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Creeps McLane

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Everything posted by Creeps McLane

  1. My wife informed me tonight that the bowling alley a few blocks away was renovated and they have grain belt on tap!!! Are you kidding me? My dad and I will be hitting that up asap

  2. 👍 bonsai gets me. That’s a very rare thing
  3. "I want a good girl, she want a gentleman, we saying the same thing like a synonym" - kayne west off of "This Way" by Dilated People. Such a good song. Back when Kayne was in his prime. Sorry, that's what this made me think of.
  4. Its been a long time since i used extract but im pretty sure for a 5 gallon batch youd use two of those 3.3 lb cans. So one can should be good for one lbk batch
  5. Saisons are pretty much why i stopped bottling. I could never predict the outcome. The priming calculator would assume 85% attenuation and id get 110%. Thats why i keg now. Dial it back is all i can say
  6. Well, if you’re trying to clone figlet then id say youd have to steal yeast from bottles of petite prince or some other non barrel aged jester king beer. Theres a ton of brett and lacto in their house strain. Otherwise, theres nothing wrong with the belle saison. I almost exclusively use saisonsteins monster from omega. It really dries out the beer but has a restrained belgian character but keeps the more spicy notes. I hated the french saison strains. Thats just me though. The regular belgian saison strains are usually good if youre looking for a more pronounced belgian apricot type. For figlet id maybe try the C2C american farmhouse strain from omega and let it ferment for 4-6 weeks because of the brett in it. Remember, brett is yeast, its not a bacteria. Theres nothing to fear
  7. Holy hell!!! Where do you live again??? Crazy how much taller yours are than mine
  8. How are them golden hops there @Bonsai & Brew? i got action in my planter
  9. Sorry, i was in a hurry. To me a whirlpool addition with not isomerize while a flameout addition will. Though new info is coming out everyday on the subject.
  10. Thinking about brewing my first sour with extended aging with lacto. But to this question above, I may have a tip. At shells brewery they use cypress foeders which give no real wood flavor. So they actually whirlpool with oak to extract some tannins. That’s what I’m gonna do with my beer. Still deciding between doing things the hard way or just using the roselare blend and forgetting about the beer for a year or so.
  11. Id leave it. Just pretend its 9% when your drinking it
  12. So your 20% ipa only came in at 19%??? We cant stand for this!
  13. Rite brew is the shiznit. I love that place so much.
  14. No fancy equipment needed

     

     

  15. Seriously, what happened? All of a sudden i have twice as many followers and people commenting. This is amazing

  16. Im gonna brew a saison, shocking I know. but Im gonna ferment in primary with saison yeast and lacto and then secondary with some brett. Its gonna be a long process but itll be worth it. Challenge is to get plenty of dextrins in there for the brett to chew on. No matter what, @Big Sarge is sure to receive a bottle or 6. Also I gotta get some amber lager figured out for September when I go visit the badlands and @Bonsai & Brew. Might sound crazy, but Im gonna also possibly pick up some oak spirals from Austin Homebrew Supply for the sasion / lacto / breet beer. Id like to get some oak tannins in there as well for added body. Might ship those to my inlaws in TX while im down there visiting them and @Jdub. Maybe bring back some Jester King beer and propagate some yeast for that beer. who knows. anythings possible.
  17. Lol, man, let me tell you. Fruited beers are tough. A kettle soured fruited beer is great, but trying to balance the phenols of a saison with the phenols and tannins of some berries is my newest challenge. I guess theres a reason classic lambic brewers age their beers on fruit for months. Trying to rush a fruit beer is proving to be difficult but Im having a lot of fun along the way, Plus since I don't eat much fruit, I figure Im getting some sort of health benefits for drinking my fruits.
  18. Perhaps fill the cooler with water just enough as needed and add ice when you need to. Ive never done it but i think a lot of people do it
  19. Starting judging at a local comp. 

    5A5098D4-5048-415A-8CA2-6B6E8057A563.jpeg

    1. Bonsai & Brew

      Bonsai & Brew

      TTO?  Go get 'em!

    2. Creeps McLane

      Creeps McLane

      This is the wort rally comp. lots of pale ales, belgian pales, ipas, ambers, i think im one of two fruit beers

      41B05E2E-9D08-465D-962F-D1D5F490F34F.jpeg

    3. Creeps McLane

      Creeps McLane

      Not in top 5, so thats a L. Taking it in stride

  20. @Shrike what city do you live in? @K5WX same question Anyone else on here in the Dallas area?
  21. Hi, how are you? Me you ask? I’m good, just stalking your activity. So I guess not much changes... I’m always watching

    1. Big Sarge

      Big Sarge

      Bro, I've been up to my ears in work. I think I've only been able to peek at the forum twice in the past 6 weeks or so. We are about to graduate my last batch of kids from Basic Training, then I'm on to bigger and better things (to include more brewing). It's freaking awesome to hear from you and glad you're doing well. I'll catch up again soon. Take it easy!

  22. I just looked at the instructions online. It does say to add the hop sack to the fermenter. Seems strange to me. I wouldn’t personally do that. But to your question, no the hops sack is not exposed to oxygen in the keg. The CO2 from fermentation has already pushed out the oxygen. As far as floating, I usually add the hops without bagging them. They float for about three days but then they sink, especially true if you cold crash. The stuff all over the hop sack is most likely yeast clumps that are caught on the sack. I wouldn’t worry. for the all grain batch, I’d remove the hops. That’s why you’re bagging them in the boil, to keep out the vegetable matter but isomerize the alpha acids. That’s when they sell bazooka screens and hop spiders. You generally don’t want excess hops or proteins in your beer. How many batches have you brewed so far? I’m all about experimenting but maybe a little research first would keep you from wasting time and money tomorrow.
  23. Switching my regular saison hopping schedule to match that of noble king. So on sunday im gonna do one mash, two boils, three beers. IPA, Hoppy saison and a fruited hoppy saison. This is the last of competition brews for this year as of right now.
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