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 ... 7 8 [9] 10 11 ... 42
121
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.

122
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. :)

123
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!

124
Just mashed in on my first brew since early January. It's a 10 gallon batch. Grist is:
65 % Vienna
25% Pils
5% Munich
5% Oats

Hops will be Styrian Aurora, and Wait-ti at various times.

This will be split into two fermenters. Yeasts will be the yeast bay's Wallonian Farmhouse, and Dry Belgian Ale.

Mashing around 147 for 2 hrs. With ph at 5.3. I'm looking forward to drinking this one on some hot summer days. 

Sounds great. Is the Dry Belgian strain a saison-type strain, too, or more Trappisty?  I haven't used either of these. Always looking for new saison strains to try, though.

It's more Trappisty. Their site says they isolated it from a strong belgian golden. I'm hopping for a patersbier type of ale with this go, and will make a strong golden next.

125
Just mashed in on my first brew since early January. It's a 10 gallon batch. Grist is:
65 % Vienna
25% Pils
5% Munich
5% Oats

Hops will be Styrian Aurora, and Wait-ti at various times.

This will be split into two fermenters. Yeasts will be the yeast bay's Wallonian Farmhouse, and Dry Belgian Ale.

Mashing around 147 for 2 hrs. With ph at 5.3. I'm looking forward to drinking this one on some hot summer days. 

126
Beer Recipes / Re: NEED A SUMMER BEER RECIPE!!!
« on: May 13, 2015, 07:13:10 AM »
Grodziskie is my favorite for the summer.

127
Beer Recipes / Re: Czech Dark Lager
« on: May 08, 2015, 10:11:40 AM »
Yes! Carafa III. Like 6 ounces added at sparge.

128
General Homebrew Discussion / Re: NOT the way to start a brew day
« on: May 08, 2015, 07:05:53 AM »
Damn! I've done that, but I used the malt, made a fine beer. If you think of where malt comes from, the garage floor doesn't seem all that bad ;)

+1 Mine turned good as well.

129
Beer Recipes / Re: Czech Dark Lager
« on: May 08, 2015, 06:50:08 AM »
Dang, I forgot to post my recipe. Still not around it, but here's an approximation. I use around 10%-15% Weyermann Cara-Bohemian in mine. 20% Munich, and the rest is Pils.

20 IBUs of something Nobleish to bitter, and another 5 ibus of something nobelish at 15 minutes. The hops I have used are Mt. Hood, Santium, Perle, and Saaz, and this tends to be a one hop brew for me. I have also only done FWH on this, and that has been excellent. Mt. Hood was my favorite for this.

Yeast is usually WY 2278. 34/70 was good too. Wish I had this going right now. It is usually my spring brew.

130
Beer Recipes / Re: Czech Dark Lager
« on: May 07, 2015, 10:42:25 AM »
I've got a really good one. I will post it when I get home.

131
Ingredients / Re: Black Tea Flavor?
« on: May 06, 2015, 07:20:21 AM »
I've used EKG hops a few times that had a slight tea character to them. Maybe a little more pronounced in whole leaf ?

I've had that character more pronounced in some years than in other years. Maybe it was this particular harvest?

132
General Homebrew Discussion / Re: Spring 2015 Beer Swap
« on: April 30, 2015, 03:44:26 PM »
I don't mean to brag, but this is my haul from the beer swap. Way above and beyond, but thanks Kevin (braufessor)!



What a haul. Those New Glarus brews are top notch. Enigma is one of the best beers I have ever had.

133
All Things Food / Re: Growing food - The Garden Thread
« on: April 28, 2015, 08:18:05 AM »
All my brambles and ribes come today. All 59 of them. As well as some rhubarb crowns. Glad I fire weeded the rows last night. This will be exciting!
Fire weeding has to be fun.

The smell. I love the smell of fire weeding in the morning.

It is a lot of fun. I did it a bunch when I worked at a state park, and a conservation district as a teen. The sound is a little unsettling, kind of like a jet engine.

134
All Things Food / Re: Growing food - The Garden Thread
« on: April 28, 2015, 06:40:52 AM »
All my brambles and ribes come today. All 59 of them. As well as some rhubarb crowns. Glad I fire weeded the rows last night. This will be exciting!

135
Other Fermentables / Re: Sweet Potato Mead
« on: April 28, 2015, 06:39:23 AM »
Obviously, unless you used some enzymes, you just added starchy mess to your mead. You might bet a little flavor but I'm guessing you realize there will not be much in the way of fermentables.

Indeed. I hope that it adds a different mouthfeel, that will hopefully be good. I doubt much flavor will come through. But if not, it was a lower gravity mead, so not that big a loss.

Pages: 1 ... 7 8 [9] 10 11 ... 42