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  2. As we approach retirement this summer, and I think about my future home brewing setup, there are a lot of options. We plan on relocating to a warmer climate, and therefore there are big unknowns as to what type of setup I can fit. Currently I do BIAB on our stovetop natural gas stove, and can only do 2.75 gallon batches due to the ability to reach a boil. In retirement, I'll probably want to do 5 gallon batches. Where we're looking at retiring to it's very likely that we'll have propane - for heating, possibly for cooking. Natural gas is rare there. And of course I can go electric. We're very focused on our impact on the environment, as well as ensuring that I understand the cost of any option, including energy (I don't today, no idea how much natural gas I use in the brewing process). Where we're moving to the electricity is created by water power (dam) and nuclear, so it's very "clean energy". Also happens to be cheaper than here in Michigan where it's natural gas-created electricity. Wondering if anyone that has used an electric system has hooked up a Kilowatt or other measuring device to know how many kWh they are using during brewing? Or, anyone with a propane burner that has somewhat accurately determined the amount of propane they are using? I'll likely have a large propane tank for the house that I can utilize. Thanks for any input. I'll also be moving from well water to city water, so I'll a) need to get it analyzed and b) no longer have "free" water. I plan on utilizing lake water for cooling via my wort chiller if possible. All sprinkler systems are powered by lake water, figure it will be easy to setup a spigot for this.
  3. Great advice. The proper way to pour a beer is 1/2 down the side, then the remaining 1/2 down the center, to create the head. Of course for some beers they are too carbed to accomplish the 2nd half of that. Hefeweizen is intended to be more highly carbonated than other beers. But you used the same carb drops, so... Be careful on the opening and letting the bottle sit. I've had brews where if I let it sit more than 10 - 20 seconds, the bottle contents start rising up and the bottle overflows.
  4. The beer does taste fine and after a while the head does go down, I will try waiting a while and tilting the glass when I pour.
  5. I used the standard Mr. Beer carbonation drops, I used 1 per bottle. As far as storage, during both fermentation and after bottling, they were stored between 69 - 72 degrees Fahrenheit. Fridge temp is about 36 degrees.
  6. Wheat adds to head retention and some beers with certain ingredients and yeast can produce more carbonation/head than others. Adjust your pour by tilting the glass and slowly pouring down the side. I've had saisons and other brews that occasionally produce way more head than expected but the beer was fine. Also try letting the opened beer rest for a minute or so before pouring which might help dissipate some CO2
  7. What do you mean by "1 carbonation tablet"? Specific brand, and amount of grams in a tablet? What temperature did you ferment at? What temperature did you store the bottles at before putting in the frig for a week?
  8. hmmmm.....i don't know. maybe someone else has a comment about this. doesn't sounds overcarbed.
  9. It has been in the fridge for about a week, it is a Hefeweizen recipe. This the 2nd time this has turned out like this.
  10. sounds about right in terms of process. how long did you fridge them? some people suggest 3 days before drinking. what recipe?
  11. Thanks for the response, 2 1/2 weeks fermented bottled in 16oz flip top bottles, using 1 carbonation tablet. They have been bottled for about 3 weeks.
  12. more info needed. how long did you ferment, condition/carb and fridge? how much sugar used for carbing? What recipe?
  13. I need some help, I brewed a batch of beer and placed it the fridge to cool down. When I pour it into a glass it's 80% foam. Any help would be appreciated in reducing the amount of foam.
  14. Wow, I never would have guessed it was that much!
  15. I never looked into this, beyond looking at the hops and saying "wow". I dump my spent grain in the woods instead of the trash, and since I started using a hop spider I have been dumping the hops in the same bucket. My wife has been salvaging spent grain and making cookies for her and I, so when I brewed this week I emptied the hop spider into a cereal bowl. For fun, I then weighed it. Question - how much does 1.5 oz of hops grow to after brewing?
  16. Chromos is probably my favorite MRB lager recipe. My fourth batch of it is brewing right now. It's very smooth and balanced. As a side note: I live in the Deep South so only brew lagers during the winter when the temps drop. I ferment lagers usually at 54-55F. Once bottled, I store them in an old wine fridge I picked up a few years back; I set the temp set at 54F. I let them lager in there for three or four months before starting to drink them. If I had a basement I'd just put them down there. There have been times when I was overstocked on lagers and had to let a batch condition at room temperature, which reached as high as 73F. Although not ideal, I didn't notice any deterioration in the quality of the beer.
  17. Black lager sounds like the best of both worlds in your case!
  18. Thanks again for sharing your experience Shrike! Really appreciate it!!
  19. Thank you for sharing your experience Shrike!
  20. Thanks for the reply and help! I'll save the booster for another beer. Do these packs ever expire? p.s. Is your signature up to date? Curious to know your thoughts on the ChromosBeer. I'm usually a stout and porter guy, but my dad prefers lagers so I'm hoping this might be a beer that will satisfy us both
  21. Let it go without the booster. Booster adds ABV but doesn't affect the taste or mouthfeel. Yep, you can use it on another brew. I usually have about 10 packets of booster sitting around that I get with refill orders. I use them up by tossing one into a brew here and there. Each one adds approx. 0.65% ABV, so you can figure out how many you want to add by determining how strong you want your beer. For example I like my stouts around 4-5% and my IPAs around 6-7%, so I use up excess booster to try and hit those ranges.
  22. The Chromos will be fine. It'll have slightly less ABV and a touch less body, but that's all. Yes, you can use the 2-row in other recipes. Seeing that you'll be doing the Sticky Wicket, that's where I'd use it, adding it to the other grains.
  23. I used them to make Lock/Stock Bourbon Stout with no "pre-soaking" and it turned out great.
  24. So I made the CHROMOSBEER Black Lager yesterday, and I swear I followed the recipe but I somehow ended up with a whole extra pack of 2-Row Malt and an extra booster. Besides worring about the effects this will have on my lager, any idea what to do with these extras? I do have a Stick Wicket Oatmeal Stout & ST. PATRICK'S IRISH STOUT STANDARD REFILL waiting to be brewed. Any advice?
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