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walt_felix last won the day on November 27 2016

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  1. Same here, only used the drops in the bottles on the first batch, been batch priming with cane sugar ever since. I noticed a slight inconsistency in the carbonation, bottle to bottle of the first batch but since moving to batch priming, very consistent. I use the calculator on Screwy's website.
  2. Yeah, That's what figured. More a curiosity as I generally tend to be a control freak with my projects. The first batch of Sticky Wicket came out great, though slightly lighter in the ABV than advertised. The batch with Bourbon Staves I put in the chamber yesterday, I caught a good whiff this morning when I opened the top of the chamber to put in the 2nd LBK of Naughty Cream Ale. If it tastes half as good as it smells, that will be an awesome batch. The staves, which smelled incredible when I first open the package, sat in a mason jar of Jefferson's Ocean all summer. Looking forward to the finished product.
  3. The wort was at 61 degrees so the correction would be less than a thousandth. I assume the Mr. Beer Hydrometer is calibrated for 60. Not sure why I keep coming up short.
  4. OK, So you are coming in about were the instructions state (just noticed a typo in my earlier post. Instructions actually say to expect approx 1.047). On both batches I had 1.040 and a batch of Naughty Cream Ale I started this morning, same thing, also lite at 1.040. Only thing I can think of is the grains did sit in the fridge for a few months. Wife stuck them in that damn Vegetable drawer and I completely forgot about them, like I'm ever going to look in the F%^&n vegetable drawer. Remembered I had ingredients for two Partial Mash recipes in the frige while chatting with my nephew at my Sister In-law's on Thanksgiving. He was serving a nice Dubbel and two different hard Ciders he brewed up over the last few months.
  5. Thanks, A whole lot of work went into them. I estimate I have 60 hours into making the wife's Hammer alone. One or two shots I took will probably end up a labels.
  6. Just curious, What was you OG.? I just poured my 2nd batch into the fermenter and just like the first batch, starting off at 1.040. Instructions say to expect approx 1.040
  7. No, just their Pit Bull, Todd. Looking at the image again this morning, I didn't like the sparks on the Pins sticking out of the apple and the welding mask is too dark. So I had to tweak it a little. I also should of placed an LBK and some bottles on the counter.
  8. OK, the batch of Apple Brown Beery that I went all Mad Scientist on, Some may recall, I replaced all of the water in the recipe with Apple Juice. Original Gravity was 1.112, Just below the very bottom line on the Mr. Beer hydrometer. It stalled out after a week at 1.021, so I added a little more Apple Juice and pinched a packet of EC-1118 Champagne Yeast. After sitting another 2 1/2 weeks, It seemed like it stalled again at 1.007 so I just bottled it. The bottles have now been sitting in the basement for a month and tonight I cracked open the first one. It has a bit of a harsh aroma (smells like it could strip paint), but not a bad flavor, all be it very strong, but still Apple. Surprisingly it still managed to get a little carbonation, I didn't expect that. So I was sitting on the couch with a comfortable buzz off just 1 bottle, I had an idea for a label, embracing the Mad Scientist theme. Grabbed an old meat grinder out of the kitchen, some apples out of the fridge. Found some shear pins for the snow blower in my tool box, an old pair of jumper cables, an old welding mask, a lab coat the wife had in the closet. Some big ol' black rubber gloves under the sink. Set up the camera, some gelled flashes and a white backdrop and started shooting. Found a cool background on a Windows Wall paper website and spent an hour messing with it in photoshop.
  9. I'm just soaking them in real hot water with oxicleen free for about ten minutes and rinsing thoroughly. On bottling day, I rinse them again with hot water, squirt them again a few times with the wine bottle rinse pump filled with starsan and set them in the bottle tree until I'm ready to fill.
  10. Some online Clipart I found, Gonna use this on the current bottled batch in the cooler and pester my German wife to pull her Dirndl out of the closet for some photos later.
  11. Cool, I bookmarked this. Just bottled an ABB and have 2 cider kits waiting in the wings. The ABB I went mad scientist with and did all apple juice instead of water. I know that was not what recommended, only a gallon, but went for it anyhow. It stalled at about 12.5% and to be honest, didn't taste bad although strong. The smell however reminded me some something I've used to strip paint and rust off an old car fender. Since it was already iffy, I pinched some 111 wine yeast and let it sit for a few more weeks. It got a little above 13% and stalled again. But both the order and taste did improve. It's almost like a light Apple Brandy now and both the wife and I kind of like it. I don't think it's going to carbonate but we'll see if it smooths out some.
  12. I'll let some of the more seasoned members respond, but I would just leave it where it is while you are only out of town for a week. I typically haven't touched mine for the three weeks once I set it in the cooler (short of 1 mad scientist experiment).
  13. Hard Cider BONUS Kit Hacked Root Beer Kit Guess I know what I'm doing tonight.
  14. I can see in the log exactly when I opened the lid of the cooler after the first day and took a few minutes to mop up the foam in the bottom of the cooler. The temp cooler dropped to 66 while the lid was open but rose back to 68 within an hour.
  15. 70 was the temp of the wort at the time I took the gravity reading (taken with a thermometer before I pinched the yeast). I specifically targeted that temp based on the writeup on the Screwy Brewer site. (OG) - Original Gravity The first reading is of the beer in your fermenter, before you start the fermentation process. Take this reading when all the water has been added and you are ready to pitch the yeast. Pour a sample out of the tap into a test flask and set it aside to cool to about 70F (20C). (FG) - Final Gravity The second reading is of the finished beer. This is taken when you are ready to bottle your beer and this too should be about 70F (20C). The LBK sat in cooler that stayed a pretty consistent 68-70 degrees for the three weeks it fermented according to the digital wifi thermometer I have in the cooler, I have that sensor programed to one of the channels of a home weather station server so I have a log of cooler temp data captured at 5 min increments for the entire time. That sensor is not directly in the wort, but inside the closed cover of the cooler itself and should be pretty close to the liquid wort temp. The second gravity reading was taken a few minutes after I pulled the LBK out of the cooler. I'm very confident in the data I have here. I know there have been some challenges to the 5.9% number, myself included, but that's what the math is coming up with based on the data. I too think it is high but can't explain why based on what I've read about this refill.
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