Big Sarge

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Big Sarge last won the day on May 31

Big Sarge had the most liked content!

About Big Sarge

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    Brewmaster in Training

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  1. 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!
  2. I kinda like the sound of it.
  3. How do you think I learned the patience in brewing so quickly?
  4. Nice...🤘🏻
  5. Transferring to another LBK works fine, but sanitization of all equipment is paramount. You'll want to use a foodgrade hose (sanitized) to transfer from one to the other, preventing oxidation. Boil the measured amount of corn sugar in water, covering and allowing to to come to room temperature before adding to the second/bottling LBK. Stir gently, begin bottling, and stir gently again halfway through bottling to prevent the solution from settling.
  6. You, sir, have a knack for naming beers. Jus' sayin'
  7. beer wars

    +1 on the use of tamarind! I'm excited to hear more!
  8. One thing that I have found really helpful in finding the patience to allow your beer to condition is to build one helluva pipeline. Once you get over 6 cases of beer in waiting, you will find yourself passing the time by drinking your beer. I will occasionally have a taste test at 4-6 weeks in the bottle (depending on the style and how excited I am to try it), but the next will be a few months down the road because my other batches have hit their stride. Don't get me wrong, it's also aided by the fact that I may have one or two beers a day at most. The chore of waiting turns into the chore of drinking ready beer, simply be default. And yes, the latter is a wonderful chore to have.
  9. Did you plant them in the forest?
  10. Thanks @AnthonyC! It unfortunately means long effing days at work, but I'm surviving. I second the assumption of using liquid yeast in the bottling bucket.
  11. I've seen some breweries add yeast at bottling, a true bottle-conditioning. It's pretty much across the board on all of their beers, not to a specific style. Like @RickBeer said, just a pinch of them. Regardless of the time in the secondary, there is a time/moment when the yeast simply stops doing its thing, whether it be environmentally related or maxing out on viability (I know there's a yeast related term for this, basically saying the yeast can't handle the high ABV). I see nothing wrong with the practice, but you might want to do some research on exactly how much yeast you'll want to sprinkle in the bottle.
  12. WTF AC!?!?!!?!?!??!?!? UNACCEPTABLE!! Welcome back!!!
  13. Ba-dum tiss
  14. In all honesty though, I say let 'em rip. You're not going to yield many on the first harvest and you might lose a few over the winter. If not, we will just start calling you Hops McLane!
  15. Sounds like first-world problems!