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awq134

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About awq134

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  1. I just started my first batch of Oktoberfest yesterday. It is the deluxe refill. How long did you let yours ferment? My airlock is going crazy today on day 2. I'm hoping that I'll al least be able to sample a few on my daughter's first birthday party which is Oct. 24th.
  2. I noticed you mentioned that the trub(crud) was too close to the spout. one way of keeping the trub from getting into the bottles is to use an auto siphon and batch priming. Here is the setup i use to batch prime, which is adding sugar to the entire batch rather then to each individual bottle. I measure out the amount of sugar needed, add it to a small pan, then add just enough water to completely dissolve the sugar. Bring to a boil to make sure the water is sanitized and then allow to cool as to not kill any of the yeast when you add it to your beer after it is in a secondary container(slimline). The slimline can be found at most walmarts. http://www.amazon.com/Learn-To-Brew-Auto-Siphon-3/dp/B000E60JF6/ref=sr_1_3?ie=UTF8&qid=1376652578&sr=8-3&keywords=carboy+auto+siphon http://www.containerstore.com/shop/kitchen/refrigeratorFreezer?productId=10006448 If you go this route, just make sure you get the plastic tubing for the auto siphon. I won't work without it, ask me how i know!
  3. if only i were still in Germany. I was only visiting for 2 weeks for work. I think i'll end up waiting until winter when my man room's temp can be dropped to 60 degrees.
  4. I thought this might be the answers i would get. I suppose i'll just have to fit as much beer from over here in my suitcase as possible so i can enjoy some when i get home. Again, i apologize for all of the other posts, i was unaware that they were actually posting due to the error message.
  5. I apologize, as every time i hit submit,it came up with an error message and when i would check to see if it posted it wasn't showing up.
  6. I was thinking about ordering the new "May the Schwarz Bier With You" recipe but am not sure i will be able to get my fermenter to the correct lagering temp. Will it still come out ok with a higher temp or will it be a waste of time. Also, is there an easy and cheap way to get to the cooler temps, like water bottles in a cooler or am i going to have to buy a dedicated fridge or chiller to reach these temps. The "Man" room i do my brewing in stays very close to 70 degrees with only 1 degree change either way. I hope there's an easy fix as i've been in Germany the last 2 weeks and have practically drinking Dark Lager's by the gallons. Any help would be appreciated. Thanks, Q.
  7. I was thinking about ordering the new "May the Schwarz Bier With You" recipe but am not sure i will be able to get my fermenter to the correct lagering temp. Will it still come out ok with a higher temp or will it be a waste of time. Also, is there an easy and cheap way to get to the cooler temps, like water bottles in a cooler or am i going to have to buy a dedicated fridge or chiller to reach these temps. The "Man" room i do my brewing in stays very close to 70 degrees with only 1 degree change either way. I hope there's an easy fix as i've been in Germany the last 2 weeks and have practically drinking Dark Lager's by the gallons. Any help would be appreciated. Thanks, Q.
  8. I was thinking of getting the new "May the Schwarz Bier With You" recipe, but am not sure i would be able to keep my fermenter at the correct lagering temp. Is there an easy solution to this, or will i need to buy more equipment? The room that i usually brew in stays right at 70 degrees with temp changes of less than a degree in either direction. I'm pretty sure i'm going to love this recipe because i've been in Germany for the last two weeks and this is the type of beer i've been drinking almost by the gallon. Any help would be greatly appreciated.
  9. so i bottled the chocolate porter yesterday, and decided to sample the 7 day old stout(i had 24 and 1/2 bottles). had very low carbonation, to be expected, but taste was amazing. A lot closer to Guinness than i thought it would be. i'm trying to hold off on any more samples until i get back from an over seas trip the beginning of august. will let you know how that goes.
  10. So i took a sample of my shameless stout Friday, June 28th, which was day 15 of fermenting. All i can say is wow. Had an amazing taste with no sweetness, so i decided to bottle it sunday, June 30th on day 17 of fermentation. I can't wait to try this one after it has carb'd and conditioned. On the other hand, the chocolate porter was still very sweet tasting. I will be tasting again this firday to see if it has finished yet or not. I'm hoping so because my wife goes out of town on sunday and trying to find time to bottle beer with an 8 month old daughter has proven to be a little difficult.
  11. So after brewing the American Porter deluxe refill, and having it be the best tasting brew so far, I decided i'd try my hand at the Chocolate porter recipe. Any recommendations on how long to ferment? Seems like 1 cup of sugar was a lot and might take a while to ferment. I also started a batch of shameless stout. Usually i buy 2 refills and then forget to start the second one after the first is done and then there is a long wait time between the two brews. this time i figured i'd start them both within a few days of each other. I suppose time will tell if they are both a success.
  12. I am going to start a batch of bravarian wheat beer here pretty soon. I was going to try and add some orange zest and my question is do i have to boil it to sanitize it? if so for how long?
  13. So i started my second brew about a month and a half ago and all i can say is wow. I started with a premium refill of Czech Bohemian Pilsner. I let it ferment for just over 2 weeks(better than my 1st brew with only 8 days), then let condition for 14-19 days(had to sample a few), and then 1-2 weeks in the fridge. There was quite a bit of sediment in the bottom of the bottles compared to the first batch(probably due to very slightly cloudiness when bottled) I batch primed for the first time and found the carbonation to be just about perfect. The mildly dark color was perfect and the slight bitterness was good with a crisp finish. Turns out that patience really does pay off. I have about 8 12oz. bottles left after tasting along the way and sharing with the neighbor. He used to be into home brewing with his father several years ago(before i had a child), and he asked me when i was ready to start brewing full scale. I will take that as a compliment. I should receive my next refill of Bewitched Red Ale w/Mellow Amber tomorrow and will be letting it ferment for a full 3 weeks with 2-3 weeks to condition and 2 weeks in the refrigerator. Just thought that i would share my experience on my second brew.
  14. GOF wrote: To Everything (Turn, Turn, Turn) There is a season (Turn, Turn, Turn) And a time to every purpose, under Heaven I don't get it. I'm going to go with my usual "I'm probably too young to be in this conversation" like i do at work most of the time. Would this happen to be a simon and garfunkle song?
  15. I just started my first all HME brew last Monday and am a litle concerned about bottling. There is still a light amount of foam on top of my beer as well as quite a bit of hopps flakes. Is this going to be an issue at bottling time? will it eventually sink to the bottom with the rest of the trub or should i put some cheese cloth on the tip of my auto siphon to keep it out?
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