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KaijuBrew last won the day on July 30 2017

KaijuBrew had the most liked content!

About KaijuBrew

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    Brewmaster in Training
  1. Thanks @MRB Josh R! Interesting that the yeast can make such a difference.
  2. Welcome @cheech226! I noticed that the yeast packet under the lid the Churchill extract I used to make a Calavara Chile stout said “Churchill Yeast”. Is this somehow different than the standard Mr. Beer yeast?
  3. Okay - It has been a few months and I am back to report! Having drank a few of the Helles I can say it was not infected and is delicious! I believe the yeast was still active because I did have one bottle rupture. Luckily it was in a cooler during conditioning and just left a quarter inch of beer to clean up. I refrigerated the rest of the bottles after they had conditioned in case the yeast needs to be slowed down to avoid another rupture. The bottles are all very firm.
  4. Thanks - I did not bottle the clumps.
  5. I took the lid off for a quick peek for a a half a minute before bottling about 30 minutes before bottled
  6. The sample does not taste or smell weird.
  7. The extract was Helles Bock Spring Seasonal 2015. The yeast is Saflager W34/70 Dry Brewing Yeast. If that helps.
  8. I cold crashed my Helles for the past 2 days. I see there are floating brown items on the top of the LBK. Is this infected? How to tell and what to do if it is?
  9. I think spring water might be better due to the mineral content helping the beer.
  10. Okay Folks - good news - the early reviews are in and the Imperial Chile Stout is Awesome! Great bold flavor. Now I am not sure I would like it with all the water! LOL! I have had great success with the Mr Beer Stouts - Lock Stock and Barrel and Chile Stout. They seem well suited to extract brewing! The chile flavor was strong, but not overwhelming. A slight bite but balanced. Thanks for all the help.
  11. Thanks @RickBeer. So would I have gotten more Krausen at higher temps because it allows the yeast to be more active early on? I am much happier with my temp controlled batches. They seem to take less time to taste good. My fridge can temp control 2 LBKs but I don’t think I can fit the 2G fermenter in there. I need to do the last dry hop on the FUnky Buddha batch next Tuesday and then bottle the weekend after that.
  12. I’m getting a little worried about the second batch of Funky Buddha IPA that I started 10 days ago. I have not opened the batch but am observing my LBK. When I made my first batch in May, it Krausened like crazy - lots of bubbles, yeast islands, foam. Very active. This batch - while I see white sediment colllecting at the bottom (evidence of yeast doing its work I assume), the top is clear - very little foam, if any on the top. I did a few things different this batch - I am temperature controlling the batch in a fridge - before I relied on ambient temperature in a cool basement. I am also doing so in an LBK rather than the upright clear 2 Gallon Fermenter. I made a batch of Oktoberfest at the same time and it is also in my temp controlled fridge and it krausened normally, though there is less white sediment at the bottom of the LBK, there is evidence of foam on the top. Should I worry? Did my pitch fail? Should I raise or lower temp in the fridge to help the Funky Buddha batch yeast? I appreciate any advice and thoughts.
  13. Okay @Shrike - It is all settled in nicely in an LBK and fermenting away in a mini fridge set for 70 degrees. I partial-mashed the Crystal and Munich and added the Pale LME plus the Falconer's Flight hops to the batch. I will report back on how it turns out. I used fresh yeast from the Long Play IPA that came with a Funky Buddha (and put the old yeast from 2014 on my oatmeal this AM for breakfast! LOL) While I was at it, I also brewed a Funky Buddha Double IPA and will look forward to bottling 2 batches in three weeks!
  14. The conditioned product was delicous! Thanks for the help!
  15. I have a 5g long play yeast pack. Can I use this with this Oktoberfest brew? @Shrike