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About BananaHands

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  1. I misread the instructions and have been brewing my Imperial Pilsner at about 42-46 instead of the 48-58. Can I just remove some of the ice bottles and let it go a few more days to make up? Mike
  2. Thanks for the replies. Until I figure out things on my own, does anyone have any recommendations specifically for the Whispering Wheat? What about batch priming it? Mike
  3. mashani wrote: BananaHands wrote: To a point as in a plateau or is more of a bell curve? Once it reaches it's peak it will start to degrade slowly, but it's actual peak and decline depends on oxidation, hop (preservative) amount, alchaol (preservative) amount, etc. So it's different for every beer. In general stronger and hoppier beers will last longer. If you notice that the quality is starting to degrade you can just toss it all in the fridge and then drink it as you wish. At fridge temps the processes that improve and degrade the beer slow way down. Thanks! Something tells me that this will be something to master later on.
  4. To a point as in a plateau or is more of a bell curve?
  5. So should I stick with 2 weeks for the Weizenbier and go with 3 weeks for the others? Is it ok if they stay warm for more than 4 weeks? Yeah, I really need to get a hydrometer. Turns out my "local homebrew supply shop" is neither local or a bona fide homebrew supply shop, just a corner of a liquor store.
  6. Have you tried looking around for restaurants that are closing or remodeling? You might be able to score a stainless steel sink cheap that way and you know it is built like a tank.
  7. My first batch I followed the basic 2/2/2 procedure recommended here but for my second batch, the Whispering Wheat Weizenbier, I was wondering if letting it ferment longer would be possible and what the benefits or consequences would be. What about the other steps? I have plenty of beer for now so I should be able to wait. Mike
  8. When I bottled my first batch I kept a bottle with 12oz of sanitizer nearby to compare my bottles of beer to. I figured that if it was a 12oz bottle, then anything else would be headspace. Helped with the priming too. You might be able to apply that to the growlers if you know their capacity.
  9. It is the Mr. Beer West Coast Pale Ale, and has been in bottles for about a week. It is the basic kit, no additions. I'm not really stressing about it, I am just curious as to what is happening. This is my first fermented anything (with the exception of mead but that was in a brown jug so I really couldn't see what was going on). I'm assuming that it is large clumps of yeast but I am curious as to why it is only in a few bottles and not all of them if I did them all the same.
  10. If there is a chance that they wouldn't have fully dissolved after a week then that could be a possibility.
  11. I looked again and they are all the same size, like large grains of salt. I'm mostly wondering what they are. As I said, I'm stumped.
  12. I check my beer regularly right now because I am very curious as to what is going on inside the bottles. Today I noticed that a few of the bottles in the second half of my batch have large "floaters" suspended in them. I have no idea what to think. If it was a normal occurrence then all of the bottles would be the same, right? Another thought is that, being the last half of the batch, it is excess trub. I don't see that being the case because they were all clear for the past week or so, but I also didn't check every bottle. My last guess is that they were somehow contaminated but I can't see how. I followed the exact same procedure for every bottle which was: 1. Washed all bottles in the dishwasher while all utensils and caps soaked in sanitizer. 2. Filled bottles with sanitizer and let sit for a minute or two before swirling out. 3. While holding bottle upside-down, placed cap and set in the box. 4. Prime, fill and cap. Towards the end I started only preparing a few bottles at a time to make sure I wasn't wasting anything but the process stayed the same. I did tilt the LBK for the last few bottles but still that should have effected it from the start, right? I appreciate the help. Hope I don't sound like I'm panicking, I am just stumped.
  13. Use a vegetable peeler to take just take off the orange part. Keep it in large chunks and you should be able to pick the whole thing out before you bottle or would at least be able to see when it was getting close to the spigot. It wouldn't go through anyway.
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