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scouterbill last won the day on January 8 2016

scouterbill had the most liked content!

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About scouterbill

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    Brewmaster in Training
  • Birthday 06/18/1961

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    Illinois (vote early, vote often)!
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    Boy Scouts (Obviously), my family (wife, daughter, & son), photography (I do senior portraits for some local High School kids), and definitely beer.

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  1. Yeast and wort is it relatively forgiving combination. Give it three weeks and your beer should turn out fine as long as you can maintain wort temperatures in the 64° to 68° range. As far as the spigot is concerned, is the leak coming from the actual spigot or from where it connects to the LBK? If it's coming from where the spigot connects to the LBK, that's probably due to the fact that the molding of the LBK has left small ridges where the 2 halves meet. You can use either Emery cloth or fine grain sandpaper to very gently smooth those out. If the leaking is coming from the spigot, you will need to take the spigot apart and check all of the mating surfaces. There might be a deformed o-ring or the spigot is not fully tightened down. You'll need to take the spigot apart anyway to clean it once you bottle this batch and that would be a good time to do your inspection. It's always a good practice to fill the LBK at least half full of water and let it sit for 20 minutes to half an hour to check for any leaks before filling with the wort. This batch has shown you why. You might want to go ahead and order another spigot just to have on hand. I have a few spares myself, because they don't last forever. RDWHAHB ('R'elax, 'D'on't 'W'orry 'H'ave 'A' 'H'ome 'B'rew)
  2. Nice! Welcome back to the dysfunctional family.
  3. Not to mention having a clearer complexion, brighter smile, and fuller hair! 🤣
  4. I still have 9 bottles of Belgian Spiced Ale (the 2013 Winter Season Ale) brewed in September of 2016. The last one that I tried (about a month ago) was still amazing. It all depends on the style. An IPA that old wouldn't taste anything like it did after 4-6 weeks, if it was even worth drinking at all.
  5. I use one for doing 30 minute DME hop stand batches. It's worked nicely for me so far. The temperature varies about 8-10 degrees (148-158 F), but since I'm not doing a mash the temperature accuracy isn't critical. It's turned out some really nice DME IPA's and my brew day (for an LBK sized batch) is about an hour from setup to fermenter including cleanup.
  6. Is it bad that I've got my fermentation fridge and temperature control on an uninterruptible power supply? ☺️
  7. I'm definitely good with Louisville. Lots of things to do other than beer.
  8. I can add one thing to this conversation. Only chill what you will be drinking, not the whole batch. Leave everything out to continue conditioning. So if you plan on drinking two or three of your beers, three days before drinking them put them in the fridge and chill them down. Also, most of your beers will improve with age so chill a few and try them at four weeks, chill a few and try them at five weeks,… One notable exception to this would be IPA's. You want to drink those young as the hop characteristics of your beer tail off 'relatively quickly'. Welcome to your new obsession and most importantly patience, patience, patience!
  9. I jealous that you have a basement, let alone that it stays that cool with as hot as it is. Nice!
  10. Our baby is all grown up and leaving the nest. 😩 Just concentrate on the process and it'll be great.
  11. By the end of two weeks "fermentation" is complete as the old instructions state. However, yeast continue to clean up after themselves by clearing out components that would lend to off flavors. Three weeks is the ideal time in the fermenter for "optimum flavor" as the new instructions state.
  12. Is there any trub on the bottom of the fermenter? Krausen isn't the only sign of fermentation.
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