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Everything posted by roadx

  1. is cold crashing a necessary step in the process?? i don't have a refrigerator big enough or a kegging system yet. but would like to try this process out. i did get the green light for a refrigerator/ kegging system. now i just need to be patient and find a deal on craigslist
  2. How often are you brewing 5 gallon batches? i usually start another batch as soon as i have the fermenter available. which is between two and four weeks depending on what style im brewing Do you do several 2 gallon batches at a time? no, i do make either five gallons or used the LBK How much time do you devote to this, including brewing and bottling? it takes me about three hours to complete a five gallon batch with LME and specialty grains and about two hours to bottle 2 case's
  3. at home i use a glass and suggest to people i give beer to do the same. fishing on my kayak in the open ocean, it's straight out of the bottle. the troob doesnt bother me.
  4. "Gluek" post=357726 said:Caffeinated too lol.. I'd try it for sure if I had been brewing when I was in college. I have also learned that the crazy experimental brews don't usually turn out as good as they sound. Still tempted to try it sometime anyway for the novelty of it. Cold Spring brewery once made a "beer" about 10 years ago they called "Hard E" for energy. It had 5% abv, caffiene, ginseng, vitamins and crap. They called it energy beer, but it was green and tasted and looked nothing like beer. Was not a bad drink really, chicks would dig it. (no offense, I mean people that like fruity drinks and not beer.) That's what this reminds me of. Tempted to try, but.. caffiene and alcohol.. I'm not much of a partier. find the recipe to hard E, post it up. worth trying an LBK size batch. hard tea anyone? What is hard tea? Is it the same as tea wine? I did find this via a search. • 1 box tea bags (100ct) • 1 lb Light DME • 3.5 lbs Corn Sugar • 2 lbs Table Sugar • 6 Lemons, cut in half • Red Star Premier Cuvee boil 5 gallons water + all the sugar for 15 min. Then Squeezed the lemons and put them in, added the 100 tea bags in a 5 gallon paint strainer... Steeped the tea for 5 min as per instructions and removed. leave the lemons in there (it's cooling as I type) and haven't yet decided whether or not to leave them through primary fermentation. copied from winemakingtalk
  5. this has been brought up before i think brewing is brewing. brew on
  6. roadx


    three twelve packs ready, four twelve packs conditioning, five gallons fermenting. i must drink too much because one five gallon batch every three to four weeks is not enough. oh.... and my apple wine is still chugging along, that stuff is going to be wicked.
  7. jet fuel is right whoooaaaaaaa :woohoo: mine is still cooking away. did a test sample yesterday and it came out to 1.005 @ 10.6% and its not done yet, stilling bubbling. :banana:
  8. my experience was similar. cidery taste and smell. i believe part of it is just the type of beer it is but most of is the beer is green. a couple months later and when i was down to just a few beers left from sampling the cidery taste faded but not completely gone. suggestion: store it away in the dark and forget about for a month. make another batch of a different type of (premium)beer.
  9. Nice! nothing like nice fast fermentation. with patience mine will get there. "philm00x" post=350970 said:roadx, yeah it's only been fermenting 2 weeks. ke another reading. if it's still the same, i'm going to bottle.expected FG was 1.026 and it already is past that. has stopped bubbling up. i'm going to let it sit for another couple days and ta Wings, one sip and the panties will disappear. My wife is quite the lightweight when it comes to alcohol. :banana:
  10. so you only had it fermenting for two weeks?? i cooked up a 2 gallon batch of what im calling Apfelwein (apple wine) on 2/22 and it's still bubbling away after almost three weeks and no signs of it slowing down. i might have to do a test sample soon this is the recipe i used 5 cans apple juice 2 pounds brown sugar 3/4 pounds cane sugar 1/2 pound lactose 1 pack Côte des Blancs yeast OG 1,090 not including lactose
  11. sounds good to me if you figure it out, i'll try and batch and whats so ew about malt liquor aka energy drinks?? :think: my wife loves her four and wine :party:
  12. problem?? just drink twice as much 12x2=24
  13. if you like long necks and bud go for the blacks, if you like the shorties and ipa's go for sierra nevadas or sam adams has shorties too
  14. use what ya got as long as its a bottle or container that has been used for carbonated beverages before. dark containers are best.
  15. ok im new but will help to the best of my ability 1. after 3 weeks in the fermentor it should be ready to bottle 2.prime bottles or rack to a bottle bucket and batch prime, then bottle 3. if you use clear bottles keep them out of the light, only reuse bottles that have had carbonated beverage in them before
  16. it's the same spigot. attach the adapter tube to your present spigot and then attach the wand to the adapter tube.
  17. "k9dude" post=344001 said:Your good, bottle that sucker up!!! wooo hoooo i was hoping for that answer :banana: the samples are killer this is going to be some good tasting brew. thanks!
  18. i have five gallons of Northern B sweet (milk) stout with 1 pound of lactose that has been fermenting for three weeks. OG was 1.054 (right where it needed to be) and the current FG is 1.020 and has stayed steady for the last week with no drop in FG. i used nottingham yeast (that was hydrated) and has been kept at 67° in the primary fermenting pale. no secondary. i understand that lactose can add .009 to the FG? you do think .020 is too high? or if i subtract the .009 for the lactose it would put the FG at .011 which puts it where BeerSmith predicts the FG should be at. by the way the samples taste great!!! so... bottle??? dont bottle?? wait another week?? your opinion is greatly appreciated. Thanks!
  19. "Screwy Brewer" post=342132 said: "roadx" post=342118 said:lets say i make a stout and saved the yeast. will this yeast only be good for the same style of beers? porters and such or can i use the washed yeast for any style beer? like wheat beer/Hefeweizen or American lager style beers? I don't see why not, I mean I've used WLP-007 for my Snowy Daze stout, washed it and used it in a rye beer. I've also made many batches of my 420 Special Wheat using WLP-001 and ECY-12, it was actually a big hit in the summer because the American yeast strains fermented cleaner than their yeastier European cousins.Think about it for a minute you're only adding at most a vial of yeast and decanting off all the starter wort so not much of the color or flavor of the original beer is left once mixed in a 5 gallon batch. If you're fussier about the colors and flavors then start a library of a few different strains but you'd be surprised at how many commercial breweries are using the same strain of yeast across all their beers and how good they taste. makes since to me but wasnt sure if it made a difference in taste between yeast brands and styles
  20. lets say i make a stout and saved the yeast. will this yeast only be good for the same style of beers? porters and such or can i use the washed yeast for any style beer? like wheat beer/Hefeweizen or American lager style beers?
  21. looks good i just cooked up a 2 gallon batch 5 cans apple juice 2 pounds brown sugar 3/4 pounds cane sugar 1/2 pound lactose 1 pack Côte des Blancs yeast OG 1,090 not including lactose added cane to bring gravity up to 1.090 12% ?? hopefully how long does it usually take to ferment? and are you going to make it sparkling? if you are how much sugar do you add?
  22. oohhhh nooooo i have to try this. another project i dont know what im doing.
  23. thanks ditching the Nottingham and going with a champagne or wine yeast (maybe a Riesling wine yeast D47) and bump up the sugar to two pounds, lower the lactose as suggested. i think i'll leave the spice's out for my first run. i guess i will bottle prime it the same as beer?
  24. i have read quite a bit and watched the you tube video's but your input would be greatly appreciated! my LBK is sitting idle so.... i thought this would be a good learning opportunity to ferment something. my plan is two gallons of no preservative apple juice, 3/4 lbs of lactose,1 pound of cane sugar and half pack of Nottingham yeast. this sound ok? what would you add or subtract for a semi-sweet/ or maybe i should say semi dry beverage? i have heard fermentation takes from days to months! what should be the expected time for OG 1010 and a FG of 1.000? 13 something ABV. is Nottingham up to the task? and we (my wife and I) would like it sparkling, how much priming sugar is needed at bottling time. THANKS in Advance you guys and gals rock
  25. im new to this and have only capped 4 cases. i have a black wing capper i bought from MB and my mom gave me one that looks like it from the twenty's LOL. both work but i find the wing capper is the fastest. the bench capper allows me to use any bottle.
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