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T8r Salad

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Everything posted by T8r Salad

  1. Better than the Bucket!!! Josh gave you some stellar advice, even some I can use down the road.
  2. OR Better Yet...Brew this batch using what you with using the Perle at 60 min and at 25 min. Then call and order and hopefully receive the correct recipe and hops. And brew that batch when you can following the recipe. Now you have 2 batches of brew and have a good comparison of the same recipe with just a slight twist and slightly different hops flavor Then you can have taste tests with your friends and families. Two batches gained and nothing lost. Salud my friends and Hoppy Brewing
  3. You're on your way to building a A Long, Round Tube ???
  4. And sometimes NOT quick enough. And ditto to Jim's comment about the reward of grandkiddies. Salud my Friends
  5. I have never used drops before in the 3-4 years of brewing. I have brewed Mr Beer from the beginning and have always used table sugar and I put sugar in each bottle by hand using a heaping teaspoon per half-litre bottle, 2.5 teaspoons per litre bottle, 3/4 teaspoon per 12 ounce bottle. I have never had a problem with any type of carbonation only to the extent of slightly over-carbed on a batch here or there due to type of beer and I don't have it down to exact science of my measurements. Some here swear by batch priming and that's cool but for 2.5 gallon lbk batches, it takes less time to prime each bottle in my mind. I would let it condition for another couple of weeks, put one in the fridge for 2-3 days then drink it...make notes, let us know how it goes and we can go from there. Remember this is your first batch, don't get discouraged, keep working at improving all facets of the brewing techniques. Find what works, doesn't work, adjust and adapt. You will only get better with a struggle here or there once in a while. Salud my friends
  6. We all have done this as noobs and we learn that valuable lesson of time curing many ills (and many off-flavors in homebrews). I would advise letting it go for another week or two but you also don't want to go past 5 weeks of the batch sitting on your yeast cake. I will advise you to purchase a hydrometer and check OG original gravity before you add the yeast to the fermenter and then check your FG final gravity so that you will know when it is ready or almost ready to bottle. Food for thought. http://en.wikipedia.org/wiki/Gravity_%28alcoholic_beverage%29#Specific_gravity Salud my Friends
  7. http://www.brewwithfermentis.com/tips-tricks/yeast-rehydration/ My humble opinion is that you rehydrated at too high a temp. I have always rehydrated at temps in high 70's or low 80's. with nary a problem...thank you.
  8. You definitely improved this makings of this batch..kicked up the ABV and the flavor. You just might be have brewed the best-ever batch of CAL (if that's what it was) Cheers to you my friend and Salud
  9. Happy Memorial day everybody. Thanks to those that have given the ultimate sacrifice so we may brew beer and every other freedom & liberty they have afforded us. On this subject, I will guarantee that the OPs batch of brew will be better each and every week he lets it sit and conditions. There is a right way to brew beer and we are all on that mission to do so. One batch turns out perfect and the next batch is so-so. This is how we compare our own brewing. We set a standard and then proceed to match or better that standard. I brew my batches of homebrew the right way, my way...so let it be written so let it be said. Your batch will improve with aging thru conditioning even if ever so slightly. It will not get any worse unless you really screwed the pooch in bottling it. Stay with it and keep reaching for that perfect standard of brewing. I have reached it and I am still perfecting it even if i do it the right way every time. Salud My Friends
  10. My advice would be IF: the ambient temperature of your LBK is within the range of fermentation (say 65*-69*) with no risk of it getting warmer than that, let it keep fermenting. Otherwise, I would go ahead and Cold Crash whilst you are away and the risk of off-flavors is lessened. My opinion and I'm sticking to it. I have experienced these same circumstances so I speak from experience which I am experienced at being experienced. Salud my Friends
  11. Same reason a dog licks his B@!!$...right Jimbo??? Qualifying my vinegar and water spray it is fairly diluted and here is some written proof...take it for what it is worth, but I use it and have NEVER had a problem... http://disinfected.org/does-vinegar-disinfect/
  12. Ab-so-fricking-lutely...a great buy and I use it for many a thing. That price is right. Just a heads up with the maker of that item...they make a fantastic scale for weighing packages, HOPS, LMEs and other such brewing ingredients...Grams, pounds, ounces...all of them.
  13. I clean my brew area with vinegar and water spray solution then I spray it Star-san solution. Then I place nice clean towel over that. All my utensils and lids that may rest on the towel are either temporarily stored in a large pitcher of sanitizing solution. NEVER a problem, infection or batch there be. I am anal like all brewers should be when it comes to clean and sanitized surfaces, etal. Salud my Friends.
  14. Almost soon to be Hell-izona Supposed to be 101* on Friday. Pool ready for some serious arse swimming and keeping cool. Problem is that at 101*, that's a cool spell come June July & August Salud my friends
  15. I recommend a yeast starter similar to what one would do at first with original wort. I have had several stuck fermentations and this has worked for me. And when adding it it do as others have stated, gently rouse the existing yeast of the bottom. Something went wrong somewhere...Houston we have a problem!!! Good fortunes with this batch and hopefully it will come down to the 1.015 - 1.016 range where need be. Salud my Friends
  16. Drinkable conditioning is okay at 3-4 weeks BUT the brews will be so much better once you hit the 6-7 week mark and progressively better longer. I speak only from experience and nothing else. If you have a pipeline going, even better for you to wait. If you don't have a pipeline going, then there are other matters that you need counselled on!!! Salud and enjoy my Friends
  17. What was the original poster inquiring about anyway? Conditioning time? What temp to pitch yeast? What time of day the new website will be up and running? Christ, I won't be buying any green bananas since it took so long for an answer...JK Salud my Friends
  18. Biggest question needed answered is which eye were you looking at the keg with? And have you had your eyes checked lately? This might be the answer you were looking for. Salud my Friends
  19. I understand you are a newbie...what info did you read about or what propelled you into stirring the fermented wort in your LBK prior to bottling? FYI, please don't do it again or you won't be long in the homebrewing hobby!!! Salud my Friends
  20. And remember to put a piece of wood (3/4" x1" x 6" under the spigot end of the LBK while you are fermenting and cold-crashing and even bottling (until you get the brew down to the spigot then use it at the other end)...this assists in keeping the trub in the bottom of the LBK away from the spigot and makes for a cleaner pour when you are bottling. The cold-crashing helps compact the trub and actually makes for an easier and cleaner bottling experience. One might ask if this affects the yeasties take longer to help in carbonation but I would answer that question with "Yes but only for a few hours until the bottles and brew return to room temperature. Any more questions, ask away and the borg will sound off. I hope this helps you in your brewing and bottling process just one iota. I once was a newbie and asked many questions and received great advice here. Salud my Friends.
  21. Me thinks the solution for you Florida folks with power outages is: PAY YOUR FRICKING ELECTRIC BILL or in other cases...MOVE TO Arid-zona. Just Saying!!! JK Salud my Friends
  22. I'm Old School...Old Mr Beer: Rose's Rambling Red Johnny Silks ESB First Pitch Pilsner
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