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Messages - kmccaf

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46
Beer Recipes / Re: Low ABV Brew
« on: December 29, 2015, 02:26:07 PM »
How about a Gratzer? 100% Oak smoked wheat malt. Then using you favorite noble, or noblish hop, bitter with 1 oz at 60 min, 2 oz at 15, and 3 oz at flameout. Ferment with 1007 German ale. My OG is usually between 1.036 and 1.044.

47
All Things Food / Re: Growing food - The Garden Thread
« on: December 26, 2015, 09:09:22 AM »
Do you till under the vetch? I planted some a few years ago in a spot where I wanted to expand my garden. It didn't work (I have really sandy soil and it did poorly), but what was able to grow has started spreading a bit. I wouldn't quite call it a weed at this point, but does seem a bit invasive.

That is a problem with vetch. Tilling it under wouldn't be a good idea, as it would just plant more seed. Unless you spread black plastic mulch over the tilled area, which would kill it quite well. The seeds would still be viable for quite a while though. My plan is to cut it down with the sickle bar, the use the flame weeder on it. Then plant something else right away. I may use black mulch after flame weeding as well. Otherwise, 2,4-d will do the job.

48
All Things Food / Re: Growing food - The Garden Thread
« on: December 23, 2015, 07:34:01 AM »
That's a real drag, Euge. Drip irrigation and some black mulch would help a lot with pests and water needs.

My cover crops on the field are still growing as we haven't had a sustained frost yet. Which is great cause that hairy vetch is putting in a ton of nitrogen, and the oilseed radishes must be four or more feet long at this point. I find this super spooky though. It will be 60 F outside tomorrow.

We finally got our tractor and attachments last week though. It only took four months after ordering, but I am going to have fun come spring.

49
The Pub / Re: Whiskey
« on: December 17, 2015, 05:33:31 PM »

That ginger concoction from Powell and Mahoney looks good. Have you tried any of their other products?

Their Bloody Mary sucks...I mean really, really, really sucks. I paid for the bottle and shipping so I will jazz it up and use it up, but if I had paid $5 or less I would pour it out. I also purchased their Margarita, but haven't used any of it yet. It better be good!

It only takes a splash of the ginger in a drink. It is spicy and nice.

I am glad I asked, as that is what I was thinking of adding.

50
The Pub / Re: Whiskey
« on: December 17, 2015, 04:15:41 PM »
I tried searching and didn't come up that I had posted about Old Grandad 114. I think I paid $20 for the fifth and it is almost gone, might finish up tonight. Most of the time I find anything over 90 proof to be a little hot and need a cube. Old Grandad 114 was in that category and just not mindblowing enough to drink by itself so I made it a mixer and it is fantastic with ginger. I quit using ginger ale and use Old Balycaster Ginger from Powell & Mahoney instead.
https://powellandmahoney.com/product/ginger

I mentioned Old Ezra 101 back in July and it is the same story except more boring in the glass by itself than Old Grandad 114. In any mixed Bourbon drink it is devine. I think I shelled out 20 beans for Old Ezra and after I drained that bottle I immediately grabbed another to put in the queue.

That ginger concoction from Powell and Mahoney looks good. Have you tried any of their other products?

51
Commercial Beer Reviews / Re: John Cougar Mellencamp
« on: December 16, 2015, 08:35:43 PM »
I like spicy beers with one caveat, they can't be spicy just for the sake of being spicy. I need to be able to taste the pepper. I have made a few spicy beers and I think habaneros work very well, but it's a good idea to balance with a less spicy pepper to hold up the flavor.

Winner!

We have a really interesting stout coming along that used 2 Ancho, 3 Jalapeno  and 3 habaneros (1 Scotch Bonnet, 1 Congo Trinidad and 1 Chichen Itza).  Does as you describe very nicely with firm heat, green pepper flavor and habanero aroma.

That sounds super tasty, Pinski. Would be a good beer for deglazing the cast iron full of veggies (or meat, I suppose, if that is your thing). I love a good flavorful spicy beer. Various pepper have such a wonderful fruitiness to them. I just have to remember to save them for the end of the night.

52
Ingredients / Re: Riwaka???
« on: December 11, 2015, 07:53:29 PM »
To me, it was primarily Cascade-esque white grapefruit. I got a faint, weird savory note from it as well - not quite garlic/onion, but maybe approaching it just a tad. Honestly, I wasn't that impressed when I tried it. It wasn't bad, but there was nothing that stood out as all that interesting, either. But weather/growing/harvest conditions all make a difference in hop character, so hopefully your Riwaka is better than the ones I had.

All that said, Riwaka + Galaxy definitely has potential for the citrus/passionfruit bomb you're shooting for.

That is interesting to hear. I used it a couple of times a few years ago, and loved it. Nice and fruity. Supercascade comes to mind. No savory at all. I would love to get my hands on more of it, as I have not seen it since I used it.

53
The Pub / Re: Whiskey
« on: December 11, 2015, 07:50:43 PM »
One can never have enough of that Colonel EH Taylor Small Batch. I drank a lot of that when I was in NC last year. I am glad to hear the positive review of Nikka Coffey. That will be high on my list to try. I am looking forward to the Old Medley review. A good friend loves Wathens, so that would be a good Xmas gift.

I tell you, I just got home from having surgery, and I am dying for a glass of bourbon. I also can't wait to brew again. Haven't done that in a good six months, which was six months removed from the batch before that.

54
The Pub / Re: Whiskey
« on: December 07, 2015, 08:41:05 PM »
I have found I like mine at room temp. Right now it is 60f, and I like my whiskey a touch warmer than that, but I have never done anything to correct that. I suppose I should get a hot tub.

55
The Pub / Re: Whiskey
« on: December 07, 2015, 11:59:05 AM »
Had Four Roses Limited Edition Small Batch 2015 the other night at a cocktail bar. It was mindblowing fantastic.

Mmmm, I'm jealous.

Yeah, me too. I am also very jealous of the Fitzgerald that was consumed.

56
The Pub / Re: Whiskey
« on: December 01, 2015, 08:50:41 PM »
I'm wanting to buy a very nice bottle of whiskey for the holidays.  What do you recommend?  Anything under $100.  I realize I am probably opening myself up for 40 opinions but I hope to distill (pun intended) a decision out of your responses.

I find I do not prefer peaty scotch.  Also in my limited experience I have preferred rye whiskeys.

Colonel EH Taylor Small Batch ~$40
Four Roses Single Barrel ~$40
and since you have a bit of that $100 left just get some Buffalo Trace. ;)

Blanton's is a wise decision.

As far as rye, Sazerac Rye would be ~$30, Four Roses Rye is good, Bulleit Rye is good, most Rye are MGP sourced, but are still great whiskeys.

I would not suggest you spend 100 beans on a single bottle, most of the $40-50 offerings are as good or better than anything in that price point.

I heartily gree with all of this. I love the Four Roses Single Barrels, and Colonel EH Taylor Small Batch. Redemption High Rye is a good rye for the $20-30 range. Otherwise, I would recommend Noah's Mill, and Prichard's Double Barrel.

57
The Pub / Re: Whiskey
« on: December 01, 2015, 11:11:07 AM »
I had some Michter's this weekend.  Too much, actually.  But it was delicious.

That is good stuff. I think that will be my next purchase. I wanted to get Noah's Mill last time, but they were out, so I got another bottle of Wild Turkey Rare Breed. This one isn't as good as the last one, but for $40 is still quite good.

58
All Things Food / Re: chile mulato & pasilla
« on: November 22, 2015, 01:08:57 PM »
First, remove the stem and shake out the seeds. Toast them in a dry skillet for a couple minutes to enhance the flavor. Then soak them in hot water for an hour, after which you puree with a cup of the water, garlic, cumin, oregano ,salt and pepper. Makes a wonderful marinade for meat or fish. Dried chiles rock.


EDIT -  If you ever find any guajillo or ancho chiles, those are very nice also. And FYI, if you find any morita chiles, they are the fully dried version of chipotles (smoked jalapenos).

+1 you can also grind them up, and combine them with different spices and peppers for various rubs. I also like to throw them in whole in a pot of chili.

59
Beer Recipes / Re: Trying To Build A Caramel Brown Ale Recipe
« on: November 21, 2015, 01:05:50 PM »
You don't need the carapils unless you are looking to build body in a way you can't with your mash profile.

Crystal 60 is sort of generic caramel flavor IMO. It gets lost in a beer really quickly. I find C40 is more like candy caramel while C80 is more like a rich caramel sauce. I would probably cut the C60 and do mostly C80 with a smaller amount of C40. That is, if you're really trying to get a big caramel flavor.

+1 I would follow this. I would also go with about 25 IBUs of bittering hops. Challenger would be great for this. 002 would give you a nice malty brew, although 005 may do that as well but I have not used that one.

60
The Pub / Re: Whiskey
« on: November 20, 2015, 04:44:32 PM »
I've been loving this bottle of Tincup, out of Colorado. 84 proof, with a nice oaky presence. A good juicy middle, with plenty of herbs and spice. I bought on sale for $25 to boot, which will make this a repeat buy. Highly recommended.

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