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zorak1066 last won the day on December 23 2016

zorak1066 had the most liked content!

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    good job Mr Beer! thanks for making this place feel like 'home' again.
  1. for some its a matter of pride... for others like me unnecessary extra work. plus I am not the most artistic person. autistic maybe...ok well definitely.
  2. a low abv esb or English pale shouldn't need prolonged conditioning. 4 weeks tops. Czech pilsners made with lager yeast benefit from a month in really cold temps after carbing. 'lager' means basically to put away or store. Belgian blonde probably wouldn't need tons of conditioning. experiment. sample your batches over time. try one at 2 weeks of carbing and no condition time. then another a week later. then another a week after that til you've gone through them all. you'll see for yourself which need more time and which are fine early.
  3. ive stopped bothering to remove the labels on my 1 liter plastic carbonated water bottles. I don't label my beers. at most i'll use a marker on the lid with a letter code.
  4. haven't done it yet.. but since i'll be doing a decoction mash I'm adding more time to the mash process and don't know if I'm all that keen for a 5 hr brew day once everything is lumped in. step mash..decoct.. and a longer boil time for Pilsen. i'll just suck it up and do it all the same day once I shake this bronchitis.
  5. any all grainers ever do your mash , sparge.. and store the extracted malt in the fridge in a sealed container over night because you couldn't get to brewing it for a day? if you put a layer of vodka on top and seal it in a couple sanitized gallon milk jugs would it keep okay overnight? thanks
  6. ditto on wheat beers. they are most tasty young. my ipa's tend toward high gravity so they would need more time... but wheats are great young.
  7. now THOSE are definitely lacto! rsnake see above.. .wash lbk, rinse with bleach solution.. try another batch. your wheat beer might actually taste good. wheat beers are naturally a little tart so the 'sour' if any a lacto infection might give it and the apple cider esters of too hot fermentation... might actually work!!! only way to know... bottle it. age it. try it. who knows? you might actually find it awesome... josh.. didn't see those jagged bits in the original photo til you pointed it out. yep... it was forming or had formed a partial pellicle.
  8. if the lbk isn't scratched up inside, bleach would likely fix a lacto. lactobacillus is everywhere anyway. that's what makes fermenting vegetables in salt water work. its on your skin.. in the air... in veggies... everywhere. wash it.. sanitize it. rinse thoroughly.. dry thoroughly. I wouldn't toss it til I got a second bad result.
  9. I do what rick does... sanitize pyrex measuring cup (for me 4 cup size). sanitize a mesh strainer and plop it on top of fermenter. transfer cooled wort via strainer which also aerates wort. when the pot gets low enough to easily dump by hand... pour into strainer. strainer sifts out hop crud and some break material.
  10. I use the NB one for bottle priming. you just have to enter your bottle size in the form of a fractional gallon.
  11. congrats! yay!
  12. google priming sugar calculator. convert each bottle size to a gallon fraction ie 12 oz is about .10 gallon plug in the style of beer. the one on brewers friend gives you multiple sugar types for carbonating and the weights to use per bottle.
  13. one problem you might have if the beer is drinkable.. green apple taste like cider. your pantry temperature was 72f. fermentation produces heat.. around 5-15 degrees f depending on how vigorous it was. this means your ale yeast was doing its thing around 77f or higher. waaaaay too hot. high temps make esters because you are stressing the yeast out. your ambient air temp for the typical ale yeast is around 64f. watch your fermentation temps and use an ice chest with a bottle of ice to control them. don't be surprised if you taste this batch when done and go ick. it tastes like apple juice. between poor temp control and the extra 2 weeks on the lees I would not be shocked if it comes out tasting really bad. just don't blame mr beer. . . and don't give up.
  14. also in the works is a pilsner ala Czech style. was going to do all grain with a step mash but extract would be easier. I did a test with a cooler and varying ice. a welches grape juice 64 oz bottle of ice and one liter of ice drops temp in cooler to 47f and keeps it good for 12 hours. ive no excuse to not trying a lager now. will take more effort and care but... one perk with the lme .. no 90 minute boil required. gonna do a 30 min boil and just up the hops.
  15. if floaty bits were brownish or brown tan/green I would say it was normal krausen clumps or yeast rafts. oily bits I would say were likely hop oil. normally you get some oxidation of the krausen once things die down and the floaty bits get dark. us04 yeast loves to leave behind rafts of yeast on top that can pick up an almost orange look. since the floaty bits look stark white in the photo I think rick might be right. to me it looks like it might be forming a pellicle. it's not the grey filmy snot bubbles of lactobacillus. since it tastes like beer, cold crash. check your gravity. it should be about 1.01 assuming you didn't add lactose. bottle it .. give it two weeks to carb and start drinking it. wheat beers don't require lots of aging. I find them more tasty early. when you open a bottle be prepared in case you get a gusher. sniff the beer. does it smell like vinegar? if it smells like beer take a sip and hold it. does it burn? does it taste like vinegar or poop? if so.. sadly it was in fact infected. if it tastes like beer.. no mold taste... youre good. if it is sour it might have picked up a little lacto bug. you can add something like tang drink mix to the glass to sweeten it.. not the bottle. hard to tell from a pic without being there to see it. the pic shows stark white stuff. you say its more tan. warning... while not as common today as in old days, yeast autolysis from dying yeast cells can contribute off flavors to your beer. the cells start to die and rupture. the living yeast eat the dead yeast and pee out stuff that taste like burned rubber and bread yeast. ive gone 4 weeks in the fermenter before on a stout without issues.