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Everything posted by 76shovel

  1. Yes, it gives me a bit of a sample when I have lost my patience waiting. Never had one blow but I set them inside mason jars in the cabinet just in case I need some containment.
  2. When I empty a 740 ml PET bottle I immediately put a drop of dish soap in it, fill 2/3with warm water, agitate the hell out it, repeat twice with no soap. Dry upside down. Sanitize before use. I use clear plastic 20 oz soda bottles as trub bottles. I carb/condition and store them in a dark cupboard in the basement until such time I sample them.
  3. I've used and reused the PET bottles and same caps for over two years now and only had two not firm up. I might have missed them or just miscounted my dots. Adding a couple dots and waiting a few more weeks firmed them up nicely. Not sure if the oxygen barrier bottles are the trick or not but I think over 90% of my bottles are the Oxy barrier type.
  4. I try t hold my imperial stouts a year, well, I try. I do have some that are at 13-14 months now. A twist on this. How long if they are refrigerated? Do cold IPAs still fade as fast? Would imperial stouts ever go bad as long as they don't go flat?
  5. As I read it Mr. Beer says it would be 4 dots to 750 ml. I dropped back to 3 dots because I was getting a 1/2 glass of head in most of my beers. It seems to work for me. I will try one at 2 dots this winter. On the other hand my heavy high ABV stouts always seem to be low carbonation brews. As long as the plastic bottles are firm I figure it's good.
  6. I used to putt around on the Shovel-Head chewing on mid level cigars. Kept setting my face on fire so I quit.
  7. "Patience is required in this hobby." I think it took me nearly a year to figure that out. 🤣 Most of what I mix up these days takes 4-8 months of conditioning if not longer. I will still sneak in an early sample.
  8. It's that easy... if you own a hydrometer. Sometimes I wonder how I got this old. 🤣
  9. I really like how my last Chromosbeer came out so I fired up a 2nd batch. I may have goofed it up. After 2 weeks of cold fermentation at 55F I pulled it for the 3 day rest. I flubbed the calendar so this was a week earlier than I had planned and now my cold crashing fridge is tied up. The Chromosbeer has been at room temp of 65F for two days, I will cold crash it for 3 days tomorrow then bottle. OR should I put it back in at 55-56 and ferment another week then rest again? Yeah, If I used a hydrometer from the get-go I wouldn't be guessing.... oops.
  10. I've added brown sugar in a few dark stouts. It doesn't wreck the beer but yeah, it's puts a different edge on it. You may like it, you may not. gotta try it to know.
  11. I try to add just enough water to the 2G recipes to get 12 full 740ml bottles after fermentation. I always had booster in an attempt to get back to neighborhood of the advertised ABV . After 2 years of this I still don't own a hydrometer so it's just a WAG. I'm more focused on the taste anyhow.
  12. Had the trub bottle tonight. Pretty smooth and I can feel the alcohol content. At least I don't feel like I screwed up. It'll be interesting to see how this is in another month.
  13. Yeah there's no denying it's a self inflicted event. To compound the issue I shoot for 2.25 gallons in order to fill (12) 740ml bottles. This afternoon the flood seems to have receded. I just need to do another clean up.
  14. Will do, 8 hours since I posted, still foaming over.
  15. Morning, Been at this a couple years, generally sticking to the published recipes. Maybe a couple failures but I find something to like about in every batch. I've kept to doing my bigger beers in a the upright 2 gallon fermenter however that fermenter is tied up with American Burleywine. Home alone unsupervised yesterday I found the ingredients were all here for Double Black Diamond so I went for it in an LBK. I also added a Robust LME. Stuck the fermenter in my dorm type fridge at 64F about 20 hours ago. Got a mess this morning, first time that ever happened. Real glad fermentation happens in the cellar. 🤣 Cracked the lid slightly and a lot of pressure escaped, good thing I decided to go check on it. Mark 2 Cans St. Patrick's Irish Stout Brewing Extract 2 Packets Dry Brewing Yeast (under lids of Brewing Extracts) 1 Packet Safale S-04 Dry Ale Yeast 1 Packet Palisades Hop Pellets (1/2 oz) 1 Muslin Hop Sack 1 Packet No-Rinse Cleanser
  16. With it being summertime my brewing has slowed to a crawl... makes it easy to forget so I have moved to putting reminders on my phone too.
  17. I started a thread over in Advanced recipes about American Burleywine a while back. I mixed a batch up last night and I can see it really does not qualify as "Advanced", my apologies. It'll be interesting to see how it develops over time. I have a 2nd kit here for American Burleywine because they were on sale. And suggestions for changing up the next batch? I really don't want to wait 6-12 months to start the next round. thanks
  18. 3 weeks ago I started a 2.25 gallon batch of Wild Wheat. I also steeped 4 oz of Chateau Special B grains at 160F and added it to the wort just because I had it sitting around. Not sure what the hell I made but the aroma coming off of it was fantastic. Bottled it last night, I thought the sample was pretty good even without carb/conditioning. It's going to be an impatient 3-6 week wait now.
  19. Since I adopted a 2 month minimum for ferment, carbonate, and condition things got better. IPAs and Wheats are short term, Lagers are a couple months longer but I have heavy hitter Stouts I am TRYING to leave sit for a year.
  20. Well Shrike based on your recommendation and with the current sale on I ordered another American Burleywine. For some reason my tastes have gone to the long term conditioning bold brews like Lock Stock and Barrel and a couple of variations thereof. My basement shelves are filling up! 2019 might be a little fuzzy, 😉
  21. I've done some long term brews but never tried this recipe. American Burleywine. I know zero about it and don't believe I've even had a barleywine before. Any good or bad experience out there?
  22. Interesting question. From what I have read here fermentation eats up the sweet. I like my stouts so I'll be watching this.
  23. I have a slightly taller dorm fridge for cold crashing, I control it with an Inkbird controller. I can do two LBKs in it but when I remove the shelves the brewmax fermenter just fits. During the initial week of fermentation I tape the probe of the Inkbird to the fermenter below the fluid line and set it at the desired fermentation temp . My basement is 65-68 so after high Krausen I put the fermenter on a shelf (unless it's a lager I need to keep colder).
  24. I found I have some rather old, like 6-7 months old, ThunderBay IPAs so I've been slowly using those up. I have an American Hazy batch chilled and another Thunder Bay conditioning. I have no plans to brew more IPAs until those are dwindled. The top level of my basement fridge is IPAs and Wheats, The bottom is all Lagers, the racks next to the fridge are all stouts doing their time and some Ales I'm just not sure about yet.
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