D Kristof

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    Greater Cincinnati
  1. Add any unwanted drops into your next brew. You've already paid for them. Why waste the sugar?
  2. This may also help.
  3. Actually, what the more experienced brewers have been warning about is the importance of temperature control. Ale yeast prefers living in one range of temperatures and lagers yeast in a lower range. Regardless the strain of yeast used, keeping temperatures near the low end of the desired range keeps down the tendency to produce off flavors. They will be created, and they will eventually be consumed by the yeast during conditioning. Every home has it's own unique environment. The length of time it will actually take to brew your beer will be specific for your home. The time frames outlined by MB and others in this forum should be considered rule of thumb recommendations. Practice and patience will make your beer better.
  4. The key is religiously changing out the bottles to maintain the lower temperatures. I foolishly relied on my son. Some days he remembered, othets he didn't. I was brewing a smoked ale at the time. Everyone loved it, but I will never be able to repeat the outcome.
  5. So, they pre-skunk their beer before shipping it?
  6. So, to be a true beer sophficionado, I need to drink my beer from amber glasses while sitting in the shade?
  7. At the very least, the MrBeer keg can be used for small batches.
  8. My "meh" recipe was the Churchill Brown Ale. After double the suggested conditioning time, my family was wrestling bottles out of my hands. The longest I've been able to condition my beer has been 12 months. The temptation has been too great.
  9. After years of research before even starting my homebrewing habit I offer this to you from my own personal experience. For a lager, begin fermentation in the mid to low 50's. After two weeks raise the temperature to low 60's for at least a week. Essentially, lagering is similar to a cold crash but done gradually. After a week in the 34 to 40 degree range, bottle your lager, carbonate and condition in the low 60's .
  10. I have not added the booster, but have added the Saaz and the LME. I brewed it as a true lager using WLP802 Czech lager yeast from my local HBS.
  11. For my own enjoyment, I add English treacle and brown sugar to the American Porter. After two weeks I transfer into a second LBK with oak spirals soaked in bourbon.
  12. The conditioning periods are only rules of thumb which work for most MrBeer recipes. Every beer recipe has a different conditioning period. In the case of the American Lite, 6 weeks minimum. As in every case, if you don't like your first bottle, let it condition longer. Some, like the American Porter are good after two weeks of conditioning, but are amazing after 6 months.
  13. Are these standard caps or the special caps for long term conditioning?
  14. I would have been more concerned had he posted, "I've bottled my first batch. Can't wait to taste it. By the way, what are these packets labeled One Step?" As it is, he's a newb who realized he missed a step. Another newb commented with somewhat questionable but easily corrected advice. While I agree mostly with your posted comment, if I didn't already know you on this forum... It's a hobby. Sometimes mistakes taste delicious and can't ever be repeated. It's a hobby. Not all of us dream of going into business. LOL.
  15. I bottle every batch I make. When you say the taste varies from bottle to bottle, are you drinking two or more at the same time? I ask because part of this hobby that I find fascinating is how the flavors develop, meld and change over time. While not an expert on growlers, if carbonating and conditioning, I would worry about any growler being pressure resistant.