Big Sarge

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Everything posted by Big Sarge

  1. What are your yield totals @Creeps McLane?
  2. While I'd love to smell them, that would be weird. I'll just take your word for it.
  3. In other words, "you better make my beer right, dammit!"
  4. 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!
  5. I kinda like the sound of it.
  6. How do you think I learned the patience in brewing so quickly?
  7. Nice...🤘🏻
  8. 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.
  9. You, sir, have a knack for naming beers. Jus' sayin'
  10. beer wars

    +1 on the use of tamarind! I'm excited to hear more!
  11. 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.
  12. Did you plant them in the forest?
  13. 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.
  14. 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.
  15. WTF AC!?!?!!?!?!??!?!? UNACCEPTABLE!! Welcome back!!!
  16. Ba-dum tiss
  17. 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!
  18. Sounds like first-world problems!
  19. I'm in Oklahoma but frequent the Dallas beer scene, not frequently enough though!
  20. legacy recipe

    I'm still working. I will have a few tonight, since I'll be dry for the next week or so thereafter
  21. legacy recipe

    One of my first PM recipes was a hand-me-down, using old grains and malt extract. In hindsight, I never should've made it. I didn't know how old it was. It was an IPA recipe, but the final product was as pale as a porter lol. It tasted fine, but developed a slimy, luger-like blob in the bottle of the bottles over time. Looking back at the posts in this thread, I agree that boiling should've killed any ingredient-borne bugs (I thought you might've had secondary additions; it was very early when I replied), but there's always the potential of stuff developing post-boil. Its obviously always best to use fresh ingredients. I can only lend my experience with the old stuff above. In the end, anything is possible. Try as we may to be scrupulously diligent in our sanitization measures, stuff happens and we will lose beer. It sharpens our edge, though, as we always seek improvement. Now I need a beer 🍺
  22. legacy recipe

    Looking at your ingredients, it may very well be likely that it was from that. You can rule out the bottles if it has happened to every one of them. It is just more likely that you had a bug in one of the ingredients (sketchy chocolate malt?) than didn't properly sanitize, unless you cut corners. It happened to my watermelon wheat, pretty much narrowed it down to getting overzealous with the watermelon.
  23. Not that you have much to play with, but are you able to warm it up a tick or two? I didn't doubt you were splitting that recommended range right down the middle, I was just wondering if you were favoring the higher end. I swear I've heard it somewhere before. Keep us posted with your findings; it may come in handy for anyone else using the yeast.
  24. No experience with the kolsch yeast but, without looking it up, don't they ferment warmer? I know I'm not much help here and might be wrong.
  25. It gets better! I have two teenagers and barely ever see them! 😂