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dennisd

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About dennisd

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  1. Over carbing wasn't the problem. I batch prime using one of the online calculators for sugar amounts. I carb in the same temperature controlled cooler I ferment in (kept between 67F & 70F with a controller and electric cooling unit); usually have the fermenter and a batch of bottled brew in the cooler at the same time. And, this was a bottle from a batch I've already sampled multiple bottles from; it was a good batch of Red Ale. Also, I wasn't carbing the beer. That process had already occurred weeks before. That's what's so weird. This batch had gone through 2 weeks carbing and about 3 weeks conditioning before the bottle broke.
  2. For about 3 weeks now, I have about 2 cases of finished beer in pry off 12oz glass in a cooler for storage. I use MB pet bottles full of water and frozen to maintain temps between 61F & about 69F. I forgot to change the ice bottles (I use 2 at a time) yesterday and today when I went to change I found beer in the bottom of the cooler. I noticed the temp had gotten to 71F and when I removed the bottles one at a time I finally found one with the bottom broken out. I can't believe 1 or 2 degrees made that much difference, only thing I can figure out is there was a weak spot in the bottle or maybe I put a stress crack that didn't go all the way through the bottle when I capped it (too much force). Maybe a small chip in the glass. What say you?
  3. On my first batch, I used a 2 QT. aluminum pot with straight sides, no lip. That caused about 3/4 cup to end up on the counter because the wort ran down the side. Before I did my next batch I went to Target and got a stainless 4 QT. pot with double handles but more importantly; it has a pronounced rolled out lip at the top. This makes the wort flow off the lip instead of running down the side of the pot. I can now pour as fast or as slow as I want and not one drop misses the opening of the fermenter.
  4. No house brew for me. That's one reason I use the MB 2 gallon fermenter instead of a 5 gallon (or even larger). There are WAY too many different blends and recipes available to sample. And that doesn't even include my own variations.
  5. Those marks were put there by aliens from space (and they did that after a few too many beers).
  6. A while back I ordered 5 spigot/wand combinations from MB. Guess I've always been lucky; till yesterday that is, when I was bottling my Witty Monk with fresh dewberries added. I batch prime in a second MB keg in which I use another locking sigot/wand combo. I fed the beer from the fermenter to the batch prime keg but then when I went to insert the wand into the spigot on the batch keg it was completely loose. At first I thought I had a spigot that was extra big. Thought I was going to have to put the beer into something and change out the spigot. Luckily before I did that I decided to try another wand. The first one I tried was smaller. I checked the rest and turns out one of the wands is smaller for some reason.
  7. Alright, that's what I thought but I wanted a second opinion.
  8. I've cold conditioned all my batches at 40F (up to now anyway) in a 18 CF refrigerator that was pretty much full of beer and it was left there to consume after conditioning. The need to cold crash my Witty Monk with fresh dewberries has caused me to move some of my conditioned, ready to drink brews back into a cooler where I will use a couple of the MB PET bottles full of water and frozen to keep the temps low as possible. I predict the temps in the cooler for storage will be between 65F to 70F most of the time. Will moving from the cold to warmer storage hurt the brew? Anyone have experience with doing this?
  9. I used to print on 2"X4" shipping labels but got tired of the extra cleaning (I also wondered about the glue in the cleaning water getting inside the bottle and possibly not getting completely rinsed out; although a remote possibility I admit). I decided it's much easier to just use 1"X3" shipping labels, print the brew type & bottle date on each end of each label, cut the labels into the two small sections and stick the results on the cap. That way you open the bottle and chunk the cap and label leaving a cleaner bottle behind that I simply rinse with water, put aside to wait till oxy cleaning and sanitizing. After all, you remove the bottle from the fridge or cooler, open, pour the brew and put the bottle away. It's not even seen that long. That's my opinion, yours may vary (and probably does judging from the work some of you have put into your labels :side: ).
  10. Yep, the wand is WANDERFUL!! (sorry). And congratulations on the weight loss. My girlfriend is going through the weight loss battle. Unfortunately I don't make it easy on her since I like to eat out at better restaurants, especially Italian and I'm one of those that can eat anything and not gain very much.
  11. You are lucky; you checked with the more knowledgeable here before taking action. A while back, I sampled my Grand Bohemian Pilsner and the sample was terrible. I dumped the batch instead of posting the question on the forum. Everyone advised to bottle anyway but once it was down the drain it was too late. Since then I use a hydrometer and most of the time I don't even sample at bottling. But, I'll never dump another batch no matter how bad it tastes at sampling. I'll bottle then if in fact it was contaminated, I'll dump the bottles. Nothing lost but a little time.
  12. I'm leaning toward cold crashing; most probably will. I'll also cold crash my next batch: a dewberry wheat with fresh picked dewberries. Thanks for the link to the style guide website. That site will be very helpful.
  13. After I posted this thread, I used a different search string and found the answer to question 2 in another thread where someone said the fermentation/carbonation temp is what you use. That's what I thought but I was just trying to make sure. I'd still appreciate opinions on question 1 and an answer to question 2.
  14. I have never found a need to cold crash my brews before. I find that since I batch prime I have an even amount of trub in each bottle so it doesn't bother me. However, I'm currently brewing the Mocha Cherry Stout which should be ready to bottle in about 4 more days. I just shined a light through the fermenter and I see what I assume is small particles of cherry puree suspended. I'm sure this would settle in the bottle but I'm considering cold crashing to avoid having lots of trub in each bottle. I have 3 questions: 1. Should I just bottle and let the particles settle in the bottle; I'm wondering if I'll get extra flavor doing it this way. 2. I usually use the beer recipator to figure my sugar amount for the batch and it asks the bottling temp. Do I enter the fermentation and carbonation temp I use or the actual temp of the beer after cold crashing? 3. What style of beer is the Mocha Cherry Stout anyway; would it just be considered a Foreign Style Stout?
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