Jump to content
Mr.Beer Community

D Kristof

Community Members
  • Content count

  • Joined

  • Last visited

  • Days Won


D Kristof last won the day on March 18

D Kristof had the most liked content!

1 Follower

About D Kristof

  • Rank
    Brewmaster in Training

Profile Information

  • Gender
  • Location
    Greater Cincinnati

Recent Profile Visitors

895 profile views
  1. D Kristof


    With some styles, I have a difficult time judging the final conditioned beer. Some I have actually given thought to who I could give it to. After conditioning, I have second thoughts about giving any away.
  2. D Kristof


    Old Faithful Pilsner. Like. A few of us admit to opening at leadt one of our batches over a bowl to catch the geysers. LOL.
  3. D Kristof

    Dry Yeast & Heat

    I begin my brewing addiction with a regifted MrBeer kit. It had been sitting unused in an unairconditioned upstairs closet for nearly 4 years. I used fresh HME for my first batch, but curiosity led me to try the old overheated yeast. Within 6 hours I had krausen oozing from the LBK lid. Undoubtedly, more of the yeast was dead than in a fresh pack, but there was more than enough to get the job done. If in doubt, on brew day, follow @BDawg62's procedure to proof your yeast.
  4. D Kristof

    Black Beer'd porter

    In addition to changing from smooth to robust LME after 2 weeks I add a 4" oak spiral I've soaked in bourbon. I leave it for another 2 weeks... yes, I know that's 4 weeks in the fermenter. I keep my temperatures at 60 degrees. On some occasions I increase the fermentables by using both the smooth and robust LME's and I use a lager yeast. Drinking one I bottled on 2/4 as a matter of fact. @MiniYoda might be able to comment on that combination.
  5. D Kristof

    Too long?

    @MRB Josh R, is the rate of autolysis variable by temperature? Meaning, given two fermenters, one at ambient temperatures and one held at a lower temperature within the yeast's preferential temperature range, would the room temperature fermenter have a greater risk of autolysis off flavors?
  6. @Njaim, truly sorry for your loss.
  7. D Kristof


    My bet is on some type of starch.
  8. D Kristof

    MUG MidWest Meeting #2

    @MiniYoda, you should have stayed a few minutes more. The blonde in the white shorts and her two friends paraded around in their new T's.
  9. D Kristof

    MUG MidWest Meeting #2

    @MiniYoda, glad you were able to make it. I agree, this is an annual event many homebrewers would enjoy. I hope we can get a better turn out at future events like this.
  10. D Kristof

    Site Update!

    At first glance, I thought my phone was broken. Now I understand the cause of the color scheme changes.
  11. D Kristof

    Metallic Grass like taste, need help

    Drinking 2 bottles after only 1 week? Can tell the difference between sugars? Now, I know you're having fun poking the bear, but none of us want to see @RickBeer get all riled up again. LOL.
  12. D Kristof

    Tell Yoda where to go

    @MiniYoda, somewhere I think I saw something about removing bottle caps. Dropping this here because I don't have tume at the moment to search. https://m.facebook.com/story.php?story_fbid=1897720653623548&id=1118087851586836
  13. D Kristof

    First partial mash attempt & newbie mistakes

    I have an electric range. When it's off, the burners are still hot and continue heating the pot. I knew that but figured I'd have time to set up a space on the counter with a couple old dish towels. My temps were over 180. No noticeable astringency. I agree with Shrike. In a complex beer like that, it's more forgiving of mistakes. Next time you make it you might think the 2nd batch just isn't as good as the first. LOL.