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About GandyDancer

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  1. I have four LBK"s and a 5-gallon set up. My biggest problem right now is running out of bottles! The 5-gal is for the stuff that I know I'm going to drink A LOT of. Multiple LBK's are great when you know you have a party coming up and want variety.
  2. For what it's worth I used S-04 for mine that I brewed for the first time Sunday the 10th. Used the whole packet (didn't have another brew lined up before yeast would go bad). I've heard that using the whole packet is not necessarily bad but within a day I had two inches of trub. I've used whole packets before but this is a first for me to get that quick of a reaction to any yeast. Wondering if I should only let it go for two weeks instead of three.
  3. I have brewed both but the Witty Monk is not yet finished conditioning so I can't comment quite yet. I did the Grand Bohemian as a lager using the Saflager 34/70 yeast and just cracked a few open this past weekend after 28 days in the fermenter and about a month in the fridge. Now I must admit that I'm a Sam Adams nut as far as hop flavoring but despite the fact that GBP is balanced and not really hoppy I will definitely brew this as a lager again. I'm quite pleased with the results. Excellent Lawnmower beer and something that I would definitely give to my BMC friends as an intro to homebrew.
  4. I don't necessarily mind waiting, I guess I just want to know if that is indeed what I need. I've got more fermenters on their way and more recipes and I just don't want to waste any more time/money if there's just plain something in the mix that I don't like. I'm intentionally brewing every Premium Refill whether I like the style or not just to get a base. It sounds like everyone is at a different place as far as "unmodified" vs steeping vs BIAB vs not even using MB ingredients anymore.... It certainly seems to me that most of the vets are making good brews with at least some MB in the mix so I just hope that I'm being impatient and that eventually I can make something I enjoy (other than the honey wheat and the red. Hell I don't even like reds but it turned out good enough to give to family to try).
  5. Not sure if Spring Water is RO or not, Ferm temps are at the lower half of Fermentis range (between 62 and 65) depending on strain, Sanitize with One Step before each brew/bottling and with Oxy Clean Free after.
  6. @ SmokeDiver3zero Spring Water from store. I have city water and would not want to use it for brewing.
  7. I may be over-reacting but I've noticed something and I'm just a little nervous about it. Still a complete noob so this may just be me but I've noticed that out of the 9 batches I've made that are done carbing and (hopefully conditioning/all have been 3/2/2 then a week in the fridge) only two (cowboy honey wheat and Riptide Red) tasted good enough that I would let others try them. There seems to be a distinctive flavor in the back ground of all the rest. It seems to me to be somewhat malty but I can't really describe it any better. I'm not sure if I like it and it bothers me that it's in most of these beers. I've used different yeasts for all of them so I don't believe that's it. The only thing that any of them has in common are: the ones that turned out "good" were HME + UME recipes. The ones that I'm not crazy about are either Premium or Booster recipes (WCPA, SPIS, HCCD, ADIPA, and PP). Which is weird since ADIPA and PP sound great and everybody else here seems to enjoy them. Am I just weird, am I doing something wrong, or is there just something in the MB extracts that I simply don't like? Anyone else run into this? AND....Will this "flavor" be "masked/disappear" if I start steeping grains and boiling hops?
  8. Kealia wrote: truckndad wrote: I wait four weeks before putting the first one in. If it's ready, then more it's friends follow. If not, I'll wait another week. +1 +1 +1 It's maddening at first but once you have a pipeline going I promise it won't be as difficult to wait. My biggest problem is I like stouts and they take (generally) almost two months conditioning to get REAL good. I keep a calendar of everything that's brewing, carbing and conditioning as well as a spreadsheet and it helps me kinda plan everything else out.
  9. "Welcome to the board!!! Waiting is the hardest part.." (...Cue Rickenbacker 12-String arpeggios G-F#/D-A-D) Welcome to the board/obsession/asylum!
  10. Welcome. Great to meet you and hope we can help (drink your brew!) I mean help you in making your brew. :charlie:
  11. Hey Heidi, let us know how that cider turns out. The wife seems interested and that particular recipe caught my eye. She doesn't really like beer (except for Blue Moon....go figure) but she fell in love with Magner's which they serve at this neat Irish Pub in York, PA. (For all I know you can get Magner's anywhere but it's the first I've seen it....)
  12. Welcome home Charlie. Tons of help, ideas and info here. Never hesitate to ask.
  13. I wish I had checked Screwy Brewer's bottle priming calculator before throwing in 2.5 tsp into my Stout! Don't worry Heidi, all kinds of little things will pop up that you didn't think of "last time" and these guys will gladly help you. If they don't know it, they'll try to dig it up or point you in the right direction. Also keep in mind; a lot of these brews behave differently so there's no "one size fits all" aspect to brewing. You'll be on here a lot and we'll all be here to try to help. :chug:
  14. Brewed a Shameless Stout about 3 weeks ago and used S-04 for the first time. Mainly for the lower temps so I could move my kegs to my basement instead of the kitchen (wife is supportive but hints that she doesn't want them "there"). Moved the keg to the basement (I have a thermometer on this keg) after brewing, pitching (at 74 degrees) and loosely covered with a blanket (not sure why, thought I read it somewhere but probably a wasted effort). I know the S-04 says it should ferment between 55 and 75 and figured I'd be near 57 or so down there (half hour north of Baltimore, and no central air/heat in this part of the basement). Apparently it's a lot colder down there than I thought so the next morning I dragged it back upstairs to the nice 70 degree kitchen. Didn't notice much action (didn't religiously pay attention though) but most of my brews show a little leftover krausen on the sides after a few weeks. I'm fairly certain that for part of the overnight the keg got below 55. I brewed this before I got a hydrometer so I have no reference from OG. Did I put these guys to sleep permanently or is there a good chance that I got it back in the heat just in time? I'm supposed to bottle it Sunday and I guess I want to know if I need to run up to LHBS before-hand (closed on Sundays) and what I should try if it is indeed stuck. I plan on letting this condition for a good few months but if it's already hosed then..... :fan:
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