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Messages - chumley

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61
The Pub / Re: Brewers Association Top 50 Breweries 2016
« on: March 16, 2017, 08:49:11 AM »
Interesting list.  A bit confusing to me.

Why is Duvel Moortgat USA considered to be a small and independent brewer, while Ballast Point is not?

I had to look up North American Breweries.  I see it includes Genesee, as I suspected, but also "Labatt Lime".  I did not know that Labatt's made a lime beer.  I bet that is wretched.

62
General Homebrew Discussion / Re: Idea for experimentation
« on: March 15, 2017, 08:56:00 AM »
To me, a far more interesting experiment would be to take a case of skunked bottled beer, and see how long they have to sit in a dark cold fridge before the skunk flavor goes away.  I recall it is about two months, but the time I did that, it was a long time ago.  And PU doesn't come in skunky green bottles anymore.

63
General Homebrew Discussion / Re: Tangy Aftertaste
« on: March 15, 2017, 08:52:59 AM »
Note that water with a high iron content can taste perfectly fine, but once you brew with it all sorts of off-tastes can pop up in the resultant beer.

64
General Homebrew Discussion / Re: Tangy Aftertaste
« on: March 15, 2017, 08:39:03 AM »
If your well water is high in iron bacteria, by association it is high in iron.  A 5 micron filter isn't going to take the iron out of it.  Iron is bad for beer.  I brewed a brown ale once with a friend's well water that was high in iron, and it had what I suppose you could call a tangy aftertaste.  I thought it taste more like blood.

I would ditch that water, and buy some bottled water from a store for brewing.  Especially an extract beer.

65
Beer Travel / Re: Malmoe, Sweden (and Stockholm)
« on: March 14, 2017, 08:23:07 PM »
Makes me want to head back to Sweden.  The last time I was there was on my honeymoon, which I am sad to say was in 1990.  The beer was awful.  I remember thinking that the most appropriately named beer in the world was Pripps Bla.  Blah was right.  :o

I did go to the liquor store and bought some Carnegie Porter.  That is now available here in Montana and is a world classic.  Glad to see there are now craft breweries in Sweden.  I have seen craft beers from Norway and Denmark here in the U.S., but none yet from Sweden.

66
Commercial Beer Reviews / Re: 36 of the best Tripels in the world
« on: March 13, 2017, 03:03:32 PM »
Yes, congratulations.  Nice company

Nice job.

But Straffe Hendrick?  Really?

And what is wrong with a Straffe Hendrick tripel?  I like it a lot.  The author's "boozy but dry" description is spot on.

67
The Pub / Re: Rebel Brewer Closing Retail and Warehouse
« on: March 11, 2017, 11:25:41 AM »
That sucks to hear about Larry's.  Whenever I made a roadtrip to Seattle, I always filled my pickup with sacks of malt from Larry's.  They sold Gambrinus malt from BC at really good prices.

68
Beer Recipes / Re: Bink Blond recipe
« on: March 11, 2017, 11:12:42 AM »
Yesterday's Belgian Blond recipe - minor tweaks to version from 3 years ago.

OG 1.055, 10 gallons

20 lbs. Avangard pilsner malt
0.5 lbs. Dingemann's biscuit malt
6 oz. Weyermann acid malt
1 lb. Simplicity candi syrup

Mash-in at 140°F for 60 min, 150°F for 30 min, batch sparge at 165°F

3 oz. EKGs FWH
1.5 oz. Challenger 60 min
2 oz. Saaz 5 min
2 oz. Saaz 0 min

Split between a 2 L starter of WLP Belgian blend, and 2 packets of Belle Saison.  This morning the blend is fermenting nicely....at 60°F!.  The dry yeast hasn't got started yet.  I will probably move the buckets upstairs tomorrow to warm them up a bit. 

It's been 3.5 years now since I have had a Bink blond, so I won't know if I am in the ball park.  I just know I should end up with a hoppy Belgian blond, which is a good thng.

69
General Homebrew Discussion / Re: What's Brewing this Weekend?
« on: March 10, 2017, 12:24:25 PM »
Brewing another attempt at a Bink Blond clone.  Six inches of snow yesterday has somewhat impacted my backyard brewery.  I mashed in at 140° instead of my targeted 148°F, I think because all my gear was icy cold.  Going to mash at 140°F for 60 min, then add boiling water to the mash tun to get around 154°F for another half hour.

70
General Homebrew Discussion / Re: Metallic
« on: March 08, 2017, 05:14:22 PM »
If its a split batch with different yeasts and the other keg is fine, sounds like the yeast.  Although I agree with Denny, I usually associated metallic off-tastes with oxidation. 

Four generations of farmhouse yeast may have picked up something along the way, in terms of mutations, infections, etc. I've done up to 6 generations of lager yeast, and have noticed that the later generations were not as squeaky clean as the first couple. Now I tend to stop at three.

What if one keg needs passivated and one does not? Metallic flavors, except for in some cases of dark beers at very cold temps, almost always indicate metal got into your beer somehow. Either through the water or though an item that is in need of passivation.

Also, every passivation process I have ever done say drain the acid, but don't rinse for 24 hours.

I just have a hard time believing that a manufacturer would sell a brand new keg without telling you that it needs passivation.  I would assume that all new kegs come passivated.  I have only bought one new keg, and that did not need passivation.

The only time I have ever had to passivate brewing equipment was a 55 gallon stainless steel drum that was cut in half to form two kettles.  I have never had to passivate a keg, and I own at least a dozen of them.

71
The Pub / Re: How did you pick your forum name?
« on: March 07, 2017, 05:20:58 PM »
Ahh, nicknames.  As mentioned earlier, everyone I hung around with in college my freshman and sophomore years had a nickname.  Some examples:

Spark.  In Chemistry 101, the professor was cover stoichiometry and was discussing ohow to balance chemical equations.  My dormitory roommate at the time raised his hand and asked, "Where do you write the spark?"  "the spark?" the prof asked.  "Yes, the spark that starts the chemical reaction."  So he became Spark. That became a generic nickname for anyone who asked a stupid question in class.  I remember a field geology class when we were stopped along the interstate to look at a roadcut, and Spark 8 picked up a "rock" and asked the prof what kind of rock it was.  The prof said, "that's a chunk of asphalt."

Biggus Dickus.  An easy one, a guy who was always bragging like Trump.

Blee.  This guy, in the same chemistry class, passed out and started making some loud noises. Someone yelled, "I think he's having an epileptic fit!"  He wasn't.

F**khead.  One of the guys lived in a town only 65 miles away from campus, so he went home on the weekends.  One Monday night in the dorm cafeteria, he was telling us stories of how much fun he and his homeboys had the last weekend.  They ran our of beer, so they soaked a rag with gas from their car and huffed  until they all passed out on the ground.  We all looked at each other until someone spoke and said, "Gee, you sound like a real f**khead."  The name took.  His girlfriend called him "the boy with the nasty name."

Remember, we were like 18 or 19 years old.

72
General Homebrew Discussion / Re: Top 3 - Bottom 3
« on: March 07, 2017, 09:12:46 AM »
Best:

1.  Kegging system.  I never realized how much I hate bottling until I got my first keg.  By the following year I owned a dozen.
2.  Propane burner.  That doesn't seem like much, but I went the first few years brewing on the stove, and going outside was a Godsend (and helped save my marriage.) :))
3.  Little chest freezer dedicated as a primary fermentation chamber for lagers.  For 20 years, I was constrained to brew lagers only in the winter time, when my basement temperature was cool enough.  Brewing lagers year round is the only way to fly.

Worst:

1.  Cheap Chinese ripoff of a Corona mail.  Never could get a good crush out of it.
2.  Counterflow chiller.  This otherwise fine piece of brewing equipment is pretty sucky if you don't own a pump. I went immersion chiller to counterflow, then bought a Hydra immersion chiller (which probably would be No. 4 on the best list).
3.  Racking cane.  I never use it.  I've tried it a couple of times, but it just seems like an extra step compared to just lowering in the siphoning hose without it.

73
General Homebrew Discussion / Re: Metallic
« on: March 07, 2017, 08:59:36 AM »
If its a split batch with different yeasts and the other keg is fine, sounds like the yeast.  Although I agree with Denny, I usually associated metallic off-tastes with oxidation. 

Four generations of farmhouse yeast may have picked up something along the way, in terms of mutations, infections, etc. I've done up to 6 generations of lager yeast, and have noticed that the later generations were not as squeaky clean as the first couple. Now I tend to stop at three.

74
The Pub / Re: How did you pick your forum name?
« on: March 06, 2017, 02:23:02 PM »
Many years ago, when I was in college, my friends and roommates were sitting around the living room smoking bong hits (it was 1980) on a weekday afternoon after classes.  By then, our sophomore year in college, everyone had acquired a nickname for some reason or other but me.  That became a topic of discussion, that I needed a nickname.  As I am a rather large human being, and the TV was on with Tennessee Tuxedo reruns, you can guess the rest.

75
General Homebrew Discussion / Re: What's Brewing this Weekend?
« on: March 04, 2017, 05:27:08 PM »
I bought my Czech Saaz hops from Hops Direct.  They are leaf, not pellets.  Pleasantly surprised that they were rated 4.0% alpha acid - the last couple of pounds I bought have been around 3%.

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