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  1. 15 likes
  2. 11 likes
    Great questions! For our recipes, we get no guidance from Coopers, it's all us. Sometimes there's a commercial beer we want to emulate, sometimes we just try something and it comes out well, or it sounds good so we brew it. There is a test kitchen in which our Twitch stream takes place, so that's the best place to see it. We don't want to have too many recipes up on the website at once, because it gets confusing, so we typically stick to around the 80 or so top sellers. Lately we've been experimenting more with limited-release recipes, often having one or two ingredients that we get in a limited stock, sell through, and discontinue. It's been proving pretty popular. There isn't a set number to release, but we all brew as much as we can. So, sometimes we have a plan, and go through a few trials until we nail it, but sometimes it's just a happy accident.
  3. 11 likes
    The amount of extract I'm able to get out of the can nowadays, versus when I first started is night and day.
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    Welcome Dunkin dog, Many tips and tricks and plenty of advice. First piece of advice, seeing that you are just now joining the forum and your kit arrives today, don't brew it today. Take at least a week and read, read and then when you think you have read enough, read some more. Give yourself a week to research what advice this forum has to offer and make sure you are set up for success before you brew your first batch. You will be thankful you waited a week. Dawg
  5. 9 likes
    A great day today with the MUG Midwest team. we got a late start, well deserved considering the beers we enjoyed Friday evening. finally got our act together and made it to 3 floyds. The tour was very good. If you make it to this place, definitely do the tour of their facility. lots of beers sampled, and FINALLY @C-ya joined us. Due to a personal matter, I left, and freed up my seat for him. About 6:30pm we gathered in Josh's room for another beer sampling. C-ya brought an excellent Oktoberfest beer. We went through all 12 of Bonzai's beers, and our official beer judge said they were mostly excellent. Two had issues, and I'll PM him directly, but overall great beers Sadly, c-ya, creeps and friend Jeff will be leaving tomorrow. Josh and I will be in town, but probably do things on our own until late tomorrow when he has to leave. I want to thank *EVERYONE* at Mr. Beer for this event, and letting Josh join us. Creeps, C-Ya, and Jeff, great meeting you guys, and hope to see you in October Yoda
  6. 9 likes
    Sitting at home wishing I was at 3 Floyd's. Was going through some of my older inventory and ran across some of my original Belgian Spiced Ale (brewed in June 2015). Decided to chill some so that I would have something to toast you guys with. Opened one tonight and all I can say is Wow! It's mellowed wonderfully. The spice came through nicely on the nose. Still wonderfully carbonated. A good malt presence with a warming spice finish. This brew has definitely aged well!!
  7. 8 likes
    When doing most recipes, I start with the numbers of a particular style first (usually going by the BJCP guidelines, but there is a lot of room for experimentation): ABV, SRM, IBU, OG, FG, etc. Once I have the numbers down for the style or clone I'm brewing, I then take a look at the ingredients themselves. Then I try to combine them in a way that matches up to all of those numbers. I use a couple of different software programs for this, including Beersmith and Qbrew, but I also use a special in-house spreadsheet that helps verify the numbers in case the software was inaccurate. Other times, I just throw a bunch of ingredients together and see what happens.
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    Don't worry, guys. There's another hazy on the way. Stay tuned....
  9. 7 likes
    I am just gonna say it - Helles Boch is the best tasting brew I have made with the least amount of effort yet! It may not be the best tasting overall (I'd say for me that is Lock Stock and Barrel Stout) but the taste per effort is highly favorable! The only modification I made was to steep some caripils in the brew water first.
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    If only it were as simple as you state to make good beer. You didn't mention anything about maintaining a good temperature. Nor did you mention making sure that the wort you are pitching into is both aerated and the correct temperature for pitching yeast. Yes, you can just follow the directions and make mediocre beer and then get discouraged and quit the hobby. Or you can take a week to read and get as much useful information before beginning a hobby that can last a lifetime. I think I would rather do the latter at the cost on 1 week of time.
  11. 7 likes
    So it looks like I will be attending this event with you guys, at least for the weekend. I will also be bringing a bunch of free MRB swag for attendees and possibly a few AZ beers to share, including a few of my own. If anything changes from the original itinerary on the top post, please let us know. We will look into doing a livestream on location, but I may just video the event and show some highlights in a later live stream. We'll figure it out. Even if there are only a couple of us there, we'll still have a good time (more beer for us, right? lol). See you all in a couple of weeks!
  12. 6 likes
    Cleaned used bottles today. Mostly followed @RickBeer ‘s advice. Cleaned 50 bottles today. Used hot water soak to remove labels. Wanted to mention what bottles were the most friendly to home brewers trying to remove labels. This is not comprehensive, but just my top 4. 1. Odell’s-hands down the most friendly. Label practically fell off in the water. 2. Sam Adams-after a soak just took a light scrape and it all came off. 3. Sierra Nevada-came right off after a soak 4. Paulaner-came off so easy. Honorable mention: deschuttes, real ale brewing, revolver (easy to peel off plastic label), modelo. Had a few that were literally impossible. Some use plastic labels and probably requires a solvent of some type to remove the glue. Just gave up or left the label on. Won’t buy those again. After label removal, filled up sink with oxy clean free and hot water for another soak. Shook the poop out of them and rinsed with hot water and hung on my new bottle tree. Ready to rock. I have to admit I did calculate what my time is worth professionally vs saving $50 in not buying 2 cases of new glass. Much less satisfying buying online. Plus I do love working on anything beer related. Jdub
  13. 6 likes
    I put my last bottle of American Porter that I bottled 10/11/17 in the fridge. It is a trub bottle that I almost forgot about. I'm sure it'll be delicious, as was the rest of the batch.
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    What a load of crap! I am actually privy to the process of how new recipes are created: Step 1 - @MRB Josh R sits in the janitorial closet, in the dark, and thinks. This takes a great deal of effort, and causes him to profusely sweat, so he's not in the closet for quiet, but to keep his sweat stink away from others. Here is a picture of him thinking about new recipes: Step 2 - When he doesn't come up with enough recipes, he gets punished. You'll see a picture of the punishment that @MRB Rick imposes on @MRB Josh R below, showing Josh and @MRB Tim being punished for lack of creativity. Step 3 - Finally, our heroes go in the warehouse and see what they have excess of, and then create recipes. Here they are chasing a helpless warehouse employee: Step 4 - Recipes are completed, typed into the website and published.
  15. 6 likes
    I feel the same. Plus, if I make a batch of beer that turns out "meh" I'd rather have two gallons of it to drink than five.
  16. 6 likes
    Lol, @Creeps McLane on a roll! Guess I'm odd man out, but I like these little LBK'S and producing a couple batches every 3 weeks. Storage would get to be a problem if I started going larger as I have other hobbies that take up space.
  17. 6 likes
    That's pretty good. I always reserve a cup or so of the boiling water that I mix with the extract, and pour it into the can to get every last drop. Every once in a while I'll read a post here about how Mr. Beer overestimates the ABV, and I've always been very close, so I wonder how much extract people are wasting.
  18. 6 likes
    Hello Everyone! Im making my first attempt as soon as the kit comes in today and am looking forward to it. I’m going to be brewing the Bewitched Amber Ale. Any tips, tricks and advise? Thanks in advanced. I’ll post updates as time goes on. Dunkin Dog
  19. 6 likes
    I ferment in coolers. When I open the lid I get a fermentation aroma blast! So absolutely.
  20. 6 likes
    Made good use of this sale and ordered some accessories and refills. Brewing thermometer for my first partial, Calavera Spiced Chile Stout, and the Abbey Dubbel recipe. Also added some yeast, hop sacks, and hops. With free shipping this was a timely sale offer for me!
  21. 6 likes
    Just reading up on proper temperature control could make the difference between an end product that discourages you and one that makes you go "Wow, I made tasty beer in my kitchen!" Oh, and welcome to a great hobby!
  22. 6 likes
    @Jdub, Photos from two of my Rauchbier brews. Actually seeing a hot break was interesting. I attempted a BIAB mash. Much easier. Quite pleased with the results sparging with a collander.
  23. 5 likes
    I feel like I should be kicking myself for reading this...
  24. 5 likes
    I think you're a bit confused, or asking it wrong. First, what's the difference between LME and DME. Liquid Malt Extract has water in it. Dry Malt Extract has no water in it. They serve the same purpose, but they are not equivalent. Why? Because of the water... 1 pound of LME = 0.8 pounds of DME 1 pound of DME = 1.25 pounds of LME Now that you've established that, you need to figure out what you're trying to do with it. LME and DME have two purposes. 1) Raise ABV - By adding the correct amount of either LME or DME, you can raise the ABV by a certain amount. I recommend utilizing a program like QBrew to figure out the impact. In a standard Mr. Beer 2.13 gallon batch, a 0.55 pound package of LME raises ABV by about 1%. If you added that same amount to 2.5 gallons, you'd raise the ABV less. If you added it to a 1.5 gallon batch, you'd raise the ABV more. If you use more than 0.55 pounds, you have more of an impact obviously. I would never add more than a pound of LME (0.8 pounds of DME) to any Mr. Beer recipe as it dramatically changes things (unless the recipe called for that much). 2) Appearance and flavor - There are many kinds of LME / DME. Mr. Beer sells 4 kinds of LME - Pale, Smooth, Robust and Golden. Golden is their wheat LME. Each LME tells you what flavors it may add. https://www.mrbeer.com/ingredients/unhopped-malt-extracts A good guide is to see what the Mr. Beer LMEs add is to see which ones come in each Deluxe kit. Mr. Beer has figured out what goes together best, and its a great cheat sheet. https://www.mrbeer.com/refills/deluxe-refills LME is best added to warm water, remove the pot from the flame, pour in the LME while stirring constantly. When it's well blended, put the pot back AND KEEP STIRRING. DME can be added to cold water and slowly stirred in, a little at a time, or added to warm water like LME. The trick is to not let the humidity from the pot get into the bag, clumping things up. Some people measure it out ahead of time into a glass bowl and add it. Both are very, very sticky and a PITA to work with.
  25. 5 likes
    My Lock/Stocks are sitting at 16-months and I've got about nine left. Each time I open one it's better than the last time.
  26. 5 likes
    Ok did this last weekend. Lock Stock and Barrel Recipe but added approx 3 oz hand crushed Special B to the steeping portion of the process. I added 1/2 cup of molasses to the boil (I could not find treacle locally), I substituted a Robust LME for one of the Smooths. I put it it all in the fermenter filled to the 9.5 liter line, stirred up, then I realized I FORGOT THE COCAO! Well, I have leftover grains and malts for another batch. The oak is soaking in 8-9oz of 100 proof spiced rum.
  27. 5 likes
    Finally made it home. Kind of a crazy drive. This is my yard in the middle of February this is what i came home to
  28. 5 likes
    We got to border of WI and IL and stopped for the day. Crazy blizzard = one more day of vacation. Thank god we have beer
  29. 5 likes
    So you're saying you could be any one of those fine gents???? OK
  30. 5 likes
    Here is my advice for what its worth as I do not have the experience that the above members have but I am speaking from recently learned situations. 1. Cold crash for 3 days 2. Clean spigot before you bottle with sanitiser 3. when bottling do so at an angle so you have no air bubbles (even better use a wand if you can) 4. condition longer than you think you need to. 6 weeks should be the best I usually go for 4 because I am impatient. 5. When you chill your bottles let them set for 3 days i learned this one on my own not sure how the others feel about this but it seems to taste much better after 3 days. 6 do not get discouraged if you american light does not turn out the way you thought. This was my least favourite so far and my first but most is probably due to being my first. y second was Octoberfest and it was amazing. 7. read read talk to these wise brewers on the forum and check out the feeds on twitch they will answer your every question even ones you didnt know you had.
  31. 5 likes
    Thanks everyone I will follow your recommendations. As my husband is always reminding me, patience is not my strong suit. So, probably I was jumping the gun hoping I could drink some within about a month. I will wait longer, try some more later. Anyway. It was my first batch & didn't have temp control, etc etc. I didn't think about taking the rings off - I thought they were supposed to stay there All good recommendations. With the recent Mr Beer sales I've bought a bunch more stuff, some refills, a hydrometer, more temp strips. Plenty to keep me occupied for a while. And I'm trying out temp control with my 3rd batch currently (in cooler with ice bottles). And, after reading posts on That Voodoo That You Do, I see now my patience is going to be tested! 4-6 months. Well there's other beer out there I can drink in the meantime. And husband teases me, & says he's going to buy me a TShirt that says "Beer taught me patience" or are those already out there to buy? OK guys, not many gals on these forums, I noticed. But, hey, I think Mr Beer's LBK is a great way for gals to get into this hobby. I can easily manage all steps myself, (I seriously doubt I could carry a full 5 gallon carboy) and my hubby just stays out of my way unless I ask for help. He's not interested in brewing beer, but then he's never been much of a cook either. If my beer is good enough, I'm sure he'll help me drink it will let you know how things turn out.........
  32. 5 likes
    The sediment on top of the beer is likely just yeast rafts. If you are at 15 days, I would recommend that you leave it at least 3 more days and then cold crash. Some of the "rafts" will probably fall while you are moving the LBK (not an issue), just don't actively stir or splash the wort when moving it.
  33. 5 likes
    If you purchase the DME from your local homebrew store, it will likely be in a 1 lb bag. My suggestion is to pour out the amount you want to use into a bowl before trying to adding it to the water. If you don't and try to pour from the bag, the steam will begin forming syrup on your bag. Picture cotton candy on a humid August afternoon. When you add the HME, the water only needs to reach a low boil. High boil risks caramelizing some of the sugars in your extracts.
  34. 5 likes
    Hi all, Just started brewing my first kit its the American lager kit so far one week completed of fermenting just thought I show any thoughts welcome love the brewing process GOPR0143.MP4
  35. 5 likes
    I am in the middle of doing some yeast comparisons. I started with a very basic lager recipe: 9.5lb Weyermann Pilsner Malt (1.6°L)0.5lb Vienna Malt (3.2°L)0.5 German Perle - 60 min - 12 AAU0.5 German Perle - 25 min - 8 AAU0.25 German Hallertau - 25 min - 2 AAU0.75 German Hallertau - 10 min - 4 AAUMash temp 148° - 75 minEst OG: 1.058Est FG: 1.011Est IBU: 26Est SRM: 2Est ABV: 6.3% (6 gallon recipe) Ferment at 56 degrees I made six gallons, and split to two 3 gallon fermenters. One fermenter got the Southyeast Labs HS2 New Abbey Ale yeast that I've used and reharvested several times. This yeast was harvested from honeysuckle plants at Blackberry Farm (a luxury resort and brewery in Walland, TN). It "really shines in Belgian and abbey ales. It produces notes of red wine and finishes with cracked peppercorn." The other 3 gallons got the Bootleg Biology S. arlingtonesis yeast picked up when we did a tour of the Bootleg Biology yeast facility in a Nashville homebrewer meetup [with another online homebrew group]. This is Bootleg's original flagship yeast, and is a hybrid lager yeast (can be used at low ale temps as well). I will be doing another 3-gallon batch with this recipe and the new Bootleg Biology Brulosophy Blend yeast that went on sale this week. It is billed as "the only all-purpose, clean yeast culture meant to make almost any beer style!" The development of this yeast blend was a fun project to follow. You can read/listen to more about it at the Brulosophy podcast website. The intent is to see how the exact same recipe plays with different yeasts. By tasting the hydrometer pull, the HS2 is all in the Belgian pale range, while the Bootleg #1 is more a biscuity, clean lager taste. WIll be curious to see how the Bootleg #2 differs. Intending to bottle the first two this weekend (or next, if I don't get around to it). Picking up Bootleg #2 yeast tomorrow, so might brew it next weekend.
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    I’ve brewed 4 PM recipes so far (none ready yet). Very easy and more fun. I assume that they taste a lot better too.
  38. 5 likes
    I would probably enhance that recipe with 2 oz Carapils (for body and head retention) and maybe 2-4 oz malted wheat. Or you can do 2-4 oz flaked barley and 2-4oz 2-row. Or if you want a maltier beer, add 2-4 oz of Munich or Vienna. Read the descriptions of the malt and decide for yourself. Don't be afraid to experiment a little.
  39. 5 likes
    I made it as per the recipe and it's great. As to what to do with the extra grains: - put them in a muslin sack and steep in four cups of water for 30 minutes at 155*. - stir in that extra booster you ordered - bring to a boil, stir in 1 cup brown sugar until dissolved - remove from heat and stir in the extra Robust LME you ordered along with one can of St Pat's HME - ferment in the LBK as normal. After one week use a very clean spoon to add 2 TBS vanilla extract. Don't stir, just open the lid, add the vanilla, and close the lid. - at bottling, add one shot of cold-brewed coffee to each bottle. It'll be a nice coffee stout with a hint of vanilla and a little extra ABV.
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    youre talking about doing a hop boil to augment a mr beer kit? what i did was : take a half gallon of water in a pot. bring it to about 170-180f. remove pot from burner. take your dme... a pound maybe? pour it in. stir until well mixed in. you should not be seeing gobs bobbing around. put pot back on burner and slowly bring to a low boil. toss your hop pellets in .. no hop sack. now ask yourself why are you doing this? adding bitter? adding aroma or flavor? for bittering increase you could boil for about 20 mins. to 40 mins. a low boil wont cause that drastic of evaporation. for flavor or aroma addition you can boil for 8-15 mins. remove pot from burner, turn stove off. let the dme cool down just a little so it isnt at boiling anymore, then stir in your hme. mix well. put your ice cold water in the lbk. put a sanitized strainer over the mouth of the lbk and ladle your wort into the lbk. or... if you have a steady hand and can safely do a slow careful pour to transfer .... that would be quicker. my hands shake like mad so i use a ladle. i would highly advise against pouring. hot wort makes really bad burns on skin if spilled. the strainer will sift out most of the hop goop. anything that gets into the lbk will eventually settle out into the trub. now top off the water level with more cold water to where mr beer says your volume should be. tada. unless using gobs of dme in a boil with a large volume of water , i never worried about reaching hot break. i did low / slow boils. i didnt boil for an hour. why would i? if i am doing THAT much work i may as well just make a 5 gallon recipe from scratch and skip mr beer kits. dont over complicate things. dont worry about evaporation. you will be topping off your water volume. dont worry about hot break getting into the lbk in a small batch like 2 gallons. you wont have that much usually and yeast will eat it to a degree. just suggestions... the experts can correct where necessary... i'm too tired mentally to worry about 100% accuracy... how many kits have you got done? you sound like you are jumping into the deep end way too fast. take your time to develop base skills before going big or more complicated... but if you feel ready... (shrug).
  42. 4 likes
    Wait a minute... @Bonsai & Brew is on untappd and he hasn’t added me as a friend yet? Wtf, man???
  43. 4 likes
    Brewed my, not Santa Catalina, yesterday (4-11-18) and did sub the Mosaic and pitched with US-05. My first batch using the mini fridge and inkbird. Perved on it this morning and it's just getting some krausen. Mosaic smelled great when I opened the door. Now I have 3 weeks to come up with a name!
  44. 4 likes
    Updated after the last sale: - Witch's Flight - CALEX#2 - Foggy Days California Common - Winter Dark Ale #1 - Brew de Ale ze Bub - Thunder Bay IPA - Shameless Stout (will go partial-mad scientist on this one) - Tangerously Hoppy IPA - Winter Dark Ale #2
  45. 4 likes
    For me it's a silicone spatula: I scrape that can clean like a hobo's dog going at a can of Alpo.
  46. 4 likes
    The Oktoberfest is now 7 weeks old...and it is very good! It had a fuller head, but I didn’t get to the camera right away. The carbonation was perfect. It was a treat on Easter! I believe the malt will come forward even more in another month, so I’ll let this one continue to condition. Should go from very good to excellent. Again, many thanks to the fine brewers on this forum! O, I should mention that, while I didn’t have an OG to help me figure out ABV, it must be pretty high: I could definitely feel it after only 12 ounces!
  47. 4 likes
    I just poured my first bottle of ChromosBeer. It's damned good!
  48. 4 likes
    I may have to go with @MRB Josh R just to make sure he handles himself We'll see
  49. 4 likes
    Great database - No need to double or even triple the pitch. Sprinkling the small packet of dry yeast into the wort, without re hydrating, more than enough yeast cells will survive the shock (for the 2 gallon LBK). Lag time can be improved by aerating the wort.- gives the yeast a good start before they begin their anaerobic phase. Pitch at the correct temperature - not too hot.
  50. 4 likes
    PLEASE keep us updated on ALL your brewing notes on this one I am a total supporter and if this turns out for you ill try it too. If people in history would have been scared to pair things that didn't go together we would have missed out on many wonderful things. In fact i have learned a few mixing things in my life that are so amazing such as plain fritos on ice cream and ketchup on mashed potatoes in fact i made some amazing christmas chili from experimenting once lots of nutmeg and cinnamon and cumin, fresh peppermint and ceyan... it was a hit at the pot luck at work but i bet if i told anyone i was doing it before hand people would have naysayd me so DONT LISTEN