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zorak1066

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zorak1066 last won the day on August 17 2018

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About zorak1066

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    good job Mr Beer! thanks for making this place feel like 'home' again.

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  1. zorak1066

    Star San

    'dont fear the foam' is the marketing line for starsan. as i am dumping the solution out of the bottles i try to swirl the bottle around to create a little vortex as it is draining. i still get some foam left behind. it's fine.
  2. zorak1066

    Paint Strainer Bag

    i'm with rick. i use a dual layer , large kitchen mesh strainer resting atop my fermenter bucket. i transfer the cool wort using the strainer and it does a good job of getting most of the sludge. a quick knock out into the trash and rinse... voila. clean. paint strainer 5 gallon and 1 gallon bags are great for dry hopping, biab, etc. wash / sanitize first. cheap...effective.
  3. zorak1066

    Hop Storage

    some old hops just smell like cheese. i would not think that it would impart off flavors to the beer.
  4. zorak1066

    How many types of beer mugs do you own?

    ive a Libby's craft beer glass set of glasses. very nice. . and a pint mug i got as a promotion. . . but i'm no snob. ill drink beer from plastic cups, boots, styrofoam... whatever.
  5. zorak1066

    Hop Storage

    ive only done fridge storage in the salad crisper. bought some before my lhbs went out of business.. kept for 3 years in a ziplock bag in the fridge with only minimal loss of potency. at least i couldnt tell. no cheese smell so they must still be good. if you have a vacuum sealer for food bags use it. then put the bags in a ziplock in the fridge. alternatively , push the air out of the open bags and tape the end closed tight. put in ziplock, shove in mason jar... stick in fridge. when they start smelling like cheese they are going to be unpleasant in beer. at least that is how my nose perceives expired hops... cheesey.
  6. zorak1066

    First taste

    they get better as you learn more. the goop was possibly bottle trub. even the tiny bit of sugar we add to carb produces some trub. on pouring do a slow pour and leave the trub in the bottle. if you drink it , no worries. it's actually high in vitamin b and if anything, the yeast will just give you a little stomach distress. some yeast dont taste great though. which kit was this? congrats on making beer!
  7. zorak1066

    Pumpkin beer attempt

    my one and only pumpkin beer was a mr beer pumpkin weis. it came out horrid... mostly due to operator error. partly due to badly sanitized pumpkin puree from libbys canning plant in mexico. i didnt roast the puree.. dumped a whole can into the fermenter. what a mess. long story short, the wort developed a lacto bacter infection. it had big snotty grey bubbles on the wort. it stunk. it tasted like beer mixed with unflavored sour yogurt. it was a pain to bottle.. i drank it anyway. the last bottle was actually tolerable after several months but still kind of yuck. never will i do a pumpkin beer again. they just arent my thing. tried one from the liquor store and it was disgusting too.
  8. zorak1066

    Bottling wand

    there is no such thing as a silly question.. except maybe the one you dont ask that later bites you on the buttock. anything your yeast will come into contact with should be sanitized.
  9. the 3/2/2 is just a guide.. not a rule. (3 week ferment, 2 week carb, 2 week condition). . . can you check your final gravity? if so anything close to 1.01 is usually done. (slightly higher if you used lactose in the beer as it is not fermentable sugar). the reason the 3 week suggested time came about is because many new brewers dont have a hydrometer. 3 weeks at the right temp is usually more than enough time for the yeast to get it done without the risk of bottle bombs.
  10. zorak1066

    Returning to Mr Beer

    the beauty of mr beer's system is its ease. one can always come back to it after storming off for whatever reason, losing interest, or when the smoke clears from familial turmoil and stuff. plus... the lbk makes a great fermenter for just about anything... except beets. there i said it. now i dont feel so bad about hijacking the thread. i tried the canned beet ferment experiment. nice sour after 3 days and wow did those buggers foam! i reused the entire brine without issue. the only complaint is that fresh beets have less muddy taste than canned. when i do fresh beet root it comes out like borscht. this time more like fizzy, sour, slightly muddy tasting soft beets... but i'll still eat it. :)
  11. zorak1066

    Returning to Mr Beer

    i perv my fermenters when i can. buckets can be challenging. ive a hard cider on the table at end of week 2.5 ive been watching. . . and. . . to prove it can be done, im lacto fermenting CANNED beets in the brine from my sweet potato experiment. i perv lacto bacteria too. they dont seem to mind. i fully expect though that the texture will be more mushy than whole raw beets.. no worries. wonder how many times you can reuse lacto brine before it starts making poopy of your fermentation?
  12. zorak1066

    New Brewer Today

    WELCOME remember yeast are living things and no two batches will likely do the same exact thing. sometimes yeast will start right away eating.. some times it takes a couple days. when i first started on my first batch i ran here in a panic.. OMG I KILLED MY YEAST! BEEN 2 hours and nothing is happening! lol. Then i got spoiled. i started getting foam (krausen) on every batch by 8-12 hours after pitching. On the batch 4 i ran here posting: OMG! I KILLED MY YEAST! every other batch started in 8 hrs. IT'S BEEN A WHOLE DAY AND NOTHING!!!! stupid yeast! If you did everything right and the temps are good.. and your yeast is alive and happy... you can start seeing something in a couple hours or a couple days.. or not at all. sometimes they go nuts while you arent looking and the krausen drops leaving you thinking nothing happened. that's when you look from the outside at the bottom of the lbk. if you see crud building up, you have fermentation. you will be your own worst enemy in brewing. be patient. learn all you can. take your time to develop your skills. when it starts turning into 'work' it's time to find another hobby. it should be fun and fascinating.
  13. zorak1066

    US-04 or US-05

    gotta agree. lifetime? us05. it's the wonder bread of yeast but you can use it in just about any ale. the ale will just lack any yeast esters. us04 is a monster yeast but if it gets warm it makes fruity apple-y flavors that i dont like.
  14. zorak1066

    Using yeast as nutrients

    5 mins in boiling should be more than enough to kill them i would think. i concur that they add no off flavors. i use them when making hobo wine or hard cider. while i can smell the boiled yeast at first on pitching, there's no harmful effect. i too love their screams as they boil. first though before i pitch them into the boiling stuff i dangle them over the pot so i can build up their fear. yeast fear adds subtle nuances to the beer and wine just like how lobsters always taste better if you scare them first. the dead yeast serve 2 purposes: food for the live yeast, and motivation to make good beer or wine lest they end up with the same fate.
  15. zorak1066

    Wort, Yeast & Temperature

    i am impatient and usually pitch hot and worry about cooling to fermentation temp later. as long as you arent pitching into scalding hot wort, and you work to bring down the temps it shouldnt hurt anything. i have pitched yeast into 80+ degree wort with no ill effect. of course it takes ice forever to drop temps to 64f but i cant tell any off flavors. the important thing is that you want to avoid thermal shock i think. if you rehydrate, your wort temp should be no more than 10-15 degrees f different than your hydrating water temp. ex rehydrating in 98f water... pitching into 62f might cause shock.
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