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D Kristof

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D Kristof last won the day on March 18

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About D Kristof

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    Brewmaster in Training

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    Greater Cincinnati

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  1. D Kristof

    MUG Nationals

    Steve, Doug, congratulations to both of you.
  2. D Kristof

    Hazy IPA dry-hopping tips?

    I clicked "confused" because I was torn between "like" for the first part and "laugh" for the story about Squints.
  3. D Kristof

    Capping/bottling mishap

    Most bells unscrew from the capper.
  4. D Kristof

    Guiness Irish Wheat Clone

    I really aerated my starters. I sealed the jars and shook them for a minute. Yours looks like mine did, but you could try shaking that thing. At this stage there can't be too much oxygen. Yeah, I had a quart of starter and didn't want an overflow so I pitched the yeast into the quart, shook it, then poured half into a second jar. You can see the high the krausen was in those jars.
  5. D Kristof

    Guiness Irish Wheat Clone

    If I was a sensitive kind of guy my feelings would be hurt. Wild yeast? I think not. Guinness' yeast? Possible. Another commercially available yeast? Also possible and perhaps more likely. Still it smells like a bunch of over ripe bananas in my dorm fridge. I might pitch one of these jars into an LBK this weekend. The jar on the left was agitated.
  6. D Kristof

    MUG Nationals

    Not even as a specialty beer?
  7. D Kristof

    Early Chromosbeer

    If you're worried about fermentation, off flavors etc. just leave it be at room temperatures. The diacytle rest will be slightly longer than intended. Who cares? Your beer won't taste significantly different.
  8. D Kristof

    Guiness Irish Wheat Clone

    Thus is how I did mine. I poured a couple ounces of distilled water into each bottle and recapped them and set the back in the fridge. When I had 4 bottles I poured them into a sanitized canning jar and kept it in the fridge. As I finshed the six pack I added the distilled water and added to the quart canning jar. The yeast settled and I poured off most of the beer tainted distilled water a couple times and replaced it with fresh. After that I again dumped the liquid above before pitching into the quart jar of refrigerated starter wort. After pitching I moved it into the dorm fridge where I have a cider fermenting. I keep the lid loose to let the CO2 escape. So far it seems to be working.
  9. D Kristof

    Guiness Irish Wheat Clone

    If this works out a yeast sample might be possible.
  10. My first reaction was to laugh. My second was, "Sumbitch! That's brilliant!"
  11. D Kristof

    Guiness Irish Wheat Clone

    So far, so good. Last Saturday, I made a starter of wheat DME 1.029 OG. Pitched the washed dregs from 6 Guinness Irish Wheat bottles. I definitely smells like the Guinness Irish Wheat they were sleeping in. Tomorrow I am going to pitch into another starter with OG of 1.040
  12. D Kristof

    Something other than booster

    @Mic Todd, if you think black licorice would go well with a light beer, go for it, you're the brewer. Brown sugar isn't raw sugar it is refined sugar with molasses added to it. The sugar will ferment and leave behind the licorice flavor. If it were me, I'd steep some grains, but hey, that's just me. To paraphrase another member of this forum, if you don't brew it, who will?
  13. D Kristof

    MUG Nationals

    When is/was the deadline to enter. I can no longer find any information about it.
  14. D Kristof

    Pumpkin beer attempt

    @Jim Doherty, perhaps a dumb question, but I recently witnessed it. When did you take your refractometer reading? Was it at full volume in your fermenter or in your kettle?
  15. D Kristof

    Conditioning/Cider flavor

    Speaking of AnthonyC, does anybody know what happened? He disappeared.