Marius

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Everything posted by Marius

  1. I bottled my first beer one week ago. Being a curious newbie, every couple of days I would squeeze the bottles a little to see how things were carbonating. I have been following these four bottles that did not appear to be getting firm. I have made sure that the caps were tight. Today after reading everything I could find, I decided to turn them upside down and that is when I noticed a little beer dripping out. Despite tightening it seems that the bottom ring is preventing these from sealing. I quickly opened them, pulled the ring off and re-tightened. That seems to have fixed the leaking. Question- are these beers doomed or do they have a chance to carbonate?
  2. I really need to do that. It would be an upgrade to my system that has been working pretty good. Thanks for the suggestion.
  3. Test the bottles for leaks when you are bottling or take the ring off of the caps right away. Those rings are not even essential. Every bottle that leaked was able to seal after that ring was removed.
  4. Amberosia Tripel calls for one cup of granulated sugar.
  5. Yes, I have been keeping mine In low 60s for the whole time. Except for that last few days when I let it get close to 70. It is most important for the first week. From what I've gathered, you want to avoid wide fluctuations. The yeast can let out some funky flavors if it gets stressed. Keep a close eye on that Munich Malt Monster. I believe it can get messy if temps are too warm.
  6. I have read a few places that some of you remove the packet of yeast from the lid and store in refrigerator until ready to use. Is that necessary? I have several refills that I will use in the next couple of months. Seems like the yeast should be fine. After all, It would have been sitting on a shelf in a warehouse if it were not in my house.
  7. Just be sure that the ice chest has enough room for the frozen bottles and the spigot. Don't want that pressed against the wall and risk leaking. My frozen bottles do not touch the keg. I think temp control is going to make all the difference. You surely want to get it right before starting that Munich Malt Monster. $$$. On another note. I noticed I had to find a warmer place in my house for carbonation. If you are carbing at 70 or below, it is going to take a bit longer time. 75 degrees seems to be the magic number. After three weeks, you can move them to room temperature to condition.
  8. I am going to follow this, because I want to know what the experts have to say. But I will also tell you what I understand and have done at this point. The only true measure of wort temperature is a probe thermometer that goes into the wort. Being a newbie and afraid of infection, I'm not there. So assuming that the LBK inside liquid temperature is a little warmer than the ice chest temperature, I always aim a few degrees below the target. During peak fermentation, my ice chest temp is 60ish. This will fluctuate a little, but not much if you change the frozen bottles out regularly. After the first week, I let it rise a few degrees, but not above 65. Some will let it rise to 70 the last few days before cold crashing. This has worked great for me so far and I have not minded tending to the beer daily. The smell of it is going to be a pleasure as well. Also prop the front of the keg so the trub will settle toward the rear of the keg. You will be glad you did.
  9. Welcome. Don't give up even if your first beer is not great. You are going to learn a ton here. Use that advice to better your skills each time. You are going to have fun with this and produce something that you and others will enjoy.
  10. I have to agree with Timelordjason, Lucky Buddha is pretty good. That was the first beer my wife asked if I could replicate with MB. They don't have any Asian style beers.
  11. That does take some commitment, but gives me something to do while I wait for the yeast to do the real work. One day I will convince my wife that I need a dedicated refrigerator/fermenter, but until then I will be perving the Igloos two times a day!
  12. Many are going to say that 68-70 is too high of a temperature for fermentation. Especially if you are talking about the room air temp. That's when you get the apple flavor. I am no pro, but have been using an ice chest with a couple of frozen bottles on one side. I keep a thermometer taped to the other side of the chest reading around 60 and have not had the cidery taste yet. Works for me - Just a suggestion.
  13. I hear you. I just brewed my fifth beer and have two little brown kegs going. I will have to slow down at some point because of all the bottles needed to accommodate that much beer. I don't know if my rate of consumption will match the output. It has been fascinating to learn and many of the guys on here are endless kegs of knowledge. Not me- I am new too. Good luck.
  14. IPAs don't need as much time to condition. The longer they condition the more the hop bitterness will mellow out. That's why they say you can drink them when they are "young". I just had a Long Play after three weeks bottled and it was delicious. It is not a very bitter beer to begin with. So, it will be interesting to see how it transforms over time.
  15. Put one of those Long Plays in the fridge for three days and see how it turned out. If it has conditioned for four weeks, it should be ready to go.
  16. I just bottled an Octoberfestivus. At the end, I ended up with not enough beer to bottle but too much to throw away. So... I drank it, and let me tell you all, it was so good. I would say it is off to a good start. Does anyone else drink newly fermented flat beer?
  17. Good luck with your beer. Sounds like you are following the right guidelines so far. Prop your keg in the cooler and you should be steps ahead from where you were before.
  18. Yes, I would recommend that. My beer had been bottled for one week when I noticed that four were leaking. I opened them one at a time, removed the ring completely, did not add any sugar and put the cap back on. They are all carbonating today. I did not think that it would work out so well but the bottles are sealed and getting firmer. Next week, I think I will put one in the refrigerator for three days and give it a try.
  19. Update. After taking off the rings and re-tightening, I think that they are sealed. I found a cabinet above the refrigerator that is the perfect temp and the bottles are firming up nicely. I am going to check my next batch closer when bottling. Dry everything real good then do the upside down test with a dry paper towel to detect moisture. I'm still not sure about those rings. FYI- the rings did not break off as expected, when the caps were taken off. I had to break them off myself.
  20. Asking for a friend. What would be the consequence of putting two carb drops and only 1/2 of the 740ml full? Explosion or over fizzing beer? Any solutions to such a scenario?
  21. I will testify that both propping the keg while fermenting and cold crash worked beautifully. I used a piece of scrap lumber about 1inch thick, 6 inches long. That has worked great and no issue with sliding off. Only the last bottle got a little trub because I was being greedy. That won't be a problem after chilling that bottle when the time comes. Is it strange that the trub beer carbonated the fastest even though it was only half full? I fermented for three weeks. Still active yeast? Maybe time to get a hydrometer.
  22. Now that I have opened them and then re tightened, I will leave them to see what happens. If nothing in the next week, maybe add a carb drop to two as an experiment and drink the other two flat.
  23. I'm not sure exactly why the caps leaked. I just guessed about the rings. All I know now is that the caps do not appear to leak without the ring. It only happened on four out of ten bottles. I will remove the rings in the future and test for leaks before storing. So, will the beer be bad or just be under carbonated?
  24. Just wanted to give an update on my Long Play IPA. Tonight I finished cold crash and bottled it for a conditioning nap. First, I took out a little glass of it to see what it tasted like at this phase. I have to say that I was relieved and very impressed. Since I fermented it without the cooler, I was worried about it having the apple cider taste. It was awesome! Not very hoppy, but definitely an IPA. Tilting the keg and doing the cold crash was a good move. The last bottle did get some trub, but I marked it as a tester like someone else recommended. I was curious to see how Werwer2018 made out with his beer.