Big Sarge

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Big Sarge last won the day on May 31

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About Big Sarge

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    Brewmaster in Training

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  1. How is there not a thread labeled "Ask RickBeer" by now?
  2. I know a guy named Google who might have a few. Great profile picture, by the way. Very fitting for today.
  3. He usually is.
  4. It's about time travel and the Kennedy assassination. Read it. It's pretty long and awesome. Don't watch the tv show first either.
  5. I've read about half of those. Most recently, I've read 11-22-63 and Under the Dome. Also Christine back in high school.
  6. I'm not going to lie, some parts made my head hurt a little. The science of yeast runs pretty deep. Great read though!
  7. The science of yeast in brewing is quite fascinating, with many different variables. While most of us are interested in the "add yeast, make beer" aspect of it, things like flocculation and attenuation determine which yeast should be used to make which beer. Then there are the obvious esters that add to a beer'd flavor and aroma. In the end, there's a lot to learn about yeast in brewing. I see it as an advanced study. We can mix and match malts and hops all day to help determine flavors, but all of the workings of the yeast can make similar profiles very different.
  8. It really depends on the FG, which differs by beer style. Some beers finish lower and drier, while others finish higher and sweeter. The yeast you choose also plays a factor, as different yeast will chew up varying amounts of the fermentable sugars. It's best to stick to the calculations of the difference between OG and FG.
  9. Josh, thanks for the info. I was leaning towards an infection, maybe even in the bottles (but not all of them). I don't think it was an incomplete fermentation, as I've religiously gone 3 weeks at controlled temps. I've also used the standard 1/2 teaspoon per 12 oz glass bottle, which has never steered me wrong. To taste, I definitely think I went too far by throwing in the whole 4 oz of chocolate malt. It sucks trying to eliminate the variables of what could've gone wrong, especially when the process has been tried and true. I knew the chocolate malt lacked fermentable sugars, which threw me for more of a loop. Sadly enough, I drank my last SWS this past weekend, after 6 months bottled.
  10. I made the Sticky Wicket Stout a few months back and went a little overboard with the chocolate malt. The recipe calls for 2 oz and I put in the whole 4 oz. I know this shares only slight similarities with your beer, but this batch was full of geysers. The whole batch. It never settled down. I was afraid I had an infection, but nothing tasted off. I just don't know if there is a correlation between the overcarbing and the chocolate, but it makes me wonder if there is a such thing as too much.
  11. Nice...
  12. What are your yield totals @Creeps McLane?
  13. While I'd love to smell them, that would be weird. I'll just take your word for it.
  14. In other words, "you better make my beer right, dammit!"
  15. That might just be the problem, too many ingredients to choose from! I wish I had the time to entertain, Creeps. I barely have enough time to knock two back before heading to bed each night. I'm following along in spirit though!