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Messages - chumley

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I have used S-23 twice and dislike it very much.  I used it at lager fermentation temperature (50°F), so maybe fermenting warmer is the trick.  But with so many good lager yeasts out there, I will never find out. :D

Remember the BVIp you sent me that was made with S-23?  It was pretty good, but the deficiencies of the yeast worked pretty well for it.

Yep.  Nothing like a little bourbon and vanilla to mask the S-23 taste.

And, I am sure it would be the go-to yeast for making a tropical stout.  ;)

The issue I have with S-23 is not attenuation, it is fruity esters production that are totally inappropriate in a lager. I once brewed a pilsner with it that tasted like passion fruit.  And not just a hint, totally overwhelming.

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I have used S-23 twice and dislike it very much.  I used it at lager fermentation temperature (50°F), so maybe fermenting warmer is the trick.  But with so many good lager yeasts out there, I will never find out. :D

All Grain Brewing / Re: Step mashing timing
« on: May 20, 2017, 06:43:07 AM »
I am another fan of step mashes, especially for Belgian beers.  They just seem a little more complex, not too dry, not underattenuated, just right.

I like this one posted earlier in this thread:

I would combine the 144 and 148 into one rest, and skip the 170 mashout (I batch sparge and the sparge will take care of the 170 mashout). 

Yeast and Fermentation / Re: Overpitching - Does it matter?
« on: May 14, 2017, 04:23:10 PM »
Out of curiosity - Denny, what yeast strains have you encountered increased ester production when overpitching?

My experience, as a lazy and cheap brewer who tends to use yeast cakes over and over, is that of the others who have posted here.  That is, English and weissbier strains benefit from underpitching to achieve the ester character in the final product.  Having known you on various forums for many years, Denny, I am fairly certain that your experience on overpitching is not drawing on British bitters or hefewieizens.  :)

In fact, this subject seems to come up with some regularity, and as far as I am aware of, only you and Dr. Cone have had excessive ester production resulting from overpitching.  Which makes me wonder if it is 1450 thing. Or maybe an APA/IPA thing, the hop debris in the trub is causing some effect.

My experience:  besides the above, overpitching results in greater attenuation, especially with ale yeast.  Lager yeasts, I think you can pitch and pitch again on top of yeast cakes with no adverse affects, as long as you keep it clean.  I have gone up to 7 times with pilsner yeasts with no noticeable off-tastes.

The Pub / Re: HELL YEAH!!!
« on: May 12, 2017, 11:33:56 AM »
Tom looks like he just spotted someone in the stands eating an avocado ice cream cone.

The Pub / Re: Playoffs again
« on: May 12, 2017, 07:54:19 AM »
Yes, the word "Bloatarian" underneath your name is a dead giveaway that you are a Listermann customer.  :)

General Homebrew Discussion / Guinness Porter
« on: May 11, 2017, 08:53:37 PM »
For the benefit of those of you here who do not read it regularly, Ron Pattinson on his blog Shut Up About Barclay Perkins has posted this most interesting video from the early 1970s on how to pour a porter.

The Pub / Re: Playoffs again
« on: May 11, 2017, 04:15:20 PM »
That said, I have to root for Ottawa, as this is a Canadian game, and I always root for the canucks that are in (mostly Calgary and Edmonton), unless of course my favorite team the Flyers are in (I am not holding my breath).

Go Canada! Universal health care AND heavy oil & gas, and mining development.  Both a liberal's and conservative's nightmare.  I love that country.

The Pub / Re: Playoffs again
« on: May 11, 2017, 04:06:14 PM »
Nice stache!  It makes you look just like Listermann!   ;)

Beer Recipes / Re: Multi grain lager
« on: May 11, 2017, 09:13:47 AM »
I like flaked barley in a pilsner. Gives it a nice creamy head and a bit of the six-row barley taste.

General Homebrew Discussion / Re: Figured out my problem.
« on: May 08, 2017, 01:26:07 PM »
Tip of the day:  Hold the Alt key down and type 248 to get the ° sign.   :D

The Pub / Re: Wicked Weed purchased by AB
« on: May 07, 2017, 08:22:27 PM »
Big Monk knows!

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The Pub / Re: Wicked Weed purchased by AB
« on: May 07, 2017, 11:59:54 AM »
I find it kind of funny as well. that homebrewers would get upset about the distribution of craft beer.  I hardly ever buy craft beer, and when I do, it is getting a growler fill directly at the brewery.  I find bottled or canned APA/IPAs to be generally dull, as they aren't fresh. 

Most of my beer purchases from a retail store go to Belgian and German imports, and to PBR (beer of choice for fishing trips, and it is too cheap to clone).

Ingredients / Re: Ice cream cones in mash
« on: May 05, 2017, 10:34:29 AM »
I think I may skip the mash and add them to the boil and then "dry cone" the secondary.

For best ice cream cone flavor and aroma, consider steeping the cones for 40 minutes after knockout and after cooling the wort to 160°F.  Be sure to use at least 4 times the amount of ice cream cones that you had planned to use for the 60 minute addition. Never use a copper chiller when brewing with ice cream cones, as that may lead to a stale, oxidized ice cream clone flavor.

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