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Showing content with the highest reputation on 09/20/2018 in all areas

  1. 8 points
    oldbagobones

    Backstory on my brewing experience

    I just thought I'd chime in here on my experience in the past with brewing. It was about 40 years ago (yeah, I'm old) and I knew nothing about brewing. I bought a carboy and some extract and I don't remember what from a newly opened brewer supply store. I did not know a thing about beer brewing, but I knew I liked beer so I gave it a shot. I put all the stuff I bought into that carboy and thought, I'll have some beer in no time! Well, I made about every mistake that any newbie could. I knew nothing about sanitizing or temperature control or just about anything else that the you need to pay attention to. Needless to say after bottling and what I thought was a good amount of conditioning, I refrigerated the bottles and waited till the next day to try my new found hobby. My excited anticipation for a cold beer was instantly dashed upon tasting the absolute worst carbonated horse piss on earth. Gave me the case of the "I can't do this crap" and decided not to do it again. After all this time has passed and the creation of so many micro breweries and all kinds of beer recipes, I thought I'd give it one more shot. This forum has been the absolute best place for information and I really appreciate all you people that are so helpful and encouraging to keep one from giving up. I only wish this was here back when I first tried brewing, I probably wouldn't have quit then and taken so long to return to the craft. Thanks again for everyone's help in keeping it real.
  2. 8 points
    Nickfixit

    Backstory on my brewing experience

    I tried in the UK in the 1960's using HME from Boot's drug store. (Yeah, I am no spring chicken either which is one reason I like 2 gal LBK that I can carry, instead of 5 gal monsters.) Dissolve malt and sugar yeast and wait. I also tried using grain and hops, what a pain. No info about sterilization/sanitation except wash thoroughly. I covered my plastic pail with a tea towel to keep dust out. I got alcoholic beverage for sure. It tasted beerish but not great. I gave one to a neighbor and he walked around his yard for an hour with a colander on his head (don't ask). I tried again in the USA in 1980's. I got some beer but not great again. When I found Mr. Beer 215 brews ago It was so easy and results were good enough that I continued.😀
  3. 4 points
    Creeps McLane

    Conditioning/Cider flavor

    You could be on to something. HME comes in a can, LME in a plastic jar, dme in a bag. I have never had a twang with LME. Ive never really done a straight up DME batch so i cant speak on that. It definitely is more present in higher fermentation temps in my opinion. But its not so much the fermentation temp as it is in the mash temp in which the HME is made. Extracts are usually made to cover many different styles of beer so they shoot for a mash temp somewhere in the middle of the spectrum so brewers can use them in a wider range of beers. I think coopers mashes at a higher temp than say for example briess. Possibly the hopping of the wort also contributes to this taste. Im going to nerd out for a second here. when you mash between 130-150 you break down the beta amalyse enzymes (more coxplex) which get you a higher ABV and a drier beer but it takes longer. When you mash 154-167 you break down alpha amalyse enzymes. You get lower abv which means a sweeter taste and more body. This is why i usually mash at 152 to hope to get the best of both worlds depending on the style. Im guessing coopers is above 154, im guessing 157-160 for a quicker conversion of the starches into fermentable sugars. Then they boil under vacuum pressure to concentrate the wort for us. That then denatures the enzymes and locks in that wort profile. If you were running a business wouldn’t you do the less costly and time productive way? coopers is a giant in the beer game. They know what they’re doing. I dont doubt the same HME we use is the same wort recipe they use for their beers. I do think the hops play a part in some way. Hops have sugars too. If you dry hop a beer youll get another Little fermentation after and everything that goes along with it. Thats why breweries dry hop and let it sit for awhile cuz youll get things like DMS if you’re not patient.
  4. 3 points
    Big Sarge

    Conditioning/Cider flavor

    I thought the going rumor is that they got caught up in a beer-shipping sting operation?
  5. 3 points
    Nickfixit

    Conditioning/Cider flavor

    I will admit my first thought with twang is not CT above but this guy.
  6. 3 points
    MRB Tim

    Conditioning/Cider flavor

    Most of my recipes that I don't really like all that much sell very well, and all my pet favorites sit all-but-unnoticed, appreciated only by the true connoisseurs. I think I might just have bad taste.
  7. 2 points
    deuce2005

    Conditioning/Cider flavor

    I was just reading up on the comments, thinking if it doesn't seem to be controlled or affected by brewing temps, or the way the beer was handled post bottling, etc and several experiments have came about what else could be a possibility. Then it hit me, something possibly overlooked in the in process, which we don't even put our beer into, or even use other than while making the wort!? The can the HME comes in! I am not saying its a sure thing, but how often do you buy can goods and they have an off flavor, or aluminum, steel, etc cans have a metallic odor and taste to them. What if that flavor/odor is lending itself into the HME as it is stored or even warmed to get it out of the can? Anyone think its possible or am I thinking way outside the box? I did find this article on the subject of LME vs DME https://www.homebrewersassociation.org/how-to-brew/lme-vs-dme-which-is-best-for-your-brewing/ Which says this...... "While LME is said to have a shelf life of up to two years under ideal conditions (cool, dark and dry), it does have the tendency to experience degradation over time. The color of LME can nearly double when stored improperly and/or for long periods of time.This darkening can be the cause of off flavors reminiscent to licorice, molasses, ballpoint pen and soap. Combined, these off flavors are likely the stale, “extract twang” people sometimes experience." Those would be twang flavors for sure, and not fitting into the other category of other off flavors developed by high fermentation, poor handling, etc
  8. 2 points
    Big Sarge

    Conditioning/Cider flavor

    Strange indeed. It definitely sucks when a regular falls of the face of the earth like that.
  9. 2 points
    Shrike

    Double back diamond conditioning

    I'd go two months, then put one in the fridge. Drink it three days later. If it's to your liking, throw a couple more in the fridge to enjoy. But for ones you don't plan on drinking right away, don't put them in the fridge. Leave them to condition at room temperature; they'll improve as they age.
  10. 1 point
    Creeps McLane

    Conditioning/Cider flavor

    For real though!!! @MrWhy had just done his first BIAB and he was messaging me about shipping some of it to me. I think i sent him something right? That double IPA he made the recipe for. And i never heard from him again. No beer made it to me, he never confirmed he received my package. Just disappeared. Strange
  11. 1 point
    Brian N.

    Double back diamond conditioning

    I tend to condition my beers a long time (sometimes because I forget they are there or I just don't get to them). Three months or more is not unusual. However, I agree with Shrike, two months for this one and let some sit longer until you are ready to drink them.
  12. 1 point
    youdontknowme311

    Conditioning/Cider flavor

    @MRB Tim lol which recipes are your pet favorites?
  13. 1 point
    Bonsai & Brew

    Conditioning/Cider flavor

    I can't believe 3 pages into this discussion and no one has posted this yet! Thanks for the memories @AnthonyC.
  14. 1 point
    MRB Tim

    Conditioning/Cider flavor

    Man this is such a wholesome thread. Just wanted to add my $0.02 on the twang issue. I don't think we've ever disputed that liquid extracts can tend to have a twang. Every method of brewing has its pros and cons, none is the "right" way to brew. The advantages of HME are that it's great for beginners to learn on, doesn't take much time, space, or equipment, and I think the smaller batch size is an advantage to a lot of brewers. The disadvantages, as I see them, are less control over some factors, darker color, and occasional twang. To my palette, some refills have more twang than others. I get more of it with Diablo than Long play, and more with Blonde than Weissbier. So, that's one factor to consider. Another is that doing a grain steep or hop boil can reduce it pretty drastically. I find that more important than temp or sanitation, in terms of the twang aspect. I would also just add that I've brewed hundreds of HME batches by now, and only had a few batches where twang was strong and unpleasant enough to impact my enjoyment of the beer. Given our policy of replacing bad batches and, I think, our flexibility, I find that to be a pretty low-risk proposition.
  15. 1 point
    Q-Tip with sanitizer, shot glass with sanitizer, spray bottle with sanitizer...
  16. 1 point
    looks like you made beer dude. welcome aboard. remember not to judge a beer by your samples. they mature with time.
  17. 1 point
    I can honestly say this is the first time we've gotten such a request just this way. Bottom line up front, I'll poke around but I haven't seen any in a good while now.
  18. 0 points
    Bonsai & Brew

    Conditioning/Cider flavor

    He went the way of @MrWhy. In other words, who knows???
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