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About centurifdny

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  1. Thanks Rick! Being a NYC apartment dweller, space is at a premium. Basically both my fermenters are under the sink! With the recent dip in temps both are now settled in at around 72 degrees. Hopefully I will get some good beer in a few weeks!!
  2. I have a similar question. I have two fermenters, one with imperial Hefe and one with the Bohemian Bronze recipe. Each is in the exact same location, only put in fermenter about 7 days apart. The one with the Hefe is holding at 74 degrees and the one with the Bronze is at 76 degrees. I find this very strange, any thoughts???
  3. To answer a few of the questions.. I fermented at about the same temp...maybe more in the 70-72 degree range.. I used the basic MB hard cider, straight from the can with the one packet of cider yeast provided... No hydrometer but like I said 15 days in fermenter... I do my beers for 21 days and have not used hydrometer and had great brews.. I don't reuse caps, I like breaking the seal as it were with new caps... I will try again, I wonder if using all that sugar at the beginning just made it so that it wouldn't carb cuz nothing was left. I mean when I read 1 1/2 cups of sugar I was like.."Wft"
  4. So I brewed the MB Cider for SWMBO following all the directions. Fermented at 74-75 degrees for 15 days. Tasted it and it tasted like flat cider, felt good. I use 1 liter PET bottles, so put my two big scoops of sugar in each bottle and filled 'em up. After 7 days I squeezed the bottle, and they had some give. I checked the bottom of the bottle and there was a hint of trub but not much. Gave 'em another week and put a tester in the fridge. 3 days later, ready to serve and opened bottle and "pht", tiny small hiss of Co2. But almost no carb, no bubbles, nothing... I made a pretty good tasting apple juice cocktail...but no fizz. It's ok to drink but for that I can drink apple juice. What might have gone wrong?!? -Tom
  5. Screwy Brewer wrote: while you cold crash the MB keg shove about an inch worth of old CDs under the spigot end, it'll force the goobies to settle away from the spigot for a clearer pour. [img size=250]http://4.bp.blogspot.com/-0aki1raAmKY/TbOVvgzjEQI/AAAAAAAAAog/KwTOZ8_1NTE/s1600/recipe54ferm1.jpg Will do.. I think we have some Kathy Lee Gifford CDs lying around... LOL
  6. yeah gents, I know it will be cloudy.. my witty monk wasn't clear but was awesome.. i was worried about the floaty goobers it may have also been the puree settling in the spigot.. i will know more on sunday after the two day crash!
  7. thanks gents... will put in fridge on friday and then bottle sunday...
  8. Gents: My Cherry Wheat has been in fermenter for 2 weeks now at a perfect 70 degrees since closing the keg. I put a little in a glass just to check and while the flavor seemed ok (I am getting a little cold) I was concerned that it looked like cloudy beer with small bits of cherry mixed in... if you've ever mixed pulpy OJ and cranberry juice that "look". What is going on? Got plenty of trub, tasted like flat beer but not sweet at all, hints of cherry...but ugh.. i hafta try and upload a pic. Should I filter it or something, cold crash for a few days before bottling, give people a spoon when i serve it? HELP! -tom
  9. SmokingTony wrote: Screwy Brewer wrote: I look for the krausen layer to sink into the beer and all active signs of fermentation to go away to determine when my primary fermentation has completed. When I see that this has happened I'll gently rock my fermenters from side to side several times to rouse the yeast back into suspension, this usually causes more krausen to form over the next few days and is an indication that the fermentation was not completely finished before rousing. Is this standard practice for you? It makes a lot of sense to me. Especially if you rouse after the first week, you will still have plenty of time for the trub to settle back down...even more so in a secondary or during cold crashing. I have never moved the fermenter after I have put the lid on. I thought that was bad as per the MB book that comes with the kit? If many do this and see a definite benefit in taste, color, ABV and such please advise. I want to make the best brews I can and any additional tips are always welcome.
  10. FedoraDave wrote: In the meantime, don't spend your money on empty bottles. Buy beer that you know you'll like, or beer that you're curious about, or styles you want to familiarize yourself with. You might as well get some good beer to drink while you're harvesting bottles. Thanks for that advice FD. My problem is I really like Blue Moon, and they are twistys! Anyone know if Shock Top is pry-offs? I had some yesterday during my jury duty lunch and it was very tasty. Might have to forgo my beloved Blue Moon is the Shock bottles work better for me. I usually will have a bottle at home in the afternoon or evening... opening the liter PET bottles seems fun with friends... but for someone that just likes a small drink once in a while.. 32 ounces can be a bit much.
  11. Looks like I may try to use some glass in an upcoming brew. MB has a nice deal with 24 bottles and capper and caps that I might go with. Guess I could always leave them in the box to condition just in case I get a blowout. Thanks gents!
  12. docpd wrote: You may want to consider switching to glass bottles. Each Mr B batch is usually 21-22 bottles. It might be easier to gauge your consumption, and you don't have to drink a liter at once. I think they store better in glass as well. If you are drinking it as fast as you brew, then you do need more fermenter. Also, buy some nice craft beer bottles with the free beer in them. You can build up a supply of bottles and see if there are other styles you might want to brew yourself. Good luck and welcome to the Borg. Thanks docpd... I will be honest, I am afraid of the glass bottles. Not sure why, well I know why...bottle bombs. I am also not a batch primer, as I usually like to have "bottling" parties and get all my friends involved, in fact I got one into brewing because of one of these parties. From experience, do the MB amounts of priming sugar fall on the "spot" to minimize bombs? Honestly, I think it would be awesome to have bottles for my friends to "crack open" when they come over, but yeah.. guess I'm just chicken to get woken up by a "bomb"... LOL
  13. I hadn't considered my consumption rate at all. But now that I think of it I usually make 8 liters and then we have friends over and poof it's all gone. With two conditioning brews right now and that is 16 bottles I might just be at the right schedule. Also, I dont really drink unless it's people coming over so I need to get that extra keg to make doubles of ones that really get the most attention.
  14. So as I'm up to my 8th brew, I feel I know which beers I like and what I would be happy drinking at any time of the year. My question is this, how to manage my pipeline to ensure I'm not waiting for beers to condition to become drinkable? I have two fermenters, and since March neither one has been empty for more than a few days, mostly a few hours.. LOL RIght now I have a Witty Monk and Whispering Wheat carbing (only been a week) and a Oatmeal Stout still conditioning (since late March). I have a cider and a cherry wheat in the fermenter but they have weeks to go still. And sadly, no HB to drink right now. I don't think I am planning and spacing them correctly, or perhaps I need a third MB keg? Any advice and tips are always appreciated.
  15. I always worry about fermenting temps too. I have been lucky in that under my countertop is a nice 72 degrees but the northeast will be getting warmer soon. Looking at the MB basic guide it recommends for the "fromunda" yeast is should be between 68-76 degrees but I consistently see other brewers listing lower temps. Can one of the more seasoned guys shed some light on this? Much appreciated.
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