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Messages - kmccaf

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31
The Pub / Re: Whiskey
« on: April 09, 2016, 07:12:10 PM »
I wish I could get a sample of that Seasoned Wood Col. Taylor. Must be amazing stuff.

Decided to try something new today: Roughstock Montana Bourbon barrel strength. Coming in at 118 proof, it needed a splash of water. Very good though, albeit a bit pricey. Full mouthfeel, spicy with a little sweetness.

32
The Pub / Re: Goose Island five years on
« on: April 02, 2016, 10:05:19 AM »
Interesting talk with Brett Porter, GI's brewmaster, on scaling up his recipes.

http://www.chicagotribune.com/dining/drink/ct-food-0324-goose-island-beer-20160328-story.html

I've been sad to see Green Line APA everywhere now. When they launched it, it was draft only and only in Chicago city limits. Green Line pays tribute to the El train line that's closest to their brewery. It was a solid beer.

Good article. Green Line APA has been on tap at one bar in Champaign ever since it came out. It is a towny bar, and has always been pleasant. I am also weirdly sad to see it widely available. It has been a long time since I've had a 312. I used to love mixing that with a melomel in the summer.

33
All Things Food / Re: St Patrick's day Boiled Dinner
« on: March 17, 2016, 05:23:27 PM »
Whoa! That looks great! Did you bake or fry those?

34
All Things Food / Re: St Patrick's day Boiled Dinner
« on: March 17, 2016, 03:14:35 PM »
Sounds Delicious!

We will be making cabbage and cheddar pie, along with some colcannon. I will drinking New Glarus Coffee Stout, and Great Lakes Raspberry Porter.
I like the cabbage and cheddar pie idea, I've never had it before. I don't feel like making a crust and will save the carbs for the stout. I think I'll use the basic filling ingredients and make cabbage and cheddar cakes, which will go better with the salmon. I'm thinking I'll cook the salmon with a similar spice mix as corned beef then make either a mustard or stout glaze.

I never thought of the cake idea. I may do that one next. I think that will go nicely with salmon. I have been big on cooking my fish lately with a mayo/mustard mix.

Cheers!

35
All Things Food / Re: St Patrick's day Boiled Dinner
« on: March 17, 2016, 12:55:48 PM »
Sounds Delicious!

We will be making cabbage and cheddar pie, along with some colcannon. I will drinking New Glarus Coffee Stout, and Great Lakes Raspberry Porter.

36
Commercial Beer Reviews / Re: When "hot" breweries get stale
« on: March 16, 2016, 06:44:02 AM »


I can dig this... Great Lakes is a solid example... They once had a slim, but elite line up: Burning River pale ale, Edmund Fitzgerald porter, Commore Perry IPA, Dortmunder Gold, and Elliot Ness Amber lager... With their once prized Christmas ale.  These beers were killer. Then they lost focus on their bread and butter and ventured to different beers. These seasonals had their minute, but the staple beers' quality declined. I rarely drink a Great Lakes beer anymore unless it's my only craft choice. There is rumor that they aren't going to brew their Christmas ale this year because they got stuck with way too much left over for the last two seasons.

Now, I love their fall special, Nosferatu Imperial Red IPA... One of my favorite seasonal of any beer.

I was feeling burned out on all the new breweries and varieties, and decided to just stick with a few breweries I know I like. Great Lakes is one of them, and I regularly buy the sample pack, as I still love the original line up. I was just tired of buying pretty good beer, when I know that I will love Edmund Fitzgerald and Dortmonder Gold. That is a shame about the Xmas ale. I love that. Nosferatu is probably my favorite seasonal. Ages beautifully too. Just drank a 2013 version the other day.

37
All Things Food / Re: Growing food - The Garden Thread
« on: March 15, 2016, 07:17:14 AM »
Daikon's are great! I planted a ton of them last year, but only ate a few of them.

I am pretty much doing what Pete is doing. The same things, but more of it. Trying to plan out a drip irrigation system. Due to the amount of rain last year, we had an insane amount of weeds, so lots more plastic mulch and landscape fabric.

Some new things I would like to do: plant some hazelnut bushes, as well as some fruit trees. I am thinking a couple of plum trees, pawpaws, and a few more apple trees. Build a chicken coop. I want to do lots more landscaping projects. Plain ole grass just bothers me. I would like to rip up most of it and plant prairie grasses. Expand the wildflower garden to half an acre. Try to actually take care of the strawberry patch.

So many things to do....

38
The Pub / Re: How far to closest brewpub?
« on: March 13, 2016, 05:47:53 PM »
5 miles to the Blind Pig brewery. Very good beer, and an excellent place. 10 minutes in the car, and 20 by bike. Triptych in Savoy is a 20 minute drive. Also very good.

39
Commercial Beer Reviews / Re: Murkiest beer ever
« on: March 11, 2016, 02:52:54 PM »
If it looks like milk shake, I do not want to drink it regardless the fancy story.

That's what a ceramic stein is for! No need to look at it if it is tasty enough to drink.

I brewed with Triticale once and it looked exactly like the op's picture. It was distracting to me, so we drank out of the ceramic for it.

40
Ingredients / Re: Schill Kolsch (Cologne) Malt
« on: March 09, 2016, 04:12:23 PM »
How much would you recommend for a Kolsch? What is the lovibond rating?

I currently use about 85% Pilsner, 10% Vienna, and 5% wheat in my kolsch and am considering replacing the wheat and vienna with cologne malt for the next attempt.

you could go many different ways with the schill malt. spilt it 50/50 with your pils % or at full 85%kolsch malt, and then continue with your vienna and wheat %.

Thanks. I guess I was more concerned with color. At 100%, the beer would have a SRM near 5 which is darker than I prefer. At most, I would probably use it at 50%.

I think you will be very happy with it at 50%. Let us know how you like it. I may need to reevaluate that malt.

41
Ingredients / Re: Schill Kolsch (Cologne) Malt
« on: March 09, 2016, 11:02:08 AM »
It is a bit different. Not necessarily more flavorful. It came across to me as something inbetween light Munich and Vienna. If the price is right, I say use it at very high percentage. It is cheaper for me to get the almost the same results with 85% Pils and 15% Munich. Also, I happen to like the Pils/Munich combo slightly more. YMMV.

42
Ingredients / Re: Schill Kolsch (Cologne) Malt
« on: March 09, 2016, 09:43:40 AM »
I believe I used it as 100% of the grist when I used it. I am not sure how much a difference it will make at 15%. Personally, I would go higher than that. At least 50%. I also didn't like the Cologne malt enough to use it again. It was a very good beer. I just didn't think it was worth the premium price.

43
All Things Food / Re: Growing food - The Garden Thread
« on: March 08, 2016, 09:08:46 AM »
This is probably a topic for another thread, but what do you guy's mean by "hot sauce" made from these nuclear peppers?

Is it a Louisiana/Crystal/Frank's cooked type of vinegar based sauce or are we talking salsa (fresh or canned) or even a fermented sauce?

I was thinking we should start a "hot sauce" thread. I know there are some folks around that have a lot of experience.  I've had my first experimental fermented batch percolating away for several weeks now. I'd about a gallon of blanched and pureed mostly Habs, lemon cayenne, serranos, anchos, a few jalapenos. Basically everything that was left over from last year and still in the freezer from 2014 tossed into the pot. Added some garlic, onion, sugar and Nancy's Organic plain yogurt. It smells pretty good and is definitely active. I just have saran wrap and a rubber band on top. Really no clue what I'm doing but I figure once I verify the pH is below 3.5 I'm pretty safe to sample. 
Oops, sorry yes a new thread...:)

Niiiiice. I have no clue either, but 2 of the 3 sauces I made were tasty. The other smells and looks terrible.

I was talking about Fermented hot sauce, Euge.

Thanks for the tip, Amanda. I will look into Drip Depot.

44
All Things Food / Re: Growing food - The Garden Thread
« on: March 08, 2016, 08:05:39 AM »
Getting a box of brambles! That is like an extra Xmas day.

Those reapers make a very tasty hot sauce. I am looking forward to their gnarled beauty along a path in the yard this year.

I am doing my research for drip irrigation this week. I need a lot of it.

45
All Things Food / Re: Growing food - The Garden Thread
« on: March 03, 2016, 08:48:03 AM »
If anybody would like some Carolina Reaper seeds, let me know. They go for $1 for a seed, and I was given quite a few peppers. I plan on growing them as ornamentals, and for some hot sauce.

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