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Fightin Texas Aggie

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About Fightin Texas Aggie

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  1. I'm not all that offended anyway...I'm graduating in a few months so I'm almost out of that category.
  2. MonkeyMan wrote: College kids aren't that bright, that's why they're in college
  3. Yeah definitely give them at least another week or two to lager correctly. I know it's a tough wait for that first batch, I'm carbing my first batch right now, also a CGL. But if I've learned anything from this board it's that patience is key!
  4. Gotcha. I'll probably finish out the yeast that came with my MB kit for my beginning batches, but I'll use the resources both of y'all have given me for future batches. As far as not using enough yeast - will keeping it in primary for a longer time generally solve any issues? That is, the yeast will eventually finish the job given enough time, right?
  5. Is there a good guide somewhere on what yeast to get for different types of beer? I'm seeing a lot of good-looking recipes on MB.com but they all come with the same yeast strain, and they all provide the same amount of it. I can't imagine you'd want to use the same type of yeast for a lager as for a stout, and similarly I can't imagine you'd only want one packet of yeast for a single-can refill as for a recipe with multiple cans and adjuncts. Any good tips and/or links?
  6. Haha it's okay, I'm on my last semester right now so no GPA worries. I bottled my cowboy lager today, they are currently carbing! Also brewed a Mad Dog IPA. Excited for this one, I looove IPAs! You guys have all been a great resource, thanks again for answering all my noob questions.
  7. Awesome, thanks for the tip. I'll post pics later!
  8. Thanks for the reassurance, I'll just go with it then. I have another question though before I start bottle-priming. I'm using the ~1 liter brown PET bottles that MB ships with the kits, and the instructions in the kit say to use about 2.5 tsp per bottle. However, on the TastyBrew.com calculator, it says to use about 1.90z of sugar, which works out to roughly 1.5 tsp per bottle. http://www.tastybrew.com/calculators/priming.html Standard Lager 2.65 vol c02 2 gallons ~70ish degrees That's a huge difference in amounts (an entire tsp). What would be the best course of action here?
  9. Another quick update, 20 days in. I took another reading (one week from my last one, which was 1.010), and it hadn't changed a lick. Even better, it had cleared up a bit. My one concern is that according to both me and my roommate that took a sip, it still smells cidery and has a slightly cidery note to the taste. I'm thinking temperature might be the culprit at this point, as my fermenting temps have been ranging from 60-70 degrees F due to the warm weather and the back-and-forth use of the A/C and heater in our house. I thought this wasn't a big deal so I didn't bother with a cooler or anything, but it might have had a lasting effect. That said, I am planning to start bottle-carbing tomorrow, as I trust the FG reading over anything else and 3 weeks should be plenty for the refill. Plus, this being my first brew, I want to get on with the process and start drinking! :woohoo: Got the Mad Dog IPA on deck.
  10. Our A/C has been on for most days during the past 3 weeks in Texas.
  11. In the fermenter. I held a flashlight up to one side of the LBK and couldn't even see the point of light on the other side.
  12. That makes mores sense. Why is it so cloudy still though? Will that clear up with conditioning, or...?
  13. Alright, quick update on the first batch (MB golden lager)! 13 days in, I decided to go ahead and take a gravity reading. Landed on 1.100, and unfortunately I didn't know to take the OG reading out of ignorance so I don't have much to compare to. As far as the more qualitative progress, the beer is still really cloudy. In my hydrometer tube, it was still somewhat tough to read the numbers unless the glass was right against the plastic. There is probably 1/3" of trub on the bottom of the LBK (for the normal 8.5 quart wort base) and there is some sort of debris floating on the top, though not much. I gave it a taste test too and it still had cidery notes, with a strangely bready mouthfeel. My roommates said it tasted like warm, flat bud light, so I guess that's fairly close to the goal state. My only concern still is the cloudiness. I would have thought that almost 2 weeks in it would start to clear up - and maybe it is, just imperceptibly. I might go ahead and give it another 4 or 5 days and do a mid-week reading. I'm quickly learning that patience is a true virtue for this hobby!
  14. Wanted to add something here - you should go ahead and invest in a hydrometer, it takes all the guess work out of "is my beer done fermenting?" Test gravity after 2-3 weeks, wait 36 hours, test again, and if there's been no change then you're good to bottle!
  15. Ok, sounds good. Man was this first batch as hard to wait for in your case?
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