zorak1066

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  1. Cammanron liked a post in a topic by zorak1066 in Before I Dump   
    bella saison ferments best WARM.  I let my temps climb as high as they want.  advice received on another forum by mashani I believe was on the last few days before you think it is done, jack up the heat on the wort.  I have yet to have a saison not finish below 1.01.  this yeast will daintily chew through everything you can throw at it. it is a dainty eater unlike uso4 which is a monster. it takes its time but cleans its plate.  the warmer bella is the more it will eat in my experience.
     
    bella saison yeast also imparts flavors to the beer you may not be used to. mine have been coming out a complex mishmash of :  fruity, peppery, herbal, floral and a slight backnote of yeast funkiness.  
     
    I would never dump a beer. if I was worried about bottle bombs I would just undercarb it (use less sugar) and maybe keep the screw caps a little lose.. checking them frequently for the need to bleed off pressure.  or just drink it flat.
     
    check bottle firmness (assuming plastic bottles) every other day or so.  if they are getting too firm, gently open the cap a turn or too to bleed off gas.. . if you are  really concerned.
     
    this brings up a good point for new brewers:  know your yeast. what temps it likes. what flavors it produces. how they behave. 
  2. DrMJG liked a post in a topic by zorak1066 in New Brewer and Member Here   
    welcome aboard... enjoy the craft. learn all you can and dont rush things.  your first few batches may come out a little less than stellar but dont give up. take pride in them because you made them. . . and youre learning as you go.
  3. Bonsai & Brew liked a post in a topic by zorak1066 in Diablo IPA Mod Advice   
    when boiling wort:
     
    use a big enough pot. one that has about 4 or 5 " of headspace or more.
    bring water to near boil.. remove from heat. have someone pour in lme while you stir. make sure it is fully mixed in before returning to heat.
    not doing the above can cause bottom scorching..  and boil overs.
     
    have a clean spray bottle of mineral water on hand set to fine mist.  if you see the wort boil starting to gain in foamy hot break material, give the surface of the wort
    a good spritzing.  it will cool the surface and break the bubbles up.  be ready to carefully remove it from heat if it gets out of control.  more headspace gives you more time to react.
     
    do NOT boil hopped malt ie mr beer cans. boiling drives out the hop goodness they worked to put into it.
     
    when you add your hops, if using pellets be prepared for foaming action.  also a bunch of skeeze will float on the surface for awhile... this is normal. you may also see oil like stuff on top when the foam drops. also normal.
     
    when i am done with the boil, i try to cool the wort as fast as possible. put the pot in a clean sink filled with ice water. small pots will try to float. keep it steady. or use a wort chiller. if you can knock the heat down to about 100f when you add it to the cold water in the lbk you might end up close to pitching temp.
     
    as mentioned, when doing boils never let yourself be distracted. boil overs are an absolute horror to clean up. even if you are certain the hotbreak action has settled down and that the temperature of the boil is a happy controlled temperature... watch it.
     
    make sure when boiling that your dog, kids, wife, curious onlookers etc are leaving you alone to focus. hot wort makes serious third degree burns.
     
    for the mr beer kits with an lme boil you dont need to boil for an hour. you can do a 15 minute boil of the lme with your hops.. .depends on how much hop you want to add and if you are doing it for flavor/aroma or bittering. you also need less water than when doing a full boil or a bigger kit.
  4. Bonsai & Brew liked a post in a topic by zorak1066 in Diablo IPA Mod Advice   
    when boiling wort:
     
    use a big enough pot. one that has about 4 or 5 " of headspace or more.
    bring water to near boil.. remove from heat. have someone pour in lme while you stir. make sure it is fully mixed in before returning to heat.
    not doing the above can cause bottom scorching..  and boil overs.
     
    have a clean spray bottle of mineral water on hand set to fine mist.  if you see the wort boil starting to gain in foamy hot break material, give the surface of the wort
    a good spritzing.  it will cool the surface and break the bubbles up.  be ready to carefully remove it from heat if it gets out of control.  more headspace gives you more time to react.
     
    do NOT boil hopped malt ie mr beer cans. boiling drives out the hop goodness they worked to put into it.
     
    when you add your hops, if using pellets be prepared for foaming action.  also a bunch of skeeze will float on the surface for awhile... this is normal. you may also see oil like stuff on top when the foam drops. also normal.
     
    when i am done with the boil, i try to cool the wort as fast as possible. put the pot in a clean sink filled with ice water. small pots will try to float. keep it steady. or use a wort chiller. if you can knock the heat down to about 100f when you add it to the cold water in the lbk you might end up close to pitching temp.
     
    as mentioned, when doing boils never let yourself be distracted. boil overs are an absolute horror to clean up. even if you are certain the hotbreak action has settled down and that the temperature of the boil is a happy controlled temperature... watch it.
     
    make sure when boiling that your dog, kids, wife, curious onlookers etc are leaving you alone to focus. hot wort makes serious third degree burns.
     
    for the mr beer kits with an lme boil you dont need to boil for an hour. you can do a 15 minute boil of the lme with your hops.. .depends on how much hop you want to add and if you are doing it for flavor/aroma or bittering. you also need less water than when doing a full boil or a bigger kit.
  5. Shrike liked a post in a topic by zorak1066 in So how many of you also do 5 gal batches?   
    if chill haze (aka protein haze) bugs a person  you can always serve your beer in a stein.  or drink the beer warm as i do. all my home brew is served at room temp. i have found that chilling beer totally changes how i perceive the flavors. for me, chilling it muddies the flavors. the only beer i chill is a bottle that threatens to be a gusher on opening. chilling drives more of the CO2 into suspension. 
     
    i did whirlfloc for a while then decided it was just an un-necessary expense and waste of time.  i also drink wine and prefer a heavy dark fruity cab. i dont give a hoot about clarity in wine either. as long as it has been sufficiently degassed and doesnt taste like so4 or garbage.  my one exception on clarity is when i do meads. i do not start sampling until i can read a news paper through the fermenter (glass).  i have found that by the time the 3rd or 4th racking gets that clear the flavors are usually right where i like them.
  6. Bonsai & Brew liked a post in a topic by zorak1066 in Diablo IPA Mod Advice   
    when boiling wort:
     
    use a big enough pot. one that has about 4 or 5 " of headspace or more.
    bring water to near boil.. remove from heat. have someone pour in lme while you stir. make sure it is fully mixed in before returning to heat.
    not doing the above can cause bottom scorching..  and boil overs.
     
    have a clean spray bottle of mineral water on hand set to fine mist.  if you see the wort boil starting to gain in foamy hot break material, give the surface of the wort
    a good spritzing.  it will cool the surface and break the bubbles up.  be ready to carefully remove it from heat if it gets out of control.  more headspace gives you more time to react.
     
    do NOT boil hopped malt ie mr beer cans. boiling drives out the hop goodness they worked to put into it.
     
    when you add your hops, if using pellets be prepared for foaming action.  also a bunch of skeeze will float on the surface for awhile... this is normal. you may also see oil like stuff on top when the foam drops. also normal.
     
    when i am done with the boil, i try to cool the wort as fast as possible. put the pot in a clean sink filled with ice water. small pots will try to float. keep it steady. or use a wort chiller. if you can knock the heat down to about 100f when you add it to the cold water in the lbk you might end up close to pitching temp.
     
    as mentioned, when doing boils never let yourself be distracted. boil overs are an absolute horror to clean up. even if you are certain the hotbreak action has settled down and that the temperature of the boil is a happy controlled temperature... watch it.
     
    make sure when boiling that your dog, kids, wife, curious onlookers etc are leaving you alone to focus. hot wort makes serious third degree burns.
     
    for the mr beer kits with an lme boil you dont need to boil for an hour. you can do a 15 minute boil of the lme with your hops.. .depends on how much hop you want to add and if you are doing it for flavor/aroma or bittering. you also need less water than when doing a full boil or a bigger kit.
  7. Bonsai & Brew liked a post in a topic by zorak1066 in Diablo IPA Mod Advice   
    when boiling wort:
     
    use a big enough pot. one that has about 4 or 5 " of headspace or more.
    bring water to near boil.. remove from heat. have someone pour in lme while you stir. make sure it is fully mixed in before returning to heat.
    not doing the above can cause bottom scorching..  and boil overs.
     
    have a clean spray bottle of mineral water on hand set to fine mist.  if you see the wort boil starting to gain in foamy hot break material, give the surface of the wort
    a good spritzing.  it will cool the surface and break the bubbles up.  be ready to carefully remove it from heat if it gets out of control.  more headspace gives you more time to react.
     
    do NOT boil hopped malt ie mr beer cans. boiling drives out the hop goodness they worked to put into it.
     
    when you add your hops, if using pellets be prepared for foaming action.  also a bunch of skeeze will float on the surface for awhile... this is normal. you may also see oil like stuff on top when the foam drops. also normal.
     
    when i am done with the boil, i try to cool the wort as fast as possible. put the pot in a clean sink filled with ice water. small pots will try to float. keep it steady. or use a wort chiller. if you can knock the heat down to about 100f when you add it to the cold water in the lbk you might end up close to pitching temp.
     
    as mentioned, when doing boils never let yourself be distracted. boil overs are an absolute horror to clean up. even if you are certain the hotbreak action has settled down and that the temperature of the boil is a happy controlled temperature... watch it.
     
    make sure when boiling that your dog, kids, wife, curious onlookers etc are leaving you alone to focus. hot wort makes serious third degree burns.
     
    for the mr beer kits with an lme boil you dont need to boil for an hour. you can do a 15 minute boil of the lme with your hops.. .depends on how much hop you want to add and if you are doing it for flavor/aroma or bittering. you also need less water than when doing a full boil or a bigger kit.
  8. Shrike liked a post in a topic by zorak1066 in So how many of you also do 5 gal batches?   
    kedogn asked " Are you also ok if your breakfast omelette comes out looking like it’s been dropped on the floor, run over by a Mack truck and threw up by a pack of wolves... as long as it tastes good? "
     
    yes. yes i am.  i am neither a beer snob or a food snob. either can look like a steaming pile of dog poop. if it didnt smell or taste that way, and i enjoyed it.. so what? if your child was born ugly would you love it less? would you go 'eeew omg what a vile ugly child.' and throw it away?
     
    i do not eat with my eyes. let me flip this on you. if i prepared for you an elegant looking dish... trimmed beautifully .. garnished wonderfully... that looked like jesus himself cooked it, blessed it and filled it with heavenly wonder and splendor.....  and on tasting it the dish tasted like someone took unwashed feet , washed them with an even dirtier rectum.. then fed it to an incontinent moose who poo'ed it out on a hiway ... whereupon the moose and dish got ran over by a mack truck and feasted upon by vultures who likewise pooed it out....  would you eat it blissfully and compliment me? i think not.
     
    one does not eat or drink with the eyes. something in a pretty package can be really nasty. look at coral snakes. beautiful animals..yet deadly.  i do not judge food, beer and i try not to judge people by appearance. 
     
    beer for me can be cloudy... can have hop bits floating in it...  it can even smell a little weird but if it tastes pleasant and i enjoy drinking it,, bring it on!
     
    cooks are like me. the average 'cook' wants the food to taste good. if it also looks good then its a perk.. an added plus, not the sought after goal.
    CHEFS are like the snobs of the cooking world. they tend to have god complex.  take gordon ramsey. to me? he is a bloated windbag. what he considers fine dining i would not feed to a dog. sure it looks pretty but i dont eat undercooked meat. i dont eat a lot of the garbage he calls food.  give me a fully loaded coney dog any day over his best. onions, chilli, mustard, ketchup, cheese... stacked high and overflowing all over the plate in all its chilli-laden sloppy wonderfullness! 
     
    haze in beer doesnt contribute to flavor in and of itself. clarity is like head in a beer. it makes beer look 'pretty'.. nothing more.  neither clarity nor head of foam is important if the beer tastes like @ss.
     
     
  9. hotrod3539 liked a post in a topic by zorak1066 in So how many of you also do 5 gal batches?   
    if i was of the mind to only drink crystal clear 'pretty' beers i never would have tried wheat beers... and would have been missing out. hefeweizens are one of my favs. they are cloudy, hazy.. and i love them.  my stouts are jet black. i can hold them up to a bright flashlight and not be able to see through them. love them.  tell ya what... send me your cloudy/hazy beers. i will happily dispose of them for you. 
  10. Shrike liked a post in a topic by zorak1066 in So how many of you also do 5 gal batches?   
    kedogn asked " Are you also ok if your breakfast omelette comes out looking like it’s been dropped on the floor, run over by a Mack truck and threw up by a pack of wolves... as long as it tastes good? "
     
    yes. yes i am.  i am neither a beer snob or a food snob. either can look like a steaming pile of dog poop. if it didnt smell or taste that way, and i enjoyed it.. so what? if your child was born ugly would you love it less? would you go 'eeew omg what a vile ugly child.' and throw it away?
     
    i do not eat with my eyes. let me flip this on you. if i prepared for you an elegant looking dish... trimmed beautifully .. garnished wonderfully... that looked like jesus himself cooked it, blessed it and filled it with heavenly wonder and splendor.....  and on tasting it the dish tasted like someone took unwashed feet , washed them with an even dirtier rectum.. then fed it to an incontinent moose who poo'ed it out on a hiway ... whereupon the moose and dish got ran over by a mack truck and feasted upon by vultures who likewise pooed it out....  would you eat it blissfully and compliment me? i think not.
     
    one does not eat or drink with the eyes. something in a pretty package can be really nasty. look at coral snakes. beautiful animals..yet deadly.  i do not judge food, beer and i try not to judge people by appearance. 
     
    beer for me can be cloudy... can have hop bits floating in it...  it can even smell a little weird but if it tastes pleasant and i enjoy drinking it,, bring it on!
     
    cooks are like me. the average 'cook' wants the food to taste good. if it also looks good then its a perk.. an added plus, not the sought after goal.
    CHEFS are like the snobs of the cooking world. they tend to have god complex.  take gordon ramsey. to me? he is a bloated windbag. what he considers fine dining i would not feed to a dog. sure it looks pretty but i dont eat undercooked meat. i dont eat a lot of the garbage he calls food.  give me a fully loaded coney dog any day over his best. onions, chilli, mustard, ketchup, cheese... stacked high and overflowing all over the plate in all its chilli-laden sloppy wonderfullness! 
     
    haze in beer doesnt contribute to flavor in and of itself. clarity is like head in a beer. it makes beer look 'pretty'.. nothing more.  neither clarity nor head of foam is important if the beer tastes like @ss.
     
     
  11. Shrike liked a post in a topic by zorak1066 in So how many of you also do 5 gal batches?   
    kedogn asked " Are you also ok if your breakfast omelette comes out looking like it’s been dropped on the floor, run over by a Mack truck and threw up by a pack of wolves... as long as it tastes good? "
     
    yes. yes i am.  i am neither a beer snob or a food snob. either can look like a steaming pile of dog poop. if it didnt smell or taste that way, and i enjoyed it.. so what? if your child was born ugly would you love it less? would you go 'eeew omg what a vile ugly child.' and throw it away?
     
    i do not eat with my eyes. let me flip this on you. if i prepared for you an elegant looking dish... trimmed beautifully .. garnished wonderfully... that looked like jesus himself cooked it, blessed it and filled it with heavenly wonder and splendor.....  and on tasting it the dish tasted like someone took unwashed feet , washed them with an even dirtier rectum.. then fed it to an incontinent moose who poo'ed it out on a hiway ... whereupon the moose and dish got ran over by a mack truck and feasted upon by vultures who likewise pooed it out....  would you eat it blissfully and compliment me? i think not.
     
    one does not eat or drink with the eyes. something in a pretty package can be really nasty. look at coral snakes. beautiful animals..yet deadly.  i do not judge food, beer and i try not to judge people by appearance. 
     
    beer for me can be cloudy... can have hop bits floating in it...  it can even smell a little weird but if it tastes pleasant and i enjoy drinking it,, bring it on!
     
    cooks are like me. the average 'cook' wants the food to taste good. if it also looks good then its a perk.. an added plus, not the sought after goal.
    CHEFS are like the snobs of the cooking world. they tend to have god complex.  take gordon ramsey. to me? he is a bloated windbag. what he considers fine dining i would not feed to a dog. sure it looks pretty but i dont eat undercooked meat. i dont eat a lot of the garbage he calls food.  give me a fully loaded coney dog any day over his best. onions, chilli, mustard, ketchup, cheese... stacked high and overflowing all over the plate in all its chilli-laden sloppy wonderfullness! 
     
    haze in beer doesnt contribute to flavor in and of itself. clarity is like head in a beer. it makes beer look 'pretty'.. nothing more.  neither clarity nor head of foam is important if the beer tastes like @ss.
     
     
  12. Shrike liked a post in a topic by zorak1066 in So how many of you also do 5 gal batches?   
    kedogn asked " Are you also ok if your breakfast omelette comes out looking like it’s been dropped on the floor, run over by a Mack truck and threw up by a pack of wolves... as long as it tastes good? "
     
    yes. yes i am.  i am neither a beer snob or a food snob. either can look like a steaming pile of dog poop. if it didnt smell or taste that way, and i enjoyed it.. so what? if your child was born ugly would you love it less? would you go 'eeew omg what a vile ugly child.' and throw it away?
     
    i do not eat with my eyes. let me flip this on you. if i prepared for you an elegant looking dish... trimmed beautifully .. garnished wonderfully... that looked like jesus himself cooked it, blessed it and filled it with heavenly wonder and splendor.....  and on tasting it the dish tasted like someone took unwashed feet , washed them with an even dirtier rectum.. then fed it to an incontinent moose who poo'ed it out on a hiway ... whereupon the moose and dish got ran over by a mack truck and feasted upon by vultures who likewise pooed it out....  would you eat it blissfully and compliment me? i think not.
     
    one does not eat or drink with the eyes. something in a pretty package can be really nasty. look at coral snakes. beautiful animals..yet deadly.  i do not judge food, beer and i try not to judge people by appearance. 
     
    beer for me can be cloudy... can have hop bits floating in it...  it can even smell a little weird but if it tastes pleasant and i enjoy drinking it,, bring it on!
     
    cooks are like me. the average 'cook' wants the food to taste good. if it also looks good then its a perk.. an added plus, not the sought after goal.
    CHEFS are like the snobs of the cooking world. they tend to have god complex.  take gordon ramsey. to me? he is a bloated windbag. what he considers fine dining i would not feed to a dog. sure it looks pretty but i dont eat undercooked meat. i dont eat a lot of the garbage he calls food.  give me a fully loaded coney dog any day over his best. onions, chilli, mustard, ketchup, cheese... stacked high and overflowing all over the plate in all its chilli-laden sloppy wonderfullness! 
     
    haze in beer doesnt contribute to flavor in and of itself. clarity is like head in a beer. it makes beer look 'pretty'.. nothing more.  neither clarity nor head of foam is important if the beer tastes like @ss.
     
     
  13. Bassman liked a post in a topic by zorak1066 in What to do with a half open packet of grain   
    a brown paper bag with crushed grains in a ziplock bag sat on my table for a month... and was just fine when i finally got to it.
  14. Shrike liked a post in a topic by zorak1066 in Help with cider taste please   
    interesting that he can detect 05. ive always found it to be extremely clean.  some ppl have hypersensitive taste buds i guess.  i can detect things my wife cant like banana esters.  me: ah! a slight hint of banana esters, with a touch of spicy pepper and subtle clove notes! this balances the stone fruitiness nicely!  (turns to wife) what say you? 
    wife: it tastes like beer.
     
     
     
  15. 76shovel liked a post in a topic by zorak1066 in So how many of you also do 5 gal batches?   
     
    1 x 6.5 gallon food grade plastic bucket
    1 lid with rubber gasket
    1 spade bit and drill to make a hole in lid.
    1 plastic elbow / pipe fitting thing to fit blow off hose, and the end screw thing to secure it...  i can post pics later .. dont know the technical terms for these things.
     
      they look like this.  then you need the nut/washer to fit and a rubber washer to secure it to the lid.
     
    https://www.lowes.com/pd/Apollo-1-2-in-Polyethylene-Drip-Irrigation-Elbow/50030692
     
    OR  you can keep it simple.  buy 2 lbks.  split the wort evenly between the two. i think they will be a little more full than your normal batch size with 2.5 gallons but if you dont get a super aggressive ferment it should be ok.
     
    OR:  go to walmart.  buy 2 x   3 gallon food grade beverage bottles. the blue ones... check the plastic type . you want type 1 or type 2 i think for food safe. you can then evenly split the 5 gallons of wort in two of these.  the downside... two takes up more space in a chiller box.  for the bevvie bottle you will need to pick up a couple rubber stoppers that are drilled for an air lock.
     
    you can be as cheap as you want as long as you dont compromise on sanitation.  you can ferment in a large pot if you want with a sanitized towel over it (open fermentation) but then you risk naturally occurring yeast getting into your wort or other things. 
     
    my first 5 gallon batches were NB kits..  i did them in food grade buckets. just give your wort enough headspace.  if you see krausen and crud being burped through the airlock you will need to take measures to ensure your blow off airlock doesnt get clogged. ive almost had fermenter lids blow completely off from build up of co2 due to a clogged airlock port.  ive also had to leave a lid cracked open on one side while the fermenter gushed for a day like a volcano of krausen.
     
  16. Shrike liked a post in a topic by zorak1066 in So how many of you also do 5 gal batches?   
    or you can use whirlfloc in the last 10 minutes of the boil if doing a full boil.  i dont care about clarity so i stopped using them. if it has alcohol and doesnt taste like butt i'm in.
  17. Shrike liked a post in a topic by zorak1066 in So how many of you also do 5 gal batches?   
    or you can use whirlfloc in the last 10 minutes of the boil if doing a full boil.  i dont care about clarity so i stopped using them. if it has alcohol and doesnt taste like butt i'm in.
  18. Shrike liked a post in a topic by zorak1066 in So how many of you also do 5 gal batches?   
    or you can use whirlfloc in the last 10 minutes of the boil if doing a full boil.  i dont care about clarity so i stopped using them. if it has alcohol and doesnt taste like butt i'm in.
  19. Shrike liked a post in a topic by zorak1066 in Help with cider taste please   
    interesting that he can detect 05. ive always found it to be extremely clean.  some ppl have hypersensitive taste buds i guess.  i can detect things my wife cant like banana esters.  me: ah! a slight hint of banana esters, with a touch of spicy pepper and subtle clove notes! this balances the stone fruitiness nicely!  (turns to wife) what say you? 
    wife: it tastes like beer.
     
     
     
  20. 76shovel liked a post in a topic by zorak1066 in So how many of you also do 5 gal batches?   
     
    1 x 6.5 gallon food grade plastic bucket
    1 lid with rubber gasket
    1 spade bit and drill to make a hole in lid.
    1 plastic elbow / pipe fitting thing to fit blow off hose, and the end screw thing to secure it...  i can post pics later .. dont know the technical terms for these things.
     
      they look like this.  then you need the nut/washer to fit and a rubber washer to secure it to the lid.
     
    https://www.lowes.com/pd/Apollo-1-2-in-Polyethylene-Drip-Irrigation-Elbow/50030692
     
    OR  you can keep it simple.  buy 2 lbks.  split the wort evenly between the two. i think they will be a little more full than your normal batch size with 2.5 gallons but if you dont get a super aggressive ferment it should be ok.
     
    OR:  go to walmart.  buy 2 x   3 gallon food grade beverage bottles. the blue ones... check the plastic type . you want type 1 or type 2 i think for food safe. you can then evenly split the 5 gallons of wort in two of these.  the downside... two takes up more space in a chiller box.  for the bevvie bottle you will need to pick up a couple rubber stoppers that are drilled for an air lock.
     
    you can be as cheap as you want as long as you dont compromise on sanitation.  you can ferment in a large pot if you want with a sanitized towel over it (open fermentation) but then you risk naturally occurring yeast getting into your wort or other things. 
     
    my first 5 gallon batches were NB kits..  i did them in food grade buckets. just give your wort enough headspace.  if you see krausen and crud being burped through the airlock you will need to take measures to ensure your blow off airlock doesnt get clogged. ive almost had fermenter lids blow completely off from build up of co2 due to a clogged airlock port.  ive also had to leave a lid cracked open on one side while the fermenter gushed for a day like a volcano of krausen.
     
  21. Pantooka liked a post in a topic by zorak1066 in Help with cider taste please   
    green apple / cider = too hot fermentation.
     
    if you are drawing samples from the lbk you are likely pulling off trub with the sample.
     
    trub tastes like crud. yeasty, sometimes maybe sour or just plain off.  you dont drink trub. that is yeast poopy.
     
    ambient temp of 72f means at peak fermentation your yeast was at about 79-82f inside the lbk. way too hot. too hot = stressed yeast = cider. (among other off flavors)
     
    know your yeast. coopers yeast or the mr beer yeast under the lid ... and most ale yeasts want your ambient temp to be about 58-62f for the first few days of active fermentation. when they get busy eating, the inside temps can be up to 10 degrees higher than ambient or 68-72f for a really vigorous ferment.  i had always shot for keeping my ambient temps no warmer than 67f in the days when i did not have a chiller box.  i never got cider.
     
    lager yeast is not ale yeast. lager yeasts want colder temps to ferment. they are bottom feeders , not top feeders like ale yeast. i dont make lagers because to me lager yeast is too much of a diva. ale yeast is more easy going and more forgiving of mistakes.
     
    get an ice chest / cooler.  buy a submersible cheap aquarium thermometer with a probe. make about 4 1 liter bottles of ice. put your lbk in the cooler. tape the probe to the outside of the lbk just below the wort level. tape a small piece of cardboard or reflectix insullation over the probe to help it record the inside temp more than the ambient.  put one ice bottle in the cooler away from the lbk. close the cooler lid on the probe wire with the digital display set on the lid.
     
    walk away for about 4 hours. come back and note the temp. too cold? use less water in the ice bottle. too hot? add more ice bottles.
    check it about every 2 hours until you can gauge how far a certain volume of ice will drop your wort temperature... and how long it will last.
     
    in my experience,  once the wort hits pitch temperature  a liter of ice will keep my ferment at about 64f ambient for about 18 hrs average. there will be minor fluctuations in temp. thats fine. when i get up from bed, i just swap out the ice.  temp control is most important during the first 3 days of fermentation. temperatures contribute to ester development which makes flavors. some you want. some you dont. again, know your yeast.
     
    remember this too... your samples should never be used to judge the final outcome before it gets there. beer matures with age. a bottling sample will likely taste a world apart from the final product.
  22. Cammanron liked a post in a topic by zorak1066 in Last minute advice for first timer?   
    no harm in that. i'm that way too. for awhile i was sharing mine with a coworker who was interested in home brewing and loved beer. when he started getting like he couldnt be bothered talking with me about beer any more i stopped offering samples. more for me.
     
     
  23. Pantooka liked a post in a topic by zorak1066 in Help with cider taste please   
    fermentis US05 is kind of like the wonderbread of yeast. it does the job. it does it well.. but lacks any real character. it ferments clean (typically without esters). people use it when bottling after long fermentations to supplement tired old yeast, so things carb after sitting for a month in a secondary. 
     
    us04 and nottingham are english ale yeasts.  imo both are monsters. they rip through everything. they want cooler temps because toward the higher end of the optimal range they start producing fruity esters.    nottingham also can produce banana esters when hot.. something i only discovered by accident in the last year.
     
    use the right yeast for the beer you are making.
  24. Pantooka liked a post in a topic by zorak1066 in Help with cider taste please   
    green apple / cider = too hot fermentation.
     
    if you are drawing samples from the lbk you are likely pulling off trub with the sample.
     
    trub tastes like crud. yeasty, sometimes maybe sour or just plain off.  you dont drink trub. that is yeast poopy.
     
    ambient temp of 72f means at peak fermentation your yeast was at about 79-82f inside the lbk. way too hot. too hot = stressed yeast = cider. (among other off flavors)
     
    know your yeast. coopers yeast or the mr beer yeast under the lid ... and most ale yeasts want your ambient temp to be about 58-62f for the first few days of active fermentation. when they get busy eating, the inside temps can be up to 10 degrees higher than ambient or 68-72f for a really vigorous ferment.  i had always shot for keeping my ambient temps no warmer than 67f in the days when i did not have a chiller box.  i never got cider.
     
    lager yeast is not ale yeast. lager yeasts want colder temps to ferment. they are bottom feeders , not top feeders like ale yeast. i dont make lagers because to me lager yeast is too much of a diva. ale yeast is more easy going and more forgiving of mistakes.
     
    get an ice chest / cooler.  buy a submersible cheap aquarium thermometer with a probe. make about 4 1 liter bottles of ice. put your lbk in the cooler. tape the probe to the outside of the lbk just below the wort level. tape a small piece of cardboard or reflectix insullation over the probe to help it record the inside temp more than the ambient.  put one ice bottle in the cooler away from the lbk. close the cooler lid on the probe wire with the digital display set on the lid.
     
    walk away for about 4 hours. come back and note the temp. too cold? use less water in the ice bottle. too hot? add more ice bottles.
    check it about every 2 hours until you can gauge how far a certain volume of ice will drop your wort temperature... and how long it will last.
     
    in my experience,  once the wort hits pitch temperature  a liter of ice will keep my ferment at about 64f ambient for about 18 hrs average. there will be minor fluctuations in temp. thats fine. when i get up from bed, i just swap out the ice.  temp control is most important during the first 3 days of fermentation. temperatures contribute to ester development which makes flavors. some you want. some you dont. again, know your yeast.
     
    remember this too... your samples should never be used to judge the final outcome before it gets there. beer matures with age. a bottling sample will likely taste a world apart from the final product.
  25. Cammanron liked a post in a topic by zorak1066 in Last minute advice for first timer?   
    no harm in that. i'm that way too. for awhile i was sharing mine with a coworker who was interested in home brewing and loved beer. when he started getting like he couldnt be bothered talking with me about beer any more i stopped offering samples. more for me.