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About jschukraft

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  1. If anyone is ever in the Sarasota, FL area you need to stop by Sarasota Brewing Company. THey have been here for 20 years now. http://www.sarasotabrewing.com
  2. Welcome to the borg. :borg: I only have 8 batches under my belt ( and in my belly), but I would suggest letting it sit another week or 2 before bottling it. I always go 3 weeks then cold crash for a few days to clear it up before bottling. Then you'll want to let it sit at least another 3 weeks before drinking. The waiting isn't easy but it's worth it.
  3. Thanks for the help. I'll give it a try.
  4. Elkhorn wrote: As long as you are not selling it, or throwing parties and making your neighbors mad, you'll be okay. Now I have to ask: "Who's your favorite President?" Thank you President Carter
  5. My wife and I recently tried Sam Adams Alpine Spring and thought it was pretty good. She asked if I could come up with a recipe that would be close to it. I thought I would ask the borg :borg: for some suggestions. Thanks for any help you can give me.
  6. Welcome to the borg. :borg: They are a great help. My first batch was the MB Cowgirl honey light. I brewed it in March and just finished the last bottle a couple of weeks ago. It was my wife's favorite. What ever you decide on, I'm sure it will be great. Jeff
  7. I am planning to brew up a batch of MB Cervesa de Cinco de Mayo in a month or so. I would like to use agave nectar instead of booster and was wondering how much nectar the borg thought would be equal to a pouch of booster. Any help would be greatly appreciated. Thanks Jeff
  8. I made the MB Pumpkin Lager recipe using 2 cans of pumpkin puree. Sat in my LBK for 3 1/2 weeks the transferred to a slim-line to cold crash. Bottled after a week in the fridge and carb'd/conditioned for about 5 weeks. Put them in the fridge about a week before Halloween and tried the first one a few days later. IMHO, my best so far, and they keep getting better. The trub was pretty deep. I kept the front of the LBK raised about an inch and a half the entire time to try to keep the trub away from the spout. The down side is that I only got 17 12oz bottles instead of my usual 21 bottles. Good luck.
  9. Hey gbryant, Sarasota here. what about you?
  10. I just bottled mine this past Tuesday. The sample I had was great. It will be hard to resist the temptation to pop one in the fridge a little early. :gulp:
  11. Is there room for me at the party. I'll be 49 on the 18th. :gulp:
  12. I would love to take advantage of this but I place an order to get me through the next couple of months. Darn...I should have waited another week. :think:
  13. I'm only on my second batch and am already a believer in cold crashing. I cold crashed my first batch (Cowgirl Honey Light) and it was crystal clear at bottling. There was plenty of yeast left to carb the bottles. I'm sure that cold crashing also helped reduce the amount of trub at the bottom of the bottles too. Whether you cold crash or not, I'm sure you'll enjoy your brew! I have been assimilated. :borg:
  14. Well, i put the fermenter in the fridge last Sunday (3/13) and bottled it yesterday (3/19). I used 1 plastic bottle so I could keep track of the progress. It is already getting firm.
  15. I have a quick question about cold crashing. This is my first batch of beer. From what I have read the purpose of cold crashing is to let all the floaties(including the yeast) settle and clear the beer. I noticed that after I bottled my last batch of cider, which was still a little cloudy, that after a few days in the fridge was crystal clear. It did sit about 2 weeks before putting it in the fridge. OK...now the question. If I cold crash before bottling ,will I have any issues with bottle carbing? I have been assimilated. :borg:
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