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Everything posted by btomlin75

  1. People can get in a hurry sometimes, especially when the pipeline is drying up.
  2. As noted be patient with this one. 3 weeks fermenting, 2 weeks to carbonate and at least 3 weeks conditioning. Pilot House is a good brew and it will easily carry the sugar. Have fun and enjoy.
  3. Photo looks good, glad it was well liked. Keep brewing.
  4. What does your rant have to do with putting beer in a keg or whether it is yeast carbonated or force carbonated Gonzo111? Back on topic, most commercial brews are force carbed so tiny bubbles are indeed possible, but I vote for yeast carbing just for the taste that it imparts.
  5. sounds tasty and hoppin' good.
  6. I tip my panama to your fedora. Congratulations, you are now totally assimilated. :chug:
  7. Food? I don't need no stinkin' food. I have beer.
  8. Agree with Yankeedag, bottle following standard carbonation but a long conditioning. Sounds like the fermentation temp was a little on the high side, should be around the low 70's down to the mid 60's. The slightly high temps will not kill the yeast but tend to give off some sharp phenol flavors. These off flavors can "age out" so you can bottle, carbonate and let the bottles sit at room temp (65-75) for a minimum of 60 days. This will tie up bottles but you would need some additional bottles sooner or later. Hopefully the brew will mellow out for you.
  9. Late additions of anytype of fermentable, whether in the primary or secondary fermenter will feed the yeast as long as the temperature is not too cold or too hot. Proper use of a secondary fermenter is to allow the brew to ferment at a much slower rate. This keeps the yeast active in the brew from cannabilizing the dead yeast while cleaning up the last of the original ingredients. If your recipe recommends an extended fermentation, is a high gravity beer or you want to clear it some more then rack it to a secondary bottle. The difficulty in a MB brew is in finding a carboy that is 2.25 gallons, you don't want much head space above your brew. Secondary fermentation is at normal fermenting temp. Late add-ins - these are NOT put in the secondary, if you want to add some late ingredients they should go in the primary after the initial fermentation slows (2nd or 3rd day). Cold crashing is simply for clearing the suspended matter (dead yeast, hops and other non-fermentables). It makes the yeast go dorment but does not kill all the yeast so that you can prime (under 45 but above freezing). Each process has a purpose and although some yield the same result they are not the same and should not be viewed as the same.
  10. Welcome to the Borq. Copy all the above on the ratio of adjuncts (sugars) to malt. Malt and hops give beer most of it's taste. Sugar merely raises the alcohol level for the most part. The next thing to learn is to ignore the timing that the MB instructions give. Most brews need a minimum of 2,2,2 2 weeks in the fermenter, two weeks to carbonate and 2 weeks to condition. Have fun and enjoy.
  11. Be sure to keep you eye on the pot, dry extract can foam over in a heart beat.
  12. Another cooling trick is a Styrofoam cooler, invert it, put the MB fermenter on the lid and cover with the box(don't have to lift the keg to check) use frozen plastic bottles of water to chill. Bottles should keep the temp steady 12 to 24 hours and after a few days you will learn how to adjust them to keep the temp around 70. Perrier bottles are probably a little thin walled for fermenting, could easily result in bottle bombs and the ones here in the states do not have caps that reseal well.
  13. Beer + whiskey = boilermaker.
  14. Looks good. Temp is still on the high end for MB yeast. Keep us posted on the project.
  15. Yea, that's it, what yankeedag said. And one note: MB hop additions are basically dry hopping, if you don't bag the hops run free in the fermenter. This can lead to clogging the drain but there are work-a- rounds (leaning the fermenter back during fermenting, cold crashing or siphoning). Have fun,take little steps and enjoy. :gulp:
  16. Thought sounds good on the British chocolate grains, how much is a bigger question. SW is already dark and has a good many flavor lines. I would look to brown sugar(light, dark or turbinado)or amber to dark UME for alcohol boost rather than honey for the brew's profile. Either addition should compliment the Sticky Wicket. Have fun and keep us informed.
  17. Take your time, study the art, keep good records and enjoy. Assimilation has begun and resistance is futile.
  18. The yeasty beasties strike again! "I'm free, I'm free thank the beer borq I'm free!"
  19. Opened one of the sticky wicket with coffee today. It has a nice coffee hint at the front end. It is enough to leave a hint of coffee but it does not cover the taste of the stout. Brewed as follows: 2 cans Sticky Wicket HME 1 can creamy brown UME MB yeast 3 weeks in fermenter Batch primed using 5 TBS sugar dissolved in 8 oz of brewed dark roast coffee. I used a home roast blend(50% Indian Monsooned taken 2 minutes beyond 2nd break and 25% each 2 South or Central American beans stopped just at the 2nd break) but any good dark roast should do. I used regular sugar but brown sugar, honey or other sweetener should work. Have done 2 weeks carbing and 2 weeks conditioning so far. Should get even better with more time.
  20. i used coffee to dissolve the priming sugar in for my Sticky Wicket but I haven't popped a top yet.
  21. The only problem is the transfer to a bottling bucket. Have to siphon.
  22. Got to love it! Whatever the common taste is, and it is there. Whatever the cause, and there is one. One says yeast, one says hops and I said malt just to move the discussion on. Since we all have different taste buds and noses and we all have different water and we all can do slightly different things as we brew it is hard to get a common working ground. I therefore purpose that you all send me at least 1 sample of 2 or 3 beers that you feel have a common taste thread. I will dutifully taste each sample to determine the commonality within the brews. Resistance is futile, send your samples immediately.
  23. I am thinking that either way would work but I plan to add light DME instead of booster or honey. We'll have to review the results come October.
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