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Messages - chumley

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46
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.

47
Ingredients / Re: Saison w/ fruit - hop suggestions?
« on: July 09, 2015, 04:05:09 PM »
....and don't forget Styrian Goldings.  I buy a pound of this variety every year, mainly for Belgians.

48
I just finished brewing my summer saison......

25th wedding anniversary saison

10 gallons, OG 1.052, unknown IBUs (guessing around 30)

18 lbs. Avangard pilsner malt
2.5 lbs. flaked spelt

Mash-in at 135°F for 30 min, add boiling water to raise to 158°F for 60 min. Batch sparge.

Boil for 120 min

2 oz. Styrian Goldings 60 min
1 oz. EKGs 30 min
2 oz. Saaz 15 min
0.25 oz. Coriander 10 min.
1 lb. Simplicity Belgian Candi Syrup 10 min.

Split between WY3724 Belgian Saison (chilled to 80°F) and WY3711 French Saison (chilled to 65°F). 1.5 L yeast starters for both.  The 3724 is upstairs where it is in the mid 70s, the 3711 is in the basement where it is in the mid 60s.

49
The Pub / Re: 10 Reasons Why the GABF Sucks
« on: July 02, 2015, 09:56:21 AM »
Oh, there's no need to drag Gordon into this thread.  But I have been reading the GABF winner's lists for a long time, and there are definitely some WTF? moments. As the article insinuates, with the sponsorships and such, there seems to be some Alan Freed judges out there.....

50
I've got 2 brew sessions planned over the next 5 days.....10 gallons of Classic American pilsner, split between WLP833 and 43/70.....and 10 gallons of 1.050 saison, split between 3711 and 3724.  I've got the CAP recipe worked out, but still tweaking the saison. Think I might through in a pound of Simplicity candi syrup, and maybe a very slight amount of coriander...like a half ounce for 10 gallons.

51
The Pub / Re: 10 Reasons Why the GABF Sucks
« on: July 02, 2015, 07:58:17 AM »
If the quality of judging is so great, then how do you explain, as the article cites, these results from 2013?

Category 34: American-Style Cream Ale, 37 Entries
Gold: Natural Ice, Anheuser-Busch, St. Louis, MO
Silver: Old Style, Pabst Brewing Co., Los Angeles, CA
Bronze: Rainier, Pabst Brewing Co., Los Angeles, CA


Yes I have drank Natty Ice and yes it tastes terrible.  I can think of at least 20 cream ales off the top of my head that are better.  Of course, any cream ale that I have ever had and can think of its name is better than Natty Ice.

Full disclosure:  Old Style and Rainier aren't too bad of picks of 2nd and 3rd.... ;)

52
Ingredients / Re: Best Malt Brands
« on: June 30, 2015, 12:28:48 PM »
I have gone through 3 sacks of Avangard pilsner malt over the past year or so, and am loving it....the flavor and the price.

53
The Pub / 10 Reasons Why the GABF Sucks
« on: June 30, 2015, 10:02:00 AM »

54
Equipment and Software / Re: Rethinking my brewery
« on: June 25, 2015, 01:35:34 PM »
On the topic of sanitizers, about 10 years ago when I started brewing lambics I started to get a nasty infection that star san and bleach just didn't seem to take care of.  I finally got rid of it for good when I boiled all my hoses and small parts, and gave my fermentors and kegs a thorough soaking in a quaternary ammonium solution.  I try to repeat the quat soak once every couple of years, just to knock any resistant bug strains.

55
General Homebrew Discussion / Re: I like the Brewing Network, but....
« on: June 15, 2015, 01:12:15 PM »
Some other homebrewer's internet club is making dick jokes?  Damn, I thought we brew rats had a corner on that.

Next thing you know, the BN will start taunting Dan Listermann....

56
If I was 31 and coming into a hundred grand to invest, I would invest it in the stock market.

57
I was given some old LME a while ago.  I use if for making yeast starters.

58
General Homebrew Discussion / Re: State of home-brewing
« on: May 28, 2015, 08:15:01 AM »
I feel sorry for LHBS trying to make a go of it in smaller markets.  I live in a town with a greater area population of about 50,000 people. The LHBS here closed 3 years ago, as he couldn't make a go of it.  About a year ago, the local hardware store started selling supplies.  I shop there as much as I can, but the one tough area is yeast.  Liquid yeast needs to turnover quickly, so the hardware store only carries the most popular strains.  They never have any Belgians, so I buy a lot on line.  Their hops selection likewise is pretty limited.

59
Ringwood is awesome yeast.  I like to make a best bitter with it, then a baltic porter with the yeast cake of the bitter.  Ferment it in a bucket, loosely covered with saran wrap so it can breathe.

60
Kegging and Bottling / Re: Keg Lid Leak
« on: May 21, 2015, 10:41:24 AM »
I only apply keg lube when I have a hard time getting a lid to seal.  Which doesn't happen very often.

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