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About John1801

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    Brewmaster in Training

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  1. Table sugar for me easy to use and I've always have on hand. I use screwy brewers priming cal. to get the amount needed for the type of beer I brew (http://www.thescrewybrewer.com/p/brewing-tools-formulas.html#bpc). Just the way I roll.
  2. If you got movement inside the fermenter you have fermentation. Let it go 3 weeks then bottle (Perving is good but don't get overly stressed).
  3. First 68 deg. is fine next time get it a little lower incase you have spike during the first few days (say around 64-65). Floaters is a good indicating of fermentation not always but most of the time. Clear bottles are OK for your beer, insure you give a good cleaning and sanitize them before use, keep them out of direct sunlight also insure you have the right amount of sugar for carbonation http://www.thescrewybrewer.com/. I wish you luck on your first batch and look forward to your results.
  4. I have nothing bad to say about going commando, I still do it from time to time, but there are times I want to eliminate a lot of trub in my kettle and even if I use the Hop Spider I'll still cold crash. I like the way my beer comes out nice and clear with no or hardly any trub in the finished product.
  5. Just so you know it cost just a bit more than $10. Stainless Steal and custom hop bag from Wilserbrewer. PVC has a tendency to melt over boiling wort.
  6. Keep fermentation temps at constant range during all of fermentation. this will improve the quality of your brew and help to eliminate any off flavors. Your yeast will love you for this as they don't like wide temp swings and will help produce a quality beer.
  7. I have a few of the green bottles, however after bottling I store all my bottled beer in a closet until I drink them and when I'm ready I almost always leave in fridge until I open to drink the beer.
  8. You could use the Coopers malt but it takes a little adjustment by cutting the malt down to the amount you plan to brew then storing the rest. Its not recommended for the New Brewers because of the level of expertise we have when first starting this adventure of brewing. If you still want to try I'm sure there are threads on this and other sites explaining how to do it.
  9. Go ahead perv your beer although some won't admit to it we all do. leave the lid on and look through the LBK with a flashlight it works for me. I perv at least twice a day when I have one in the chamber(it's the way I roll).
  10. Rick you are right but I prefer my beer to be conditioned and carbed if its only 2 gal.
  11. Why waste beer go 3 weeks on fermentation and then bottle 2.1 gal. is all you get so don't take a FG and bottle it all. IMHO
  12. John1801

    1st brew!2

    How did it taste? Need feed back on this first brew. was it good or so-so?
  13. I label the box w/ all info ie: beer, when bottled, ABV ect. and only mark caps when I go to the Lake and plan to share.
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