Show Posts

This section allows you to view all posts made by this member. Note that you can only see posts made in areas you currently have access to.


Messages - chumley

Pages: 1 ... 3 4 [5] 6 7 ... 49
61
General Homebrew Discussion / Re: what temp does beer freeze?
« on: January 25, 2016, 09:46:32 AM »
When we go ice fishing, we try to bring ice beer like Icehouse, as it does not freeze so quickly.  Although it is getting harder and harder to find ice beers, the ice beer craze of the 1990s being long over.

62
Anyone been to the Czech Republic and tried this beer?

Světlé Výčepní Pivo   3-4% (8-10° Plato)   Pale, low-strength lager. In German the name translates as "Helles Schankbier". Usually highly-attenuated and fairly hoppy. Not lagered for any great time, such beers are sold 3-4 weeks after mashing. The most popular style of beer in the Czech Republic.


Sounds like a 'session' Bo Pils. Curious if anyone's had a proper one or any tips on adding some character to a 3% brew. Love the idea of it.

Thinking Weyerman Bohemian Pilsner base with some carafoam and/or carahell. Saaz hops of course, and 2000 yeast. Seems like the sort of style that the intense Czech decoctions may help.

Yep.  The Pilsner Urquell (Plzeňský Prazdroj) brewery brews a beer called Gambrinus, that matches this description.  Very drinkable and delicious.  I think of it as PU's version of Busch.  :)

I think to brew it, you would just brew a normal bo-pils, then add water to it post-fermentation.

63
General Homebrew Discussion / Re: Spring brews
« on: January 22, 2016, 09:27:01 AM »
Late March to May:  Pilsners.  Need pilsners for the hot summer ahead.

64
Commercial Beer Reviews / Re: Hobbit Beer
« on: January 19, 2016, 02:56:18 PM »
I've always wanted to go to New Zealand and go hobbit hunting.  Problem is, I can't ever find a place online to put in for a hobbit permit application.  I think a pair of big hairy feet mounted over my fireplace would look great.

65
Yeast and Fermentation / Re: Dark vs. light
« on: December 30, 2015, 10:02:04 AM »




You're welcome.   8)

66
@chumley, did you say bourbon barrel doppelbock? That sounds like a wonderful treat

Yep.  The local club got together and brewed 5 to 10 gallons each of the same doppelbock recipe, and purchased a  couple of bourbon casks from Willie's Distillery out of Ennis, Montana.



Unfortunately, one of the casks got a bit of the bug, and is slightly sour.  It is still great.  I was drinking the clean version on Christmas.

I felt compelled to drink heavily over the long Christmas weekend, for I am a Philadelphia Eagles fan.   :-[

67
I have been drinking like a fish for four days! Started with some good b
Belgians, followed by homebrew: patersbier (keg killed!), bitter, bourbon barrel dopppelbock, bo pils, Czech dark, and a little Burton ale. Oh, and aquavit and lots of pickled herring.

68
Yeast and Fermentation / Re: What to use S-33 for?
« on: December 23, 2015, 11:23:33 AM »
I got the same disgusting fruit flavor from S-23 as Denny did. 

There are so many great lager strains out there, why bother with using one that has a poor track record?

69
Yeast and Fermentation / Re: What to use S-33 for?
« on: December 22, 2015, 11:44:13 AM »
And, I would give that advice for S-23 as well.

70
Yeast and Fermentation / Re: What to use S-33 for?
« on: December 22, 2015, 11:43:28 AM »
I would say a good use for a packet of S-33 would be to add it to the boil, and use another yeast to ferment.  The boiled S-33 yeast would be a good source of nutrients for the other yeast.  :D

71
Yeast and Fermentation / Re: Yeast Nutrient
« on: December 22, 2015, 09:26:03 AM »
I only use yeast nutrient on big beers (OG greater than 1.080).

I do add a pinch of sea salt to a lot of beers, thinking that might provide a little zinc.  My understanding is that the yeast does not need a lot of zinc, just some.

I suppose if you were a commercial brewer or were under the gun to get fermentation done quicker for whatever reason, you would use it all the time.  But my experience has been that it makes no difference in final gravity or taste in low to middle gravity beer.

72
Commercial Beer Reviews / Re: John Cougar Mellencamp
« on: December 16, 2015, 02:59:22 PM »
Sitting in this bar is getting more than I can stand
If I could catch a ride I really think I'd ditch this van
Who knows what this repair will cost, scared to spend a dime
I'll puke if that jukebox plays John Cougar one more time


I would probably puke if I drank a habanero beer.  I'll stick with the habs in Jamaicain oxtail stew, thank you very much.

73
General Homebrew Discussion / Re: Translation please!
« on: December 15, 2015, 02:40:44 PM »
My translation:

Rich malt without an even amount of bitterness will seem malty in the finish, but be more drinkable than if the finishing gravity was higher.

Beer A:  50% munich, 50% pils.  OG 1.050, FG 1.012, 20 IBUs

will be more drinkable than

Beer B:  50% munich, 50% pils.  OG 1.050, FG 1.018, 30 IBUs

74
Beer Recipes / Re: Authentic Dusseldorf Altbier
« on: December 10, 2015, 01:14:30 PM »
Denny's Zum Uerige recipe is the closest one I ever brewed that tastes like the real McCoy.

75
Beer Recipes / Re: Quadruple & the BJCP Guidelines
« on: December 07, 2015, 04:37:50 PM »
My understanding that breweries in Belgium don't use "style guidelines" ;)

Brew it the way you want it; submit it; take a point hit for the color.

Edit: Also, all BDSA are Quads but not all Quads are BDSA (think I got that right, or it's vice-versa :D)

+2. I think all breweries don't use style guidelines.  Only American homebrewers who enter competitions use style guidelines.  ;)

Pages: 1 ... 3 4 [5] 6 7 ... 49