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jrhopkins

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About jrhopkins

  • Rank
    Brewer
  • Birthday 03/19/1976

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  • Gender
    Male
  • Location
    San Ramon, CA
  • Interests
    Beer Drinking, Guitar, Golf, Home Brewing

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  1. Thanks. Transfer is From the chilled wort in the kettle to the glass fermenter, which is a 1 gallon carboy jug. OG was 1.065 before spillage so I am expecting FG to be ~1.03 or so. Primary Fermentation is going well this morning so I am expecting a very light beer in the end.
  2. Thanks. Will my FG be affected? Will it shorten/ lengthen fermentation? Will it affect the taste?
  3. Hi all. Quick question...While pouring my wort into my carboy, I ended up spilling about 1/2 of it. It’s only a gallon batch. In order to get to the gallon marker, I added about 1/2 gallon of distilled water to the wort and then pitched the yeast. How will this affect the beer? How will it affect fermentation? Should I be concerned? It the batch ruined? Thanks for the help!!
  4. I just started "Camilla's Folly" today and followed the instructions to bring the water to a boil, add both sets of the hops together, and then remove from heat. How long are you supposed to boil the hops? Per the instructions, you're not supposed to boil them. I've read elsewhere that you should boil certain types of hops a certain amount of time. I've also read that you boil one type of hops first, then add another type of hops later. Any advice for using hops in Mr. B recipes and how long one should boil, if at all? Mr. B recipes seem awfully simple from a hops standpoint and I'm just wondering if a few extra steps might lead to a more complex flavor in the beer.
  5. Trying to upload / change a profile picture...using Chrome. Can't seem to do it. Tried 2 different pics. What's up?
  6. My wish list is completely gone and I can't remember everything I had on it...
  7. Ok guys. I will proceed as planned and let you know. Will quit looking and chill out for a while until bottling day next week. This is my first fruit addition (only 3rd batch overall) and I really don't want to screw it up so I'm a little paranoid.
  8. How can you tell if your batch is infected? A week ago I added pureed Raspberries as per Velvet Velociraptor's recipe, but a week after high krausen instead. I could have sworn I sanitized my blender thoroughly. I go to check my LBK (2 weeks into fermentation) and see the attached. I can't tell if the clumps are bacteria colonies, trub off the top, or seeds from the raspberries. Temp in the LBK has been perfect entire time. No strange odors are permiating out of the LBK - only the smell of typical fermentation. Any thoughts from the community? Proceed or pitch?? Thanks!
  9. Is that going to affect the ABV? How do I account for added sugar in ABV calculations? I have the OG taken before I pitched.
  10. I'm trying a Velvet Velociraptor for #3 batch. After a week of primary fermentation, I added pureed fruit to the wort - gently and quickly as advised on this community. As soon as I did it, the wort bubbled up vigorously and almost immediately went back into high krausen state. I'm monitoring it and everything seems to be under control but there is now a layer of foam or trub on top (similar to high krausen). Wort temp is a nice 68 F... Is this repeated foamy layer normal? What should I watch out for going forward to make sure the batch doesn't get compromised? Thanks!
  11. Thanks. We will see. I'm using one of the stick on thermometers. It's placed on the LBK below the water line of the wort. Would that measure the air temp or the temp of the wort in the LBK? When I placed refrigerated water in the LBK before mixing in the wort concentrate (as per Mr. Beer instructions), the thermometer was reading in the low 50's, so I would think it was measuring the inside temp fairly closely rather than measuring the external air temps. Once I mixed in the hot wort concentrate, the thermometer was reading in the high 60's. I pitched the yeast while the temp was in the high 60's, but over time the wort warmed up. Just not sure how accurate or reliable the stick on thermometer is and whether it can be trusted even after putting frozen bottles in the cooler with the LBK...
  12. Just stumbled on this thread after starting a batch 3 days ago. High krausen seems to have just completed and I monitored temp along the way while I have kept in a cooler. It stayed in the low 70s the whole time. Having read this thread I decided to put a frozen water bottle in the cooler to bring the temp down to the upper 60s. Is it too late since high krausen already occurred? Or will flavors be ok since I still have almost 2.5 weeks of fermentation left?
  13. I think this is what happened cause I used hot water to wash and rinse. I kept the lid and spigot off when drying. So, will the scent have any effects on the taste/aroma of the next batch? Should I even be concerned about the scent?
  14. I am almost positive I thoroughly cleaned out my LBK after my last batch... I used Craftmeister Brewery Wash and used a gentle sponge to rub (not scrub) out all of the residue immediately after I bottled the last batch. It's been a few weeks and my LBK has been sitting idle since. I'm getting ready to start another batch and noticed an odor inside the LBK, kind of like a beer and leftover trub odor. I looked inside and didn't see anything left over, and I didn't feel any residue on the inside. Is this odor normal? Is it a sign of a well-seasoned LBK? Or do I need to scrub out again? I would think that the sanitizing would take care of anything prior to brewing. Have others noticed this in their LBK's? Thanks,
  15. Those sound good. I'll look into those. I don't really have any one particular style. Maybe seasonal styles for the particular time of year or that go well with the weather at that time. With the summer coming up, I thought an IPA would be pretty refreshing in the heat. One of my all time favorites is Lagunitas IPA from Petaluma, CA. I'd love to find one close to that one! Any other suggestions?
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