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Messages - chumley

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Commercial Beer Reviews / Re: Cost of a Sixer?
« on: June 25, 2017, 07:43:28 AM »
$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

All Grain Brewing / Re: Higher PH with No Change in Process
« on: June 23, 2017, 03:43:09 PM »
Good ideas so far but how old is electrode?  Is calibration taking longer?   

+1.  31 years of field work and managing field work as an environmental consultant has left me with a deep abiding dislike of field pH meters. 

I just had a guy go sample a spring for me, he calibrated the meter according to the manufacturer's instructions, it calibrated fine, and when he went to collect his field measurement of the spring water, it read....3.9.  He couldn't believe it.  So he recalibrated the meter again, it calibrated fine, and it read....3.9 again.

This is a pristine spring used by hikers along the Appalachian trail, near the top of the mount, far away from any mining activity that might change the pH.  Fortunately, he had pH strips in his field kit.  They read 6.8 to 7.0.  Finally, a real number.

I have many similar stories from my younger days in the late 1980s and 1990s when I used field pH meters.  My sampler was apologetic, I told him, "I got it."

I think you are better off using Martin's adjustments for your water and the type of malt, rather than worrying about 0.1 pH units off one way or the other.  I call them, "bogus meters".

Yeast and Fermentation / Re: Wyeast Private Collection - Q3
« on: June 22, 2017, 02:29:14 PM »
Pretty cool they got a blend to mimic Orval.  I will definitely have to give that one a try.

I have used that Flanders Golden Ale yeast in the past, and loved it.

Yeast and Fermentation / Re: Lallemand Abbaye dry yeast
« on: June 21, 2017, 08:18:07 PM »
Late to the thread, not really relevant, but anecdotal and about dry Belgian yeasts.....

My local brew shop in a Montana town is actually just a wing of an Ace Hardware store, so there.

Their yeast and hops selection isn't much.  I have been using the Belle Saison yeast and have not been overly impressed with it.  Too peppery, some medicinal, no fruity esters.  I have been using it in 1.045 to 1.070 beers mainly.

I brewed a 1.055 blond in April, same result.  Drinkable, but no wow factor. Then I brewed a 1.080 tripel, split it with the WLP trappist blend and the Belle Saison yeast cake.  Wow!  Really nice beer.  Fruitiness dominates over spiciness. 

Just my two cents worth.

Beer Recipes / Re: Dampfbier
« on: June 20, 2017, 08:52:03 AM »
Nice.  WY3333 is a great hefe yeast.  I don't know why more people don't use it.

The Pub / Re: Seen at homebrewcon
« on: June 17, 2017, 05:02:20 PM »
Lame.  Sorry.

Years ago (last century in fact) I went on a mine tour at Leadville Colorado.  I had to relieve myself in the mine offices, the dry, as the terminology goes, where the miner's change out of their work clothes to their going home clothes.  There was this, in the drain of the urinal.

Not stickered on the outside, but in the money pit itself.

Hatred of InBev borders on political discussion, does it not?  A point I bring forward to the moderators in case they decide to delete my post.  And for the record, I do not care.

General Homebrew Discussion / Re: What's Brewing this Weekend?
« on: June 16, 2017, 09:51:27 AM »
This weekend I am going to brew up a 10 gallon batch of Black Widow Kolsch, with a twist of 5 gallons will be fermented as a kolsch with WLP029 at 64°F, and the other 5 gallons will be fermented with 34/70 at 50°F.  Should be interested to compare the final products.

The Pub / Re: What is the Purpose of this Forum?
« on: June 13, 2017, 03:56:38 PM »
This is a pretty good forum.  I found it pretty useful on several occasions.  And since I have been brewing since 1990, it shows that old dogs can learn new tricks.

It does amaze sometime how thin-skinned some posters on this forum can be over somewhat trivial disagreements.  As Denny and other veterans of the mid 2000s B&V can attest, you guys haven't seen anything.  You need a Tranquil Liza type poster here.  :)

The Pub / Re: Sweet Water Mix Pack
« on: June 13, 2017, 03:41:55 PM »
It can't be any worse than the Cranberry Lambic in the Sam Adams summer variety pack.

Equipment and Software / Re: Water testing
« on: June 12, 2017, 07:52:40 AM »
Before you collect that sample from you tap and send it to a laboratory for analysis, ask yourself this:

What am I going use these data for?

To answer this question, you should prepare your data quality objectives.  This is an eight step process developed by EPA to ensure that your data are useable and adequate to achieve your intended result, e.g., that of brewing better beer.  Here is some guidance:

After you complete your data quality objectives, you will likely want to complete a Quality Assurance Project Plan to guide the collection and analysis of your water quality sample.  Be sure to collect a duplicate and a blank.  May the Lord have mercy on your soul.

Ingredients / Re: Fiery malt
« on: June 09, 2017, 08:12:28 AM »
Noti OR to Mt Vernon WA 364 miles.

If you left now, Denny, you could give us a first hand report tonight.

In Birmingham they love Governor Ivey
Boo boo boo!   :)

General Homebrew Discussion / Re: Nagged About Brewing
« on: June 01, 2017, 06:21:00 PM »
My wife has never nagged me on whether I brew too little or brew too much.

On how much I drink, that is an entirely different matter.... ;)

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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