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About Youno

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  1. Final update: after just over 72 hours with no krausen or even any bubbles, the yeast has just exploded to life. There's a huge head of krausen on the top of the wort about an inch thick really foamy. Thanks again for everyone's help!
  2. Just an update, after letting the keg settle for a few hours, I can see quite a bit of trub on the bottom of the LBK. It's very difficult to see at first but it covers a rather large area. There still is almost no bubbling but there is quite a bit of condensation around the top of the keg. From what I've been reading, I should be on my way to beer if things continue! I'll take a gravity measurement tomorrow to see if anything's changed.
  3. "RangerDanger" post=389583 said:+1 Different beers will give you different amounts of krausen. Some will overflow while some won't do much at all. The real indicator as to whether or not you're making beer is the trub. If you got trub, you got beer. It's very difficult to see because of the dark malt but it doesn't look like there's any trub at the bottom. I took a gravity reading and there's little or really no change since I pitched almost 48 hours ago. Edit: I took a closer look at the bottom with a flashlight and it looks like there may be some trub down there. There are a few small bubbles, each the size of a pin head laced around the top off the wort. I don't know if it's my imagination or just a result from my tilting to check for trub but I don't remember them there before.
  4. I ended up forgoing on the extra LME and sticking to the recipe. I am however having a problem with the fermentation. The kit I recieved uses London ESB 1968 yeast. I followed the directions and popped the nutrient pack. I left the packet to sit for about 5 hours and then I finally pitched it into the wort (I know, next time I'll use a real starter). The pouch was about 3/4" thick before I pitched it and it certainly felt "poofed." Now just over 24 hours later and I'm not getting any bubbles or krausen at all. It looks completely silent in there. I'm actually letting the LBK sit at around 76 degrees F and I've shook and stirred it a bit. I'm still getting nothing. Any ideas? Am I worrying over nothing?
  5. Surly Dog IPA Review This was the third batch I've done with mr beers ingredients and even now a few batches later, this stands out as my absolute favorite brew so far. I'm not the only one either, most of my family and neighbors agree that this is a top knotch beer. I did primary for about 3-4 weeks and went straight the bottle for carbing. 2 weeks in the bottle and around 3 weeks conditioning before I tried my first bottle. There's a nice fizz sound upon opening and a rather nice white two finger head. There's really good head retention on this brew; if you leave it out in the open for 30 min the foam will hardly disappear. The taste is quite clean upfront for an ale. There's a bit of a meady tone left by the cup of honey added to the wort. There is a really nice hop bite to the end of this brew with a citrus, pine hint to it. As far as IPAs go, I was anticipating a bit more in terms of aroma. You can certainly smell the Columbus hops added to the wort but not too much more than that. There is a bit of a time frame to enjoy this brew though. Conditioning for at least 1 month will improve this beer but refrigerating for more than 5 months will result in a diminishing upfront flavor. I'm saving my last bottle for my birthday in a month. Although the initial flavor is quite clean and light for an IPA, the bite still remain even after months and months of refrigeration. Top knotch brew with a really forgiving yeast strain (US-05). This is a very easy beer to make and is quite satisfying. As for pairing, it works well with anything with lots of flavor, especially with really spicy foods. The hop bite helps cut through the spiciness of certain foods. The ABV% is rather potent at ~7.3%. I'd give it an 8.7/10.
  6. "willsr" post=352102 said:Review of Double Black Diamond Per thread instructions, brewed as recipe is designed. I brewed this back in December and let it age until March (yes, I actually planned this year's St. Patrick's Day beer ahead of time). Black as night beer with 3 fingers of dark tan/brown head from a slightly aggressive pour. Retention is not bad, it lasts a couple of minutes. No noticeable lacing or at least none that left an impression. It is a medium bubble head, definitely not creamy like a Guinness or other nitro stout. Beer came in 5.0% ABV, so stronger than your typical dry Irish stout, but not overpowering as a session beer. Strong hop backbone as far as bitterness goes, which compliments the chocolate flavors (if you like dark chocolate, you will probably like this beer). This beers is full of rich chocolate and roast malt flavors with a higher than average complexity for a Mr. Beer brew. This is definitely a 4/5 stars beer. I'm beginning this batch in about a week or so and I was hoping to make this more of the "imperial" style. Since you've tried the original, how do you think it would end up if I added a pouch of robust UME (liquid)? I want that higher abv% but don't want any really harsh flavors that might result from too much dark malt.
  7. "Foothiller" post=388296 said:When I first started brewing, I tried an experiment where I used 4 different things for bottle carbonating, and found very little difference in the results. Also, my wife's and my perceptions of any differences were inconsistent, so we concluded there was no meaningful difference. So, since then I have just used table sugar (1/2 tsp/bottle). By UME, I assume you mean liquid extract (LME) rather than dry (DME), and a concern would be that LME is so viscous that it would be hard to handle and hard to get consistent amounts in the bottles, if you are bottle-priming. (Some folks do use DME for priming.) So, I would just save the UME for a future batch. By taking your time to build experience, you should find plenty of ways to get creative with it in a future batch.) Ah makes sense! I'll probably just store the extra malt away in the fridge for a later brew then!
  8. "Foothiller" post=388277 said:From MB's description, this sounds like quite a beast already. My suggestion is to try it first as provided by MB, then do it again with other additions only if you still think it needs something more. As you gain experience you can try all sorts of creativity, but first start from basics. Welcome to the forum! Let us know about your results. Thanks for the input. I suppose I could at the worst use that UME for priming instead. If I were to make a small deviation from the original recipe and use the malt for priming, about how much would you say is too much (or too little for that matter) to add. I realize this is a very general question but I've only used malt to carb one time in an IPA recipe.
  9. I wanted to see what the experts on here think. I recently ordered the Double Black Diamond stout recipe from MB (here's the page http://www.mrbeer.com/product-exec/product_id/1317/nm/Double_Black_Diamond_Newly_Reformulated_). I ordered just before they reformulated it and I believe the kit I'll be receiving uses London ESB liquid yeast as opposed to the Safale S-04 yeast it currently has listed. To make a long story short, I'm planning to start on an imperial stout for consumption during the holiday season/New Years'. To boost the AVB%, I also ordered the Robust UME to add and I'm considering adding maybe 1/2 cup of brown sugar as an adjunct (maybe not though). A few days after I placed my order, I began to reconsider the Robust UME as I'm becoming a bit concerned that it may be a bit too astringent. My question, what do you think? Is the robust malt going to add too much with the 2 St. Patrick's Day HME's already in the recipe?
  10. alright, well I think I finally have things under control. The temp is still a bit low ~44 but it's on its way upwards. Thanks for the feedback. I'm definitely going to try the 3/4's method to figure out when to warm it up again. I'll keep you posted about the outcome, I'm going to condition this one for a few months, hoping to break it out in the summer sometime.
  11. I may have posted a detail already about my current brew. It's a modified "Powerful Patriot Ale" off of MB's recipes. Same HME's, a packet of booster, and Liberty and Tettnanger hops. I'm using Saflager W34/70 and I pitched it around 60-ish degrees. For a few days, my fridge was malfunctioning and the temperature fluctuated between 50-65 degrees F. To keep the story short, I replaced the bad fridge with a new one and now my lager is sitting in there nice and cozy at ~38 F. :freeze: How likely am I to be plagued with steam beer at this point? When's the best time to go for a diacetyl rest? I've heard time cures all with lagers... I'm hoping that's true!
  12. I've done both ways. Doesn't really make too much of a difference. What exactly do you mean by oxidation?
  13. ahh OG 1.080... that's the good stuff... but anyways, I'd probably agree, more of an imperial stout in my humble experience. I think the hops aren't the regular variety for an IPA and although the yeast you're using can be used for all sorts of stuff, I've noticed it's in more stouts. Again, just my limited knowledge there.
  14. I recently pitched W34/70 in last night for something similar to MB's "Powerful Patriot Ale" ('cept this one's a lager). It's my first time going for a true lager with real lager yeast. I refrigerated the wort for about 30 min after boiling to make sure it was a low enough so as not to produce any steam beer effects. The long of the short of it is, I'm fermenting it in a closet with a fairly consistent temp in the mid 50's-low 60's depending on the time of day and night. Is this too high? I also noticed this guy mentions that top fermenting and bottom fermenting beers are named such because ales tend to form foam at the top and lagers don't. My lager currently has some foam on the top (so at least we're making alcohol :cheers: ) but does that mean the temperature is too warm or is it just the yeast making CO2? I do notice that my krausen is mostly just foam whereas my ales tend to have yeasty bits floating on top. What do the experts think?
  15. "Bull" post=319812 said:What Dave said. Use the LME or DME instead of the booster. You'll be glad you did. On the subject of using actual malt instead of booster, about how much LME or DME would equate to the amount of alcohol and body added by a packet of booster?
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