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Prodigy829

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About Prodigy829

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  1. Started my first actual lager a couple weeks ago, using the La Vie Boheme recipe kit. Before starting I read up on the differences of brewing lagers and ales in Palmer's Brew Guide, and one thing he mentioned was the sometimes need for a diactyl rest. Palmer says that after fermentation you sometimes need to raise the temperature of the brew to give the yeast a diactyl rest before you lower the temperature for the lagering time. However, the book states that the rest is only needed sometimes depending on pitching conditions, but isn't real clear as to what those pitching conditions that would cause the need for the rest to be. So now I'm at the point where I need to decide whether to raise the temp or lower it and was wondering if any of you folks knew what conditions at pitch time would indicate that I need to do the rest? Cheers!
  2. Getting ready to bottle my oktoberfest brew, but between work, home renovations and excercising off last weeks beer my time schedule has been pretty full. I recently got a new dishwasher that has a sanitize setting, and was planning to use that this time around to sanitize the bottles, but I'm not sure on how long the cycle takes and how long it will take to for the bottles to cool off afterwards and be ready to fill. So I was hoping to be able to sanitize the bottles one day and do the actual filling another day, but how long can you wait before you need to sanitize again? I imagine if I were to keep the bottles closed up in the dishwasher I would be able to wait a day or so, but chances are SWMBO wouldn't take to kindly to that, unless I planned ot wash all the dishes by hand...which I don't. So if I take them out what would be my best bet to maintain sanitazion? Cover the bottle tops with plastic wrap or not worry about it? Or am I doomed and need to find time when I can sanitize and bottle on the same day? Thanks all!
  3. I've had a couple of overflows and each time I've taken the lid completely off cleaned the area with the sanitize solution that you get from Mr. Beer, and put the lid back on and I've had no problems. As long as you limit the time the keg is open there isn't too much to concern about.
  4. Sorry for the lack of info. According to the stick on thermometer the keg has dipped down to 60, probably lower during the night.
  5. Well I made it through the summer being able to keep my brews cold enough using a cooler and ice packs, but now the weather has shifted and I've having the opposite problem. The house is getting too cold, and I'm too poor (read as cheap) to heat it the entire house to 70+ just to keep my brew warm. So my question to the Borg is, how do you all keep your kegs warm during the winter months? I currently have it wrapped in blankets, but that hasn't helped it much since there isn't any heat coming off of it for the blankets to retain. I've also been heating up a small heating blanket, and putting that on the keg, but since I don't have a plug near the keg, I can't keep the blanket on so the heat quickly dissipates and not much good is done. Furthermore, how is this brew going to turn out? It's been in the keg for 2 weeks now, the primary fermentation finished within good temp ranges, but now during the cleanup the yeast have probably fallen asleep. If I get the temperature up again, will the enough yeast wake up to finish cleaning it up? Should I try to repitch after I can get the temp up? Should I even bother worrying about it since this is a non-competition brew and the primary fermentation was completed in a good zone? Thanks all!
  6. Buttering hops sound absolutely delicious, but never used them. I take my bittering hops out after the boil time for them in order to get the proper bitterness. The only hops I've left in are aroma hops. Cheers!
  7. Wouldn't be too concerned. Brewing at high temps for extended periods is no good, but the yeast that comes with the recipies usually has 76 as the high for it's preferred range. One degree over for a few hours shouldn't have an effect. Cheers!
  8. According to this you should be able to sell your frozen brew for $2000 a bottle! http://draftmag.com/beereditor/a-single-beer-fetches-2000/ Wouldn't mind getting my hands on one if one of the buyers wanted to donate it to me.
  9. And to answer your original question about dumping it...don't! At least not at first. Give it some time to see what will and won't condition out, even as much as another 2 months. After that give it another swig and see if it's any better. If it still tastes like swill, maybe you can re-purpose it or donate them to a friend with a less attune palate. I hate to see any beer...even off-flavored...go down the drain. Cheers!
  10. The recipe for the Oktoberfetivus calls out for 3 - 6 weeks of lager time. IMOH the Mr. Beer website and recipies tend to estimate on the lower side. The basic preached waiting time is 4 weeks in the bottle, but with the additional sugar you've added you may want to wait another few weeks for everything to mellow nicely. I plan to make this brew in a couple of days and was planning to let it sit at least 6 - 8 weeks. That's not to say it won't be fine to taste a little earlier. I don't think I've made one brew that I've let sit for the entire suggested lager time before I've taste tested it. Try one after 4 weeks and another a week after to see the difference. It'll of course continue to get better the longer it sits. Cheers!
  11. I never quite understood the purpose of the sanitary liners for the baby bottles myself, keeping in mind I don't have any kids yet and so never really put to much thought into it. But it seems to me if you clean and sanitize your bottle or LBK there isn't a problem. A liner may allow you to skip that step, but I would still want to santize it before I filled it with my brew, just to make sure nothing is tainted...so that would kinda defeat the purpose.
  12. As hard as it may be, follow the 3-4 rule. 3 weeks in the LBK and 4 conditioning at room temp. I'm also a fan of the "place marked bottle in the fridge every week to see the difference". In my experience it's the best way to see the changes for yourself. It's one thing to read a bunch of guys telling you to wait, but totally different when you taste the results for yourself. Whatever you do don't pour out that beer! Give it some time to finish up, and keep on brewing!
  13. I've used beerlabelizer.com for all my brews. The first one my wife went all fancy with and printed it out on a glossy finish label paper. It made putting them on a heck of a lot quicker, but the ink ran on some of the labels during printing so I had to pick and choose the best ones. My second brew I made the label on the website and just printed it off on a laser jet printer at a kinkos. It took time to cut them all out and then I pasted them on the bottle with a little milk, but they came out looking good too. Here are the results, the Pale Ale was the glossy label paper, the Cherry Wheat is the regular paper.
  14. I recently brewed a cherry wheat and taste tested one a week ago. I was impatient and only had it in the fridge for a couple of hours so I still had cherry particles in the pour. The bits definitely won't hurt you (I'm still kicking at least) not sure how it might affect the flavor though. This beer was still young so it would be hard to tell if the bits of cherry I was drinking was really affecting the flavor yet. I would definitely say to cold crash it in the fridge for a couple days to try to let things settle as best they can and when you pour do so as smoothly as possible to not disturb the trub and fruit particles on the bottom.
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