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BuckeyeBrewer

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Posts posted by BuckeyeBrewer


  1. 22 minutes ago, Big Sarge said:

    Sundays are pretty slow here, @BuckeyeBrewer. First, if you're sure it's a lacto infection, I can see it resulting in a good beer. That could likely take while. Maybe they're just funky yeast rafts, if the beer doesn't taste overly sour? Again, it might be too soon to tell. If it is an infection and you plan on bottling now, I'd stay away from glass bottles. These could gush, or worse explode. I understand you're taking precautions, but you could have a ticking timebomb if they don't explode in the cooler. I'd get rid of the LBK afterward, unless you plan on making more sours with it lol. 

    Hmm I have a predicament then. I'd just really hate to toss this batch, but I have a white sheen and definite pellicles. It looks like the beginning of the infection though, so maybe no off tastes because it's pretty young. I do have a corny keg, so maybe I should do that?


  2. 17 minutes ago, RickBeer said:

    You should keep the bottles in 70 or higher temps for 4 weeks, not 2, to properly carbonate.

     

    If it tastes good, you may not have an infection.  Opening the LBK doesn't introduce anything, CO2 pushes OUT, not in.  

     

    Why would you throw out an LBK?  Or why soak in bleach?  Why not use the bottling wand?  Why soak glass bottles in bleach?  So many questions.  

     

    Of course, it could be that it has Buckeye-itis, which is when a pizza delivery driver attempts to brew beer...  HA!  

     

    4521f2a7d7fdeebd55cfaaccf70d4c9a--michigan-quotes-michigan-wolverines-football.jpg.16b7d3d24b4b7cdc263aeb69ccfef50c.jpg

     

     

    I've heard once you get an infection, it can be very hard to clean out. Also I wish this were merely buckeyeitis, but I have a definite white sheen on top and some big nasty bubbles. I'll post a picture once I figure out what to do with this batch. On reflection I'm not worried about using the glass bottles again, but I am worried about future contamination with this bottling wand. So that's why I'm hesitant to keep using this lbk and trying to limit what is exposed to this beer. 


  3. I should also say, I'll probably throw out this lbk? Although it is 8 years old, it's not been particularly heavily used. Is it better safe than sorry, or do you think a bleach soak would do the trick? I also am not gonna use the bottling wand. And is it ok to reuse the glass bottles with a bleach soak? I'm using my commerical 12 oz bottles so I won't be upset if they explode. 


  4. Hey all,

     

    Started brewing with Mr. Beer nearly 8 years ago. Gave up the hobby for nearly a decade and now back at it. I made a prickly pear ale based on Mr. Beers old cherry tart recipe with the American lager extract and pale lme. Instead of cherries I added my own prickly pear syrup from frozen and crushed prickly pears (added at the 8 day mark). All was fine, and at the 17 day mark I dry hopped citra hops in a muslin bag that had been boiled for five minutes. Now at day 21 I check and there is an infection! Was it the hops? Was it the prickly pear that I did not pasteurize (next time I'll use campden tablets)? Was it just opening the top and letting in oxygen/bacteria? 

     

    Who knows. What I do know is I have a very good looking pellicle on the top of my lbk that I did not plan for. The good news is I just sampled the beer, and there is no off smell I can detect. In fact, this is without a doubt the best tasting beer straight out of the lbk I've ever had. I'm not sure what if anything the infection is doing, but I'm getting a good clean crisp taste, nice citra hop aroma, and nothing off that I can detect.

     

    Based on expertise gleaned from these forums, I have decided to forgo the cold crashing and go ahead and bottle straight away today. I'm posting to ask if there are any special precautions I should take bottling? Should I leave extra beer in the keg so that the pellicle doesn't get sucked into the bottles? Any tips and advice would be appreciated, and of course if bottling this is a bad idea please let me know!

     

    Edited to add - I will be keeping the bottles in a coleman cooler in case they do explode. Gonna give them two weeks to carbonate and refrigerate them immediately so they don't explode hopefully.


  5. So I want to make the Sutter's Gold brew. I know for the "Saflager W-34/70 Dry Lager Yeast" you have to ferment between 48 and 62 degrees. What would be the easiest way to do this. I have a mini fridge, would putting it on the warmest temperature put me at the ideal spot? I also have a cooler that i could pack with some ice but that seems more difficult to keep the keg at 48-60? What is the easiest way to ferment at this temperature?




  6. First, I know there have been threads on this, but I am not familiar at all with this new discussion forum interface so I couldn't find out how to search for old threads. I haven't been on the forums for a long time, so I figured I would just post a new thread. 

    I have two leftover cans of Mr. Beer's old Whispering Wheat Wiezenbier. I couldn't find any of the old recipes, so I was wondering if people had any suggestions so I didn't have to brew it straight up. I want something relatively simple, but still good. I am willing to buy hops, fruit, other ingredients to add to it. Any help would be appreciated, because I can't find anything on the old recipes. 

    Cheers!

    Buckeye


  7. I just took a hydrometer reading and got around 1.010 so the yeast did its job. The only thing that concerned me was the sheer amount of trub. My hydrometer sample was very cloudy and bubbling almost like it had been carbonated. I think there was a build up of sediment around the spigot. I am going to give it another week in the tank and cold crash it to make everything settle down, but I think I have beer. I was just a little concerned with my sample though.


  8. I started the Northwest Pale Ale + Pale LME last week and pitched one coopers/mrb dry ale yeast. I haven't checked on it for seven days, and today I found that there was almost no ring on the top part of the keg that I usually get. There was a lot of malt in the batch so I expected a lot of foam but hardly got any. There is still a lot of trub on the bottom so that leads me to think the yeast is working, but I am worried about the batch. I do have an extra packet of yeast that I can pitch.

    Also there seems to be some weird bubbles in the keg I haven't seen before. I uploaded some pictures. I couldn't get a good picture of the so called bathtub ring because it was only a few centimeters and very faint. Does it look okay to you guys?


    [attachment=9348]2012-11-11_14-00-13_885.jpg[/attachment]


    [attachment=9349]2012-11-11_14-01-19_586.jpg[/attachment]


  9. Thanks for the advice everyone. I just stumbled upon a few reviews online where where some of the plastic parts had bent over time or someone got a defective capper. But I think as long as I take care of it, it will be a worthy investment. I am kind of picky on presentation, so I am trying to replace my PET bottles with all glass, so I am definitely going to buy the capper in the OP. Cheers!

    :chug:

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