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. I've had bottles vent from the cap, but never expand like that. I am not sure as to the integrity of the bottle.
  2. 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
  3. I've pitched yeast "too cold" and "too warm" as long as the wort temperature is within the proper range in a few hours your "golden". A standard packet of US-05 has enough yeast that even if half die, there are enough cells.
  4. I wait a minute or so after turning off the flame to add my DME/LME, and stir constantly. This helps prevent the scorching of the malt at the bottom of the pot and unintended caramel flavor. Good luck -BTW, when are we invited over for a tasting?
  5. I've cut down my brewing, and I don't brew over the summer. My stockpile is full. Most of my beers I do not drink! They are consumed mostly by friends at BBQ's, gatherings, etc. At the risk of being thrown off the Mr B forum - I'll admit that I drink 2-3 a week, at most, usually weekends. During the week I may have a glass of good red wine with my meal, or finish the evening sipping a small bit of single malt Scotch, but usually not beer. I know, blasphemy!
  6. Very much like that, but the cap was on.
  7. Never have I seen anything so destructive! Looking at the carnage, and a little forensic work it appears that the top 1/3 of the bottle shot straight up, taking out an entire florescent fixture and two florescent bulbs. Glass from the bottle was embedded into the nearby sheet-rock wall and in the plastic (open top) bin where it was stored. Beer "splatter" was 10 feet and glass shards were clear across the basement! The most unbelievable part is that the other bottles next to the MOABB were intact! I now put that entire batch into an old cooler, just in case of another explosion. I think I'm going back to plastic bottles. The mess took 2 hours to clean, and I hope I got all the glass shards.
  8. I have been doing everything from partial mash to plain extract. Depends mostly on the time available. What style of beer were you trying for? Whatever it is it looks great!
  9. Good point on mash temperature!
  10. You simply may just need to start with a higher gravity wort (add more grains, DME etc.) What is the initial gravity?
  11. It is a fun hobby, but not a fast paced one. Go slowly as recommended, add one thing only at a time, then evaluate the results. Enjoy your success.
  12. I run my cold water through a charcoal filter under the sink, and its seems equivalent to bottled water in terms of taste. In other words, enough minerals are left so that it does not taste flat like distilled water, there is no hint of chlorine, and the pH is exactly 7. I stopped using spring water, as I could not discern any taste difference in the beers (but my taste buds are admittedly not very refined)
  13. No problems at all, but my computer is new and running very up-to-date software.
  14. My concern is sterilization, A microwave does not kill bacteria or microorganisms as boiling on a stove top for a few minutes will. Make sure to wash and sanitize the bowl first, fill with cold clean tap water. Sterilize your work area, utensils, can opener, and even the can itself (after you remove the label). Wash your hands well too. Good luck to you (and watch your fermenting temperatures).
  15. 67 deg F would be a great temperature for the wort, which will be above the ambient air temperature during active fermentation. So, I would expect that your wort is actually closer to 70 deg F. Still not bad, but try and keep it there. In a few days the fermentation will calm down and you wort will be nearly the same as air temperature. Good luck, sounds as if you are on your way to making beer. BTW- with honey and booster, I would give that bad boy beer plenty of time to mature, say 6-8 weeks, if not longer.