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Messages - chumley

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Yeast and Fermentation / Re: Enartis
« on: July 05, 2017, 05:28:43 PM »
Back in the day, on the old B&V, there was a poster from Sweden who went by the handle of "Fredrik."  Does anyone else who remembers those days note the resemblance?   ;)

General Homebrew Discussion / Re: What's Brewing this Weekend?
« on: July 05, 2017, 03:40:59 PM »
Brewed 10 gallons of a 1.072 IPA yesterday, using a lot of homegrown hops.

15 lbs. Muntons Maris Otter blend
15 lbs.  Malteurop 2-row
1 lb. Weyerman Caravienne
1 lb. table sugar

Mashed at 150°F for 60 min, 162°F for 30 min

4 oz. Cascade FWH
3.5 oz. Chinook 60 min
2 oz. Cascade 10 min
2 oz. Centennial 5 min
2 oz. Centennial 0 min

Split between WY1272 and WY1318.

I mashed in my Coleman Xtreme cooler, and forgot to put the lid back on!  Fortunately, that large volume of grist did not cool down in the hour before I added an infusion to raise it to 162°.  I guess a LoDo brewer I shall never be.  :)

Yeast and Fermentation / Re: Yippee!
« on: July 02, 2017, 09:28:17 PM »
I found this article on CAP that I find interesting. Especially the American Double Mash.

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Yep, that's the one.  A word on the Double Mash, or the cereal mash as it was called back in the day.  I tried it several times, using grits or poleneta.  I found that I got a better corn flavor from using plain old flaked maize, with no cereal mashing, so I quit doing it. YMMV.

Yeast and Fermentation / Re: Yippee!
« on: July 02, 2017, 07:10:09 PM »
My recipe is basically the old CAP recipe that Jeff Renner posted on the old Homebrew Digest lo these many years ago.

Target OG 1.050 - 1.055

For 5 gallons, 8 lbs. of 6-row to 3 lbs. of flaked maize usually gets me there.  I may or may not add a half pound of flaked barley or Vienna malt to that.

Target 30 IBUs.  I like 4 additions at 60, 30 15 and 0 min.  Usually Cluster, Styrian Golding, Hallertauer, and Saaz, in that order.  Maybe Northern Brewer for the Styrians or Cluster, although not usually.  I recommend not   skimping on the Cluster, it is essential for that old time beer flavor (Styrians are pretty good for that, too).

Almost any lager yeast works.  I personally like WY2278 Czech pils the best, but you can't go wrong with about anything, 34/70 works great.

I ended up brewing a Helles today instead, but the yeast cakes will be used for the CAP.

Yeast and Fermentation / Re: Rehydrate or Not?
« on: July 02, 2017, 07:01:34 PM »
The process of rehydrating yeast in warm water also has made me dubious of the method.  I quit rehydrating all dry yeast a few years ago, and haven't noticed any difference in lag times or final attenuation.

General Homebrew Discussion / Re: What's Brewing this Weekend?
« on: July 02, 2017, 03:57:33 PM »
Brewing a Helles this morning.  10 gallon batch, OG (hopefully) 1.046, 20 IBUs

13.5 lbs. Avangard pils
6.5 lbs. Malteurop 2-row (because I used the last of my sack of Avangard)  :-\
2 lbs. Avangard munich
5 oz. Weyermann melanoidin

Following the suggestions of the LoDo boys, I mashed at 144°F for 30 min, 147° for 15 min, and 162°F for 30 min.  Heck, I even threw a crushed Campden tablet in the mash.  8)

In the midst of sparging, ready to start the boil.  Only hop addition is 4 oz. of 2.9% Hallertau Mittelfruh.

10 am and it is already 73°F.  Planning on being done by noon.

Going to split between WY2206 Bavarian and WY2308 Munich.

All Grain Brewing / Re: No sparge brewing
« on: July 01, 2017, 02:20:17 PM »

The Pub / Why I brew
« on: June 29, 2017, 05:10:48 AM »
Today started as an ordinary work day, with the exception of knowing that I was driving to a public meeting an hour and a half away that was scheduled to start at 6 pm, with my client, a federal government employee, to to provide technical support to him as needed as he defends his agencies decisions to the public of this town.  So it is going to be a long day, but so what?  It is only 8 days past the longest day of the year,

First sign of bad news was that he called to tell me that his autistic son, who is 13 years old, is coming along, and we will be dropping him off at his brother in laws house at a town an hour away on the way.  Kid plays endlessly with games with a running commentary, while my client yacks above him in oblivion.

Then we get eviscerated at the public meeting for 2.5 hours. Okay, that's what we get paid to do.

We drive the half hour to pick up the autistic kid.  He has a meltdown that he has to buy fireworks.  I drive them to the nearest fireworks stand, where they argue about how much he can spend for 20 minutes.

Finally get home at 10:40 pm.  Kiss my wife hello, then trot down to the basement to pour a delicious 8.5% half liter of tripel from my kegerator.

Now 11:10, and the beer is gone.  I am ready to go to bed.   :)

The Pub / Re: 19 years in a row
« on: June 29, 2017, 04:56:01 AM »
The crickets chirping here would indicate that, no, to answer your question.

Nice work Steve!!!

I am somewhat crowd adverse (more than 20 people in my local pub makes me want to go home), so the only beer fests I volunteer at are to judge, quietly, behind closed doors.

'Cause no one knows what goes on behind closed doors.


Yeast and Fermentation / Yippee!
« on: June 28, 2017, 12:10:24 AM »
Just got back from a trip to the "big city" (Missoula) and I bought a smack pack of WY2308 Munich with a born on date of June 7.  Twenty days ago.  I know this means nothing to you city slickers, but to a guy in the backwoods of Montana, this is the freshest I have seen in 27 years of brewing.

Also bought 16 lbs, of 6-row, and 6 lbs. of flaked maize.  I do believe 10 gallons of 1.048 OG CAP is getting brewed this holiday weekend.

Zymurgy / Re: Scottish Ales
« on: June 27, 2017, 03:30:49 AM »
Ron, I am very interested in your work on Scottish Ales. Where can I find the information?  I was considering brewing the recipe in the article but of course would brew a more authentic recipe if available. The Barclay Perkins site?

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Having brewed a couple of the old recipes Ron has published in his previous book The Home Brewers Guide to Vintage Beer, I can attest that they are delicious. Just get over your prejudice to adding sugar to beer!

General Homebrew Discussion / Re: Experience from weekend brew.
« on: June 26, 2017, 08:09:10 PM »
Ditto with Andy and Denny.  Brewing with whole hops = no issues.  I have to use containment devices to pellets or else its clog city.

I have tried whirlpooling with no bazooka screen several times, and the results are watching all the hop debris in the cone in the middle slowly suck to the spigot in the kettle until it is clogged.

Zymurgy / Re: Scottish Ales
« on: June 26, 2017, 07:30:44 PM »

All Grain Brewing / Re: Big dry Quad with mellow quad flavors
« on: June 26, 2017, 03:44:10 PM »
Here's a suggestion.  How about adding rum to it?

Draw a pint, add a little measured amount of a dark, flavorful rum (like Gosling's) to it, a little at a time, until you get a nice rummy sweetness that you like.  Then scale up the rum addition and add it to the keg.

If you don't like, then don't do it, and use the remaining rum to make Dark and Stormys.

Commercial Beer Reviews / Re: Cost of a Sixer?
« on: June 25, 2017, 02:43:28 PM »
$8.99 - $9.99 is about the norm here as well.  I don't buy a lot of sixers (that's why I brew), but do occasionally try something new.

To me, a way better deal is getting a growler fill at one of the three breweries in town.  One of them sells their beer canned, and the tapped beer from the brewery invariably tastes much fresher.  And they give you a free glass of beer while you wait for your growler to get filled.  What could be better?

Most of my commercial beer purchases goes to PBR, when an 18 pack goes on sale for $9.99.   ;D

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