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Messages - chumley

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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.

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.

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.

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.....

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 a half ounce for 10 gallons.

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.... ;)

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.

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

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.

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....

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

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

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.

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.

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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