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About lanz2005

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    Brewmaster in Training
  1. bpgreen wrote: lanz2005 wrote: Mr Beer must have a plan "B". I can't imagine that they would discontinue the locking spigot. The locking spigot is really a necessity when your bottling beer. I hope MR Beer responds to this thread. They have a plan B. They had a bunch of us test a new design a while back. The testing showed the new spigot to be good in general, but did uncover a flaw, which they said they'd address. My guess is that it has taken more time to fix that flaw than anticipated. I like the spigot we tested and I'd use it on all my LBKs. good call. thanks
  2. Mr Beer must have a plan "B". I can't imagine that they would discontinue the locking spigot. The locking spigot is really a necessity when your bottling beer. I hope MR Beer responds to this thread.
  3. I do nothing but all grain brews in my LBK. Definitely not a waste as far as I'm concerned. If nothing else I learn something every batch, and the quality of beer is so good. ScrewyBrewer has 2 LBKs and does 5 gallon batches like that. I will eventually go to 5 gal. batches , but for now, this works great.
  4. I brewed a Kolsch a couple months ago. I got to say this beer turned out so good. Very light and crisp, and clear. You would swear it is a lager. If you want to try something a little different, try this recipe. It is a Ale, that is brewed at lager temps. You will need to be able to control temps. 2.5 gallons All Grain OG. 1.044 FG 1.012 4.20 ABV 4.5 lbs Pilsner Malt 2 oz. Munich malt 2 oz. White Wheat Malt Boil 1/2 oz. Spalt whole hops 60 minutes Boil 1/4 oz. Spalt whole hops 30 minutes I boiled for 90 minutes to drive off DMS. Pitched yeast at 60F. irish moss 1/2 teaspoon 15 minutes Wyeast 2565 Kolsch Liquid Yeast Ferment 58F 2 weeks. I turned up temp to 68 for 4 days for a diacetyl rest, then dropped the temp to 46F for 3 weeks. I then bottled and let carbonate at room temp for 2 weeks. Then put back in fridge at 36F. I tried one after 2 weeks in fridge. Perfect carbonation and excellent taste. Good head retention and lacing.
  5. I would put it this way, if you even need a blow off tube, and to be honest very few brews in LBK do, the notches are going to clog, or at least get some major blockage in them, and then you don't have to worry about the notches if they clog, because you have your blow off tube. I have had my LBK with so much fermentation, kraussen everywhere, and it was breathing. I could see it expand and then build so much pressure, then ssssssss it would release finally out the notches. I took it off cleaned it, and a half hour later, same thing. The blow off tube can save your LBK from blowing up in the middle of the night should you get a major clog, and if it blows out the notches too, who cares. I hope that makes sense
  6. / Pepe, my thought is that the foam will go the path of least resistance. It would be much easier to go through the tube than the notched. exactly
  7. I had the same concerns Pepe, not sure what was going to happen, but the blow off tube worked really well
  8. using it as a blow off tube you don't need to plug the notches, only if you was using it as a airlock
  9. Hi Bug, I had the same problem. This works perfect. The nice thing is, you can open it if you want or close it if you don't need it. I drilled a 7/8" hole, and you need a spigot, the one that stays open. I also had to use a gasket on each side of the cap. a piece of 3/8" tubing fits inside the spigot so you can run the tube to your water or vodka. Hope this helps. http://s1189.photobucket.com/albums/z439/lanz2005/?action=view&current=Picture104.jpg http://s1189.photobucket.com/albums/z439/lanz2005/?action=view&current=Picture103.jpg http://s1189.photobucket.com/albums/z439/lanz2005/?action=view&current=Picture102.jpg I used a hole saw, but make sure you have a good grab on the cap when you start to drill, because I ruined a cap when it slipped.
  10. I'm calling out the bold part of this so the OP knows this is opinion, not fact (no offense Screwy). Most lagering recipes/processes will tell you that the D-rest should be when 3/4 of the primary fermentation is done so that the yeast has the best opportunity to finish fermenting and clean up the diacytel. This, like so many things, is up to each brewer to determine what works best for them. Good luck with your lager. +1 Actually it is fact according to everything I have read on brewing a lager. Right at the end of fermentation is when you have to do the D rest. Also, from what I have read, The D rest needs to be about 3 days, not 24 hours. You will have better luck carbonating at a warmer temp, and at this point, it will have no effect on the taste of the beer. Then lager3-4 weeks. I lagered mine at 45F for 2 weeks, and now there at 36 degrees. I tried 1 after a week in the 36F fridge, and it was so excellent. Best beer I have made to date. Also, don't worry while it is fermenting, you will get a strong sulfur like smell coming from the fermentor. Not to worry, as this is normal, and actually a good sign. Good Luck on you lager.
  11. Elsteve-o wrote: I found a MB kit in my wifes closet today. I have been wanting one of these for a while and im assuming its for me. Im guessing its my christmas present, and I really enjoy drinking pilsner beers, and ales. I have zero experience in brewing and was wondering if anyone has made any cream ales, or has tried to emulate a pils or ale they have tasted. Any suggestions greatly appreciated and as always dont tell my wife I found my present!!!!!! Sorry dude, the Mr Beer kit is for somebody else. It is for a boss at work, or coworker or something. I told her you found it and she is not pleased with you, but she said shes gonna play dumb about it. Better come up with a Plan B. Sorry for the bad news. Merry Christmas :hammer: :hammer:
  12. RevBeer wrote: I'm going to leave it 3 weeks so it comes out titty good like d rabbit says. but how will it change for taste/look. If mine came out titty good, I'd leave it for 4 weeks
  13. Fedora Dave just made a steam beer. I am sure he will shed some light on his experience. It is indeed a Lager yeast fermented at ale temp. I will be bottling a Kolsch all grain tonight, and it is just the opposite. It is a Ale yeast fermented at Lager temps. Obviously you need a special yeast that can take the colder temps, in which I used a Kolsch yeast that ferments well at 55F
  14. Fat Pete wrote: I have never used soap with any of my equipment.... after I empty a bottle or three, I rinse out 3X with water only (thumb on top, shakey-shakey). Between first and second rinse I use a bottle brush especially in the neck area. Use One Step to sanitize before bottling. After fermenting in LBK I rinse out again 3X with water only. I use a sponge with a scrubby side to it to clean any gunk from the krausen. Again, with water only. Then use water and one scoop Sun Oxygen Cleaner to soak for at least an hour or two. Rinse 3X with water only. Daz eet, over 60 batches, same routine, not one infection... scrubby side on LBK? naughty naughty.
  15. I use Baby Bottle soap. Just remember, rinse, rinse, rinse. I also use it my LBK.
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