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  1. Thanks Creeps. I'd read the cold crash thread and saw a comment that more than five days ran an increased risk of infection, and was wondering how likely that is. Of course, I'd bottle it anyway and take my chances. As a side note, I should point out that the turkey was defrosted right next to the LBK in the fridge...yikes! (and PS, Creeps...Packers )
  2. I've been doing the RickBeer Cold Crash for my past few batches. I had planned to bottle the current batch last Sunday, and so I put the LBK in the fridge on Thursday. Well, with the holidays and such I didn't get to it. I plan to bottle now on Friday, which means that the LBK will have been in the fridge for 8 days. Is this too much? Will the yeast be too settled? Thanks for any help.
  3. Sounds like a good weekend plan to me!
  4. I'll second what epete28 said; the American lager is one that definitely needs to age. Honestly, I'd put it away until the summer. It should then have developed a pleasant taste, and it's a hot weather beer anyway. And welcome to the best hobby in the world!!
  5. Excellent! It's always bugged me that I could not get into that bit to clean it. Now it shall be done!
  6. Ding Ding Ding! Give that man a beer!
  7. I'd probably rinse the whole thing with good, hot water to remove any dust and then test it for leaks. Then I would think sanitize the whole thing as typical before the wort addition, then it should be all good.
  8. Oh, guessing games. Ripon? I live in "The Only one in the World".
  9. Excellent. Thanks Tim. I thought so but didn't want to overdo it and have a set of bottle bombs! (and btw, this Mr. Beer forum is really, really a great testament to your company, as well as the fellowship of brewers here. Bravo!)
  10. Hi Scotty B. Good to see more WI people here. I too started with the American Classic. As you have noted, it's "okay" at 4 weeks or so. It does actually get to be pretty decent after 4 to 6 months. Put it away for now and take it out again in May or June and enjoy it one evening on the deck, before the mosquitoes come out.
  11. This is the kind of batch that makes me wish that I was making 5 gallon batches rather than just 2 gallons! It's so good.
  12. Apologies for resurrecting an old thread, if that is looked down upon here.... but this thread seemed the most appropriate place for my question. I am making the Mr. Beer Blueberry Cider Kit. I'll be letting it ferment for 3 weeks. Per the instructions one adds a can of pureed blueberries into the initial wort, then another can after one week of ferment. So my question is, after all this sugar, do I still add sugar at the bottling step, and at the same quantity as I do for a beer batch (slightly over a teaspoon for a 16 oz bottle)? As always, thanks for the help.
  13. I think we can all agree...Never enough
  14. Better with age. I too started with the kit, Classic American Light. It was "okay" after 6 weeks. After 6 months it wasn't great but it was pleasant. Some batches turn out good and some are amazing, but nearly all are better than what you get in the store. And each one is unique! I just love that first bottle opening of a new batch and getting my nose right over the bottle to get that first whiff. Always a delight.
  15. Thanks for the followup. I was wondering about this. This just goes to demonstrate just how tough the brew mix is and reinforces the "never throw it out" mantra!