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the sloth

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Everything posted by the sloth

  1. thanks team. what is this "patience" you speak of? i am not at all familiar with this terminolgy...
  2. i def noticed the yeast cake on bottom. sounds like I might be in good shape then?
  3. Brewed the cowboy honey wheat last night. I have been successfully fermenting my brews in the basement which was clocking in around ~68 degrees for a few months. When I went down there last night, I noticed the temp was now sitting in the low 60s which I thought might be too cold so for the first time I parked the keg it in a dark hallway closet upstairs that sits around 71 degrees. When I checked in on it this morning I was disappointed and concerned that I saw no visual signs of fermentation. Every other beer I have brewed had taken off by the next morning. Poking around the web I get the sense I shouldn’t be overly concerned just yet, but I thought I would at least describe the situation here to see if anyone has any insight or advice. Hoping the yeast is not bad… Thanks in advance.
  4. thanks truck. will pretty much any pry off bottle work? any to stay away from?
  5. will the MB bottle capper and metal caps work for any 12oz beer bottle? I drink yuengling which comes in standard 12oz bottles with a metal twist cap. was hoping i could just save a case or two, purchase the MB bottle capper and some caps and avoid having to purchase a new case of empty bottles.
  6. great idea kealia. think i'll try that next time & I def watch the vid. thanks guys
  7. I just purchased the MB hydrometer but haven’t had the opportunity to use it yet. I’m going to be bottling this week and thought I would at least get a reading of my final product. Have a few questions I hope you can help with. Take the reading at eye level correct? Im guessing its easier to just use the correction formula to adjust for temp than attempting to get a sample precisely at 60 degrees? Do you put the beer in your sample jar back into the keg after taking the reading? I read ppl taking multiple samples throughout fermentation and can’t imagine wasting that much brew. But I guess that’s why everything needs to be sterilized? Do you sterilize the spicket every time you draw a sample? Sorry for amateur hour questions- Any other practical advice on using the hydrometer would be greatly appreciated! thanks
  8. FrozenInTime wrote: Not necessary, I just pitched some in a batch myself, threw it in dry. I have had no problems with just throwing it in. thats what ive been doing too. i was just wondering what the vets experiences were with this approach. i take it rehydrating is really only necessary when using non-MB dry yeasts. now somebody answer op's question before he gets mad at me
  9. I dont know the answer but would like to pose a related yeast question if you dont mind the hijack: is it a good idea to rehydrate my MB yeast packets before pitching? MB instructions dont mention it but Ive seen it suggested in other forums
  10. With my recipe mix up I had to figure out what to do with the leftovers. Turns out I had the ingredients to make the firecracker red ale. Probably wouldn’t have tried this one in the short term but I’m glad I had the ingredients for a listed MB recipe. The brew went smooth and I added an extra cup ‘o sugar per a review suggestion. I realize this likely bumps it over the recommended MB adjunct levels, but I wanted to experiment anyway. Checked my fermenter today and the krausen was raging! A moderate amount of leakage was evident. I slightly unscrewed the cap a little bit more and even more cinnamon laced foam came rushing out. I was careful not to mess with it too much but was afraid of a possible explosion if I didn’t relieve some pressure. It seems to be stabilizing now. It’s really amazing to see all the activity in that batch. Looks like a real party in there. Anyway, I’m really looking forward to seeing how this one turns out. I will post updates in addition to my extra malty mystery brew. Thanks all for your help- this place is a great resource for tips and info.
  11. gotcha....and its too late to add now correct? what if I used brown sugar as the primer?
  12. yankee i assume its too late to add the sugar? Just checked and it's fermenting away in the basement. what would the brown sugar do besides boost abv?
  13. i do like malty beers so this doesnt sound all bad. The 2 UME's I got right- I just switched the HMEs (Englishman Nut-Brown instead of High Country Canadian Draft) any advice on possibly adding molasses, honey or something different as a primer to impact flavor or am i best to stick with sugar or dextrose?
  14. well that doesnt sound good. yup, all 3.
  15. thanks all. found a warmer spot which was great but realized i just mixed my recipes. major fail. any guesses on what 2 creamy brown UMEs and 1 nut brown HME will get me? cant be that bad right?
  16. Good evening all, Kids are about asleep and its just about time to put on some quality tunes and begin my 2nd batch o’ brew, the dubbel trouble. Will be using an extra can of UME and am looking forward to the results. My fermenting location is logging in at 67.5 degrees, which falls just below the MB recommended range. Will this pose any problems? Any other tips, advice, etc, for this flavor are welcome and appreciated. Thanks!
  17. thanks yankeedag & everyone for the tips. great inspiration for the next batch. & sorry for jumping back and forth b/n threads- still learning how this place works.
  18. btw I'll certainly be taking your advice over that 3 yr old post, just thought I'd share...
  19. http://www.topix.com/forum/drink/beer/TGMOR0PC8FTF5S4M4 ^ sorry if you can link here- im new. look for Matt about 6 posts down.
  20. i had the same cidery experience w/ my wcpa as well. would a hydrometer have told me i needed to wait another week?
  21. My 1st batch was the wcpa and I followed the directions to a tee. Fermented 2 weeks & conditioned for 2 weeks then put into fridge for a couple of days. The 1st bottle tasted like a cider! I assume I just didn’t let it ferment or condition long enough because they have “improved” somewhat since. I had the last one tonight and it was best but I’m sure failed somewhere. Anyway, I intend to be more patient and meticulous with this batch. I read you get better results when you boil all the contents of the wort for ~30min which deviates from MB instructions. Thoughts?
  22. thanks gents! by the obvious I meant the house thermostat. I think I've got a handle on this issue tho. just learned about the hydrometer and will be getting one right away. will i get better results with the liquid yeast? any tips on using that or is it pretty straightforward? thanks again.
  23. greetings- my 1st batch was subpar but I'm ready to embark on the next endeavor: the englishmen nut brown ale. I'm hoping some of the experts here might help with some general questions: -should I use dry or liquid yeast? -the yeast has ranges of acceptable temps- is there an optimal temp i should shoot for w/n that range? -is there an easy way to regulate temp whilst fermenting besides the obvious? -how can I determine the optimal time to bottle? -should i experiment w/ honey/molasses or wait till I have some more experience? i have many more questions, but will leave it at that for the moment. thanx in advance.
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