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Messages - kmccaf

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196
General Homebrew Discussion / Re: USDA Cites AHA & Homebrewing In Report
« on: January 24, 2015, 07:04:27 AM »
That is fantastic!

Maybe this will encourage some more farmers to get into more interesting varieties of malting barley. so much of what is grown right now (vitrually all I would guess) is commodity varieties designed for the mega brewer use.

Such an exciting time to be a brewer! and a member of the AHA!

Which varieties do you think would be interesting to have around? I just bought a farm, and was going to grow barley as a cover crop this year. We haven't decided which to grow at the moment.

197
General Homebrew Discussion / Re: Brewing the Basic/Classic styles
« on: January 22, 2015, 04:39:11 PM »
I think my 5 would be:

Porter
Bitter
Czech Dark Lager
CAP
Burton Ale

Braggot would be high up there as well as Flanders Red.

198
The Pub / Re: Bob's burgers
« on: January 22, 2015, 02:03:30 PM »
I saw it, and it was a pretty great episode. I enjoyed that the homebrew was characterized as being good as well.

199
General Homebrew Discussion / Re: pale ale hops
« on: January 22, 2015, 12:06:38 PM »
I use Brewer's Gold with a ton of different hops. When fresh, it is a phenomenal. For Mosaic, I really like to pair it with Nugget as a late addition, which is the only time I like Nugget late in the kettle.

200
Beer Recipes / Re: brown ale with munich base
« on: January 14, 2015, 11:31:59 AM »
Staying at home today, so I decided to pour a taster of this to sample. Aroma is sweet dough, dark crusty bread, toffee, stone fruit, lightly spicy hop notes. Drinks nice. Definitely a medium body, a little chewy. Very tasty. Can't wait to sample the other half that got pitched with the Oud Bruin Blend from Wyeast.


Recipe: Brown Ale (2.0)

Recipe Specifications
--------------------------

Batch Size (fermenter): 10.00 gal   
Estimated OG: 1.049 SG
Estimated Color: 20.9 SRM
Estimated IBU: 17.8 IBUs
Brewhouse Efficiency: 78.00 %
Boil Time: 60 Minutes
Ingredients:
------------
Amt                   Name                                     Type          #        %/IBU         
12 lbs                Munich Malt (6.0 SRM)                    Grain         1        68.8 %       
2 lbs                 Pale Malt (6 Row) US (2.0 SRM)           Grain         2        11.5 %       
1 lbs                 Brown Malt (75.0 SRM)                    Grain         3        5.7 %         
1 lbs                 Chocolate Malt (225.0 SRM)               Grain         4        5.7 %         
12.0 oz               Crystal, Dark (Simpsons) (80.0 SRM)      Grain         5        4.3 %         
8.0 oz                Crystal, Medium (Simpsons) (45.0 SRM)    Grain         6        2.9 %         
3.0 oz                Chocolate Rye Malt (245.0 SRM)           Grain         7        1.1 %         
1.00 oz               Mt. Hood [5.70 %] - Boil 60.0 min        Hop           8        10.5 IBUs     
0.50 oz               Perle [8.90 %] - Boil 10.0 min           Hop           9        3.0 IBUs     
1.00 oz               Perle [8.90 %] - Boil 5.0 min            Hop           10       3.3 IBUs     
0.50 oz               Mt. Hood [5.70 %] - Boil 5.0 min         Hop           11       1.0 IBUs     
2.0 pkg               Denny's Favorite (Wyeast Labs #1450) [12 Yeast         12       -             
Mash Schedule: Single Infusion, Medium Body

Notes:
------
Split into 2 batches with 5.5 gallons made into a Oude Bruin, and other Brown Ale. Hops are TriplePerle. 2nd gen 1450.

201
The Pub / Re: Uh-oh... Lagunitas is going after Sierra
« on: January 14, 2015, 08:51:34 AM »
Lagunitas dismissed its suit today after seeing the negative public response.

I didn't really like their beers much or Tony's swagger, but now I am even less impressed.  what a douche.

+1 just how i feel about them.

202
The Pub / Re: Please Help Me Plan My Trip To The US
« on: January 14, 2015, 08:49:30 AM »
I am biased towards the upper Midwest myself, but if it is easier for you to travel to the coasts the I would recommend North Carolina. No major league teams, but a lot of Minor league teams in the state. Asheville is one of the best cities in the country, lots of great beer, food, and culture, and the you can go rent a cabin by the Great Smokey Mountains.

If theMidwest is an option! I would do a St. Paul/Minneapolis to Madison to Chicago run. The Twins Stadium in Minneapolis is great. Lots of great beer and just a wonderful area with great people. Stop in Eau Claire for some Lazy Monk brews, then go to Madison, for a great mid sized city. Then Go see the Cubs at Wrigley Field, and eat great Chicago cuisine.

For the West Coast, Seattle would be a great city to look into.

Nothing wrong with going to San Francisco. Wonderful town with a team that has been great for the past few years. Redwoods are nearby, and you could make run to Yosemite. Lots of great choices on the Coasts!

203
Ingredients / Re: Bulk Base Malt suggestions
« on: January 13, 2015, 07:54:00 AM »
Rahr 2-Row and Pale Ale  I like to split my base and use the Pale Ale to get some color without using lighter crystal malt.  I wish I could get Great Western here.  I hear good things about it. 

I like Best Pils the Best, but nothing wrong with Weyermann Bo Pils.  I tend to like mixing base malts.  I do try to buy mostly domestic malts.  When I do buy pils malt, I also buy Rahr Premium Pils and blend them.

Not into buying MO malt really.  My favorite of that style would be Golden Promise.
 

+1 to this. Great Western's Northwest Pale Ale malt is great, as is their standard 2-row. I wish I could still get it. Otherwise, Best Pils, and Thomas Fawcett's Golden Promise, or MO for me.

204
Beer Recipes / Re: brown ale with munich base
« on: January 13, 2015, 07:34:23 AM »
Kegged it on Saturday. I will taste it tonight, and let you know. I decided to dry hop it with some Hallertau Tradition and Styrian Aurora.

205
General Homebrew Discussion / Re: Classiest beer style
« on: January 12, 2015, 07:30:03 AM »
Old Ales were traditionally brew for the upper class folk in England I believe.

However, I feel classiest when drinking PBR.

206
Beer Recipes / Re: ESB Critique
« on: January 11, 2015, 07:36:40 PM »
I really like a nice portion of torrified wheat in my ESB. Otherwise, mine look like the others, around 90% English pale malt 5% dark crystal 5% torrified wheat. Replacing some of the base with invert #3 is quite tasty as well. English hops or American derivatives are great. Maybe something noble. Fresh Cluster is great as well. 1469 is my favorite yeast for this.

207
Ingredients / Re: TriplePearl Hops
« on: January 08, 2015, 02:02:05 PM »
I used them in my Munich Brown Ale that I plan on kegging this weekend. I will let you know what I think. Smelled great out of the bag and in the kettle.

208
The Pub / Re: stop drinking for a month
« on: January 08, 2015, 09:11:09 AM »
As of next Saturday I will stop drinking alcohol for a month. My liver and myself have reached this compromise after a lot of debate. This is the second year I'm doing that. I remember from last year that one day I had to really force myself not to drink the yeast starter :-(

Anyone else doing something similar? I wouldn't mind if you lied.

I stop for a week or two every few months. Often I am just really busy, and don't have a beer for a few days, and then decide to stretch it out for a while. The first beer I have after the break is oh so good too.

209
The Pub / Re: What's your favorite thing about being a Homebrewer?
« on: January 08, 2015, 09:09:13 AM »
I really dig doing something that is so ancient; something that humans have been doing since they began civilization: something that practically defines civilization. Homebrewing has never been a distinct "hobby" to me; the reason I homebrew is the same reason I grow my own fruits and vegetables, raise chickens and keep bees. Its a way of life that is connected to the seasons and has no reward without first some learning, toil, and failures. Nothing beats drinking a homebrew outside near the garden at the end of a long summer day snacking on fresh cucumbers and tomatoes as the chickens peck at insects nearby and watching the honeybees gather nectar from the clover.

this is a big part of it for me. Being in a 'civilized' career and living in fairly 'civilized' areas of the world I have to find my connection with the human where and when I can. and having a hand, at an intimate level, with creating one of the things that gives us joy.

There is a large amount of this for me as well. The gardening, the brewing, the canning, these are also things I just enjoy on an immediate level. I may not know what the end is going to be, but I can focus on the things I am doing in the moment. Doing something over a long period of time from start to finish with a few steps here and a few steps there.... I think it is how immersed I can be in it in such a variety of ways that brings me pleasure.

The smell of the mash while drinking coffee. Rubbing the fresh hops in my hands. Friends and family enjoying it (or not). Good stuff.

210
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.

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