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About Rebel_B

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  1. The liquid yeast is a bit more 'random'. Although I've had liquid yeast start off very quickly, in general, I would say the dry yeast starts vigorous fermentation faster.
  2. I saw that and thought I would try it on another recipe as well. I brewed up an all-grain Saison ale with some freshly grated ginger that has turned out really nice. The MrB summer seasonal is a real pleasure to drink as well. Both recipes I used were done at household temperature, which happened to be in the lower 70's here (no air conditioning). I was hoping it would get warmer where I have the fermenters, but the highest it ever got was 76 degrees (72 in house, 76 on fermenter).
  3. "RickBeer" post=390280 said: "gophers6" post=390279 said:IDK, was just looking at the recipes, seems like a lot of them have several reviews. There should be dozens, if not hundreds, of reviews. Many have none, or 1-3. Not very useful. After first joining up, I tried to leave reviews; now matter how many reviews I submitted, none were ever posted. Have you ever had a review posted?
  4. Glad to see it worked out. I've been using Wyeast off and on for three years, never had a problem.
  5. Barley Crusher here... Factory setting works great for all barley, need to go a bit closer with smaller wheat malt, so I set mine at 'credit card' gap; same as the setting at my LHBS. Single crush for BIAB does the trick!
  6. Aaah; a picture of the first pour: summer is here! [attachment=14347]image_2013-07-23-2.jpg[/attachment]
  7. Yeah, beast of a yeast. My first one came in at 7.1% ABV (according to my trusty hydrometer). Just popped a bottle in the fridge to cool off for a bit before I try one out!
  8. I would recommend figuring enough water & malt for the boil, so that when you are transferring to your fermenter, you can leave behind all the crud in your boil pot. That way, you have zero crud when you are taking the OG sample. I use a super coarse filter/funnel to catch the Irish moss, and hop sacks keep the whole leaf hops out of the way, no crud in the fermenter.
  9. I think there are two big factors that apply to both Homebrewers and pros; healthy yeast, and fresh ingredients. I thought about that connection last night when I drank 2 'strong ales' brewed several weeks apart. One I bottled on 5/26 always kinda bothered me, almost a faint cheesy aroma I suspected was from some Colombus hops. Drank a bottle of that last night, same taste. Another one, bottled on 6/16/13 at 7.9% ABV, was awesome after 2 weeks conditioning, still awesome after 4 weeks conditioning.
  10. "mtsoxfan" post=387621 said:I know someone chimed in a while ago regarding conditioning times, basically saying if you have to condition more than a month(?), (I forgot the timeframe) you build it wrong. The beer that is... Well, here's the thing. He/she can't be far off. I mean, look at the large brewers, do they have the real estate and capital to be conditioning beer for 6+ months? I know the kits I've used benefit from extended condtioning, sometimes up to a year. I have my first high gravity AG fermenting now.... But how do the big boys do it? Is it that they have the money and resources to develop great tasting brews that don't need the extended conditioning times? Ingredients...processes.... What do you think???? Could've been me who chimed in. I'm pretty skeptical that long conditioning times improve a beer. It may reduce the off flavors of a flawed brew. I've commented that if I don't like the beer after a few weeks conditioning, I won't like it regardless of how long it's conditioned. Just as with everything else, there are exceptions, but I still find that to be 'generally' true.
  11. Try 'rousing the yeast'; AKA stir it up. Might aerate it some, but usually helps. What temp did you mash at?
  12. Bottled up a batch of this one last night; #134 Biere De Saison - 2013 Summer Seasonal. Pretty tasty stuff! With the finishing gravity at 1.006, ABV came in at 7.1%.
  13. I prefer glass bottles cause when I trade bottles of homebrew with co-workers, they all use 12oz brown glass bottles. If you enter your beers in a competition, all 12oz brown glass bottles. If someone gave me a plastic bottle, I would be surprised, since I haven't had that happen yet. I like to mix it up, 22oz brown glass bottles for home, 12oz brown glass bottles to give away or trade.
  14. Will probably bottle my batch tonight (that would be 19 days in the LBK); FG looked to be at 1.006 on Wednesday, will check again this evening.
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