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Brian N.

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Everything posted by Brian N.

  1. Brian N.

    Backstory on my brewing experience

    I tasted a good many home brews for years, some very good and others not so. Always looked like too much work and waiting. But after 25 years of marriage, my wife ran out of unique gifts, until MB. Small batches easy process and an hour in the kitchen so I gave it a try. My first beer was not great but there was hope and the support of this forum.
  2. Brian N.

    Double back diamond conditioning

    I tend to condition my beers a long time (sometimes because I forget they are there or I just don't get to them). Three months or more is not unusual. However, I agree with Shrike, two months for this one and let some sit longer until you are ready to drink them.
  3. Brian N.

    New to brewing

    Welcome to the forum. Lots of good advice has already been put forth. Remember, it's a hobby, a good one, that can take you as far as you want, or just as simple as you want, and the end result is - you made beer. Enjoy the process; enjoy the product!
  4. Brian N.

    Going With Less Sugar

    I've gone from plastic to glass and now back to plastic. My one experience with a bottle bomb was enough. I still have lots of glass empty bottles, in case I try glass again.
  5. Brian N.

    Newbie Using Secondhand Kit

    As Nick said, use the entire can, the NW Pale Ale will finish just fine, perhaps even better. We will assume that the can of extract is fairly new, if over a couple of years toss it and buy new. Same with the yeast. Good luck and don't forget to sanitize everything.
  6. Brian N.

    Shiner Farmhouse Rye Clone

    Not mad scientist at all. You have a good handle on the qualities of each ingredient and expected results. Actually that is good science and brewing.
  7. Brian N.

    Going With Less Sugar

    Screwybrewer's priming calculator is my "go-to"
  8. Brian N.

    Going With Less Sugar

    I find the MB recommended amount of sugar produces too much carbonation. 3/4 will give you more than enough carbonation. For darker, more malty beers I use even less, as a matter of personal taste. But you already know, the entire hobby is about learning to make beers that you like, not just a recipe.
  9. Brian N.

    Forgotten Batch

    How long has it been overdue? I've had batches in the LBK for 4 weeks without any problem.
  10. Brian N.

    A lesson in patience...

    I'm drinking something very dark right now, as it hid in my basement for a very long while (most likely Irish stout). Probably over a year old and closer to 2 years. Super tasty! Mellow, rich, coffee undertones, not sweet but great malt flavor. Truthfully, I forgot the exact recipe I used, but it has certainly aged well.
  11. Brian N.

    New guy

    Tim - a question for you. How long do the "Big Name" brewers let their "typical" middle of the road (so to speak) ales ferment for? This might be an impossible question to answer, but any guess? My feeling is that is less than 20 days, and closer to 14.
  12. Brian N.

    New guy

    Also - don't go crazy Mad Scientist. Keep it simple for your first few brews. Welcome aboard.
  13. I like to brew at about 66 deg F too. Nice clean fermentation. Just keep them there the full three weeks. There are a few styles of beer where you want a slightly higher temperature, but most MB recipes do fine mid sixty.
  14. Brian N.

    Newbie needs brew plan confirmation

    I can't add anything, other than what has already been said, except welcome.
  15. Brian N.

    Conditioning/Refrigeration Question??

    Short story - I was in Boston, at a bar and the bartender said she just got the Sam Adams in and it was ready to go - Wow, not like any Sam that I ever had before or since. The second part of the story - we had three young children at the time, and about halfway through my wife had enough of watching the kids, and while I was in the bathroom poured my beer into a red solo cup and said we need to go, now! Truthfully, any beer drinking judge would have seen that as solid ground for a divorce. Kept her anyway, and years later she did buy me my first MB kit.
  16. Brian N.

    Conditioning/Refrigeration Question??

    Best to let them stay out of the fridge until a few days before drinking.
  17. Brian N.

    Bulging Can

    Is the other end bulging too? As Shrike said, take a picture (as you already have) and send it to MB.
  18. Brian N.

    Chantilly Lace

    Looks very yummy! (But I like malty beers)
  19. Brian N.

    First Experiment

    Most likely yeast. Was there a sour or sulfur smell (assuming that you opened a bottle)? Could it be some of the coco powder that clumped?
  20. Brian N.

    Krausen overflow advice needed

    After an overflow I like to twist the lid 1/4 turn in each direction just to make sure the vents are clear. Leave the lid on.
  21. Brian N.

    Why the longer brew cycle?

    Experience. Better results. Also MB has done a great job with the quality.
  22. 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.
  23. 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.
  24. 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.
  25. Brian N.

    I cannot lager

    Hot Redheads? Like this? Or Like this?
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