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BDawg62

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BDawg62 last won the day on May 10 2019

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About BDawg62

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    Brewmaster in Training
  • Birthday 07/10/1962

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    Delaware, OH (Go Bucks) (Go Browns)

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  1. I have never cold crashed. My beers are crystal clear.
  2. I know the reviews are all over the place for this kit. I will say that I took my results to a local brewery and spoke with their head brewer who I know. We compared numbers with his $25 water test and they were within a range that he was very comfortable with. Yes, the send away test give you exact readings while this kit gives you accuracies to within 10ppm. This brewer told me that 10ppm is more than close enough. I know it has improved my brewing.
  3. I have a water test kit and test my water every 3 or 4 months. https://www.morebeer.com/products/lamotte-brewlab-basic-water-test-kit-718901.html?chan=dod
  4. @Cammanron as @Jdub said, I wouldn’t worry about carb drops. They will add too much carbonation to your beer anyway. 1/2tsp per 12oz bottle is the better way to go.
  5. Gentlemen, This mead recently received a bronze medal at a competition. Ciders and meads were combined in the category and it was the only mead to medal.
  6. Congrats, it is always a good feeling when all of the hard work put into a brew reaps rewards.
  7. @MRB-Rick Thank you for your post. Knowing that our concerns are relevant to Mr. Beer and that you have addressed them is good for us all. Also the update to our perceived lack of participation in this forum is wonderful. Knowing that the questions that we have spent a lot of time answering are still providing help is awesome. Even though I no longer brew with Mr. Beer products, I use this forum to help those who like me are starting out their journey with Mr. Beer. I hope that somehow my answers and the answers of others here have kept some brewers in the hobby that would have left otherwise. Your post alone will make me continue to check this forum every day as I have always done. Prost, Dawg
  8. 1. Who says you have to empty the collection jar after 5 days. If you would have fermented in an LBK you wouldn't have gotten rid of the trub. 2. Same as #1 3. I say just leave it 4. S-33 can drop out. Keep raising the temperature as fermentation progresses, this will help prevent this from happening.
  9. As @zorak1066 and @Jdub said above temperature control is the second most important thing in brewing (sanitization is the most important). Bottle this one and as Zorak said, add some bourbon to cut the apple flavor from the acetaldehyde to make it drinkable. Also, be sure to brew a few as the instructions and tips from this forum state. At this point your main concern should be learning how to brew not changing the beer as it is intended. Brew a few batches of American Light, once you get that one so that it taste good you have all of your processes down and can go on with confidence to other styles. As Zorak said, this forum isn't as busy as it used to be but you will get answers in time. Be patient with your questions and also use the search feature, chances are good there is already an answer to your question somewhere on this forum.
  10. It is nice to have that group but there are a lot of questions that are asked there that have been answered 100s of times here.
  11. Administrators you can choose to remove this post if inappropriate Gentlemen, Here is a recipe for a simple Blueberry Mead that I demonstrated last night for my brew club. Note: if you were to ferment this in one of your LBKs, I would probably not use it again for beer since the aroma will be impossible to remove. Also, you could substitute any flavor of Knudsen Juice for this recipe. Simple Blueberry Mead 1 gallon Batch (finished) Recipe 2 – 32oz bottles of Knudsen Blueberry Juice 4# - Honey (any variety) 1 – 5gm pkt of Lalvin 71B yeast 6.25 gm – Go Ferm Protect 6 gm – Fermaid O (4 additions of 1.5gm at 24hr, 48hr, 72hr and 1/3 sugar break) Instructions 1. Mix together the juice and honey and mix until honey is completely incorporated 2. Top off with water to 1.25 gallon mark 3. Rehydrate yeast in 125ml (about 4oz) 95 to 105 degree water with Go Ferm dissolved 4. Pitch yeast after rehydration 5. For first 7 days, degas every 12 hours to remove excess carbon dioxide 6. Add 1.5 gm of Fermaid O per schedule above (use Tosna 2.0 to determine actual requirements) be sure to degas prior to this step, you will make a mess otherwise. 7. After approximately 2 to 3 weeks (when gravity is stable) transfer clear mead into a secondary container. 8. At transfer add .38gm of Potassium Metabisulfate and 1/2 tsp of Potassium Sorbate 9. After another 3 to 4 weeks transfer clear mead to a 1 gallon jug and age for another 1 to 3 months. 10. Bottle and then age to your liking. Mead is ready to drink at bottling but benefits from aging from 6 months to a year.
  12. Three things here 1. Unless you are adding pure oxygen as @RickBeer stated you are potentially doing more harm than good (see #2 and #3) 2. You need an inline filter on your airline unless you are using medical grade oxygen 3. An airstone is not easy to sanitize and thus risk adding an infection to your beer. I used to do this and saw no better results than simply shaking my fermenter (even in 5 gallon batches), so now I skip this potential infection risk.
  13. Stretch, I use a vinator and don't worry about the foam, I just let it ooze out of the top of the bottle when it is filling and then I cap on top of it. Dawg
  14. I use a refractometer exclusively. There are calculators that give you adjusted gravity once fermentation has begun. I agree with Zorak that you have to stir your initial wort or you won't get accurate gravity readings. This is not an issue once fermentation has finished. I will say that it probably isn't the most reliable method, I believe my error rate is about .01 when checking final gravity. In my book that is close enough. It also depends on the type of refractometer you have, I have a digital refractometer, so I get pretty accurate readings.
  15. If you are new to brewing and have the 2 gallon MRB fermenter with the Kollar, I would use it. It is there and as a new brewer it just makes sense to use it. It will not hurt anything and will definately make sure your Krausen doesn't overflow.
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