Creeps McLane

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Everything posted by Creeps McLane

  1. Personally ive never seen a 10 degree rise. Maybe 3-4 max. Im usually fighting to raise my temps as high as possible for my saisons. Now having an LBK overflow, that’s possible with any batch. But if you brew in fear, youll never become a brewing guru.
  2. Excellent, but remember, this is your “i dont need temp control batch”. Dont stress about the temp unless you really are opposed to saison yeast esters. Real happy you used the falconers flight. I think youll be really pleased with this one
  3. If you do send something id send it to one of us so we can fridge it for 3 days to do it justice. Maybe one of the closer guys?
  4. I logged on just in time to see “see you tomorrow”. Damn. But what i did see was excellent 😆
  5. When I go out and I order a beer I always ask for a glass. Most places give you one no matter what. Not a single homebrew goes in my belly without first going in a glass. I bottle from a keg so i have no sediment and i still pour that baby out. I really like the english style pub glasses but i most frequently use a snifter. I like tulips also. God i just love beer. So much 😭 im getting emotional...
  6. Ever ran into the “6 God” there in the 6?
  7. Ok, I’m booked. Friday 13th - Sunday 15 @hotrod3539 you coming? so, bottle share Friday night in one of our rooms. Saturday brewery tour and our attempt to drink three Floyds taps dry?
  8. @MiniYoda Friday april 13 right? Before i book this
  9. Sorry to be selfish but id anyone in Canada can hook me up with a can of Beau’s golden vox, that would be great! Help a brother out yall!
  10. I went online and found 10,000 peanut butter stout / porter recipes, 2,000 imperial stouts with peanut butter, and 5,000 barrel aged peanut butter stouts. I did a general search in my zymurgy app, i got one recipe for dog biscuits. the recipe above was the ONLY peanut butter recipe on my brew guru app. Just to let you know the troubles I go through daily to satisfy my curiosity
  11. Wife went to target. I told her to pick me up some PB2 powdered peanut butter and also the powdered chocolate. Anyone have any good recipes?
  12. Mosaic for sure
  13. Or you use a spoon...
  14. I have a cereal killer mill. I’ve been having some serious problems with it. So I decided to spend some time tonight and adjusting it, testing it, adjusting it, and finally being happy with my efforts. So I decided I would post a little anatomy of a grain mill to prevent people from having my problems. First of all, that should help. Lets look here first cuz I think this was the root of my problem. The eye bolts are what lock the rollers to the set gap. The nuts are what lock the eye bolts in place thus reinforcing the roller setting. The process to set the gap is as follows: loosen eye bolts and the nuts should loosen with it. I then loosen the nuts a little further to ensure the eye bolt tighten up first. Next, I adjust the rollers. I have wooden shims that I kinda eye up and just make sure both sides are even. If both sides are not adjusted evenly then you’ll get grains that are more chopped than crushed. Find your setting, tighten eye bolts, tighten nuts. Go ahead and test. these are the roller gap setting knobs. The numbers are there more as guides. Mine don’t match up but the rollers do. However if you don’t monkey with it as much as I do then these should align correctly. when you’re done, both rollers should be perfectly symmetrical. I set mine pretty tight cuz I am a big fan of wheat and rye in my beers and the grain is a little smaller than normal 2 row. Plus I mash in a sack. When I test mine, I make sure I have grain on both ends on the mill and then I look and make sure both ends are crushing the same. like me I said. I was having problems. I did a little research and saved myself from buying another set of rollers. After every brew day I just spray mine out with some condensed air. Boom, done. I hope this helps some one at some point.
  15. I can make a 60 IBU beer with cascade and citra with little to no bitterness or i can make a 60 IBU beer with simcoe and galena and have a hop bomb. Perceived bitterness and co-humulone, those are what you look at vs just alpha acid levels.
  16. You’re gonna carb at room temp and then i would go an extra week or two at room temp and then tuck them away some place cool. Maybe this will be helpful:
  17. Whatcha saving them custom caps for??? You cant take them with you! ☁️😇 ☁️
  18. Use either the red wheat flakes or the carapils i guess.
  19. 8 oz of pilsner would be good. Id throw 4 oz of white wheat malt too just because.
  20. Ya know... it has to be a yeast thing. This batch is ancient. Like maybe about 2 years old, oct 22 2106, i just looked it up. Any who, no off flavors what so ever. Just gushes like crazy. I used the screwy brewer calculator and batch primed. Its that damn saison yeast. Did you know i had a different batch that I bottled and like 6 months later it had zero carbonation? It was a smash pale ale. And then all of a sudden all the bottles were magically primed. So i quick started slamming them cuz i was afraid theyd become infected and sooner or later they would sour. They never did. Maybe i can say that you never know what a batch has in store for you. Or i can blame it on myself. Either way, home brewing is crazy at times. You just have to try to minimize the crazyness.
  21. @Cato otherwise you get this:
  22. What do you think @Bonsai & Brew? As far as priming sugar? 1/2 a tab? Youve brewed a saison before. You know what im talking about
  23. Whole pack. Make sure you bottle with 1/2 the sugar youd usually use.