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Creeps McLane

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Everything posted by Creeps McLane

  1. 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
  2. What about my “botulism” beer? Made from harvesting wild yeast in the forest?
  3. 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.
  4. 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!

  5. Some people say the number one rule in brewing is sanitation. I thinks its "know what youre doing, and why youre doing it" You technically don't know if your beer is done fermenting until you take a gravity reading. I would also add that you can do a fairly simple diacytel test at home to ensure the beer is ready to be packaged. If the beer is done at day 7 and also tastes good and passes the diacytel test, then its good to package. It will not harm it to go another week or even two. So, yes, another reading at day 14 is pointless. But remember, attenuation (average % of sugars a yeast will eat) is only an average. Two readings are needed to prove the yeast is done eating. Keep in mind some yeasts are notorious for stalling out at any point and may test the same for days before finishing the job. Im an honest man. I only kinda go by days fermenting. But Ive also been doing this for almost 6 years. Every beer ive ever made has produced a krausen of varying degrees. Some much more larger than others. I pitch yeast, ferment, krausen appers for days then it falls. when it falls, I raise the temp for a day or three until im ready to keg. Keep in mind I keg, It wont explode like bottles would if you aren't careful. I generally go no less than 14 days because I try to only do brewing things on the weekend. So 14 days fits right into my schedule. If I don't get to it, then ill go 21 days. Doesn't affect the beer in the slightest. Also remember that dry hopping kicks up another mini fermentation, so don't dry hop and then bottle immediately. Know what youre doing and why youre doing it. US-04 is usually a quick mover but if your krausen fell yesterday then its probably not ready. Temperature is a tool, and also a measurement in brewing. At 65 degrees things happen fast. At 35 they happen slow. At 75 they happen too fast for most ales. Don't cold crash until youre sure the beer is done because youll either a) get exploding bottles due to imcomplete fermentation or b) lock in undesirable flavors. Carb the beer for 4 weeks and then decide what you want to do from there. Cold storage will preserve flavors and keep beers fresh while keeping your stored bottles at 70 degrees will age them for the better or worse. Its been a long time since I posted any useful advice. That's why Im goin on a tangent
  6. Are you using ale yeast? What temp are you fermenting at? if i were you... i would ferment my ALE at 65 and then on day 13 or so bring it up to 68 for 24 hours. Then cold crash for 2-3 days if youre bottling and not kegging. Can you ferment a beer in 7 days? Yup. But mostly with precise temp control and gravity readings. The “clean up” is for diacetyl. Yeast will ferment the beer in 7 days but it also creates a bunch of compounds that are undesirable in the process. After the yeast eats all the simple sugars, it looks for other food. So by raising the temp youll keep them from getting sluggish after eating the simple sugars and encourage them to keep on keeping on. So theyll eat the other compounds which will keep diacetyl out of the finished product. Can it be done in a week? Yes. But it would be a shame to ruin a whole batch because you’re impatient. At least go two weeks. Three is better until you can monitor the exact temps and gravity. No two batches are the same. Yeast is a living being, they do what they do when they want.
  7. Buc-ees might be the most ridiculous place in the world

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  8. 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

  9. 👍 bonsai gets me. That’s a very rare thing
  10. "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.
  11. 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
  12. 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
  13. 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
  14. Holy hell!!! Where do you live again??? Crazy how much taller yours are than mine
  15. How are them golden hops there @Bonsai & Brew? i got action in my planter
  16. 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.
  17. 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.
  18. Id leave it. Just pretend its 9% when your drinking it
  19. So your 20% ipa only came in at 19%??? We cant stand for this!
  20. Rite brew is the shiznit. I love that place so much.
  21. No fancy equipment needed

     

     

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

  23. 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.
  24. 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.
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