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Messages - kmccaf

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1
The Pub / Re: Whiskey
« on: March 28, 2015, 05:47:13 AM »
Never had that MDixon. Let us know how it is if you try it.

I did finally sample my bottle of Town Branch. Wow. Very good. Tastes a lot like Noah's Mill with a thinner body. It will be perfect for the warm months ahead. Thanks for the recommendation. For the price, I would not have thought it would be this good.

2
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.

3
All Things Food / Re: Bramble/ribe varieties
« on: March 24, 2015, 11:41:53 AM »
Ithought they only fruited on second year canes? or is that blackberries?

I see Jimmy K answered the first question. Blackberries, like raspberries, can be of the summer-bearing, or primocane (fall-bearing) varieties.

4
All Things Food / Re: Bramble/ribe varieties
« on: March 24, 2015, 11:37:18 AM »
Pinnah -- I do not have expierence with that. My guess is that you should be fine. Depending on whether or not you have primocane, or summer-bearing. This is the planting guide that Nourse Farms provided which should answer your question:

Fall-Bearing (primocane-bearing, Everbearing)
These varieties can produce two crops. The largest is borne in the late summer and fall on
the tips of canes that grew throughout the summer. A second crop is carried lower on those
same canes early the next summer.
To have two crops, the planting must be pruned as a
summer bearer.
Most ever-bearers will produce the best crop if not allowed to fruit in early summer. To treat
these plants as fall-bearers, mow off all the canes after the canes have lost their leaves in very
late fall, or wait until early spring in colder areas. Be sure to cut the
canes as closely as possible to the soil surface, leaving as little stub
as possible above the ground. The new, strong canes that grow
that summer will bear an abundant fall crop.

Summer-Bearing Raspberries
These varieties carry one crop of berries on the over-wintering canes during the summer
months. For best yields, prune out the canes that carried fruit directly after harvest. Thin
remaining new growth to 6-8 strong, healthy canes per running foot of row.

You can read the rest of the guide here:

http://noursefarms.com/resources/pdfs/planting%20guide.pdf

5
Beer Recipes / Re: Imperial Pils hops
« on: March 23, 2015, 06:32:12 AM »



Sounds a lot like one I make (Vanguard, Santium, Crystal).

Major --I think this will be very good. Tett and Crystal play nicely together.

Those Ameican noble derivative are underappreciated.

I couldn't agree more. I want to get some Liberty and give that a try.

6
Beer Recipes / Re: Imperial Pils hops
« on: March 23, 2015, 06:25:43 AM »
I think it sounds great.  The Belma would definitely give it some subtle fruity character, in addition to the traditional character of the others.
Crystal is fruity, as cascade was one of its grandparents.

I was thinking it was a Hallertau spinoff, I could easily be wrong.  I get more spiciness from it.

I believe a Hallertau is in its lineage as well. Crystal is an interesting hop that varies on how it is used, and I imagine the growing season. I've had fruitier versions, and spicier versions.

7
Beer Recipes / Re: Imperial Pils hops
« on: March 23, 2015, 06:23:48 AM »
Tett and Crystal should work nicely. I would use the crystal late and dry hop with it if you plan to dry hop. There is a beer I make that is not quit an imperial Pils, but uses several of the US noble derivatives - had it at Philly for club night. It had Vanguard for bittering, Santium (Tett derivative) at around 30 minutes and lots of crystal late and dry. Nice beer, very much a big Pilsner, but there was that what is this American hop aroma creeping in thing to it.

I think it would would appeal to the IPA drinker and the classic lager drinker.

Sounds a lot like one I make (Vanguard, Santium, Crystal).

Major --I think this will be very good. Tett and Crystal play nicely together.

8
The Pub / Re: What's the Weather Like Where You Are?
« on: March 23, 2015, 06:15:46 AM »
What a nice day Saturday was. 60 and sunny. Low 30s today with a chance of sleet.

9
All Things Food / Re: Growing food - The Garden Thread
« on: March 22, 2015, 02:17:30 PM »
kmccaf - love the sound of all those berries. I'll be putting out mostly tomatoes (I love the Beefsteak/slicing type), chiles (serranos, tabasco, habanero) and some squash vatieties. Plus whatever my wife wants. Love Spring.

Nice!

I'm thinking a poblano and habanero this year, plus a jalapeño. Definitely some beefsteak tomatoes, and some Romas, and some cherry tomatoes. We do at least 8 tomoato plants every year. The garden won't be as big this year, but it won't be small either.

10
All Things Food / Re: Growing food - The Garden Thread
« on: March 22, 2015, 12:59:31 PM »
Ordered 59 berry plants. They will be delivered in late April. Planned out the beds. I don't think we will be doing any potatoes this year, which is a bummer. Still, looks like this will be a fun spring.

11
General Homebrew Discussion / Re: Vienna Lager
« on: March 21, 2015, 06:18:13 AM »
Coincidentally, Vienna lager is what I am brewing as of RTFN.  I mashed in a half hour ago.

Vernal Equinox Vienna

10 gallons, OG 1.048, 21 IBUs

12 lbs. Durst Vienna
6 lbs. Avangard Pils
3 lbs. Weyermann Light Munich
0.75 lbs. Weyermann CaraBohemian
5 oz. Weyermann Carafa I

Mash at 150°F for 90 min

2 oz. Hallertau Mittelfrueh FWH
2 oz. Hallertau Mittelfrueh 60 min
1 oz. Hallertau Mittelfrueh 5 min

I will split between yeast cakes of WLP833 German Bock and WLP940 Mexican Lager yeast

Looks like I am in the ball park, looking at these other recipes.  I have gone down the all-Vienna route before, and thought they were a bit one-dimensional.  First time using CaraBohemian.  I limited the amount to 3% of the grain bill, but hope to get a little of the "intense caramel falvor" into the final beer.

That looks very tasty. I use carabohemian quite a bit, and love it in small amounts, although I have only used it in dark beers (Czech Dark Larger, Robust Porter). Please post an update on how it tastes in a lighter brew.

12
I think I will actually brew this weekend. Haven't brewed since the first weekend of January. Going to finally brew up a CAP that has been on the docket for a while. Can't wait to open up the 2014 whole leaf Cluster from hop Union.

13
Beer Recipes / Re: Wheat beer Ideas
« on: March 19, 2015, 05:17:20 AM »
My personal favorite wheat beer yeast is WLP380 hefeweizen IV. It gives a nice balance of clove and banana. If you are more interested in clove, as my personal preference is, start the fermentation at as low as 58 degrees (you are best off doing a starter) and after 48 hours of that temp raise to 64 for a few days then finish out at 68. If banana is more you deal start out at 64 for 48 hours. Fermenting higher than this could result in an unbalanced "banana bomb", which I personally don't care for. I like the balance of spicy phenolics to blend with the banana"y" isoamyl acetate.

+1 wlp380 is my favorite hefe strain.

14
The Pub / Re: Happy Green Beer Day!
« on: March 17, 2015, 07:23:27 PM »
Cheers. We made colcannon, and drank some Great Lakes Red Ale.

15
The Pub / Re: Great draft list
« on: March 15, 2015, 07:05:10 PM »


funny i missed that about bastard. what i find funny and seemingly a trend, PBR is back.
It's been back for a while. Became the cheap beer of choice for hipsters a long while ago.
That I get and have seen. I'm more intrigued by it making its way onto a more sophisticated list of beer.

It's at a couple of nice restaurants around here. The descriptions are kind of funny. One lists it as "it's PBR. It's two dollars." The other says "American Lager. Apparently won a blue ribbon." I tend to think that if you make fun of the beer, maybe it shouldn't be on the menu, but that's just me I guess.

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