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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    Sailing, camping, fly fishing, hiking, archery, ham radio, family & friends -brewing
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. Standard refills tend to be a little "thin". You might want to add some malt extract. One packet of LME or 8 oz DME added to a standard refill improves the beer. As mentioned, you can't go wrong with three weeks fermenting (mid-high 60's) and a month or two conditioning. I tend to use less sugar than the MB recommended amounts. I like the Screwy Brewer's web site for calculating sugar amounts.
  9. We all never stop learning. That is part of the fun. Any "expert" who does not have an open mind, and is not willing to learn is really just fooling themselves.
  10. I've never had a beer that went bad after a long conditioning (months - 1 year+). perhaps it was not a its "prime". There is a subtle difference in taste (or at least I preceive so) between beers aged 2- 3 months and those aged longer, but the beers are still very good.
  11. Great - You'll find that your beers will get better and better, and so will your enjoyment of the hobby.
  12. Listen to RickBeer -read his notes to new brewers.
  13. My basement in winter typically is near 62-64, so I let my beers ferment a little longer, perhaps 25 days (too lazy to check the gravity). We had a cold spell recently and I let my beer ferment a full 4 weeks. For conditioning I move them next to the boiler where it is near 68 deg F. Seems to work well.
  14. Very normal. But as mentioned, don't expect each brew to act the same.
  15. If the beer has a bit of a cider taste, remove them to a warmer area in the house and let them condition another month. Bet you'll find them much better.