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Messages - kmccaf

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151
Yeast and Fermentation / Re: Choosing a house yeast
« on: August 20, 2014, 07:36:03 AM »
I really like 1272. Good performance, high flocculation, and the ester profile works well in both hoppy and malty American/British-style ales. I can really ramp up the esters with pitching/fermentation temperature too, which can add some nice complexity to something like a mild or porter.

I'm a big fan of 1469 for the same reasons given here, but more on the British side. Fermented low it can be very clean for American styles, but with a nice malt character.

152
General Homebrew Discussion / Re: Brewing calendar
« on: August 14, 2014, 07:36:17 AM »
Yeah, I've gotten alot better at knowing when I will like something, and to plan around that. I think it pays off to know when you will like something. I always want to drink Dry Irish Stout in August. Not sure why, but that is when I most want it. And if I have the thing I want on tap, I will be drinking it during its peak, rather than green or past its prime.

153
The Pub / Re: Baseball 2014
« on: August 13, 2014, 06:34:10 AM »
A little warning: If you're not a New England homer, you won't be able to stand listening to a Red Sox broadcast.

I find that to be true of most team's announcers who are not your own. Although, I grew up in Chicagoland, I could never stand listening to Hawk Harrelson. My grandfather was a huge White Sox fan, so I listened to a lot of his games. Just couldn't ever become a fan.

However, there are some great ones who are always a treat. Unfortunately a lot of them are passing away. I listen to Vin Scully as often as possible these days.

154
General Homebrew Discussion / Re: New guy
« on: August 09, 2014, 10:25:03 AM »
Welcome! Where in West Virginia? I have lots of family in the Summersville to Beckley area. Beautiful country.

155
General Homebrew Discussion / Re: What's brewing today -- 8/7/2014
« on: August 08, 2014, 07:49:52 AM »
Kegged a Burton Ale last night. It was brewed in February. Gonna let it set til November. I think I may pick some of my hops this weekend. The Brewer's Gold is looking quite nice.

156
Zymurgy / Re: Savant D ete
« on: August 06, 2014, 04:58:25 PM »
Colorado malting co. Sells malted versions of all those. The triticale is quite tasty.

http://www.coloradomaltingcompany.com

157
Ingredients / Re: rye malt vs flaked rye
« on: August 04, 2014, 08:41:01 AM »
Anybody else find the Weyermann Rye Malt to be really mellow? I used it at high percentages (around 25%), and just didn't get the rye flavor I wanted. I like rye malt more overall, but also like to mix some flaked rye in as well.

158
The Pub / Re: Baseball 2014
« on: August 01, 2014, 01:29:40 PM »
Hoping for a turnaround like 2013 next year.


As a lifelong Cubs fan, aka glutton for punishment, I'd be happy if the ex-Sox wunderkind GM Theo Epstein would give us a turnaround at some point. Please.     ;)
Not sure what the Cubbies' farm system looks like, but IMO that was responsible for the majority of his success in Boston. That's going to take some time to develop if they didn't have a lot in place, especially in the post-Moneyball era where a lot more teams seem to be following a similar strategy nowadays.

Cubs' system is supposed to be stocked with great prospects. It's still hard to get excited about prospects. Oy.

159
Commercial Beer Reviews / Re: Beer Camp Across America
« on: August 01, 2014, 12:45:40 PM »
I picked up two cases. The Alt and Pils have been my favorite. Agreed that the Scottish ale with sweet potatoes is top notch.

160
Ingredients / Re: Imperial Red Recipe
« on: July 30, 2014, 06:30:17 AM »
I'm little late to the game here, but I would highly recommend Denny's Waldo Lake Amber. While not an imperial red, it does have a fairly high OG to begin with, and wouldn't take much to imperialize it. Love that 1450 yeast strain.

161
Going Pro / Re: Yellowhammer Article
« on: July 23, 2014, 01:04:44 PM »
Sounds like a lot of good hard work! Hmm...it's only a 7.5 hour drive...gonna have to take a weekend trip someday down there.

162
The Pub / Re: Best Album of All Time
« on: July 21, 2014, 01:00:36 PM »
No vinyl.  Where is this going.  I need proof to like Ween and own their Cd's?

CD's aren't albums.

I don't believe that is true. Albums are collections of songs. As defined by the Oxford English Dictionary: "A collection of recordings issued as a single item on CD, record, or another medium." Merriam-Webster also states that. Album as a word for a collection of recorded songs pre-dates vinyls.

163
Beer Recipes / Re: A better light lager?
« on: July 11, 2014, 06:32:19 AM »
My Munich Helles is 100% Pilsner malt and has a wonderful light maltiness, but it's not as light as an American Light Lager. I recommend corn, rice and Pils malt. Try something along the lines of 60%Pils/20%Corn/20% Rice for a light American Lager.

This American Light Lager sounds really tasty. Think I'm gonna brew this one next.

164
Yeast and Fermentation / Re: Blending Belle Saison with Brett
« on: July 06, 2014, 07:02:53 AM »
I intend to keg it, so no worries on the carb side, but do you rack out of the primary for the bulk aging?  I did rack with a Flanders Red that I made a couple months back - pellicle formed nicely without issues...

I do rack out of primary. Usually into a keg. Oh, this reminds me that I put a saison Brett that I blended with a rye braggot sitting in a keg in the basement last winter. Should be delicious funky goodness at this point!

165
Yeast and Fermentation / Re: Am. Farmhouse Blend in an IPA?
« on: July 03, 2014, 07:44:49 AM »
The first pitch of that blend takes a while for the brett to become noticeable. Somewhere around 9-12months...

I had the same experience, but I did not make a starter, so I'm not sure if that speeds the process along.

If you wanted to make a hoppy beer with this strain, you can omit the late boil hops, wait until the brett character is where you want it, then dry hop.


I made a starter, and it still took a long time.

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