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Tin Man

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Everything posted by Tin Man

  1. I think "category/style" makes this two different questions. In literal terms if it's brewed with ale yeast it's "category" would be ale. But it's flavor profile is designed to taste like a Pilsner (which are lagers) so it's "style" would be a Pilsner/Lager. Like the MB Cowboy Golden Lager... It's an ale, like you said, because of the yeast, but it's style is "American Lager." :charlie: Tin Man
  2. ba1980... First, welcome to the borg!! Sounds like you're fine (yeast "good smell"). Shut the closet door and try to forget about it for another 10-12 days. In the meantime go get some good craft brews and start harvesting bottles. :charlie: Tin Man
  3. Congrats!!! YOU MADE BEER!!!!! :charlie: Tin Man
  4. SoonerBrew76 wrote: Good Evening everyone, my first batch is brewed and sitting in the LBK in a cooler in a closet. Wish it well. Thanks again for all of your help. SoonerBrew76 Congratulations! You made beer!! :charlie: Tin Man
  5. Brian1179 wrote: id let it go two weeks minimum, then bottle then wait 4 weeks then try one. oh, welcome to the borg :cheers: +1 Brian's timing and +1 on "Welcome to the borg." :charlie: Tin Man
  6. First, Welcome to the Borg SoonerBrew76!!! 2 more cents... If this is your first brew, I'd recommend brewing them seperately. Do either the ADIPA (2 cans) or WCPA (with booster or a can of UME) as a basic recipe. Get used to the steps, and as importantly, get used to the taste. If you mix them from the start you'll be thinking, "I wonder if this or that flavor came from the ADIPA or the WCPA?" Better (IMO) to have a baseline and get the steps down first. Besides that, you'll have twice as much beer! Again, welcome aboard! Keep reading! Keep posting!! Keep brewing!!! :charlie: Tin Man
  7. Just chiming in to say CONGRATULATIONS!!! On your first brew pocred and xxmaelstrom!!! Keep reading! Keep posting!! Keep brewing!! :charlie: Tin Man
  8. Excellent thread! Thanks! :charlie: Tin Man
  9. Welcome to the obsession, Arista! I'm gonna suggest sticking with Chris's first recommendation (Bewitched Red with Mellow Amber, or perhaps Creamy Brown if you want it a bit darker and maltier). His other suggestions are all perfectly wonderful, but for a first batch I suggest sticking with a standard Mr Beer refill. Brew several standard brews so you can get used to the steps (cleaning, sanitizing, fermenting, bottling, etc.) before getting too complicated. It will do two things: 1) make sure you've got the process down correctly, and 2) give you a good baseline for taste. Later when you go for clones of commercial brews, or simply want to expand, you'll have a frame of reference. Others I'd suggest as good "early brew" batches would be Mr. Beer's Octoberfest Vienna Lager and Englishman's Nut Brown Ale. If you do the "premium refill" you can choose Creamy Brown or Mellow Amber UME instead of booster. Again, Welcome!! Keep reading! Keep posting!! Keep brewing!!! :charlie: Tin Man
  10. 4 LBK's, including one I just gave to my son, so I suppose it's 3 now... 1 slimline for batch priming. :charlie: Tin Man
  11. SmokeDiver3zero wrote: I vote for another location. Cheers! :chug: +1 Beer comes first! If that closet is your best location for temps, shelter from light, etc., move the other stuff! :woohoo: Welcome to the Obsession huoppi!!! ~ Keep reading! Keep posting!! Keep brewing!!! :charlie: Tin Man
  12. Cool. Did you note in the instructions that cider is supposed to ferment at higher temps? :charlie: TIn Man
  13. First, Welcome to the Obsession! I actually went back and ready your earlier threads for a frame of reference. I have only brewed cider twice, and unfortunately, with minimal sucess. An important thing to consider is fermenting temperature. The first time I brewed cider I fermented at around 65 (like most MB brews) but the instructions say it's better at 73-81. So my first question is, did you ferment at those temps? Second, just an observation... Almost everyone here recommends doubling the fruit when brewing anything (cherries, raspberries, etc.) to get more of the flavor. Also, many recommend adding the fruit later, rather than after "flame out" (removing from heat). What did you ultimately decide to do with adding yours? Be prepared, you may not get as much fruit flavor as you had hoped, but remember, you will still have made your own brew! Third, since you've brewed a defined recipe, I'd recommend letting it play out to see how it does, rather than continued "tweaking." Go ahead and bottle it. Let it sit at room temp for 2 to 4 weeks, fridge for a couple days then sample 1 or 2. Finally, and most importantly... Just to be blunt, if this brew sucks, or is flat, or does not live up to expectations, don't give up! Keep reading! Keep posting!! Keep brewing!!! :charlie: Tin Man
  14. bpgreen wrote: I managed to build up my pipeline when I was doing some traveling and bring when got home on weekends. I've got over 300 beers in bottles and 3 5 gallon corney kegs. Makes it easy to let a beer sit in the bottle for a couple of weeks."I am not worthy. I am not worthy... (repeat)" Damnation! I have about 80-100 and thought I was doing well! Time to step up my game! It's on now! ~ :laugh: :charlie: Tin Man
  15. First, Welcome to the Obsession, DAJO73!! Although I've not had to use this strategy, EVERYONE here (well almost) suggests the cooler hot/frozen water bottle approach, so I'd go with that. That said, your method of putting it in the 2nd flooor closet is probably fine as well. I do that with mine, but if I happen to get worried it's getting too hot (heater on, greenhouse effect, whatever), I just open the door of the closet for a while and the temp drops a bit. Again, WELCOME!! Keep reading! Keep posting!! Keep brewing!!! :charlie: Tin Man
  16. goblin wrote: http://www.homebrewtalk.com/f127/pellicle-photo-collection-174033/ check this link donot worry have a cold one. brew - on OK, I didn't exactly scan all 32 pages or so of photos of pellicles, but somehow I miss that part where that is supposed to be reassuring. Really. This is the definition I read (on some wiki): "A pellicle is a lumpy, slimy white film that is formed by some strains of wild yeast, notably brettanomyces, during fermentation. A film on your beer in the fermenter or the bottle almost always indicates an infection, unless you have intentionally added brettanomyces to your beer. Follow the instructions in the brettanomyces page for cleaning and replacing your equipment." Someone please enlighten me further in case it happens to me!! :S :charlie: Tin Man
  17. Interesting timing. I literally just last night drank the last of a bottle of Octoberfest (and Creamy Brown) that I bottled in July 2011. Has been tucked in the back of the fridge for a couple months. It was perfect. I think you'll be fine. If I were doing it I'd probably let it condition at room temp for about 2 months, then put as many as you can in the fridge as LabelMan suggested. :charlie: Tin Man
  18. mnstarzz13 wrote: Congrats Matt!!! + Infinity! Congrats!! :charlie: Tin Man
  19. mashani wrote: @Tin Man and anyone else interested. Ok, so I cracked one of these. I knew they would take a while to condition, and I was right. This does still need a bit more time, it's good now, but another month or more will make it better based on experience. The special b... ask me again in a month, but at this point if I did it again I'd lower it to 3oz or even 2oz. It's a bit more sugar plum fruity then I intended. Although it will probably mellow with more age. The dextrose dried it out nicely compared to the straight up batch. But I can taste the alcahol more strongly as well, which is fine, but I'd like it to mellow out a bit, which it will with more age. The spices are very subtle. I intended them to be. But this is perhaps even more subtle then even I intended. But the alcahol might be covering them up a bit, so in a month I'll see after it's mellowed a bit. I like it - would I call it *better* then straight up? Not so sure. It's kind of a tossup at the moment. Ask me again in another month or two. I'm pretty fond of the straight up beer, but it's got 2 months of age over this one and it's not brewed as strong... I can't say for sure what I'd do with my 3rd can based on this yet, this needs to sit for a bit longer. But if I was to guess, I think I'd go with 2oz of Special B, and replace half of the dextrose with amber candi sugar, and maybe up to 2x the amount of my spice mix. But that's just a SWAG at the moment. This is a beer that should keep improving for another 4-6 months easily, and I'm not in a rush to brew my 3rd can. Here's a pic in my lovely christmas present glass. mashani, Thanks so much for the post and the insights! After much consideration I think I am going to take my own frequent advice and "keep it simple." One of the many brew related Christmas gifts I received was "Brewer's Garden Cardamom Seed." I did several Google searches and a search of MB forums, and ultimately found this thread. Since I have 3 more cans of the Seasonal Dubbel, I think I am going to brew a simple batch with the dark brown sugar (like I did with the first batch) and 1/2 tsp or so of cardamom. I'm hoping to isolate the cardamom flavor and compare it to the original batch (I still have a couple left from batch 1). Somewhere in the future I may come back to this recipe, so I may hit you up again to see how it is progressing. Thanks again! I'll try to remember to post my results with the Dubbel and Cardamom once it is brewed and conditioned (April or so?). Saw one forum that referred to cardamom as giving a "badass" flavor and kick, so maybe I'll call this "Badass Dubbel." :charlie: Tin Man
  20. FrozenInTime wrote: Welcome to the addiction, there is no help, your hook'd. +1 No turning back now. Remember, "patience" with conditioning!! Keep reading! Keep posting!! Keep brewing!!! :charlie: Tin Man
  21. azmark wrote: standard answer for most questions here,,,,leave it alone. +10000. Leave it alone. The sediment settling at the bottom of the bottle is what you want to happen. Clearer beer, that will get even clearer after you put in the fridge for a couple days (when the time comes). Also, mixing it back up risks unwanted aerating (aerating while pitching yeast = good. Aerating any other time = bad). :charlie: Tin Man
  22. plumluk wrote: I went to the Local Brew House and got myself some Dry English Yeast this weekend for this one. Wow. After talking to them I have a lot to learn in the different type of yeasts. Here's a thread (a sticky at the top of one of the categoties) from Screwy Brewer about yeast. Good stuff... http://community.mrbeer.com/index.php?option=com_kunena&Itemid=124&func=view&catid=18&id=202417 :charlie: Tin Man
  23. Kealia, First, let me say I'll defer to your experience, but here is my thinking/experience... I have found that no matter how careful I am about moving the LBK for bottling or how careful I am when actually bottling, eventually some of the trub gets stirred up (just from the flow of the brew out the spigot, if nothing else). But when I've transferred to a secondary (actually only when adding stuff), and then it has a chance to settle back down, there is less total volume of trub present to possibly get stirred up at bottling time, therefore less ends up in the bottles. Obviously this is all just anecdotal, but seems to be the case. :charlie: Tin Man
  24. Yeah, trub in bottles can vary a lot, even within a single batch and even when two brewers brew the exact same ingredients. Factors may include: Temps of fermentation; if the LBK got bumped or shaken a bit just prior to bottling; if some of the trub got stuck in the spigot; if the LBK was tilted one way or the other during fermentation; etc. Bottom line to anyone reading this thread: Whatever you are currently seeing in your bottles, it's probably normal. Nothing in the bottles? Fine. A scant amount? Fine. More than that? Fine. Chill for a couple days and then carefully pour in a continuous motion (so you don't slosh back and forth and stir it up again)and you'll be golden. Keep reading! Keep posting!! Keep brewing!!! :charlie: Tin Man
  25. Slick2887 wrote: Two future techniques to look into that help clear up cloudy beer: 1) Cold crashing before bottling/transferring 2) Use two stage fermentation (use a primary fermenter for usually 5-7 days, then transfer to a secondary fermenter (carboy) to finish out the fermentation. With cold crashing, you drop the temperature of the beer 24-48 hours before transferring it. This helps clear up many floating particles by dropping them to the trub. The logic behind a two stage fermenter is to clean up the beer by taking it off of the trub and moving it to a secondary. Yep, great advice and wisdom! :charlie: Tin Man
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