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Big Sarge

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Big Sarge last won the day on June 21

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  1. Definitely bumping up the sulfates! Not too bad otherwise.
  2. Curious, what are the salt additions it's quoting?
  3. 🤘🏻I like it! I think I might have to try some out in a hot El Paso garage once I get there. Have a standard brew in the fermenting fridge, and let the Kveik ride the lightning!
  4. Nice. Pretty crazy stuff. Any noticeable difference? Would you only use it for IPAs?
  5. Alright, after reading the latest issue of BYO, who has brewed with Kveik?
  6. And FYI, I think @Bonsai & Brew is the Alt King lol
  7. I only have one instance of experience to refer to, but I really feel like it's a moneymaker to allow it some extra Lager/conditioning time. It was difficult then and probably would be more difficult now to put that into practice though!
  8. What yeast are you using and fermenting at? Mine was more coppery, with a touch of roasty and sweet. I like how the cooler fermentation equates to s cleaner beer. I lagered mine in the cold garage for 30 days during the winter, before I had the fermentation fridge. I'm really excited about making an all grain version.
  9. I'm looking to try my hand at another Alt this fall. My first attempt was extract and bottle carbed all to hell, taking away from a promising beer. I don't have many (any) references either, but I do know like the style.
  10. Update: they only had 1 Wyeast Farmhouse available online, so it'll be a 50/50 blend with Wyeast 3712 French Saison.
  11. Makes sense. I just wanted to play with my new toy! If it gets here, of course...
  12. So, if I get the green light to order supplies tonight, I'm hit with another problem. My malt mill still hasn't shipped, because of the virus and all. I could easily see having the ingredients here before Saturday, but no promises on the mill. I could easily order the grains crushed, but I really wanted to try my hand at doing my own. Maybe I shouldn't, given the time constraints? I'm sure not brewing it this weekend wouldn't be a complete show stopper, but I also don't want to rush later. The mill would likely only take a day or two to get here (shipping from San Antonio). Maybe I could add a pound of unmilled 2 row to the order, for practice and research and all?
  13. My current keg collection is a 3 gal corny, a sixth barrel (5 gal) sanke, and quarter barrel (7.75 gal) sanke. Fermenters include multiple buckets, 5 galling carboys, and a 7 gal fermonster. My kettle is 10 gallons.
  14. Here we go, really want to see this through and quick, regardless of how many times the wife rolls her eyes. Rough draft... Oklahoma's Last Stand Saison (8 gal) 11# Pilsner 4# White Wheat 1# Clear Candi Sugar .5 Simcoe FWH .5 Simcoe 60min 1.0 Amarillo (WP) 1.0 Amarillo (DH) 2x Wyeast Farmhouse Ale Pretty straightforward, keeping it medium gravity.
  15. The monster seems unavailable at my new go-to online retailer. I like my liquid yeast to only be on the road no more than 24 hours on an ice pack. Probably go with the Wyeast Farmhouse.
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