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Messages - kmccaf

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If you like S-04, then that would remain a perfectly good choice. I would suggest using Brett C for your brett strain. Brett C will produce a pie cherryness with a little bit of funk. Should go well with S-04, and it right at home for  traditional English styles.

Kegging and Bottling / Re: Priming with honey
« on: January 06, 2015, 02:55:42 PM »
Lately I've been using old bottles of honey that have about little bit of honey in them, and throwing in some oak (or whatever wood I would like to use in a brew), add a nice amount of whiskey or bourbon to it, and let it age until I have something ready. Then I throw that mixture into my keg and let it carbonate naturally while adding a nice oaky touch. Don't get any honey flavor from it, but it's easy, and I now have a use for that last little bit of honey in the jar that is such a pain to get out anyways.

Beer Recipes / Re: brown ale with munich base
« on: January 05, 2015, 12:00:40 PM »
Take a look at this for an example.  I think it's pretty much what you're looking for. only have 12% munich in there. ;D

By the way Denny, I have always been curious about that Galena addition in your Noti.
Was that something you had to use up...or is that a part of your recipe overall plan?


goshman - love the idea of a "rotating dark tap"!  :)  have fun.

I have looked at the Noti recipe a few times. Looks great but not sure it is what I am going for with this attempt.

I have 4 taps so I have been trying to come up with ideas to help determine my brewing schedule. Here is what I have come up with. The problem is I probably won't brew each more than once a year since I am brewing every 3-4 weeks currently. 

rotating dark: porter, black lager, brown, etc
rotating light: American wheat, kolsch, blonde
rotating hoppy: APA, IPA
rotating miscellaneous: saison, alt, Oktoberfest, etc

That is a pretty tasty list.

I brewed a Munich Brown Ale with 80% Munich. I will be kegging it later this week, but the sample was very good. Just tapped my Munich Rye Porter yesterday, and it is simply incredible. I think you will be pleased with your recipe. I threw in some 6-row to help with the conversion on the Brown ale.

Beer Recipes / Re: Thoughts on a barley wine... Need advice
« on: January 04, 2015, 11:07:31 AM »
I think some Golden Promise would be a good blend in the base. I would just use the Magnum to bitter personally instead of first wort, and would probably use some of the Goldings to bitter as well. I've made English Barleywines with and without crystal malt, and prefer it without, but not by a ton. Otherwise, sounds good to me. Let us know how it turns out!

The Pub / Re: Beer brewers vs beer "architects" in Belgium
« on: January 03, 2015, 09:16:53 PM »
And in the U.S., I'm sure the reason contracted labels get labeled is for the taxman. All roads lead back to the taxman.

Altruism does not exist in legislation, including consumer protection. Follow the breadcrumbs far enough and somebody is making money somewhere.

Truer words have never been spoken.

This seems unlikely. I'm sure Steve in TX would agree. The speeches Churchill made during WWII were hot stuff. Ghandi and the Dalai Lama certainly spoke words, however foreign, that rang truer. Lincoln's Gettysburg Address comes to mind, as does the speech that Shakespeare delivers us Via Henry V just before The Battle of Agincourt. I've even heard Steve utter sager words in reference to fermentation temperatures. And let's not forget the many references to Western literature and Mythology in just the footnotes to T.S. Eliot's "The Wasteland".
( BTW I'm being faux dickish here for fun)

Why only the footnotes? I mean, April is the cruelest month...or rainiest. Both?

Beer Recipes / Re: Thoughts on a barley wine... Need advice
« on: January 03, 2015, 07:04:41 PM »
I would skip the wheat and biscuit, and do it 50/50 of 2 row and MO. Adding the bochet honey sounds like a good idea. I really like stryrian goldings as a late hop in a barley wine, and it goes very well with 1469 West Yorkshire. In fact, this sounds a lot like a barley wine I made a few years ago. I say do it, and go crazy with the Stryian Goldings in the late additions. It's a nice dry hop as well.

Ingredients / Re: Single-hopped beers - 2014 edition
« on: January 02, 2015, 06:45:21 PM »
I'm just getting in under the wire this year, but I was finally able to get in a short brewday to test out a few new hop varieties. I was only able to get three batches in today, but I have high hopes for them. The hop varieties I'm using this time around are Kohatu and Wai-iti from New Zealand, and an experimental hop from YVH called "J-Lime". The NZ hop pellets both smelled awesome. The J-lime is whole-cone, and I find the aroma off the raw hops for cones is often pretty mild. I love me some lime, so I'm hoping the J-lime pulls through in the finished beer.

For this batch, the recipe was 14oz of Light DME and 3oz of Carahell steeped for about 10 minutes to target an OG in the low 1.050's. As soon as I pulled the grains, I added 40-45 IBU (calculated as a 20-minute addition) of the hop, and brought it to a boil for 15 minutes. Each batch gets 1/4 oz flameout hops and 1/2 oz dry hops. Yeast is 1/3 packet of US-05 fermented at about 60F.

I'll be back in a month or so with tasting notes. Here are links to my results from the last two years, with a bit more detail on my process:

2012 edition
2013 edition

I look forward to your thoughts on Wai-iti. Got 4 Ozs myself waiting for a pale lager.

Ingredients / Re: Single-hopped beers - 2014 edition
« on: January 02, 2015, 06:44:10 PM »
The J-lime is whole-cone, and I find the aroma off the raw hops for cones is often pretty mild. I love me some lime, so I'm hoping the J-lime pulls through in the finished beer.

Despite their storage drawbacks, I pretty much only use whole cone hops.  The smell of raw whole cone hops is deceiving because the lupulin glands are often intact.  I find the bitterness and aroma from well handled whole cones to be soft and round whereas I find pellets to be hard and sharp edged.

I burned through my hops last year, so that I could buy hops right after harvest that are whole cone. Since I brew in the cold months, I start right after the hops harvest and get the freshest whole cone. I think it is an improvement. I still get some pellets though. the first 6 months after harvest, I do believe that whole cone has the edge, but not by a ton.

The Pub / Re: What's your New Years Eve beer?
« on: January 01, 2015, 09:00:21 AM »
We had a North Coast Old Ale from 2013, and some Alesmith Olde Ale from this year. Then we made French 75s. Happy New Year everyone!

Ingredients / Re: What is the most hops you have ever used in a batch?
« on: December 23, 2014, 10:45:17 AM »
I use 24 oz in a Burton Ale that I make every year. Most of it at the beginning of the boil. There is usually a lb of EKG in it, and then another variety fills out the rest. The one I am currently drinking also had Glacier and Serebrianka in it. It is pretty tasty.

Ingredients / Re: Home malted pilsner
« on: December 23, 2014, 07:25:59 AM »
Very cool! I just bought a farm, and am thinking about putting some barley and rye on it come spring. We'll see.

I think the cloudiness looks quite nice m'self.

All Things Food / Re: Pizza
« on: December 22, 2014, 07:43:31 AM »
Very nice! A coworker is giving me his nice komodo kamado ceramic grill, and I can't wait to grill pizzas in it.

Beer Recipes / Re: not strictly brewing, but...
« on: December 21, 2014, 06:57:35 AM »
Racked 10 liters of Girardin lambic onto 3 kg of redcurrants from my mother-in-law's garden back in July. Bottled and carbonated a month ago. Astringent/sour taste of the redcurrant pits. Very nice, so I'm a bit proudish.

Will no doubt do this again. Maybe try some more fruits that are not so often found in sour beers (so no raspberries or sour cherries). First thing that comes to mind is blueberries. Any other suggestions? Cf the Mikkeller Spontaneous Series:

Gooseberries is what racked my Flanders Red onto. Seems like good flavorers that would meld well. Otherwise, plums may be a good one as well.

Beer Recipes / Re: saison
« on: December 18, 2014, 06:07:50 PM »
I'm a bit wild with my saison. I love to brew this style because it's so open for interpretation. As others have said it's such a yeast driven style that the grist is really there as support to the yeast.

I like to split my grist between ~60-70% malted barley (a blend of pils, pale, munich, whatever you have on hand really) and a non-barley adjunct. rye malt is nice as is wheat malt. tritical is okay. flaked kamut has a wonderful wheaties flavor that works really well. If the gravity is much over 1.050 I like to add some simple sugar. It may not be necessary but I like the lightness it adds. It also helps cut the somewhat complex malt bill so it doesn't become overly muddled.

on Hops I like to go with either a nice blend of noble and continental type hops (not always actually German/British/Belgian/Czech hops, american versions like sterling or liberty are also nice) or 'classic' american hops. keep bitterness to a minimum because the FG will be very low so there isn't a lot of sweetness to counter bitterness.

pitch cool and let it rise as high as it wants to.

Big +1 on this. Except that I would give a more robust endorsement of triticale in saison. I love my triticale saison with lots of Sterling hops. Also hibiscus makes a lovely deep red saison with a nice tart cranberry flavor, and some flavorful honey can do very good things.

Commercial Beer Reviews / Re: I'm on untappd!
« on: December 16, 2014, 08:21:10 PM »
Congrats! You should post your tasting notes on the two.

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