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Messages - chumley

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61
Equipment and Software / Re: Propane accessories
« on: April 13, 2017, 08:15:44 AM »
I was waiting for Hank to make an appearance.

62
Ingredients / Re: Cascade and Chinook Terroir
« on: April 12, 2017, 09:36:50 AM »
My Montana grown Cascades are as grapefruity as those grown in the PNW, even though our climates are pretty different.  I think the commonality of low humidity summers might have something to do with it.

63


I have used this tanning lotion for years, and I believe it contains no gluten.  It makes me as orange as the Commander in Chief.

64
I don't think Ford vs. Chevy is a good analogy for regular brewing  vs. Lodo.  Both Ford and Chevy are easy to operate American vehicles with common sense, easy to use, intuitively labeled controls.  I would rather say, Ford vs. Subaru.  ;) (This after I spent 5 minutes how to shut off the wipers on my wife's Subaru this morning).

65
All Grain Brewing / Re: Help with brewday nightmare
« on: April 11, 2017, 08:04:34 AM »
Go with 1.

You should have added the DME when you found the PBG was too low.  I always keep some around, for such instances and making starters.

Sh*t happens.

66
Kegging and Bottling / Re: American Ales - CO2 Volumes
« on: April 10, 2017, 10:54:16 AM »
Another slap into the kegerator and set at 12 psi here.  I do admit my Belgians are under-carbed, but I can live with that.

67
The Pub / Re: Congratulations...You're Old
« on: April 10, 2017, 10:50:59 AM »
I'm so old I don't even have a Facebook account. ;D

68
Beer Recipes / Re: Stone Ruination 2.0 Double IPA clone
« on: April 10, 2017, 10:49:36 AM »
I tried one recently.  It has a lot of dank.  Therefore, I would go heavy on the Simcoe.

69
Whew.  I was worried, before reading the article, that I was going to have to go out and invest in a stainless steel immersion chiller.

70
All Grain Brewing / Re: Great Western vs Briess vs Rahr
« on: April 08, 2017, 07:41:23 AM »
I have been using Briess for the past couple of years, as that is what the LHBS stocks.  While I had issues with Briess in the past (like, 14-15 years ago), I have had no problems with it now converting and/or leaving a nice malt flavor in the IPAs I brew, which is the only style I use it for as a base malt.  I go through a lot more Continental pilsner malt than American pale.

I do miss the MaltEurop that the previous now defunct LHBS kept in stock. I thought it was nearly equal to Golden Promise.

My issues long ago with Briess were more due to the drought that we were experiencing here in the malt growing heartland.  The kernels were real small, and I got horrible efficiency.  At that time I switch to British Columbia malt (Gambrinus) which did not seem so affected by the drought.

71
General Homebrew Discussion / Re: What's Brewing this Weekend?
« on: April 06, 2017, 04:24:13 PM »
Yeah, I am looking forward to this porter lagering all summer and fall to have on tap for those cold Montana winter nights.  :)

72
General Homebrew Discussion / Re: What's Brewing this Weekend?
« on: April 06, 2017, 12:40:15 PM »
Yesterday afternoon I decided to take off work and brew. I had a bunch of smoked malt sitting around that I got a good deal on a couple of years go, that I need to use up. I made a smoked Baltic porter.

OG 1.072, 10 gallons

17 lbs. Weyermann rauch 
5.5 lbs. Avangard Munich
4 lbs. Castle abbey
1 lb. Briess special roast malt (this was a mistake, I thought it was rauch malt but it was already crushed with the other grains before I realized I had grabbed the wrong ziploc)
1 lb. Weyermann CaraMunich III
1 lb. Dingeman Special B
1 lb. Munton chocolate
1 lb. Weyermann Carafa III 

Mash at 148°F for 90 min. Boil for 90 min

3.5 oz. Clusters 60 min
2 oz. Halleratuer Mittelfrueh

I kegged a Czech pilsner, and used the 34/70 lager yeast cakes from it for this porter.

73
Ingredients / Re: Malt base for an orange hue
« on: April 06, 2017, 10:45:28 AM »
Assuming you are brewing 5 gallon batches, try adding a pound of caravienne to your base malt mix. 

74
Yeast and Fermentation / Re: Belgian Single
« on: April 05, 2017, 09:29:49 AM »
1214 is a great yeast.  Having had a couple of glasses of Chimay Doree at their tavern a few years ago, I can attest it makes a fine single.  :D

75
Sounds like Northern Brewer.  Years ago they sent me a 50 lb. sack of DME by mistake.  I think I made starters out of that for 5 years.  At the end, it had turned into hard DME brickettes.  But it still made good starters.

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