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D Kristof

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D Kristof last won the day on March 15

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About D Kristof

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    Brewmaster in Training

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    Male
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    Greater Cincinnati

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  1. D Kristof

    Can I condition THEN carbonate?

    The one gallon jugs are probably just for fermentation and not pressure resistant. That means carbonating in those jugs would create a huge mess when the pressure cracks the jugs open. If you ferment in one jug and transfer into a second jug with an airlock for long term storage, you risk oxidation (wet cardboard flavors), skunking from exposure to light and infections. If it was my beer and I hated bottling, I'd suck it up and bottle until funding permitted me to keg.
  2. D Kristof

    Can I condition THEN carbonate?

    Conditioning and carbonation aren't mutually exclusive time frames. As your beer is carbonating it is conditioning. As your beer is conditioning it is carbonating. Your yeast are living entities. They're swimming around looking for food to eat. Regardless of what container you transfer your beer to the yeast is still swimming around in search of food. Part of "conditioning" is suspended solids are settling out. That's going to happen while your yeast are still swimming around searching for food. The key to successful brewing is doing everything you can to prevent your beer from developing off flavors or infections. Brew your beer. After fermentation has completed cold crash your beer. Transfer it to your (pressure resistant) dispensing container and set it somewhere with steady temperatures.
  3. D Kristof

    2 gallon to 3 gallon

    @Rotty, if you add water, LME, DME, hops, etc., you will change the flavor profile of the MrBeer HME. The bigger question is, "changed it by how much?" That can only be determined by you the brewer and your ability to taste the differences. Reading about classic styles, practicing steeping grains, practicing partial mashes, dry hopping, hop boils etc., you can make each batch your signature brew. The opportunities are endless. The only restrictions are how adventurous you are, how quickly you can learn new skills, and how fast you can drink beer to free up bottles and storage space for your pipeline.
  4. D Kristof

    First Batch CAL

    Rickbeer is the answer man. Usually, for home brewers time cures most ills. The MrBeer yeast is Cooper's ale yeast. It is one of the most temperature ambivalent yeasts available. Bottle the CAL and let em sit.
  5. @Marion, I have it on good authority he's really good at that sort of thing.
  6. In other words, as @Brian N.has already stated, you can only know estimated ABV.
  7. D Kristof

    corbo drops vs sugar experiment

    One final comment from me on this topic. If you are wondering why the MrBeer directions have so much sugar recommended remember their target customers are new brewers. If the kit is placed on a kitchen counter top with ambient air temps at the upper end of the recommended range, the higher priming rate will compensate for the CO2 off gassing during fermentation. The down side is, the fewer brewers who do keep theirs on the cooler end risk gushers. When those guys turn to this forum, it's unfortunate that our first thoughts some times jump to conclusions of incomplete fermentation or infections.
  8. D Kristof

    corbo drops vs sugar experiment

    Cooler liquids retain more gas than warmer liquids. If your temperatures remained low your beer retained more CO2 from fermentation than it would have if warmer. Starting with a higher carbonation level you need less sugar to reach the final carbonation level desired.
  9. D Kristof

    hydrometer vs refractometer

    Depends upon the circumstances. Prior to pitching yeast the refractometer is quickest and easiest. After fermentation that remains true however the refractometer will not give you an accurate or true gravity since the alcohol and water solution refracts light differently. I use my refractometer to monitor changes in gravity. When specific gravity stops changing I use the hydrometer to take a final gravity reading. The sample goes into my trub bottle and my stomach.
  10. D Kristof

    Infection Leading to Sour Aftertaste?

    More appropriate for the Community Drain Pipe heading, but as long as @RickBeer isn't around we'll let your first mistake slide.
  11. D Kristof

    All-grain Brew Day

    @ symbol and the person's forum name. Usually will pop up forum mdmber names with those letters as you're typing.
  12. D Kristof

    Advice for Brewing "That Voodoo....."

    The booster packs are only a mix of sugars. The golden LME will add more mouthfeel and better head retention than the booster packs. The deluxe refill will be better for delaying the molasses' licorice aftertaste.
  13. D Kristof

    Problems with Mr Beer Website

    As of the last hour I can not even do a search. The website only responds with, "no products found", or "We can't find products matching the selection".
  14. D Kristof

    Advice for Brewing "That Voodoo....."

    If you use the lightest brown sugar you can find and drink the beer within a relatively short period of time the licorice flavor melds with the others. I found if I leave a bottle for a year licorice will be all I taste.
  15. D Kristof

    All-grain Brew Day

    I don't think they're trying to mislead or deceive. They're following the KISS principle. The keg is designed to be filled, closed, and left closed. If they mentioned air temperature and fermentation temperature newbies would be constantly removing the lid increasing the risk of infection. If you keep your keg in a room with a lower ambient air temperature, your wort will warm during peak fermentation but not enough to stray from the yeast's preferred temperature range. As newbies progress to intermediate level brewers they're (hopefully) more relaxed and confident about their brewing. It's also when they begin purchasing hydrometers, refractometers, specialty grains, kettles...
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