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smokeymountainbrewer

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About smokeymountainbrewer

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  1. losman26 wrote: smokeymountainbrewer wrote: I've been re-using the Miller Lite Home Draft kegs, and was worried about the mess that could be made from a 1.5 gallon bottle bomb. So I find they fit perfectly in a 5 gallon bucket from home depot. If you're like me you have plenty of those things laying around. have you ever forced carbed with the miller lite home draft system?Haven't tried force carbing. I just batch prime and fill 2 MHDKs and about 10-12 bottles from a 5 gallon batch. I've been loving it. Great, cheap way to test the waters of "kegging". Beer seems to disappear faster now though. :drinking:
  2. I've been re-using the Miller Lite Home Draft kegs, and was worried about the mess that could be made from a 1.5 gallon bottle bomb. So I find they fit perfectly in a 5 gallon bucket from home depot. If you're like me you have plenty of those things laying around.
  3. Vegas, baby..... VEGAS!!!!! :hammer: :banana: :chug: :cheers: Cheap to fly in and cheap to stay. And plenty for the wifeys to do whilst the men folk are beerin' it up!
  4. dferron wrote: Would like some input as to a reliable process. Linkage... [url/]http://www.howtobrew.com/section1/chapter6-5.html
  5. If you save and bring back six labels, my LHBS gives you the seventh vial of yeast for free. :banana: My trick for getting the old vials completely clean and free of sticky residue, without scratching the plastic... vegetable oil. Smear some on the vial and slowly work it around with a paper towel... comes right off. Then just rinse off the veggie oil with hot water or run it through the dishwasher.
  6. mnstarzz13 wrote: Thanks for the replies all! Sounds like he'll be fine. :cheers: smokey: we did put it in the fridge (freezer was no option for lbk) for 30 min pulled it out and got no where noticible. Right on... I just had to ask. This is an interesting thread to me, because up until now I have only heard "you gotta get a wort chiller and get that temp down quick!". Now I hear, "or just put a lid on it and pitch tomorrow!" :popbeer: More than one way to skin a cat for sure.
  7. Just curious... why didn't you guys just chunk the whole keg in the freezer/fridge to cool it down? That's the beauty of the low profile design to me... they fit about anywhere.
  8. bhowie4 wrote: Brian1179 wrote: have you ever lifted a 5 gallon glass water jug or dropped one? you might wanna think about that one again. those suckers are heavy, with out any thing in them.....then add water ....... yikes Lol, yea, and I can't even imagine the horror of having a full glass carboy slip out of your hands and shatter on the floor. :pinch:[/quote The 3 gallon carboys are very manageable... and perfect for a Mr. B sized batch.
  9. I have yet to "catch" the krausen on any of my starters. This is basically brewing a tiny batch so the activity happens quick. I start mine at night before I go to bed, and have never seen any krausen. I assume it has risen and fallen in the night. This is why I like using a stopper with an airlock... I can see that there is activity. I bet your yeast is fine... just keep shaking. Link to more info on Palmer's site... http://www.howtobrew.com/section1/chapter6-5.html
  10. I didn't have any co2 bubbles in suspension when I bottled after 25 days. Fermented at 66-68 degrees. Interesting.
  11. Trollby wrote: That is a traite of the sorguhm. I heard that if you cold crash and move to secondary it may help, but heard that the flavor is best "All-natural" Cool deal. Thanks again for doing the research and posting the recipe. Kristin and I love it!
  12. Sampled a bottle last night.... delicious! I said, "Damn baby, I'd drink these!" She says..."No you wont... these are MINE!!" The beer is still really cloudy though... looks kinda like lemonade. Any thoughts on why so cloudy? Maybe just needs more time in the fridge before opening?
  13. The stock pots I use offer a steamer insert that I thought would be perfect for keeping the bottom of the bag scorch free... http://www.katom.com/370-STR1275.html Cheap and they make several different sizes.
  14. docpd wrote: Brewed two days ago. I noticed significant Krausen at about six hours, which was gone at a little over 24 hours. It looks surprisingly clear so soon, but I notice a slight sulfur smell at the vents. I hope this is just from active fermentation at mid 70's temp and not contamination. Time will tell I rehydrated/proofed the yeast and she was cranking in a couple of hours. First time rehydrating the yeast for me... I will always do this from now on. Highest temp she got to was about 72-74. I have that sulfur smell too. Not as bad as with the hefe yeast... but it's there.
  15. Yup.... ordered my second one pretty much right after I fired off the first batch. 3rd one a couple weeks later. Also picked up a 3-gallon carboy. :chug:
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