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Messages - kmccaf

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151
Beer Recipes / Re: American Mild v3
« on: October 07, 2014, 02:21:40 PM »
have you considered a small addition of flaked rye or flaked barley? just a couple % of the grist shouldn't really lend any flavor to speak up while bumping up the body a bit.

I know my session stout is packed with body at ~30% rye.

I took the challenge to brew this, and used 30% flaked rye/wheat. I'm bottling this weekend, so will update then with tasting notes.


152
Beer Recipes / Re: Pilsner Help
« on: October 05, 2014, 07:20:41 PM »
OK, it's the weekend and I have several home brews in me. So it's now time to say: It's amazing how one snarky comment can kill a thread. I know it was in jest, but it stopped the conversation dead. I have been on here long enough to see what's going on, but this is the second thread I have seen killed by sarcasm/snarkiness. Another thread was locked recently for being a little too negative about another forum being negative and the next day this thread dies. Let's keep it polite and educational. The sarcastic comments really do shut everything down. If I'm out if line, let's just chalk it up to the homebrew as I'm not joshing around: I'm here to learn and share


Sent from Franx Brew Works using Tapatalk

Wow? Really? I think you are way off base here. And I think I gave you some great advice as well. Don't brew a Pilsner if your plans are to drink it 6 months from now. It will be long past it's prime.

There was nothing snarky about my comments. There is no rule that we can't have fun on the forum. I am sorry that you got uptight about what I said but I seriously think you need to relax and have a homebrew. You are being way, way, way hyper sensitive here. It's, quite frankly, a little big over the top.

+1 to Major. I thought his advice was good. How did he kill the conversation? What else would you like to talk about?

153
Beer Recipes / Re: New Recipe for Belgian Quad Ale - Please Critique
« on: October 03, 2014, 07:13:59 AM »
I apologize for repeating the question about buckwheat honey. I did not see there were more posts on a second page. Frankly, I think I would just go with raw sugar instead of clover honey. While I think buckwheat would be too strong, I also think clover would be too weak and add nothing. Sugar is much cheaper :D.

154
Beer Recipes / Re: New Recipe for Belgian Quad Ale - Please Critique
« on: October 02, 2014, 03:19:06 PM »
Have you ever used buckwheat honey in something before? I love the stuff on its own, but I'd be concerned about a lb overpowering the rest of the fermentables. I'd go with the d180 instead.

155
Ingredients / Re: English Barleywine
« on: October 02, 2014, 03:15:56 PM »
Amber malt is pretty potent stuff at around 10% of the grist. I don't think I'd go far above that in any recipe.

156
Nothing wrong with taking a timeout from dry hopping. This reminds me of the caramel malt discussion a little. I view dry hopping as a tool that will get me to the flavor profile I have in mind. If it tastes vegetal and unpleasant to you then clearly it is not meeting the goals you have in mind. Though, I would agree with others that splitting a batch up would help to clarify your problem with dry hopping. IME, leaving dry hops in for an extended period of time has not caused me issues, ymmv.

157
General Homebrew Discussion / Re: fall/winter beer styles
« on: September 24, 2014, 02:22:58 PM »
I plan on brewing this dark, spiced "winter saison" in the next couple of weeks.

http://www.homebrewersassociation.org/homebrew-recipe/beer-recipe-of-the-week-saisonn-dhiver/

Go for it! I've brewed that one, and it is great.

I really like ESB, porter, and an IPA with fresh hops from the recent harvest. I also like to brew beers the previous winter/spring with autumn in mind such as braggot, burton ale, quad, and barley wine.

158
Ingredients / Re: Your Grain Inventory?
« on: September 23, 2014, 06:55:11 PM »
I usually have the following: pale chocolate, roasted barley, carafa III, brown, amber, biscuit, medium English crystal, dark English crystal, various flaked grains, and torrified wheat.

159
General Homebrew Discussion / Re: What's Brewing this Weekend? 01/18/2014
« on: September 21, 2014, 01:49:45 PM »

 My mash temp was much lower than I wanted, so this may be a hoppy cream ale.


The body might not be quite what you wanted, but it'll have the spiciness of the rye and some dark caramel character. I think it sounds pretty good ! And the 1450 will help with mouthfeel a little - great yeast.

Thanks! I think it will be good. Just not what I had in mind. I'm hoping the 30% flaked grain will give it a big body.

160
General Homebrew Discussion / Re: What's Brewing this Weekend? 01/18/2014
« on: September 21, 2014, 12:27:20 PM »
American mild. 67% 6 row 30% flaked rye/wheat 3% caramel 120. Used chinook, mt. Hood, and brewer's gold for hops at various stages, and 1450 for the yeast. We'll see. My mash temp was much lower than I wanted, so this may be a hoppy cream ale. Brewed 10 gallons. The other half is going to be a braggot with carrot blossom honey,  and apple juice.

161
Ingredients / Re: Serebrianka Hop
« on: September 21, 2014, 05:43:40 AM »
Nice to hear the feedback. Any tasting notes on the flavor? I've heard black tea and tobacco as descriptors. Sounds like it would be great in English styles.

I would agree with that description. Earthy black tea, fresh tobacco, and cedar.

162
Ingredients / Re: Serebrianka Hop
« on: September 20, 2014, 03:33:26 PM »
+1 I love this hop! Just kegged a burton ale that had a nice dry hop of them, and it smells great. Really nice addition to a Scottish ale as well.

163
Beer Recipes / Re: Pale Ale grist thoughts
« on: September 14, 2014, 08:38:21 AM »
Since you using a saison yeast I would do the second one. Bouncing off the discussion on caramel malts in another thread, I really do not care for caramel malt and saison yeast. I would also ask what you are looking for in the grist composition with a saison yeast? That yeast is going to throw out a lot of character. I would also caution the amount of ibu's you put in with this yeast.

164
Beer Recipes / Re: American Mild
« on: September 10, 2014, 09:57:47 AM »
Y know, I can't imagine why 6 row would add mouthfeel.  Maybe someone can explain it to me.

I think the next version will include 60 min. hops as well as dry hopping.  I realized I was still using British mild too much as a model.  I want some of the characteristics, but a decidedly American character.

I was thinking more on the flavor aspect. Since 2 row tastes very neutral to me, and 6 row has a robust grainy flavor in addition to being a very american ingredient. I still think you need flaked rye to add mouthfeel.

I've considered that, but at this point I'm not sure I want the flavor from it.

How about I brew it, and send ya a couple of bottles. :D

165
Beer Recipes / Re: American Mild
« on: September 10, 2014, 06:50:35 AM »
Y know, I can't imagine why 6 row would add mouthfeel.  Maybe someone can explain it to me.

I think the next version will include 60 min. hops as well as dry hopping.  I realized I was still using British mild too much as a model.  I want some of the characteristics, but a decidedly American character.

I was thinking more on the flavor aspect. Since 2 row tastes very neutral to me, and 6 row has a robust grainy flavor in addition to being a very american ingredient. I still think you need flaked rye to add mouthfeel.

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