's McGinty's Irish American Ale recipe about a half dozen times, and it is always a crowd pleaser.  That recipe uses 0.75 lbs. of flaked barley in a 5 gallon batch.

49
Ingredients / Re: 6 Row uses?
« on: January 29, 2015, 01:37:04 PM »
Six row can be used interchangeably with domestic two row pale malt. IMO. I've brewed plenty of hoppy pale ales and IPAs with six row, and really couldn't tell the difference.

50
The Pub / Bob's burgers
« on: January 22, 2015, 01:50:36 PM »
Anyone seen the recent episode of the cartoon "Bob's Burgers" where Bob starts selling homebrew?  It was pretty funny.

A synopsis:

Teddy, one of Bob's longtime customers, brings in a couple of homebrewing pals in for a burger while drinking Teddy's homebrew.  After tasting it, Bob agrees with Teddy that indeed, his homebrew was the perfect pairing with his burgers, and the two of them begin clandestinely selling bottles of homebrew.  Sure enough, Bob's long-time nemesis the health inspector shows up.  He can't catch them in the act, but he can smell "that yeasty aroma" and knows something is up.

Lots of silliness worthy of the Stooges homebrewing short.  My favorite is Teddy, crouched behind the counter, siphoning the beer straight out of the carboy into the bottle, slapping a cap on it, then handing it up to Bob who immediately sells it to a customer.



And the health inspector going on about bacteria-infested beer.  Priceless!

51
The Pub / Re: Packers v Seahawks
« on: January 21, 2015, 08:57:58 AM »
The Bellicheats are sure living up to their name.  11 of 12 balls underinflated.  One or two is a coincidence, but 11 of 12?  Hmmmm........

52
The Pub / Re: I finally get to see Garth
« on: January 21, 2015, 08:56:21 AM »

53
The Pub / Re: Packers v Seahawks
« on: January 19, 2015, 11:54:55 AM »
I can't count how many times I have watched coaches with leads switch to conservative play calling, only to watch it bite them in the arse. The Packers collapse yesterday reminded me of 2 years ago, when the Ravens beat the Donkeys.  John Fox = Mike McCarthy =  Andy Reid = Marty Schottenheimer = Dennis Green = a long like of overly-conservative play calling.

You never see that from Bill Bellichick.  He never let up on the gas.  Pete Carroll?  Let's run a fake field goal on 4th and 10.  As a long-suffering Eagles fan, I'm just happy that Chip Kelly doesn't seem to suffer from the disease of conservative play calling.

Now I will root for the Seattle SeaQuacks to defeat the New England Bellicheats.

54
The Pub / Re: Please Help Me Plan My Trip To The US
« on: January 16, 2015, 09:35:09 PM »
My 2 cents worth, as someone who lives in an American summer vacation destination (western Montana, halfway between Glacier and Yellowstone National Park).

I would go with some of the previous advice and plan on the PNW between San Francisco and Seattle.  Lots of good breweries, great food, excellent sites, and of course MLB in San Francisco and Seattle.  Sonoma County and wine is good, as well as Russian River and Bear Republic.

Lots of other great places to see in this fine country as others have seen, but if you are coming from England, you should go see something completely different.  The east coast resembles England enough already.

55
General Homebrew Discussion / Re: recipe resource
« on: January 16, 2015, 11:01:51 AM »
This is the one I started with.  http://brewery.org/cm3/CatsMeow3.html

56
Ingredients / Re: Briess Goes to all 2-Row
« on: January 15, 2015, 03:19:06 PM »
Interesting.  Well, at least Rahr and Cargill/Schreier 6-row is still available....for now.

57
Other Fermentables / Re: Sauerkraut
« on: January 15, 2015, 09:36:19 AM »
we decided to buy the right tool for the job:

http://www.canningsupply.com/product/fermentation-crock-3-gallon/act_frgt?p=GSHOPCS&x=GSHOPCS&gclid=CjwKEAjw5ZKiBRDhqa-Yjcml9kYSJABia-Rn13er1679jjyuYbhkxLXI_mnWCWKGueaYH_gqyo41dhoCsk3w_wcB

Hey chumley, just wondering how much cabbage you can put in that 3 gallon crock.  I am thinking that is plenty big?

Just saw this...I would say maybe 3 gallons of sliced cabbage? ;D  We were slicing up two monster cabbages from the garden, and that only filled the crock only halfway.

The second batch I let go a bit longer...3 weeks....and it came out just fine.  No mold or nothing. 

I have taken to browning a couple of pork chops (dusted with paprika, salt and pepper) in the morning, carmelizing a sliced onion at the same time, then placing the pork chops, onions, and then topping with the kraut in the crockpot.  I deglaze the pork chop frying pan with a little chicken broth, pour into the crockpot, and set it on low and go to work. Come home and cook some taters or maybe just a slice of rye bread, and you are eating like a Cherman.  :)


58
Yeast and Fermentation / Re: Porter style and yeast choice
« on: January 15, 2015, 09:23:42 AM »
For British-style porter, I like Ringwood yeast. Something about the combination of fruity esters and roasted malt flavor. Mmmm, mmm.

59
General Homebrew Discussion / Re: Classiest beer style
« on: January 15, 2015, 09:20:42 AM »
Another vote for Bohemian Pilsner.  The perfect balance between malt and hops.  Plus, it comes in a green bottle, which just oozes class.

60
Yeast and Fermentation / Re: pilsner ale yeast
« on: January 08, 2015, 04:09:06 PM »
Yeah, I recently brewed a "cream ale" with the WLP810 San Francisco lager yeast at 60°F, and after lagering it for 6 weeks. it tastes just as squeaky clean as a pilsner.

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