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Messages - kmccaf

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The Pub / Re: Best Album of All Time
« on: September 09, 2014, 06:11:00 AM »

Man, I just listened to Ziggy Stardust for the first time in years… Twice. Just fantastic, top to bottom.

+1 Just love that album.

I saw Lyle Lovett on Saturday with his Large Band. What a great prefomance. The generosity of the man as a preformer blew me away. So, I've bee listening to his self-titled, Pontiac, and Joshua Judges Ruth. They've been the best albums this week.  ;D

All Things Food / Re: Growing food - The Garden Thread
« on: September 08, 2014, 10:05:13 AM »
Even with a lot of bugs eating the tomatoes and green beans, we had a great garden this year. Still produced more than we could eat, but would have been nice to have a bigger surplus. However, the second planting of green beans does not look promising. Some bugs have totally eaten the leaves through, just leaving the veins. I'm really sad about it cause this was a variety I had never had. Peppers are still coming in strong as well.

My hops are pretty spectacular this year as well. Got about 2 lbs dried from the Brewer's Gold (2nd yr), and they just smell incredible. New hops these year had great growth with the Crystal bine giving me about 2 oz dried. Pacific Gem, Santium, and Mt. Hood yielded a handful of hops each. Super Alpha is a massive plant, and it is still growing. Side arms are about 5 feet long!

General Homebrew Discussion / Re: Cedar Wood Cubes
« on: September 06, 2014, 08:57:39 AM »
I heard my name. :-)  Thanks Anthony.  Yes, Spanish Cedar wood smells amazing, and also works great in beers. DO NOT using cedar from cigar boxes!!! Spanish Cedar wood adds that aroma of a Cedar closest, and also imparts a Spicy Woody Pepper notes to the beer flavor. I've mostly used the wood in Hoppy beers, but could be interesting to try with other styles, just as long as the base style doesn't over power the wood. The wood is added in the secondary, and can also be add in the keg for furthering a bigger wood flavor. Good Luck!


Would you mind sharing where you source your Spanish cedar?

All Grain Brewing / Re: Mashing Question Using Canned Pumpkin
« on: September 06, 2014, 06:22:27 AM »
jweiss206, if you're using the 6 row for diastatic power it's not necessary.

I didn't actually consider that. I merely observed a number of pumpkin beer recipes using 6-Row (Charlie Papazian and Ray Spangler), so I just mimic'ed the same.

Yeah, I think those recipes are either leftovers or misunderstanding about the diastatic power of 2 row.  Although it wasn't always true, these days 2 row has pretty much the same diastatic power as 6 row.  At least enough that you don't need to worry about using 6 row to get adjunct conversion.

In a zymurgy article last year about pumpkin beers, the author stated that he preferred the taste of 6 row in pumpkin brews.

Ingredients / Re: Darn Varmits
« on: September 05, 2014, 11:00:13 AM »
I guess I'm a real country boy. Flies and such don't gross me out. Just part of life. We consume all sorts of things. Its the sterility of the modern world that messes up immune systems and makes some sick.

Well, I've lived in the country for most of my life, and the things that I see flies like are crap, garbage, and mold. The first one in particular grosses me out, and I do not want that on me.

Beer Recipes / Re: American Mild
« on: September 05, 2014, 06:58:09 AM »
Denny, I've been following this thread and reading the last several posts made me go back to the original to refresh my memory about what the, original purpose was. That leaves me with a few questions. Why not add the first hops sooner but at a low dose or with a really clean hop? Mouth feel/ maltiness seemed a high priority. Would a little six row and a bit of oatmeal help. A local brewery, Element, makes an oatmeal pilsner that is a bit of a revelation to me. Also, just wondering what the no sparge is giving you here.

This is exactly what I was thinking! I will try my hand at making an American Mild. I am thinking 6-row for the base with a lot of flaked rye, and maybe a lb of Munich. Hopping just as Pete describes. Sounds like a fun challenge.

Ingredients / Re: Darn Varmits
« on: September 04, 2014, 03:27:09 PM »
haha yeah flies are pretty nasty but ususally your grains wouldn't be absolutuly crawling with them.  I keep my grain in air tight dog food containers or small buckets for my specialty grains.  I just meant to say when making meads the fruit flies often take over for awhile until the vinegar traps get them under control.  They are certainly gross but thankfully not (visually at least) crawling all over my brewing ingredients lol.

So glad I started t use vinegar traps this year. Cheap and effective. Flies are incredibly gross. Just another reason I don't brew in the summer, as I do not want that in my wort.

The Pub / Re: Best Album of All Time
« on: September 03, 2014, 06:15:47 AM »
Lately, I would say Red Headed Stranger by Willie Nelson. Not a bad note on the whole album.

Yeast and Fermentation / Re: Trying the new Wyeast seasonal sour blends?
« on: August 26, 2014, 09:48:04 AM »
Anybody ever have New Glarus' Old English Porter? It had a distinct vinegar aroma. The taste was much more along a really nice oud bruin, with a little vinegar. Dan Carey told me several years ago that there was definitely vinegar production in there (and that he would never do it again due to the complaints). I personally thought it was one of the most interesting beers I have ever had, and quite tasty taboot. If De Bom made something like that, I would be very interested. However, I went with the Oud Bruin strain for my purchase.

General Homebrew Discussion / Re: I want to brew bigger batches
« on: August 25, 2014, 12:34:24 PM »
If one doesn't have the time to do multiple small-batch brewdays and enjoys doing side-by-side fermentations of the same wort with different yeasts/additions/conditions, a larger capacity system can be a brew variety and knowledge-boosting godsend.

+1 I really like doing 10 gallon batches, and splitting the wort into two fermenters. Just don't have the time to do smaller batches lately.

Ingredients / Re: 6-row Maltsters Differences/Preferences
« on: August 24, 2014, 05:17:35 PM »
Is their that big of a difference between 2 and 6 row?

I have found them to be pretty distinct. 2-row is quite neutral in flavor, while 6 row has a grainy flavor. I also taste 6 row as a little having a little grapey flavor. Makes great cream ales and classic American pilsners.

For what it is worth, I bought schreier 6 row.

The Pub / Re: Natural Born Losers
« on: August 22, 2014, 06:50:23 AM »
Sometimes I look at friends buying boats, or taking lots of vacation, and I wonder how they do it all on the same income I have. Then I remember I have no debts and I'm maxing out contributions to my 401(k) and IRA every year plus saving and investing on top of that...

I've never understood how everyone in my town has the newest iPhone, and all the other tech gadgets. I was talking about this with a friend of mine who is like this, and turns out I was right. She has a ton of credit card debt. My old stupid phone just fine, and I also get to take vacations now! Saving money, it works dangit. It's really not that hard.

What really sucks is when you have a boss like the person Major describes. 40 yrs old, and unable to take responsibility for anything. Constantly complaining about the absurd money problems he got himself in, and still spending his money on expensive toys (actual children's toys). God, I hated that guy.

The Pub / Re: Whiskey
« on: August 22, 2014, 06:45:12 AM »
Bought a bottle of Collingwood 21yr Rye for $60 at Binny's. This may be the best whiskey I have ever had. I highly recommend snatching it up while it is around. Whowee is it good. I think I may buy another bottle. Seems like a steal at that price.

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 Recipes / Re: porter feedback
« on: August 21, 2014, 08:48:33 AM »
I use a mix of pale chocolate, chocolate, and brown malt in my porters. With heavier use of the pale chocolate and brown malt. Some crystal 80 and 120 is quite tasty as well. My porter recipes tend to be very busy but still not muddled.

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