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Messages - kmccaf

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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.

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.

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.

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? 

Sent from my SCH-I545 using Tapatalk

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

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

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.

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.

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.

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:

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

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.

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.

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!

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.

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. :)

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!

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