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Messages - kmccaf

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1
Ingredients / Re: Honey in beldian strong ale
« on: August 16, 2015, 06:46:47 PM »
The stuff I get locally near Syracuse is daaaarrrkk. And tastes delicious.


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+1 I love buckwheat honey. I've never used it in a brew though. Unlike most honeys, I imagine a little would go a long way. Also, I believe it has a fairly high iron content (I should fact check this, but am feeling lazy). Which could make for a weird taste. Let us know if you do this, a Belgian dark sounds delish with this honey.

2
Commercial Beer Reviews / Re: Things you wish breweries would figure out
« on: August 16, 2015, 06:41:49 PM »

7/ More CAPs would be a good thing. Probably more CAPs in a big regional comp than are brewed in the U.S. by breweries.

+1

 I would add more bitters, and lower alcohol brews.

3
Commercial Beer Reviews / Re: Lazy Monk Brewing
« on: August 16, 2015, 06:34:22 PM »
Great Review!

Where abouts in MN is the cabin?

Near Brainerd,in Pilager. It's my wife's family cabin.

Cool, as is mine!

Maybe meet up for a beer sometime!

Sure thing! I will pick up some Lazy Monk on the way. ;)

4
Commercial Beer Reviews / Re: What's your favorite hidden gem
« on: August 12, 2015, 05:44:14 PM »
A few thoughts:

I'm a sucker for Capital Autumnal Fire, which is sort of like a big malty cross between an Oktoberfest and a doppelbock.

Here's another one for you..... Gordon Biersch.  Yes, the big chain.  Talk about fantastic German lagers, man...... I'll have a beer with you there anytime.


Love me some Autumnal Fire.  The blonde doppelbock I had from them was tasty too.

Had a very good Kolsch in a GB sampler not long ago.  Still trying to find bottles of that Golden Export of theirs I had on tap out in the bay area a few years back. 

...ever had Metropolitan's lagers?  I hear pretty good things; thinking of making a stop next time I'm in Chicago.
Love Capital's lagers. All of them. Supper Club and the Amber are frequent purchases. Metropolitan is indeed a great brewery. I recommend the Dopplebock and Alt.

5
Commercial Beer Reviews / Re: Lazy Monk Brewing
« on: August 12, 2015, 08:11:52 AM »
Great Review!

Where abouts in MN is the cabin?

Near Brainerd,in Pilager. It's my wife's family cabin.

6
Commercial Beer Reviews / Lazy Monk Brewing
« on: August 11, 2015, 07:30:30 PM »
My wife and I were finally able to stop by Lazy Monk Brewery a couple of weeks ago. The beer was amazing, and the brewer was a nice guy as well.  ;)

The highlight for me was the Bohemian Dark Lager. I had been waiting to sample this dark concoction for a few years. It did not disappoint. Malty, some toffee and cocoa notes, and did I say malty? Just the right body, and smooth. Brought a four pack of tall boys home, and drank them Too quickly. On tap I got a slight roasty note, but did not get that in the can. Overall, this is my ideal beer.

My wife's favorite was the Pilsner. Nice and hoppy with a good bite at the end. Fantastic.

I also had the Maibock, and loved the malt profile. Wish I didn't have to drive a few hours after the visit so I could down a liter of this.

Leos was kind enough to give me a taster of the Bier de Garde, and the Keller pivo. Some nice spicey notes, and a full body on the Bier de Gatde. I could drink a lot of this in the lovely Wisonsin summer. Loved the aroma on the Keller.

I cannot wait for the new location. It looks like it going to be a mighty nice place. I am going to stop by as often as possible. Hopefully we will get the cabin in Minnesota fixed up, so that this becomes a yearly stop.

Lastly, I got to meet one of my brewing heroes. It was so much fun to visit the brewery, and I got a nice little tour of the brewing setup as well. It was great getting to meet Leos, and there is nothing like a good conversation with a good beer. A wonderful time. I look forward to the next visit.

7
The Pub / Re: Retirement
« on: August 11, 2015, 06:47:32 PM »
Now let me tell you about Wisconsin. 6 month winter then hot in summer and road construction. I think this is a great place to retire.

I would absolutely retire in Wisconsin! Somewhere in the driftless zone, and another place in Ashville NC, or thereabouts. That is my dream.

Mark, Bloomington IN is a great town. Very pretty, and lovely people. 2nd best campus in the Big 10. :)

Indianapolis and Chicago are not far away for big city events, and the cost of living is very good. Madison, WI would be high on my list as well. For the same reasons as Bloomington.

8
Beer Recipes / Re: Czech Dark Lager
« on: July 21, 2015, 08:47:18 AM »
Ended up going with about 54% Pils, 34% Dark Munich, 10% Caramunich III, and 2% carafa III.

Just tapped it a couple days ago and its very smooth and malty rich. The color is a little light probably because I didn't add the carafa til the last 10 min of the mash? Its more of a dark reddish brown than the black reddish hue is was going for but I can correct that next time.

Sounds tasty! I'm planning on stopping at Thirsty Monk's to drink his dark larger next week. Something I've been wanting to do for a long time.

9
Unfortunately it doesn't grow in Indiana.

it could. It's actually perfectly happy in cold climates and does okay in places as far north as Maine.

I think of prickly pear as one of those few regional things that have stayed that way. I like it. you could work out a trade with a southwestern homebrewer. swap some good sour Indiana cherries maybe for some nice prickly pears. just the cost of shipping... and the cherries of course.

It's all over the place in the Indiana Sand Dunes.

10
All Things Food / Re: Growing food - The Garden Thread
« on: July 13, 2015, 07:44:59 PM »
+1 to what Pete b says. Garlic scapes also make very tasty pickles. Of course, I have pickles on the mind, as I just got done with pickling several pounds of green beans. Used some homegrown dill and coriander as well.

I still wish it would stop raining.

11
Ingredients / Re: Saison w/ fruit - hop suggestions?
« on: July 11, 2015, 02:08:14 PM »
Normally I would mash a saison low to increase fermentability.  With the Brett, should I mash higher to provide more food for those critters? 

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I don't think so. Even with a low finishing Gravity, I get plenty of character from the Brett.

12
That sounds really tasty, Chumley. I'm interested in hearing your opinion on the simplicity syrup.  Also, Congratulations on 25 years of marriage!

13
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.

14
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.

15
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.

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