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.

Topics - kmccaf

Pages: [1] 2
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.

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.

Other Fermentables / Sweet Potato Mead
« on: April 10, 2015, 02:40:09 PM »
I made a couple of meads today, and decided to use 4 lbs of canned sweet potato and 1 lb of canned pumpkin. I though it would make for an interesting mouthfeel. I also put in some plum wine base, but the other batch of mead got most of the 96 oz. used D47 for the yeast. The honey varieties were wildflower, carrot blossom, coriander, and pumpkin.

I was bored, and wanted to make some mead. Hopefully they turn out well.

Anyone ever used sweet potatoes or pumpkin in their meads?

Commercial Beer Reviews / Smuttynose Hayseed
« on: March 27, 2015, 05:09:18 PM »
Bought this one today, and just had a couple. It's a 3.8 abv saison, and I am a big fan. Peppery with a nice earthy aroma. Could use a little more carbonation. Really tasty though. I will be buying this again. Also, I need to make a nice session saison. Talk about the ideal lawn mower beer.

All Things Food / Bramble/ribe varieties
« on: March 05, 2015, 06:15:59 PM »
I am looking at placing an order for some brambles, and was wondering if anyone had specific varieties they liked. Gonna place the order through this place:

I am looking to plant raspberries, currants, blackberries, and gooseberries this year.

Ingredients / 6-row Maltsters Differences/Preferences
« on: August 22, 2014, 06:32:34 AM »
Hi All,

I was going to buy a bag of 6-row this weekend, and was wondering if anyone had a particular preference for a maltster/brand for 6-row. I have only used Canada Malting co., and was quite pleased. However, there could of course be better ones out there, so I thought I'd just ask.


Beer Travel / Asheville-Bryson CIty stops?
« on: May 04, 2014, 06:24:47 PM »
Hi All,

Got another North Carolina query for you. I will be in the Bryson City and Asheville area for a week next week, and was wondering what breweries, or establishments I should hit up?

The Pub / RIP Harold Ramis
« on: February 24, 2014, 02:36:59 PM »

What a brilliant comedic mind. I have spent a healthy amount of time quoting lines from his movies.

The Pub / Beer Battered Bricks
« on: January 04, 2014, 08:33:16 PM »

Ingredients / UK Pilgrim Hops
« on: December 20, 2012, 08:01:16 PM »
Was looking at Hops Direct, trying to think through what kind on varieties I would like to brew with this coming year, and thought the UK Pilgrim hops sounded quite good:

"dual purpose hop with a spicy, cedar, honey aroma."

 I was wondering if others on the forum have used this variety, and if so, what your thoughts are on them. Does this description ring true for you?

Beer Recipes / Baltic Porter Recipe Critique
« on: December 18, 2012, 08:21:44 PM »
Hi All,

I have never brewed this style, and found myself mashing together some recipes I have seen in various places. I was looking at a recipe that the Candi Syrup inc. people posted on their website, and like the idea of using a combination of D-90 and D-180. However, I also want a goodly amount of roasty/toasty flavor, and think perhaps the syrups might dominate the flavors. I'm thinking of a pound of Brown Malt in this, however none of the recipes I looked at had Brown Malt in them, so I was curious as to what you all think of it in this recipe.

For 5 Gallons:

Amt    Name    Type    #    %/IBU
6 lbs 8.0 oz    Pilsner (2 Row) Ger (2.0 SRM)    Grain     49.1 %
4 lbs 4.0 oz    Munich Malt 20 EBC (9.0 SRM)    Grain     32.1 %
1 lbs                     Brown Malt (Crisp) (65.0 SRM)    Grain     7.5 %
12.0 oz           Chocolate Malt (450.0 SRM)    Grain     5.7 %
8.0 oz          Candi Sugar, Dark (180.0 SRM)    Sugar     3.8 %
4.0 oz          Candi Sugar, Amber (90.0 SRM)    Sugar     1.9 %
1.50 oz    Perle [8.60 %] - Boil 90.0 min    Hop        34.7 IBUs
0.50 oz    Mt. Hood [4.00 %] - Boil 15.0 min    Hop     2.5 IBUs
0.50 oz    Mt. Hood [4.00 %] - Boil 5.0 min    Hop     1.0 IBUs
1.0 pkg    California Lager (Wyeast Labs #2112) [125.00 ml]

Est Original Gravity: 1.070 SG    
Est Final Gravity: 1.017 SG
Estimated Alcohol by Vol: 7.0 %    
Bitterness: 38.2 IBUs    
Est Color: 34.8 SRM

Ingredients / Cinnamon
« on: December 08, 2012, 09:45:59 AM »
Hi All,

I went to my grocery store to buy a cinnamon stick to place in my Saison D'Hiver, but they were sold out. I have some very good Saigon cinnamon here at home, but it is in powdered form. So, I have a couple of questions. Is it a good idea to use powdered cinnamon? Also, how much should I use? I was thinking of just using one gram in the five gallons.

Commercial Beer Reviews / Southern English Brown Ale
« on: November 23, 2012, 10:45:20 AM »
Hi All,

I was reading the BJCP guidelines for Brown Ales, and was wondering if any one knows of any good commercial examples that are readily available in the US. The guidelines lists examples that I do not get my area:

Mann's Brown Ale (bottled, but not available in the US), Harvey’s Nut Brown Ale, Woodeforde’s Norfolk Nog.

The description of "Malty-sweet, often with a rich, caramel or toffee-like character", sounds like it would really hit the spot with the cold months coming on. I am also hoping to understand the difference between the Southern and Northern versions of a brown ale so that I can develop a good recipe for one.

Thanks a lot,

Commercial Beer Reviews / Timothy Taylor's Landlord
« on: October 07, 2012, 01:06:16 PM »
I just bought some Timothy Taylor's Landlord from my local liquor store? I saw it on the shelf, and obviously just had to buy it. I didn't realize that they were being imported here. Regardless, it was a pretty tasty beer. Some hay and spice in the aroma, nice chewy malt...really quite delicious. I don't get the slight orange marmalade that I get from the clone version I brew, but that may be because this has traveled, and lost some aroma.

Beer Recipes / Need Help Building a Grodziskie/Grätzer Recipe
« on: May 25, 2012, 10:48:23 AM »
Hi All,

I was thinking of brewing a Grodziskie/Grätzer up this weekend, and was wondering what percentage of Oak-Smoked Wheat Malt others have used for this. My grist is just going to be 100% of it, but Weyermann's site says to use it up to 80%. The only description I have read of the beer also says it should be fairly hoppy. So, should I cut the smoked malt down to 80%, and does the hopping look right?

This is a 3-Gallon Recipe

Amt Name Type # %/IBU
4 lbs Oak-Smoked Wheat Malt, Ger (3.0 SRM) Grain 1 100.0 %
0.25 oz Perle [8.60 %] - Boil 60.0 min Hop 2 11.9 IBUs
0.75 oz Celeia [4.50 %] - Boil 15.0 min Hop 3 9.3 IBUs
0.50 oz Saaz [4.00 %] - Boil 15.0 min Hop 4 5.5 IBUs
1.00 oz Celeia [4.50 %] - Boil 5.0 min Hop 5 5.0 IBUs
0.75 oz Saaz [4.00 %] - Boil 5.0 min Hop 6 3.3 IBUs


Beer Profile
Est Original Gravity: 1.037 SG Measured Original Gravity: 1.037 SG
Est Final Gravity: 1.007 SG Measured Final Gravity: 1.010 SG
Estimated Alcohol by Vol: 3.9 % Actual Alcohol by Vol: 3.5 %
Bitterness: 35.0 IBUs
Est Color: 3.3 SRM

Thanks a lot,

Pages: [1] 2