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Creeps McLane

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Everything posted by Creeps McLane

  1. No sir, I may be a bit strange but I'm no south paw. Although I can some what swing a bat left handed
  2. I can't either, I phone 5c 9.2. Seems to upload all the way then give me an error message
  3. I like post quite a bit, but it still has me wondering things. Ive made 15 batches and 6 had a twang to them, some more than others. The ones that had no twang all had a 60 min partial boil. I pretty much came to the assumption that you cant just add a can of HME to already boiled water and yield a perfect batch. Now what really has me perplexed is my last batch of Brew de Ale ze Bub has a slight, slight twang to it. I did a hop stand for 45 min at 170 degrees. Really didnt expect it with that batch since I did that hop stand. But i still did the LBK top off that youre talking about, do you think I should stop that?. I have a big enough pot to boil 3 gallons so I could always do a full boil, Id just need to keep more ice on hand. Good thing I live in WI and snow is usually abundant. I believe in the Extract Twang, and I despise it. I also depise those of you that have never had a batch with the twang.
  4. see, this is a source of a whole different debate here. Thats the priming sugar you use and how it differs. some say its all the same, sugar is sugar and its all the same. In my experience, sugar cubes and bottle priming give you a steady and calculated increase ratio for days conditioned and carb level. When I use corn sugar, I feel like its a slow gradual climb and them BOOM, beer is carbed. I agree, drink IPA's as soon as their carbed, just dont waste beers sampling and figuring that hey, week four produces primo beer.
  5. 1) Temp control is key. If you cant keep the WORT temp around 65 degrees youll get green apple beer. I do 62 now and really practice my patience. (For my Safale US-05) Obviously differs per yeast 2) Patience is key. Waiting the 3 weeks for fermenting is easy, its once its in a bottle thats hard for me. 2 week conditioned beer sucks, 4 is the earliest I would taste anything that wasnt kegged. Then determine when you think itll be ready to drink 3) Experimenting is good. As long as it wont ruin the whole batch, do what you want. See what a beer tastes at each week of conditioning, try different yeasts, stick some bottles in the fridge for a month and some at 70 degrees for a month and see the difference. 4) Yeast is HUGE!!! I proof mine now almost all the time. I dont use MB yeast but I do think you can. Maybe just use two packets??? I dont know, I just like buying bulk packs off amazon and use whatever yeast I feel appropriate. When I first started I thought about Hops and grains, thats about it. Yeast is possibly the most important part of brewing. Its the thing that actually turns your wort into beer, and it sounds like a tedious process. Treat your yeasties right yall 5) Be prepared. I can crank out a batch of MB in 20 minutes if I have a batch of StarSan ready. Otherwise a 60 minute boil with mashing grains takes me about 3.5 hours. Either way, Its a bad thing to be running around looking for your spatula or bottling and all of a sudden you realize you dont have enough bottles. 6) Be clean, like real clean. I feel like why even say this. if you want to brew with dirty equipment then you deserve crappy beer. Im a sloppy person but my brewing equipment is perfect come brew day. I wash, store, and on brew day wash again and sanitize. You should do the same unless youre prepping the night before ie bottle cleaning. Oh and... 7) Bottle cleaning sucks. You know what the solution is? Make a friend or get your spouse involved cuz cleaning 25 bottles vs 50 is an amazing thing. If not, suck it up and do it. Bottle brushes have a little loop on top that I stick my pointer finger through and spin my finger. Amazing how long it took me to realize I could do it that way. 8) Taste your beer prior to bottling. Or take a hydrometer reading but I think your taste buds could tell a beer that needs to be fermented longer. You should taste malt and hops, not sugar. You stay up on a Friday washing bottles all night only to taste your beer Saturday and realize you need a few more days... bad situation. 9) Batch Priming is good. It may sound like more work but its not, trust me. I made maybe 10 different 2 gallon batches yielding 21 bottles at 12oz per bottle priming batch. Then I bought extra LBK's and batch primed... Next batch I got 23.5 bottles at 12oz by batch priming. Now its all I do. While Im sanitizing bottles Im boiling my priming solution. It literally adds 1 minute to bottling day. 10) Have fun. When I brew I put on a new album, lay out my hop schedule, and just go. I have a brew buddy and we make 5 gallon batches of IPA's cuz thats what he likes. Me, I make 2 gallon experimental batches of whatever I want or whats on sale. When I brew with my buddy, we joke and drink and maybe if the hop schedule permits, we sneak out for a smoke. And then we wash our hands... and continue drinking. Dont worry about your brew, just put it in your basement or closet or wherever and forget about it for 3 weeks. Dont poke, dont prod, just let it be. This is a fun hobby, let it stay fun. Thats all I got, agree or disagree or add your thoughts cuz Im not perfect. Ive made 15 batches and three ended up down the sink. One was bad fermenting temps, one was bad yeast and one I cant explain. Like I said, Im not perfect but ive noticed a lot of people posting on here asking for newbie help. Here it is. This will get you a step ahead of the game. Go Pack Oh and take notes. Hard to duplicate the perfect batch if you cant remember what the heck you used.
  6. temp control. patience and temp control. Dont even waste your time if you cant do both unless you like ucky beer
  7. How long did you refrigerate them for before opening? Ive had beers conditioning for months and 24 hours in the fridge still yields no carb. needs at least 3 days for some brews Also I use corn sugar for batch priming and its taken longer than two weeks for bottles to firm up. by week four it seems like they firm up perfectly but also I would agree that maybe your caps are bad. Ive had that too... unfortunate.
  8. Made two experimental batches two gallons each. Breiss golden Pilsen with the following hop schedule. 1st batch 1/2 oz sorachi ace @60 3/4 oz sorachi @ 20 1/2 oz sorachi @ 10 2nd batch 1/2 oz el dorado @ 60 1/4 oz Polaris @ 20 1/2 oz of both mt hood and el dorado @ 5 min I'll let you know. Just give me two months
  9. Polaris 20.8% alpha listed as an aroma hop Mt. Hood 5.8% alpha also an aroma Sorachi ace - listed as a dual El dorado 11% also a dual Lb of each. That's 64 oz, used a total of maybe 4 oz in a total of 6 gallons today. Any suggestions on a recipe? Only ever heard of mt hood
  10. throw that stuff away, sounds terrible. Buy a new recipe. Let me drink some and tell you how it is. Then let me drink the rest
  11. Anyone in my area? Packer fans? Hinterland? Titletown? Badger State? Ale asylum? New Galrus? Lakefront? am I missing any?
  12. This is my beer diary. to re-create perfection you must take notes
  13. This Founders Centennial IPA Im drinking is extremely bitter to me. Its rated at 65 IBU's Founders Double Trouble is rated at 86 and it doesnt bother me at all. Josh R taught me something tonight. Im going to print that post off, and the link and keep it in my brew diary. Endless knowledge on this forum
  14. Gonna have to let this Batch age for a bit. Calculated on Qbrew (shout out to Rick Beer) came out to 139 IBU's... LOL didnt taste that bitter at bottling. Well see.
  15. How come it doesnt calculate the IBU's when you put in a MB HME for grains? Would be nice to know
  16. Dude!!! Your #3 and #4 nozzles are on the wrong LBKs!!! Did you look? Be honest, I got you a little
  17. Imagine if you will... February, Green Bay WI... A foot of snow staring at you, your snow blower idling in anticipation. Youre thinking "Shoot, its cold out here... Better get a bottle of my very own Snowblower Bourbon Batch" That sir is the exact scenario for which I used some bourbon. I have (9) 16 oz bottles with bourbon and (37) 12 oz bottles w/o to compare. I was on the fence about the bourbon until I had a Hinterland "White Out" White IPA from bourbon barrels. High IBU and High ABV, It made me a believer
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