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Showing content with the highest reputation since 12/29/2019 in Posts

  1. 4 points
    I just ordered an assortment of 41lbs of grain. Pils, wheat, briess 2 row, Maris, golden promise, and a little melanoiden. With what I've already got on hand in base and specialty, plus hops and yeast, I should be set for a few months. First will be an Irish red and a witbier back to back, then probably shift back to a couple larger repeat batches of Altbier and a Pale Ale like my Night Moves or depending on how well it turns out my Wiscohops PA. I'm excited to get brewing again after the holidays and looking forward to rebuilding my pipeline.
  2. 3 points
    I've been studying water and messing with all of the calculators out there over the past few days. I realize that I only have a few options moving forward: 1. Go with what I've been doing for the past 5 years or so. I make good beer, right? 2. Trust the highly generalized aquifer water profile data that I found on the Internet and attempt to make adjustments from there. I don't think I'm going to do this. I wish I could get an accurate test from my Podunk water department, but my inquiries have been fruitless. Additionally, the mineral content and hardness are so high, and adjustment with salts has a second order effect on one of the other elements to undesirable levels. I've pondered buying on of the Brew Lab kits to test my own water, but I'm still left with the liquid rock that comes out of my faucet. 3. Build my water profile with distilled water and salts. Seems like the easiest and least expensive (short term) option. I'll obvious use my local hard water to brew those styles commensurate with it, as all the other historical brewers have done throughout time around the globe. 4. Buy an RO machine. Daddy ain't that rich. The great thing about being in the army is that I will move again, probably soon. I hope to at least go somewhere that I can get a water report when I ask for it. In the end, I just want to learn more. I'd also like to apply it through practical application as well. My biggest push for trying to figure things out is my plan to brew a kolsch this weekend. Not really a beer that benefits from additional bitterness. I'm cutting my water with distilled water, which should help. I'd build a desired water profile if I could get ahold of the salts from the LHBS, but a round trip up there takes a whole day. My beer is good. I look forward to making a beer that will jut knock my socks off one day. I guess I better get back to work...
  3. 3 points
    Hell, I'll let you rebuild my pipeline with all that grain!
  4. 3 points
    ☝🏻️ This is the reason we can't lose this forum.
  5. 2 points
    Behind the scenes, he put his glasses on. Then took a deep breath of relief. its like when im searching the house for my hat and then I ask my wife where my hat is and she says “its on your head”.
  6. 2 points
    Nice! It definitely beats purging gas to drop the pressure before serving, especially if you want to push it back up after drinking.
  7. 2 points
    Comp potential. Best foot forward!
  8. 2 points
    Suspecting is not the way to brew beer. You can get a stick on thermometer at a store that sells aquariums, and you'll know. If it's in a cooler with the lid shut, there is no way it's that cold. Here's the Fermentis data sheet - https://fermentis.com/wp-content/uploads/2018/03/SafLager-S-23.pdf
  9. 2 points
    Totally missed this topic a couple years ago, but thought I'd mention that the HomebrewCon is in Nashville this summer (Jun 18-20). If anyone is coming, feel free to drop me a message and I can point you to the best beer sites in town...
  10. 2 points
    SPECIALTY STEEPING GRAIN · 0.5 lbs Briess Caramel 20L MALT EXTRACTS · 9.15 lbs Gold Malt Syrup HOPS · 1 oz Bravo (60 min) · 1 oz Columbus (10 min) · 1 oz Denali (10 min) · 1 oz Columbus (0 min) · 1 oz Denali (0 min) · 1 oz Columbus (dry hop) · 1 oz Denali (dry hop) US-05
  11. 2 points
    What's his name?
  12. 2 points
    Career and drunken stupors and oh yeah venture to the upside down world from Stranger Than My Ex Things
  13. 2 points
    I have a telescope as well!! But it’s stationary and cannot remove it from facing my single neighbors windows
  14. 2 points
    I think I have a yeast infection
  15. 2 points
    I have never cold crashed. My beers are crystal clear.
  16. 2 points
    He just woke up from a drunken stupor.
  17. 1 point
    I've left mine on up to 20 psi, so you should be good @Bonsai & Brew
  18. 1 point
    I ordered 40’ of beverage line. I switched one line from the 3’ to 10’ and left my psi at 10, let the line cool for a bit and guess what? I poured a perfect 🍺. I guess I was wrong and now I will be switching all my lines over. Thanks boys!
  19. 1 point
    The instructions for this recipe indicate to ferment between 53 & 59 degrees -- does anyone know what would happen if kept at a slightly higher recommendation such as between 60 & 64? Kevin
  20. 1 point
    Yeah, I've been toying with that calculator. I've been trying to make adjustments to my current water, to defray the cost (a whopping 69 cents per gallon lol) and the headache SWMBO gives me in grief for loading up the shopping cart with distilled water lol.
  21. 1 point
    I like that you're going the extra mile and acquiring golden promise malt for your Irish Red!
  22. 1 point
    According to Northern Brewer S-23 will still be good from 61F-66F. It just won't have as much of a "lager" character.
  23. 1 point
    Personally, I've attached one of these https://www.walmart.com/ip/AcuRite-Digital-Meat-Thermometer/14913168 to the lids of each of my LBK's. Just drill a tiny hole in the center of the lid, and push the thermometer through it. I'd also recommend getting a tote that the LBK will fit in, and lots of ice bottles to keep it coo (just use a 20oz soda bottle, fill it about 80% with water, and freeze theml. If you plan to do lots of lagers, get a dedicated fridge from Craig's List and an Inkbird temp controller, like this one in the Mr. Beer store https://www.mrbeer.com/digital-temperature-controller-outlet-thermostat
  24. 1 point
    I cold crashed only once and it wasn’t pretty!!! I was pretty drunk one evening driving an ice truck in winter time . Well you can guess what happened next!!!
  25. 1 point
    HOPPY NEW BEER!!!!
  26. 1 point
    I know the reviews are all over the place for this kit. I will say that I took my results to a local brewery and spoke with their head brewer who I know. We compared numbers with his $25 water test and they were within a range that he was very comfortable with. Yes, the send away test give you exact readings while this kit gives you accuracies to within 10ppm. This brewer told me that 10ppm is more than close enough. I know it has improved my brewing.
  27. 1 point
    +1 I'll send beer and water!
  28. 1 point
    If I send a water sample to you would you return a report to me? LOL. Some of the reviews start off reading like slams against the level of accuracy, then they give it 4 or 5 stars out of 5. Not sure what to think.
  29. 1 point
    right. i think the solution is to use an airlock for cold crashing instead of the blowoff tube. I am using an airlock now, and although it makes it taller, the vodka stays in the airlock.
  30. 1 point
    I've pretty much quit cold crashing cause I'd get starsan sucked back into the fermenter. Even with dry hopping 3 days before bottling I haven't had clarity issues. Everything seems to settle out just fine to the bottom of the bottle during carb/conditioning. Kegging I don't know about.
  31. 1 point
    I have a water test kit and test my water every 3 or 4 months. https://www.morebeer.com/products/lamotte-brewlab-basic-water-test-kit-718901.html?chan=dod
  32. 1 point
    One of the greatest changes to the JTR was the one that allowed alcohol to be considered against your PCS weight allowance instead of as a much more controlled separate shipment. When we left Germany in 2009 we shipped a couple dozen cases of beer, 20 bottles of whiskey, several bottles of German liqueur from Ettal, and about 80 bottles of wine. All that's left is a few of the wines. The beer disappeared quickly... 😜
  33. 1 point
    Welcome back, @HoppySmile!!
  34. 1 point
    fly WB Hoppy On the fly fishing, I have only fished in U.K. but there, the best times are dawn and dusk when the real natural flies are out. After dark, not much. I would start accouple hours before sunset, fish until you can't see, then stick to beer and admire the stars. Besides you don't want a fish bite to make you drop the beer lol. .
  35. 1 point
    I still have an unopened bottle I brought back from Germany in 1998!
  36. 1 point
    +1 on size 14 Adams. Other favorites include Lt. Cahill, parachute wulffs and wooly buggers.
  37. 1 point
    Hey @HoppySmile!, got anything interesting aging in that barrel of yours?
  38. 1 point
    He'll answer you...in six months.
  39. 1 point
    Welcome back. Never thought I say this, MY GAWD IT'S GOOD TO HEAR FROM YOU! Where and how have you been?
  40. 1 point
    I went through my share of Budwar when I was in Germany. Good stuff.
  41. 1 point
    Holy s*it, a Hoppy appearance!!!
  42. 1 point
    Funny - just thinking the same thing! Might I suggest waiting until next August for the big meteor shower. I like the Adams fly pattern in size 14 hook. A good strongly hopped home brew will fit the bill. Currently I have a MB Winter Dark Ale for tonight, but the snow and sleet will preclude stargazing and fly fishing. Actually - I enjoy astronomy and have built my own telescope. Fly fishing is also a passion of mine shared by my older son. Since I retired, I've been very involved in my hobbies and enjoying brewing again . Aside from brewing, fly fishing and astronomy, I enjoy sailing (fair weather), amateur radio, guitar and competitive archery. We (wife and I) also enjoy hiking, skiing, camping and I am Scout leader. How I ever had time to work (39 years as a science teacher in New York City) is beyond me.
  43. 1 point
    my wda is a success. i bottled on tuesday 11/12 after cold crashing for 3 days. filled 10 750ml bottles and i had about 8 oz left over. it had a great taste. i'll try the trub bottle after 4 weeks. thanks for all the help folks, i was close to tossing this batch.
  44. 1 point
    I just wash them as I use them, with hot water and a bit of unscented dish soap. Shake well, refill with hot water, repeat a few times. If there's any persistent crud I hit it with a bottle brush. Rinse and put on rack to dry.
  45. 1 point
    Wait wait wait... dark room, flash light behind fermenter. Untouched cold crashing and gelatin
  46. 0 points
    It's doing it again. I took a photo. No "Community Drain Pipe" sub-forum. None of the posts made in that section since yesterday show up in the right side bar. Weird
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