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Everything posted by Boe1971

  1. Temperature is in the low 70s. I used champagne yeast in my cider and it was carbed (actually overcarbed).
  2. I recently made a batch of root beer for the wife. I followed the instructions on the root beer extract to the letter but for some reason the root beer is flat. No fizz at all. Anyone here do their own soda? My recipe and method are below 2 gallon batch root beer Hydrated 1/2 teaspoon of champagne yeast in 98 degree water added 1/2 bottle extract and 4 cups table sugar to some warm water and stirred until dissolved pitched yeast, topped off container to 2 gallons and bottled right away let sit for 2 weeks, tried one- no fizz. let sit 2 more weeks, tried another- still no fizz Any ideas what i did wrong?
  3. "Gymrat" post=364773 said: "Boe1971" post=364746 said: "russki" post=364523 said:You could, but it would be major underpitching. OK, then let's suppose I've had... say 15 or 16 beers? :laugh:Um...this is hypothetical...right? Umm, yeah... hypothetical. That's right... :whistle:
  4. "Mtnman" post=364719 said:So I am getting ready to brew my first beer, and I am really looking forward to it. I have a question before I start and have not found the answer in the FAQ's and there is nothing in the instructions. I am sure this has been asked many times, I just have not read every post. My question is about water, what is the best water to use? I am sure different water can effect the taste and I am sure there are do's and don'ts. My home tap water is a great water but it is a "hard" water with mineral, not so hard that it needs softened but will leave lime film/deposit's on glass. I did read to never use distilled water. Suggestions Please? With extract beers its not all that important. Any water that tastes good is ok to use. However you do not want to use your tap water if it has a chlorine taste. I suggest you use some bottled spring water. I have even used distilled water in a pinch and it always turns out good. BTW... welcome to the obsession!
  5. I made a really good brew a while back using the following recipe. If you try it let me know how you liked it. I found it to be just right. 1 can West Coast Pale Ale 1 LB Breiss Light DME 3/4 OZ Warrior pellet hops (16.5 AA) boiled at 40 minutes 1/2 OZ Cascade pellet hops (6.2 AA) boiled at 15 minutes 2 packets Mr Beer Fromunda yeast pitched at 61 degrees Boiled 3 quarts water and 1 LB DME then added hops as noted above. Stirred in HME, topped off LBK to the bottom of the "Q" pitched yeast and fermented for 21 days. Bottled and conditioned for 5 weeks. The method above will give you a somewhat bitter IPA style beer. If you dont want it to be as bitter just cut back on the hop boil times or amounts. Since you have never done this I will mention that you should never boil your HME, only boil DME or LME. Let us know how it turns out for you.
  6. "russki" post=364523 said:You could, but it would be major underpitching. OK, then let's suppose I've had... say 15 or 16 beers? :laugh:
  7. Just a random thought as I sit here at work. Let's say it's brew day. I have steeped my grains, boiled my hops and stirred in my extract. All the while i have been drinking a few homebrews, let's say I've had 6 beers. Could i just swirl the trub around in the bottles and dump it into the wort versus pitching a packet of yeast? In theory it would work, but it might take a while to get going. Anyone ever try this or hear of it being done? I'm not going to do it, just got to thinking about it and got curious.
  8. "Bingman111" post=363695 said:I'd also like to mention that a good distraction from wanting to open and try your beer is to come here to the :borg: and read the threads. I know it helps me to come here. I get to come here and share while I learn. :chug: Lots of fun! I'm the total opposite. Every time I come on here I find my mind turning to my homebrew. For some reason I can't read about it without my mouth watering. Before I know it someone has posted a pic of their latest and greatest homebrew and i'm off to the fridge to crack open a cold one...
  9. JohnDubya is right. An extract beer can be made so much better with a few simple ingredients or additions. Try adding some DME/LME, steeping grains and hop boils. I can say from experience that the two most significant improvements I have made to my brewing has been steeping grain and hop boils. These two additions have taken my homebrew from decent to damn good. And the best part is they are both so easy it's kinda like making a can of Campbells soup... try it, I think you'll see a geat improvement in your brews.
  10. Twist offs are not a good choice. As Zorak1066 mentioned the bottle is thinner at the top to accomodate the threads for the cap. When you try to press a cap onto the thinner necked twist off bottles you will probably break the bottle in the process or you will not get a firm seal.
  11. Just be careful when using spices like cinnamon. Trust me when I say a little goes a long way.
  12. If you want to try using real honey you need to pastuerize it. Do this by heating about 1 cup of honey mixed with about 1/2 cup water to 165 degrees and remove it from the heat. Dont let it drop below 160. Hold it at that temp for about 20 minutes. That should kill of any nastys that might ruin your beer. Once it's pastuerized pour it in the keg real slow without splashing or stirring up the trub. Oh by the way, this should be done after you have fermented for 10 -12 days. Then let it finish fermenting another 9 or 10 days. Bottle as usual. This should give you a slight honey flavor.
  13. "Duff" post=353901 said:Cider can be a tricky beast for some people. I have had nothing but problems making cider. It doesn't seem like you have a lot of sugar in the recipe so it likely fermented dry. A lot of people seem to use lactose to increase the residual sweetness of the cider. How long has the cider been in the fridge before you opened them? I find that with homebrew if you just bring it down to temperature and then open it there seems to be foaming issues but if it's been there for 24+ hours it pours fine. Hmmm, I do not remember how long the first one was in but I do know that I "flash chilled" the second one. I stuck it in the freezer for 45 minutes to chill it down enough to drink.
  14. I did not boil mine because it is pastuerized at the manufacturer. I simply sanitized a measuring cup, filled it to 1 cup and poured it in the LBK as slowly as i could so it didnt disturb the trub or splash too much. I did this at day 7 I believe and let it go for 14 days after that. The taste was still there but it was faint. If you want more agave flavor i would use more agave or wait until later in the fermenting process to introduce it to the LBK.
  15. Not sure about priming with agave but I have brewed a beer with it. I made a batch of Cowboy Lager a while back and used 1 cup of agave nectar in the fermenter after primary fermetation had finished. The agave gave the Cowboy Lager just a slight taste. I am thinking you will get a bit more agave flavor with the CAL since its a lighter bodied beer. I think you'll be very pleased, let us know how it turns out.
  16. Next time dont screw the lid on so tight. If it blew with that much force yoo probably had it overtightned and the C02 wasnt escaping through the vents properly. I usually screw the lid on finger tight then back it off a 1/4 turn or so to let it "breathe" a little.
  17. MMMMMM, looks good. Care to share the recipe?
  18. "russki" post=353527 said: "Boe1971" post=353485 said:My theory is I did not ferment long enough and once i bottled it kept fermenting in the bottle, although I have not had any bottle bombs. BINGO!!! Was the cider completely clear when you bottled? Normally, that's a good indication that the cider is done fermenting, which takes about a month to 6 weeks in my experience. I dont remember what it looked like but I do remember it was still kinda sweet. I just assumed it should be because it's cider. But after I tasted the first one and it was dry like a white wine i knew I had done something wrong.
  19. "khawk95" post=353351 said:+1 to proper sanitation and you'll be fine. You could also use a tea ball to put the hops it. It will sink and its reusable. I have also used a tea ball but it has to be one of those large ones. The smaller ones will not allow the hops to expand properly
  20. OK, so I made a small batch of cider back in November. So far i have opened two bottles and each time the bottle overflows as soon as i pop the top off. The first time it made a helluva mess because i wasn't expecting it. The second time I was in the kitchen and all it did was spill out onto the counter. The cider is a bit on the dry side but that's OK, I just cut it with apple juice. Recipe is listed below. Anyone have an idea why this keeps happening? My theory is I did not ferment long enough and once i bottled it kept fermenting in the bottle, although I have not had any bottle bombs. 1 gallon 100% apple juice 2 cups table sugar 11 grams champagne yeast 1 teaspoon cinnamon powder Fermented 21 days at 66 degrees Bottled in 12 oz glass bottles using 1/4 teaspoon sugar/bottle Conditioned over 4 months now
  21. You can open the lid without contaminating your beer. It's just not something you should do just for the Hell of it. Every time you open the lid you are taking a chance that some microbe or wild yeast can get in with your beer and ruin your beer. Dry hopping can be done safely if you practise good sanitization. My method is to sanitize a hop sack and 4 or 5 glass marbles. Some people also use stainless steel washers. Once you have sanitized your hop sack, wash and sanitize your hands. Then pour 1/2 to 1 ounce of hops into the hop sack, drop in the marbles or washers, tie the hop sack shut and drop it in the keg as quickly as you can without stirring up the bottom or splashing wort out. The marbles/washers will let the hop sack sink instead of floating on top of the beer. Put the lid back on and let it sit. I usually ferment for 3 full weeks and dry hop for the last 5 days. I have found once you start gettiing past 5 or 6 days the aroma from the hops is actullay scrubbed off from the C02 so i rarley let it go more than 5 days.
  22. If it were me I would search some sites for different recipes and go with what worked for those guys.
  23. "FedoraDave" post=352389 said: "Boe1971" post=352365 said:Other than the highly probable keg overflow are there any other issues I should be concerened about? Looking like an ass in front of your brother-in-law?I can't really think of any I know... I been brewing for over 2 years now and have made about 60-70 batches. My bro in law is new to the obsession and only has 2 or 3 under his belt. I'm supposed to be showing him the ropes so to speak. I did learn an important lesson- take it easy on the homebrew sampling until AFTER you're finished brewing.
  24. "Nightman" post=352173 said: "Jim Johnson" post=352170 said: 4 weeks carb/conditioning is the minimum. however the CAL seems to have a sweetish taste to me also i thought a little like fruit. could be we don't like something it the taste profile. I noticed the same taste in my CAL and Canadian Blonde. I think its the esters from the yeast that we are tasting. I do currently ferment mine near the top ~70*F. Maybe I will try another batch of CAL at cooler temps once I get my ferment chamber finished.All of my batches ferment between 65-68 degrees including the CAL. I still get the fruity taste in mine and it's been bottled for just under 6 weeks now.
  25. Ooops, imagine my embarrassment. I had my brother in law over to brew a batch of IPA. We steepped the grains, added DME, boiled the hops, poured the wort in the keg and pitched the yeast. I'm getting all set to carry the LBK down stairs to the fermenting room when BIL says "when you gonna stir the LME in?" I look over at the counter top and there still sitting in a pot of hot water is my full can of Breiss Golden Light LME. I made a wort with only the steeped grains and a half pound of DME. At that point I went ahead and stirred the LME into the LBK. The added liquid malt brought the volume up to about an inch and a half from the top of the LBK. I stirred it as best I could and from what I can tell it dissolved. Other than the highly probable keg overflow are there any other issues I should be concerened about?
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