South Carolina SC midlands area brewers

[carpathia]

DIY have a website/inventory? I'm curious why BetMar has nothing to do with PSB (or at least hasn't come up yet).

 

[TravelingLight]

DIY have a website/inventory? I'm curious why BetMar has nothing to do with PSB (or at least hasn't come up yet).

Good question and I'm honestly not sure about BetMar and PSB. I'm guessing because Rick (I think that's his name at BetMar?) is more of a wine guy, yes? I used to buy all my stuff from BetMar because it was convenient to run out there on my lunch break. But now that I get the discount at DIY, I just make the drive out there (plus it's an excuse to get some dogs from Jimmy's).

DIY has a website, but doesn't list much inventory. But the great thing about being in PSB and being FB friends with Kevin is you can just FB message him if you need to know if he's got X grain.

 

[catdaddy66]

What'd that sack of 2-row run you? I haven't checked Kevin's bulk prices in a while.

I think it was $55 + tax... But the 10% discount applied.

 

[carpathia]

Sounds like a good price. What kind of rig are you running?

 

[carpathia]

I also like the idea of feeding the fermenter sugar. I know The Bruery does that for their big beers. Personally, I think it's only necessary for really big beers (like 14%+), but it could be cool to try it out with this beer. Let me know if you do, I'm curious how it goes.

I'll probably have a bottle with your name on it!

Just took a gravity reading for my Export Helles; OG 1.056, FG (prelim) 1.009, for an ABV of 6.17% and an AA of 83% (WLP 833/German Bock Lager). Guess I brewed an export Helles and fermented a Hellesbock at much higher attenuation than what the yeast is rated for. Time will tell how clear it drops and how tasty it is, but I have high hopes.

 

[catdaddy66]

Sounds like a good price. What kind of rig are you running?

LOL! My rig? I am a neanderthal when it comes to my 'rig'... Ten gallon igloo cooler as a mashtun, 8 & 10 gallon kettles on a cheap turkey fryer burner, swamp cooler for fermentation temp control and I bottle exclusively.

Bare bones, baby!!

 

[carpathia]

LOL! My rig? I am a neanderthal when it comes to my 'rig'... Ten gallon igloo cooler as a mashtun, 8 & 10 gallon kettles on a cheap turkey fryer burner, swamp cooler for fermentation temp control and I bottle exclusively.

Bare bones, baby!!

Hey, if it makes good beer, then it's all good!

 

[catdaddy66]

Hey, if it makes good beer, then it's all good!

I was actually discussing just that with Kevin today. In the back of his floor space he has a 3 keggle and burner set up that is shiny and sweet. I wondered if he had noticed any noticeable differences brewing on that space age looking rig or, say, BIAB... He said "very little" difference in the final product.

I like my beer and so do some friends/ family as well. Hell, I just upgraded to a digital thermometer from a floater that I have used for 5 years.

Of course, I didn't upgrade from VHS to DVD until around 2008! I have to be dragged kicking and screaming into the 21st century!!

 

[Lifer59]

I bet you still have your Blockbuster card.

 

[carpathia]

Started gelatin fining my helles tonight, going to bottle/keg wed or thursday. Starting 3L starter step 1 of 2 for the super 90... going to have a rocket going off come Sunday!

 

[DIYBrewHouse]

Maybe I should chime in and say hi to the group. Many of you guys/gals already know me. I'm Kevin @ DIYBrewHouse. 26 pages of feedback from local homebrewers. I won't even pretend to say that I've read everything. I will say thank you. Skimming thru and stopping on topics of discussion brought smiles to my face. We have a vibrant and well alive homebrewing community. I already know many of you by face/name. I'd like to know all of you. Cheers. Kevin

 

[catdaddy66]

Maybe I should chime in and say hi to the group. Many of you guys/gals already know me. I'm Kevin @ DIYBrewHouse. 26 pages of feedback from local homebrewers. I won't even pretend to say that I've read everything. I will say thank you. Skimming thru and stopping on topics of discussion brought smiles to my face. We have a vibrant and well alive homebrewing community. I already know many of you by face/name. I'd like to know all of you. Cheers. Kevin

Kevin!! What's up my man? I extoll the virtues of DIY every chance I get! Glad to see you on the board.

The tasting is still on for Saturday 6-30, right? I have some recent brews to bring and hope to see some HBT members there (Travelinglight, I am looking at you! Lol) to share with.

 

[DIYBrewHouse]

Yeast: It was a tough call. Brewer's Friend says the top 5 yeasts for a RIS are as follows:

Safale - American Ale Yeast US-05 186
Safale - English Ale Yeast S-04 93
California Ale Yeast WLP001 78
Dry English Ale Yeast WLP007 71
American Ale 1056 70

Per Mr. Malty's yeast bank, the WLP001 are the same WY 1056; everything points to US-05 being the same as well. That basically leaves S-04 is basically WLP007 (Whitbread); so it's either "clean American" or "clean british." Brulosophy did a good laydown of 090 v. 001 here: http://brulosophy.com/2014/10/06/is-san-diego-really-all-that-super-a-yeast-comparison/. I like it over the American Ale blend for it's higher apparent attenuation (range of 76% to 83%) and high alcohol tolerance. I might add a pound of sugar at or after high krausen directly to the fermenter to really spur it on.

I saw people say if you dump soaking bourbon into the fermenter, it'll taste like a table leg. I'm getting some bourbon barrel cubes from MoreBeer that i'll be throwing directly into the primary, with maybe some of the leftover soaking bourbon.

How long do you recall primary-ing for? I'm thinking I should have plenty of viable yeast after only 4-6 weeks. Next up will be a Belgian Quad Christmas Beer (though probably not spiced).

Interesting. WLP001 and WY1056 (and possibly US-05) were isolated from Sierra Nevada yeast strains. Both (all 3) are very clean and alcohol tolerant enough to chew through a RIS. S-04 maybe came from a Fullers strain. WLP007 from Whitbread. Those two are English strains and by nature will flock out of solution more readily than their American counterparts. However, WLP007 will hang around longer than S-04.

Of those yeasts you mentioned, I would use WLP007 in a RIS. If I had my choice, I would build a big starter of WLP013 and roll with it. Really depends on where you want it to finish out. London Ale is going to take a big RIS down into the mid 1.020's range. For some, that might still be a bit underattenuated. However, it will produce enough character to carry the beer through an extended aging (12+ months). Even more so if you are planning on oak cubes/chips/spirals/barrel.

 

[TravelingLight]

Kevin!! What's up my man? I extoll the virtues of DIY every chance I get! Glad to see you on the board.

The tasting is still on for Saturday 6-30, right? I have some recent brews to bring and hope to see some HBT members there (Travelinglight, I am looking at you! Lol) to share with.

One day we are gonna make it happen! But this weekend I'll be at the Funk Collective festival in Charleston drinking my weight in barrel and funky beers.

 

[DIYBrewHouse]

Kevin!! What's up my man? I extoll the virtues of DIY every chance I get! Glad to see you on the board.

The tasting is still on for Saturday 6-30, right? I have some recent brews to bring and hope to see some HBT members there (Travelinglight, I am looking at you! Lol) to share with.

Yes it is this coming Saturday 6/30! Would love to see a big turnout, but alas it's start of summer and vacation time for many. As always, thank you for the kind words towards DIY. I have been a HBT member for a while, but in the background and have not commented much on threads. For the most part, I've wanted you guys to have a place to openly debate good/bad about XYZ homebrew shop or online store. I appreciate all the feedback from this thread. My goal as a LHBS is to provide the highest quality products and services to you guys. I'm open to hearing both positive and negative. Without the negatives, we don't always improve. Cheers Guys!!!

 

[Morrey]

(plus it's an excuse to get some dogs from Jimmy's).

TL....yeah, Kevin at DIY is one of the good guys! BTW...where is Jimmy's? When I stop in to see Kevin I have looked for a place to grab a bite nearby.

 

[TravelingLight]

TL....yeah, Kevin at DIY is one of the good guys! BTW...where is Jimmy's? When I stop in to see Kevin I have looked for a place to grab a bite nearby.

Hey old friend! Head down Two Notch, towards downtown. It's a few miles down the road beside the Baskin Robins. In a gas station (Exxon?). Best dogs in Cola, HANDS DOWN.

 

[Morrey]

Great will try that! Some of the best food is found in gas stations. A co-worker took me to a gas station in Lexington and had some of the best pit cooked BBQ around. I think the guys name was Ronnie but not sure.

Enjoy Charleston! Pam and I are going to AVL next week for a brewery crawl...want to try Pisgah Brewing in Blk Mtn as we heard nice things about it.

 

[carpathia]

Interesting. WLP001 and WY1056 (and possibly US-05) were isolated from Sierra Nevada yeast strains. Both (all 3) are very clean and alcohol tolerant enough to chew through a RIS. S-04 maybe came from a Fullers strain. WLP007 from Whitbread. Those two are English strains and by nature will flock out of solution more readily than their American counterparts. However, WLP007 will hang around longer than S-04.

Of those yeasts you mentioned, I would use WLP007 in a RIS. If I had my choice, I would build a big starter of WLP013 and roll with it. Really depends on where you want it to finish out. London Ale is going to take a big RIS down into the mid 1.020's range. For some, that might still be a bit underattenuated. However, it will produce enough character to carry the beer through an extended aging (12+ months). Even more so if you are planning on oak cubes/chips/spirals/barrel.

Got my first 3L step of WLP 090 rolling along; going to cold crash tomorrow, decant, and throw on another 3 liters. I'm going to soak the bourbon barrel chunks you sold me into some beam bonded, dump that, re-soak, and then throw into primary for a week or three in a few weeks.

 

[carpathia]

Great will try that! Some of the best food is found in gas stations. A co-worker took me to a gas station in Lexington and had some of the best pit cooked BBQ around. I think the guys name was Ronnie but not sure.

Enjoy Charleston! Pam and I are going to AVL next week for a brewery crawl...want to try Pisgah Brewing in Blk Mtn as we heard nice things about it.

I'm a huge fan of Midwood, but i'm quite confident their Hazy Little Thing tap was mislabeled last I went.

 

[SHAIV]

Maybe I should chime in and say hi to the group. Many of you guys/gals already know me. I'm Kevin @ DIYBrewHouse. 26 pages of feedback from local homebrewers. I won't even pretend to say that I've read everything. I will say thank you. Skimming thru and stopping on topics of discussion brought smiles to my face. We have a vibrant and well alive homebrewing community. I already know many of you by face/name. I'd like to know all of you. Cheers. Kevin

Hey man. Welcome! Ive heard nothing but good things about you and your shop. Id love to come by some time. Its just that your are about 35 min away from me and i dont ever have an hour plus shopping time to kill. I wish you were closer to me but maybe one day ill be able to swing by

 

[Morrey]

I'm a huge fan of Midwood, but i'm quite confident their Hazy Little Thing tap was mislabeled last I went.

Not familiar with Midwood. Would like to try it if you don't mind letting me know the location.

 

[TravelingLight]

Not familiar with Midwood. Would like to try it if you don't mind letting me know the location.

I think he's talking about Midwood Smokehouse? If so, it's in the Whole Foods shopping center at Devine and Fort Jackson Blvd. I haven't been in a while, but it's solid.

Ever since Cock Pit BBQ in the BP station on Bluff Rd closed, I can't find legit Texas brisky anywhere in Cola. The best thing available is from City Limits. And it's pretty damn good, but it's a food truck. And I still say the best (vinegar-pepper, screw everything else) pulled pork cue in Cola is Little Pigs on Alpine Rd.

 

[Morrey]

I think he's talking about Midwood Smokehouse? If so, it's in the Whole Foods shopping center at Devine and Fort Jackson Blvd. I haven't been in a while, but it's solid.

Ever since Cock Pit BBQ in the BP station on Bluff Rd closed, I can't find legit Texas brisky anywhere in Cola. The best thing available is from City Limits. And it's pretty damn good, but it's a food truck. And I still say the best (vinegar-pepper, screw everything else) pulled pork cue in Cola is Little Pigs on Alpine Rd.

I like Little Pigs, and as far as commercially available 'que goes...not bad at all. Of course you and I were raised cooking whole hogs on the pit w/vinegar and pepper only, so complete bias is totally understood!

I have been making a house Special Bitter that is smooth and flavorful, but not overly assertive to drown out any food you may wish to pair it with. In specific, I was thinking how nice it is paired with smoked brisket I make at home. I also have been working on perfecting smoked "Dino Ribs" that are amazing. Has a brisket flavor but maybe even better...mouthwatering.

 

[TravelingLight]

I like Little Pigs, and as far as commercially available 'que goes...not bad at all. Of course you and I were raised cooking whole hogs on the pit w/vinegar and pepper only, so complete bias is totally understood!

I have been making a house Special Bitter that is smooth and flavorful, but not overly assertive to drown out any food you may wish to pair it with. In specific, I was thinking how nice it is paired with smoked brisket I make at home. I also have been working on perfecting smoked "Dino Ribs" that are amazing. Has a brisket flavor but maybe even better...mouthwatering.

View attachment 577022

Love it! I've been doing some beef ribs when I have the itch for brisky but don't feel like the endeavor. I treat them just like my brisky: injected with my beef injection (beef broth based), rubbed with A1, then kosher, coarse black pepper, and a little garlic powder. But it's been months since I've done a packer and I'm getting the itch!

 

[Morrey]

Now you are talking! Sounds outstanding. Got to have something excellent to eat so we can have something for our gold medal beers to wash down.

 

[carpathia]

I think he's talking about Midwood Smokehouse? If so, it's in the Whole Foods shopping center at Devine and Fort Jackson Blvd. I haven't been in a while, but it's solid.

Ever since Cock Pit BBQ in the BP station on Bluff Rd closed, I can't find legit Texas brisky anywhere in Cola. The best thing available is from City Limits. And it's pretty damn good, but it's a food truck. And I still say the best (vinegar-pepper, screw everything else) pulled pork cue in Cola is Little Pigs on Alpine Rd.

Yep, right next to whole foods. They do hickory smoked texas style (which, tbh, I was disappointed in at first because I came to Carolina and wanted Carolina 'que), and their brisket burnt ends were fabulous, along with the smoked burgers and cheesesteak. There's also pot smokers (I think that's the name) next to the Saucer, but haven't been inside yet, just smelled the heavenly aroma several times.

 

[carpathia]

Got the inlaws coming down. Going to do the imperial stout and maybe some whole spareribs on the pitbarrel this weekend; guess I won't be making the tasting @ DIY.

 

[SHAIV]

Great will try that! Some of the best food is found in gas stations. A co-worker took me to a gas station in Lexington and had some of the best pit cooked BBQ around. I think the guys name was Ronnie but not sure.

Enjoy Charleston! Pam and I are going to AVL next week for a brewery crawl...want to try Pisgah Brewing in Blk Mtn as we heard nice things about it.

Youre talking about PKs bbq? I think. Then it says a taste of heaven underneath it? At the zooms on highway 1? I drive by there all the time and it does smell good. Thats my side of town but never ate there... maybe i should try it out

 

[SHAIV]

I think he's talking about Midwood Smokehouse? If so, it's in the Whole Foods shopping center at Devine and Fort Jackson Blvd. I haven't been in a while, but it's solid.

Ever since Cock Pit BBQ in the BP station on Bluff Rd closed, I can't find legit Texas brisky anywhere in Cola. The best thing available is from City Limits. And it's pretty damn good, but it's a food truck. And I still say the best (vinegar-pepper, screw everything else) pulled pork cue in Cola is Little Pigs on Alpine Rd.

Dude you dont like southern belly? I ate there a few times and thought it was great! I used to deliver that area near you