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bio website antmansclone.wordpress.com
location Redding, CA
age 36
visits member for 3 years, 5 months
seen Jun 1 '11 at 2:32

Apr
29
comment Yeasty Tasting Pale Ale
I should also say, it was exposed to light throughout fermentation. No direct sunlight. I just had it on the kitchen counter, so the temperature fluctuation was probably more than if it were in the closet. Probably 64-70 degree range. I did put the bottles in a box in the closet for conditioning.
Apr
29
comment Yeasty Tasting Pale Ale
Thanks for the tip. I'm thinking about doing a Hefeweizen next, so I may try that.
Apr
29
comment Yeasty Tasting Pale Ale
Thanks everyone. Sorry I forgot I asked this question until I logged in today. <sheepish grin> I don't know what yeast strain it was - whatever comes with the Mr. Beer kit... I gave it 3 weeks in primary fermentation (no secondary) and another 3 weeks bottle conditioning, then 1 week in the refrigerator. It lasted about 2-3 weeks beyond that.
Apr
11
comment End of Fermentation?
Yes, that was what I was asking. I tasted it and it seemed fine. I think I really need to get a clear carboy because it looked a lot different after I took off the lid - it was hard to see through the dark plastic. It actually looked more like a thin sud film. If I could have seen it well I wouldn't have worried about it at all.
Apr
1
comment Is primary fermentation finished?
Thank you! With the hydrometer, is it more that it's done when it reaches a target value, or just when it stops changing? Some of both? The reason I ask is that it seems recipes online have an OG and an FG, but I don't think the Mr. Beer kits specify it.
Mar
23
comment Lagering Temperature and Time
Excellent, thanks!
Mar
23
comment Lagering Temperature and Time
I tried to edit my post because I need to learn to read, but I waited too long. What I should have said is, "If it does happen to be a lager yeast, would you recommend the colder longer process, or should I still stick with the instructions?" <hangs head in noobish shame>
Mar
23
comment Lagering Temperature and Time
I went over my character limit. Sorry. .-( So, if this turns out to be an ale yeast should I change tactics and ferment and condition at room temperature for a shorter time, or does my current plan seem ok? Thank you, I really appreciate the help!
Mar
23
comment Lagering Temperature and Time
Thanks for the response! I can't tell what kind of yeast it is from the website. Maybe I should contact them to be sure. It's their 'Defibrillator Doppelbock 7.0' recipe. I checked it last night. It has a nice foamy surface, about 3/16" thick. I held a bright LED flashlight to the edge and no light made it through - it is already nearly opaque. I moved the light toward the 'corner' of the keg and could see just enough to notice particles ascending and descending - I assume they are tiny pieces of hops. I'm thinking this is a good sign?