Brian N.

Community Members
  • Content count

  • Joined

  • Last visited

  • Days Won


Brian N. last won the day on October 5 2016

Brian N. had the most liked content!

1 Follower

About Brian N.

  • Rank
    Brewmaster in Training

Profile Information

  • Gender
  • Interests
    Sailing, camping, fly fishing, hiking, archery, ham radio, family & friends -brewing
  1. Just one question - What were you aiming for? Just my personal opinion, not meaning to be so negative, but throwing ingredients together, without a goal or idea of the results is not good brewing. Secondly, fermenting at 70 deg F is rather high, for most ales. Hope for the best and let us know how it turns out.
  2. I believe that is correct. Cool fermentation, how cool depends upon the yeast variety, warm it up a couple of days, then cool lager period (not sure how cool). Once bottled, just like any beer. You probably need to rack to a secondary for lagering. Keep us posted.
  3. Jasbo - I was thinking the opposite. let the brew sit on the yeast a couple of days longer. Hopefully the yeast cells will metabolize some of the by-products which cause the cider taste.
  4. Just go with it. If your first bottle has a cider taste, often longer conditioning time will tame it down.
  5. A final gravity of 1.24 sounds somewhat high, considering your O.G. What is the expected F.G.? Was this a straight refill with a hop addition, or did you add a lot of malt too? What temperature did you ferment at? What yeast did you use. My gut feeling is that the F.G. should be lower, but need more information.
  6. Basement - 73 deg F is way too high. Your basement temperature of 66 deg F is the ambient air temperature.The fermenting wort will be higher, especially during the first few days of fermentation. Unless you like green apple flavors in your beer (and others) keep the temperature on the lower side. Don't worry, the yeast will do their job.
  7. From what you describe, there is enough malt to make a very good beer. Yes, let it ferment as is.
  8. The yeast will self destruct (autolysis) and produce off tastes. This happens as they run out of sugars (not just maltose). Even at four weeks, you are probably OK. Rack to a secondary if you expect a longer fermentation.
  9. Add 1/2 bag of a light DME or steep some grains (Munich perhaps). Could do a hop boil while you are at it (something classic, but not citrus - for my taste anyway). You could use it as a base for an Oktoberfest-like beer.
  10. Just call it your "light" version and let it ride. Just kidding. What is the original gravity supposed to be for the two gallon wort, compared to what it actually is? You may be just fine if the original was a higher gravity recipe. I would not add malt or booster unless you truly have a very low O.G.
  11. Oktoberfest and American lager might suit your taste buds. It is difficult to compare craft beers to MB, as most MB brews are really ales, which have different flavor profiles than lagers. The beers you describe that you like are generally mildly hopped, lighter body, clean finish, no bold flavors. Try some ales at a local brew house and see what you like. If you are lucky, and the place is really local, you might catch one of the brew masters or a knowledgeable bar keep. Good luck and keep posting.
  12. Looking at the recipe, it says for 2.34 gallons, which is just the right size for the MB LBK (Little Brown Keg). I think the recipe is for a lager, so don't expect that, unless you used a lager yeast and temperatures and fermenting schedule with a rest. Otherwise you should have beer.
  13. Absolutely cut back on the sugar as recommended by MB. Eight weeks conditioning is perfect.
  14. I've had bottles vent from the cap, but never expand like that. I am not sure as to the integrity of the bottle.
  15. Truthfully - I have never removed the spigot assembly. I clean the LBK as follows: Fill with a quart or so of water, cover and shake vigorously, repeat until clear. Then I use my hand and paper towel with a squirt of dish washing liquid and scrub the inside. Fill, shake, rinse, repeat. Finally I fill with a little sanitizer liquid, shake, empty, repeat two or three times. Air dry with the opening on the side so no dust or air borne critters get in. Make sure you open the spigot so clean water and sanitizer flow through. YMMV