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0PR71

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About 0PR71

  • Rank
    Brewmaster in Training
  • Birthday 05/23/1951

Profile Information

  • Gender
    Male
  • Location
    Madison County, Alabama
  • Interests
    Golf (physical and virtual), Skeet Shooting, Chess, Contemporary Jazz, American Civil War history

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  1. THIS BATCH WAS BREWED ON 14 FEB 2015 BUT NOT BOTTLED UNTIL TODAY, 28 MARCH 2015. WILL BE READY TO START THE SUMMER ON MEMORIAL DAY WEEKEND.
  2. ARE THERE ANY VIABLE ALTERNATIVES TO USING COMMERCIAL SANITIZER SOLUTIONS ON BOTLLES BEFORE BOTTLING? COULD A 10% HYDROGEN PEROXIDE SOLUTION DO THE TRICK? JUST WONDERING.
  3. 0PR71

    0PR71 PRODUCTS

    PIX OF BREWS AND OTHER MR. BEER-RELATED STUFF!
  4. JUST FINISHED WATCHING THIS SEGMENT ON "CBS SUNDAY MORNING" AND THOUGHT THE FORUM MIGHT FIND IT OF INTEREST, http://www.cbsnews.com/news/bringing-craft-beer-to-germany/
  5. THIS BATCH JUST GETS BETTER WITH TIME. ONLY HAVE 10 BOTTLES LEFT. GONNA RESIST TEMPTATION AND STICK WITH MY "HOP HEAD RED" FOR NOW WHICH WAS IN FACT EARLIER IN THE PIPELINE ROTATION. I AM GOING TO ATTEMPT TO VIDEO RECORD THE NEXT BATCH OF "HIP HOP RED" I BREW.
  6. CAN YOU SEND ME YOUR ENGINEERING PLANS/DESIGN DRAWINGS FOR THIS? I WANT TO BREW SOME GERMAN LAGERS AND THIS SEEMS TO BE AN IMPLEMENTATION WITHIN MY BUDGET AND CAPABILITY THAT I WANT TO TRY.
  7. I CAN ATTEST TO WHAT HAS BEEN ALREADY SAID. IF YOU DID NOT TAKE SPECIFIC GRAVITY READINGS TO TEST ALCOHOL CONTENT BY VOLUME AND THE COMPLETION OF FERMENTATION THEN THE RULE OF THUMB IS 3 WEEKS FERMENTATION AND 4 WEEKS OF CONDITIONING IN THE BOTTLE, AT THE MINIMUM. I HAVE FOLLOWED THE RECIPES AND HAVE HAD ONLY GOOD RESULTS. I AM NOW PREPARING TO TRY SOME MORE COMPLEX BREWS AND CHECKING FERMENTATION AND ALCOHOL CONTENT USING A HYDROMETER.
  8. WELL IT'S A MOOT POINT NOW. MY BUSINESS TRIP WAS POSTPONED DUE TO ALL OF THE BAD WEATHER AND I SPENT ALL DAY TODAY JUST BOTTLING AND LABELLING. I AM NOW FINISHED FOR A WHILE AS I HAVE FIVE BREWS CONDITIONING NOW AND AM DRINKING OCCASIONAL BOTTLES OF BREWS #2 AND #3. I HAVE ALSO MY XMAS GIFTS COMPLETED. GONNA DO SOME READING AND RESEARCH BETWEEN NOW AND THE 4TH OF JULY TO PREPARE TO ATTEMPT SOME MORE COMPLICATED BREWS, THEN. WILL NEXT SPEND SOME TIME ON HYDROMETER READING ANALYSIS AND THE CHALLENGES OF DRY HOPPING.
  9. TASTED THE FIRST ONE LAST FRIDAY AND THEY ARE SMOOOOOOOTH! HAVE A BIT OF AN ESTABLISHED PIPELINE NOW, SO I WILL LET THESE CONDITION LONGER UNTIL AROUND LABOR DAY. I HAVE LEARNED A LOT AND HOME BREWING HAS PROVEN TO BE AN ENJOYABLE ENDEAVOR.
  10. NO. NOT EXPECTING OR LOOKING FOR ANY PARTICULR BENEFIT, JUST A SCHEDULING ISSUE. I'M SCHEDULED TO BOTTLE A BATCH THIS WEEKEND, BUT I WILL BE ON BUSINESS TRAVEL THAT MAY REQUIRE TWO-THREE WEEKS. FROM YOUR ANSWER THAT NOW DOESN'T APPEAR TO BE AN ISSUE. I THINK I AM NOW TO THE POINT OF HAVING TO LEARN AND UTILIZE THE SPECIFICS OF HYDROMETER MEAUREMENTS. MY SON (THE CHEMISTRY PROFESSOR) RECOMMENDED THAT WEEKS AGO, BUT I RESISTED AS THE STANDARD 3/4 FERMENTATION "RULE" HAS WORKED FINE FOR ME, SO FAR. ANYWAY,THANX FOR THE REPLY!
  11. I AM WELL AWARE THAT THE RECOMMENDED MINIMUM PRIMARY FERMENTATION TIME AND CONDITIONING TIME IS 3 AND 4 WEEKS. WHAT WOULD THE OUTCOME BE IF YOU DOUBLED THE PRIMARY FERMENTATION TIME TO SAY, 6 WEEKS OR EVEN LONGER?
  12. WHAT IS THE "AVERAGE" ABV PERCENTAGE RANGE FOR MOST COMMERCIAL AMERICAN BEER?
  13. WHY DO MR. BEER INSTRUCTIONS RECOMMEND TO NOT STIR AFTER PITCHING IN THE YEAST, INSTEAD OF STIRRING?
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