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Showing content with the highest reputation on 07/10/2018 in all areas

  1. 4 points
    I can add one thing to this conversation. Only chill what you will be drinking, not the whole batch. Leave everything out to continue conditioning. So if you plan on drinking two or three of your beers, three days before drinking them put them in the fridge and chill them down. Also, most of your beers will improve with age so chill a few and try them at four weeks, chill a few and try them at five weeks,… One notable exception to this would be IPA's. You want to drink those young as the hop characteristics of your beer tail off 'relatively quickly'. Welcome to your new obsession and most importantly patience, patience, patience!
  2. 3 points
    Fire Rooster

    High-Low Temperature

    Sharing info, maybe discussed other times. To take the guess work out of temperature swings, use one that records the high/low. Found an old one in the house currently being used to check area temps. Battery is removed to totally reset when checking new area. Some are cheap like these. Randomly chose two as examples. https://www.amazon.com/AcuRite-Accuracy-Temperature-Humidity-Monitor/dp/B01HDW58GS/ref=sr_1_3?s=home-garden&ie=UTF8&qid=1531218176&sr=1-3&keywords=Thermometer+with+High+and+Low+Records https://www.amazon.com/AcuRite-Humidity-Thermometer-Hygrometer-Indicator/dp/B0013BKDO8/ref=pd_sbs_201_2?_encoding=UTF8&pd_rd_i=B0013BKDO8&pd_rd_r=6be627b8-8491-11e8-9c69-252c111cdb03&pd_rd_w=sxY1S&pd_rd_wg=C4VPL&pf_rd_i=desktop-dp-sims&pf_rd_m=ATVPDKIKX0DER&pf_rd_p=5825442648805390339&pf_rd_r=0XM8GSK1E1E81XPZC8JN&pf_rd_s=desktop-dp-sims&pf_rd_t=40701&psc=1&refRID=0XM8GSK1E1E81XPZC8JN
  3. 3 points
    Q-Tip with sanitizer, shot glass with sanitizer, spray bottle with sanitizer...
  4. 2 points
    looks like you made beer dude. welcome aboard. remember not to judge a beer by your samples. they mature with time.
  5. 2 points
    D Kristof

    Newbie needs brew plan confirmation

    @Joe G, welcome to the forum and good luck with your new addiction. If you took a sample from the spigot, by all means possible, clean it thoroughly. Do it now. Allowing any of the wort/beer to remain is providing a breeding ground for molds and bacteria. Anything flowing through that spigot will carry with it any spores and bacteria into your bottles. Sanitation, temperature control, processes, and patience are your goals for your first several attempts at brewing. With patience comes self control a.k.a. not going mad scientist until you have a better understanding. For example, last evening I was at a homebrew club meeting. One of the members brewed an orange habanero wheat beer. His bottles were gushers. The beer was lost behind the habanero heat. When he asked for advice...the best advice we could offer was for him to use it (all 15 gallons) to make jerky. Back tracking on this stream of conscious comment, clean your spout before you bottle, because @RickBeer will need to scold you about infections causing gushers.😉
  6. 2 points
    dale hihn

    Newbie needs brew plan confirmation

    Welcome! I agree on the bottling wand. Went two years without one and am wishing it would have been my first equipment purchase. Looks like you are on track otherwise. Prepare for your first batch to be underwhelming and to just keep aging it if you aren’t happy at first. Cheers! 🍺
  7. 1 point
    Vfwrider316

    Newbie needs brew plan confirmation

    Welcome plenty of info in this group.
  8. 1 point
    Brian N.

    Newbie needs brew plan confirmation

    I can't add anything, other than what has already been said, except welcome.
  9. 1 point
    Was worried about the back pressure. Not sure how to tell if that's an issue with LBK but I made sure the lid was never that tight......So, last night, I went ahead & sanitized my spatula in boiling water, used Star San on that & on lid, stirred up the bottom very gently. Took another reading last night - didn't budge one bit. Then I also ramped up temps. I have no idea how hot it actually got but pretty hot today in the garage! I'm guessing WYEAST is stating internal temp of 95F. Tonight it appears to be bubbling with the tiniest amount of foam on surface although again it's hard to tell if that's yeast working or something else going on in there. This may be the first & LAST time I ever use WYEAST 3724! I don't know that I have the patience to wait for weeks on end to drop gravity points. Next time, will for sure go with Belle Saison or a French Saison like 3711 which I heard has no issues finishing things up. Will be at least 4 wks fermenting before I test gravity again & think about bottling & I may even go 5. But like you said Zorak, it's an experiment & *hopefully* I can still drink my mistake
  10. 1 point
    ive opened fermenter buckets multiple times to correct clogged airlocks, volcano krausen, etc. each time i was sure it would get infected but each time it was fine. take the slightest care and you are already doing more than the early brewers ever did. once yeast get going they really are quite territorial. ive even reached in with a sanitized hand to fish out a mesh bag without problem. not something i would recommend under normal conditions but... no harm. as for 90f temp... are they talking ambient or internal? most optimal temps are stated in terms of internal temps. if your yeast are chugging away at an ambient temp of 87f the internal temp can be 97f... way too hot. anyway.. experiment. ive only used danstar bella saison yeast and never once had any issues with stalling or such. the highest i ever cranked the heat was an ambient of 76f during primary fermenetation. good luck. brewing is cool because you can experiment as you wish, and still drink most of your mistakes.
  11. 1 point
    Joe G

    Newbie needs brew plan confirmation

    I'm on it!! QTip in hand down to the basement!
  12. 1 point
    D Kristof

    Newbie needs brew plan confirmation

    If you take a sample, hit it with a spay bottle to rinse it out. In your case, you might need to swab it out with a q-tip. This topic was discussed extensively in a post about mold growing inside a mini-fridge and on the sides of his LBK. @RickBeer is excellent at finding information like that.
  13. 1 point
    MRB Tim

    Perfect Plastic Pint Promotion

    Hi there @DEFbrewer, I just tried giving you a call, but I'd be happy to discuss your order here as well. I've attached 2 screenshots from the email regarding this promotion, that show that the promotion was advertised as only including 1 cup per order. I apologize for the misunderstanding. The fact that they're sold as a 4-pack was not intended to imply that you'd get 4 in the promotion, and we never advertised that. If you wouldn't mind DMing me here I'm sure we can work out a way to make it up to you.
  14. 1 point
    Cato

    Rhizomes

    Hardware stores, home depot, Lowe's all sell them. If you get one remember to put it away from your garden a bit. Don't want to draw more to your plants.
  15. 1 point
    Cato

    Rhizomes

    Yeah, they hit our roses and other flowers and were wreaking havoc. The beetle trap nabbed a ton of em, but I finally got a bottle of Liquid Sevin and had to spray. Here in VB, they're about done. Guess they have a fairly short life cycle. Lol, when I put out the beetle trap, I got the bait scent on my hands and had to go inside and wash it off, cause they were flocking to me so heavy it was ridiculous. On my shirt, in my hair, not good!
  16. 1 point
    Cato

    Newbie needs brew plan confirmation

    Welcome to the forum! 70-72 should work fine for carbonation. I bottle mostly in glass, but often will use a PET plastic bottle to check carbonation progress. A bottling wand, if you don't have one, is a great little tool for filling the bottles. Ask away if you have questions! We've all been where you are in the process. I didn't find the forum right away, so my first two batches suffered from too high fermentation temps. I hope yours will do far better, but if you do run into some issues, keep at it and don't give up! There's a learning curve to this hobby, but it's very rewarding and fun!
  17. 1 point
    RickBeer

    Newbie needs brew plan confirmation

    Go 3 full weeks on fermenting, then cold crash for 3 days, propped up as noted. Prep bottles, then fill (still propped up) right away, don't let it warm. Then 4 weeks, not 3, at 70 or higher. Cool basement may be too cool.
  18. 1 point
    Some Saison yeast do not do well with an airlock that creates back pressure. I know that it isn't a lot but there have been experiments with these yeast using an airlock and fermenting with just a piece of foil covering the opening. The experiments with an airlock all stuck for a period of time while the ones without it finished.
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