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Messages - kmccaf

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1
General Homebrew Discussion / Re: Braggot: Maturing
« on: July 01, 2015, 07:32:40 PM »
I prefer bulk aging myself. I have enjoyed some braggots with little age on them, and others with a lot. It seems like a style with such a wide range of possibilities that it is hard say. I brewed a braggot last year in the spring to be ready for winter, and it is just now coming around to deliciousness. That particular honey, meadowfoam, took a while to come together with the malt.

2
General Homebrew Discussion / Re: My Floating sack problem
« on: June 30, 2015, 05:03:13 PM »
I use sanitized marbles to weigh down hop bags (or bags of whatever). Works fine.

+1 I have let hibiscus sit on top as well, and got plenty of flavor.

3
Beer Recipes / Re: Der Rudi! Super Alpha lager
« on: June 30, 2015, 06:31:42 AM »
Thanks for following up on this. I never did get around to brewing with Dr. Rudi. I would love to get some Moutuka, and make a nice CAP with these two.

4
Other Fermentables / Re: Ey! Where you get your honey at?
« on: June 22, 2015, 10:29:42 AM »
When I do not buy local, I like to use these folks:

http://www.flyingbeeranch.net/

The carrot blossom is my favorite. I also really like the baby's breath. Meadowfoam makes a great braggot.

5
All Things Food / Re: Growing food - The Garden Thread
« on: June 14, 2015, 03:17:45 PM »
Still a ton of rain around here, with rain in the forecast everyday this week. Feels like soup outside. I did see my tomatoes are coming in. Swiss Chard is gigantic, and the kohlrabi is finally looking edible. Going to put those in the stir fry tonight. All of our brambles and ribes are looking good as well.

6
Ingredients / Re: CSI Syrup Shelf Life?
« on: June 14, 2015, 03:11:49 PM »
I used half a lb of their d-180 six months after using the first half. Smelled good, and made a good beer. I kept it in the fridge. Otherwise, I have used their d-90 and d-45, and think they are great. In fact, I just kegged a Belgian single, and a saison that used the d-45, and the samples were quite tasty.

7
All Things Food / Re: cooking with habaneros
« on: June 05, 2015, 06:58:44 AM »
What's the best process for drying them?

Great ideas here. I like the cocktail idea for sure as I use jalapenos and cilantro in a tequila drink that is delish. I think the fist stop will be salsa to get a feel for them. I can add extra of the other ingredients if I go overboard on the hab...

I use a dehydrator that I bought online.  It is a Nesco, it works very well for drying pretty much anything.   Supposed to make good jerky too, although I haven't tried that yet.

+1 I probably bought the same one. I also dry them in the sun on occasion. After they are dry, I throw them in a spice grinder with various other peppers, and make my pepper mixes. I use this stuff on everything!

8
All Things Food / Re: cooking with habaneros
« on: June 04, 2015, 06:28:36 AM »
They can be dried as well.  They retain their flavor and heat for a long, long time.

+1 That is what I do with mine.

9
All Things Food / Re: Growing food - The Garden Thread
« on: May 29, 2015, 06:40:22 AM »
Bok choy is delicious and easy. I usually use it in stir fry. It goes in at flameout with the addition of noodles. :)

10
Beer Recipes / Re: WERID BEER
« on: May 28, 2015, 03:53:16 PM »
I worry there's too much going on. You have a funky yeast, with an abrasive piney hop, with smoke, and a little roast.

Perhaps do a neutral yeast or a neutral hop with a French Saison yeast?

What about doing a black rye smoked IPA??? The rye is spicy

My thoughts exactly. That doesn't mean you shouldn't brew it though. Just keep in mind that it usually works better to highlight one or two flavors working in concert as opposed to having several strong flavors that might clash together.
I agree with this as well. I actually think a gratzer with 20% rye sounds good.

 80% oak smoked wheat malt
20% rye
and a ton of Saaz hops with 1007 as the yeast would make a nice smokey/spicy brew, you could even add carafa, and make it black!

11
Just mashed in on my first brew since early January. It's a 10 gallon batch. Grist is:
65 % Vienna
25% Pils
5% Munich
5% Oats

Hops will be Styrian Aurora, and Wait-ti at various times.

This will be split into two fermenters. Yeasts will be the yeast bay's Wallonian Farmhouse, and Dry Belgian Ale.

Mashing around 147 for 2 hrs. With ph at 5.3. I'm looking forward to drinking this one on some hot summer days. 

Sounds great. Is the Dry Belgian strain a saison-type strain, too, or more Trappisty?  I haven't used either of these. Always looking for new saison strains to try, though.

It's more Trappisty. Their site says they isolated it from a strong belgian golden. I'm hopping for a patersbier type of ale with this go, and will make a strong golden next.

12
Just mashed in on my first brew since early January. It's a 10 gallon batch. Grist is:
65 % Vienna
25% Pils
5% Munich
5% Oats

Hops will be Styrian Aurora, and Wait-ti at various times.

This will be split into two fermenters. Yeasts will be the yeast bay's Wallonian Farmhouse, and Dry Belgian Ale.

Mashing around 147 for 2 hrs. With ph at 5.3. I'm looking forward to drinking this one on some hot summer days. 

13
Beer Recipes / Re: NEED A SUMMER BEER RECIPE!!!
« on: May 13, 2015, 07:13:10 AM »
Grodziskie is my favorite for the summer.

14
Beer Recipes / Re: Czech Dark Lager
« on: May 08, 2015, 10:11:40 AM »
Yes! Carafa III. Like 6 ounces added at sparge.

15
General Homebrew Discussion / Re: NOT the way to start a brew day
« on: May 08, 2015, 07:05:53 AM »
Damn! I've done that, but I used the malt, made a fine beer. If you think of where malt comes from, the garage floor doesn't seem all that bad ;)

+1 Mine turned good as well.

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