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Creeps McLane

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Everything posted by Creeps McLane

  1. Ive brewed quite a bit lately. 25 gallons in two weeks. But ones a lager and itll take awhile. Perhaps Ill do my old trick of a two day sour brew. I did pick up some gooseberries today for such an occasion. day 1- mash, bring up to 180, cool to 100, pitch lacto day 2 or 3- boil, cool, pitch yeast.
  2. This always reminds me of the 2018 MUG meet up
  3. Where are you getting those exotic ingredients like idaho 7 and vics secret?
  4. See, are we talking about the “tablespoon” of vanilla, or the “tablespoon” itself. Im guessing any food product sold on the shelf should be “food grade” and free of bacteria. The tablespoon itself on the other hand, i would sanitize.
  5. Id just stick it in boiling water for a minute or five. Then wait for it to cool obviously eh?
  6. Wouldnt be a trip to the LHBS without stopping for some Three Floyds!

    6830B5AA-4CA0-49C5-91A8-652694D0AE13.jpeg

    1. Jdub

      Jdub

      that's just wrong for you to post that! LOL

    2. Creeps McLane

      Creeps McLane

      Just poured my second one. Nap time coming soon. Ill be back to 0.00 by the time I wake 

  7. Ritebrew has it. They dont have everything, but they had that. I had to sub liberty for mt hood for example.
  8. Ordered all the ingredients for this. Itll be the first wort my counterflow chiller sees. As soon as the conical opens up, this is going in. Its a Schells firebrick clone. I previously told @Bonsai & Brew i wasnt the biggest fan of that beer, but a guy should get through at least half of his sixer before he opens his big mouth. Im really liking the firebrick / nordeast combo. Start with a nordeast or two and then finish with a full flavored similar beer. One two punch
  9. Hope all is well my friend.  Long days and pleasant nights there Gunslinger

    1. Big Sarge

      Big Sarge

      All is well, brother. Shit got real for awhile there, but things are normal once more. I've made some big swings in upgrading recently. Bought a large fridge converted into a kegerator, converted a picnic cooler into a mash tun, and bought a 10 gallon kettle. I'm currently carbing my first AG batch and fermenting my second. Pretty exciting stuff! 

      Hows your brewery coming along? I'd love to say I have enough time to catch up in the forums, but that's a lie. 

      Take care and thanks for the sentiment. 

  10. For those following along at home, its hard as a rock... I should've saved some grains from this weeks brews for the beast balls. Damn.
  11. One week later, im about to make my “beast balls”. Thinking ill chew on some GNO and see if they taste anything like quick oats
  12. I was thinking to myself today "cant you sneak in a brew day during the week? I mean the pipeline is awfully low". So I said, Self, that's a damn good idea. Went home, drew up a recipe fpr a simple 5 gallon BIAB. Prepare tomorrow, Brew on Wednesday. Well, then my phone buzzed and an event was added to the family calendar. Apparently my wife will be with my sister tomorrow night, kids will be at my parents so of course Ill be brewing tomorrow. Salts are measured, kettle is clean, grains are milled, should be set. Oh hell yeah!!!
  13. Ive been milling my GNOs everytime ive used them. Havent seen a retailer that says not to mill then yet but no one says “must be milled”. I had to refer to a pro brewer forum where it said they mill them up. Anywho, not my real question. Every week i make my own energy concoction of quick oats, honey, PB, and chocolate chips. Think i could use golden naked oats instead of quaker? And not mill them for my home made bars?
  14. That fresh hop beer had some wild yeast in it from white labs but I don't think it was supposed to sour it... Drink ASAP.  I gave one to a buddy and he said it was really fizzy but he only had it in the fridge for a few hours and he said he was carrying it in his back pocket, rookies... 

     

    PS, yes I know everyone can see this.  I have no shame

  15. I remember hearing about this on the brewing networks “hop and brew school” podcast. Its hard to remember whats spoken about on what episode but maybe the hop format show or the hop oil fractions show talks about these.
  16. I agree. I brewed 10 gallons this weekend, 5 gallons AG wouldve taken just as much time, 2 gallons wouldve taken just as much time. Brew more now so you dont have to brew later. Split yeasts, add fruit, experiment and youll learn twice as fast
  17. My bottle washing method: drink beer recycle bottle brew beer buy new bottles its more money but a lot less work
  18. Beersmith costs money. Its super nice if you plan on brewing AG. After a few batches you input your systems figures and then you never have to woory about it again. I dont measure anything anymore, the program does is all for me
  19. Mash water + displacement of grains lets you know your volume which would let you know how full your kettle is gonna be. Youll lose water absorbing into the grains so you should be left with 1.6 when you lift out your bag and give it a slight squeeze. If you want to have 1 gallon at bottling then you’ll need the lbk. Assuming a slight loss to trub in the glass carboy youll end up with maybe 0.8ish gallons at bottling. Beersmith assumes a boil off rate. Thats dependant on your kettle and vigor of boil. I triple the assumed loss with my set up which includes loss in the lines and pump. I put the hops for your recipe at 60 minutes just because you really didnt say what you intended to do for a hopping schedule. Stupid question but your grains are milled right?
  20. @StretchNM Using beersmith stove top mini biab, batch size changed to 1 gallon, mash profile of biab medium body (obviously no sparge) OG: 1.057 FG: 1.014 ABV: 5.7% SRM: 7 IBU: 40 mash water: 1.76 Volume needed: 1.94 preboil: 1.6 post boil: 1.3 into fermenter: 1.3 bottling / trub loss: 0.3 bottling volume: 1
  21. I remember last year, one day i walked out in the yard and it smelled like woodstock 1969. Thats when i knew they were ready. I havent had that with this years crop but i havent been over by them twice a day, staring, shining a flashlight at night, telling them bed time stories like i did last year. Im either gonna use gulo ale yeast, saisonsteins monster or 05 if i have it. Gulo would be nice, that stuff cranks out a beer in days. I input the recipe in beersmith, i figured 3 oz of each hop at 30 minutes would be good. Im at 92 ibus. I hope thats not accurate
  22. Hey! Youre brewing guru too! Internet high five!

  23. Whatcha planning there bud? Im gonna go with mostly golden promise, a touch of oats, rye and munich
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