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Brian N.

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Brian N. last won the day on May 20

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    Sailing, camping, fly fishing, hiking, archery, ham radio, family & friends -brewing

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  1. Drink beer (or two) rinse well with hot water and dish soap. Before brewing sanitize with oxygen cleaner. Same for plastic bottles.
  2. I observed some caps that had a definite convex curve after a few weeks of carbonation. I think the pressure was enough to deform the cap, breaking the seal allowing the beer to vent. Once the pressure decreased, it formed a seal again.
  3. Plastic bottles can vent from the cap, releasing some pressure and beer.
  4. The Beer Purity law was passed for reasons other than "pure beer". You certainly don't want harmful plants or substances added to your beer but, it's YOUR beer. Add what you like, fruit, wheat, corn, oats, honey, molasses, coffee, chocolate, etc. Brew a beer because it is a style you want to drink or share. If it happens to have just malted barley, water, yeast and hops, you still have beer. I think part of the fun of home brewing is discovering how many recipes result in a good, tasty beer.
  5. I'll go with a local craft beer when i am out at a restaurant, if they have any. Some are very good, and I like to support "Local" small brewers. At home I drink my own, mainly because i made them the way I like, and they mostly turn out great. Plus, I like the hobby of brewing. On the issue of MB changing the fermentation and carbonation times, I bet it is to help those new brewers get a beer done in less than two months (which is typical for me). They will still get beer, and mostly it will be fine.
  6. If your bottles caps are not leaking, the temperature is correct, and you are positive that you put sugar in to prime, you might want to try putting a few grains of yeast in - then recap and wait. Work quickly and as sterile as possible. Give them a full four weeks to carbonate.
  7. One of my favorites MB Oktoberfest, brewed with US-05. Keep the temperatures around 65-68 deg F if you can, and give it the full three weeks. I tend to go lower on the carb sugar, but that is a personal preference.
  8. Beer may not have been fully fermented at the time you bottled. In other words there were unfermented sugars left in the wort.
  9. Looks Delicious! Cheers!
  10. The Darwin Awards are always awarded posthumously (after the recipient removes them self from the gene pool) 😁
  11. You can get an estimate based on how much malt and sugars were used in making the wort. You can look on the Mr. Beer web site too. For example if you followed a particular recipe they give you the expected ABV.
  12. Start with cold water - the most important factor. Air is much more soluble at cooler temperatures. Shaking, stirring, whisking will all saturate the water with air quickly. I say air, unless you are bubbling pure oxygen from a tank. Well aerated wort will reduce lag time for the yeast, and get them off to a good start before they start their anaerobic phase. However, don't go crazy, as the same yeast, same recipe, and the same environmental conditions might give you different results brew to brew despite your best efforts.
  13. Have patience. You can't go wrong with three weeks fermenting (at the proper temperature) and letting the bottles sit for a month at room temperature while they carbonate and condition. Basically, you need 2 months (including a few days in the fridge before you imbibe your potent potable) 😉
  14. Cider-like taste and sour are very different. Often too high a temperature during fermentation will result in a cider taste. Sour is like a sour pickle (minus the salt).
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