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Found 7 results

  1. I'm new to this, and my first 2 batches have been not so good, and downright bad. The first batch I brewed was the Oktoberfest. It came out tolerable and drinkable, but not good. It starts okay but finishes weak, like water, with a strong acetaldehyde component. The second batch was the American Light. After fermenting it 3 weeks, I opened the lid off the LBK and poured it down the drain about 5 minutes later. The acetaldehyde was so strong that sniffing the LBK was like sniffing apple cider vinegar. I did taste it, hoping that maybe bottle conditioning would take some of the cider flavor out of it, but it did not taste good enough that I would drink it, even with a reduction in acetaldehyde. In hindsight, when brewing these, I did not understand the importance of wort temperature when pitching, I let the temperatures during high krausen get too high, and I did not aerate the wort nearly enough before pitching. Between those brews and now I've read Palmer's How to Brew and spent some time on these forums, so I hope the Weissbier turns out to be my first good brew. I also bought an infrared thermometer so that I could measure wort temperature without having to sanitize a thermometer, and I can take an instant temperature on the outside of the LBK during high krausen in order to keep the wort from getting too hot. With all that in mind, here are my notes from the Weissbier deluxe refill. Notes: Used almost frozen distilled water. After pouring in the wort and the cold water, wort temperature in the LBK was 59 degrees. Used a whisk to aerate the wort in the LBK. I aerated for about 5 minutes. The wort foamed up, which it has never done before. I pitched the dry yeast, and immediately took a temp reading. The dry yeast in the LBK was 70 degrees. I screwed the lid on. At 6:00 pm, about 10 minutes after pitching, the temp reading on the outside of the LBK was 59 degrees. At 7:00 pm, at the time of writing this, the temp on the outside of the LBK was 62 degrees. I'm taking the reading in the middle of the LBK. If I take a reading at the bottom of the LBK or right at the top of the wort, the temperature differential is as much as 5 degrees. I've got a frozen gallon jug and a cooler ready. The LBK will go in the cooler, and I'm hoping to regulate the temperature with the frozen gallon. I'll update the post with more temp readings later.
  2. The Mr. Beer stick on thermometer, does it measure wort temperature? Just on the outside diameter of the wort, not the center? Or does it truly measure temps on the outside of the Little Brown Keg, which would be cooler than the warm wort inside? Just trying to figure out how to set my temp controller, which has an external sensor taped to the top of the LBK lid, with a folded paper towel on top of the sensor to theoretically make it not as impacted by ambient air temp.
  3. I am enjoying my 2G Fermenter and want to keep things cool during the 3 week fermentation period. With the LBKs, I used ice packs in Coleman coolers. But the 2G Fermenter is too big for that. One idea I had was to place the 2G in a cooler with the lid open and ice around it. But using the wisdom of the group - what's the smart way to keep a 2G fermenter cool during fermentation? Thanks.
  4. Well this is my first attempt at Brewing. My son bought me the Mr. Beer LBK and I've started with the American Ale. This is Day 4 and the krausen is about 1/2 inch thick and nice and cloudy almost looks like fine particles or tiny bubbles suspended below. Anyway the outside temp is 71/72 any reason to be concerned?
  5. I got a Mr. Beer LBK for Christmas and put my first batch in the barrel to ferment 2 weeks ago. And placed the LBK in a cooler, to help minimize temperature variation. The cooler has been sitting in my kitchen. But here's the issue, I have a programable thermostat so the temp in my house fluctuates from a low of 62 overnight to 70 in the evening. While I'm waiting to bottle I've been reading about the importance of keeping a consistent temp and letting the fermentation go for 3 weeks instead of 2. My question for the final week should I keep the LBK in the cooler in the kitchen where it's been or move it to the basement that stays a pretty consistent 62 degrees this time of the year?
  6. I'm enjoying learning this & brewing up some beer. New batch of beer is fermenting. I'm doing the Winter Dark Ale, Deluxe. Brewed last night and put the LBK in the Coleman cooler I've been using. Termometer on LBK was showing 73-74 degrees last night & this morning - I have two thermometers, the free Mr Beer one with the check mark, and a strip that I bought at a local home brew supplier. Both on the LBK below the liquid level. I checked it again tonight and the temp is rising, getting higher 70s at about 75 - 76 range. Mr Beer thermometer showing blue. Put it back in the cooler. I'm still in the range, but I also know the fermenting is going to produce heat. I'm part checking this out from the curiosity to see how the process evolves, part to make sure it is going ok. Should I try to cool it down in the cooler at all or just let it go? Is there a point at which I should start to fuss with the temp to prevent spoiling the fermentation? I could just open the cooler lid and let some of the heat escape - we have a winter storm coming in now so I'm sure it will be a little cooler in the room. Michael
  7. So I'm brewing my own beer for the first time and I'm in my first week I had a really good yeast cake going and I think the fermentation was well on it's way. Today, In testing the Temp I shook up the brew, accidentally . The Yeast cake at the bottom of the keg has been displaced. Is it ok to do that or did I ruin my batch. Sorry in advance for the simple question. Dave
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