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Everything posted by 4stringdude

  1. Brewbirds, I was just about to do the deed when I read this message. That was a close one. Luckily, I have the space to store it. I have a 1.5 cases of this brew. If I can save it I'll be pretty happy. I will be looking forward to updates.
  2. Thanks for the idea RickBeer. I'll do that.
  3. "Wings_Fan_In_KC" post=390118 said:Uh Oh. This is not a problem that time will heal. See thread: http://community.mrbeer.com/forum/8-new-brewers-and-faqs/302950-chlorophenol-question That's what I had read on other sites. I was hoping someone might have a solution. Live and learn.
  4. I am on the verge of dumping a Pale Ale I made a couple of months ago. I made the mistake of using tap water instead of bottled. It has a band aid taste that I just can't get past. I filtered the water through my Brita pitcher thinking it would be good to go. After getting the bad taste I checked a report on the city water supply and they use Chloramine for purification. I should have checked first. Anyone know of any help for this problem? Or should I just chalk it up to experience and wash the bottles out?
  5. "Da Yooper" post=390054 said:There are a few things however that you will need liquid to stay well within style. That was why I was happy when Danstar released a dry saison. A couple more days to bottling so will soon be able to tell how it stacks up. I understand what you're saying. For now I have been able to get dry yeasts for the styles I've brewed. I have a packet of Belle Saison in the fridge. I need to get a good recipe and put it to work.
  6. Hey Elko, glad things worked out. FWIW, I have been happy sticking with dry yeast. I have had great success so far with the varieties I've used. I think the smack packs are expensive. Then if they fail you are out that money. Plus you have the stress of looking into an alternative yeast. Brewing day should not have added stress. For now I am going to stick to dry varieties.
  7. A 3 gallon would be great. You could still keep with 2.5 gallon batches. The extra head space would be filled up by the CO2. I brew 3-4 gallon batches in a 5 gallon fermenter with not probs at all.
  8. I've only used the smack packs a couple of times. I always smack them the night before. They are usually plump the next morning. I always feel around for the nutrient pack and corner it. After smacking I feel around for it to be certain I hit it. So far so good.
  9. "hindey19" post=389559 said:Also, I've been toying around with the idea of using an ale yeast, I've heard of successful batches this way. I only bring it up because while I have a dedicated fridge, I don't have a proper temperature control mechanism just yet, and by the time I buy/build one, it'll be too late to brew a proper lager. Anyone use an ale yeast for a lager type and have a good recommendation? I am in the process right now. I am using Nottingham and keeping the temps around 57 F. According to the specs it will ferment down to about 54 F. I am fermenting a Vienna "Lager" and hoping to get close to a lager quality. I still have a week in the primary, but so far so good.
  10. If these were fresh raspberries they may not have a high sugar content. The activity of the yeast may not have been vigorous enough to really notice.
  11. Sound great! Could you post please post your recipe?
  12. Hey guys, thanks for sharing these projects. I have rigged up my own heating and cooling devices, but most of these look cleaner. I may have to do some changes in the future.
  13. I use a large colander lined with a layer of sanitized cheese cloth. I started out going commando, but now I always use hops sacks. To each his own.
  14. Glad to hear it came out good. I've had some chilling for a week. I need to break one open. I've been waiting for SWMBO to wrap up a Masters class so we can both enjoy it. She's done tomorrow then it's time.
  15. If it is a bit cidery, it my be to young. How long has it been in the bottle?
  16. I totally agree! This site is great and I love brewing. I bless my wife for tolerating me through it all.
  17. That is a long time to wait for a brew. I hope it turns out as good as planned.
  18. That is the bad thing about Stouts, by the time they reach perfection, they are gone!
  19. "BigFloyd" post=386316 said:Simply let it naturally come back up to the upper 60's then gently rock it a little to get some yeast back into suspension so they can finish eating any fermentable sugars that remain. When they're done, crash it again. :chug: +1 The yeast will become active again when they hit temperature.
  20. Patience, the ingredient not listed in the recipe.
  21. Welcome to the site. You are adding a lot of sugar to this brew. It will up your ABV. The booster is just corn sugar. Adding the brown sugar will actually not add much flavor to the final brew. Adding LME or DME will be a better thing. It will add flavor plus up the ABV. Be careful to not overdo it or you will alter the balance of the beer.
  22. Congrats on your success and welcome. This is by far one of the most active and helpful brewing forums I've found. Be sure to follow RickBeer's search advice. The search feature on this site leaves much to be desired. However, just about any question you may have has probably already been asked and answered.
  23. I've always used a half packet per LBK and had good results so far. I actually weigh the grams of yeast so I know I'm right on.
  24. With a stout you should expect a longer conditioning time. I brewed a stout back in February and it was pretty good by May. I was lucky enough to have a certified beer judge taste it in May. He said it was a pretty good dry stout. It has been better each time I taste it. Where a stout is concerned, patience is your friend.
  25. I thought I would give an update on my first all grain. I gave it a taste last night. It is pretty good at this stage. I think it lacks body. It certainly smelled and looked like a brown ale. I feel pretty good about it so far. It has been bottle conditioning for 2 weeks. I know it's early, but I just wanted to give it a try.
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