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Everything posted by Bassman

  1. I swear I searched. Is 73' too hot for bottle conditioning an ale? I can condition in a room of my apartment at around 68', where the bottles have been for the last day. I could condition under the sink, which I've been measuring at around 72' to 73.
  2. Sounds similar to this, if you add some hops:
  3. The Star San bottle that I have has a measuring reservoir. So I squeeze it to the right amount, in my case 1/2 oz. for 2 1/2 gallons. It makes it very easy to use.
  4. My first taste of Churchill's was after about 4 or 5 weeks in the bottle. I got that "sharp" taste too. I tasted a bottle a week later, much better. The sharpness was reduced and the roastiness was coming through nicely. I have one in fridge right now, about 6 or 7 weeks in the bottle. I may taste it tonight. I also found that, as you would expect,
  5. To be clear, I am talking about bottles that have been initially cleaned of any labels and glue. Also, I am not talking about sanitizing. After pouring a homebrew I rinse a couple of times and leave it filled with water. I then rinse them the next day and set them aside to store. When getting ready to bottle I do a quick rinse and then use Star San before bottling. Is that enough or do I need a PBW clean between batches? I don't let the beer trub dry out in the bottom of the bottle.
  6. Thanks for the clarification Rick. That wasn't a pun!
  7. I'm picking up on this because I need to dry hop my Thunder Bay IPA. There's already 3 hop bags in the LBK now, so the dry hop will be 4. My plan was to boil a cup of water and put the hop bag in there for sanitation. How long to leave it in there? Should I add the hop tea to the wort? Should I remove the 4 hop bags at bottling time?
  8. Thanks guys. I feel okay about the Thunder Bay IPA that I brewed, I had a week of controlling temperatures. I can wait a couple of weeks on the next one. It's a shame, I wanted to brew a stout for St. Paddy's, but there's no way it's ready if I decide to wait. There's always the local pub and Guinness!
  9. Sometimes I have to travel for work and I want to fit a brew session in when I can. My temperature control system is Cool Brew container. It's basically an insulated soft container that you put bottles of iced water in to keep the temperature down. It works pretty good if you're on top of it. Obviously when I travel I can't change the bottles. So, for example. I plan to brew tomorrow night, but I travel on Saturday and get back on next Wednesday. The temperature will no doubt have risen. Last night when I got back from a trip the latest brew was at 71'. Should I cool it down again or just let the temperature stay the same as much as possible?
  10. Do you wait for the sanitizer to dry first? I wiped the funnel down with cheap vodka and let it dry.
  11. Basic Brewing Radio has an episode from 1/9/18 that talks about Alcohol Free Beer.
  12. My Churchill is 3 weeks in the LBK, I'm planning on bottle on Friday. I did use S-04, but no other alterations. I'm looking forward to it.
  13. I have the ones that you buy for the carboys on my LBK, they're about a foot long. I keep my LBK in a Cool Brewing bag with frozen bottles of water. So it's not the easiest method of temperature control. But it's better than leaving them on the counter in a NYC apartment with radiators going crazy and weather swings. Point is, the stick on thermometer says 60', it was as high as 66' earlier this week, and I had a nice kreusen. Too cold?
  14. I just brewed the Santa Rita Pale on Sunday, the kreusen is beautiful! The recipe called for 2 oz. of Crystal 15, so I have 2 ounces left in a zip lock bag. My upcoming brew, in about 2 weeks, is a Thunder Bay IPA, which I don't want to alter. After that it's a Shillelagh Stout and also a Baltic Porter. I guess I'm asking, how long would you keep a previously opened bag of crushed grains? It's in a zip lock bag in a closet.
  15. What is the size of the various MB cans of HME? I think the seasonal are 3.3 lb. I think the crafts are 2.86 lb. and the regulars are 1.87 lb. Just trying to get my numbers down for qbrew.
  16. I live in an apartment on the top floor and the temperature is about 66' right now. Is that too cold for bottle conditioning? I'm hesitant to move them into the living room or bedroom because of fear of bottle bombs. The plastic bottles are pretty firm, so my guess is they have carbonated.
  17. They've been in the bottle for 2 weeks. The reason I'm worried about bottle bombs is because it finished after 4 weeks in the LBK at 1.014. So I've been storing the bottles in a plastic bin with a cover.
  18. Maybe it's shy
  19. I didn't want to start a whole new Refractometer thread, so I thought I'd ask here. How off is the ABV using a refractometer as opposed to a hydrometer? The other night night it bothered me how much I'm drawing off the LBK to take a hydrometer reading. If we're talking 1/4 to 1/2% ABV, then that is nothing compared to losing a lot of beer.
  20. I pitched a little cool on my batch from Tuesday night. I pitched S-04 at 60' into Churchill's Nut Brown Ale. I had activity by Wednesday morning and a really nice kreusen last night and this morning, at least an inch thick. The temperature rose to 68' by Wednesday morning and I put the LBK in a Cool Brew container to keep it from getting too high. I did oxygenate for a good 30 seconds, as opposed to just stirring a lot. That doesn't mean it won't get stuck, but my point is that pitching a little cold may not be a problem.
  21. I mean, before I dump the beer. I recently brewed up 2 old MB seasonals, an ESB and a Saison. The yeast and malt were old. Also, when I brewed the ESB I pitched way too high. I did get a kreusen, but not much. Last week I checked the gravity of the ESB and it was 1.025 with temperature correction. It also tasted sweet in a bad way, almost cloying. I thought of bottling it, but was concerned about bottle bombs. Luckily I was busy this week so I had a chance to let it sit on the back burner of my mind. I called a couple of LHBS and the advice I got was that I got a stuck fermentation because I stressed the yeast, so I should pitch fresh yeast and not give up yet. I will be doing that tomorrow. I even "admitted" to one store that it was a Mr Beer kit and he was supportive, even told me to look for sales after the holidays at Best Buy. I liked that he was not a jerk about it or judgmental! By the way, I checked the gravity of the Saison and it is at 1.016, which is close to what it should be. It also tasted good, and I like Saisons. So tomorrow I will bottle that and brew the Santa Rita Pale Ale kit that I bought. So the ESB may not be dead after all. I have some fresh MB yeast that I got with the Santa Rita kit. I also got the MB Churchill yeast with the can of Churchill Nut Brown Ale that I bought. Two questions. Does it make a difference which MB yeast I use to restart a fermentation? Should I rehydrate the yeast? I know the MB instructions have you sprinkle the yeast, but I'm in triage mode.
  22. I used Belle Saison, it was 4 weeks in the fermenter. I bottled it last night and put the bottles in a covered plastic bin in the kitchen. This way, if there's a bottle bomb the mess will be limited.
  23. I used a hydrometer.
  24. Thanks for your insight Rick. I definitely don't want to end up with a bunch of bottles of beer that I hate and have to clean out for no good reason. At least the Saison should turn out good based on the gravity reading I got and the little taste I took.
  25. Yes, I can transfer t my other LBK after I bottle and clean it today. Thanks!