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Brian N.

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Brian N. last won the day on October 5 2016

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    Sailing, camping, fly fishing, hiking, archery, ham radio, family & friends -brewing

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  1. Brian N.

    Why the longer brew cycle?

    Experience. Better results. Also MB has done a great job with the quality.
  2. Brian N.

    Bottles Overflowing

    Are you using the plastic MB bottles? I find that I occasionally have the same, and I am positive that I did not add too much priming sugar. Always seems to happen with "dark" beers too. My best guess is that the bottle, suddenly "vents" when the pressure builds. The sudden release of pressure causes the CO2 to come out of solution (as the bottles are not cold) which causes the bottle to vent even more. The result is the bottle loses 1/3 or more of the beer as it vents. Why dark beers? Perhaps as mentioned, there are residual sugars, even after three weeks of fermentation. However the other beers of the same batch are not overly carbed and it seems odd that just one would have residual sugar and not the others. My feeling is that some bottles deform a tiny bit at the neck (not enough to notice by eye) which breaks the seal at the cap, and whoosh. That is one reason that I mostly bottle in glass now.
  3. Brian N.

    Wort aeration is bad?!

    There is a lot of biochemistry going on when you pitch. Yeast are not "obligate" anaerobes and will gladly use an aerobic pathway (oxygen) to gain more energy from the maltose. As oxygen levels decrease in the wort (higher yeast cell count) they will rely upon an anaerobic, less efficient pathway that produces ethanol as a waste product. Other pathways, using different enzymes, can lead to sulfur compounds. Nearly forty years ago in grad school, I knew more, but in theory aeration of the wort gets the little guys going faster.
  4. Brian N.

    An experimental comparison

    Interesting experiments -especially the Oktoberfest idea. My palate is not that sophisticated, so for me subtle differences would probably go unnoticed. Keep us informed.
  5. Brian N.

    I cannot lager

    Hot Redheads? Like this? Or Like this?
  6. Brian N.

    I cannot lager

    US-05 would be a great choice, especially if you could maintain it at the low end, say 62-65 deg F. Also aerate the heck out of the wort, it will get the yeast off to a great, clean start.
  7. Brian N.

    My first batch of brew

    Congrats on your first! Stick with it and you'll be making some great beers.
  8. Brian N.

    MrBeer 11216 5g CHURCHILL

    I like to keep all the dry yeast packets in the fridge, and take them out an hour or so before use. Probably makes very little difference in terms of freshness, as long as the packet stays sealed. However - in my mind (or what is left it) - I feel it may help preserve the precious lives of our microscopic buds (get the humor and word play?)
  9. Remember, most of what is sold are lagers, not ales. MB brews are mostly ales. And, absolutely experience matters! Thinking back to my first brew, it tasted like a combination of apple cider, band-aids and cheap beer.
  10. Brian N.

    Old Yeast Question

    Jdub - The MB yeast are just fine, unless you have a recipe brew that requires a special yeast. Tim or Josh can probably fill you in on more specific details, but I find that the MB yeast attenuate the sugars fairly well and flock well too. I don't cold crash and my beers are clear: After a couple of months in the bottle, everything settles. When I pour my beers I leave a little in the bottle at the end and pour slowly.
  11. Brian N.

    My LBK leaking

    One reason that I always leave the spigot in place and don't remove it is the fear of a leaking gasket. I just clean and sanitize the LBK before and after brewing. Probably some will disagree, but no infections (yet).
  12. Brian N.

    Old Yeast Question

    Just remember the time spent cold crashing does NOT count as time fermenting