Recent content by LAbrewer

Is it stored at room temp or ~70?

I like the pale lager out of the bottle. Tastes plain and too dry in a glass though for some reason. :cross: I also like the oatmeal too. Trader Joes has some of the ss beers right now in 4 packs for I think 6 bucks, and the pint sized bottles are in a 3 pack with a glass or two included for...

that can is the priming sugar

Anybody know of the drawback of pouring off the non frozen liquid? I mean what about oxidation? For this reason is it better to sift the chunks out of the vessel then turn the jug over to drain as suggested?

My guess is that the aj did not ferment and you ended up with aj flavored beer. Take a gravity reading and see if it is down below 1.01 at least.

How the hell do you forget about a beer you made?

Well since there is hop particulate in that... I would put a towel on it or move it to a dark room.

Sanitize some foil and fit it loosely over the neck but tight enough so it doesn't blow off. Airlocks are overrated.;) I would not sweat the contamination issue this time of year.

Add some yeast to the cider and heat it to over 70 degrees. Let it hang out a week or two and check gravity again. Don't bottle it until you know if it's done or not or you'll get explosive bottles. Next time don't rack it before it's done. edit: allthough you did say nottingham so maybe...

How long should wine made with applejuice and aj concentrate be aged before doing this? I made a batch last week that I may try this on. My last batch of ed wort's recipe is still tart right now after about 3 months though.

Bottle it up. My stuff tastes tart at first but is a real winner when I'm sick of beer after a long day working at home. I bet your wine is drinkable. Add some carb drops or spooned sugar in some of the bottles for fun or carb up the whole batch.

I'm going to make this one with dextrose next time to bump abv. Did you swap the rice for 2 row or just add it extra?

My pliny clone is cloudy as hell and clear when warmed up. If you get some clarity ferm it may help some. Not worth the cost for me to buy it again though.

If the bubbles start up and keep rolling within about 12 hours of pitching then don't touch the lid until it is nearly finished fermenting. My theory is that if there is strong fermentation going on, then you can screw it up in a lot of ways. With that said, I generally test and taste at day 4...

I don't use blow offs. I use a large bucket and fermcap and never had a blow off that way. I also pour my airlock liquid out before cold crashing a bucket because of what you dealt with. Blow offs should only be on there until the krausen drops back down imo.