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Everything posted by hotrod3539

  1. i would still follow the 3-4 rule. in my opinion and experience anything less and the brew doesnt live up to its full potential.
  2. normal thread direction around here...lol
  3. LOL!! Better safe than sorry! its kind of my mantra when i am brewing... gotta clean and sanitize!
  4. Made a couple additions and a correction for ya @MRB Josh R ........
  5. I say let it ride as is. Then when you brew it again with the sugar you can compare and decide which you like better.
  6. Yes @Creeps McLane thats one of the ones i was thinking of was thinking of! There was another somewhere showing the broken rough edge jagged "floaters" i am thinking of also... but hey... maybe those that have had infections and gotten pics can post them here.
  7. I know right?!?!? Lol! I would like to see if someone could post a pic of an actual infection here in this thread for comparison purposes.... I thought I saw @MRB Josh R post a good one somewhere but for the life if me I can't remember where....
  8. Maybe we can get a pin. From @MRB Josh R or @MRB Tim to keep this at the top... That which you see here was Nottingham yeast in the Tangerine pale ale in a bucket fermenter. There is a few recent posts from me where you do see the BMB with us-05 that was a veritable yeast orgy... I mean all told if I totalled between what was in primary and secondary I think I ended up with about a gallon of yeast slurry.
  9. This is normal. This is what can happen once your krausen has fallen back into the fermenting beer. Notice the film/foam and the "floaters". The film/foam is what is left from the krausen and because of the fermentation and co2 escaping created a bit of foam. The floaters are a tan/brown color and have very smooth round edges. These are known sometimes as yeast rafts. If you see this, it is completely normal.... do not panic. If your floaters are predominantly white, have rough, jagged edges you have an infection.... but still do not panic. Bottle as normal, leaving as much of the floater layer in the fermenter and carb and condition as normal. Drink and enjoy. But the sooner the better.... (Beer seen on the photos is a Tangerine pale ale just before cold crashing. Took top off to get sample for gravity double check using sanitized cup.)
  10. This right here is why I cold crash. I have always cold crashed at the order of @RickBeer but wanted to see if it really did make a difference. See original topic here: I did an experiment to see if it really did make a difference. I transferred the beer to a secondary fermenter at room (68*F) temp. And then dry hopped 4 days and cold crashed 3 days with hop still in. total dry hop time 7 days (hops were in a bag to contain them) What you see in the pic is all the yeast, proteins and other undesirable particulate that sunk and compacted on the bottom. Had I not cold crashed all of that would have ended up in the keg (or bottles if i would have bottled) and may have contributed to undesirable results. First pic is of yeast cake left in primary fermenter. Second pic is of beer after transfer and dry hoops added. Third and fourth pic is of what was left in bottom of secondary fermenter after cold crash and beer transferred to Keg. To sum up... cold crashing does make a difference and I will continue to do it for every batch.
  11. fingers crossed for ya @epete28!!
  12. Or you have drank it all...... which ever comes first...lol
  13. I have 3 LBKs, 2 6.5 gal Fermenting buckets, 1 6.5 gal Big Mouth Bubbler, and 1 5gal Big Mouth Bubbler i use as a bottling "bucket" and as of recent it is also being used as a secondary fermenter. still not enough if you ask me... need a few more fermenters for sure!
  14. i am gonna take a stab in the dark and say The recommended temp range for yeast should always be as listed on the yeast pack/manufactures specs.
  15. Yeast will make a bit of difference ( us-05 is my go to yeast) as will stepping to the partial mash recipes with the steeping grains..... come to think of it those usually come with us-04 or us-05........ hmmmmm.......
  16. Stick with it @bigntall1983, they will get better!! I am sitting here drinking the last bottle of my first ever batch (Classic American Light brewed back in december) and i can tell you, patience and practice are key. Read through this forum, ask questions, but most importantly, keep trying. Make adjustments, take notes, review those notes. i am now over 20 batches and i can tell you, my first few were just meh... but once you fine tune the process, make the adjustments and work out the kinks, you know... find your groove.... it does get better. This one that i am sitting here drinking, on a scale of 1 to 10 gets about a 4... just meh... it has a cidery taste to it that has never gone away. Cidery taste comes from too warm on the fermentation not an infection... sour comes from infection (now if i am wrong, i am sure someone **** cough @RickBeer cough*****) will correct me. now if i compare that to one more recent, Smitten Bovine or even Black Beerd porter.... there is no comparison the more recent ones blow this one way out of the water they are more of an 8 or 9 on that same scale. Stick with it man!!!
  17. Did this change from what you told me before? I have down (i think I have a screenshot of it too....) 1lb corn sugar and 4 oz (1/4 lb) maltodextrin..... don't confuse me Hoppy!!!!
  18. Sounds like a good plan to me!
  19. Fresh cranberries will be abundant around thanksgiving time.....
  20. What are ya doin squeezing the LBK???!!! Lol!! But seriously though, yes, co2 is supposed to do some escaping in the fermentation process. Co2 is a byproduct of the yeast doing it's thing. In this phase you want some to escape but also have enough in the lbk to keep the headspace full of co2 as to not let oxygen get at your magic elixer. Now come bottling time you will add some sugar and the yeast will again go into action and make some more co2 but this time you want to keep it in the bottle so it carbonates your brew.
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