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Messages - kmccaf

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31
Ingredients / Re: Black Tea Flavor?
« on: May 06, 2015, 07:20:21 AM »
I've used EKG hops a few times that had a slight tea character to them. Maybe a little more pronounced in whole leaf ?

I've had that character more pronounced in some years than in other years. Maybe it was this particular harvest?

32
General Homebrew Discussion / Re: Spring 2015 Beer Swap
« on: April 30, 2015, 03:44:26 PM »
I don't mean to brag, but this is my haul from the beer swap. Way above and beyond, but thanks Kevin (braufessor)!



What a haul. Those New Glarus brews are top notch. Enigma is one of the best beers I have ever had.

33
All Things Food / Re: Growing food - The Garden Thread
« on: April 28, 2015, 08:18:05 AM »
All my brambles and ribes come today. All 59 of them. As well as some rhubarb crowns. Glad I fire weeded the rows last night. This will be exciting!
Fire weeding has to be fun.

The smell. I love the smell of fire weeding in the morning.

It is a lot of fun. I did it a bunch when I worked at a state park, and a conservation district as a teen. The sound is a little unsettling, kind of like a jet engine.

34
All Things Food / Re: Growing food - The Garden Thread
« on: April 28, 2015, 06:40:52 AM »
All my brambles and ribes come today. All 59 of them. As well as some rhubarb crowns. Glad I fire weeded the rows last night. This will be exciting!

35
Other Fermentables / Re: Sweet Potato Mead
« on: April 28, 2015, 06:39:23 AM »
Obviously, unless you used some enzymes, you just added starchy mess to your mead. You might bet a little flavor but I'm guessing you realize there will not be much in the way of fermentables.

Indeed. I hope that it adds a different mouthfeel, that will hopefully be good. I doubt much flavor will come through. But if not, it was a lower gravity mead, so not that big a loss.

36
All Things Food / Re: Growing food - The Garden Thread
« on: April 27, 2015, 05:19:46 AM »
My wife's family loves prosciutto, and I have never eaten it. I would be sick all day if I did. I'm a pescatarian, but it's been so long since I've eaten something like that and I have long since given up any desire for meat. Except my ma's corn beef and cabbage on st. Pats. That is pure torture to be around. Still not a hard decision for me.
It's not quite the same, but smoked salmon would make a passable pescatarian alternative for prosciutto around the aforementioned grilled asparagus.

Now that sounds really good.

37
All Things Food / Re: Growing food - The Garden Thread
« on: April 26, 2015, 05:48:49 PM »

This begs the question: When has the sentence " I wish this wasn't wrapped in prociuotto" ever been uttered?
By a vegetarian
True. But they wish they could have it.
responses in order:
whenever there is grilled aspargus wrapped in prociuotto on the menu where I am eating.
Exactly.
Only because I want the aspargus inside.
If no-one was looking I bet they'd eat it.

My wife's family loves prosciutto, and I have never eaten it. I would be sick all day if I did. I'm a pescatarian, but it's been so long since I've eaten something like that and I have long since given up any desire for meat. Except my ma's corn beef and cabbage on st. Pats. That is pure torture to be around. Still not a hard decision for me.

38
All Things Food / Re: Growing food - The Garden Thread
« on: April 24, 2015, 06:50:33 AM »
Love to grill asparagus. Its a month away here.

+1 Grilled fresh asparagus is how I got my wife to like to like asparagus. It is also the best.

39
All Things Food / Re: Pizza
« on: April 24, 2015, 06:48:04 AM »
So this is a "special" lid with a lid for the Weber that holds the stone? Interesting though pricy.

Very nice! A coworker is giving me his nice komodo kamado ceramic grill, and I can't wait to grill pizzas in it.

+ 10 That is one serious score. If you haven't already you should price them online...

Oh I know. So this was a traumatizing experience though. I had a hired professionals to pick it up and deliver to me. They came with it and asked where I want it. I was waiting at the spot I wanted them to put it at. Waiting...waiting...waiting. Hey guys, what up? Oh, it is completely cracked off at the base. Noooooooo!

I am still dealing with them on damages. Their got all wild eyed when I told them how much it cost, and called their supervisor to talk with me. I wasn't angry, since it was given to me, but I also didn't think I should pay them for not securing my ceramic grill, and breaking it. I hope to work on it in a month or so, and try to fix it.

40
All Things Food / Re: Growing food - The Garden Thread
« on: April 22, 2015, 05:06:47 PM »
It snowed here today.

That's a bummer. We will be getting into the low 30s tonight. The wind is gusting up to 30 mph here as well. I was hoping to do more tilling and flame weeding today. Oh well. Got a nice big order from Johnnys today.

41
All Things Food / Re: Growing food - The Garden Thread
« on: April 20, 2015, 12:41:09 PM »
Tis a good looking garden there, Amanda.

What an exhausting weekend for me. I tilled up about 1/2 an acre of sod for our berry bushes, and beneficial insect flower garden. I used a big ole rear tine tiller, and that thing was a little unwieldly. The ground was pretty sure that I should not be tearing it up as well.

I also greatly expanded our garden with a 15 x 15' plot. Planted some lettuce, spinach, and swiss chard seeds. Carrots, peas, and some beans will be done throughout this week.

Got my soil analysis back, and my soil is pretty dang amazing. Just need to add a little sulfur to the area where the berries will go, and put in some more organic matter in the acreage. Ordered a flame weeder so that my beds will be good and sterile, and also to avoid using any pesticides. I get that tomorrow, so that will be fun.  :)

My neighbor told me to take all his compost. It's massive mound of compost that has been cooking for a few years. Looking forward to spreading that around.




42
Hop Growing / Re: 2015 Hop season
« on: April 15, 2015, 04:28:58 PM »
Frank, if the rhizomes do not work out as well as you had planned, you will do better by ordering whole crowns or field-grade plants from Great Lakes Hops for a fall planting than waiting until next spring to plant rootstock.  I never experienced an appreciable first-year yield until I planted crowns and field-grade plants in the fall.  I was skeptical at first because my current hop yard was not my first rodeo, but I can confirm that the photographic results on Lynn Kemme's website are real.

+1 I am happy to pay the premium for such quality from Great Lakes Hops.

43
Yeast and Fermentation / Re: liquid equivalents of T-58
« on: April 14, 2015, 08:28:37 AM »
I am curious if there is a white labs or wyeast equivalent to T-58. This yeast worked very well for me in a wit but not so well in a saison. It's so hard to find a good description on this yeast and I don't know what styles it is best suited for. It seems like a just a basic belgian yeast...

Haven't heard a direct equivalent, but if it's good in a wit, not so much so in a saison, then WY3944 (Witbier) would be a good start.

That's kind of what I was thinking. I am wondering what other styles it might work for. Any ideas? My use and knowledge of belgian strains is quite limited...

According to wyeast, I could get away with using 3944 for a tripel which I have been wanting to do. Maybe I could try that...

3787 is the king of tripel yeasts, though.

+1  :D

44
Yeast and Fermentation / Re: Belgian Pale Ale
« on: April 14, 2015, 06:37:08 AM »
Recommendation Yeast for this style?  I was looking for Wyeast Belgian Schelde or White Labs Antwerp ale, but can't find them.  ---

Schelde and Antwerp are really good for Amber and malty Belgian Ales. 3787 is my favorite for Belgian Pale.

45
Yeast and Fermentation / Re: safbrew t58
« on: April 12, 2015, 12:34:27 PM »
I would be concerned about an AIPA level bitterness with a Belgian yeast that ferments bone dry. I'm not familiar with the recipe though, so it could be a great match.

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