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Mic Todd

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Everything posted by Mic Todd

  1. Mic Todd

    Mad Scientist Brews

    I also meant to add that I increased the water in the keg to around 1/4" above the 2 gallon mark, figuring the added fermentables and slight increase in yeast would compensate for the extra quart or two of liquid. I'm after a full 2+ gallons of beer to fill 8 full bottles 32 oz in size. Seems to be plenty of room in the LBK for an extra couple of quarts...
  2. Mic Todd

    Mad Scientist Brews

    Yep, my first which I mentioned somewhere else on the forum earlier. I started with the standard MRB CAL recipe and added 1# of dark DME, 1 cup of agave nectar and substituted half a packet of Safale US-05 yeast for the standard MRB yeast with the CAL can. At bottling time I will be dry-hopping it with a hop tea made from 1/2 oz of Ekuanot hops brewed in a french press. Simple to make but I have absolutely NO idea if it will even be palatable. It's an experiment in how to obliterate a perfectly good light lager by turning it into something entirely different, for better or for worse. 😎
  3. Mic Todd

    Something other than booster

    Slugs and teenagers
  4. Mic Todd

    Something other than booster

    True. Already I can tell it (the wort) was a lot darker than the standard recipe makes (after adding the dark DME and agave). It came in with a O.G. of 1.061. At bottling I'm going to also try dry-hopping it in the bottles with a hop tea made from Ekuanot hops. That should obliterate the original recipe. Wife says if the brew tastes bad, it oughta still work on the slugs in her garden.
  5. Here's one for you experienced brewers: After bottling the beer, do you ever disturb the bottles during the conditioning process, ie turn the bottles over a time or two the first few days to get the dissolved carbo drops to mix throughout the beer? Or, do you just set the bottles aside and leave them untouched for the 3-4 weeks of conditioning? The reason I ask is that after 4 full weeks of conditioning, I'm seeing sugars left on the bottom of each bottle AND the beer, after pouring with a decent head, goes flat almost immediately. Thanks -
  6. Mic Todd

    Bottle conditioning techiques

    That's what others have said too, Shrike. I have moved the remaining 7 bottles out on the deck into my small beer-fridge (as of Friday afternoon). I'll give them another day at least and try another. I can say that the flavor was very good and the color/clarity was outstanding. A dark, golden bronze. btw, the fridge is sitting solidly at 38F. Should be perfect.
  7. Mic Todd

    Something other than booster

    Just finished brewing my 3rd batch and this one was the 'experiment' I talked about. I started with MRB's CAL recipe, added some DME and agave nectar instead of the brown sugar. My wife was peeved I ditched the brown sugar cause she loves the Lagunitas Shugga, but I let myself get talked out of it - this time. I also ditched the MRB standard yeast for some Safale US-05 instead (saving the MRB yeast for another experiment, later). In a couple of months we'll see how my experiment turns out. btw, this time I added a bit more water, safely above the 2 gallon mark. With all that extra fermentables, I figured there was room for more. Should get a full 11 bottles this time.
  8. Mic Todd

    Bottle conditioning techiques

    Next step (for me) is to learn what carapils is/are. U R right, Sarge, and I obviously fall into that category of not knowing much about brewing. But, thanks to you guys, I'm learning.
  9. Mic Todd

    Bottle conditioning techiques

    I'm figuring that out myself, and thanks to guys like you it I've learned a lot already. Brewing my 3rd batch tonight, after only having my kit for about 7 weeks. Pretty hard not to want to sneak an early sample, I'll agree! Thanks~
  10. Mic Todd

    Bottle conditioning techiques

    Hey Rick, you were the one who told me to FOLLOW THE INSTRUCTIONS, remember? This is what the MRB instructions say about this. Quote: "The ideal carbonation is 3 weeks total. The beer is now ready (emphasis mine) and should be refrigerated for 24 hours before drinking to stabilize the carbonation." unquote Please don't be so snarky Rick, I'm trying to learn here. Everyone else has been friendly, helpful and understanding, (and funny) esp Creeps, Nickfixit and Shovel. That's why I'm on the forum. And I am reading everything I can about this hobby.
  11. Mic Todd

    Bottle conditioning techiques

    O....K....Bonzai!
  12. Mic Todd

    Bottle conditioning techiques

    Gads, Creeps! Looks like some Mad Scientist hookup for launching a rocket to Mars. I like it....😎
  13. Mic Todd

    Bottle conditioning techiques

    How do you do that (the CO2)?
  14. Mic Todd

    Bottle conditioning techiques

    Wow. OK, I guess I will put all the rest in but one (that I'll keep in the cupboard for another month as an experiment). Thanks Creeps `
  15. Mic Todd

    Bottle conditioning techiques

    Yes, the bottles are rock hard. Shortest time in the fridge was bout 3-4 hours
  16. Mic Todd

    Bottle conditioning techiques

    That's what I think, too. In fact, I even shook one bottle lightly and with the expected affect: it foamed over when I opened it about 1 minute later. But the beer just doesn't stay fizzy at all for very long ( a few sips). At least it tastes good and it is a very lovely bronze color, as clear as any professional beer (in the glass).
  17. Mic Todd

    Bottle conditioning techiques

    About 3-4 hours, min. I have two bottles in now for tomorrow night so that will be >24 hours.
  18. Mic Todd

    Bottle conditioning techiques

    If I've done this correct, you should see a photo I took of one of the bottles lying in its side. The 5 lighter spots are the sugars (?) or sediments (?) lying on the bottom. As I said, the head pours out OK, but the beer goes flat almost immediately. Good flavor, great color, very clear. But flat.
  19. Mic Todd

    Bottle conditioning techiques

    I mentioned in the post a few days ago 1 carbo drop, but that was wrong. I followed the instructions exactly and added 2 drops per 25 oz Mr Beer bottle, not one. Yesterday I bottled my second batch into 32 oz bottles and per MRB instructions, I added 2.5 carbo drops per bottle. Thanks for asking
  20. Mic Todd

    Bottle conditioning techiques

    OK, thanks. But the beer (Oktoberfest) seems very flat very quickly. It's possible the room temps were too low during conditioning but I've raised them and let the remaining bottles go another full week. Doesn't seem to have made any difference. My 2nd batch went to bottle yesterday, the American Porter. Tomorrow I'll begin experimenting with the CAL recipe by adding DME, Agave and hops - just to have some fun. But this carbonation thing has me perplexed.
  21. I may have found the problem of why my bottles didn't carbonate fully. Room temperature. I checked my storage area and it's likely the temps were in the low 60's, maybe a low as 59F for much of the time. I've moved them to a warmer storage area: 70F if I control it.
  22. Mic Todd

    First Batch - Open Bottles Go Flat?

    That's pretty much what I've found with my first batch too, also the Oktoberfest. I attribute it (possibly) to either: 1) bottle conditioning at too cold a temperature (< 65 F) or 2) ignorance and/or pure inexperience on my behalf. Probably both.
  23. Well, they didn't claim to be guru's if that's what you mean. 4 weeks, not 3. 70 or higher. Roger that.
  24. Rick, I had read your post the first time you posted it. And I believe I thanked you for that. But if one goes to the web in search, one will find others who disagree somewhat. For instance, this from the Home Brewing Store Directory: http://www.homebrewingstoredirectory.com/8-things-you-should-know-about-cold-crashing-beer/ 6. Will Bottle Carbonation Take Longer if I Cold Crash My Beer? Yes. Since cold crashing will remove some (but not all) of the yeast from the beer it will take longer to carbonate the beer in the bottle. Bottle carbonation is done by yeast consuming the priming sugar that is added to the beer while bottling. The yeast gives off alcohol and carbon dioxide as a result, carbonating the beer. With fewer yeast cells it will take longer for this process to occur. Instead of setting aside the regular two weeks for carbonation you might be waiting three or four weeks, or sometimes even six weeks depending on the beer style. So, you see I was asking other members of this forum the question to see what a majority of brewers (who cold crash) had experienced. I decided it doesn't matter - I'm going to follow the lead and cold crash for 3 days, then bottle. I was concerned because my first batch of MRB did not carbonate well, and is rather 'flat' even after 3 weeks in the bottle conditioning. I followed the instructions as exactly as I could. That batch was not cold crashed.
  25. But...this certainly IS a crash. A fantastic crash. And it certainly looks to be pretty da_n cold...
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