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Everything posted by WisconsinBadger

  1. Please be sure to let us know what worked. One never knows when one's lid might crack!
  2. Welcome Ironman. You've entered into the best hobby in the world!
  3. So the questions remains....what's up with the O2 barrier bottles? Worth the extra cost?
  4. 76shovel, Glad to hear that I'm not the only one that adds just a bit more water so that I can get the complete 16 bottles (of the 0.5L variety). My last bottle usually has a bit of "untipped LBK" portion. I just mark that bottle as "trub".
  5. I admit that I've been liking the 740 ml bottles. 16 bottles in a batch lets me spread the enjoyment over many months. Some of these batches, of course, 16 bottles is just not enough! So now you all raise a different question, long term conditioning! I've been using the standard bottles, as described above, are they not really adequate for conditioning for 12 months +? My first batch (one bottle left) is at about 14 months now. So far all have tasted better and better with each passing month.
  6. I need to buy some more bottles. Loving this hobby but the conditioning batches are accumulating; which is great. I've been using the 1/2 liter plastic bottles and they are working great but now I am wondering if there is a reason I should consider the 740 ml PET bottles, or even the Oxygen Barrier of the same size. I turn to you all to offer opinions and experience as to why I might consider one or the others. Thanks!
  7. Ohhh...I just bottled this one. While I know that it's not indicative, the ferment just before bottling was quite delicious. epete28, let's compare tastings in 2 or 3 months. All in all I'm planning this one as a summer drink.
  8. Hi zachdrescher. I'm a little confused about your initial post. Do you mean that you did the ferment, bottled, dropped the carb drops in, and then immediately refrigerated 8 of the bottles? And the 4 remaining bottles have been conditioning at room temp for 8 months? If so, the 4 bottles should be really excellent by now. I'd definitely NOT drop more sugar into them as they may explode later. Perhaps just refrigerate 3 days and enjoy, I'm not sure about your sugar quantities, others with more expertise will help with that.
  9. Thanks Creeps. I'd read the cold crash thread and saw a comment that more than five days ran an increased risk of infection, and was wondering how likely that is. Of course, I'd bottle it anyway and take my chances. As a side note, I should point out that the turkey was defrosted right next to the LBK in the fridge...yikes! (and PS, Creeps...Packers )
  10. I've been doing the RickBeer Cold Crash for my past few batches. I had planned to bottle the current batch last Sunday, and so I put the LBK in the fridge on Thursday. Well, with the holidays and such I didn't get to it. I plan to bottle now on Friday, which means that the LBK will have been in the fridge for 8 days. Is this too much? Will the yeast be too settled? Thanks for any help.
  11. I'll second what epete28 said; the American lager is one that definitely needs to age. Honestly, I'd put it away until the summer. It should then have developed a pleasant taste, and it's a hot weather beer anyway. And welcome to the best hobby in the world!!
  12. Excellent! It's always bugged me that I could not get into that bit to clean it. Now it shall be done!
  13. I'd probably rinse the whole thing with good, hot water to remove any dust and then test it for leaks. Then I would think sanitize the whole thing as typical before the wort addition, then it should be all good.
  14. Oh, guessing games. Ripon? I live in "The Only one in the World".
  15. Excellent. Thanks Tim. I thought so but didn't want to overdo it and have a set of bottle bombs! (and btw, this Mr. Beer forum is really, really a great testament to your company, as well as the fellowship of brewers here. Bravo!)
  16. Hi Scotty B. Good to see more WI people here. I too started with the American Classic. As you have noted, it's "okay" at 4 weeks or so. It does actually get to be pretty decent after 4 to 6 months. Put it away for now and take it out again in May or June and enjoy it one evening on the deck, before the mosquitoes come out.
  17. This is the kind of batch that makes me wish that I was making 5 gallon batches rather than just 2 gallons! It's so good.
  18. Apologies for resurrecting an old thread, if that is looked down upon here.... but this thread seemed the most appropriate place for my question. I am making the Mr. Beer Blueberry Cider Kit. I'll be letting it ferment for 3 weeks. Per the instructions one adds a can of pureed blueberries into the initial wort, then another can after one week of ferment. So my question is, after all this sugar, do I still add sugar at the bottling step, and at the same quantity as I do for a beer batch (slightly over a teaspoon for a 16 oz bottle)? As always, thanks for the help.
  19. I think we can all agree...Never enough
  20. Better with age. I too started with the kit, Classic American Light. It was "okay" after 6 weeks. After 6 months it wasn't great but it was pleasant. Some batches turn out good and some are amazing, but nearly all are better than what you get in the store. And each one is unique! I just love that first bottle opening of a new batch and getting my nose right over the bottle to get that first whiff. Always a delight.
  21. Thanks for the followup. I was wondering about this. This just goes to demonstrate just how tough the brew mix is and reinforces the "never throw it out" mantra!
  22. Well, the scientist in me says that you should try it...but I think without yeast the "not-beer" would not carbonate and would remain totally flat. Seems like it's not going to work, but I do wonder if anyone has tried it (perhaps accidentally?)
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