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Showing content with the highest reputation on 02/13/2018 in all areas

  1. 5 points
    I agree, any blanket statement made about how you should enjoy your beverage is borderline snobbery in my opinion. I encountered this a lot in the craft beer scene. Lot of people telling you what you aught to be enjoying. I think some get so caught up in etiquette and this view of what beer should be that they forget to just enjoy it. Hundreds of thousands of people drink Budweiser directly out of a can every day and are satisfied with it. Are they wrong? I don't think so. Since taste is so subjective it's hard to tell anyone their way is wrong.
  2. 2 points
    Many are going to say that 68-70 is too high of a temperature for fermentation. Especially if you are talking about the room air temp. That's when you get the apple flavor. I am no pro, but have been using an ice chest with a couple of frozen bottles on one side. I keep a thermometer taped to the other side of the chest reading around 60 and have not had the cidery taste yet. Works for me - Just a suggestion.
  3. 2 points
    Welcome to home brewing! Yeah, I got a few of those when I started, but getting much less now. Apple taste - maybe try to ferment at lower temp. Carbonation - 2 tabs should be enough. Maybe lids not tight enough? Did you let them carbonate at room temp? Weak beer. If it was just the Refill can it will be 3.2-3.5% With refill and 2 booster packs - 4.5% With refill and one LME/DME pack about 4.2%. Knowing that approximately (depending on yeast and other things) a refill is 3.2%, the booster packs are 0.65% ABV add, the LME/DME packs are sized to give 1% ABV add. So you can craft your own ABV strength as desired.
  4. 1 point
    Some beers though you do want to ferment warm to let yeast characteristics impart desired flavors to the beer.
  5. 1 point
    So, because others think it’s wrong, doesn’t mean people shouldn’t enjoy the way they want to? Hmmm. I fully disagree. Yes, I get that “studies show”... but then again, I enjoy damn near all my beers from a “Pint Glass” and if you are true to your form, you will say that’s a, how’d you say it, “No-No”!
  6. 1 point
    Looks to me like you got it all squared away. Hey, welcome to the group. Oh, I don't use any soap on my beer glasses and I never chill the glass. That is my preference, if yours makes you happy, march on and make more beer.
  7. 1 point
    If it works, it works, and who's to tell him different. I have some lagers sitting in an old wine fridge at 54*. When they're ready to drink, maybe I'll do an experiment and put one in the beer fridge for three days. Then I'll take it and one straight from the wine fridge and pour them and do a side-by-side taste test.
  8. 1 point
    I have a neighbor who home brews and he never refrigerates. Bottle conditions for 4 weeks, moves them to the basement where it's upper 50's and drinks them. To each his own I guess.
  9. 1 point
    Keep in mind that you'll want to put the beer in the fridge for three days before drinking. This allows the CO2 to get absorbed back into the beer. Like BDawg62, I drink mine at different temperatures depending on the style. Lighter beers I pour straight out of the fridge. Stouts and Porters sit on the counter for 15ish minutes before I uncap and pour. IMNSHO they taste much better when allowed to warm up a little bit before drinking, with complexities and subtleties that are otherwise not present when drank straight from the fridge. Oh, and welcome to the hobby!
  10. 1 point
    If that is how he (or anyone) likes it... how can it be wrong?
  11. 1 point
    Before @RickBeer steps in here and issues a citation . Slowing down because of quantity of beer is not an option. I have over 500 bottles in my inventory that are either full or waiting to be filled. If you find you have too much beer to drink yourself, let your friends know you brew and that will never be a problem again.
  12. 1 point
    I hear you. I just brewed my fifth beer and have two little brown kegs going. I will have to slow down at some point because of all the bottles needed to accommodate that much beer. I don't know if my rate of consumption will match the output. It has been fascinating to learn and many of the guys on here are endless kegs of knowledge. Not me- I am new too. Good luck.
  13. 1 point
    Disclaimer: I've been lurking here quite a while before jumping in.
  14. 1 point
    You were right. It was a trub bottle that I originally drank. I just tried a full bottle out this time and it was MUCH much better. The carbonation was OK but not quite there yet. The beer was weak as can be considering it was only the 1 can of HME and nothing else, but it was drinkable for sure. I drank it no problems nice and cold. As I got down to about the last 2 inches some sediment stirred up and it tasted exactly the same as what I was complaining about before. It was just nasty yeast flavor. So I gotta be careful about my pours and it'll all be good! I'm just happy that I tried it and it's passable, so I guess that means I'm a 'real' brewer now! Lol.
  15. 1 point
    I learned something about the cidery taste myself. After 2 weeks fermentation there was a cidery taste to it but after 3 weeks the cidery taste vanished. I think sometimes the cidery taste can come from the batch not being ready yet.
  16. 1 point
    I recommend contacting our customer service department for replacement caps/bottles. This has been a recent recurring issue and we are investigating.
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