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BrownstotheBone

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About BrownstotheBone

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    Brewmaster in Training
  1. I've had that damn thing in my "cart" and nearly pulled the trigger 2 or 3 times this week. LOL. When the "20% off 1 item code" came in the email I almost pulled the trigger. I see no downside. It would make for another reason to brew a batch (a fridge batch). Plus introduce me to kegging... using an existing fridge because of the unique shape. Love the idea of bottling the extra as well. Keep us posted on how you like it and what your experience is with it. You're my guinea pig.
  2. If you share with friends and family that's always a hard thing to get across. Most people drink from the bottle and it's sometimes a challenge to get them to pour into a glass and leave that little bit in the bottom.
  3. I always cold crash, because I can. I've moved on to BIAB all grain but still use the LBK's because right now they give me the best option for controlling fermentation temps and the ability to cold crash. (fits in my cooler and fridge) I like it because I batch prime. Bringing the LBK out of a cold fridge and emptying it into a 2nd LBK (w/ my priming sugar) while the trub is cold and stuck to the bottom makes for an easier bottling day. Once it's in the 2nd LBK and LIGHTLY stirred I don't have to worry about trub as much when bottling. I just "tested" a bottle of my 1st all grain today (at just 3 weeks conditioning) and it was clear as could be. (a pale ale) Going to give it a few more weeks but looking and tasting good!
  4. That's known as a "fish bladder sanchez".
  5. I actually stock my refrigerator as such. Listen, sometimes you feel like a Left Hand Milk Stout Nitro. Sometimes a Sierra Nevada Pale Ale hits the spot... The object is to be prepared!
  6. Vakko, on 09 Mar 2015 - 7:20 PM, said: Maybe I will order an LBK and start on my American Black Ale... Hrm... Has anyone tried one? This sounds amazing! -------------------------------------------------------------------------------------------- First of all, anything from Southern Tier is going to be good. To me anyway. ;-) Love breweries that push the envelope and think outside the box. (Rogue, Sierra Nevada) I have tried one. It's from a local brewery that has a version of it both white & black. Got to love that. Personally I really liked it. It has all the malty goodness I love with a blast of hops. Sounds like a great project. Have fun.
  7. Mistake? Hardly. Let that thing do the backstroke in there.
  8. I just did the Cherries Jubil-ale a couple of batches back. It had 2 cans of cherries. Dark Sweet and Royal Anne (both in syrup) I added them at the one week mark in fermentation after pureeing them in a small sanitized Ninja blender. There was some pretty vigorous action afterward (kind of like a second Krausen) but nothing that ever breached the top. I cold crashed for about 4-5 days in the refrigerator (propped up with CD cases in the front) after 3 weeks fermentation and then bottled. Just follow RickBeer's instructions in this thread and you're all set. The longer I let the beer sit the more the cherry flavor has come to the front. I shot for 2.5 volumes of CO2 w/ 4 TBSP/.25 cup of cane sugar batch primed @ 64 degrees but it seems a tad less carbonated than other batches at the same ratio. On the other-hand the flavors are more prominent because of that. Maybe I just like overly carbonated beers. :-) I have to say that this has peeked my interest as far as adding REAL fruit to some of my future beers. I'm now on week 10 conditioning. Here's tonight's "sample". It's definitely "lawn mower" thirst quenching passable. I'll say that. .
  9. Thank you Foothiller. Appreciate the insight. I did bring it up from 55 to 65-66 for 3 days before cold crashing, batch priming and then back to the basement. Might have to follow that schedule a bit this summer as well. Swapping out ice in the cooler gets old after a few months. But the rewards are worth it. Thanks again.
  10. Rick is talking about CONDITIONING time. Not fermenting. The longer you leave it (at room temp) the better it will get. I never drink mine at 4 weeks. 8 weeks minimum for any Mr.Beer for me. Of course everyone has their own likes and dislikes. Like many have said, drink one at different stages. I've done that with every batch. It's a lesson that repeats itself.You'll come to the conclusion that longer is better. On a side note I just did my first lager. After batch priming I took it back down to the basement floor where it's holding at 55 degrees. I'll leave it there for 4 weeks and try one. I have no idea what the lager yeast will do with the sugar at that temp but can't wait to find out. Of course by then it will be May and temps will slowly be rising. Hopefully it will carbonate properly. If anyone has any input on lagers with Saflager S-23 yeast feel free to shoot me a comment. I'm in experimental mode. ;-))
  11. Take them back out of the fridge and let them sit at room temp for another 2-4 weeks. It's called an experimental learning experience. On your next batch WHEN YOU READ YOUR NOTES AND MISTAKES FROM THIS BATCH you will prime with the correct amount of sugar and record that in your journal and see the difference. Stuff happens. I record my mistakes and note them so I don't repeat. I recommend a Journal.
  12. #1. Yes. Take it out and leave it at room temp. Time is of utmost importance. Leave it to condition at room temp until you pull your last hair out of your head. You might be bald, but you'll be bald drinking a much better beer. I let mine go for at LEAST 4, most 8 weeks. #2. Personally, (and I've only been at this a few months) I cold crash every batch. (put the LBK in the fridge for 3 days) at the end of fermentation. For me it seems to make the trub hard and cold and it sticks to the bottom better. (not to mention it clears your beer) Adding a CD case or something to raise the front of the keg will help to make all the undesirables fall away from the spigot. Do this from day 1 until bottling.
  13. I have not personally noticed this yet but I think common sense and caution would be the rule of thumb for bottles with lines/imperfections/cracks. Who wants to lose beer and make a mess while doing it? Sam Adams free bottles are the way to go. I like the beer and love the free bottles. I have no experience with hard cider bottles. Someone else can answer that one better than me.
  14. Just did that one 2 beers ago. I let it sit for at least 8 weeks. After that I handed out a few and got good reviews. Time. Time .Time. Still have one bottle I'm going to crack at the 4 month mark. (purely for scientific reasons) ......Oh my God, Just looked it up. That's in 2 weeks. Wow. Time flies.
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