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About Sundance

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  1. So I have been reading "How To Brew" and my big interest as a relatively new brewer is in yeast strains. I read in the book that you can go to local breweries (micros or brewpubs) and ask if they can give you any extra yeast they have. He says that if you're lucky to be there on a day when they have extra yeast on hand, and as long as you have a sanitized jar with you, you should be able to just go ahead and take the yeast they give you and pitch it right away. Seems to me like if they'll give it to you for free, it's an amazing way to get a high-quality yeast! I was wondering if any of the homebrewing veterans have done this, and if you have any insider tips about how to go about getting yeast this way.
  2. Thanks for the replies, fellow brewers! I think Big Floyd is onto something. I tend to move my LBK to a table right before bottling and bottle it straight from the LBK (albeit with a wand). I probably have extra suspended yeast. I definitely allow my brews enough time to bottle condition before tasting, so that is not it (6 weeks conditioning still has a yeasty taste) So for my next brew (Canadian Blonde) I will make sure to cold crash the LBK for 4 days and batch prime in a second bucket. I hope this will do the trick. In the meantime, I will chill a couple bottles of my current brews for a week and see if that happens to cut down on the yeasty flavor. Thanks for the help -- once I eliminate this mistake from my brewing I'll actually be able to share my homebrews with others!
  3. Every brew I've made so far (admittedly only 4) has a prominent yeasty taste that takes WAY too long to condition out. I wonder what is causing this and what I can do to prevent this, or is it typical of Mr. Beer brews? Would cold-crashing the LBK 2-3 days before bottling help? I've also read that too much time on the trub will cause yeasty flavors, but I've never left a brew in the LBK more than 3 weeks. Or could it be that I just need to leave the bottles in the fridge for a few more days before drinking? Right now I'm chilling them at least 2 days before drinking. Thanks for you help!
  4. Thanks, guys! Jamaica Mon looks like a cool brew. And thanks for the tip about American Ale yeast, Screwy. I think I'll go with the 1776 Ale (thanks for the recommendation, JWB), and maybe do a Canadian Deluxe refill because for some reason I've become obsessed with brewing the Canadian Ale. Maybe dry hop some Saaz or Glaciers. Just shots in the dark with the hops, though. I actually brewed the Who's Your Hefe? recipe back in April so luckily I've got a nice crisp wheat beer to drink now. That's a really good recipe, I recommend it!
  5. I don't have a basement. Thanks for the Safale 05 recommendation, it looks like it can ferment at the temperatures I have. I'm really just looking for Mr. Beer recipes people have tried that they think are good summertime brews. I'm not trying to make a Bud Light clone per se. I figure I can't make something like that at this point because I can't brew lagers right now.
  6. That's part of it -- the room where I am storing my LBK probably has a temperature fluctuation between 69 and 75 during the summer, and I wouldn't want to get a liquid yeast unless it was cooler outside and the temperature could be more consistently at 68-69. That particular yeast/recipe doesn't matter that much, I just was seeing what recommendations people had for different clean, crisp, refreshing recipes.
  7. "haerbob3" post=380629 said: "Sundance" post=380620 said:I wanted to make the Shade Tree Kolsch, but thought better of it since the fermenting temperature of the liquid yeast can't go over 68 -- I don't want to risk it. Your recommendations for a summertime brew are appreciated! Where did you get that info?? Kolsch yeast is an ale yeast and does not require lager temps. All yeasts have the same basic handling procedures Could be a typo but the German Ale Liquid Yeast description puts the temp range at 55-68. "Christ872" post=380630 said:1 -- BrewMax LME SoftPack - Pale 1 -- 1/2 oz Saaz 1 -- Can of Grand Bohemain Czech Pilsner go to the higher end of the carbonation. Nice, light, refreshing and crisp. Thanks for the recommendation!
  8. Just wanted to get your thoughts on what brews are good for the summer (drinking and brewing). I'd like to make a beer that I can enjoy in August -- something light and crisp, and something my picky family will enjoy (can't get too complex on them). I'm thinking about the 1776 Ale, which seems to be popular. Is that a good summertime one? I thought of replacing the Smooth LME with Pale just to make it lighter, but maybe that's a bad idea. I've also thought of making the Canadian deluxe refill with some Saaz hops thrown in. I wanted to make the Shade Tree Kolsch, but thought better of it since the fermenting temperature of the liquid yeast can't go over 68 -- I don't want to risk it. Your recommendations for a summertime brew are appreciated!
  9. The Cowgirl Honey Light recipe took about 8-10 weeks in the bottle before it tasted really good because of its high adjunct ratio.
  10. I may be off base here, but if you want to spend a few more bucks, getting a good liquid yeast would probably help the flavor out, too. From what I've heard and read on this forum, yeast makes just as much if not more of an impact on taste as the other ingredients do.
  11. Do the Cowgirl Honey Light recipe replacing the Booster with DME or LME. This recipe uses a cup of honey and some grated ginger, and has a nice flavor. It takes a while to condition, though, mine wasn't quite ready at 4 weeks.
  12. "HazardousBrewer" post=358429 said:Resurrecting this thread. The House of Representatives voted 58-33 On April 2nd for a bill to make it legal to brew beer at home in Alabama. Rep. Mac McCutcheon narrowly fought off, with a 40-36 vote, an attempt to amend the bill and require home brewers to register with their local sheriff. The bill now moves to the Alabama Senate. What a travesty. What is the world coming to? People brewing their own beer at home?! What will be next? LEGALIZED CRACK?!! Actually this hobby is kind of addictive...
  13. I have found the same thing to be true, Bingman. Tried some Cowgirl Honey Light at 3 weeks conditioning (so that's 5 weeks in the bottle total) and it was undrinkable. It's gonna need another month at LEAST. Strange, though, because I tried it at 1 wk conditioning and it was OK. I'll try another one this weekend to make sure it wasn't a fluke. I also agree with ScottyP, in retrospect I probably shoulda replaced the Booster with LME, but there ain't much I can do about it now. I also used raw honey, which I read is not a great idea, so maybe that screwed up things too. Oh, beer!
  14. The Cowgirl Honey Light Mr. Beer recipe takes 1 cup honey, along with Booster, Saaz hops, and some grated ginger. I made it and it will be ready to drink in a week or two. Edit: pertinent to this topic, it uses the Classic American Light HME.
  15. The Screwy Brewer website has some great tools on it, including a bottle priming calculator: http://www.thescrewybrewer.com/p/brewing-tools-formulas.html#bpc Doing a quick number crunch on there, it looks like the 3/4 tsp is closer to being correct. Check it out, it's pretty cool.
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