Brian N.

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Brian N. last won the day on October 5 2016

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About Brian N.

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    Brewmaster in Training

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    Male
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    Sailing, camping, fly fishing, hiking, archery, ham radio, family & friends -brewing
  1. Good for you - on all accounts, the successful beer, surgery and quitting smoking. I like my beers more malty, and condition usually longer than a month, and this contributes to better head retention. Perhaps others can confirm the following: It's been my observation (anecdotal evidence only) that slightly cooler fermentation gives a beer more subtle flavors, better body and head too.
  2. Gophers6 - seems that you have been wearing that same red cap for a while now !
  3. I break the ring off the new cap- really not a big deal any way you choose to remove the ring. Lately, I've been using 12 oz glass bottles, so back to the original post question -For 12 oz bottles I use 1/2 tea spoon of sugar. 3/4 teaspoon is a bit too "fizzy" for my personal taste.
  4. Copper color and darker, but that is OK. Most important is flavor, body, aroma.
  5. Takes a little more time, but it is part of the enjoyment. BTW- I might be wrong, but from the picture it appears that your thermometer is touching the bottom of the pot. Try and keep it a inch or so off the bottom. You want the temperature of the wort, not the pot.
  6. Welcome! Sounds as if you have experience in brewing. Sorry can't help you with the Scottish ale - perhaps you could post a recipe after a search.
  7. I like the Us-05 at cooler temperatures (say 64-65 deg F) and let it ferment 3-4 weeks. You could use a hydrometer too, to determine when the beer is fully fermented, but there is no harm in letting it sit longer.
  8. Josh - just a small correction in chemistry. Carbon dioxide, at the temperatures and pressures of cold, bottled beer is always a gas. The gas is soluble in liquids, but does not become a liquid itself. As the temperature of the solvent (water in the beer) decreases, the solubility of the gas increases. CO2 in water will form some carbonic acid, thus the acidity of carbonated beverages, and the "bite" on the tongue from the gas bubbles.
  9. There is a local shop by me on Long Island (NY) but they also are a hardware and gun shop (strange combination indeed). There was one in New York city near where I work, but they closed. Sure would be nice to have an outlet dedicated to brewing.
  10. I've cheated! On my original set up of the LBK it took 2-3 tries to get it not to leak. For three + years I have never touched it again. No problems with LBK sanitation either. I swish it around a few times with dishwashing liquid, rinse then let the sanitizer sit inside for 20 minutes.
  11. This may sound elementary, but the gasket should be tight enough to seal the opening, but not so tight as to crush the washer assembly.
  12. The extract may become darker with age, but as along as the can is intact, you are ok. I would say 3 years is a reasonable time past expiration. Beyond that I would toss it. Fresh yeast is always a good idea.
  13. SGM - Ambient room temperature does not accurately reflect the fermenting wort temperature, as the heat generated from fermentation can be significant. As the room temperature approaches 70, the wort may be as high as 74-75 during the most active first few days of fermentation. This is too high in my opinion, and is one reason for the apple cider flavor.
  14. Cider taste is not unusual. Cooler fermentation temperatures and longer conditioning time will remedy many "off" flavors. By the end of May I stop brewing until October, simply because the ambient temperature in my basement is too high.