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youdontknowme311

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Everything posted by youdontknowme311

  1. youdontknowme311

    "Stuff" floating in keg...

    @dale hihn I actually didn't do a dry hop for this one. I noticed it after 10 days or so and I thought to myself it sorta just looks like yeast but never seen it look like that. So naturally I started to worry lol
  2. youdontknowme311

    "Stuff" floating in keg...

    I know this isn't the best picture as it's through the lid of the brewmax while cold crashing. Is this an infection? I've never seen this before. I've seen stuff floating at the top before but usually drops out by the time I cold crash.
  3. youdontknowme311

    Chantilly Lace

    Brewed mine up Saturday night, added some carapils but other than that I followed the recipe. Took about 16-17 hours to see activity and it's going strong now. I really hopes this comes out well. I've had many issues with acetaldehyde in my previous batches that don't condition out.
  4. youdontknowme311

    Chantilly Lace

    I'm about to brew this over the weekend. Looks good! 🍻
  5. youdontknowme311

    The Real Mr. Beer - Live Stream Thread

    I think Tim forgot to add the Hme & lme in today's stream. lol
  6. youdontknowme311

    Conditioning/Cider flavor

    So I brewed Bindlestick about 8 weeks ago. Fermented 3 weeks at 66°, cold crashed for 3 days and batched primed. Carbonated for 3 weeks between 70°-74° and then stored them in a box in my closet which was anywhere between 64°-76°. Conditioning time is recommended for 1-2 weeks so I tried one at one week and it tasted great! So I waited another week and put another one in the fridge for 3 days and it's completely different. Taste and reeks of cider. I've had many batches where some taste great and some taste like cider. What am I doing wrong? Are some bottles conditioning while others are not? Or is it a cleaning/sanitizing issue? Any help would be appreciated... starting to drive me crazy.
  7. youdontknowme311

    Conditioning/Cider flavor

    @Jdub Same here as far as the room temps. One day it could be 62 and the next it's 75. lol
  8. youdontknowme311

    Conditioning/Cider flavor

    @Creeps McLane I wouldn't say it's gotten worse. But then again these current batches haven't been stored that long yet. Some bottles are stronger than others but it's consistently in all my batches. I live in an apartment but I do have a storage area down in the basement. I could try conditioning them down there.
  9. youdontknowme311

    Conditioning/Cider flavor

    I use a inkbird controller. I pitch yeast around 64-68. Lol Wolverine. Always ferment for 3 weeks then cold crash. Spigot is always clean, always pull it apart afterwards.
  10. youdontknowme311

    Conditioning/Cider flavor

    No not really, I think I'm pretty anal about sanatizing but maybe I need to reevaluate my cleaning and sanitizing. But other than that my temps are solid so I honestly just don't know what to do.
  11. youdontknowme311

    Conditioning/Cider flavor

    I usually get spring water from Wal-Mart or the market near my house. I use tap water to clean and sanatize everything but I've read that using tap to clean shouldn't make a difference.
  12. youdontknowme311

    Conditioning/Cider flavor

    It's stainless, not sure of the size but I brought it brand new and only use it for brewing.
  13. youdontknowme311

    Conditioning/Cider flavor

    I use to bottle prime but the last 5 batches I've batch primed but same result.
  14. youdontknowme311

    Conditioning/Cider flavor

    I've read about extract twang before and it's not just a slight sweetness I pick up. Some bottles are so overwhelmingly bad which makes me me believe I'm doing something wrong with my process. I just don't know what and I'm getting bummed out.
  15. youdontknowme311

    Conditioning/Cider flavor

    I brewed Long Play with nothing added. Half the batch tasted like a solid IPA and the other half was a underwhelming mess. That's the thing that confuses me.
  16. youdontknowme311

    Conditioning/Cider flavor

    I do everything you mentioned. I use a face cloth to insulate the probe and my set point is 65 with 1 degree differential. I prop the fermenter up regardless if I'm using an LBK or the 2 gallon brewmax. I use uncented dish soap also or brewery wash to clean bottles and I also use a bottle tree. When it comes to conditioning sometimes it's hard to maintain 70 degrees as I live in the Northeast and one day it's 90 and the next it's 50 lol. So I either use the mini fridge or cooler with a heating pad to control temps. But maybe not all the bottles are conditioning at the same rate?
  17. youdontknowme311

    Conditioning/Cider flavor

    Usually between 64-68 depends how cold I get my spring water. I use a mini fridge with a temp control and the probe is taped to the side and I ferment between 64-66 so I know that's good. But like I said, one bottle was great almost like a store bought beer and the other 2 were awful.
  18. youdontknowme311

    Conditioning/Cider flavor

    Beer was nice and chilled for 3 days and poured into a clean glass and I could smell it right away. The first one I drank had nice head retention and lacing and this one had no head whatsoever. I tried another one and the cidery flavor was dialed back a little but still there. Carb level seems good to me. It's been consistent in all of my batches and I think it tastes like green apples/cider but maybe it's not?
  19. youdontknowme311

    The Real Mr. Beer - Live Stream Thread

    Thanks for the link @MiniYoda
  20. youdontknowme311

    NEIPA Bottle Conditioning

    So I have a batch of American Resolution fermenting and The Best Haze Of Our Lives up on deck. I've been reading a lot of negative things about bottle conditioning the NEIPA style because of oxidation and the beers turning a brown muddy color only after a few weeks in the bottle. I've read that most people prefer to keg this style of beer to avoid that. So my question is why does that happen so often with this style and any advice on how to avoid it?
  21. youdontknowme311

    NEIPA Bottle Conditioning

    Thanks Josh. Just curious how would I add vitamin C to the batch? I always use a bottling wand and carbonate in glass around 68-70 so I should be good in that aspect. Is the way you dry hop this style that the hops oils seem to oxidize much faster?
  22. youdontknowme311

    The Best Haze of Our Lives

    I'm on day 9 of American Resolution and it's been steady between 63-65. I was just stating that the recipes uses the same yeast but instructions are different so I wanted to clarify a possible mistake in the instructions.
  23. youdontknowme311

    The Real Mr. Beer - Live Stream Thread

    @MRB Josh R Can you share the recipe for the unhopped extract batch you made and as well the BIAB recipe?
  24. youdontknowme311

    The Best Haze of Our Lives

    Also the instructions says to ferment between 65°-76° but the Imperial yeast says to keep between 62°-70°. The instructions for American Resolution state 62°-70° so I'm assuming both recipes are supposed to be the same.
  25. youdontknowme311

    Best Haze of our Lives

    Yea I just figured it got carried over from another recipe that actually uses dark grains.
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