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About mcgrewc

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  1. badgerhockey69 wrote: I'm new to this whole thing also, but from what I have read in the past the use of twist off style bottles is not recommended since may get gas' escaping from the bottle not being properly sealed. I noticed most people put thier bottles in a bucket of some sort with thier cleanser...remember to insert a straw into your bottles when you submerge them to get all the 'air' out of the bottle and with the flip top bottle remove the rubber seals to ensure they are sanitized also.. The 'twistoffs' that refers to are the ones that look exactly like pryoff metal beer caps. Those on the Miller bottles are more akin to soda twistoffs which can be reused.
  2. BrewInMaGenes wrote: So, with all the New Guys jumping in on here (including myself) I just thought it'd be really awesome for u more experienced mistake-makers to tell stories about some of your early... uh... mistakes (and hopefully what you learned from them), so we can all learn from them and hopefully not repeat them. & we can all point fingers and laugh! lmao I'll start with how I was pouring the yeasties in the keg and got super excited (I'm making friggin beer!!!) and dropped the yeast packet in the wort.... Yea. had to wait ten mins for a long handle spoon to sanitize then I got it out. Now I've done a lot of research on making vodka from beer over the last couple years, and was under the impression that O2 was "the Debil" (dats what Mamma said) SOOO when it said stir "vigorously", I tried my best to KEEP OUT the oxygen. Mr Yeastie took a while to get goin.... Then I found Palmers and will now be doing a starter for my yeast (and NOT drop the packet) & and will "whisk until my arm falls off". next? I guess my worst mistake was lifting a bag full of two lbs of soaking grain to let it drain and not getting a good enough grip. Trust me, your wife will not like seeing brown wort on her walls and windows and man is that stuff HOT.
  3. spangltk wrote: If you're drinking quality beer then you'll notice the difference when you drink from the right type of glassware. My wife and I purchased the Duchesse De Bourgogne glasses because it's just not the same in any other (non-brandy-sniffer) glassware. I got a set for Christmas and have been experimenting with them since. So far I can only confirm a few things; the tulip shape does capture the head and aroma as tulip glasses do, and the laser etching does work. Redhooks Long Hammer (woodenville) tends to lose it's head quickly. With the sensory glass I found that although light, it remained present the whole time. I highly recommend picking up one for yourself if your thinking about it. I've been meaning to order some tulips for my Belgians. http://www.pubglasses.com/Merchant2/merchant.mvc?Screen=PROD&Product_Code=3717&Category_Code=SP
  4. That's a good question, dude. I'm probably wrong (although I'm never wrong) but I had always interpreted that as letting the mash 'ease' from 170 to 158 over 45 minutes.
  5. I got the Sam Adams Turbinator (or whatever) glasses for Christmas. I was shocked that in a side by side taste test there WAS a difference. Up until then I was pretty sure it was all hype. Is it a $30 difference? That depends upon how much you like beer. I'd say yes, over the long haul.
  6. taino wrote: Well, after three weeks of fermentation and two weeks of carbing my beer is finally in the fridge. Before carbing, I tasted it and it tasted like flat beer. From what I've read here, that is a good thing. I'm trying really hard not to open one up tonight to taste it as I've read that time does wonders for this beer. Maybe on xmas day? You're a better man than I am...
  7. JediJunkie247 wrote: harlick187 wrote: I personally like MrB because I coulnd't imagine how long it would take to drink 5 gallons of beer. Not long.
  8. mcgrewc


    ragevs wrote: was anyone else as stupid as i am when it comes to Painted Dawn?! I didn't see that the recipe called for pureed boysenberries so i added the whole can...HELP!!!! anything I can do to save this batch?! I don't think you've hurt it. It may be DIFFERENT, but it won't be ruined. Chill. Have a beer.
  9. We really need more info to help you. 1. How long did you give it to ferment before going into the fridge? 2. Was there any sign of activity? Krausen (foam) on top, Trub (sediment) on the bottom? At this point without at least those two questions answered we can't tell you what to do with it. Don't sweat, though. The fridge won't kill the yeast if they were alive to begin with.
  10. JediJunkie247 wrote: I've been trying lately to think of a name for my "brewery". Here's what I've come up with: Straight-Arrow Brewery Tagline: "You'll always hit the mark with a Straight-Arrow. Until your second bottle."
  11. norman1 wrote: If you look at the pages on this site where they list the 180 recipes and their characteristics, it appears that adding 1 cup of honey adds about 1.2% to the abv. Before they recalculated abv a couple months ago adding 1 cup raised the abv by .8%. Apparently my guestimate of weight was off then. 1 cup of honey must be closer to 3/4 lb. I never measure it by the cup so I was just guessing. I either get it from neighbors or buy it in 2 lb containers and just use half. (I have used the whole 2 lbs on occasion but we're talking 5-6 gallon batches).
  12. The old Frankenmuth Brewery is back up and running (again). Haven't been there since it re-opened this summer. I've also heard the old mill by the dam is to open soon as a brewery too."" LOL. Reminds me of the old story about the guy the investors sent up into the Massachusetts woods back in the early 1800s to see if their mill was being set up properly. They got a message: "Found dam by a millsite, but no mill by a damsite."
  13. CharonMan wrote: I am having a similar experience. Added about a cup of clover honey to the American Blonde and it ended up tasting a touch cidery (perhaps tainted but I'm guessing not), not to mention a kick to the head in alcohol content. Maybe it's my imagination, but the honey seemed to amp it up. I'm cold conditioning for another week or two, in hopes that it'll settle down and smooth out. Cidery flavors (or those Described as cidery) are most often unfermented sugars in my experience. Often what happens is too early bottling. If that's the case the cidery flavors should disappear with aging. Honey is pretty much 100% fermentable. So if the yeast are up to snuff eventually there should be no residual 'cider' from the honey.
  14. D Rock wrote: I vote stop using measuring spoons and cups! Maybe a 120 grams? I haven't used anything in grams since the 70s.
  15. Bear in mind that as fermentation progresses you want to maintain that or a slighly higher temp and the yeast won't be able to produce the heat alone.
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