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Creeps McLane

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Everything posted by Creeps McLane

  1. Thinking about these for this weekends brewday
  2. And with that, brewing at Copper State with my Dad is scheduled! Super excited. Probably wont even hit me until im walking in.
  3. Order them crushed. Trust me. Nothing worse than having everything ready and then your drill goes missing. Or the mill is uneven. Leave large bags unmilled, but if youre ordering for one brew day, get them milled
  4. One question. What size kegs and fermenters? Why not 10 gallons?
  5. Then go with the liquids, or blend one with the belle saison. I think that one is really estery. A little saisonsteins monster would balance it out nicely if you blended the two. Probably shorten the wait time
  6. If you can find some saisonsteins monster. Otherwise I have no problem with belle saison. Wyeast american Farmhouse is quite good too.
  7. 1 pack each. Stress the yeast and get more esters. Screw temp control
  8. OH MY GOD!!! is that so you can have a his and hers tap?
  9. You know what, i was pretty excited about this but today I had a moment when I got super excited for this. Not knowing if they were even going to be in business had me kinda bummed out. Then like 8 hours later they sent me an email. If you haven’t noticed, im a sucker for father, son time with my dad. This is so cool that he gets to come brew at a real brewery with his son. Not to mention, a beer his son made and named after him. Makes me so happy
  10. Gotta work this into my brew schedule.
  11. Im certainly not going to disagree with your methods. Its exactly what I used to do also. And brewing changes all the time. Common practices change, ingredients change, things progress. However, the brewing network had a rep from white labs on a number of years ago and she practically dropped when Justin said he makes a starter three days before. She said one day is all you need. She mentioned autolysis. That is pretty much an unheard of thing these days though. Thats why everyone did a secondary with every single batch. They figured the quicker you got the beer off the yeast the better. But now they say the longer contact with the yeast, the more itll clean up its own off flavors. So again, in the words of Method Man & Redman: ”Do what ya feel and ima follow”
  12. Day before and pitch active. I paid for that starter, it gets added to the beer. I dump nothing!!!
  13. Its an ale, 1L should be fine. I say do it. Better than no starter for sure
  14. Gonna brew this weekend. Itll be a dumpster beer but itll be great. Ill brew it this weekend, and then crack a bottle every birthday that the world is still spinning and im still sucking some version of air. probably a pale malt, wheat, rye and dextrin grist. Then add some old moldy hops from the first year i grew hops. Prop up some Jester King yeast and let it work for a few weeks then add some brett. Throw a shirt over it and forget about it until maybe march of next year.
  15. Missed the anniversary. Sorry bout that. not pictured: @C-ya
  16. This turned into a very nice discussion if you ask me. Top notch
  17. Question, what does hop utilization have to do with mashing? Unless your mash hopping but still your not hot enough to get utilization are you? Youre just stealing the oils and flavor. now, hop utilization vs gravity would be a discussion on partial volume boils vs full volume and wed be back to talking about max saturation points again. Cant get away from the topic
  18. 1.050 vs 1.052? Shoot, i could sneeze into my mashtun and get that much sugar out of my schnoz.
  19. So youre telling me truly batch sparging vs biab yielded the same gravity worts? as for your question, I think the cooler is your bag then. You know? Theyre doing the same thing right? Only thing would be if the density of the wort is stronger at the bottom below the bazooka screen. Unless you tip it?
  20. Well, dont quote me on this but I believe we’re achieving the same result in different ways. I think you have less water therefore less area for the sugars to go. They have no choice but to stay in the grain. With more water in BIAB im giving the sugars more places to go. Did I explain that right? everything has a max saturation point, if thats the right word. Im trying to think of an analogy... sparging: two bowls, one gallon each, one has two drops of food coloring and the other has one. Representing first runnings and then sparging. Combine, should be the same as: biab: one bowl, Two gallons of water, three drops food coloring. thats not really right. I guess youll say the efficiency wont be the same but I think its close enough to not care. Whats more important to me is getting things like my boil off rate dialed in. They both determine the gravity right? plus i need to justify my 20 gallon kettle.
  21. You bet your ass i do! Its probably the most worrisome part of my brew day. My herms coil is great but I didn’t use it last batch and i recirculated the wort differently to accommodate. But with a cooler, shouldnt be a problem
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