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Franklin Brewer

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About Franklin Brewer

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  1. "mashani" post=374757 said:Never had that happen with the 750ML coopers pets. Never used the 16oz ones. Unless the 16ozers are truly defective animals, I'd expect any batch that would budge the bottoms of my PETs to explode glass bottles. I have never had a problem with glass. I usually batch prime those though and use slightly less sugar.
  2. "Duff" post=374700 said:How many times have you used the bottles? I only did a few batches in PET bottles but the non-Mr. Beer PET bottles I purchased warped on the 3rd time I used them. It is part of what drove me to go with glass. It was the second time I used them. I will not be buying any more plastic.
  3. "TimeTraveler" post=374694 said:Yes, I've had that problem. I've also started to have some of them fail to hold carbonation. I eventually will replace all my PETs with glass bottles. They aren't worth the hassle. Yeah, I bought some extra pet bottles when I started brewing, which was around Christmas, and I wish I hadn't now. I will do all glass when the plastic stop holding carbonation. The one liters do make bottling go faster though.
  4. "RickBeer" post=374674 said:Clearly either putting too much sugar in the bottles OR bottling way too soon. Are you waiting at least two weeks before bottling? For 1/2 liter bottles, Mr. Beer recommends 1 TEASPOON. Are you doing a TABLESPOON? Most people use less than Mr. Beer says (although a teaspoon won't cause the issues you describe). I do 65% of Mr. Beer levels. A teaspoon did cause the issue I described.
  5. "Photon Brewing" post=374654 said:Ive had that happen. Not a problem when theyre still in the box. A real pita when putting on a shelf in the fridge and hoping they stay upright. Id assumed I overcarbed a bit. No big deal. Next time. just use a bit less sugar. Yeah, I keep them in the box when conditioning at room temps so it is no big deal. I did the kolsch recipe from mr. Beer which used a liquid yeast that required lower than room temp fermentation temps so I put them in the fridge after a month at room temp conditioning to condition at lower temps for a while. I am worried about oxidation as they kept falling over. I think I finally got them all situated so that they are all standing. I have them in a mini fridge that isn't large enough for the box and the wife wouldn't be too happy with me taking up that much real estate in our kitchen fridge.
  6. I use mr. Beer recommended amounts and yes I know the consensus on here is that is too much. I always ferment for three weeks. I was just curious if anybody else had noticed that the 1/2 liter pet bottles seemed to bulge worse than the liter bottles.
  7. I am having trouble with my 1/2 liter bottles bulging on the bottom during the carb/conditioning phase. They bulge so much that they do not stand. They fall over. My one liter pet bottles occasionally bulge some at the bottom but never to the point that they won't stand. Has anyone else had this problem?
  8. "haerbob3" post=364717 said:yep it will condition out It may take several months it sounds like it is the white labs strain It was the wyeast.
  9. "Franklin Brewer" post=363414 said:http://www.mrbeer.com/product-exec/product_id/1269/nm/Shade_Tree_Kolsch I brewed the shade tree kolsch using the ingredients and recipe from the mr. Beer site. I used the german ale liquid yeast that came with the recipe. I have the fermenter in a wine fridge right now at around 55 or 56. I plan to bottle this weekend. After bottling, should I let the bottles condition at room temps, at fermentation temps, or at some other temperature? Also, what effect will it have on the recommended conditioning time? Thanks. My shade tree kolsch had a strong sulfuric smell when I bottled it. Is there any chance that this was caused by the yeast strain, German Ale liquid yeast, rather than bacteria? Also, the smell is still in the lbk after a good cleaning. Will this affect future batches? Thanks for any help.
  10. http://www.mrbeer.com/product-exec/product_id/1269/nm/Shade_Tree_Kolsch I brewed the shade tree kolsch using the ingredients and recipe from the mr. Beer site. I used the german ale liquid yeast that came with the recipe. I have the fermenter in a wine fridge right now at around 55 or 56. I plan to bottle this weekend. After bottling, should I let the bottles condition at room temps, at fermentation temps, or at some other temperature? Also, what effect will it have on the recommended conditioning time? Thanks.
  11. "Drink It" post=362321 said:$30 , that's $15 a 6 Do you only get 12 bottles out of a batch? I usually get 22 or 23 12 ounce bottles.
  12. "Deejay" post=346180 said: "bigT" post=331669 said:Classic American Light = Pabst Blue Ribbon with a head My budy is a bud light drinker and likes it. He said its crips and fresh tasting. I think its weak and needs a boost. I also brewed the classic american light and I had my friend try it without telling him what it was and he said "tastes like coors light". I'm with you though. I am not a huge fan of light beer to begin with so I felt it lacking. I did CAL on my first batch. It had much more flavor than the Oktoberfest I did on my second batch.
  13. Glad it turned out well. I will be trying my Oktoberfest this weekend as well.
  14. "swenocha" post=340970 said:Had a great time meeting up with Franklin Brewer at Granite City today. It's always fun meeting people from the board. Thanks for coming out, FB, and thanks for the beers. I still feel bad that the waiter added my growler to your tab... I guess that means that I'll need to meet up with you again and return the favor. Anyone else in the Mid-TN area that wants to meet up... just say the word. I enjoyed it as well. I am always up for a beer or two on the weekend.
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