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76shovel

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Everything posted by 76shovel

  1. 76shovel

    Bottle conditioning techiques

    "Patience is required in this hobby." I think it took me nearly a year to figure that out. 🤣 Most of what I mix up these days takes 4-8 months of conditioning if not longer. I will still sneak in an early sample.
  2. 76shovel

    Early Chromosbeer

    I really like how my last Chromosbeer came out so I fired up a 2nd batch. I may have goofed it up. After 2 weeks of cold fermentation at 55F I pulled it for the 3 day rest. I flubbed the calendar so this was a week earlier than I had planned and now my cold crashing fridge is tied up. The Chromosbeer has been at room temp of 65F for two days, I will cold crash it for 3 days tomorrow then bottle. OR should I put it back in at 55-56 and ferment another week then rest again? Yeah, If I used a hydrometer from the get-go I wouldn't be guessing.... oops.
  3. 76shovel

    Early Chromosbeer

    thanks!
  4. 76shovel

    Early Chromosbeer

    It's that easy... if you own a hydrometer. Sometimes I wonder how I got this old. 🤣
  5. 76shovel

    Something other than booster

    I've added brown sugar in a few dark stouts. It doesn't wreck the beer but yeah, it's puts a different edge on it. You may like it, you may not. gotta try it to know.
  6. 76shovel

    Something other than booster

    I try to add just enough water to the 2G recipes to get 12 full 740ml bottles after fermentation. I always had booster in an attempt to get back to neighborhood of the advertised ABV . After 2 years of this I still don't own a hydrometer so it's just a WAG. I'm more focused on the taste anyhow.
  7. 76shovel

    Wild Wheat variation

    Had the trub bottle tonight. Pretty smooth and I can feel the alcohol content. At least I don't feel like I screwed up. It'll be interesting to see how this is in another month.
  8. 76shovel

    Wild Wheat variation

    3 weeks ago I started a 2.25 gallon batch of Wild Wheat. I also steeped 4 oz of Chateau Special B grains at 160F and added it to the wort just because I had it sitting around. Not sure what the hell I made but the aroma coming off of it was fantastic. Bottled it last night, I thought the sample was pretty good even without carb/conditioning. It's going to be an impatient 3-6 week wait now.
  9. Morning, Been at this a couple years, generally sticking to the published recipes. Maybe a couple failures but I find something to like about in every batch. I've kept to doing my bigger beers in a the upright 2 gallon fermenter however that fermenter is tied up with American Burleywine. Home alone unsupervised yesterday I found the ingredients were all here for Double Black Diamond so I went for it in an LBK. I also added a Robust LME. Stuck the fermenter in my dorm type fridge at 64F about 20 hours ago. Got a mess this morning, first time that ever happened. Real glad fermentation happens in the cellar. 🤣 Cracked the lid slightly and a lot of pressure escaped, good thing I decided to go check on it. Mark 2 Cans St. Patrick's Irish Stout Brewing Extract 2 Packets Dry Brewing Yeast (under lids of Brewing Extracts) 1 Packet Safale S-04 Dry Ale Yeast 1 Packet Palisades Hop Pellets (1/2 oz) 1 Muslin Hop Sack 1 Packet No-Rinse Cleanser
  10. 76shovel

    long time user, first time erruption

    Yeah there's no denying it's a self inflicted event. To compound the issue I shoot for 2.25 gallons in order to fill (12) 740ml bottles. This afternoon the flood seems to have receded. I just need to do another clean up.
  11. 76shovel

    long time user, first time erruption

    Will do, 8 hours since I posted, still foaming over.
  12. 76shovel

    Forgotten Batch

    With it being summertime my brewing has slowed to a crawl... makes it easy to forget so I have moved to putting reminders on my phone too.
  13. 76shovel

    American Burleywine

    I started a thread over in Advanced recipes about American Burleywine a while back. I mixed a batch up last night and I can see it really does not qualify as "Advanced", my apologies. It'll be interesting to see how it develops over time. I have a 2nd kit here for American Burleywine because they were on sale. And suggestions for changing up the next batch? I really don't want to wait 6-12 months to start the next round. thanks
  14. 76shovel

    A lesson in patience...

    Since I adopted a 2 month minimum for ferment, carbonate, and condition things got better. IPAs and Wheats are short term, Lagers are a couple months longer but I have heavy hitter Stouts I am TRYING to leave sit for a year.
  15. 76shovel

    American Burleywine

    I've done some long term brews but never tried this recipe. American Burleywine. I know zero about it and don't believe I've even had a barleywine before. Any good or bad experience out there?
  16. 76shovel

    American Burleywine

    Well Shrike based on your recommendation and with the current sale on I ordered another American Burleywine. For some reason my tastes have gone to the long term conditioning bold brews like Lock Stock and Barrel and a couple of variations thereof. My basement shelves are filling up! 2019 might be a little fuzzy, 😉
  17. 76shovel

    Caramel Stout

    Interesting question. From what I have read here fermentation eats up the sweet. I like my stouts so I'll be watching this.
  18. 76shovel

    Wild wheat + citrus

    I am coming down to my last bottles of Wild Wheat. I am having one now. I reordered the mix but I would like to add a lemon or lime or orange touch to it. I put a squeeze of lemon juice in the glass and I'm kinda liking it. Is zest during the fermentation stage the best way to get the same affect? edit: I may have found my answer below, seems the easiest most effective method is just to add a slice at time of drinking even though most wrinkle their nose at the practice. https://byo.com/mr-wizard/what-is-the-best-way-to-add-a-citrus-fruit-flavor-to-your-beer/
  19. 76shovel

    Brewmax 2 gallon fermenter

    I have a slightly taller dorm fridge for cold crashing, I control it with an Inkbird controller. I can do two LBKs in it but when I remove the shelves the brewmax fermenter just fits. During the initial week of fermentation I tape the probe of the Inkbird to the fermenter below the fluid line and set it at the desired fermentation temp . My basement is 65-68 so after high Krausen I put the fermenter on a shelf (unless it's a lager I need to keep colder).
  20. 76shovel

    3 days worth chillin'

    I often read "only chill what you'll drink in 3 days" Why? Is it to allow your beer to (possibly) develop more or are you doing it harm by long term refrigeration? I assume this is in reference to the ales because I also read I should keep the lagers cold. Mark
  21. 76shovel

    3 days worth chillin'

    I found I have some rather old, like 6-7 months old, ThunderBay IPAs so I've been slowly using those up. I have an American Hazy batch chilled and another Thunder Bay conditioning. I have no plans to brew more IPAs until those are dwindled. The top level of my basement fridge is IPAs and Wheats, The bottom is all Lagers, the racks next to the fridge are all stouts doing their time and some Ales I'm just not sure about yet.
  22. first Lager and my search-fu must be lacking. I have Helles Bock fermenting at 55F. As I understand it at the end of my 3 weeks I should give it 3 days at 65-70F? Then bottle and condition cold again? One Lager blog I read said to bottle then chill by dialing the temps down 5 degrees per day until it's a 35 then hold it there for at least a month. I see nothing like this in the Helles Bock instructions. Sound right? Any input appreciated. Mark
  23. I have a slightly taller dorm fridge I can take shelves out of, it works for the above fermenter if I very carefully remove the krausen extension ring. You don't need the extension ring past high krausen anyhow.
  24. 76shovel

    Thunder Bay IPA Reloaded

    Has anyone here seen a Mr Beer recipe go longer than 3 weeks (at the recommended temps) for complete fermentation?
  25. 76shovel

    Lock Stock and Barrel III

    Folks, I have two batches of LS&B in the works. The first batch is almost 5 months since bottling so I had one tonight, great stuff! The 2nd batch is a very slight variation on the first, not sampled yet. I am looking for suggestions on any mods for the 3rd batch.
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