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Posts posted by Astrobeerman

  1. After bottling, the brew goes through a mini version of fermentation...so expect a small amount of trub at the bottom of you brew. Nothing is wrong if you drink that, but I wouldn't recommend it (taste and the runns....lol). Anyways point is sediment will be present in all your bottles. The part of putting them in the fridge further settles the floaties and compacts the small amount of sediment and kinda sticks it to bottom. Pouring out slowly should help in not disturbing it.

    In avoiding the drinking of the sediment also means you don't nessesarily drink all your brew in the bottle.........of course due to not wanting to drink the sediment.

    Read the beginners sticky.....good stuff on there.

  2. You might want to check out screwy brewer website for calculating priming amount for proper carbination of your porter. This calculation takes into account fermenting temp so keep that in mind. I use mostly granulated sugar but have used brown and dme before. Go with the brown.

  3. Chilling and reconditioning (putting them back in the cool area for carbinating and conditioning) doesn't do any harm......yeasties can be woken back up....lol

    Overall I think you over analyzed the situation......with removing pressure.....trust your method of madness....lol

  4. Was looking to make an orange hefe tonight and wanted to get any thoughts or comments on such a recipe. Sounds like a good idea? Do you think the orange will take away from the hefe? Things like that.

    I was thinking to follow the mr beer recipe but include some coriander and orange peel (mccormicks) as well.

    Thoughts or comments? Thanks everyone.

  5. Looks like your drank green beer. It needs at least 4 weeks in the bottle at room temp for carbonating and conditioning. Give a few more weeks before popping one in the fridge.


    Try reading the simple guidlines. There is some good stuff to learn.


  6. 23L is close to 6 gallons or slightly over. You could split that bad boy in 3 LBKs........ or 2
    As far as thinking its to much yeast....don't worry about it.......you have to over pitch A LOT of yeast before its can do any kind of damage to your brew (learned that from radio podcasts)....under pitching is more of a problem I believe.

    Ps. Look into the recipe collaboration thread in the community drain pipe section

  7. If you are serious about having fun and making a blast out of this new hobby, I strongly suggest you guys to join the "Recipe Collaboration 2012" thread, which can be found in the COMMUNITY DRAIN PIPE SECTION. This will give you a great opportunity to not only learn from the big wiggs on this forum, but make a great friend in the process and expand your horizons. At least check out the thread and read some of the posts.

    If you have any doubts............as texasbrewer once wrote JUST DO IT!!!!!!

    Grow some cohones and JUMP......you won't regret it

  8. I agree with fat pete. More recently, I have been drinking the high abv beers (thanks jef) and I do not fully "enjoy" the brew bc of the quick buzz.

    I think staying in the 4-6% is the way to go.......

    But, its your brew......brew on

  9. temps are good..........I wld read the simple guidlines. There is good info. For starters, try giving all batches between 2-3 weeks fermenting..........then sample and bottle......

    Also allow at least 4 weeks of carb-conditioning time in the bottle at those same temps....then toss one in fridge to settle all those floaties......


  10. My first brew was the pumpkin ale and tasted after TOTAL 8 weeks (fermenting, carb, conditioning). It tasted weird and almost turned me off to brewing. Everyone said to wait at least another month. I waited another 8 weeks and it was AWESOME........could have been the best advice.....

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