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- Today
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Matt Smith changed their profile photo
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Many of us always put 2.5 gallons in.
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Why not use all of the ingredients but only use a total of 4.5 gallons (2.25/LBK)? Slightly higher ABV without altering the beer much.
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Dawg...I picked up a 5 gal recipe over the weekend. I measured out 2.5 gallons in my LBK and damn near goes to the top. Is there enough overhead with 2.5 gal in there to allow krausen without a keg explosion? Or can I probably expect an overflow? I will just have to find out I guess. Or.....use 40% of everything for the recipe, but I don't want leftover stuff I have to store. I just want to make it and if I like it, make it again, or mod it.
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broncomec changed their profile photo
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Scott-Gardiner changed their profile photo
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This is awesome!!!
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Thanks -- I missed your earlier post!
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I'm with Creeps on this one. What's up Yoda?
- Yesterday
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Ooooohhhhh hell yeah. Im in
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Yes. And we will have the Conference site live very soon.
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Hey guys! We are hosting a competition for the 2018 MUG Conference (more on the conference soon). While the Conference registration hasn't started yet, the competition registration has. This competition is open to anyone and you do not need to be present to win. Mr. Beer recipes and all-grain recipes are welcome. Register here: https://tucsonhomebrewclub.brewcompetition.com/
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No. You don't need to mention any ingredients.
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got an email a week or two ago. @MRB Josh R @MRB Tim are you able to discuss this on the forum?
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What is this now youre talking about???
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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
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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.
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So, have a question about the home brew competition, and since there is no official thread (yet), I have to post it here. Do I need to mention any or all Mr. Beer products used in making the beer?
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Registration - Check Hotel - Check Flight - Resolve next week Rental Car - Probably next week Personal expenses - No earthly idea how to do this one. Figure out what beer to bring...…….that's a tough one I went a bit rouge on the hotel. My plan is to arrive Wednesday 17, and fly out on Tuesday 23, thus I'm there for about a week. While the hotel that Mr. Beer is selecting for the event is excellent, since I'm going to stay more days, their rate will change for the non-conference days. Instead, I'm staying at the Extended Stay America -Tucson Grand Road. It's with walking (staggering) distance of the Sheraton Tucson, and between us is an IHOP in case I want breakfast (which I rarely eat). Plus with the savings, I get to sample more Tucson breweries Work on Flight will take a bit longer Rental car can wait a while What beer to bring...…...um...……. Can't wait for October
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I just brewed this, steeped 2 row and carapils for 45 minutes, added a booster too. Should be delicious.
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This is a good beer. I never would have been original enough to think of adding a Robust LME to the Northwest Pale Ale HME so thanks @MRB Josh R and @MRB Tim for that!
- Last week
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I did this recipe, and I was kind of worried I'd overdone it but the finished product came out pretty good. If you like Citra hops, you'll like this one. Obviously.
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How much hops?? The latest 3 Zombies IPA Mr Beer is advertising, using NW Pale as base, uses 3!! oz of Citra hops. Can that really be enough? How does this sound? 1/2 oz -> boil 5 min, add 1/2 oz -> boil 5 min, flameout add 1.0 oz -> ferment 16 days, add 1.0 oz -> ferment 5 days..
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I just happen to have things fermenting right now. Below is my sticker, temp gun says 69.6. I tried to get both in the shot but the lighting is tricky.
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@TBONE 69 I'd just add that it's better to be a bit on the cool side than too warm, so even showing both I'd be okay with that on my fermenter.
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Awesome.... Thanks for clarification
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I always go with the more solid color. If theyre both equally solid then i split the difference. To me, the difference in a degree doesnt bother me. As long as i know a ball park figure
