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Messages - kmccaf

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1
Beer Recipes / Re: A better light lager?
« on: July 11, 2014, 06:32:19 AM »
My Munich Helles is 100% Pilsner malt and has a wonderful light maltiness, but it's not as light as an American Light Lager. I recommend corn, rice and Pils malt. Try something along the lines of 60%Pils/20%Corn/20% Rice for a light American Lager.

This American Light Lager sounds really tasty. Think I'm gonna brew this one next.

2
Yeast and Fermentation / Re: Blending Belle Saison with Brett
« on: July 06, 2014, 07:02:53 AM »
I intend to keg it, so no worries on the carb side, but do you rack out of the primary for the bulk aging?  I did rack with a Flanders Red that I made a couple months back - pellicle formed nicely without issues...

I do rack out of primary. Usually into a keg. Oh, this reminds me that I put a saison Brett that I blended with a rye braggot sitting in a keg in the basement last winter. Should be delicious funky goodness at this point!

3
Yeast and Fermentation / Re: Am. Farmhouse Blend in an IPA?
« on: July 03, 2014, 07:44:49 AM »
The first pitch of that blend takes a while for the brett to become noticeable. Somewhere around 9-12months...

I had the same experience, but I did not make a starter, so I'm not sure if that speeds the process along.

If you wanted to make a hoppy beer with this strain, you can omit the late boil hops, wait until the brett character is where you want it, then dry hop.


I made a starter, and it still took a long time.

4
Yeast and Fermentation / Re: Am. Farmhouse Blend in an IPA?
« on: July 03, 2014, 07:12:30 AM »
The first pitch of that blend takes a while for the brett to become noticeable. Somewhere around 9-12months, in which case the american hop aroma will be subpar by the time you get that delicious funkiness out of the brett. I find that saison yeast to be a nice earthy spicy yeast, which may also clash with those american hops. Personally, I think with those hops that I would use the french saison strain 3711.  I would still be interested in hearing what happens with that yeast in an AIPA. I think dannyjed is right about splitting the batch.

'tis only one way to find out if is good though!

5
Ingredients / Re: Pils Malt for Kolsch. recommendations please
« on: July 01, 2014, 07:10:54 PM »
We where gonna do like 93% pils malt and 7% vienna, Now we are playing with 75% pils 25% cologne Malt.  I had thought maybe 100% cologne malt but it would be kinda darker then the guidelines suggest.


Yeah, the cologne malt definitely makes a darker beer. I would love to do a side by side with one similar to the first brew you describe. I'm not sure if the cologne malt is worth the premium.

6
Ingredients / Re: Pils Malt for Kolsch. recommendations please
« on: July 01, 2014, 06:08:02 PM »
Anyone tried this malt?

http://bsghandcraft.com/index.php/whole-and-crushed-grains/global/25-kg-bags/schill-cologne-kolsch-25kg-bag.html

My current koelsh is all cologne malt. I quite like it! Kind of like Vienna and Munich mix taste to me.

7
The Pub / Re: Whiskey
« on: June 26, 2014, 10:40:23 AM »
I like Templeton, but don't understand the fervor people have for it. My favorite rye is Hi-Fi Redemption, but it's only $20. Masterson's is quite good as well, as is Bulleit Rye. I wasn't exactly blown away by Hudson's rye, but it was still good.

8
I think you're going to get some nasty headaches fermenting in the 80s.  Get it down to 70s if at all possible.  When I make saison, I start fermentation about 68 F and then raise to around 74 F maximum.  Not exactly sure what will happen in the 80s, but I'm fairly certain you will get a lot of fusels, even with a saison yeast.

No fusels with saison yeast. I typically ferment saisons around 85-90.

Glad to hear that! I'm currently doing my first saison above 80 this week.

9
Rallies / Re: Revolution Brewing AHA Rally
« on: June 25, 2014, 06:30:29 PM »
I was thinking about it. I was kind of planning on going to the one at schlafly. Weirdly, I have never been to St. Louis.

10
The Pub / Re: Whiskey
« on: June 25, 2014, 07:09:53 AM »
I should have said I got the Colonel EH Taylor Small Batch. I do not like the EH Taylor Rye and cannot find the EH Taylor Single Barrel (yet). The small batch is a $40 price point. I think the Single Barrel is about twice that.

Rye - what's funny about the Rye is the price is $70 in most stores along the NC border in SC, with the exception of one which has it at $105. I tried it in a brewpub which had an outstanding selection of Bourbons and hated it.

Glad I went with the Small Batch then. I think Elmer is my favorite for its price. It has that nice big creamy mouthfeel.

Anyone try Wild Turkey Rare Breed? A store clerk was trying to sell me hard on it. Was a bit pricey for me at that moment.

11
Homebrewer Bios / Re: Brewer Bio Joe Leucht
« on: June 23, 2014, 12:50:09 PM »
Welcome! Always great to see some McHenry County folks here. I grew up in Wonder Lake.

12
Yeast and Fermentation / Re: Wyeast 1272 American II
« on: June 22, 2014, 02:02:53 PM »
I agree with the others, but personally quite enjoyed it. Very good in a porter, and rye IPA.

13
Last brew til October. 10 gallons that was 65/25/5/5=pils/triticale/flaked wheat/coriander honey. Split into two fermenter, one got Oberon's yeast, other got wyeast 3726 farmhouse ale that I cultured from Off Color brewing's Apex Predator. Also threw St. fuellian's saison dregs in, and Boulevard saison Brett dregs. Hoping to get a nice saison blend going for the fall.

14
Yeast and Fermentation / Re: Using Lactobacillus in my Gose
« on: June 22, 2014, 09:05:32 AM »
Thanks.  I have a hibiscus beer in the pipeline, but haven't used hibiscus in beer before.  I use it in ice tea frequently.  Tasty stuff.

+1 I used it in a saison which turned it to a lovely red. Complemented the flavor quite nicely as well. Looking forward to adding it to a sour along with rose hips.

15
I don't think there is a better summer beer than a nice German Pils.

+1 other than that, I like a nice dry saison. However, I could drink only those two styles all year round.

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