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Everything posted by Bluejaye

  1. Oh, yeah. That's true. No pain no gain...
  2. That's pretty good. I always reserve a cup or so of the boiling water that I mix with the extract, and pour it into the can to get every last drop. Every once in a while I'll read a post here about how Mr. Beer overestimates the ABV, and I've always been very close, so I wonder how much extract people are wasting.
  3. Are you sure your hydrometer isn't broken?
  4. That's the one I have. Unless something has changed, I fit one LBK at the very bottom and 2 side by side on a shelf. I did eventually cut all of the plastic off of the door, but that was to fit a 6 gallon fermenter inside.
  5. Something like this: https://www.amazon.com/gp/product/B002TKJTNI/ref=oh_aui_search_detailpage?ie=UTF8&psc=1 Holds 3 LBKs Any really, just get one without a "freezer" if you can.
  6. I feel a Landbier should really be some sort of German Lager yeast, but I am going to make this a Saison given the time of year, and what I can get at my LBHS. I know JJ liked them. I prefer session beers so I reduced the grainbill a tad in proper proportions, I like about 9lbs in my recipes. I saw Polaris at AIH last time I was in, I am excited to try it. 2 lbs Vienna Malt (Weyermann) (3.0 SRM) 5 lbs Pilsner (2 Row) Bel (2.0 SRM) 8.00 oz Cara-Pils/Dextrine (2.0 SRM) 2 lbs Munich Malt (9.0 SRM) 0.25 oz Polaris [18.0%] - Boil 60 min 0.25 oz Polaris [18.0%] - Boil 22 min 0.50 oz Polaris [18.0%] - Boil 7 min 1 pkgs Belgian Saison (Wyeast Labs #3724) Batch Size: 5.50 gal Style: Saison (25B) Boil Size: 6.48 gal Style Guide: BJCP 2015 Color: 5.2 SRM Bitterness: 36.7 IBUs Boil Time: 60 min Est OG: 1.047 (11.8° P) Mash Profile: Single Infusion, Medium Body Est FG: 1.010 SG (2.4° P) Fermentation: Ale, Two Stage ABV: 5.0%
  7. Welcome back. Lots of new people have come, at least one has passed. Brew on.
  8. Bluejaye


    That should be fine with Citra. Brew on.
  9. Looks great. I'm having a hard time finding that hop local. Or that hop and yeast mail-order.
  10. Sure, sounds good. I probably won't brew this for another 3-4 weeks.
  11. Thanks for the recipe. I'm going to brew this, too. In memory of JJ.
  12. There won't be any foam with the bottling wand, you'll see. It will become your favorite brewing tool.
  13. This has been one of the best threads I've read in a while, keep it up.
  14. The only question I can answer is that the yeast isn't going to impart any flavor in the bottle. I don't see any reason why you couldn't force carbonate it in a keg, but, no experience with it.
  15. Trying new things is all part of the fun! Doing this step isn't required at all, as others have pointed out. But part of the fun in life is experiencing new things. I would have never used gelatin with my extract brews, but I have found it useful in my all-grain brews, and especially with yeasts that don't like to floc. like some of the Kolsch yeasts. What you bought is the correct stuff. Any unflavored gelatin is fine. I can only say how to do it for a 5 gallon batch. If you are doing a 2 gallon LBK batch, you'll have to adjust the amounts. These are my notes on how to use it, gleaned from several sources: HOW TO CLEAR YOUR BEER WITH GELATIN Cool the beer as cold as you can (crash cooling), you can do this in a fermenter or keg. The colder it is, the clearer the final beer will be. I've had good results at 18-20C, but for crystal-clear beer you need to be at 5C or cooler. Don't freeze it... In a lidded pot, add 1 packet (1 tablespoon) unflavoured gelatin to 250-350 ml (1 to 1.5 cup) boiled and cooled water (20C/room temp or colder). Let sit 20 minutes to 'bloom'. You'll notice that the gelatin will swell, from small prills to balls 0.5-1 mm in diameter. Heat gently, in a pot covered with a lid, to 150F. Remove from heat, keeping covered, and let cool to room temperature. Add to top of cold beer. In 2-3 days, beer should be super-clear. You can bottle at this point. If in a keg, you can begin carbing as soon as the gelatin is added.
  16. I can confirm that AiH has it, I picked it up in-store a few weeks ago (and brewed with it last weekend).
  17. I do, but it isn't necessary. I do it because I prefer to clean out my fermenter at a different time then bottling day.
  18. And this would be called feeding your yeast, which will make them active again, so give it more time before you bottle.
  19. If you are going to transfer to a secondary, you'll need some food grade hose long enough to go from the spigot of one, to the bottom of the secondary. And it will need to be sanitized, etc. But, since this is your first brew, I wouldn't do this. The worst that is going to happen is your cider might be a little cloudy. But, who cares?
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