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Showing content with the highest reputation on 02/10/2018 in all areas

  1. 3 points
    Please, Rickbeer, no more selfies.
  2. 3 points
    ^^^Definitely overcarbonated.
  3. 2 points
    Shrike

    Second Thoughts on a Porter

    I'm not personally a fan of orange and chocolate, but it is a very common and popular pairing. Just check out these search results for the many ways those two are being used.
  4. 2 points
    I know a MAJOR problem you will have if you keep them in the fridge that long. And TRUST ME you DO NOT want to have this problem... That is.... Having beer in the fridge and having a zero blood alcohol content in your body. IE having beer in the fridge and not drinking them. IT IS AWFUL!!
  5. 2 points
    RickBeer

    Free Shipping Promotion!

    Sshhh!
  6. 2 points
    MRB Josh R

    Free Shipping Promotion!

    Just a heads up for you guys that free shipping on orders over $39 will start this afternoon and run through the weekend. It's the best time to stock up on those Winter Dark Ales before they're gone again.
  7. 1 point
    MiniYoda

    Second Thoughts on a Porter

    chocolate bourbon stout?
  8. 1 point
    Shrike

    Second Thoughts on a Porter

    Navels should be fine. I think that grapefruit would be too tart for a stout (but probably tasty in a pale ale or hoppy brew). I've never tasted guava peel (only guava paste and guava juice) so can't help you there.
  9. 1 point
    MiniYoda

    Second Thoughts on a Porter

    Oh I don't doubt that chocolate goes with orange. Chocolate also goes with blueberries, raisons, and things that I'd rather not mention (think...insects). Just thinking I'll drop orange and go with Oregon canned fruit of something else.
  10. 1 point
    MiniYoda

    Second Thoughts on a Porter

    one possible option, which I won't try, is to go to the spice rack of the grocery store and buy orange peel already made. I've seen it, and lemon peel, and it looks dry. Probably still has some of the oils needed for flavor, but being dry I wonder how much of the flavor might be lost in the pre-zested stuff. When it comes to citrus beers, such as orange, lemon, lime or grapefruit, the best is fresh. But anyone who cooks for a living or love of the art will tell you, fresh is best. My thing is this. It isn't about zesting 9 oranges to make three batches of Barley's Chocolate Orange Brew, it's.......how well does orange go with chocolate. I've had chocolate with cherries, raspberries, and peanut butter. I'm not so lazy that I won't zest nine oranges, I just wonder if there is a flavor that would be better, and more appreciated by women, who love chocolate and have a stronger sense of taste than I do. Again, just me overthinking things.
  11. 1 point
    Timelordjason

    Second Thoughts on a Porter

    Yeah I did see that. so i was wondering about the other options.
  12. 1 point
    I have been a brewer and Mr. Beer customer for a relatively short time compared to most here. My favorite brew so far has been the Hacked Root Beer. My first batch was AMAZING! But sadly, the next two were not. I did not understand what I did wrong in subsequent brews, nor could the friendly folks HERE track down my issue. As suggested by a regular poster here, I turned to customer support. Created a ticket and waited. It took a while for the first reply and I responded. After that... nothing. I replied twice more, but still no activity from a rep. I got impatient and created a NEW ticket to complain about the first. Again, no activity. Convinced I was being ignored, I angrily closed out BOTH tickets and answered the resulting survey with just exactly how I felt. Well, turns out I was NOT being ignored. There apparently was some sort of glitchy snafu in the ticketing system and my emails were not being seen. Shortly after my tantrum, I was contacted by Rick Zich, who explained the situation, apologized and assured me my original rep would be handling this. And shortly after that, he was. Tim Falk emailed me, also apologized, offered a monetary credit to my account and sent me a replacement HRB refill... which arrived today. Now I guess it's time for ME to apologize. I was too willing to believe I was being ignored that it never crossed my mind that there could be technical reasons for this. I have never had an issue with Mr. Beer products, shipping, their website or any members of the forums in the past. There was no reason to believe I was having one now. Thank you Tim Falk and Rick Zich for understanding my frustration and handling this in such a professional manner. Your generosity and concern for this impatient old man will not be forgotten. Cheers, - Dean Rohs -
  13. 1 point
    Them's golden gopher droppings.
  14. 1 point
    Timelordjason

    Recipe suggestion

    I want the following styles (excuse me if they already have them) something silmular too. Fosters Premium ale (not the lager) Estrella Dam Medella light Tona pale lager Shiner Prickley Pear Buddah Beer Lets just leave it there for now as I have 100s of favourit
  15. 1 point
    I called support and asked about that. I was told to empty it at 5 days, and again at 9. I brewed the velvet velociraptor in the 3G Fast Ferment, emptied it 3x as the fruit puree filled up the jar. Not quite ready yet, but it smelled great while bottling, and the small taste was nice.
  16. 1 point
    By the way, those are gag underwear you can buy at Amazon, believe it or not.
  17. 1 point
    I guess I did, didn't I? In this crazy Internet thing, you can't be too careful when it comes to security. Especially someone else's.
  18. 1 point
    Big difference between hacked root beer and beer, that's why I was clarifying. And the fact that Mr. Beer's brewmaster recommended it is different than another person recommending it. And you did mention his name in the prior post. Josh isn't bashful.
  19. 1 point
    Thank you Rick. I didn't know if Josh would mind being mentioned by name. But I think we can ALL trust his advice on brewing. And I have to partially disagree with Zoraks opinion. Although it certainly has been mentioned more than once that brown sugar can cause some off tastes, it doesn't explain why my first batch was so damn good. If I didn't know any better, I'd think it was jacked up A&W. But I think his advice is valid. Perhaps I should stick to the recommended procedure before improvising on a tried and true method. Or maybe use less sugar? I DO appreciate everyone's input here. I truly enjoy this hobby and want to be a better brewer. I take to heart everything that is presented here. I'll let you know what Tim has to say when he replies. - Happy Brewing -
  20. 1 point
    One more into the cult of believers... "Yes, Rickbeer, we will do your bidding"
  21. 1 point
    Shrike

    Second Thoughts on a Porter

    What these guys said. I used to make homemade Limoncello. It required the zest of 15 lemons. It was a pain zesting them and making sure zero pith got in by mistake. I'd just sit down in front of the tube with a hockey game on and get busy. When it came time to taste the liqueur, I was always reminded of why it was time well spent.
  22. 1 point
    Creeps McLane

    Second Thoughts on a Porter

    Often I tell myself “the more effort I put into a batch, the better it will be”. It proven itself 100% of the time. I say suck it up and make those oranges your b***h
  23. 1 point
    Jabo

    Only Added 1 Sugar Primer

    Thanks guys. Good advice. I didn't consider I might blow out the bottles. As they are on top shelf of closet, that would not be good, and the wife would kill me!
  24. 1 point
    Shrike

    Build me a recipe

    I'd chime in but this is a little beyond my level. I look over the list and would say "Brew up the Churchill's Nut Brown Ale. That sounds tasty!"
  25. 1 point
    TacTicToe

    Coffee

    When I used coffee I did it by cold steeping it. You will want to start with a coffee that is finely ground. Most grocery stores these days, you can buy the beans and grind them there. Any coffee will do, even the cheaper stuff. Grind it finely, add it to some water, maybe a couple of cups and leave it in the fridge for 24 hours. Strain out the coffee grounds and you have a nice strong coffee concentrate. There is less caffeine using this method and it is less acidic. Works great for making beer and wont affect the head or lacing. Great for porters or stouts, hell anything actually.
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