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Skelly

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Everything posted by Skelly

  1. "eboucher30" post=362459 said:I'm disappointed I missed the clearance sales. Subscribe to this thread Click Here You'll get an update of all the latest "finds".
  2. "Deejay" post=362506 said: "Knightmare" post=362484 said:Most of these shouldn't be used as fermentors unless they have a #1 or #2 stamped for the plastic grade on the bottom. Anything other than that and they are too thin and permeable and are subject to breaking under pressure and oxygenation of the beer. Thanks for advice. I was just being cheap and trying to save a buck. I think I will just order another lbk and use he slimline for batch priming. You won't be saving that buck if it ruins a batch or two of perfectly good beer. Don't ask me how I know...
  3. "SlickRick07" post=360791 said:I agree with the others that if you can get proper Hydro readings, control your temps, I don't see why your method can't be done. I will say that I do the 3-4 method on my beers. To be honest, the long they condition, they better each beer gets. I know my Diablo with a dry hop tasted much better after 8 weeks of conditioning than it did at 4. I didn't even notice the dry hop until about the 8 week mark. I've often wondered if other brewers let their beers condition for much longer times than the 4 week recommendation. From my first 4 batches, each beer gets better the longer I let it condition. I typically only refrigerate what I drink and let some condition longer than others. It allows me to see how they mature. It seems true what they recommend, patience is a key ingredient to a home brewer. Ya know, it just depends. I usually drink my Cream Ales, Wheats, and IPAs fairly soon. However, when i do fruit beers, (which I'm not that fond of) I give them to my fruit beer friends after four weeks, but I typically keep a few bottles that I won't touch for at least 3-4 months. After the longer conditioning time I share the remainder with my non-fruit beer drinking friends. To our taste buds, the fruit flavor isn't as intense then, and it's a much better beer. I did a Kolsch a while back, it was pretty rough tasting after 4-5 weeks in the bottle, but after it sat for another month or two, it was quite good. Like everything else in life, it just depends. I keep a log of my brews, so i know how long each recipe needs to condition before serving.
  4. I always brew a couple of Wheats and a Cream ale for summer brews. I'm experimenting at the moment with a Chili Lime Cervasa type beer that might be good on the deck.
  5. I've kept beer in PETs up to a year and a half with no issues. I wasn't planning on it, they just got lost in the back of a cabinet. Just remember, some beers are better young, no matter what they're bottled in.
  6. "FedoraDave" post=361470 said:Well, I had some difficulty placing my order for this. I've been meaning to call them and see what can be done about it, but I've been too busy at work to do it. But it's given me time to reflect, and I think I might go with the Beverage Factory SBC-500B that Gymrat recommended. It seems to have more options, and so now I'm asking about these options. Pin-lock, ball-lock, or default? Single-gauge regulator or double-gauge? What would the pros and cons of each option be? Dave, I'm not familiar with the kegerator Gymrat recommended, but the one you linked to looks exactly like my Danby. It's setup so that I can keep my Co2 tank either inside or outside. It originally came with one tap, but I modified it to support three. One major difference between ball locks and pin locks is that ball locks are taller and skinnier. This allowed me to get three kegs inside my kegerator. I have three taps, but you could always go with two taps and use the third keg for lager fermenting. Don't waste your money on the standard taps, if you can order the kegerator with Perlicks, do so. Mine came with a standard tap, and if I let it sit for more than a week, it was completely stuck closed. Perlicks, like good beer are a gift from the gods... :cheers: [attachment=12770]tn375_large_danby_3tanks080310145523_2013-04-13.jpg[/attachment]
  7. "Deejay" post=361703 said:Thanks for the response. Does anyone have any input about when to but the blueberries in and what to do with them? Thanks. Like the others, I poured the can into a sanitized blender and liquified. didn't add honey or anything else. Adding fruit when pitching the yeast will give you less flavor, which may or may not be desirable. Also, you might want to put a cookie sheet or something under your LBK. Fruit beers can be quite violent, maybe not so much with the late addition, but it can be a pain to clean up.
  8. "bigT" post=362207 said:Im sure if you are looking a style you could ask and most will be very open to give a recipe. I think your looking for a recipe section were everyone post the recipe. From what i gather most the older brewer are still figureing out the new mr beer refills since they have changed the HME's this past year. +1 on that! I''ve only made one batch with the new stuff, I still have lots of the olds stuff left over from the clearance sales... :banana:
  9. "zepbrew" post=362384 said:Hi all! I've brewed several Mr Beer batches, turned out great. now I'm moving on to 5 gal Black Lager. My question is, the instuctions don't give any specific heating temps, just boil for 35 min, boil 10 min, etc.. If anyone has brewed this recipe and have any tips it would be appreciated. Thanks in advance and Happy Brewing! I not familiar with that brand of mix, but I did a Black Lager recently Heres a link to the detailed instructions for my kit: Linky Your's is probably similar. Is this a true lager?
  10. "Incognitum" post=361887 said:A few questions: How often are you brewing 5 gallon batches? Do you do several 2 gallon batches at a time? How much time do you devote to this, including brewing and bottling? ------- I'd like to start doing 5 gallon batches and splitting between 2 LBKs. I was curious how often you brew batches this size (including the dreadful hell of bottling 50+ bottles of brew). I could see maybe doing one 5 gallon brew a month and supplementing it with a couple LBK's. I was trying to do a 5 gallon batch every three to four weeks, but I just bought a second fermenter today, so that could potentially increase to every other week. I have 4 LBk's, and a few times I have made four batches in a day. But now that I'm doing more 5 gallon batches, I've cut back to no more than two LBK's at a time, usually just some experimental recipes. Time depends on the batch. Lat Sunday I did my favorite cream ale recipe (5 Gallon), and including dragging my equipment up from the basement,steeping grains, cleanup and mopping the floor, I think it took about 5 hours. However, while some of the hands off stuff is going on, I generally surf the web, read my mail, and pay bills, etc. I don't bottle as much anymore since I got a kegerator, but I got so that I could bottle a 5 gallon batch pretty quickly, even faster if my son helped. I always clean my bottles ahead of time, then put some plastic wrap over the mouth. That way on brew day I can just give them a quick shot with the power washer, then a quick squirt from the vinerator. I normally don't brew much during the summer, so I build up my pipeline during fall/winter/early spring.
  11. I used to use one of those for bottling, but it cracked and I switched over to a 5 gallon bottling bucket. I was in Wally world a while back and was tempted to get another one. You could probably try one as a fermenter, but since it's clear, you would have to keep it in a dark place to keep from skunking your beer. You would also have to be careful with it, because it's not very sturdy. - don't ask how I know that... If you do it, I would probably drill a hole in the lid for an airlock and grommet. But frankly, after buying that thing, an airlock and grommet and taking the time to get things sorted out, you would probably be bucks ahead just to buy another LBK or a 3 gallon better bottle.
  12. Wow, looks like it's first time Lagering season! I just kicked off my first one a few weeks ago as well. Doing a Black Lager (Guinness Clone) used W34/70, primary fermentation 3 weeks @ 55, 48 hours D rest. Just moved it into the lagering chamber today, will let it sit for 3-4 weeks @ 38.
  13. "dbrowning" post=356351 said: "pocketjr" post=356263 said:My wife got me a couple of cans of MB for christmas and all I have left is the Octoberfest. I have to admit, I haven't liked it in the 3 times I've made it. I need something simple to tone down the malt and maybe make it a little more hoppy. Any ideas? 1 Oktoberfest HME 1/2 Mr B Booster 1 Mr B LME Softpack Pale 1/4 # Carapils (steeped) 1/4 oz Saaz 40 min 1/4 oz Saaz 30 min 1/4 oz Saaz 20 min 1/4 oz Saaz Dry 7 days That looks interesting. I'm just starting with the new MrB stuff (had to use up the old stuff first) and was wondering what the equivalent of the softpack is if I want to pickup a substitute at my LHBS?
  14. I nearly used my glass carboy today as a secondary, but there wasn't enough room in my lagering chamber, so I used a keg instead. I have one of the old Italian made glass carboys that someone was talking about earlier, but I only use it as a secondary. I brew in my kitchen, and ferment/lager in my basement, so I find that even with a handle, ti's soooo much easier to carry the plastic ale pale or even two MrBs (split batch) down the stairs. They're a lot easier to clean as well.
  15. I brew on the first floor and ferment in the basement. I've found that the pail is a lot easier to muscle down the stairs than my glass carboy.
  16. "JimTheBeerMonkey" post=321728 said:Anyone seen or used one of these? http://www.partypig.com/ThePartyPig/MoreonthePartyPig.aspx I'm almost drooling over it. Imagine... like a little keg that you don't have to carbonate... :think: I've used the Party Pig, reused the Miller/Coors draft kegs (aka Tap-A-draft) and corny kegs. IMHO the Party Pig is OK, but I think the Tap-A-Draft is much better. My Party Pig is now collecting Dust, and I use the Miller/Coors kegs for smaller batches, and when I want to take beer to a party. You still have to prime both the Miller/Coors keg and the Party Pig. The Co2 is just for serving. Think of it as just a bigger bottle.
  17. Great idea Dave! I'm just working my way through the last of my old MrB stuff, and I was wondering which of the new stuff to start on.
  18. "Screwy Brewer" post=318234 said:I've been using my wort chiller since I made it back in 2010 and there's not a speck of green patina on it. I give it a soak in StarSan and a good shake before dropping it into the boil pot after flame out. Once the wort's been chilled I rinse the wort chiller under running water in my sink while wiping it with a sponge to remove any stuck hop leaves that may have clung to it. I then let it air dry on a towel and put it away in the cabinet until I'm ready to use it again, it's literally got hundreds of brews on it and it looks almost as shiny as the day I built it. [img size=300]https://lh4.googleusercontent.com/-2pnXTawanEg/UPGJAc7JLGI/AAAAAAAAE6I/rC8KP1L4Cbc/s800/burner8.jpg DIY Copper Wort ChillerHey Screwy, not trying to hijack the thread, but I dropped my floating thermometer last week and was getting ready to replace it, but just noticed you have one attached to your brewpot. Did you buy that or make it?
  19. I've seen pumps at my LHBS, so you wouldn't be the first one using that method. However, how about a conical fermentor? with the optional stands they sit pretty high. [attachment=10356]Conical.jpg[/attachment]
  20. "Crazed" post=317143 said:Its like Christmas all over again haha. I was actually home and under the weather when it all showed up the other day, but suddenly upon opening those big boxes I didnt feel so sick anymore. I think my next order will include my 3rd LBK so I can get two batches going at the same time or close together so I could start building a pipeline. I will say, I dont feel so bad spending the money cause in my eyes, its an investment in a wealth of good beverages and good times. If you don't want to wait for the next order, just run over to WallyWorld and get a 2.5 gallon slimline. You can use that for priming and keep your LBKs free for brewing! Just don't drop the slimline...don't ask me how I know that.
  21. +1 to everything that K9 said. Also, you're probably going to want to puree the heck out of it in a sanitized blender before you add it to the fermenter. Also, keep an eye on your fermentor for blow-offs, fruit beers can get pretty violent, even if you add the fruit after the primary fermentation.
  22. "meytchison" post=317107 said:Most suggestions will be yes but i have a 10 year old MB kit that is currently fermenting fine with the 10 year old yeast. Wow! Where did you find one that old??
  23. I've had StarSan last 2-3 months when i use tap water, longer if I use distilled water. I picked up some pH strips from my LHBS to test it. A pH of
  24. If I remember correctly, the MrB instructions say to pitch the yeast, let it sit for 5 minutes or so, then stir it up. If you're using rehydrated or liquid yeast you can just stir without the wait.
  25. Hey Wings! I was following the thread on this one, did you mention what yeast you used? You might be able to nail this one if you used a yeast that would add some fruity overtones, like a Wyeast 3463 0r 3333. just a thought.
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