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Messages - kmccaf

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181
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.

182
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.

183
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.

184
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.

185
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.

186
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

187
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.

188
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.
Yep

+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

189
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!

190
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!

Cheers,
Rodney

Would you mind sharing where you source your Spanish cedar?

191
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.

192
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.

193
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.

194
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.

195
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.

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