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D Kristof

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Everything posted by D Kristof

  1. D Kristof

    "Stuff" floating in keg...

    Excellent question. @MRB Josh R, @MRB Tim, your recommendations?
  2. D Kristof

    New guy

    Welcome to our shared addiction and happy to know you found this forum. You've discovered the age old conflict between marketing and reality. For most contributors on these forums, the first batch wasn't the greatest, but it was beer; beer they had made. After that first batch they began the quest to learn how to improve their second batch. For some, we got lucky but couldn't repeat the results. As suggested above, seek out RickBeer's posts. Rick's posts summarize the knowledge of many who have gone before us. You will discover temperature control is vitally important for all brewers. Yeasts have specific temperature ranges they love, ranges they'll tolerate and ranges they really don't like. When in doubt, for best results, hold your temperatures as close to the low end of the recommended temperature range. Yeast doing their thing during fermentation generate heat. When the temperature strays outside the recommended range, the yeast will produce compounds which you may not like or do not fit the style of beer. Patience and perseverance. If your first batch doesn't please you as much as you had hoped, set the bottles aside and wait. Often, the yeast will devour the off flavor compounds created during that first week of fermentation. Don't allow disappointment discourage you. Humans have brewed beers for nearly 10,000 years. In other words, it ain't rocket science, but it does require knowledge to repeatedly brew tasty brews. Appreciate the processes required to brew those beers you love. Homebrewing can be a very enjoyable hobby or disappointing and discouraging work. Ask questions and you'll be surprised by the help received. As a community we look forward to your contributions to these forums.
  3. D Kristof


    Reading back through the Forum I found this again. Did you post a follow up with your update?
  4. D Kristof

    High-Low Temperature

    On my construction job sites I've used a cheap one with sliding red and blue indicator tabs. Reliable and very useful. Great tip.
  5. D Kristof

    Newbie needs brew plan confirmation

    If you take a sample, hit it with a spay bottle to rinse it out. In your case, you might need to swab it out with a q-tip. This topic was discussed extensively in a post about mold growing inside a mini-fridge and on the sides of his LBK. @RickBeer is excellent at finding information like that.
  6. D Kristof

    Newbie needs brew plan confirmation

    @Joe G, welcome to the forum and good luck with your new addiction. If you took a sample from the spigot, by all means possible, clean it thoroughly. Do it now. Allowing any of the wort/beer to remain is providing a breeding ground for molds and bacteria. Anything flowing through that spigot will carry with it any spores and bacteria into your bottles. Sanitation, temperature control, processes, and patience are your goals for your first several attempts at brewing. With patience comes self control a.k.a. not going mad scientist until you have a better understanding. For example, last evening I was at a homebrew club meeting. One of the members brewed an orange habanero wheat beer. His bottles were gushers. The beer was lost behind the habanero heat. When he asked for advice...the best advice we could offer was for him to use it (all 15 gallons) to make jerky. Back tracking on this stream of conscious comment, clean your spout before you bottle, because @RickBeer will need to scold you about infections causing gushers.😉
  7. D Kristof


    @Gutterbunnie, the quicker you're able to cool down the wort, the better your cold break will be. Whirlfloc/ Irish moss will help but aren't necessary. You will find as many arguing for leaving the cold break in as you will those who say to siphon off. Personally, I haven't noticed any difference in fermentation or flavors, only the layer of trub is thicker.
  8. D Kristof

    Carb Cond Chamber & Brew Cellar

    BTW. I agree with Bill and Shrike.
  9. D Kristof

    Carb Cond Chamber & Brew Cellar

    If you're near 50 during the summer, why wait? I only see waiting as delaying an opportunity.
  10. D Kristof

    Conditioning/Refrigeration Question??

    While most people think the beers will improve as they condition, I have run across a couple guys who have other opinions. If you're like them there will be a week you prefer best. The next time you brew Chantilly Lace, when you reach your flavor preference week, toss them into the fridge.
  11. D Kristof

    Plastic bottles bulging

    Name brand, store brand, shouldn't mattter. Sugar is sugar. I believe Domino was mentioned because of the known sugar cube size.
  12. D Kristof

    Bulging Can

    @MRB Josh R, @MRB Tim, @MRB.
  13. D Kristof

    Bulging Can

    I would suspect contaminated HME.
  14. D Kristof


    I was in Hesse and Bavaria for 2 summers.
  15. D Kristof


    In Germany, from my experiences, Eis' is generally served with meals. Typically a meal with robust flavors.
  16. D Kristof

    Helles Bock

    Unless you use a hydrometer and take samples over several days, use 3 weeks. As a rule of thumb, always go 3. It will give the yeast an opportunity to complete cleaning up it's messes. It won't hurt anything to take it slow and wait.
  17. D Kristof


    When it was rebottled in those glass Mexican 6 ounce Coke bottles does than change it from a stout to more of a Modella Negra clone? I'm confused?😉😒
  18. 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.
  19. 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.
  20. 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.
  21. 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.
  22. 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?
  23. @Njaim, truly sorry for your loss.
  24. D Kristof


    My bet is on some type of starch.
  25. 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.