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 - kmccaf

Pages: [1] 2 3 ... 37
All Things Food / Re: chile mulato & pasilla
« on: November 22, 2015, 01:08:57 PM »
First, remove the stem and shake out the seeds. Toast them in a dry skillet for a couple minutes to enhance the flavor. Then soak them in hot water for an hour, after which you puree with a cup of the water, garlic, cumin, oregano ,salt and pepper. Makes a wonderful marinade for meat or fish. Dried chiles rock.

EDIT -  If you ever find any guajillo or ancho chiles, those are very nice also. And FYI, if you find any morita chiles, they are the fully dried version of chipotles (smoked jalapenos).

+1 you can also grind them up, and combine them with different spices and peppers for various rubs. I also like to throw them in whole in a pot of chili.

Beer Recipes / Re: Trying To Build A Caramel Brown Ale Recipe
« on: November 21, 2015, 01:05:50 PM »
You don't need the carapils unless you are looking to build body in a way you can't with your mash profile.

Crystal 60 is sort of generic caramel flavor IMO. It gets lost in a beer really quickly. I find C40 is more like candy caramel while C80 is more like a rich caramel sauce. I would probably cut the C60 and do mostly C80 with a smaller amount of C40. That is, if you're really trying to get a big caramel flavor.

+1 I would follow this. I would also go with about 25 IBUs of bittering hops. Challenger would be great for this. 002 would give you a nice malty brew, although 005 may do that as well but I have not used that one.

The Pub / Re: Whiskey
« on: November 20, 2015, 04:44:32 PM »
I've been loving this bottle of Tincup, out of Colorado. 84 proof, with a nice oaky presence. A good juicy middle, with plenty of herbs and spice. I bought on sale for $25 to boot, which will make this a repeat buy. Highly recommended.

All Things Food / Re: Anyone like Morels?
« on: November 19, 2015, 07:43:00 AM »
Wow! That is crazy. Somebody start melting the butter...I am hungry now.

The Pub / Re: To our friends in Europe
« on: November 14, 2015, 07:46:18 PM »
It is a very sad day for all people with a peaceful heart :(

Well said.

General Homebrew Discussion / Re: Mash Hopping
« on: November 10, 2015, 09:11:54 AM »
I tried this with a Koelsch once. I used 6 ozs of Sorachi Ace in the mash. Bittered to about 15ibus during the boil. I detected nothing of the Sorachi Ace, which is a pretty distinct hop. The mash did smell nice though.

All Things Food / Re: Growing food - The Garden Thread
« on: November 04, 2015, 07:35:54 AM »
I've also been putting down black mulch to kill the grass off, so that I can triple the size of the garden next year. Pulling the tomatoes today. Always a sad time for me.

We just had a freeze - finally - and I pulled my tomatoes as well.  End of October for maters is really strange but wow it has been a nice autumn.

Tell me about the black mulch...what is it and does it really work?

The black mulch is just black plastic. I lay it over the garden, pin it down, and then bury the edges making it totally immobile. Then I just put holes in where I want to plant things. This keeps the area completely weed free,  and heats the soil. Important for me is preventing soil from splashing onto my plants when it rains, which is where a lot of diseases stem from. You can buy colors other than black, which are supposed to do various things like metallic silver reflects light in a way that keeps insects away, while also reflecting light into the canopy of the plant spurring more growth. As opposed to landscape fabric, water cannot get in through it, so it works really well with a drip setup. I used the black mulch a little bit this year on my brambles and ribes, and saw these benefits right away. Having seen quite a few  commercial setups this year that use black mulch, I will say it works quite well.

I bought mine from johnny's:

Beer Recipes / Re: recipe formulation with nugget/cascade/
« on: October 28, 2015, 01:39:32 PM »
I appreciate all of the advice.  I guess the only way to figure it out is to do it and see what happens.

That's the beauty of homebrewing! When it comes to something such as taste, there really is only one way to find out, and that is to do it.

Beer Recipes / Re: recipe formulation with nugget/cascade/
« on: October 25, 2015, 07:32:12 AM »
1. I would steer you away from a single hopped nugget brew. I really like nugget, but in small amounts when used for aroma and flavor. Cascade is very good by itself, although it loves company.

2. I think they would work well together, but with more cascade than nugget. One of my favorite combos is a 3:1 mosaic to nugget brew. I imagine cascade would work well there.

3. The bittering hops do not contribute to aroma. Nugget is great for bittering. Not saying you cannot use cascade here, but nugget is a very good bittering hop.

4. Yes, they absorb more liquid. I don't recall the difference, but I use whole leaf a lot, and have never really worried about it. As with all hoppy brews you will need more liquid for your final volume. In general, I target 5.5 gallons, if I end up with a little bit more or less 5 gallons, then I am fine. RDWHAH.

Beer Recipes / Re: 100% Golden Promise
« on: October 24, 2015, 02:19:37 PM »
Looks nice, I'd probably use 1469. It's pretty close to a Timothy Taylor recipe I've brewed with that yeast.
+1 I love 1469, and it plus Golden Promise makes for a very tasty brew. Personally, I like a lot of sulfate and chloride in my English Pale Ales.

All Things Food / Re: Growing food - The Garden Thread
« on: October 24, 2015, 02:01:56 PM »
I've always thought the reason for particularly hot peppers was dry weather after the growth period which requires a ton of water. Sort of like getting really flavorful tomatoes. Get them nice and big from all the water, then let them dehydrate on the vine. This would explain why mine, and so may others around me had such hot peppers this year.

But, I have had differences between peppers on the same plant. so what do I know.

Bought 16 heads of garlic at the market today to plant. Varieties were Asian Tempest, Translyvanian, and Kilareney Red. I also got various peppers on the cheap to make some more hot sauces. Ancho, poblano, ghost, lemon, and other habaneros. Since I can't brew at the moment (tore something in my knee), I need to brew something!

I've also been putting down black mulch to kill the grass off, so that I can triple the size of the garden next year. Pulling the tomatoes today. Always a sad time for me.

The Pub / Maureen O'Hara
« on: October 24, 2015, 01:44:46 PM »
Good on her living to the grand age of 95. I was still sad to see she passed away today. One of my absolute favorites. I need to re watch The Quiet Man. Perhaps with some Redbreast 15 year. She dominates every scene she is in.

The Pub / Re: Whiskey
« on: October 24, 2015, 10:00:05 AM »
I'm winding down a bottle of 4RSB that I've really enjoyed and I'm looking to try something different.  I'm a long time single malt guy, but still kinda new to bourbon.

I did treat myself to a post game Bulliet 10yr at Rockit after the Cubs knocked of the Cards last week, and I remember really liking it.  The oak/smoke I got from it actually reminded me a lot more of a SM Scotch than a bourbon.  But that came after a pretty good beer session at Wrigley, so I suppose my judgment could've been clouded.  Any thoughts on it - is it worth $42?

Rock Hill Farms sounds intriguing, I might look for it.  Also I see Maker's cask strength is $49 at Costco right now, anyone tried it?

Any other suggestions?
I haven't tried that Maker's cask, but I am in general not a fan of Maker's Mark. Let us know what you think if you get it.
I'm a big fan of Noah's Mill. If you like 4RSB, I think you will like that. Additionally, Elmer T Lee, and Wathans come to mind. If you like a smoky American whiskey, then I would go with Balcones Brimstone. I like to get a glass of that when I am at a good whiskey bar.

All Things Food / Re: Growing food - The Garden Thread
« on: October 21, 2015, 07:01:30 AM »
Whooee Whyomin!
That'll get you thru the long winter.

Sorry I missed Amandas tree form poblanos - mine are turning red now.
We have had an amazing prolonged indian summer. Last night the first time I could see steam off the compost pile!

Still picking raspberries; wow is that a job...every other day, but we have a ton frozen by now.
Processed 25 pounds of cabbage this morning into a crock to saur....I dang near got a blister cutting that stuff up. sheesh.

That lactofermented hot sauce is next on my list. 

Any tips on how best to store beets for the winter?
I store beets in a plastic bucket in my root cellar. Root crops like it cold, moist, and dark. They stay fresh until March when it warms up a bit and they sprout and soften, but there's only a few left at that point and they go in the compost.

Do you put sand in the plastic buckets Pete? I have heard that storing root veggies in sand will extend the usefulness through the winter. I'm starting to think about building a root cellar, and was looking at putting some boxes with sand in it.

Beer Recipes / Re: brown ale recipe
« on: October 21, 2015, 06:57:59 AM »
That looks tasty, goschman. I made a Munich malt based brown ale last year, and it was very tasty. I believe I used some brown malt and pale chocolate in mine. 1450 was the yeast. Let us know how you like it.

Pages: [1] 2 3 ... 37