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Everything posted by Stoutmeister

  1. I did the whole can in a LBK.
  2. Conditioning beer in the bottle for a month or so is good, but after a 1-2 months I think putting the beer in the fridge better. Cellar temps are perfect for conditioning, but leaving your beer at room temp for months on end will speed up off flavors and oxidation in my experience. I keg most of my beers and force carb, but my beers age great in my keezer. I guess it depends on the alcohol content and style, but putting the beers in the fridge won't stop the flavors from enhancing or changing. For bottle conditioned you definitely need them to carb at room temp, but commercial beers that are bottle conditioned are refrigerated after a few weeks. Just my opinion...which isn't worth much.=)
  3. You can definitely bottle and carb in growlers. Saves a lot of time, but you do need to drink it all in one sitting to avoid losing all the carb.
  4. I did the Coopers Irish Stout in a Mr. Beer keg and it came out like motor oil. It was ok, but just too strong and too bitter for a an irish stout. I'm sure some other ones would be ok in one keg, maybe something lighter?
  5. The only real downside I can see would be adding oxygen when you pour the bottles into the keg, but Barleywines often have a an oxidized flavor ultimately anyway.
  6. You could do a pale ale or maybe an IPA. Bitter with Magnum, and then willamette and chinook for flavor, and dry hop with the cascade?
  7. I always put the hops in the secondary and then rack the beer on top of it. Some of the hops float but they dissolve in a few days and most of it settles to the bottom.
  8. You can also just add directly to the fermenter or secondary. Especially since its such a small amount.
  9. Hey Lanz, Kolsch is a great beer. One of my favorites. For your recipe I would recommend doing a 90 minute boil if you can. Since you're using mainly pilsner malt, that will help drive off DMS. Also, definitely do a diacetyl rest. For my Kolsch I ferment around 59-60 for 1 and 1/2 weeks and then raise the temp up to about 68-69 for 3 -4 days before lagering. I didn't do that the first time and had major buttery flavors as a result. Lager it for 1-2 months and it should be fantastic. Also, not sure if you're doing BIAB, but I would mash your grains on the lower end, maybe 148-150. That will help get a lot of fermentables and help give you a nice dry finish. That gives the Kolsch a lager like crispness and taste. Also, try using very soft water or RO water. It helps give it the crispness too. Good luck!
  10. Another good reason to add fruit to the secondary...learned that the hard way.
  11. I've got this recipe on deck but haven't brewed yet. I plan to add the two cans of fruit to the secondary though. Better fruit flavor.
  12. Hey Dudley, while I haven't tried this recipe, I have tried the Dog Fish Head Midas Touch (I think the King's nectar is kind of a clone of the Midas Touch) and it definitely had some residual sweetness to it. Only way to tell if you're completely fermented is a hydrometer, but I'd say youre ok.
  13. I recently brewed a Raspberry wheat that I added real raspberries and raspberry extract as well. I still haven't tried any but I am pretty skeptical about the extract. I've heard they can give it a fake taste. But we'll see how it comes out. The fact yours tasted good Dave before bottling sounds like a good sign. Def let us know how it comes out.
  14. I've looked into draft systems and none of the plastic ones seemed like a very good deal for the money. I did however look at this and think it would be perfect. It's a little more expensive but you get 4 kegs and each one lasts for 6-8 batches. http://www.midwestsupplies.com/party-star-deluxe-tap-system.html It's a nice size for a household frig, for those of us who don't have a dedicated beer fridge yet.
  15. Just to echo what's already been said. Trash the screw offs and keep the pry offs. However if you were so absent minded (like myself) to bottle a few of your prized brews in some sneaky twist offs, you'll be happy to find out that they came out quite well. Not recommended but seems to get the job done.
  16. Thanks for posting the dimensions Kealia, do you know how many wine bottles its supposed to fit? 9, 12, 16?
  17. S-04 I made a starter with 1/2 of the packet and it had about 1/4 - 1/2 inch of trub before I pitched it. The starter went for about 24 hours before pitching. I hate to use the rest of the packet of yeast, especially since at this point it doesn't seem to be doing anything.
  18. Bp I did as advised. Transferred to a secondary, made a yeast starter and then pitched it a day later. It's been in the keg about 3 days now and I just took a hydrometer reading. It's now about 1.039. I still plan to give it a few days but it doesn't seem to be doing anything. There is very small about of trub at the bottom but it may have been from transferring. Any ideas? The temp has been holding steady around 72-73
  19. Hey Kealia, Do you know what size that is? I've seen several wine cellars on craigslist but don't know about the dimensions for a MB keg. I've seen some that are 9 bottles and 12 bottles in size. I want to make sure it can hold at least one MB keg before I get it.
  20. So I'm wanting to do a little research into a beer fridge to use for fermenting...eventually to do some lagers. I've seen a few of you on here that had something like a wine cellar that could fit 2 MB kegs in it and control the temp. I saw one that had a glass door that looked really good. Does anybody have any recommendations on brands etc? I'm up for finding something used too, but all I've been able to find are regular mini-fridges that don't really fit MB kegs. I'd rather keep the price somewhere around $150 or less.
  21. Mine did leak out but no explosions. Try to keep the temp in the high 60's and that helps a lot.
  22. Yeah BP I actually misread the label and thought it said 1 tablespoon, instead of teaspoon.
  23. Hey Dame I got mine from my home brew store and they kept it in the fridge. I'm not sure about shipping, I would assume it would need to be shipped cold, although I'm sure its a lot more expensive that way. If you have a brewstore around your area see what kind of liquid yeasts they have. I'm sure any of the belgium types would be good for the Abbey. The White Labs yeast are pitchable from the tube. You just bring the tube to room temp and pitch into the wort once everything is ready. For mine though I went ahead and made a yeast starter. My ABV for the abbey was about 9% so I wanted to make sure the yeast had as much help as possible. Also my yeast was expired (got it on clearence for 3.50$) and the guy at the store recommended that I make a starter since it was expired. I'm sure you'd be fine either way. The White Labs yeast are designed for a 5 gallon batch so it should be plenty for a MB sized batch. The more yeast the merrier though. Let us know how it comes out and age that abbey as long as possible.
  24. I added about 1 Tablespoon of yeast nutrient along with the yeast and DME. I boiled a cup of water with about 2 Tablespoons of DME. I also agitated it to get some oxygen in it. I did NOT take the DME past the hot break. I did NOT rehydrate the MB yeast. I just sprinkled it into the keg and stirred...maybe that had something to do with it...? I do have a pack of S-04 that I can use. I was planning on using it for my Bewitched Red Ale but I guess I can just put the remainder in a ziplock in the fridge until I brew up the Red Ale. Ok well I'll trasfer to my extra MB keg and get a yeast starter going with the S-04. (I guess you would recommend the S-04 over another packet of MB yeast?) My stout has already been exposed to 2 different yeasts, I'm not sure if adding another seperate one is going to make the flavor seem off? Thanks for the assistance.
  25. Haven't tried that yeast yet, but for the Abbey I would suggest getting a liquid ale yeast. I used this one for mine: WLP575 Belgian Style Ale Yeast Blend A blend of Trappist type yeast (2) and one Belgian ale type yeast. This creates a versatile blend that can be used for Trappist type beer, or a myriad of beers that can be described as 'Belgian type'. Attenuation: 74-80% Flocculation: Medium Optimum Fermentation Temperature: 68-75°F (20-24°C) Alcohol Tolerance: Medium-High The beer is still conditioning but I've heard that these yeasts make a big difference with trippels or abbeys. It's only a few more dollars.
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