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no1fromnowhere

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About no1fromnowhere

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  1. I took a sample today after 2 weeks in the LBK & it went from OG 1.063 to 1.022, so I think I'll give it another week. Sample tasted good, but like others mentioned I didn't really get any hops. Some of you mentioned you were going to dry hop, how would you do that with Mr. Beer, simply drop a hop sack into the LBK for the remainder of the fermentation?
  2. Just brewed a batch of Shameless Stout for St Paddy's day. I remember reading on here somewhere that the temperature range for fermenting does not necessarily have to start at 68 for it to work, just might take longer at lower temps. Can anyone confirm that for me, because it's a bit cold here this time of year. The LBK is at about 62 right now, should I try to put some hot water bottles with it or something, or will it be all right as is?
  3. FedoraDave wrote: What's the temperature of the room itself? If it's around 70 degrees, you might as well just leave the beer sitting out while it conditions. It's about 68 in the room, 65 in the cooler.
  4. I've got a batch conditioning in the bottles, and there's been a temperature drop around here. Usually the challenge is keeping the beer cool enough but now I have the opposite problem & I'm sure it will only get worse in the next few months. I keep the bottles in a wine fridge set at 66 (warmest it goes), but when the room temp lowers so does the fridge. I don't want the yeast to go to sleep, so any suggestions?
  5. Thanks for the tips. One more question. The instructions say "for best results allow to lager for at least 2 months". Does this mean it will be ready after at least 2 months at room temp after bottling, or move to the fridge for another 2 months of "lagering" after a suitable amount of time at room temp?
  6. yankeedag wrote: just follow the instructions. you might want to wait a week before you add the cherries. Interesting, thanks for the tip. How would I do that though? I thought I read somewhere not to open the keg during fermentation. What kind of difference would it make if I add the cherries later?
  7. texasbrewer0069 wrote: Sanitize and condition at room temp... if you post the actual recipe it will give more chance of getting a better input ... Ol' St. Nick's Midnight Ale RECIPE INCLUDES: 1 Can Englishman's Nut-Brown Ale HME 1 Can Creamy Brown UME 1 Packet Dry Brewing Yeast (under lid of HME) 1 Can Dark Sweet Cherries in Heavy Syrup 1 Packet No-Rinse Cleanser YOU PR0VIDE: 1 Cup Honey 1/8 Teaspoon Fresh Ground Cloves 1/2 Teaspoon Pure Almond Extract Step 1: Sanitizing Follow the steps outlined in your MR.BEER® BEER KIT INSTRUCTIONS. (You can find a copy of these instructions to download by clicking on the "Kits" tab of the website.) NOTE: POUR SANITIZER FROM YOUR BREW KEG INTO A BLENDER AND SOAK 10 MINUTES BEFORE DISCARDING EXCESS SANITIZER. Step 2: Brewing 2.1. In your sanitized blender, purée the fruit, and set it aside to add later (step 2.8). 2.2. Fill keg with cold water to the 4-quart mark on the back. 2.3. Remove yeast packet from under lid of HME, then place unopened cans of HME and UME in hot water to make the liquid easier to pour. 2.4. Using the sanitized measuring cup, place 4 cups of water into a clean 3-quart pot. 2.5. Bring to a boil, then remove from heat. Add 1 cup of honey, 1/8 tsp. of ground cloves, stir to mix well. 2.7. Stir HME and UME into mixture. This mixture is called the wort. NOTE: HOPS MAY APPEAR AS GREEN LEAF PARTICLES AND WILL NOT DISSOLVE. 2.8. Pour wort into keg. Bring the volume of the keg to the 8.5-quart mark by adding more cold water. Add your pureed fruit and 1/2 tsp. of almond extract, stir vigorously to mix well. 2.9. Sprinkle yeast into keg and allow to sit for 5 minutes. Stir vigorously again, then screw on lid. 2.10. Ferment by placing the keg out of direct sunlight and in a location with a consistent temperature. Allow beer to FERMENT A MINIMUM OF TWO WEEKS at room temperature (between 68°-76°F).
  8. I'm thinking about starting a batch of the Ol' Saint Nick Midnight Ale. I'm a little nervous about screwing it up though because it's only my second batch & hope it 's not too much to tackle so soon. Anyone have any tips for a noob on this particular recipe? I'm hoping that if I start it now it will be good to go by December.
  9. I botled my first batch one week ago today & I don't plan on moving it to the fridge for at least another week. I was wondering if there was anything at this point to look for that would indicate the beer is ok & doing what it is supposed to. Inside the bottle it looks cloudy with some dark sediment in the bottom, & no apparent carbonation. Does that sound right at this point? Is it all right to actually open one of the bottles to get a better look & taste test, or will that ruin that bottle? I'm getting eager to get another batch in the LBK but I'd like to know if I did anything wrong with the first one so I can avoid doing it again.
  10. Thanks for the answers & greetings. I cleaned out the keg using unscented hand soap like the instructions said & rinsed & dried it out & now the keg still smells a bit soapy. I hope next time I use one step it will get get rid of the smell so the next batch isn't contaminated.
  11. I just bottled my first batch (West Coast Pale Ale, what else, right?)& just have a few questions. I fermented for 2 weeks, & the taste test did taste like flat beer(actually there were small bubbles). The actual taste & smell weren't that great though, not sweet but a little sour. At this point should the flavor & aroma be pretty much how it will end up minus carbonation, or does it change as it matures in the bottle? Also I have a small mini fridge that can be set up to 66 degrees. It's not quite big enough for the LBK but all the bottles fit nicely. 66 is a couple degrees cooler than the recommended temp, will the yeast still be able to do it's thing in the bottles at that temp? Finally if I want to immediately start another batch in the LBK will a good rinse & one step be enough, or should I try to clean it out better first? My Oxygen Brewery Wash hasn't arrived & I'm having a hard time finding appropriate soap. Thanks.
  12. Turns out the keg won't fit it the wine cooler after all. It fit perfectly without the spigot attached though I do have a cooler big enough though.
  13. I was wonering the same thing before I start my first batch. I have a small fridge designed for wine bottles that the keg might fit inside if I take the shelves out. The highest temp it can be set to is 66 though, is that too cold for the yeast? If so I also have a large plastic cooler that the keg might fit inside, sounds like that might work if I use frozen water bottles.
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