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HermCardona

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About HermCardona

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  1. Thanks! At least there's hope. I only took the chance because my previous two batches of Staggerback took more than 10 days before the PET bottles began to get hard. I bottled three PET bottles to use as tasters and they were still completely soft. Thanks again!
  2. Two days ago I bottled 16 oz flip-top bottles with one drop of Cooper's Carbonation Drops. Today I noticed that I should have used 1 1/2 drops and added the extra 1/2 drop to each bottle. Did I save or ruined the batch? It was the Staggerback Stout recipe.
  3. "Wings_Fan_In_KC" post=343785 said:Tiiiiiiiiiiiiiiiiiiiiime is on your side............ Time indeed was on my side. All the bottles carbed properly, and this is probably the best recipe I have brewed so far. I'm a wheat bear fan, but this stout was absolutely delicious! Cheers and thanks for all the advice! :chug:
  4. I have a pound of Briess Bavarian Wheat DME (65% Wheat/35% Barley) and two cans of MB All American Light. I want to make two batches of the following recipe: 1 can MB All American Light HME ??? Bavarian Wheat DME 1/2 oz Tettnanger Pellet Hops 1 Smack Pak of Weihenstephan Weizen Liquid Yeast I have never used DME in my recipes. When and how should I add the Briess DME? Is one pound enough for two LBK batches?
  5. "HermCardona" post=343740 said:My Staggerback Stout bottles are still soft after 10 days. The flavor is delicious and I'm willing to wait the required conditioning time (patience is a requirement). But I'm having my doubts about this batch carbonating properly. None of the bottles of my other batches have been soft after 10 days. I followed Mr. Beer's priming chart instructions. Never had this problem before. Any suggestions? Yes indeed! Time is on my side :chug: Bottles are getting hard. Sampled one yesterday and it was delicious with nice carbonation, good head, and awesome taste. Thanks to all for the good advice!
  6. My Staggerback Stout bottles are still soft after 10 days. The flavor is delicious and I'm willing to wait the required conditioning time (patience is a requirement). But I'm having my doubts about this batch carbonating properly. None of the bottles of my other batches have been soft after 10 days. I followed Mr. Beer's priming chart instructions. Never had this problem before. Any suggestions?
  7. All is well on day two! The yeast is awake and working overtime Thanks for the advice! [attachment=11664]Brigid_day_two.jpg[/attachment]
  8. "mashani" post=327919 said:As Christ872 said, do not use the DownUnda yeast. Smack the 3787 pack and use it. Ideally you should make a starter, but the 3787 is a beast and will be ok without one, it just will produce more esters and phenols (fruit and spice), which in a Belgian isn't necessarily a bad thing. *if nothing happens* for say 3 days, then toss in both packs of the DownUnad yeast. But I don't think this will be the case, more likely foam will be blowing out your lid at 3 days. RE: Brigid's Blonde Recipe: I pitched the Trappist yeast yesterday. Kept wort at 70 degrees overnight. This morning for the first time no krausen! May have to follow the three day advice.
  9. "BigFloyd" post=335140 said: "bsett" post=329636 said: Will I have a problem if I carb-condition at an indoor temperature that may be close to 80 degrees F? I’m already planning ahead for the summer here in So Cal where my indoor AC temp will be around 80. I have a cooler with blue ice packs that should do the job of keeping the LBK temp down for the fermentation period. Do I need another cooler to insure that the temperature doesn't kill the last bit of yeast required during carbonation? Keep it as close to 70*F as you possibly can. Carbonation is a form of fermentation. Running it at too high of a temp can possibly cause some off-flavors. I have a similar problem here in Florida. My choices are 66 to 70 in my fermentation cooler, or 76 to 78 in the air-conditioned house. What do you expert home brewers recommend?
  10. I got three LBK's and am trying to build a decent pipeline. It goes like this: American Light Czech Pils Bavarian Weiss Herm's Hefe Herm''s Staggerback Stout Herm's LBK IPA Herm's Doppel Ingredients in the mail: St. Brigid's Blonde Herm's Hefe :chug:
  11. UPDATE: All went well. Couldn't wait to taste it just 3 days into carbing. This is going to be some good stuff! Cheers!
  12. Not yet, I ordered my STC-1000 to modify an old fridge and turn it into a fermentation chamber. This recipe may have to wait a bit. On the other hand I could try fermenting with US-05. I know it would change the flavor, but I'm open to experimentation. I have three LBKs and I'm trying to build a decent pipeline. Any suggestions would be most welcome
  13. Hi all! This MB Recipe states that the ABV is approximately 5.7% The recipe calls for two cans of Oktoberfest HME @ approx 3.7 each. It also gives the approximate gravity readings at: OG: 1.082 (approx.) -- FG: 1.016 (approx.) When I plug these numbers into my "Brewers Friend" app, I come up with an approximate ABV of 8.66. Adding the individual ABVs 3.7 + 3.7 = 7.4 So, which is it: 5.7, 8.6, or 7.4? What am I doing wrong? I'm brewing this recipe on Monday and would like to know the actual specs. Thanks!
  14. [attachment]krausen overflow.jpg[/attachment]
  15. Yeast went to work right away. I pitched around 1:00PM Yesterday, by the end of the day my LBK had filled with krausen. This morning I had krausen overflow from the LBK!
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