South Carolina SC midlands area brewers

[SHAIV]

You missed my Sage Saison at beer club. Light turnout but those that were there said it was pretty good.

Yeah man. Not a big fan of saisons but id try it, especially since my name is Sayge(sounds the same but spelled differently)

 

[TravelingLight]

Just got back yesterday from beach vacay with my inlaws. I threw together an easy, quick (9 days grain to glass) pale ale to clean out some freezer hops (citra, galaxy, vic secret). I went back and forth on how I wanted to take it down to the beach. Finally decided to hell with it, and just took the whole keg and a co2 tank. We crushed the keg in 3 days, not too shabby.

Roger, Roger Pale Ale:

 

[SHAIV]

Looks tasty! I had thought about how to do that too. I ended up filling a cooler full of store bought beer

 

[Cheesy_Goodness]

I'm just impressed you were able to find room in the car for a keg and a co2 tank. Ours is usually packed so full we barely have room for passengers haha

 

[SHAIV]

Yeah thats true. The back of our van barely had enough room for me to see out the rear view mirror and thats only because i put all the beach chairs and carts on top. You need a lot more stuff when you have kids

 

[TravelingLight]

I'm just impressed you were able to find room in the car for a keg and a co2 tank. Ours is usually packed so full we barely have room for passengers haha

Yeah thats true. The back of our van barely had enough room for me to see out the rear view mirror and thats only because i put all the beach chairs and carts on top. You need a lot more stuff when you have kids

Haha no kidding. Thankfully, no kids for us at least not currently or in the foreseeable future. But we still took two cars. And even with the seats laid down in the back of my old Yuckin, this is how she traveled...

 

[SHAIV]

Haha riding shotgun? Thats the only way to travel! Lol
Man i went to water my hops this morning and there was cat poop in my raised planter! Wtf? Im setting out some antifreeze for that little bastard. Is that so wrong of me?

 

[TravelingLight]

Haha riding shotgun? Thats the only way to travel! Lol
Man i went to water my hops this morning and there was cat poop in my raised planter! Wtf? Im setting out some antifreeze for that little bastard. Is that so wrong of me?

Nah, that's what we used to do for feral cats. Is it likely a shiitty feral cat?

 

[Cheesy_Goodness]

Haha no kidding. Thankfully, no kids for us at least not currently or in the foreseeable future. But we still took two cars. And even with the seats laid down in the back of my old Yuckin, this is how she traveled...

Not only did it keep you in beer for a few days, she's also your ticket to the HOV lane. Expertly done

 

[carpathia]

I went back and forth on how I wanted to take it down to the beach. Finally decided to hell with it, and just took the whole keg and a co2 tank.

I invested in my first 1.75 gallon keg kit with a CO2 cartridge regulator and ball-lock connected tap solely so that I could easily carry a small-ish amount anywhere and dispense directly from the keg.

Also jealous you turned around one so quick; my weekend's Helles only attenuated down from 1.056 to 1.036 in the past week; probably need another before I can even think about ramping up.

 

[SHAIV]

Nah, that's what we used to do for feral cats. Is it likely a shiitty feral cat?

I dunno. I just know it has to be cat poop. Probably one of my neighbors cats. Theres like 3 of them and i dunno whos they are so they need to leave my house alone

 

[TravelingLight]

I invested in my first 1.75 gallon keg kit with a CO2 cartridge regulator and ball-lock connected tap solely so that I could easily carry a small-ish amount anywhere and dispense directly from the keg.

Also jealous you turned around one so quick; my weekend's Helles only attenuated down from 1.056 to 1.036 in the past week; probably need another before I can even think about ramping up.

I pitched a big ass starter of WLP090 (San Diego Super) and aerated the crap out of the wort. I had never used 090 before, but got several recs for it on reddit and our PSB FB group when I said I wanted to turn it around as fast as possible.

 

[carpathia]

I pitched a big ass starter of WLP090 (San Diego Super) and aerated the crap out of the wort. I had never used 090 before, but got several recs for it on reddit and our PSB FB group when I said I wanted to turn it around as fast as possible.

What is the FB group? I'd love to check it out before committing cash to the offical forums (if only because the website was so janky last time I tried to contact anyone at PSB, I'd want to make sure I'm getting something for my scratch).

 

[carpathia]

Anyone at swamp cabbage for the German world cup opener? They're doing kellerbier directly out of the fermentor

 

[SHAIV]

Anyone at swamp cabbage for the German world cup opener? They're doing kellerbier directly out of the fermentor

Thats pretty cool. Is that how the germans do it?
Also happy fathers day to all the fathers on here

 

[catdaddy66]

I pitched a big ass starter of WLP090 (San Diego Super) and aerated the crap out of the wort. I had never used 090 before, but got several recs for it on reddit and our PSB FB group when I said I wanted to turn it around as fast as possible.

That's damn good yeast! One of my favorites.

 

[Oceangrace24]

What is the FB group? I'd love to check it out before committing cash to the offical forums (if only because the website was so janky last time I tried to contact anyone at PSB, I'd want to make sure I'm getting something for my scratch).

You get access to it once you join the club. $20 a year and you get monthly meetings, a shirt, a tasting glass, a discount at DIY on supplies (that can pay for the membership on its own). You can get a PSB discount at Angry Fish Brewing, those guys are club members.
It's worth it.

 

[TravelingLight]

What is the FB group? I'd love to check it out before committing cash to the offical forums (if only because the website was so janky last time I tried to contact anyone at PSB, I'd want to make sure I'm getting something for my scratch).

You've got to be a member to access the FB group. In fact, we've pretty much pulled down our website due to hosting costs and just use FB now. But I think the website may have basic info still? I joined to get the 10% discount at DIY as much as anything. As much as I buy from Kevin at DIY, it pays for itself in no time.

 

[carpathia]

Thats pretty cool. Is that how the germans do it?
Also happy fathers day to all the fathers on here

Same!

Germans don't do it that way; usually it's on tap or served like a British Cask Ale (wooden barrel with inert lining, tapped the old fashioned way with a hammer, and served at lower carbonation). This was a good idea as they could use the CO2 from fermentation to carbonate naturally. Quite tasty fresh from the conical!

 

[carpathia]

You get access to it once you join the club. $20 a year and you get monthly meetings, a shirt, a tasting glass, a discount at DIY on supplies (that can pay for the membership on its own). You can get a PSB discount at Angry Fish Brewing, those guys are club members.
It's worth it.

You've got to be a member to access the FB group. In fact, we've pretty much pulled down our website due to hosting costs and just use FB now. But I think the website may have basic info still? I joined to get the 10% discount at DIY as much as anything. As much as I buy from Kevin at DIY, it pays for itself in no time.

I posted before, but I had previously reached out to the posted email addresses at http://www.palmettostatebrewers.com/about/ and had them all returned as undeliverable. I see now that https://palmettostatebrewers.github.io/ looks like the actual web page, with the only listed email being "[email protected]" and a paypal link. If that's actually the website/link, I'll give it a shot, but I'd like at least some confirmation first before throwing $20 out into the internet.

 

[TravelingLight]

I posted before, but I had previously reached out to the posted email addresses at http://www.palmettostatebrewers.com/about/ and had them all returned as undeliverable. I see now that https://palmettostatebrewers.github.io/ looks like the actual web page, with the only listed email being "[email protected]" and a paypal link. If that's actually the website/link, I'll give it a shot, but I'd like at least some confirmation first before throwing $20 out into the internet.

Yep, that's it. We migrated over to github, and I know for a fact we are still using that email address for PayPal.

 

[carpathia]

I paid my blood money last night, and hopefully I get a link to the super secret club house and can actually make a meeting on the west side. Wife and I are doing keto for a bit while the lager... lagers.

Think my next batch will be a dragon's milk clone. Anyone have much experience with that (Imperial Stout on Bourbon Cubes)? I don't think it qualifies as a RIS, and I've seen people reference a 2013 recipe posted by New Holland, but I'll be damned if I can find it.

 

[TravelingLight]

I paid my blood money last night, and hopefully I get a link to the super secret club house and can actually make a meeting on the west side. Wife and I are doing keto for a bit while the lager... lagers.

Think my next batch will be a dragon's milk clone. Anyone have much experience with that (Imperial Stout on Bourbon Cubes)? I don't think it qualifies as a RIS, and I've seen people reference a 2013 recipe posted by New Holland, but I'll be damned if I can find it.

Let me know if you don't get access within a day or two and I'll get someone (with more juice than I have) to add you.

I've done a stout on bourbon soaked oak cubes before. Been a couple years, but I take copious notes.

 

[carpathia]

Let me know if you don't get access within a day or two and I'll get someone (with more juice than I have) to add you.

I've done a stout on bourbon soaked oak cubes before. Been a couple years, but I take copious notes.

Haven't heard anything from the club.

I guess for starters, it isn't really a RIS, so I'm not sure Brewing Classic Styles will be much help.

https://www.homebrewtalk.com/forum/threads/new-holland-dragons-milk-clone-recipe.396918/

This is the only detailed thread on HBT, and looks like, with the grain bill, 1.100 isn't out of the question, though I'd probably up it proportionately to hit 6 gallons or so at 70% efficiency.

https://cdn.shopify.com/s/files/1/2...nsSilk-1526680037376.pdf?16953028382451663222

Northern Brewer's Recipe looks a bit more on point, based on what we know about Dragon's Milk

http://newhollandbrew.com/beer/dragons-milk/
1.096 OG
11% ABV (suggesting an FG of only 1.012).
31 IBU
2 Row, Munich, Caramel, Crystal, Black Prinz, Chocolate, Flaked Barley
American Ale Yeast

The HBT clone involves sugar, which isn't in it. NB's looks like it'd produce 6 gallons of 1.096 @ 72% efficiency. I'm thinking this would need to be fermented on the drier side (perhaps my go-to Hockhurz step mash?) to ensure a nice, fermentable wort, as I'd need damn near 87% attenuation to hit 11.03% based on https://www.brewersfriend.com/abv-calculator/ (1.096 OG, 1.012 FG = 11.03%). I'm not convinced my WLP 570 (duvel) hit that high an attenuation.

Thoughts?

 

[carpathia]

So in between spurts of work, I figured out the following grain bill would make sense (based on what we know; I might do the Crystal for the 120L and the Caramel for the 60L). All malt except the Blackprinz is sourcable at Bet Mar. As my system is a two tier K-Rims/glorified BIAB, I'll mash thick for me, thin for everyone else as I no sparge, and trying to hit 2.5 q/lb would be a fun, yet dangerous game to play with 15 gallon pots!

Water:
13.75 gallons set to Dublin (boiled)/2.25 quarts/lb
(note: Columbia water with a hint of Baking Soda and Calcium Chloride is pretty close)

Target OG: 1.096
Target FG: 1.012
Target ABV: 11%

Yeast:
WLP 090 (based entirely on TravelingLight mentioning it exists)

Grain Bill:
18.5 Pounds 2 Row
2.25 German Dark Munich
1.75 Pounds Flaked Barley
10 oz 120L Crystal
10 oz 60L Crystal
10 oz Chocolate
10 oz Blackprinz

Hops:
0.5 oz Magnum (or whatever I have left) - 30 min
1.0 oz Nugget (or whatever to 31 IBU) - 1 hour

I cannot find Brewer's Gold for the life of me, and, as both Nugget and BG are bittering, I figured the half ounce-ish of magnum I have left combined with nugget should be a nice, neutral bittering and 30 minute addition.

Misc:
2 oz morebeer's bourbon chunks, soaked in Beam bonded; dumped, and then re-soaked and tossed for a few weeks in primary.

Mash:
00 - 45 min: Dough-in @ 131, immediate ramp to 145
45 - 105 min: Ramp to 150
105 - 135/ conversion complete: Ramp to 160
Conversion Complete: Mashout @ 175 for 10 min.

60 Minute boil; pitch @ 65, raise 1*/day to 70, hold 70 4-6 weeks
Bourbon Barrel chunk addition @ week 2 or so for 3 weeks
Bottle Condition: 3+ months


Any obvious holes with this?

 

[TravelingLight]

So in between spurts of work, I figured out the following grain bill would make sense (based on what we know; I might do the Crystal for the 120L and the Caramel for the 60L). All malt except the Blackprinz is sourcable at Bet Mar. As my system is a two tier K-Rims/glorified BIAB, I'll mash thick for me, thin for everyone else as I no sparge, and trying to hit 2.5 q/lb would be a fun, yet dangerous game to play with 15 gallon pots!

Water:
13.75 gallons set to Dublin (boiled)/2.25 quarts/lb
(note: Columbia water with a hint of Baking Soda and Calcium Chloride is pretty close)

Target OG: 1.096
Target FG: 1.012
Target ABV: 11%

Yeast:
WLP 090 (based entirely on TravelingLight mentioning it exists)

Grain Bill:
18.5 Pounds 2 Row
2.25 German Dark Munich
1.75 Pounds Flaked Barley
10 oz 120L Crystal
10 oz 60L Crystal
10 oz Chocolate
10 oz Blackprinz

Hops:
0.5 oz Magnum (or whatever I have left) - 30 min
1.0 oz Nugget (or whatever to 31 IBU) - 1 hour

I cannot find Brewer's Gold for the life of me, and, as both Nugget and BG are bittering, I figured the half ounce-ish of magnum I have left combined with nugget should be a nice, neutral bittering and 30 minute addition.

Misc:
2 oz morebeer's bourbon chunks, soaked in Beam bonded; dumped, and then re-soaked and tossed for a few weeks in primary.

Mash:
00 - 45 min: Dough-in @ 131, immediate ramp to 145
45 - 105 min: Ramp to 150
105 - 135/ conversion complete: Ramp to 160
Conversion Complete: Mashout @ 175 for 10 min.

60 Minute boil; pitch @ 65, raise 1*/day to 70, hold 70 4-6 weeks
Bourbon Barrel chunk addition @ week 2 or so for 3 weeks
Bottle Condition: 3+ months


Any obvious holes with this?

Overall, looks pretty good to me...

I've only used WLP090 once, on the recent pale that I used. Any reason why you want to use that one? Just curious, I would have never figured it for a dark beer. BUT, it's definitely aggressive and pretty damn neutral, low in esters, so I actually think it might work well and allow the malt, bourbon, and oak to shine. FWIW, I got 79% AA with 090, in the starter and in the beer. Ergo, if you get 79% AA, it won't finish as low as 1.012, probably closer to 1.019ish?? I no math. But you may get more attenuation, the only time I used it I fermented at ambient temps.

I think you'll be fine with those hops. I honestly don't give a whole lot of thought into my hop bill for stouts (except I ain't putting mosaic or some shiit like that in a stout). I pretty much bounce between nugget and magnum for bittering anyway.

Bourbon process looks sound as well. I did not do the dump and re-soak, but I actually really like that idea. I suspect (dunno for certain) you might lose a little of the oaky tannins by dumping and re-soaking, but I could be wrong. Are you soaking the wood chunk in bourbon prior to putting it in the beer? Or is it a chunk from a fresh barrel? Looking back at my (2 year old) notes, I added some of the actual liquid bourbon from the oak spiral "marinade" to the bottling bucket. I did it to taste, but that was very early in my homebrewing tenure and I did it kind of half-assed.

Finally, great call on the 3+ months bottle conditioning. Of course, that will smooth out any of the hot alcohol. But I also remember mine taking forever to carb up in the bottle. That was actually the only batch I ever bottled the whole thing with priming sugar and all and it took forever to carb up. Just the extended aging on the oak/bourbon knocked back some of the yeast. Plus adding some of the bourbon to the bottling bucket probably hindered it as well, to some extent.

 

[carpathia]

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).

 

[TravelingLight]

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).

Per my notes, primary was right at 16 days? Then I went to secondary (I was splitting the batch with only half getting the bourbon/oak treatment) and it sat on bourbon/oak (other side of the split was coffee) for about 20 days.

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.

 

[catdaddy66]

Just came from DIY where I bought a 55# bag of 2-row, 1-2# of several specialty malts (C10/C30/choc/aromatic/etc), and got my membership to Palmetto Brewers Assc!

Going to brew a dark mild tomorrow with wlp007...

 

[TravelingLight]

Just came from DIY where I bought a 55# bag of 2-row, 1-2# of several specialty malts (C10/C30/choc/aromatic/etc), and got my membership to Palmetto Brewers Assc!

Going to brew a dark mild tomorrow with wlp007...

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