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kp

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Everything posted by kp

  1. kp

    DSCF3161.JPG

    thanks im gonna be looking here in the boston area
  2. i made the mistake of using very hot water capping the bottle and shaking it to rinse it out. The result was a collapsed bottle that would not return to the orignal shape .i have been using warm water cap the bottle shake and dump and then rinse again. it seems to be working for me.then they are sanatized and ready to use again.
  3. kp

    DSCF3161.JPG

    From the album: New fermenting chamber

    these were store bought and really pretty good but they are no longer available in the u.s. so im told .
  4. kp

    DSCF3159.JPG

    From the album: New fermenting chamber

    im gonna be very busy for some time
  5. kp

    DSCF3156.JPG

    From the album: New fermenting chamber

    got a brand new refrigerator that i am use as a fermenting chamber. I have it hooked up to the stc 1000 controller and use a reptile ceramic heating bulb for a heat source. It is working out pretty good.
  6. Can anyone tell me how to add photos to posts. I have never done it before but would like to know how to. Thanks. (Kp)
  7. Well said. I have been brewing with mr beer for 3 years and still consider myself a noob.read the forum's ask questions there are alot of experienced brewers here who I have found more than willing to help us all make a great brew.
  8. I finally got to brew up my winter dark ale tonight and tried for the first time to rehydrate 1/2 a pack of nottingham yeast.I never rehydrated yeast before but figure its time to try some new things and see the results. I made it pretty much straight up with the exception of rehydrated yeast and a 1/2 lb of amber dme,never used that before either. Thanks again for all your responces,allways learning new things on this board.
  9. Thanks for the quick response and the info. I think ill dry pitch half of the pack with this batch and rehydrate the other half with a different batch ill be making later this week just to see if I notice any difference. Thanks again and happy brewing!!
  10. Hi everyone im getting ready to make a batch of wicked winter warmer and want to use Nottingham dry yeast. Its only a 2.5 gallon batch.the yeast pack is 11.55g the package gives instructions to rehydrate it.do I have to rehydrate or can I pitch it dry and should I only use half of it or pitch the whole pack? Thanks in advance for any suggestions.
  11. I just bottled up a batch,gonna let it sit until November.starting a winter dark ale tomorrow.
  12. I use an stc1000 temperature controller with my mini fridge.You can get them on amazon for about $25.00. I've had mine for a few years and haven't had any trouble with it .
  13. It dosent matter about abv it matters about taste. A lot of low abv brews taste just as good if not better than high abv brew.I personally don't care about abv its the flavor.
  14. use3/4 teaspoon in each bottle
  15. Thanks for the link im gonna try this one and the magic hat on too
  16. Can anyone post the list of what you need to make this brew, I can't I cant find it anywhere.Thanks
  17. The ring was at the top of the lbk actually Had a little over flow from the vents.Its botteled and put in a cooler in a closet.Ill check it in a few weeks to see how carbonation is going.I'm leaving it alone and wont try one for aleast 3 months.If its good ill let itsit and serve some at thanksgiving. Thanks again for the advice and info. Everytime I come here I always learn something new.
  18. Thanks everyone tomorrow is botteling day.I'm gonna let this one sit and condition until November.
  19. Hi everyone I have a batch of Belgian spiced ale that has reached the 3 weeks in the lbk.I took a small sample to taste and to clear the spigot before putting it in bottles.it has a mild spice flavor but tastes a little sour.I also noticed what looks almost like mold floating on top inside the lbk Is this a sign of being contaminated or is this normal.I let it ferment at 70 degrees for the entire 3 weeks.its in a fermenting chamber and the temperature never varies more than a half degree either way.Ive made a few batches of different mr. Beer brews and this is the first time I have seen this.
  20. Hi everyone.Ibrewed my Belgian spiced ale last night.I got the wort down to 70 degrees and pitched the yeast. I decided to leave the spice bag in for the full fermentation.I checked it this morning and the yeast seems to be quite happy.I have my chamber set to maintain 70 degrees with a half degree either way.This will sit for the full 21 days then ill check to see how it is.
  21. Thanks for the advice everyone.I think I will ferment it around 70 and see how it comes out.I don't care much for the taste of clove.
  22. Hi everyone. I am getting ready to brew a Belgian spiced ale that I just picked up. I read the directions and noticed there is a somewhat wide temperature range to ferment it at.could anyone tell me what a good temperature would be to let this ferment at.I use a fermenting chamber made from a mini refrigerator with the stc 1000 controller so I can keep the temps pretty close. Thanks and happy brewing everyone.
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