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About oldbagobones

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    Newbie Brewer

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  1. oldbagobones

    Cold crashing and bottle carbonating

    The temp has been a fairly constant 72 degrees. The bottles have been conditioning for over 4 weeks. I just tried one bottle that was 3/4 full at the end of the last bit of wort. It may be that the bottle did not contain enough primer or simply not enough in the bottle. My concern is the cold crash affecting the outcome. Creeps you say no, so hopefully my other batches will be OK.
  2. Hi gang, I have recently cold crashed two LBK's with two different types of beer. My question is that previously I had not cold crashed an LBK and the end result was a good carbonated beer in the bottles. I recently tried one of the bottles that was cold crashed after five weeks conditioning and it seemed to lack the carbonation of the un-cold crashed one. Is the absence of the yeast in the cold crashed ones causing a lack of carbonation or did I need to compensate with an additional amount of priming sugar for the bottles? I may not have let the conditioning take as long as I should have but it seems there was a significantly less than the non cold crashed LBK. Thoughts?
  3. oldbagobones

    Bottling question

    Thanks shrike, I know that there is a long conditioning time for this beer. I wish I knew about the flip top leaking possibility. Next time I may just go with the PET bottles for a long conditioning. If recarbing is required, that don’t seem like too bad of a problem. Live and learn!
  4. oldbagobones

    Propping Up Your LBK - No Trubal

    I cold crashed my first batch for about twenty four hours and all of my bottles have virtually no sentiment in the bottom. If you have the time and space I’m sure an additional day or two would be better.
  5. oldbagobones

    Bottling question

    I swear if it wasn't for problems I wouldn't have anything to complain about. I bottled my batch of Double Black Stout about two weeks ago in a dozen flip top bottles and two left over PET 22oz bottles. When I was bottling these I somehow let my mind wander and put two carbo drops in each 16oz bottle. I realize the amount was supposed to be only one drop for 12-16oz but of course I realized this too late. My concern is other than possible bottle bombs and excessive carbonation, will this ruin the flavor of the beer? It has been two weeks and not explosions yet (knock on wood). Has anyone ever had this happen? Any feedback would be greatly appreciated. Three weeks is up for conditioning of the Churchill I brewed. Gonna refrigerate one and see how it fares. Thanks group!
  6. I just thought I'd chime in here on my experience in the past with brewing. It was about 40 years ago (yeah, I'm old) and I knew nothing about brewing. I bought a carboy and some extract and I don't remember what from a newly opened brewer supply store. I did not know a thing about beer brewing, but I knew I liked beer so I gave it a shot. I put all the stuff I bought into that carboy and thought, I'll have some beer in no time! Well, I made about every mistake that any newbie could. I knew nothing about sanitizing or temperature control or just about anything else that the you need to pay attention to. Needless to say after bottling and what I thought was a good amount of conditioning, I refrigerated the bottles and waited till the next day to try my new found hobby. My excited anticipation for a cold beer was instantly dashed upon tasting the absolute worst carbonated horse piss on earth. Gave me the case of the "I can't do this crap" and decided not to do it again. After all this time has passed and the creation of so many micro breweries and all kinds of beer recipes, I thought I'd give it one more shot. This forum has been the absolute best place for information and I really appreciate all you people that are so helpful and encouraging to keep one from giving up. I only wish this was here back when I first tried brewing, I probably wouldn't have quit then and taken so long to return to the craft. Thanks again for everyone's help in keeping it real.
  7. oldbagobones

    Double back diamond conditioning

    Thanks Shrike. I guess the instructions give a varying degree of finish. The longer it sits the better it will become. I don't want it to be to premature. I'll give your suggestion a whirl. Thanks again.
  8. Just finished bottling an lbk of double back diamond and have heard various ways of conditioning. Based on any ones experience how long would be the time frame before I should start the refrigeration process? Thanks in advance
  9. oldbagobones

    New to brewing

    Thanks Shrike, I just want this to turn out right. I don't want to seem impatient. I do have the patience for this, just want to get an idea of what might make the beer better over time. I appreciate your response.
  10. oldbagobones

    New to brewing

    Got the Churchill Nut Brown bottled this past weekend. Gave it a taste and Holy Crap, it actually tastes like beer! I've got it bottled and am conditioning it in an approximate 72 deg. room. I know some of you have brewed Churchill before and was wondering if a longer conditioning would be better or just go for the three week time frame. Based on everyone's experience, how long after conditioning and refrigerating should I expect to be able to drink? Thanks in advance.
  11. oldbagobones

    Bottling question

    I am getting ready to bottle my first batch of Churchill this week. I noticed in the LBK that there is still a little bit of yeast bubbles floating on top of the wort. Is this normal or have I got a problem? It's been three weeks since brewing and I want to make sure I'm not getting a bad batch bottled. The yeast has settled to the bottom but my concern is the little floaters on top. This is my first attempt at brewing and I sure don't want to mess this up!
  12. oldbagobones

    New to brewing

    Thanks guys, I appreciate the feedback
  13. oldbagobones

    New to brewing

    Hello everyone. I just wanted to introduce myself to the forum. I am new to brewing and appreciate all the help I can get. I have two LBK's and am currently brewing the Churchill and the Double Black Diamond. Both kegs are at a constant temp of approx. 65 degrees. The Churchill is at the two week time frame and the Double Black is approximately 1 week. My question is, can I sample this at two weeks to see if the flavor is good or should I wait longer? I just want these beers to come out right and don't want this to be a big waste of time and money. Any insight will be greatly appreciated! Thanks.