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JohnSand

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Everything posted by JohnSand

  1. Nice! You won't be sorry.
  2. I didn't buy the Summer, Spring was too disappointing.
  3. I hope it works well. I brewed mine straight up, and I don't like it much.
  4. Thanks. All my brewing so far is 1.05-06. Well except Centennial Blonde, which is smaller. Still just trying to turn out consistently good beer, I'm not looking for big brews yet.
  5. I just tried a Centennial Blonde tonight. It was only nine (or ten?) days in the fermenter, two weeks in the bottle. Good, still a touch green.
  6. Cool, thanks. My Saison had two impressive krausens, both fell though. The second was an adjustment in the fermenter. I miscalculated my initial hop boil, leaving too few IBU. So I made a little more wort with light LME and plenty of hops. This went into the LBK after a few days, causing a whole new krausen. Now it just has a little foam, and hop bits floating. I'm glad for the info on the half pack too. I usually do that with 04, but I followed the directions on the pack (1 gram/liter) and pitched about 2/3 of the Belle Saison. Next time I'll use half. I might even try splitting a five gallon batch with two different yeasts. One would go into the cooler.
  7. Are you sure it's not hops? or foam? I've observed stuff ringing inside my bottle neck, but it sank when chilled.
  8. I (and others) use a blender to mill grain for BIAB.
  9. Twelve 2-2.5 gallon batches, so, 26 gallons?
  10. Cool! Mine is fermenting. What did you do with temps? Mine started in the upper 60s, now is about 78.
  11. I use 12oz glass, in commercial cardboard cases. They start getting a little soft and ragged too, but then I recycle them. I've thought of milk crates and such, but I'd need too many.
  12. Bottled Grand Bohemian Czech Pilsner Deluxe (that's a mouthful!) today. I rinsed the LBK outside, and half filled it with warm soapy water. Then I inverted it to let the water soak the krausen ring. Some water leaked out of the vents, then stopped. An hour later, I went out to finish the process. Wiped inside with paper towels, rinsed with the hose. I noticed the bottom had warped considerably, dented inward both on the flat part and around it. The water was warm, but not too warm to keep a hand in. It's hot outside, but not hot enough to soften plastic, or so I thought. Don't try this at home.
  13. Neither spigots nor vents. The lid keeps contaminants out, and lets CO2 escape, just as they would steam. I use a racking cane to transfer. I'm not alone in this, I researched HomeBrewTalk first. One pot is "enamel" (really glass on steel), the other is stainless. You could drill the stainless one more easily than the enamel, but I like them as-is.
  14. I admitted my twist off goof here already. And I've broken a bottle neck. I'm learning to judge the capping by it's feel. Like a hammer, a screwdriver, or a revolver, there is a flow and rhythm that tells you how it's going and when it's done. If it doesn't feel right, I stop.
  15. I'm glad I got started with MrBeer, and love the simplicity of the LBK. But two of my fermenters are now 12qt steel pots. They are easier to clean and less prone to damage. They don't absorb odors. I bought them at Walmart, for $14 and $9.
  16. Brewed the Simply Saison, using US Saaz, but made a mistake. I followed the MrBeer instructions, four cups of water to boil. The Munich went in with the hops, the pilsen after flame out. But that's not enough water for proper hop utilization. I'm way under-hopped. I am considering adding some bitter wort to increase IBUs.
  17. I had an earwig in the spigot (on the LBK!, come on!) last week. I bottled using a siphon. I posted too.
  18. I don't think that 12s carb any faster. And you can't judge by squeezing, they're always hard. But I use them, I only did one batch with PETs. I agree with your test reasoning, and I don't generally drink beer a liter at a time any way. Before you buy homebrew 12s, either clean some craft beers you've been drinking, or ask a beer distributor for empties. Mine lets me have them for the 5c deposit. Don't use twist offs, and some brewers don't like Bass or other double lipped bottles.
  19. Yeah, Biermuncher developed it to be ready fast. Mine has fermented nine days now, I took a reading today. If it's the same tomorrow, I'll bottle.
  20. One more thought. My very first beer was yeasty. I had only chilled it until cold. I didn't know I had to let it sit in the fridge for at least 48 hours to let the yeast settle. I also suspect that your light beers don't have a strong enough taste to mask the flavor, while stronger beers do. Keep studying and practicing, it will work out.
  21. I found that pre-chilling my cooler, two ice packs cooled it to 56. With the fermenter in, they only cool it into the mid sixties. The fermenter is 68-70. Basement is now around 76.
  22. Keep us posted. As my brew-basement temperature climbs, I'll be making seasonable saisons.
  23. Excellent! Great thread, thank you all for sharing.
  24. Growing Cascades on Long Island, first year.
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