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Messages - chumley

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61
General Homebrew Discussion / Re: Wow, differences in base malt...
« on: October 25, 2015, 10:01:22 AM »
I used to use Malteurop all the time, but when the local LHBS closed in 2012, that ended my supply. 

I thought it was quite excellent.  Very similar to Golden Promise.  I concur with their website description: "Craft Master Craft Blend is our flagship two-row base malt. It is produced using the finest North American two-row barley varieties, and is a wonderfully balanced base malt in any beer style. This malt provides sweet, malty aromas and very subtle nutty flavors while imparting a light gold hue."

They have a malting plant here in Montana using Montana barley grown on the Fairfield bench.  All the local craft brewers use it, and I can't say I have detected any change in the flavor of their beer.  Maybe you are getting malt from their Wisconsin or Minnesota malting plants?  Can't say I have any experience with them.

62
All Grain Brewing / Re: Anyone brewing today 10/10/15?
« on: October 22, 2015, 12:39:57 PM »
On October 16, I brewed a Czech dark lager.  A nice winter session beer.

Tmavý Ležák

10 gallons, 1.052 OG

13 lbs. Avangard Pilsner malt
4.5 lbs. Avangard Munich malt
2.25 lbs. CaraMunich 80
6 oz. CaraBohemian
12 oz. Carafa III (added to the sparge)

Mash in at 148°F for 60 min. Pull and boil a decoction for 10 minutes, add back to raise to 155°F for 30 minutes. 90 min total mash time.

3.3 oz. Halletaur Mittelfrueh 60 min
2 oz. Czech Saaz 20 min
1 oz. Czech Saaz 0 min

Boiled for 90 minutes. Immersion chiller got the wort down to 56°F with constant stirring in 15 minutes.

Split between the yeast cakes from previous pils (34/70 and WLP833 Ayinger yeast).

63
Yeast and Fermentation / Re: Wyeast 1187 for an APA
« on: October 22, 2015, 12:19:44 PM »
Real Ringwood is a fine IPA yeast.  Wyeast 1187 is not real Ringwood.   I am personally not a fan of Wyeast 1968/WLP002.  In my humble opinion, it is the poser of British yeast strains.  It is the British yeast strain for those who do not like British beer.

Does that mean that Fuller's ESB, London Porter, and Chiswick Bitter are British beers for those who do not like British beer?   :)

64
Yeast and Fermentation / Re: Wyeast 1187 for an APA
« on: October 22, 2015, 09:37:31 AM »
Actually, Wyeast discontinued WY1742 Swedish Porter yeast, which they got from Carnegie Porter, when they discovered that it was the same as their WY1187 Ringwood yeast.  They were selling the same yeast under different numbers at the same time.

I believe that  Sinebrychoff is another baltic porter made with this yeast.  I think brewing baltic porters wih lager yeast is more of a Polish-Russian thing.

And I do not think Deschutes uses Ringwood, either.  I think they use Fuller's yeast, which I find better suited for IPAs than Ringwood.

65
Beer Recipes / Re: Sprucey rye saison
« on: October 21, 2015, 01:46:12 PM »
I'm curious as well.  The original recipe sounds pretty good.

I have brewed two spruce beers.  One came out wonderful, the other was awful.  I blame my selection of spruce for the second.

For the one that came out good, I used the new growth tips from a Colorado blue spruce tree (picked in early June), picked a quart by volume of them, and added them to the last 15 minutes of the brew.  Used a 1.055 red ale base with a 20 IBU Northern Brewer bittering hop addition, no flavor or aroma hops, neutral ale yeast.

I would not attempt using anything but the fresh new growth, found here at 46° latitude north in late May/early June.  I have a vial of spruce essence, but cannot work up the nerve to ruin a perfectly good beer with it. :)

66
The Pub / Re: Deschutes here for Beer Week
« on: October 21, 2015, 10:30:41 AM »
"Cluster Fuggle IPA" sounds delicious.  I think I may be inspired to brew one of those.

67
Beer Recipes / Re: 100% Vienna Lager
« on: October 21, 2015, 08:03:30 AM »
I've done it.  It was good, but almost insipid in its lack of complexity.

My experience, too.

My favorite Vienna recipe is the Mexican variety, 50% Vienna, 20% corn, 25% pils, 5% caravienne, then a little chocolate malt in the sparge to darken it a bit.

Chumley, what does your hop schedule look like with this grist, something noble for just a bittering charge, FWH, anything late?

I usually do a 50/50 mix of Cluster and Hallertauer for a 20-25 IBU bittering, and a small flavoring addition of Hallertauer (like 0.5 oz. per 5 gallons of wort) for the last 10 to 20 minutes. 

68
Beer Recipes / Re: 100% Vienna Lager
« on: October 20, 2015, 08:33:35 AM »
I've done it.  It was good, but almost insipid in its lack of complexity.

My experience, too.

My favorite Vienna recipe is the Mexican variety, 50% Vienna, 20% corn, 25% pils, 5% caravienne, then a little chocolate malt in the sparge to darken it a bit.

69
General Homebrew Discussion / Re: The Hop You Hate
« on: October 15, 2015, 02:24:41 PM »
Yes, you are crazy.  Saaz is my favorite hop.  ;)

70
General Homebrew Discussion / Re: The Hop You Hate
« on: October 15, 2015, 01:19:00 PM »
CTZ.  A little of it in an IPA, blended with others, is okay, but as a showcase hop the "dank" character just makes me want to set my glass down. 

I am a huge fan of Clusters and never can see why people don't like them.  They are alright as a bittering hop, much better than (yuck) Galena.  The real cat piss hop is Pride of Ringwood.  Just drink a Foster's.

71
General Homebrew Discussion / Re: Infection IN the serving keg??
« on: October 15, 2015, 09:07:17 AM »
.......

My process is to soak kegs overnight with oxyclean, rinse a few times, fill with starsan, shake, and push the starsan through the taps. I then pressurize it and leave it until I need it. Bad luck or should I be revamping my cleaning process?

Once a year you should take the gas-in and beer out poppets out with a deep socket, take them, apart, and sanitize them (I like to boil them at a simmer for 15 minutes).  Check the o-rings and replace them if they are cracked.

Another sanitizer I always recommend (but no one else ever seems to use) is quaternary ammonium.  15 years ago I went a couple of years fighting infected batches that I never got rid of until I tried soaking everything in quaternary ammonium.   That seemed to do the trick.

72
Beer Travel / Re: Ireland
« on: October 09, 2015, 12:51:50 PM »
I did visit the Guinness storehouse and did the self-guided tour.  It is pretty neat, but a bit too touristy for my tastes.  Plus, after a week of touring craft breweries, I was brewery toured out.  I also visited Jameson and did not tour (the wait was a little long).

I went on a tour of the Macallan distillery in Scotland.  That was very interesting.  Comparing the mashing, lautering and fermentation schedules for distilling, compared to beer brewing, was quite interesting.

One thing I got out of the Guinness tour.  They do not use Dublin water for brewing.  They have always used water from the adjacent mountains, which are uplifted sandstone, and the water is very soft with little alkalinity.

73
Beer Travel / Re: Ireland
« on: October 09, 2015, 11:06:13 AM »
We just got back from a trip to Ireland.  Landed in Dublin Sunday, September 27, after 10 days in Scotland, and got home this past Tuesday, October 6.

We took a 5 day guided craft brewery tour of Ireland:

http://breweryhopsofireland.com/product/5-day-wild-atlantic-way-tour/

I highly recommend it to everyone.  Small group interested in beer, the guide Mia is friendly, very knowledgeable, and gives you great discussions of Ireland as you travel across the countryside.
 
Like the rest of Europe, craft beer has really exploded in Ireland in the past 5 years, and new breweries are opening up, and current craft breweries are expanding, at a remarkable pace.  We visited Eight Degrees, Franciscan Wells, Blacks of Kinsale, Stonewell cidery, Killarny, Burren, Galway Bay, and White Gypsey.  All had excellent beer.  A couple of nice stops at Irish smokehouses as well.

The Cliffs of Moher are a must visit (walk the trail to avoid the crowds) and the Burren is cool as well.

Beer-related, one of the highlights was sitting in the Salt House pub in Galway, which is owned by the Galway Bay brewery.  The night we were there (Thursday October 1), they were putting on three guest taps from the White Hag brewery, and the White Hag brewers were on hand.  One of the beers they had was a a heather sour ale, bittered with gruit (no hops), and fermented with whatever wild yeast was on the heather.  It was an amazing beer (their 10.2% Imperial Stout was pretty good as well).

One tip:  in Dublin, have dinner and a few beers at L. Mulligan Grocer.

74
But I've also heard it said by some experts that melanoidins produced during the boil are flavorless and contribute only color and not flavor.  Caramelization is also a negligible factor until gravity gets really high or unless making a steinbier or something where the heat source is localized and hundreds of degrees hotter than the conventional gas burner or stovetop.  All sorts of things to ponder, and to experiment more on!
Well, it certainly does explain how Pilsner Urquell gets a lot of it's color and flavor by the really long boil they employ. Don't they boil for like 3 hours? I doubt it's from doing decoction alone.

My recollection from the PU tour is that the three hour boil is more like a "fast" simmer, rather than a vigorous boil.

The PU tour guide (this was in 2002, so my memory may be a bit hazy) said that when PU modernized the brewery in the early 1990s with modern German equipment, they experimented with several parameters in the brewing process.  They then had a tasting panel, those workers in the brewery who were determined to have the most sensitive palettes, to taste the beers and see if it made a difference in the product.  They determined that using stainless steel conical fermentors made no discernible difference compared with the traditional wood fermentors.  But, triple decoction was kept, as well as the long simmer/boil.

75
General Homebrew Discussion / Re: Bringing yeast back from the dead...
« on: September 15, 2015, 09:41:03 AM »
And now, we have six years.  Though, to be fair, a slant is a little different than a vial of liquid yeast.

Probably not THAT different, but still...

If anything, I'd think it would be more fragile.  The recommendation is to reculture slants every 6 months.  chumley, did you do that?

No, I did not reculture the slant.  It was straight from the lab.

Yes, it did seem a lot like Westmalle yeast, in regards to taste.  I bought it after reading an old Zymurgy article where tripel wort was made at a local brewpub, and split between 8 or 9 different yeast varieties.  The CL300 was the taste panel winner.

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