Popular Content

Showing most liked content since 02/20/2018 in Posts

  1. 12 likes
    Long Play IPA, 3 weeks ferment, 4 weeks condition, 1rst of 3 days in fridge. This was the last bottle of 11, had some trub when bottled, some seems like it vanished. Designed my own label for first batch, used my dog Buster for label.
  2. 9 likes
    Hi, I was a member here years ago and got lots of good advice and made some decent beer. For various reasons involving a year and a half looking for a new house and an inability to control temperatures, I fell out of home brewing. But I always missed it and wanted to get back to it. Well now, I've got a new house, and a dedicated beer fridge with one of those InkBird digital temp controllers and this past weekend I brewed a couple batches of lager; a 1776 recipe and a Uncle Monkey's Dunkel. They're quietly bubbling away in the fridge at a cool 55F. For my next adventure, I'm thinking of finding an extract recipe with steeping grains and adjusting it to 2.25 gallons to fit in the LBK and doing my first hop boil. Any thoughts from the beer collective? I'm glad to be back
  3. 9 likes
    My second brew: Irish Stout Deluxe... needed some rescue from a friend to stop fermenting at too high a temp. At 6 weeks, it is very good. I experimented with levels of carbonation. This one was too high for me. However, after letting it sit and warm up a bit, it’s a lot like Guinness Extra Stout.
  4. 9 likes
    welcome. relax. your first few brews will probably be full of mistakes unless you have ocd about following instructions to the letter. use these to learn the process. dont expect that your first few beers will be super awesome. they might be.. they probably will be at least as good if not better than store bought run of the mill beer. your first brews should be simple.. which is why we warn about not getting all mad scientist too early. the most important things to know when starting: 1. patience. can you make beer in 7 days? sure. will it be good beer? probably not. 2. dont lift the lid once its going. you can 'perv' the yeast all you want from the outside. just dont freak out when you see things like foam or gunk 3. ask. every mistake you can make has been made at least once by probably every other person here. there are no dumb questions. you WILL make mistakes. they happen. you might drop a label peel in the wort. you might forget to stir. you might do any number of things... we've all been there. relax. 4. yeast are incredibly hardy. if you dont go doing silly things to them like adding boiling water to them or stirring with a used toilet brush, they will do what they do. they might not do it like you hoped but they are living things. they do what they do. give them food, shelter and proper temps and time. 5. you dont need to stir them in. agitate the wort before you pitch. they will find the food. you agitate at the start to mix in o2. o2 is needed at the very start of fermentation only... the reproduction stage. once the yeast get going? leave them be. 6. yeast are not vampires. you will not skunk a beer under normal house light. UV light skunks hop oil. (sulfur development) 7. learn all you can. . . but dont be too eager to start new techniques and styles until you have built up on your basics. can you immediately start doing all grain? sure... but all grain is complicated as heck. math.. chemistry... science... more equipment. more work... learn the basics. master them. give yourself about 2 years of nothing but kits while you learn. gradually add stuff like hop boils with unhopped extract. .. or steeping grains. now one last point. remember this: garbage in - garbage out. if your water is full of chlorine from the tap.. or tastes like sewage, dont use it. chlorine can contribute an off flavor that is like rubber or band aids. use a good bottled mineral water. for extract brewing you can even use reverse osmosis or distilled water. the most important thing is that it tastes ok in the glass. good to drink? probably good for extract beers. if you ever get into all grain, that is when water chemistry becomes super important. good luck and happy brewing! if you get to the point where it's frustrating the snot out of you.. or you feel 'gosh.. this is hard work. i dont like this'... find a new hobby. no point in doing something as a hobby that you dont enjoy. you can make this as simple or as hard as you want. that's why i like brewing. i love making things difficult with gobs of science and extra steps. im weird that way. -z- ps. mr beer has an awesome customer support system. if something goes horribly wrong that isnt directly due to negligence on your part, they can work with you. if a spigot breaks for example, let them know. dont come here to bad mouth mr beer if you over-torqued the spigot. (which happens btw if you arent careful).
  5. 8 likes
    When I go out and I order a beer I always ask for a glass. Most places give you one no matter what. Not a single homebrew goes in my belly without first going in a glass. I bottle from a keg so i have no sediment and i still pour that baby out. I really like the english style pub glasses but i most frequently use a snifter. I like tulips also. God i just love beer. So much 😭 im getting emotional...
  6. 8 likes
    re new brewer jitters... most if not all of us have been there. really want to get it right. you want to enjoy the hobby but you dont want to make mistakes. some of us obsess like first time parents on our first beers. we rush to the fermenter every 5 minutes and freak out at everything we see. common freak outs: omg it's not doing anything! i mean i pitched the yeast 2 hours ago and it's just sitting there! i mustve killed the yeast! - lol. that was me. yeast can take a day or 2 to get started. it's not uncommon for yeast to start off slow, especially if you didnt give them any o2 at the start. or if they arent happy with the temps. omg i see foam! it must be an infection! - foam on top is krausen. krausen is an old german word for 'hey! i'm making beer!' or something. foam on top = good. omg there's a layer of sludge on the bottom! i mustve killed the yeast! - sludge on bottom is 'trub', another old german word that means 'see i told you i was making beer'.. or something. omg i used whirlfloc and now it looks like my fermenter is full of sea weed! - me again. whirlfloc is made from sea weed or irish moss more correctly. when it first expands to trap proteins and such before it settles out, it can look pretty gross. omg i took a sample from the spigot and it tastes like bread! it must be an infection! - no. you are sampling trub. trub is yeast poop, lazy or dead yeast cells, fats, proteins, etc. prop up the spigot end a little with a couple cd cases and trub will settle out behind the spigot. not where it can flow out. omg i dropped a piece of label from a can in my wort! - it happens. you will likely be fine. if you want you can either remove the labels ahead of time on brew day or just give the can a quick dunk in sanitizer before you open it. i never worried about it. just use a sanitized spoon to fish the label out. etc. once yeast get going they are very tough and will aggressively defend their turf against intruders like bacteria, mold, other yeasts. you can still get these infections but healthy yeast that are happy will likely keep these things away. use proper sanitation and care and youre golden. so relax. ask questions. try to not panic. be orderly and take care while brewing. limit distractions. keep the dog and cat out of your brewing area. keep the kids out. follow instructions.. take your time. wait til youre done with brew day THEN have a beer. -z-
  7. 8 likes
    How to avoid acetaldehyde aka cider taste: 1- pitch at your fermenting temp 2- maintain a consistent fermentation temp in the lower range for your yeast. In general, dont stress your yeast 3- pitch enough yeast 4- use a higher temped yeast ie K-97 or belle sasion. ways to mask acetaldehyde: 1- brew a maltier style like an amber or stout 2-brew a beer that favors esters produced by stressed yeast ie saisons, wheats 3- add fruit 4- whatever you think your target conditioning time is, double it Brewing beer is like cooking. You need to look at what you’re working with to decide the outcome. Im trying to think of a perfect analogy but all I can come up with is hamburger vs sweet italian sausage in my spaghetti. This is my suggestion for all of you who dont have an ideal way to control your fermentation temps. Don’t. Let the yeast do its thing. I dont temp control anything but my lagers and saisons. Heres my recipe for yall to try: 1 northwest pale ale HME 1/2 cup of honey dissolved before adding the HME (optional) 1/2 oz of amarillo or falconers flight at flame out 1 packet of danstar belle saison yeast pitch yeast anywhere between 65-75 ferment at ambient temps not to reach below 63 degrees and not to exceed 77 Bottle after three weeks with 1/2 the MRB suggested sugar amount condition for 6 weeks i guarentee a solid beer. HME is sweet by nature. The honey and saison yeast will help dry it out the higher you ferment, the more wonderful the esters will be. saison yeast is a beast thus 1/2 the sugar for bottling youll be left with wonderful pepper and fruity esters paired with the citrus of the hop aroma all working together to kick any cidery taste in the ass. Someone delete my profile if this is incorrect. If im gonna be honest and draw upon past experiences then i have to mention @Bonsai & Brew. I was lucky enough to try some of his beers and what i noticed was he’s really good at working with his weakness as an advantage. Dampfbier, wonderful with the HME residual sweetness. Lox Stock, wonderful at covering up any possible off flavors. Take the characteristics of MRBs products and work them in your favor or know what you have to do to change it. I think any MRB recipe can be made so much better by adding a little honey to dry it out a little. Im not a big fan of their yeast. Throw it away and use something from fermentis or danstar. Yeast nutrient is amazing. Shorter lag times and all the nutrients your yeast craves (dry yeast already has nutrients) but shorter lag times mean you beer is ready to bottle a day or two earlier. Partial mashes are great but if youre not ready for that than just skip it for now. Later youll be glad you made added them though. Something to work towards. So before you run out and buy a temp controller and a mini fridge, try different yeasts. I use safale US-05 often and could care less if my beer reaches 68 during peak. Have fun, stop stressing. Youre making beer! God damn if that isnt an amazing thing! MRB makes it so easy. Stop making it hard!
  8. 7 likes
    Question - Do you think about brewing beer more than you think about sex? If so you are addicted. If not, you are not quite there yet.
  9. 7 likes
    Hey guys! We will be holding an hour-long live stream today in about an hour (at 2:30pm AZ time, 4:30pm East coast). We will be doing these several times per week via Twitch TV. This particular stream is sort of a test in that it's our 1st one so we haven't really hyped it at all. If anyone is available in an hour (I know this is short notice), feel free to hop on our channel and watch. We will have a live chat and I will be interacting with the chatters answering questions and such. Any feedback afterwards in this thread is encouraged. See you in an hour! You can watch live here: https://www.twitch.tv/therealmrbeer
  10. 7 likes
    @MRB Josh R I don't think you've thought this through. Do you really want this bunch logging on and harassing you on a live feed for an hour? Good Luck!!!
  11. 7 likes
  12. 7 likes
    If you look closely in the upper left, you can see the treadmill safely folded up and out of the way. #showmeyourstash
  13. 6 likes
    So here you see the dilemma. I recommend the long established 3-4 that brewers on this forum developed via trial and error years back. Then BDawg62 recommends 3 weeks. Who's right? Both of us. Remember, beer is tasted by people. Your expertise, and ability to taste differs from every other human being on the planet. In fact, there are people that are genetically predisposed to discern (or not) certain flavors. Let me state that clearer - some people have an inability to taste certain things, and others have an overly sensitive taste for certain things. I know an expert - an Advance Cicerone (there are 80 in the world and only 16 Master Cicerones) that has an inability to detect a skunked beer (3-MBT, a chemical created by ultraviolet light when a beer is exposed to sun or ultraviolet light). Most people notice it immediately. When driving down the road, if a skunk sprays, my friend says "who is roasting coffee out here?", because that is how they detect that smell. So what you think is a good beer I may think is a bad beer. Or vice-versa. That variation in ability to taste, combined with expertise, combined with preferences, make this a hobby where a rank amateur can brew a fairly good beer on their first few attempts, but an expert taster would list 20 flaws that the beer had. Who's right? Both of them. Why go 4 weeks? The issue here is that you are a new brewer. IMO, new brewers should follow established guidelines (notice my referenced post says guidelines, not rules). Why? Because if you don't, and your results taste lousy, then you'll quit the hobby. No one collects stats on the dropout rate in this hobby, but I believe it's well above nearly all other hobbies. There is zero reason for a new brewer to only go 3 weeks, assuming you eliminate the "well I want to see the change from 3 weeks to 4 weeks for myself". Few beers are better in 3 weeks than 4 weeks (a heavily dry-hopped beer would be one exception). As far as degrading over time, that's a fact. HOWEVER, 90%+ can't tell the difference. I'm down to 9+ cases of beer, having not brewed in a year, trying to use my inventory. My freshest beer was bottled last May. My oldest beer was bottled over 2 years ago. Tastes fine. Would it taste better fresh? Sure. But it tastes fine. A new brewer doesn't need to freak out about "old beer". Keep it in the basement, in a closed box or closet, and it's fine. Whatever fits in a frig is great, ONCE you reach the optimal conditioning time.
  14. 6 likes
  15. 6 likes
    Tasting my first sample of Oktoberfest at 3weeks. Probably needs a few more weeks, but it's certainly drinkable, so that's something positive. Got wife to try it and she said, " That's not bad at all", hey I can live with that on first sample! Carbonation seems fine while drinking but didn't produce much head when pouring.
  16. 6 likes
  17. 6 likes
    @Jdub, Please do not stroke the ego of @RickBeer. Everytime that a new forum member does this, it takes at least a month to get his head back down to normal size. You should have seen when he won brewer of the month. That took forever to get him back to normal. Dawg
  18. 6 likes
  19. 6 likes
    Had my first ever beer a day earlier than expected. It was good, not great at first. However, I started enjoying it more and more as it warmed up and noticing flavors not tasted when colder. Tomorrow I will try another not being in fridge, but in a chilled glass. I do have the benefit of a 55 degree cellar that most don't. Will report on findings tomorrow.
  20. 6 likes
    yeast are living things. living things act weird from time to time. no 2 fermentations will be identical for this reason. i double pitched us04 that was expired, thinking i needed to boost cell count. big mistake. it was still very very viable and the fermentation was a gushing volcano for over a day plus. i've seen us04 behave like saison yeast.. slow, dainty eater with a very small krausen head. same yeast. ive had rafts of yeast on some batches at bottling, that were absent on others. you can predict the flavor outcome based on temperatures and expected ester development. you cant predict how vigorously the yeast will feed. that's one of the things i find fascinating about yeast.
  21. 5 likes
    So we are changing the schedule up a bit. We will now be airing Tues, Wed, Thurs. Friday was one of our lowest viewer counts probably because people are getting ready for their weekend so we are ditching Fridays for Thursdays instead. Today, we will be brewing The Standard Oktoberfest Lager refill and will be talking a little bit about the style. Please keep in mind that for some of you guys, the Tuesday streams may seem a bit repetitive, but these streams are intended for beginners and new viewers. With that said, please try to refrain from asking advanced questions in the chat on Tuesdays. Save those questions for the Wed or Thurs stream where we will have more time to answer them properly because the Beginner streams will only be 30 minutes long. But feel free to help out any of the newbies in the chat if I miss them or my answer needs a bit of elaboration that I can't offer in the video. We will be doing things a bit more casually and less structured going forward. Tomorrow we will be brewing the Surly Dog IPA and will talk about hop additions and how to choose hops for aroma, bitterness, etc.
  22. 5 likes
    They are all saved and will be uploaded soon. I'll try to get more info on that today.
  23. 5 likes
    Njaim, Glad to see you are not discouraged by a couple of bad batches.. The fallout rate for new brewers is very high. OK, now for some more advice. You said yourself that your first two batches "went south somewhere". The first batch probably was the lack of temperature control and the second was probably how the hops were added. In order to really improve your brewing, you need to follow some simple guidelines. pick a beer that you won't mind drinking a bunch of and make a batch of it. Follow all of the directions to the letter When it is ready try it and see how it turned out Note the flaws and either through research or forum advice, understand what went wrong. Brew the same beer again Only change what you did wrong (ie... Temperature to high) Note your process in detail. Follow these last 4 steps and after several batches following "your" process you should be making good beer. Now and only now should you experiment with hop boils, dry hoping and other changes. Remember, brewing is all about processes, there are no shortcuts. Dawg
  24. 5 likes
    The past couple of days have been test videos so we probably won't have these saved. But we will archive future ones. We will also have a LOT more viewers in the coming days because we haven't advertised at all. But the next show on Tuesday should have a lot more viewers.
  25. 5 likes
    I am amenable to...side work....if the price is right
  26. 5 likes
    Finished a new brew with a few minor changes. ChromosBeer was augmented s with an extra booster and an addition of Some Mt. Hoods h0ps to make it a bit more in line with a favorite of mine: Sprecher Black Bavarian. Hydrometer reading indicate a final ABV of 6.5% A very small sample was delicious. With fermentation and conditioning.I expect a great final mug!
  27. 5 likes
    I went online and found 10,000 peanut butter stout / porter recipes, 2,000 imperial stouts with peanut butter, and 5,000 barrel aged peanut butter stouts. I did a general search in my zymurgy app, i got one recipe for dog biscuits. the recipe above was the ONLY peanut butter recipe on my brew guru app. Just to let you know the troubles I go through daily to satisfy my curiosity
  28. 5 likes
    Got it all bottled. When bottling, the banana ester was more prominent than when I tasted it, but it really smelled good, not overpowering. When I took the lid off the LBK, it smelled good inside. It was a very pleasing aroma. That was not the case with my Oktoberfest nor the American Light, but I do believe the American Light had an infection. Anyway, I'll update in a couple of weeks. Because it tasted really good right out of the LBK, I'm feeling really good about this batch! Thanks for all the advice! By the way, propping the LBK up on a CD case during fermentation worked perfectly to keep trub away from the spigot.
  29. 5 likes
    Root beer bottles are not recommended because of the smell. I've used lots of Coke and Pepsi bottles and they've lasted for years. Because they are clear, keep them in the dark after bottling.
  30. 5 likes
    First off, Welcome to the Forum, and if you are new to brewing, welcome to the hobby! Depending on what you are looking for in your finished product will depend on what you do.... Booster only ups the ABV% and adds just a tiny bit to head retention. LME (depending on which you are using) will add color, flavor, and up the ABV% some. You can use both in a batch no issues. Some folks do not use booster and use only LME. Some use just the Booster, and some use both. It is completely up to you in what you do. As for me, my opinion, I would skip the booster and use a LME or two to match what you are brewing, if a light beer, go for golden and/or pale, if a darker beer, go for robust and/or smooth.
  31. 5 likes
    side note- when whisking take care to keep the whisk away from the plastic. scratch the plastic and you have lovely places for bacteria to hide.
  32. 5 likes
    #showmeyourstash The man cave stash: left to right are the fermentation fridge, bottled beers, empties on the floor, the "to brew queue" in the closet with more bottled beer, the beer fridge itself where I put beers for three days before drinking (whose top shelf is where hops, grains, and yeast are stored), and wine fridge where two batches of lagers are conditioning at 54*. We have a third bathroom that I use for recently bottled beers just in case of bottle bombs. I've got about seven batches conditioning in it.
  33. 5 likes
    I am just getting towards-the midpoint my first full year. I have 2 LBK in use. For now, I have done a staggering of a brew every 10 day, but I have also brewed two different types at the same time. For the start the big frustration was having enough bottles available for use and filling. Depending on the type of brew, I bottle in the 750 PET, regular 12 oz bottles and 1/2 lliter flip top bottles. (Be sure to know how much priming sugar each size uses) Avoid screw top bottles at all costs. Because I like to mix what types I am consuming, it is nice to have variety. Now that I have a good mix of bottles, I have made more that one beer requiring 60 months minimum conditioning (my office in the house is now referred by may wife as the brewery. Next up, two partial mashes. Will be getting a 7gal conical so I am able to make a double batch or two. Yes, more costly than a 36 pack of major national rands, but more fun and a more enjoyable beer. Cast does drop a bit when you have a good bottle supply!
  34. 5 likes
  35. 5 likes
    If you want to be obsessive. If you want to freak out I suggest trying the following. If course this is assuming you already read the directions three times. Compared the directions against those printed on the label. And have finally gotten yourself mentally prepared and ready to begin. DO IT! BREW LIKE YOU'VE BEEN THERE BEFORE! Now for the obsessive part. Sit down and write notes to yourself. List everything you thought you were doing wrong. List everything you KNOW you did wrong (you forgot to sanitize your thermometer when you checked the wort before pitching your yeast). Document the wort temperature when you pitched the yeast (maybe you forgot you wanted to do that. Add that to your list of mistakes.) Document the room temperature where you placed your LBK to perv on. Document any times you were distracted by your wife, your kids, your dog wanting to be let out, your cat knocking your spoon off the counter, that phone call from Mom... Then pour yourself a glass of your favorite brew and move your chair closer to the LBK so you can get a better look, you perv, Why? Because, the next time you brew that recipe all of those factors will be different. Your knowledge of the process will be better. The yeast will react differently. Etc. Your goals are to make a better tasting brew than the first, to make a brew that tastes as great as the one your buddies consumed watching the game. Try to recreate that mistake riddled, overheated, oxygenated, skunked brew your family loved and gave a name to as they dreamed about your future brew pub. Laugh obsessively about how you acted when you first gave yourself to this addiction.
  36. 5 likes
    So I'm finally tasting this batch, and uh, yeah, it's a pretty doggone tasty beer! Worth all the hype, lol!
  37. 5 likes
    Funny how after so many brews, the same recipe, yeast, etc, each is so individual. Kind of like children - same parents, same DNA, but yet different. My Churchill's which I started Sunday has the strangest fermentation I've seen. Big and foamy like a bubble bath. I'm not worried that the beer will be bad, just a comment on how brewing is only part science, part art and partly unknown.
  38. 5 likes
    The Inkbird is nothing more than a digital thermostat that your fridge plugs into. It has a probe that goes inside your fridge to monitor the temp. People have various ways of using the probe, but I just tape a sponge to my LBK and have the probe underneath it (the sponge insulates the probe from the ambient air in the fridge). I have mine set at 64* with a one degree differential. So if the temperature rises above 65*, the fridge kicks on. Here's a photo of the LBK in the fridge. The sponge is taped at the back with probe nestled against the LBK about midway from the bottom to the #2 fill line. Bonus tip: note the small piece of wooden molding sitting under the front of the LBK. That's to help keep trub from settling around the spigot. Bonus tip #2: note the towel at the bottom, just in case of any overflow. And the Inkbird itself sitting on top of the fridge, showing that it's set for 64* and the current temp is 64.4*. The Inkbird has several user settings, one of which is a compressor delay. Forum wisdom - along with that of some HVAC folks - is that you want to set that for at least five minutes. That way, if your fridge comes on, runs, then shuts off, it won't kick back on for five minutes thus minimizing potential damage to the compressor.
  39. 4 likes
    Dang, missed it again. Hmm, I thought interruption of streams was only a problem that us old folks tend to get.
  40. 4 likes
    dont boil hme. you drive off everything mr beer worked to put into it like hop essence. if you are doing a hop boil, you need some dme or one of the mr beer LME (unhopped) pouches to boil with the hops. if you just boiled hops and water you made nothing more than hop tea. i tried it once. epic fail. hops need malt in a boil to do their magic. sour and tart are often used interchangeably. wheat beers are naturally tart to a degree. my first impression of wheat was ick...sour. i grew to love them. if you are deliberately making a sour and using something like brett c , then yes.... that fermenter will need to be used for nothing but sours usually. brett is a hardy yeast and will find any scratches or nicks to hide it so ive read. it is doubtful that you had a wort infection. i think you would know. lacto bacillus makes great snotty filmy bubbles that eventually form a pellicle. acetobacter would turn your beer into vinegar. brett also makes a pellicle. mashani ( a former member here ) reported that he has colonies of brett in his AC ducts. just about every other beer ends up a sour for him , which he liked so .... if you just boiled hops in water then dumped in the hme, that's probably impacting the flavor negatively. if you boiled the hme, that could have some negative flavor impact too. next weiss, try boiling less hops like a .25 oz with one pouch of lme golden from mr beer. flame out and remove from heat. add hme and stir in to mix. if you want to dry hop for aroma, put hops in a hop sock on the last week of fermentation. add the sanitized hop sock of hops to the lbk. if you want to get better extraction make sure the hop sock sinks. you can do this by sanitizing a heaviy glass shotglass and adding that to the hop sock with the hops to weigh it down. some use glass marbles that they sanitize. the only molasses smells i ever got in beer were with us04 when i used brown sugar in the beer. the yeast eats the sucrose and leaves behind the molasses. i ended up with a licorice stout.
  41. 4 likes
    I hope you plan to put the broadcasts up as videos for those of us that work on networks that don't allow us to do things like look at beer stuff.
  42. 4 likes
    Make the trip! What better way to learn than sitting around some seasoned homebrewers, talking and drinking beer? We have all been in your shoes. Keep at it and you'll be fine. The patience not only comes in handy in waiting for your beer, it also comes in refining your craft overall. Too many people drop out due to lack of confidence in their abilities.
  43. 4 likes
    I've gone down to even less sugar! I beginning to think that fermenting at 64-66 deg F for 3 weeks leaves some fermentable products in the green beer. They are consumed slowly during conditioning and add to the sugar you added for priming - thus the gushers. I'm rusty on my biochemistry from grad school (1980?), but yeast are capable of metabolizing more than simple disaccharides such as maltose and sucrose.
  44. 4 likes
    Right. I have been busy in my short time as a brewer. I have four beers bottled and two fermenting in the pipeline. As these "ripen", I might be less impatient. Right now, I am having to appease my beer curiosity with store bought. My hope, like others, is to be able to supply myself with home brews exclusively.
  45. 4 likes
    I just made Diablo IPA & dry hopped 1/2 Citra & 1/2 Mosaic. I like DeSchutte’s Fresh-Squeezed IPA & that’s what they list on their label. I was quite pleased with the outcome & think it’s the best IPA I’ve made to date. Easy, too.
  46. 4 likes
    I rarely have to double-crimp. As you get experience using it you'll just know the "feel" of a cap getting seated properly. When I first started using the wing capper I'd turn pretty much every bottle upside-down to check for leaks. Now I just zip right through them. A tip: wet a towel and put the towel on the counter. Put the bottle on the wet towel. It keeps the bottle much steadier while capping. As a side note, my wife got me a bench capper for Christmas, so I've moved on up...
  47. 4 likes
    I have two LBKs. I stagger them so I'm bottling/brewing a batch midway through the next batch's fermentation , meaning I brew every 10-11 days. I almost always bottle a batch, clean the LBK, then brew my next batch right away. I alternate brews between ones with short conditioning times and ones with long.
  48. 4 likes
    No matter how crappy it is, it's always good for boiling some brats in.
  49. 4 likes
    Welcome! I was the same way with my first brew. Lots of errors but it came out most drinkable. If you have questions, post them here and you will get lots of answers and tons of suggestions and most will be very good. Work on basic technique for you first couple brew. The hobby's addictive (I have only been doing it for a tad over 6 months and am now on new #16! So Prosit! Each brew will be unique Bec cause you brewed it!
  50. 4 likes
    No. You should wait 21 days and then bottle (or cold crash if you'd like). Taking a taste every week simply wastes beer.