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D Kristof

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Everything posted by D Kristof

  1. D Kristof

    Conditioning/Cider flavor

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

    Fermentation temp control

    @Screwy Brewer, it's reassuring to know old hands like you still visit this forum. Enjoy reading your advice.
  3. D Kristof

    Upcoming Brewing Schedule

    Paw paws are back in season. Been planning brew 3 different beers when this time of year came around, but life ain't cooperating. Acquisition of the fruit has gotten complicated because of all the stuff flowing my direction. Considered buying them, but still need to brew. Maybe I can find somebody who cans or freezes them.
  4. D Kristof

    Guiness Irish Wheat Clone

    If I read @Nickfixit's comments correctly he used carbonation drops for his starter wort. If they were DME drops the gravity and cell count may both have been too low. If those drops were sugar the yeast may have been too old to recognize it as an energy source for reproduction.
  5. D Kristof

    Rhizomes

    Creeps, I couldn't help but laugh when I heard your uncensored choice of words. As for the Japanese beetles you can eliminate them by treating your yard to control the grubs earlier in the spring. Haven't had the problem in nearly 20 years since I nuked them. Having sacrificial plants is also a good way to control them if you keep those plants far enough away from the hops. A rose bush or two will attract those little ba$tard$ like manure attracts flies. The rose bushes can be sprayed with natural insecticides to wipe them out. Great information about the red coloration of the bines. I'll need to keep that in mind next year.
  6. D Kristof

    Rhizomes

    Been getting a lot of rain lately. I noticed my Cascade has about a dozen cones.
  7. D Kristof

    Guiness Irish Wheat Clone

    The Guinness Wheat beer bottles have sediment. Lots of sediment.
  8. D Kristof

    Fermentation temp control

    I know that taste. Some say it's the "extract twang", but I brew other extract recipes not using MrBeer HME's and that flavor is not there. I wonder if it's a flavor from the hops used by Coopers when they brew the HME's.
  9. D Kristof

    Favorite MB Refill/Recipe?

    Hard to answer this question since I use the HME's as the backbone for several personalized variations. Most malleable IMO is the CAL.
  10. D Kristof

    New to brewing

    Some times the yeast needs to finish converting the sugars to alcohol. Some times the flavors provided by malts and adjuncts combine gradually into a unified flavor. If you're familiar with cooking soups and stews, you'll understand the longer it sits the more the flavors meld.
  11. D Kristof

    ABV boost

    @Mic Todd, I have a nephew who has helped me with three brewing sessions. The first session he helped with was a partial mash brew. As the starches were converted into sugars I had him take sample tastes. When we were done he understood the brewing process, what malt extracts were opening the door to discussions about the different sugars created.
  12. D Kristof

    ABV boost

    As the package says...
  13. D Kristof

    Fermentation temp control

    Jim, if you follow BDawg's advice you won't go wrong. Since the Johnson controller will be a step up in your temperature control game, you can play around with temperatures closer to the yeast's high end and after 4 days bump it up a couple like BDawg says. By day 7 you're close to your room temperature and won't distress your yeast. Be certain to measure wort temperatures not air temps in that keezer, Insulate your temperature probe against your fermenter. I cover my probe with a clean dry sponge. You'll be surprised by the improvements in your brews.
  14. D Kristof

    ABV boost

    As a new brewer, the first few batches will either break you or encourage you. How you approach them is entirely up to you. Temperature control and sanitation are of HUGE importance. Most new brewers find this forum after they brew cidery or vinegary beer. If you've conquered temperature control and your familiarity with the process increases, then you can safely begin your experimenting. Caution: Be certain to control how much you add/change so you'll know what you did that you liked and what caused a negative result. As you read through the forums you'll cross many threads discussing somebody's mad scientist performance and a plea for help. After you've brewed a MrBeer extract as is, you'll know what you liked and didn't like i.e. too malty, too hoppy, not hoppy enough etc. The consensus around here is to add additional malt extract and hops to the CAL. CAL has been used to brew ales as well as swapping out yeasts to make a true lager. Whatever additions you eventually consider should also include experimenting with alternative yeasts for otherwise identical recipes. As for myself, because it is somewhat bland by itself, I use CAL as the base for a few recipes of my own. When you make the American Porter for the first time, after 4 weeks you should try bottles one at a time. If you take a few notes for each bottle you will probably notice a different flavor profile stands out. It will give you first hand experience witnessing the flavors melding into the final product. On your second batch, if you like porters and stouts there will be a second batch, consider adding half of a vanilla bean. It will bring out the chocolate flavors a little more.
  15. D Kristof

    ABV boost

    Either cure it or make it twice as tempting.
  16. D Kristof

    ABV boost

    You've misinterpreted the data. Ohioans love their pizza and Michiganders head to where the jobs are.
  17. D Kristof

    New to brewing

    Welcome to the forum and the obsession. Sounds as if you've already prepared yourself before jumping in. Temperature control is probably the number one issue that causes new hobbyists to ask, "What did I do wrong?" This hobby teaches the importance of self-control and patience. Don't go mad scientist adding/changing recipes because you're chasing ABV or that odd brew you really loved last year. Flavors in beer can be from the malts and yeast or by other means. To be successful, you need to decide how to get that German Chocolate cake taste. While brewing last Saturday, I drank my last bottle of Churchill. It happened to be one I bottled last year. It was by far the best of the batch... I was unimpressed by the Churchill until it had a chance to condition. In my case, they didn't begin tasting good for about 5 weeks after bottling. First impressions aren't always correct. Good luck to you. When in doubt check this forum and ask.
  18. D Kristof

    Rhizomes

    Saw photos of Lambeau. HOLY CRIPES. You OK, or have you put out the sandbags around the garage?
  19. D Kristof

    Going With Less Sugar

    That's all it took for me to jump to almost all glass. I use a combination of bottles with every batch now. I use 2 PET bottles, glass, and 2 small pop bottles with every batch. I use the PET to judge how the glass bottles may be carbonating. The empty pop bottles are my trub bottles. IMHO, if you aren't batch priming, Domino Dots are definitely the way to go. Last month when my trub bottles hardened within a couple hours of bottling I got extremely scared. Twas my first wheat beer and the FG was stable and where I expected it to be. I vented the trub bottles and VERY closely watched the 2 PET's. Turned out to be a false alarm, but I am glad I had the plastic to judge by.
  20. D Kristof

    14 Days Into Fermentation

    A BIG, "⬆⬆⬆⬆⬆WHAT HE SAID⬆⬆⬆⬆⬆"
  21. D Kristof

    lagering is soooooo long

    @Creeps McLane, did you finally get that moth?
  22. D Kristof

    long time user, first time erruption

    Good thing you had it in the fridge. Eruption would have been worse with higher temperatures. Good thing you checked on it. If you haven't already, be sure to wipe the threaded parts of the LBK and lid with a towel soaked in sanitizer. Wouldn't want clogged vents to cause you a problem.
  23. D Kristof

    Newbie Using Secondhand Kit

    Welcome to the forum Eric. I am interested in seeing a photo of that fermenter. Assuming the NPA refill is a new standard refill the yeast under the lid would still be good. Look up the refill on the MrBeer Store page and read the directions posted there. Those are generally better than what's printed on the can label. My best advice to you as a new brewer would be to do a few minutes of reading. Head to RickBeer's pinned nuggets of advice. Temperature control, Self-Control, and learning the process are important to enjoying the obsession and learning. As wort ferments into beer, the yeast generate heat. Depending upon the yeast, heat can be either your enemy or your friend. As a Newb, heat is your enemy. Most people brew beer that ferments too warm which stresses the yeast. In return, the yeast begins eating the sugar and begins converting it into alcohol. When stressed, the yeast partially converts the sugars which creates something which you might not like the taste of. Good thing is, after things cool down and the yeast is still searching food, it will finish that conversion process, but it takes time and patience. Ideally, your fermentation temperatures will be held near the low end of the range recommended. As you gain experience and confidence you'll be tempted to try the different styles of beer offered by MrBeer, that's highly encouraged (especially by @MRB Josh R). AFTER brewing a MrBeer kit straight up you'll know what the style is supposed to taste like. From there, most of us on this forum will change yeasts, add hops, add grains etc.,. When a question comes to mind, search the forum, it probably has been asked and answered at least a dozen times before LOL If you still are uncertain, ASK. You'll be surprised how quickly somebody will provide an answer, advice, snarky critique, a link to another site to find your answer... Remember, it's your beer. If you don't brew it, who will? As @BDawg62 and @Nickfixit have stated above, you can do it. The typical MrBeer HME is sized to brew a little over 2 gallons of beer. Your fermenter will/should work, but your beer will be stronger than the typical brewers', it's your beer. If you choose to scale down the amount of extract used make your adjustments according to weight per gallon and save the rest in your refrigerator covered and with a little vodka poured on top to keep it sterile. Relax. Don't Worry. Have a Homebrew.
  24. D Kristof

    Going With Less Sugar

    @epete28, have you checked this out? http://www.thescrewybrewer.com/p/brewing-tools-formulas.html?m=1#bpc
  25. D Kristof

    Going With Less Sugar

    If I cold crash or bottle at 3 weeks I use 3/4 teaspoons. If I don't or bottle at 2 1/2 weeks I get the same carbonation with 1/2 tsp. Screwybrewer has a carbonation guide using temperature and type of carbonation sugar.
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