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hcls78

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About hcls78

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    Brewmaster in Training
  1. I have been using table sugar for years, and never had a problem with it. It's very inexpensive; and I agree, save the malt for the wort.
  2. "Brian1179" post=298271 said: "afd359" post=298169 said:Great! I'll bottle it tomorrow and let it sit for a month. The basement temp is about 68 consistently. That's the best way I could describe the taste. Hopefully it will turn out ok! Followed all the directions with sanitizing, etc. Looking forward to drinking this soon!! Thanks for the help. yep it will condition out, in about 2-4 weeks. possibly longer. after 3 weeks try one and then another one after 4 weeks. you will taste the difference. :cheers: I agree. Give it a chance, and be patient. As the man said, 2-4 weeks, and you ought to be just fine. Congrats on making beer!
  3. Happy Thanksgiving from the "Great White North", Michigan.
  4. Go Blue!!!! Oh How I Hate Ohio State.
  5. "yankeedag" post=298417 said:Typical fridge temp to start with...and depending on room temp and how long it takes to drink it..... +1 to this. My mini fridge usually stays at 38 Fahrenheit for both Lagers and Ales. Usually doesn't get much past 45-50 before I get to the bottom of the glass.
  6. Perhaps you might consider brewing the Prinz Ludwig Lager with light brown sugar first. If you find that you absolutely must have more of that brown sugar taste, then you might want to consider adding dark brown sugar the next time you brew this (more molasses used in the DBS). As far as the Saaz hops go, when I make PLL, I try not to use more than 1/4 oz.
  7. I don't know if it is something that you might consider, but when I have found smoked malts to be overpowering, or even medicinal in taste, I took my wort (using various recipes, and at various times) and actually smoked it for several hours in my electric smoker. It did not overpower the beer, and actually added what I thought to be the perfect amount of smoke to my rauchbiers. Perhaps it is simply my personal taste, but I found this method to work rather well. Cheaper too.
  8. "newMBbrewer" post=297378 said:welcome to the borg your making beer don't do that anymore the lbk will not get firm the top is where the CO gases escape its fine I'm afraid I'm not well versed in the arts of haiku. Perhaps this is one of the select few devoted to brewing. Well done, sir.
  9. The risk of contamination is bigger if you remove the lid to clean it. When I have had overflow in the past, I did what wings_fan suggested with the paper towel soaked in sanitizer to wipe off the exterior of the LBK. As long as I can hear gas escaping from under the lid, I leave the lid in place. I will wait to clean the lid until after I drain the LBK during bottling. All of the preceeding was purely my own personal preference however.
  10. "Ah beer. The cause of, and solution to, all of life's problems". -Homer Simpson
  11. I'm glad I went with the Cooper's plastic hydrometer. 8 months and no fallen soldiers later. *Salutes* Carry On.
  12. Way back in the way back, before I truly understood that you don't add a small mountain of sugar and a bunch of fruit/other ingredients into an LBK and hope for the best; I came home from work to find the countertop, floor, and cabinets coated in a rather sticky brown film. Later conversations with the downstairs neighbor confirmed that a loud, dull boom was followed by a "whoosh" and the steady sound of slowly dripping liquid. Luckily, I had "greased" the neighbor continuously with 1 Liter bottles from every batch of Mr Beer that I had been brewing, so nothing was ever said to the landlord (or about the home sausage-making concern, the butcher shop, the wood shop, arsenal, and handloading ammunition dump that my apartment invariably turned into over time). The best that I could figure, was that I had added waaaaaaay too many adjuncts, and the yeasties had quite simply gorged until the LBK could no longer contain their frolicking byproduct gas. The LBK was split longitudinally down the plastic seam. About a month later I found the LBK threaded lid; residing on top of my fridge. My friends later referred to it as the Mr. Beer IED. That was quite the learning experience. And, may I add, that Bounty was determined NOT to be the quilted quicker-picker upper during the clean-up.
  13. "mrblase" post=296019 said:Brewhaha612 I've used beans and pure extract and the extract is much more reliable in my opinion as its easier to control the amount and then replicate it with additional batches. Also, I find that extracts are much more potent so go easy with them to start with. Its easier to add more throughout the process to achieve the taste you are looking for but if you over do it there isn't much you can do to recover. I agree. I have used both the beans, and the extract. I have to say that I have found the extract to be both easy to use, and very easy to replicate in recipes. I really can't say enough about it's use in Vanilla Porters either. It really makes an otherwise dull "American Porter" into an interesting, pleasing, and slightly complicated smooth porter.
  14. Welcome to the forums and to the obsession! Wishing you many moons of bood brewing!
  15. I really liked my rauchbier (WWW and BRA smoked for two hours), and the old Mr Beer recipe, Albert's Atomic Altbier. I really need to make AAA again. Ahh, memories.
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