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Messages - kmccaf

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196
General Homebrew Discussion / Re: Wedding beer names
« on: February 18, 2015, 12:01:33 AM »
From the proof of our food and beer menu, ours were as follows:




Except that the 10pm saison tapping was changed from the peach/ginger thing to a beer called "Dupont". It was just the base beer from all the other saisons since the peach/ginger thing tasted weird in bench trials. The drunk people never noticed.

We didn't feel the need to make corny names. If they related to the wedding, great. If not, we didn't care.

PS - one of our groomsmen did actually wear a kilt.

Dunkel Do Balls is great! I will be using that. Nice looking menu.

My wedding beers were called "Karen the Red" and "Kyle the Blonde". I spent a loooong time trying to get the red ale to match my wife's hair. I also made a mead. Nothing fancy.

197
Ingredients / Re: Peppercorns of different varieties
« on: February 13, 2015, 10:20:53 PM »
I'll throw this out there. The people who run the Spice House in Chicago and Milwaukee once told me that there is no difference between Black, Green, Pink, and White peppercorns. They gave a talk on the history of the spice trade that involved people who made more money off the ones that looked different than black, but said that they are not actually different. The only one that tastes and is different is Szechuan.

From my understanding pink peppercorns are from a differently species.  And Black, green and white peppercorns are from the same plant, but are different in the maturity and/or processing.

That may be true. The presentation was 4 or 5 years ago. I should really look into it since I've been repeating this ever since.

198
Ingredients / Re: Peppercorns of different varieties
« on: February 13, 2015, 02:23:47 PM »
I'll throw this out there. The people who run the Spice House in Chicago and Milwaukee once told me that there is no difference between Black, Green, Pink, and White peppercorns. They gave a talk on the history of the spice trade that involved people who made more money off the ones that looked different than black, but said that they are not actually different. The only one that tastes and is different is Szechuan.

199
Yeast and Fermentation / Re: Steady vs. Rising Temperature
« on: February 12, 2015, 03:57:50 AM »
It depends on the beer I am making.

Edit - I should say more.
Pilsners pitch colder by a few degrees and let rise to a steady temperature for 3/4 fermentaion, then do a D-rest.
American ales pitch cool and let it come up.
British beers I would pitch warmer and let it come up a little.
Saisons would be pitched high and slowly ramped up.

+1 exactly what I do.

200
Ingredients / Re: Pellet vs. Leaf Hops
« on: February 11, 2015, 02:18:12 PM »
I mostly use whole hops. They do take up a lot of space, but that is kind of a good thing for me. It makes sure I don't buy too many hops without using the ones I already have. I changed the way I brew partly because of my fondness for whole hops. I start buying hops when the harvest comes in and start my brew year with the freshest cones, and stop brewing around May. So, I brew in the Fall and Spring. No need to worry about the whole cones not storing as long this way.

Also, there is something very pleasing about using whole cones that I do not get with pellets. It's sentimental, but the look and feel of whole cones adds to my brewing experience.

201
General Homebrew Discussion / Re: looking to brew something different
« on: February 11, 2015, 12:49:15 PM »
Landbier.

Pils, Munich, and a touch caramunich. Bitter with Perle, and use a healthy dose of noble hops to finish. 830 or 835 to ferment.

Drink young.

202
Ingredients / Re: Good News For Hop Lovers
« on: February 09, 2015, 09:50:55 PM »
FresHops is a great source. i used to get an order or two from them every year. I do like the clarity of wort produced when filtering through a bed of cones.

I have purchased rhizomes and coir yarn from Freshops in the past, but their hops are too darn expensive, especially when West Coast to East Cost shipping is factored into the equation.  Working with Mark Garetz when he owned HopTech and then Hops Direct has shown me what to expect from well-handled cones. 

If all goes well this growing season, I will be giving hops away.

I hear ya about the expense. However, their hops are incredible. The best Mt. Hood I have ever used has been from them. I really use that one a lot, and damn it is tasty.

203
General Homebrew Discussion / Re: Brew Weekend
« on: February 07, 2015, 03:00:28 PM »
I think I will brew Hopfenunmalz's Ballentine recipe, and split it into two fermenters. One will get Bry97, and the other 833. Looking forward to opening my big fresh bag of Cluster from hops direct, and using my homegrown Brewer's Gold which smelled amazing this year.

204
Hop Growing / Re: 2015 Hop season
« on: February 07, 2015, 02:52:32 AM »
I dug out a few crowns last fall in order to plant more latitude 39-friendly cultivars.  I kept the hop with no name, Cascade, and Spalt Select (which performed surprisingly well).  I added Early Cluster (Cluster is an awesome, but overlooked hop), another Challenger selection, Southern Brewer, Southern Cross, and Yeoman.

I am very interested in Early Cluster. Was looking at Late Cluster myself. Super Alpha would be a good one for your latitude. Beautiful foliage as well. I will continue growing it as an ornamental if I don like the flavors.

205
Ingredients / Re: Dr. Rudi aka Super Alpha
« on: February 06, 2015, 01:37:42 PM »
Let us know how it turns out. I bought some for a single apa myself. I planted Super Alpha, and would love to know what it has going for it. It gave me only a dozen or so cones last year, but was an insanely gigantic bine.

206
Hop Growing / Re: UK Hops at 42.42N
« on: February 05, 2015, 04:18:45 PM »
You might be able to get Willamette or Northern Brewer to grow. They aren't exactly UK hops but close enough that you could use them in your British styles without too much objection.

+1 Glacier grows quite well in my yard. Vojvodina also grows quite well.

207
Beer Recipes / Re: Ballantine IPA Clone Recipe
« on: January 30, 2015, 05:20:11 PM »
One of my friends in the AABG club said this looks like a CAP with some crystal malt, add Bullion hops, and the Chico ale yeast.

I was thinking that as well. I think I may split it, and pitch half with 833.

208
Beer Recipes / Re: Ballantine IPA Clone Recipe
« on: January 30, 2015, 04:53:01 PM »
Thanks for posting this, Jeff. I think I am going to make this for my next brew. One question for you. I have never used Bullion, and therefore never have it on hand. I've heard that it is similar to Brewer's Gold. Do you find them comparable, or will this be a completely different brew if I just use Brewer's Gold?

209
Ingredients / Re: 6 Row uses?
« on: January 29, 2015, 07:02:25 PM »
Six row can also be used in making some old recipes like Ballantine IPA clones and many recipes out of "the Homebrewer's Guide to Vintage Beer" by Ron Pattinson.

+1 I really like some in British styles. I also just happen to like 6-row in general, and will use it to mix with different base malts. A cream ale base for a braggot is quite tasty.

210
The first thing you order for your new house is a ward labs water sample.

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