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Everything posted by Timmmaaayyy

  1. I just saw the 75min boil time? what's that all about? Also I was at LHBS and talking to the guy about partial boils and limiting adding most of the LME till the end,to help with hop usage and limit the carameling. i had it backwards for a long time and was wondering why I wasn't getting the 'hoppage' I wanted. So this weekend I plan on rethinking my boils. But 75 minutes is that really needed? Capt'n Timmmaaayyy
  2. Coolio Thanks for bumping. I just loaded up on the Chinook too. Too coool. I will probably use a diferent yeast though. Either 1056 or Pacman. I too can see adding more hops to this. thanks again Capt'n Timmmaaayyy
  3. Hey Greg50 Those plastic bottles are they the same as the PETs that MB has? Timbier? Are yours glass or pets?
  4. Wow Tim I see that you are in Stockton too. That is too cool. Lets go meet at Valley Brew this week. I did not know there were other MB people local to us.
  5. very unreliable results. They may or NOT seal for you. I would not trust hem. I have had 2 get thru on us. 1 bad. chuck em
  6. well yankeedag that's what I was givin' in my kit from LHBS It still tasted just like it.
  7. btw very interested to see whre this goes.
  8. 2.4 or 5 gal? I suppose one could do the math. I brewed a wheat that tasted almost exactly like it. 5gal batch 5 lbs alexanders wheat LME 1/2 lb light DME 3/4 lb honey 3/4 oz cascade @ 60 1/3 oz tett @ 15 wyeast 1010 very active ferment wheats and good yeast tend to blow out Anyway I swear it was almost exactly like Shocktop good luck
  9. He's an ugly little spud isn't he. Well chock that up to a lesson learned. Headspace in the fementer is very important. That why you'll see so much in a MB keg. Your temp may be a little warm too. I think the most we cleaned/changed an airlock was 5 times. Now you know to keep the other type airlock and some 1/2" hose and jar handy. OH and pan or a tub lid to place the fermenter on. we were just talking about one of our brews doing this in a 5 gal carboy. I changed the next batch to a 4 gal when in those. We really only use them as 2nds now. Yeah that's funny as we were just looking into a clone of the same beer. Good brewing.
  10. Is it flat? Like BPgreen said,what temp was it fermented at? Then what temp was it carbed/conditioned at? Did you calulate the prime sugar right? I've had beers taste sweet and they were flat. So I moved them to warmer temps, because they need to ferment the prime sugar too.
  11. good score. yeast cost just dropped. You'll have that for a long time if you continue to propagate it. I can see a stir plate and a flask in your future. Jerry and I made one and I bought a 2000ml flask. It is the best way to make starters. I too use growlers but they are curved on the bottom and the stirrer doesn't work. It needs to be flat. After I get a new yeast I do a starter, I split the batch up. I keep mine in 12oz bottles in the fridge, then make a new starter for the brew I'm going to do 2 days later. before you know it that fridge will be full of yeasty beasties. :cheer: You could consider that growler of yours cold crashed and the yeast may stick in there pretty good. Try to let it settle more and see if it does separate into yeast and proteins. Yo ho me harty
  12. this is a geat post good job Whale hey Bigd regarding your us-05.. like you said it is cheap AND I would add it is a dry yeast. not so big of a deal. it works good for you the way you are doing it now splitting it in 2. I would like to invite you to try the liquid yeasts. I have learned much here about harvesting and propagating. so I have moved on to always useing a starter from a split batch of Wyeast liquid. Following Yankeedags instructions i have been very successful in propping several strains. However I feel most confortable with 2. wyeast 1056(most common) wyeast 1010 wheat I have tried 1272 and the Pacman, even a White labs but the dogs knocked that down. Heck Jerry and I made a stirrer and I got a 2000ml flask with foam stopper going right now for a brew Tuesday or Wed. useing 1056 that I split. I'll work on pics. I save my yeast in 12oz bottles with a cap. I just have to be carefull what bottle I'm opening from the fridge. :-)
  13. You can get the Hazelnut brown at Costco.com for $39.xx shipped. Limited states though. I have seen other Rogue kits there before too. Never tried their beer though. I do have some of the Wyeast Pacman yeast that is their strain of yeast.
  14. I concur DR.Dinks method is sound. repitching on a MB keg I have not done. I would not on dry yeast. I have in a 5gal rebrewwed(is that a word?)on liquid yeast trub. It came out awesome. The whole point of havesting is cost savings. You can really cut your batch costs down. Dr.Dinks method is clean since you are not reuseing the yeast. If MB liquid yeast is Wyeast then it is good stuff. We have used White labs too. I would not reuse that. To use a 70's word/saying...groady to the max. Brewing tomorrow Jer. Four Winds Wheat Mk2
  15. Coming in a little late on this. BTW looks good. When I first read the subject I was thinking what kind of STAR TREK TOS spin on beer am I getting into here... :ohmy:
  16. yeah enderst Those kegs just got a new home(shelf). Like Jerry said though we got some brewin to do. What you don't see is the 3rd keg with my Red Raspberry Sunset Ale doing it's thing for a 2nd week going on 3 I think. Also below the shelf 4- 5 gal batches doing their thing.
  17. bigd wrote: All done. Drinking a delicious Fat Stinky Cat Imperial IPA. So rewarding! It's been in the fridge for about a month. Yummm. Now back to the current brew... Boy did I have some issues transferring the wort to the fermenter. ICCCCK. Working with whole leaf hops is a bit more complicated with my style of transferring. Pellet hops might be the best way to do it for the boiling. My OG was 1.063 which is a bit off from the estimated OG of 1.067 but it's because some of the wort splashed out when transferring to the fermenter and also because when I topped off the wort I added a touch too much water. Not a big deal. It'll probably still come out to be around 6% ABV or so. I also tried something I haven't done before. Which is rehydrate my yeast before pitching it. I simply put a little bit of leftover spring water in a small glass bowl and microwaved it for 10 seconds to make it room temp. Then I mixed in my 6 grams of US-05 dry yeast into it with a sanitized spoon. Got it all nice and creamy and let it sit for 10-15 minutes while I got the fermenter ready for the yeast pitching. Hope it works out nice. I'll probably just stick to pitching it in dry but I thought what the hell and gave it a shot. I'll check it in a few hours to see if krausen has built up yet. The whole leaf hops were an issue because they get HUGE when boiled and rehydrated. Then when I poured the wort through my metal strainer the wort splashed EVERYWHERE cuz the hops were piled up instantly. I would get Citra in pellets but my LHBS only has it in whole leaf right now. Oh well. I still think this is gonna be a kick ass brew. Putting it away for it's primary fermentation right now. Finishing up my delicious homebrew FST Imperial IPA, then watching the boob tube. Cheers! hey BIGD I recomend a nylon hop bag. They are great. I use a fine one to filter out the hot break material. Did it last night too and the darn thing almost filled up with break. I made the mistake of shaking it to make it flow thru better. well all I did was help wash it thru. so lots of gunk in the fermenter.Good luck on this brew. Great thread.
  18. He was tiny and black. oh yeah he was dead drunk. Now pray tell what color are yeast goblins? That way know them when I see em.
  19. Well I watched this thing get started today. Started slow then finally little bubbles started to gather on top. Then there was more and this beautiful lemon merang(sp)looking foam about 1 1/2 think all clean and white and perfect. Then I look real close.......another gnat. It's there to stay. Now the krausen is all mixed up white and brown so it's hidden. But I just had to find that stupid gnat already drinking my beer before I could.
  20. Yup I want in on the Optinator too. BTW 2nd try is goin like gang busters. Using it tonight. Boiling now. 4 gal Clone in a 5 gal carboy. Trying to keep the pipeline going. Freekin 'Bob'
  21. Dave you'll always have trub in the bottles. Like was stated, MB seems to stay a little runny and you have to pour carefully. I have seen some of our beers with a gel like trub which stays put very well. I never drink from the bottle. always pour. every sip will shake up the trub. think of each bottle as a mini fermenter(to get the carb)there is always trub. Inverting while carbing doesn't hurt at all and is a probably good to do if you bottle primed and not batch primed. Also if it's carbing on the cool side. Brew on man.
  22. So I'm setting up to do a yeast starter from the babies I put away in the fridge. I pull one out to let it warm up. then I go measure the DME and water get it boiled up. I grab a clear bottle and sanitize it. Cool the small wort batch. Yeasties are all shook up and ready watching my temps so I don't shock the yeast. Here's where it goes south. I pour the fresh wort in the clear bottle and again check that it's not too hot. I let both bottles set in the sink(kinda like bringing a fish home and floating the bag). Then I pick it up to admire the cool wort in the clear bottle looking up to the sunlight.........a damn gnat is in my wort. My fresh wort,for my yeast, that I know I have to use for my beer. Damn gnat, get out of my wort. Drat,drat drat the gnat. Pour it out,Start over. At least I did not combine the yeast yet.
  23. Keep in mind part of the boiling here is to sterilize the chips. I'd like to know more about this too though. I like the Arogant Bastard beers and think they use oak. :gulp:
  24. Yeah this was done with MB yeast. In my 5gal batches a like the Wyeast liquids. I'm already splitting the yeast and making starters. So maybe the MB batches will get some of that goodness.
  25. Sounds good. I replied to your nectarine post too. So I'll watch for falling krausen. :laugh:
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