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Showing content with the highest reputation on 09/25/2018 in all areas

  1. 5 points
    Bonsai & Brew

    Paulaner Oktoberfest Marzen

    Sorry for the slight delay getting back to you but I'll get on that right away!
  2. 4 points
    I don't know...no one wants their Stout to be darker. Just sayin'
  3. 3 points
    BDawg62

    yeast starter

    Most of my batches are 2.5 to 3 gallons and I always make a starter. Yes it is true that Wyeast and White labs yeast are 100 billion cells but that is at packaging. They degrade over time and in most cases the calculated number of cells available is short of what is recommended. So because of this, I make a starter and I always have signs of fermentation the morning after an afternoon pitch. I also use yeast nutrient in both my starters and my wort. Healthy yeast is one of the best tools for brewing good beer and I don't take chances. There is virtually no way to overpitch at the homebrew level so why not err on the side of too many yeast cells rather than too few. Just my $0.02.
  4. 3 points
    Nickfixit

    Propping Up Your LBK - No Trubal

    @Mic Todd congratulations on your first Mr Beer brew. I hope it tastes really good. Generally, beer is best left to carbonate at room temperatures - unless it is a lager yeast the yeast will sleep when cold. Also conditioning in terms of cleaning up undesirable fermentation byproducts is also better at room temperatures. So I would use that fridge for keeping beer I was going to drink in the next week or 2 AFTER conditioning at room temperatures. For the cold crashing, the cold gets the trub/sediment down on the bottom. If you are already bottled I am not sure that makes sense. In the bottles, if you store them upright, it will settle out pretty well in a month or more that it takes to condition them (I have some that are over a year in bottle - but it takes a while to get that backlog) Regarding trub: Yes you are totally right on that. Different yeasts will settle differently - called flocculation. Some settle nice and tight and will not move when LBK is tilted and some are really loose and will tend to move towards the spigot. Tilting the LBK certainly would help keep it away from the spigot, but as I say I am lazy, do not enter competitions and regard yeast as extra nutrient lol. I use a variety of yeasts depending on the beer and it is amazing how differently they behave. The other thing is when you get to try recipes that have added hops in bags, you should also remove the bags before bottling, as they will tend to dislodge the trub as they get lower in the LBK. I use a pair of sterilized tongs and squeeze the liquid out of them with the tongs into the LBK. The hop bags hold a serious amount of beer that you want back.
  5. 2 points
    Creeps McLane

    yeast starter

    I went to a beer tasting event last year and one guy had excellent home brew. I asked him his secret and he said “always make a starter“. I dont even make starters for a lager. I dont even pitch two packs. Ive never been a good listener but I do get the job done
  6. 1 point
    Mic Todd

    Propping Up Your LBK - No Trubal

    We're pushing things here with the wife. 72 hours means no left-overs back in the fridge!! I like it!
  7. 1 point
    Jdub

    yeast starter

    Just an observation....I was talking to my local HBS guys recently and they were talking to me about doing a yeast starter. They said I really don't need it for a 2.5 gallon batch, but I made one for my Octoberfest i brewed up this past weekend. I have to say, that I haven't seen fermentation start that quickly or that strong with any other yeast I have pitched. Probably an inch of krausen in less than 24 hours. Used a Wyeast Octoberfest Lager yeast.
  8. 1 point
    Mic Todd

    Propping Up Your LBK - No Trubal

    Thanks Nick. That's what I will do, use the mini-fridge to cool the beer for drinking, after it's conditioned the full period. Regarding hops addition, I have an idea, gleaned from others, on how I plan to try that when I experiment with my 3rd batch. I am going to 'dry-hop' the beer during the bottle conditioning phase, right in the bottles. To facilitate this, I have a commandeered our spare french press. This experiment may turn out well...or not... but at least it will be fun to try. Cold crashing? Yeah, my b-in-b tells me this is a must (iho) and for that I was hoping the mini would work, but it's just a bit too small to get the LBK inside and close the door. I've already decided to use our kitchen fridge instead, the wife will have to make room when the time comes. 24-36 hours? My brother-in-law has been making beer for years and he's been a pretty good resource for beer questions, except that he brews in large batches, not a LBK so a lot of what he tells me about refer to 5 gallon (and larger) batches. I doubt I will ever go that big, tho. I really like the size and convenience of the Mr Beer system and really do not want to get into the intricate (and expensive) hobby of assembling, steeping and cooking all the individual ingredients, let alone the cellar-ing of gallons and gallons of beer at all different conditions. I'm determined to keep this beer making FUN, not a chore or an all-consuming hobby. The Mr Beer system seems ideal for just the kind of brewer I want to learn to be. And, I want to try many different recipes and a lot of experimentation with them. I really appreciate all the information you and others are willing to share with the whole community!!
  9. 1 point
    Jdub

    yeast starter

    ive started using the nutrient recently. just saying that I noticed a quicker start to fermentation.
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