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Jim Doherty

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About Jim Doherty

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  1. Jim Doherty

    Fermentation temp control

    Thank you BDawg62 and D Kristof! I realized only recently that I was pitching the yeast for the first several months way too warm - closer to or above 80 degrees F. I had just been using the cold water from the fridge which apparently didn't cool the wort enough. Looking forward to seeing how they turn out from this point on following the advice you guys gave me. I have noticed a lot of the brews I made, regardless of the recipe style, all have the same kind of flavor. Can't quite tell what it is. I have looked up off flavors, but none of the descriptions seem to match what I taste. Not terrible, but just a very similar flavor in most of them. Thanks again.
  2. I recently acquired a keezer with a Johnson controller similar to the Inkbird. I want to use the keezer as a fermentation chamber. The problem is I have four 3 gallon FastFermenters and 3 LBKs and can only fit one FF and 1 LBK in there at the same time. Up to now, I have been putting my fermenters in a closet under my stairs. The temp in there stays at around 73- 74 degrees F. I know that's a little on the high end, but so far most of my brews are pretty decent, none have been so bad as to be undrinkable. I thought I read somewhere the first few days to a week of fermentation are the most critical as far as controlling lower temps. I would like to brew at least once a week (right now I have 13 different Mr. Beer refills to brew thanks to all their sales). I guess my question is, would it be OK to put the fermenter in the Keezer for the first week, then move it into my closet to make room for the next brew? Thanks in advance for any advice. Jim
  3. Jim Doherty

    3g FastFerment warning when dry hopping

    Just wanted to give an update. I brewed the American Resolution Hazy IPA again in the fastferment, only this time, I used the muslin bags for the hops. I only emptied the small jar twice before bottling day, no issues or clogs. Got a 21 twelve oz bottle yield. Still waiting on carbonation to see if the hop flavor is any different. Tasted a little while bottling, seemed to be good. Seemed a little less hoppiness than the other batch, but it may be too early to tell. Bottom line, I guess, is use the muslin sacs to prevent clogs. Just remove with sanitized tongs when ready to bottle. Got a Velvet Velociraptor in there now, Brewed it before in the fast fermenter, and everyone that tried that one has said it is the best beer I have brewed so far.
  4. Jim Doherty

    3g FastFerment warning when dry hopping

    I am trying the American Resolution Hazy IPA again, just brewed it this morning. This time I will put the hops in the Muslin sacs and remove at bottling time like I did with the Horse Ass Ale. Will update this post in three weeks to let everyone know if it helps.
  5. Jim Doherty

    Left over yeast packs

    Thank you again everyone. Just have to wait another week to bottle my Bewitched Amber Ale to free up one of the LBKs.
  6. Jim Doherty

    3g FastFerment warning when dry hopping

    I think the main trouble is that the opening is too small to let all the hops go thru. It was clogged each time I put a new jar on. I had to tap on the valve to get everything to flow again.
  7. Not sure where to post this, but wanted to warn about not using muslin sac for dry hopping in the 3g FastFerment, which is in the revised instructions. I brewed the American Resolution Hazy IPA, which uses 3 dry hop additions. I emptied the 4 oz jar twice because it filled up fast. After the second time I emptied it, I decided to use an 8 oz jar, because I could see there was still quite a bit of trub/hops caught above the valve at the bottom of the conical tank and I figured the 4 oz wouldn't hold it all. Had to tap on the fermenter to get it to unclog the valve aIso. I did this a week prior to bottling. See the picture below for how much was in the 8 oz jar after the week. I thought I would be good to go and wasted beer by using a larger jar, but was wrong . The glass next to jar in the picture was what I was finally able to get out after filling the glass 3 times and unclogging the bottling wand 2x. Pics of the wand and the glass show how much hops were still in the fermenter. In the pic of the fermenter, you can sort of make out what was still stuck to the inside surface (pic doesn't show it too well, sorry). The other pictures of the glass show just how much crap was still left at the bottom of the fermenter. That glass is 12 oz btw, so you can imagine how much wasted potential beer there was. Needless to say, by the time I got a clear flow, I wound up with only 15 twelve ounce bottles. Not a great yield for the price in my opinion. I didn't take any samples to check gravity, and even slightly overfilled the fermenter. I recommend going back to using the muslin sacs and remove them on bottling day with sanitized tongs or something, which is what I did with the Horse's Ass Ale, and it came out great. Anyway, rant over, just thought I would share. Other wise, I really like the 3g FastFerment..........
  8. Jim Doherty

    Left over yeast packs

    Thanks everyone for the advice! Question for hotrod3539- do you follow the same rule as for carbonating beer? For example, I use 3/4 tablespoon per 12 oz bottle as per the chart on the website. Organic apple cider, pasteurized, is on sale this week at the local grocery store so will give it a shot. Not much to lose if it doesn't work but about $3.00.
  9. Jim Doherty

    Left over yeast packs

    Thanks Dawg! Do you think 2 gallons of store bought apple cider would work to make it like a Hard Cider? And if so, would I follow the same 3 in the keg, 3 in the bottle to carb and then 3 or more weeks to condition rule would apply?
  10. Jim Doherty

    Left over yeast packs

    I have a bunch of left over yeast packs, not too old, from recipes that called for a different yeast. Was wondering what to do with them. I was wondering if I could use them to ferment some apple cider/ apple juice. Does anyone know if that would work? Then the next question would be, how much cider in the LBK. Should it be diluted with water? Maybe time to experiment.........
  11. Jim Doherty

    Fast Fermenter and the Ambrosia tripel

    I called support and asked about that. I was told to empty it at 5 days, and again at 9. I brewed the velvet velociraptor in the 3G Fast Ferment, emptied it 3x as the fruit puree filled up the jar. Not quite ready yet, but it smelled great while bottling, and the small taste was nice.