Creeps McLane

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Creeps McLane last won the day on March 15

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  1. Wisco disco is a hoppy red here in Wisconsin. I don't really care for it but its hugely popular last tap room i went to had a hoppy red, i didnt really care for it. dont fear a hoppy red. Seems to be a thing now a days
  2. legacy recipe

    I voted. I think oak adds a nice layer to any beer. I think i said 04 just cuz its what im most familiar with. I steer away from fuggles and EKG because theyre so cookie cutter. I just heard some brewery using cascade in their stout somewhere and I thought that was unique. Just me thinking out loud
  3. legacy recipe

    You damn right i did! Oh wait, wrong thread. Damn it i missed this one
    1. BDawg62


      Just down the road from my work.  Clear across town from home though.  It is still like a 3 hour wait on the weekends to get a table.  I am going to wait for it to settle down before I go.  A lot of other breweries to explore here.

  4. I think you should get to a point where you're consistently brewing great beer before you start kegging. It can get expensive. Kegs, CO2, regulators, distributors, tap line cleaners, keg cleaners... the list goes on
  5. Anthony, where are you my friend. The forums miss you. 

  6. Anyone in the Green Bay WI area in need of kegs? PM me


  7. The beersmith podcast i find a bit boring, very informative but just boring. the jamil show is good but i dont really care for jamil. I find him arrogant and he tends to automatically shoot down new ways or ideas in brewing. He may be @RickBeer in disguise but i dont think ive ever heard rick talk about any award winning IPAs or IPAs at all... i just like justin the host of the session. He's hilarious and he can barely brew a beer himself. But he had good taste. Personally im more impressed with Doc and his pallette
  8. Unless you use this which has a very prominent floral fruity ester
  9. I assumed you listened too since thats where i first heard of the cicerone program. If youve never listened to a brewing podcast then check out the session. Lots of really good guests lately. Listen to the beachwood bbq one, then the jester king one, then founders, and then the xmas special. Tons of knowledge and the jester king one had me laughing until it hurt at the end.
  10. Listens to brewing network
  11. My brew buddy and I trade 12ers of misc beers quite frequently. Not too long ago I gave him a few of my Grass Cutter Lager beers. A MRB partial mash recipe that i brewed as a true lager, complete with a DR and slowing crashing down to 35 and then lagered in the secondary for 6 weeks. Anywho, he texted me the other day and he brought that beer up again today when i was over there. He said its a delicious beer, really tasty. Then i said to him, thanks, you know thats a Mr Beer brew right? This is my buddy who has never and will never make an extract batch. He doesnt believe in it. The point is, you can make brewing as hard or as easy as you want. In the end, you will always get beer. Now, i do believe the brew day to drinking day on an all grain batch is a lot shorter but some of my best beers have been with ingredients from MRB. As I advance slowly further into the brewing world I have no excuse to do anything but all grain since ive spent a bit of money for the equipment but I will never look down at any extract brewer. That is all my friends. Now drink a homebrew if you agree with me
  12. I dont know where youre seeing 2.5 gallon kegs but everywhere i see 3 gallon kegs they're almost as expensive as a 5 gallon one. Dont buy a little one if you are going to want a 5 gallon one someday anyway
  13. I dont think the aroma would disturb the malt backbone. Maybe if they were flavor hop additions. I know smell aids taste but you i cant see it effecting it that much. ps. Is this a true lager? Cuz any dry hop should be done at the DR or when the beer is at its warmest. Thats my opinion
  14. I do 2.5 at a time. ie. Pour 2.5 into keg, disassemble, clean all other parts, reassemble, tip keg upside down to get the other side.