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Showing content with the highest reputation on 05/16/2015 in Posts

  1. 3 points
    New rule: if you start a bottle bomb thread, you must post a picture of it! That way we can see the awesome carnage of spewed glass and beer everywhere! Yay! Bonus man points if you can get a snapshot of your wife's face when she sees the curtains, ceilings, cabinets, etc.
  2. 3 points
    I think I'll start using LME instead of Booster.
  3. 2 points
    That's a nice label Slyn2none! All I use are little sticky labels from an office supply store. Just print, peel, and stick. These are also super easy to get off. They practically dissolve in hot water after 30 sec.
  4. 2 points
    Beer must be aerated to get a healthy fermentation. Mr. Beer's CURRENT direction tell you to stir VIGOROUSLY with a whisk or spoon, then add yeast. They USED TO tell you to stir again AFTER adding the yeast, but too many dummies put the spoon down on the dirty counter. Nathan08 had not mixed his wort at all, except for pouring, so at least a gentle stir was called for. I aerate witha silicone wisk, add my yeast, then 15 minutes later aerate like crazy again. Fermentis' directions from the S-05 yeast: pitch the yeast directly in the fermentation vessel providing the temperature of the wort is above 20°C (68°F). Progressively sprinkle the dry yeast into the wort ensuring the yeast covers all the surface of wort available in order to avoid clumps. Leave for 30 minutes, then mix the wort using aeration or by wort addition.
  5. 2 points
    Update: I did take the advice and gave the WORT a very light stir, bottom to the top, trying not to disturb the yeast on the surface too much. When I got up this morning (12 hours later) I checked on the keg. It is happily bubbling along with a nice layer of foam, wort temp at just over 70 degrees (warmer than room temp as it got a bit cold last night.) I guess everything looks fine for now. I am now glad to have not tossed the batch. That is one thing that I am figuring out, is that beer is not as finicky as I thought it was. I mean, sure one really should follow the directions, which I try to do, but as long as one is clean, which I have been, it is not that bad. Thanks for the discussion guys! I will keep posting updates on this beer as I go through the process.
  6. 2 points
    you don't need to stir the yeast in. it will find the food. about the only issue I can think of is that stirring aerates the wort ..... but so does pouring in the additional water to a degree... so you should be golden. (aeration being necessary at the START of fermentation for cell growth etc) it is really really really hard to totally ruin a batch of beer to the point where omg it just cant be consumed... if you have even the remotest care with sanitation. even if you totally mess up temp control you just make beer that either does nothing (yeast fell asleep - too cold) or you made apple cider tasting beer that will give you a headache (too hot, stressed yeast, acetaldehyde and/or fusels). you can under pitch, over pitch yeast which can cause off flavors.... you can pitch the yeast into boiling wort killing them, which will mean your wort will just sit there laughing at you and doing nothing to get to beer... so relax. yeast are incredibly hardy and smart critters for a single cell animal. they have been making beer for man for thousands of years. you can fix a lot of things you might consider sources of ruined beer. I had a batch that got a lacto infection. it tasted like really sour unflavored yogurt. made me go all puckery. I still was able to drink it by adding orange powder to the glass to balance the sour. I figured if yogurt is full of lacto cultures and doesn't kill me the beer wouldn't either.
  7. 1 point
  8. 1 point
    Dang! Nice bottles. This will be the label I use (with a few mods - ABV & bottle size): I used this site: http://www.beerlabelizer.com/- it gives you a few templates for free (like the one above) and for $5, you can get all the ones you see scrolling through that page. I swear, I am going to donate to that site soon! Even for the free ones, it's worth the $5. Oh, and yes - "Tri-County Run Brewery" is what I call my "production factory" (i.e., my LBK and cooler).
  9. 1 point
    Looks like on the refills you add the booster last and on the recipes you add it first. OK.
  10. 1 point
    just bottled the bourbon oak vanilla cherry porter, tried a sample and oh wow! the bourbon oak is really tasty strong! I remember jim Johnson sayin a little oak goes a long ways, oh boy! this brew will have to condition for at least 4 to 6 months, but its gonna be good! by then I might be able to use it as cologne.........
  11. 1 point
    I've never see the orginal, I need to check that out. I just realized the "new" 13 Ghosts came out in 2001. That 14 years ago. I'm going to go sit in the corner in the fetal position for a while now. Good night.
  12. 1 point
    Ok thanks all. I am just super paranoid, and don't want to ruin my first brew. I assume the temp will continue raising on it's own the next few days? The weather here in Chicago will be around 80 for the next 4 days but the room its in never goes above 65 so I should not have to worry about it getting too hot down there. Thanks again!
  13. 1 point
    I've never seen instructions that say add the Booster last.
  14. 1 point
    Also, John Palmer's book "How To Brew" is free to read online. He is one of the more respected names in homebrewing beer. http://www.howtobrew.com/intro.html
  15. 1 point
    Don't throw it out. My sig-line on another homebrew site is this: It wasn't said by me, but as a new brewer myself, I glommed onto it pretty readily. Since it hasn't been even a day since you brewed it, open the LBK up and give it a gentle stirring with a sanitized spoon. Give it at least 2 weeks (3 is better) in the LBK. You'll probably be just fine.
  16. 1 point
    Frequently happens. Add before water gets too hot. Stir, stir, stir.
  17. 1 point
    Well they are so bland they should make a good base for "other" brews. Actually I'm sitting here thinking with some EKG and Fuggle, steep some Carared, and use 04. It might make a decent Irish Red
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