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Messages - kmccaf

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1
All Things Food / Re: Growing food - The Garden Thread
« on: May 24, 2016, 11:07:20 AM »
Rhubarb is not too shabby in a saison.

Yup! That is the plan for the bulk of them.

2
All Things Food / Re: Growing food - The Garden Thread
« on: May 23, 2016, 09:24:37 AM »
Strawberries are coming in this week. Had my first one last night. Nothing like a strawberry that is still warm from the sun. I saw my last blackberry variety did indeed survive the winter. Currents and Gooseberries are starting to come in, and a couple of the Raspberries have flowered. Elderberries have some lovely blooms as well. I have a few more rows of Sweet Corn and Carrots to plant this evening. I got the Tomato patch set up this weekend as well. Rhubarb patch is looking very good. Might need to match that up with said strawberries.

3
The Pub / Re: The 2 B's
« on: May 13, 2016, 01:36:26 PM »
Wrigley Field is locked into Anheuser Busch, so the best you can hope for is some Goose Island beers. I've seen reports of Matilda on tap, but haven't seen it. The Chicago beer scene is booming, so it's too bad they can't find some space to highlight the locals. US Cellular is supposed to have better choices, but that would mean you were at a White Sox game  ;D

I haven't been to Mobile Phone Park in ages. We used to go to Comisky all the time as a kid. I would love to see Chris Sale pitch though. Yeah, I haven't been impressed with Wrigley's offerings. Owing to the inconvenience of getting to Wrigley, I have preferred to see the Cubs in Milwaukee. We are going to see them in Cinci this year, which I am looking forward to.

We went to Kaufmann Stadium in Kansas City a couple of weeks ago, and sat in the "craft and draft" section. Lots of good options there, and the food was quite good as well.

4
This is really awesome, Amanda! KC Bier Co is one of the best breweries I have ever been too. I will be hitting it up next weekend in fact. It would have been cool if I had come in time for this one when it's ready. I bet it will be tasty.
Next weekend? As in 4/30 or 5/7? (I can never tell) If it's 4/30, you should grab tickets to Parkville Microfest. 7 homebrew clubs and 40+ breweries, including KCBC. :)

I will be in KC on 4/30. We may end up at the Microfest. Sounds awesome. Thanks for the heads up!

5
This is really awesome, Amanda! KC Bier Co is one of the best breweries I have ever been too. I will be hitting it up next weekend in fact. It would have been cool if I had come in time for this one when it's ready. I bet it will be tasty.

6
The Pub / Re: Whiskey
« on: April 09, 2016, 07:12:10 PM »
I wish I could get a sample of that Seasoned Wood Col. Taylor. Must be amazing stuff.

Decided to try something new today: Roughstock Montana Bourbon barrel strength. Coming in at 118 proof, it needed a splash of water. Very good though, albeit a bit pricey. Full mouthfeel, spicy with a little sweetness.

7
The Pub / Re: Goose Island five years on
« on: April 02, 2016, 10:05:19 AM »
Interesting talk with Brett Porter, GI's brewmaster, on scaling up his recipes.

http://www.chicagotribune.com/dining/drink/ct-food-0324-goose-island-beer-20160328-story.html

I've been sad to see Green Line APA everywhere now. When they launched it, it was draft only and only in Chicago city limits. Green Line pays tribute to the El train line that's closest to their brewery. It was a solid beer.

Good article. Green Line APA has been on tap at one bar in Champaign ever since it came out. It is a towny bar, and has always been pleasant. I am also weirdly sad to see it widely available. It has been a long time since I've had a 312. I used to love mixing that with a melomel in the summer.

8
All Things Food / Re: St Patrick's day Boiled Dinner
« on: March 17, 2016, 05:23:27 PM »
Whoa! That looks great! Did you bake or fry those?

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All Things Food / Re: St Patrick's day Boiled Dinner
« on: March 17, 2016, 03:14:35 PM »
Sounds Delicious!

We will be making cabbage and cheddar pie, along with some colcannon. I will drinking New Glarus Coffee Stout, and Great Lakes Raspberry Porter.
I like the cabbage and cheddar pie idea, I've never had it before. I don't feel like making a crust and will save the carbs for the stout. I think I'll use the basic filling ingredients and make cabbage and cheddar cakes, which will go better with the salmon. I'm thinking I'll cook the salmon with a similar spice mix as corned beef then make either a mustard or stout glaze.

I never thought of the cake idea. I may do that one next. I think that will go nicely with salmon. I have been big on cooking my fish lately with a mayo/mustard mix.

Cheers!

10
All Things Food / Re: St Patrick's day Boiled Dinner
« on: March 17, 2016, 12:55:48 PM »
Sounds Delicious!

We will be making cabbage and cheddar pie, along with some colcannon. I will drinking New Glarus Coffee Stout, and Great Lakes Raspberry Porter.

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Commercial Beer Reviews / Re: When "hot" breweries get stale
« on: March 16, 2016, 06:44:02 AM »


I can dig this... Great Lakes is a solid example... They once had a slim, but elite line up: Burning River pale ale, Edmund Fitzgerald porter, Commore Perry IPA, Dortmunder Gold, and Elliot Ness Amber lager... With their once prized Christmas ale.  These beers were killer. Then they lost focus on their bread and butter and ventured to different beers. These seasonals had their minute, but the staple beers' quality declined. I rarely drink a Great Lakes beer anymore unless it's my only craft choice. There is rumor that they aren't going to brew their Christmas ale this year because they got stuck with way too much left over for the last two seasons.

Now, I love their fall special, Nosferatu Imperial Red IPA... One of my favorite seasonal of any beer.

I was feeling burned out on all the new breweries and varieties, and decided to just stick with a few breweries I know I like. Great Lakes is one of them, and I regularly buy the sample pack, as I still love the original line up. I was just tired of buying pretty good beer, when I know that I will love Edmund Fitzgerald and Dortmonder Gold. That is a shame about the Xmas ale. I love that. Nosferatu is probably my favorite seasonal. Ages beautifully too. Just drank a 2013 version the other day.

12
All Things Food / Re: Growing food - The Garden Thread
« on: March 15, 2016, 07:17:14 AM »
Daikon's are great! I planted a ton of them last year, but only ate a few of them.

I am pretty much doing what Pete is doing. The same things, but more of it. Trying to plan out a drip irrigation system. Due to the amount of rain last year, we had an insane amount of weeds, so lots more plastic mulch and landscape fabric.

Some new things I would like to do: plant some hazelnut bushes, as well as some fruit trees. I am thinking a couple of plum trees, pawpaws, and a few more apple trees. Build a chicken coop. I want to do lots more landscaping projects. Plain ole grass just bothers me. I would like to rip up most of it and plant prairie grasses. Expand the wildflower garden to half an acre. Try to actually take care of the strawberry patch.

So many things to do....

13
The Pub / Re: How far to closest brewpub?
« on: March 13, 2016, 05:47:53 PM »
5 miles to the Blind Pig brewery. Very good beer, and an excellent place. 10 minutes in the car, and 20 by bike. Triptych in Savoy is a 20 minute drive. Also very good.

14
Commercial Beer Reviews / Re: Murkiest beer ever
« on: March 11, 2016, 02:52:54 PM »
If it looks like milk shake, I do not want to drink it regardless the fancy story.

That's what a ceramic stein is for! No need to look at it if it is tasty enough to drink.

I brewed with Triticale once and it looked exactly like the op's picture. It was distracting to me, so we drank out of the ceramic for it.

15
Ingredients / Re: Schill Kolsch (Cologne) Malt
« on: March 09, 2016, 04:12:23 PM »
How much would you recommend for a Kolsch? What is the lovibond rating?

I currently use about 85% Pilsner, 10% Vienna, and 5% wheat in my kolsch and am considering replacing the wheat and vienna with cologne malt for the next attempt.

you could go many different ways with the schill malt. spilt it 50/50 with your pils % or at full 85%kolsch malt, and then continue with your vienna and wheat %.

Thanks. I guess I was more concerned with color. At 100%, the beer would have a SRM near 5 which is darker than I prefer. At most, I would probably use it at 50%.

I think you will be very happy with it at 50%. Let us know how you like it. I may need to reevaluate that malt.

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