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Showing content with the highest reputation on 02/14/2018 in all areas

  1. 3 points
    JoshR

    Recipe suggestion

    It's too damn hot to be doing anything outside during the summer in AZ anyway!
  2. 2 points
    Lorenzai

    Bready beer?

    My package arrived from Mr. Beer today. A day early I might add. Got a bottle capper, 144 caps, bottle cleaning brush, hydrometer, proper temperature strip, a muslin bag, and some extra sanitizer. I wasn't able to get an initial hydrometer reading of my beer since I didn't have one yet, but I just pulled a sample a minute ago and it is very close to what QBrew says my final gravity should be. I drank the sample too and it was pretty darn good! You can taste the bitterness from the .75oz of willamette that I boiled for 30 min and the .25oz I added at flameout. It has a nice subtle floral aftertaste that goes pretty well with the can of American Light + 1LB of Briess Amber DME. It's like a light beer version of a pale ale. I think it's ready to go into bottles whenever I'm ready!
  3. 2 points
    D Kristof

    Recipe suggestion

    So, they pre-skunk their beer before shipping it?
  4. 2 points
    DrMJG

    Recipe suggestion

    Here, in AZ, during the hot season, I either drink indoors, or, if out side, I will use a ceramic stein with a pewter top. Top primary for keeping small flying critters out of my beer because I don't like to share. Steins can be cooled as desired and help the beer stay cooler.
  5. 2 points
    SilverBrewerWI

    Recipe suggestion

    Ummmmm, when exactly did Miller become beer?
  6. 1 point
    Lorenzai

    1st taste American Lager

    If you've never drank home brew before, make sure to modify your pouring procedure. I had a bad/weird taste the first time I tried mine and it turned out to be trub/yeast making it into my beer. Leave an inch or two of beer at the bottom to keep fine sediment out of the glass and don't pour too aggressively.
  7. 1 point
    epete28

    1st taste American Lager

    During peak fermentation, your wort temps will be several degrees higher than the ambient temperature of the room, and the peak is when temp control is most important. If the room was 70, your wort may have been 75 or so, which is too warm.
  8. 1 point
    MiniYoda

    Recipe suggestion

    https://www.brewsnews.com.au/2010/08/07/beer-bottles-the-answer-is-not-clear/ "Apart from storing beer in light-proof containers, the photosensitivity of beer can be reduced by chemically altering the iso-α-acids so that the chemical precursor to the photochemical reaction responsible for producing the lightstruck flavour is not present within the beer." And no, this isn't something for the average Mini Yoda
  9. 1 point
    The reason calculators ask for the temperature is that the colder a beer is, the easier CO2 goes into the liquid. When a commercial brewery cold crashes, the vessel can hold a certain pressure of CO2, which is then absorbed in some part into the beer. So, at the end of cold crashing, the beer is partly carbonated. They then put it into a brite tank and carbonate it the rest of the way. Use the warmest temp that it achieved that you know of. If you play with a calculator, you'll see only small differences. 5 gallons, 2 volumes, 68 = 0.86 volumes in the beer already, use 3.0 table sugar. At 70, it goes to 0.83 volumes and 3.1 oz. Think of the difference of 0.1 oz of sugar in 5 gallons of beer.
  10. 1 point
    No, the beer will warm back up so it shouldn't effect anything. Just enter in whatever it's asking for and it should work fine.
  11. 1 point
    JoshR

    Recipe suggestion

    Huh? How so? What are they doing to prevent lightstrike of the hop oils? This I would like to know.
  12. 1 point
    Marius

    1st taste American Lager

    Many are going to say that 68-70 is too high of a temperature for fermentation. Especially if you are talking about the room air temp. That's when you get the apple flavor. I am no pro, but have been using an ice chest with a couple of frozen bottles on one side. I keep a thermometer taped to the other side of the chest reading around 60 and have not had the cidery taste yet. Works for me - Just a suggestion.
  13. 1 point
    RickBeer

    Recipe suggestion

    You can't steep whole grains...
  14. 1 point
    One more into the cult of believers... "Yes, Rickbeer, we will do your bidding"
  15. 1 point
    You’re getting risky but you will be fine. You should most definitely be done fermenting but the yeast clean up stage after can not be underestimated. Its longer than two weeks, you have that going for you. As a newb you should play it safe and not take risks until your process is established and you have a few batches under your belt. (Some of us on here always bottle after two weeks, dont tell anyone. 👊🏼 @BDawg62) 😈
  16. 1 point
    Jdub, There are many on this forum who swear by cold crashing and some like myself who have never done it. If you have the space and can cold crash. Dawg
  17. 1 point
    MRB Tim

    Fast Fermenter and the Ambrosia tripel

    I know of no benefit to leaving it on the trub longer, I say the sooner the better.
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