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Abandonhope16

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About Abandonhope16

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  1. I was mainly curious about the Brewmax fermenter since it seems pretty cool. Its just hard to justify the spendy-ness of the entire kit. I have a 6.5 pale that I use for 5 gallon batches, but I just dont like the idea of 3.5 gallons worth of headspace for a 3 gallon batch. I've scaled my brewing down to 2-3 gallons for the time savings and relative ease compared to 5 gallons. Plus, if I dont like something, 2-3 gallons is easier to tolerate than 5.
  2. Thanks Josh, I appreciate the reply. What I was getting at, was that if the total volume is indeed close to 4 gallons, then 3 would be a realistic possibility. I guess your recipes are designed to be 2 gallons, so its not exactly in Mr Beer's interest to reference anything relating to larger volumes. Thanks again.
  3. So I ended up contacting the customer service asking for the overall volume of the 2 gallon fermenter. I received a reply stating that it holds 2 gallons of beer. Well I'll be a monkeys uncle; who'd of thunk it. Anyway, from what I've been able to gather on the coopers site, it appears that it may be just under 4 gallons. While it seems to be pretty nice, its hard to justify the entire kit. I can use 5 gallon Lowes buckets when I do 3+ gallon batches and stick with the LBK for smaller batches. With this in mind, I jumped on a Barrel of Beer deal on Amazon for $14.50 shipped. Couldnt pass that up for a new fermenter, an extract, and some carbonation drops. Happy Brewing.
  4. Thanks all. I have a LBK, but was intrigued by the brewmax. I do small batches ranging from 2-3 gallons and wouldn't mind another fermenter. It looks like it may hold 3.5ish with the collar based on the pics I've seen. Though it is crummy that you have to get the entire kit.
  5. How big is the 2G fermenter? It appears that there is a lot of headspace, so I'm wondering if it could handle larger batches. How do folks like it? Thanks.
  6. Hey Screwy; it's been a few months that you've had this. Are you still liking it? Still function well?
  7. Probably a little far for you all, but Lost Rhino Brewery in Ashburn is a cool place. I think they do tours on Saturdays.
  8. Bottled mine on Sunday. I'll probably give it 2-3 weeks before trying one. Hoping it turned out OK.
  9. Excellent points and I think you're correct on #1. During part of early fermentation, my LBK thermometer read 78, so this is a likely possiblty. I brewed some Patriot lager before this and it tasted almost the same as the BAA. So I think it's an overall problem. Fortunately I'm starting a fermentation chiller build this weekend. I will recheck the readings and hopefully a long period in the bottles will mellow the flavor. "Kealia" post=292435 said:A few things: 1) What temp did you ferment at? Too high and you can get fusel alcohols and that may be what you are tasting. 2) Check the hydrometer again 24-48 hours after your last check (when you got 1.016). If it's stable, you're done and you can bottle. 3) Using an LBK as a secondary isn't a 'best practice' because of the headspace and the lack of a true airlock. You'll risk oxidation more than anything. To help clear it up, put it in the fridge for 2-4 days (cold crash) and that will help. But even if you don't, it will clear in the bottle.
  10. Mine has been in the LBK for just under 3 weeks. 1.060 to 1.016. So I think its about ready (BAA + LME). Sample was very cloudy, took a little taste. Had a pretty strong "alcohol" taste (if that makes sense) with a bitterness. Not very good at all. Should I move it to a second LBK to clear a little and condition out, or should I just go straight to bottles this weekend? TIA
  11. Pulled another pint or so and maybe it was a tad better but still not right. So I removed from the fridge and will let it sit for a bit with 5psi and hope it improves. Thanks again. Any other tips or suggestions are welcome.
  12. Hmm sounds plausible. I probably pulled about a pint, though it doesn't seem that the flavor would be a result of the sediment. My understanding is that a keg is like a giant bottle, however I thought I could go straight from fermenting to force carb (which is done cold). What would my options be here? Maybe take off the CO2 and move the keg to room temp for a couple weeks? Obviously it won't be ready for tomorrow, but I'm just looking to salvage at this point.
  13. I fermented the Patriot Ale w/LME softpack for 3 weeks; transferred to 2.5 gallon keg and its been force carbing at about 36 degrees at 10psi for 1.5 weeks. I tried it tonight hoping to bring it to a softball game tomorrow and it has a cidery flavor; my wife said "yeasty". The carb is good, but the taste is off and its a pretty cloudy. Any ideas/suggestions? TIA
  14. I assume you mean the bottle itself. I have not, but I looked into it a while ago and if I recall, those bottles are not suitable for using to ferment. I believe it has something to do with the type of plastic potentially leaching chemicals. Either way, I would stick with something that is specifically designed to handle fermenting alcohol.
  15. Its the yeast with the Bewitched ale. It peaked at 78 and now its back down to 72 (thats the temp I typically see fermentation at in my basement). I think I might try a cooler and frozen water bottles in the future.
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