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YeashIdLikeABeer

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About YeashIdLikeABeer

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  1. +1. I turn it til its snug, then back off no more than a 1/4 turn.
  2. I doubt you have anything to worry about, yeast is essentially a mold (its a fungus technically). The only thing I would be worried about is adding too much in the way of adjuncts to malted extract. What was your recipe exactly?
  3. I do believe I will let it go three weeks. I was back and forth on two vs three, but seeing as how all my seasonals (Pumpkin Ale/Christmas Ale) are done, I'm not in a big hurry to have more brewed. Thanks for the advice FD!
  4. Not sure what your styles include, but the Wee Scottish Heavy is a relatively simple recipe from MB which is good. I brewed it as my second batch at the beginning of August and am now wishing I had brewed another.
  5. Just finished pitching the US-05 yeast. OG measured is 1.051, need to check with QBrew for the estimates. Temp was ~64*F. Final brew recipe is: 1 Can MB Sticky Wicket Oatmeal Stout HME 1 Can MB Creamy Brown UME 1 Cup Dark Brown Sugar ~0.25# Lactose (Electronic Scale shut off prior to final weigh, so estimate based on bad original weight). 1 Package US-05 Yeast Now for the two week wait before bottling...
  6. From what I understand there is no problem with using the Dark DME vs the Booster; the brew will be more 'malty' using the DME. Booster essentially just boosts the ABV.
  7. I'm new to using QBrew as well, but I know the Screwy Brewer has an updated QBrew database file he posts on the message boards which includes the MB HMEs and UMEs. If I find the link I'll try to post a link to it.
  8. I have the MB Christmas Ale in the LBK right now (bottling day is Saturday) which used 0.5 tsp of freshly ground ginger (along with cloves and cinnamon and something else which I can't remember right now). My ginger was much as you describe (almost a paste) and I would have been hesitant to use any more. However the most dominate smell in the spice mix by far was the cloves. If you make a brew in the future with cloves, be careful in how much you use. I believe the Christmas Ale called for 1/8 tsp.
  9. FWIW, I went 2-2-2 as well. But then again I'm a rocket scientist, ever so slowly going mad; so following instructions to the letter to prove I could actually brew beer was step one. Step two, do something more difficult. Step three, go nuts. Step three starts Saturday. :woohoo:
  10. Well, decided to go with the US-05 dry yeast. We'll have to wait and see how it goes. Going to wait another week before brewing (giving the Christmas Ale 3 full weeks for fermentation). Really need to get another LBK. Thanks for all the advice!
  11. Any chance you could rename this to "Things I should have read before brewing that first batch"? :pinch:
  12. If it tastes like beer, its beer. If you want it clear, cold crash it for a few days (or so I've heard) then bottle. After carbonation and conditioning, enjoy! :gulp:
  13. As another relatively new brewer (I started in July this year), I'll agree with just about everything said above. Conditioning improves the taste dramatically; however, part of the learning process is knowing what happens if you 'break the cycle' so to speak. So I say go ahead, just don't let the first bottle disappoint you if you don't like it. I'll also say that starting a pipeline is a wonderful idea. Now I just need to get the better half to let me purchase another LBK (difficult since Xmas and B-day upcoming). Cheers!
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