Beer Forum

So, who out there has brewed a Kentucky Common or had one that you thought was well executed?

I had seanywonton's, which I thought was real nice, other than that I havent encountered any.
Check out his tasting notes and recipe on his blog http://seanywonton.blogspot.com/search?q=kentucky+

Chupa! Anybody heard if he made it out to Oregon?

Suck it, Ray.


Mylo

A guy in my club brewed one a couple of months back. I liked it, insteresting beer. I wish there was a commercial KC out there for me to compare it to.
I'll tell him to comment if he doesn't soon.
It's Aleguy, he posts here sometimes but not sure how often he checks this board.

I must have missed the memo about Mylo becoming a mod!

I had one at New Albanian Brewing in New Albany, IN before last year's NHC. It tasted like a porter to me. Which is good. I like porters. I want to brew one, I'm just not sure I want to sour a whole mash.

I brewed one for our local annual beer festival based on a recipe from someone on this forum. I'd give his name, but I'll have to check my PMs to get it. It was alright, but I'm not a big fan of session beers nor corn in beer. I soured 30% of the mash for a week, which was a mistake. The sour mash was pretty well fermented so all the alcohol boiled off. I wouldn't put corn in the sour portion again. It made it too hard to tell when the sour was sour enough. I used organic blue corn meal, which I cooked for a good hour before mashing. Many people liked it though I wasn't too impressed with it.

aleguy wrote:I brewed one for our local annual beer festival based on a recipe from someone on this forum. I'd give his name, but I'll have to check my PMs to get it. It was alright, but I'm not a big fan of session beers nor corn in beer. I soured 30% of the mash for a week, which was a mistake. The sour mash was pretty well fermented so all the alcohol boiled off. I wouldn't put corn in the sour portion again. It made it too hard to tell when the sour was sour enough. I used organic blue corn meal, which I cooked for a good hour before mashing. Many people liked it though I wasn't too impressed with it.

I was thinking of souring a pound or so of the barley mash for 24 hours, then adding the mash liquor to the kettle with the other runnings.