Creeps McLane

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Creeps McLane last won the day on December 12

Creeps McLane had the most liked content!

About Creeps McLane

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  • Birthday 05/04/1986

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    Titletown WI
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    Beer, ummm... ? thats about it...

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  1. That is a recipe from @hotrod3539 and I believe it was handed down from a real brewer if im not mistaken. I do however believe that any recipe is just a recipe and the real crafting comes on the brewing process. But i wouldnt do a two hearted clone and enter it into competition. Its not mine. You know? That recipe is the bleeding buckeye that he brewed
  2. Oh it is. 10 gallons of it im gonna brew. Theres a competition coming up, now would be a prime opportunity to brew a beer for it. I prob wouldn’t enter this one though, i wouldnt feel right. Thats the only thing weighing on my mind.
  3. I have decided my next brew, but im not saying what it is. All I will say is that the yeast is wyeast british ale II #1335
  4. I’m brainstorming my next brew options Anyone want to help me brainstorm a list of things a guy can add during the secondary? So far I have: hops Fruit (juice, zest, chunks) oak chips cocoa nibs lactose? Not sure when you add that. brett? lacto?
  5. Blondes use a paler malt, no real distinctive taste to good old two row. Its like a blank canvas. I would say straw or biscuit flavored. Very subtle. Theres nothing for the imperfections of brew day and fermenting to hide behind on the CAL or pilsner or blonde. They arent hoppy, they arent malty, theyre just an easy drinking beer. Therfore you have to give them more time to let the flavors find harmony and some other ones subside. stouts for example use roasted malts. Very defined flavors like bitterness of coffee and bitter sweet of chocolate. Things you can pick up and say that tastes like (fill in the blank). Those tastes are stronger on the senses and help cover up off flavors that are common in HME.
  6. Not sure I believe in coincidence, but you did everything right. Unless I’m missing something. Maybe those caps are shot, maybe just those ones weren’t tightened enough, maybe your wife accidentally put flour in the sugar bowl? Something is wrong with the sugar... 12 months is a damn long time. Usually you have to back off the recommended amount of sugar, especially for a stout. Don’t be discouraged
  7. Could those bottles that didnt carbonate have been stored in a slightly colder spot? How long have they been carbing for? Sugar is sugar, shouldnt matter one bit. The other question is how much sugar in the plain sugar ones did you use?
  8. To be honest, I don’t taste anything at kegging anymore. Not sure why, I guess I just want max volume in the keg. If I have a little left in the fermenter then I’ll pour a glass. But anyway, it smelled great. I’m really not planning on tapping this for quite awhile. If a keezer spot opens up and I have nothing else then I’ll throw it in but I really want this beer to age with that Brett in there. Shooting for maybe one keg in February and maybe one for summer or possibly next winter?
  9. No, the one im thinking of is imported i believe. Shock top was a very good guess though. Hold please, ill get this
  10. So many beers have wheat in them and you dont even know it. I like wheat for its head retention. The thicker the head, the more area the aroma has to sit on. I find it crazy that youve never had a wheat? No blue moon, no oberon? Whats the other big commercial one? Its on tap everywhere... ummmm, damn!
  11. @AZNHB have you ever bottled a saison before? They can be a bit tricky. That yeast eats everything. Ive always gotten gushers
  12. I would suggest using mostly pilsner malt, maybe something less fermentable to keep it from beinf too dry, something like a crystal malt or maltodextrine. Also, munich is such a nice grain, so is vienna. Ferment it around 80 during peak fermentation. Use some sorachi ace, maybe some slightly fruitier hops, but amarillo, columbus plays nicely also. Whatever your taste is honestly. Throw is whatever roasted malt youre fond of and you should be good! heres some ideas from brew guru
  13. Ive been drinking the ale version for awhile now. Quite nice actually. I skipped the nut brown addition. I forgot i used empire ale yeast on this one. I couldn’t tell by drinking it. It just tastes nice. Havent tried the lager yet, its lagering... actually i already had the ale on tap and i didnt want two similar beers so i threw in an AG amber instead. Im kinda switching back and forth between the two. The other taps are my chocolate stout and my rye saison. Theyre both ok. Who was I fooling making a chocolate stout? Im not a stout guy...
  14. I like how you joined an hour ago, took the time to choose a nice profile pic, then start your post about a poor product. Ive had 6 lbks and one 6 gallon fermenter from Mr Beer, all were flawless.