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Creeps McLane

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Creeps McLane last won the day on July 11

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About Creeps McLane

  • Rank
    Brewmaster
  • Birthday 05/04/1986

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  • Gender
    Male
  • Location
    Titletown WI
  • Interests
    Beer, ummm... ? thats about it...

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  1. If thats yeast and not proteins and hops then hell yeah it is!!! Even if there is some proteins in there, im sure theres enough yeast for 2.5 gallons.
  2. Heres the extract beer i brewed last night. There is hip hop involved. Be warned

     

    Split Batch Hoppy Pale (E)

     

  3. Pulled 7,000 weeds just now. I avoided all the maple tree sprouts. Maybe ill save them and sell for $10 a piece in fall. Little side action...
  4. Making this beer this weekend. Sub extract for 4lbs wheat and 4lbs pilsner. Also sub hallertau for liberty. The LHBS was out. Never used this yeast before, i have always used omegas hefe yeast in the past.
  5. HOME BREW RECIPE: Title: Alaskan Amber Clone Author: Web+ modifications Brew Method: All Grain Style Name: American Amber Ale Boil Time: 60 min Batch Size: 5 gallons (fermentor volume) Boil Size: 6.5 gallons Boil Gravity: 1.043 Efficiency: 70% (brew house) STATS: Original Gravity: 1.056 Final Gravity: 1.013 ABV (standard): 5.69% IBU (tinseth): 35.3 SRM (morey): 10.59 Mash pH: 5.62 FERMENTABLES: 9 lb - Pale 2-Row (80%) 1 lb - Caramel / Crystal 10L (8.9%) 0.5 lb - Caramel / Crystal 120L (4.4%) 0.5 lb - Carapils (Dextrine Malt) (4.4%) 4 oz - Rice Hulls (2.2%) HOPS: 1 oz - Cascade, Type: Pellet, AA: 7, Use: Boil for 60 min, IBU: 28.29 1 oz - Saaz, Type: Pellet, AA: 3.5, Use: Boil for 15 min, IBU: 7.02 MASH GUIDELINES: 1) Sparge, Temp: 150 F, Time: 60 min Starting Mash Thickness: 1.6 qt/lb YEAST: White Labs - German Ale/ Kölsch Yeast WLP029 Starter: Yes Form: Liquid Attenuation (avg): 75% Flocculation: Medium Optimum Temp: 65 - 69 F Fermentation Temp: 65 F Pitch Rate: 0.35 (M cells / ml / deg P)
  6. Man, I wish. Some craft beers let me down but some I know ill never be able to recreate. I also think when i drink my beer vs craft beer, im drinking to a different standard. So its hard to compare the two. I like what i make but i know the ingredients i like. Seems like an unfair advantage
  7. Cut back the shoots twice and then let the stronger ones grow. This is where theyre at after a lot of rain lately
  8. Disagree, what are we talking about?
  9. You would have beer. It would be a great way to taste what the hme has to offer. Thats a craft refill so it has more hme than the standards do. Nothing wrong with that
  10. Im just saying that adding dextrose is not a bad thing. Back in the day most extract kits had one can of extract and a butt load of sugar. Muntons is still like that. Maybe he was against that
  11. I disagree with all of this. Soooooo many breweries add a percentage of simple sugar to their beers to boost abv but keeping the beer light. The percentage differs from style to style. For example an ipa will have more dextrose than a pale. It also gets the yeasts rolling and encourages regeneration for the main course. nothing i say is gospel. Nothing palmer says is gospel. Noting rick says is gospel, nothing ANYONE says is gospel. The best thing of homebrewing is individuality and freedom. Dont limit yourself
  12. What about my “botulism” beer? Made from harvesting wild yeast in the forest?
  13. Theyre definitely still good. Maybe even right in their sweet spot. Pop them in the fridge and drink them after 3 days. Your beers should keep for years depending on style, abv and how good of caps you used.
  14. Not beer related but i just booked all the camp sites for my trip to the badlands/devils tower/Custer with my dad later this year!

    1. Bonsai & Brew

      Bonsai & Brew

      Oh, there will be beer!

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