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Showing content with the highest reputation on 12/03/2018 in all areas

  1. 2 points
    RickBeer

    Partial Mash

    The recipe you found is poor then, because there is a huge difference between the ends of the spectrum (see below). As BDawg62 stated, since you decided to use C60, put that in the recipe when you pass it on. I think it's great when people find recipes. However, do your homework. Look up what the stuff is, and what effect it will have. If you have a LHBS, go in and EAT the grain. That's right, pickup a few kernels and chomp on them, and see if you get the flavor that they say you will. 10 - candy-like sweetness, mild caramel 20 - same description as 10 30 - sweet, caramel, toffee 40 - same description as 30 60 - sweet, pronounced caramel 80 - pronounced caramel, slightly burnt sugar, raisiny 90 - pronounced caramel, slightly burnt sugar, raisiny, prunes 120 - pronounced caramel, burnt sugar, raisiny, prunes And of course the higher the number, the darker the color. http://www.brewingwithbriess.com/Products/Caramel.htm#10L
  2. 1 point
    Fire Rooster

    Partial Mash

    Jdub: Thanks, your suggestion will be my next brew. The discussions clarified questions I had. Now I "just do it".
  3. 1 point
    BDawg62

    Partial Mash

    JDub, You are fine, just understand that sharing a recipe requires that you input the complete information. Since you used C60 for your beer you should have stated that in the recipe. Remember there are folks on this forum who have relatively little knowledge about brewing and others who have vast amounts of knowledge about brewing. The difficulties arise in answering the questions of the former and quieting the later.😉 Dawg
  4. 1 point
    Jdub

    Partial Mash

    just trying to help someone out with a recipe that i've had good success with and haven't had any extract twang issues. it's probably lacking some technicalities, but it was good enough for me. tough crowd!
  5. 1 point
    RickBeer

    Partial Mash

    I've eaten them just fine.
  6. 1 point
    Creeps McLane

    Partial Mash

    Ive always been told not to eat the crystal malts. Theyre hard as a rock i thought. At least thats what a Briess rep told me at homebrew con. Now vienna and pale malt and golden promise, me and my son snack on a kernel before i mill it. Good bonding experiences
  7. 1 point
    76shovel

    Cleaning 740 ML PET Bottles

    Yes, it gives me a bit of a sample when I have lost my patience waiting. Never had one blow but I set them inside mason jars in the cabinet just in case I need some containment.
  8. 1 point
    Fire Rooster

    Partial Mash

    Yes, Brewers apprentice, Freehold NJ, Screwy Brewer is associated with them somehow
  9. 1 point
    76shovel

    Cleaning 740 ML PET Bottles

    When I empty a 740 ml PET bottle I immediately put a drop of dish soap in it, fill 2/3with warm water, agitate the hell out it, repeat twice with no soap. Dry upside down. Sanitize before use. I use clear plastic 20 oz soda bottles as trub bottles. I carb/condition and store them in a dark cupboard in the basement until such time I sample them.
  10. 1 point
    D Kristof

    Getting back into this!

    @Stevo0083, welcome back to the obsession.
  11. 1 point
    Ya gotta figure they are over compensating yeah? Maybe its about the size of their.... batches. Who knows? You have this kinda thing with all sorts of groups of people like car guys, motorcycle guys, hell even camera dudes (I once sold a ton of prints of a pic I took of Garth at the Opry that I took with a cheapo-depot camera and I was called a liar when I showed my camera - that was 18 years ago and it still makes me laugh). Equipment don't make the man or in this case, beer. I often refer to Manfish as "Home brewer's on steroids". We don't have fancy equipment, that's for sure. No stainless steel conicals anywhere in the brewery. Yes, we have bigger equipment than most home brewers do, that is true. All that really means that without the knowledge of what to do to fill those properly, we would end up with bigger batches of garbage brew. I've said it many times, here, in real life, on Facebook and anywhere I get the chance... "There would be no Manfish Brewing if it weren't for Mr. Beer." A 100% correct statement. I had *NEVER* thought about brewing my own beer, ever, until I got that fateful Christmas gift in 2009. People can say whatever they want about Mr. Beer, most people don't like facts anyways, it only confuses them. #PROST!
  12. 1 point
    Actually, you can get a lot more advanced. All beer is fermented. Mr. Beer's LBK is a fermenter. Regardless of how you make your wort (can of HME, LME/DME with steeping grains and hops, Brew In A Bag, or all grain brewing in a big pot over a burner, wort is wort. There are some features that make a Mr. Beer LBK "unique" over some other fermenters: 1) The fermenter is made of plastic. That means you must cool the wort to a temperature that will not damage the plastic before pouring it in. Given that all brewing requires the wort to be cooled to a proper pitching temperature (which varies by type of yeast used), that's not a big deal. However, if I had a big metal fermenter, I could choose to put hot wort in it and then cool it down overnight before pitching. Can't do that with a Mr. Beer LBK. And gradual cooling gives the chance for infection. 2) The fermenter has no "blow off" device. This means if you have a very active fermentation, it can overflow out the lid vents and make a mess. Fancy fermenters have a blow off device that during active fermentation can send overflow into a bucket and keep things tidy. Once active fermentation is over, you replace the tube with an airlock. No airlock or tube with Mr. Beer, but it's not needed. 3) Like any fermenter, the Mr. Beer LBK is limited to it's capacity. Basically that's around 2.5 or 2.6 gallons. And if you fill it to the 2.6 mark, you'll probably get overflow. I put in 2.5 gallons regularly, ferment at 65 or lower, and rarely get overflow. I used to regularly make a 5 gallon batch of extract beer, and split it evenly between two LBKs. I now do BIAB, and due to stove limitations I make one 2.5 gallon batch each time. 4) Because it's a plastic fermenter, it can be damaged, either by cleaning improperly (scrubbing) or by a beer that gets a bacterial infection. If an LBK gets a bacterial infection (rare), it's possible that it can't be cleaned well enough to be used again without transmitting that infection. Same goes for a bottling bucket, or anything else plastic. That's why good sanitation is important. Any beer you brew can be fermented in an LBK.
  13. 1 point
    Ive used LBKs, MRBs 6 gallon fermenter, buckets, PET carboys, glass carboys, 1 gallon glass jugs, and of course my 10 gallon SS conical. Each has its own purpose to me. I like the ease of buckets, and i like my PET carboys but if you dont take care of them then youre screwed. Glass can break. My conical is my go to. I know when i clean it thats its truly clean. Temp control is a lot easier with a temp controller, a fridge and a carboy or lbk. But for my saisons and wheats and anything else that can ferment at room temp, ill use my conical every time.
  14. 1 point
    i get emails from another forum that runs a contest to win a free stainless steel uber fermenter with dials and knobs and shiny bits and.... no thanks. why over-complicate brewing to that extent? do i really need to have the ability to drain the yeast out from the bottom with a lever? or am i just being lazy? yeast washing is as simple a process as it gets. do i really need something that requires gaskets and misc part replacements, and a masters degree in rocket science from MIT to figure out? lol. now if you ask me, THAT is NOT brewing. the guy working on a stove with pots and pans and buckets.... and doing things manually... or who uses a panty hose filter as a hop sack... who makes due by improvising equipment.. this is the true homebrewer. screw all your fancy toys. there is also nothing wrong with extracts. all you are doing is using a prefab base to build your kit around. there's nothing wrong with ready mix malt. it's like a fine chef using a box of chicken stock then building a recipe up around it. whats wrong with that? the aussies take this approach to extremes of work smarter not harder. biab came about as a means of water and work conservation. no chill method for the same reasons. if you can get it done with less work and cost, where's the problem as long as the end product is still good? biab- toss in a bit more grain, mash in the full volume of water... dunk dunk..swish swish.. no sparge.. boom. bob's yer uncle. boil, flame out. cover... walk away til the morning. no sitting there for a half hour wasting gallon upon gallon in a chiller to lower the temp to pitching temp. myself, i like and dont mind working a little harder for my craft. i enjoy it.
  15. 1 point
    The thing that I like about MR. Beer is that it doesn't take up much space. I don't have a lot of space to dedicate to equipment. It also looks like you can goe a little more advanced that just the recipe packs if you choose which I'll probably do later after I get the hang of the easier methods.
  16. 1 point
    THIS^^^ This hobby is easy to get into. Has a huge dropout rate. And, because it's really hard to not make something that someone can drink, all too many brewers make beer that's crappy tasting. Multiple reasons for this, chief among them many don't know what good beer is because they drink swill and like it.
  17. 1 point
    If beer drinking is a 'hobby' then I've certainly been at that 'hobby' longer than any other!
  18. 1 point
    Most of those guys don't brew decent beer either. They tend to deflect to their equipment because their product does not speak for itself. In my experience in my brew club the guys more interested in equipment and who's is better don't bring beer to share and when they do it usually isn't that good. Those of us who concentrate conversations on processes are the base that bring beers to share and surprise, it is usually good beer. We also as a club support anybody that brews with Mr. Beer and try to help them through any issues. It is how I started and even though a lot will not admit it, they started the same way too.
  19. 1 point
    Lol, I'm on another forum occasionally and for sure there is a segment of AG guys that are all about my equipment is superior to yours type of thing. Those guys are all about bigger and better, shinier more heavy duty bragging stuff. They pretty much dismiss small batch and extract brewers as not being "real brewers." The funny thing is in the same forum there's a tremendously expanding segment of small extract brewers AND a significant group of traditional 3 vessel system guys that are overhauling their system to make it simpler by going to BIAB. I think it's great that you can pick from so many levels to fit your preference, style, capacity, budget, whatever and still produce not only good beer but more importantly "your beer." Each batch you produce has your unique signature on it. That's what craftsmanship is all about, to me anyway.
  20. 1 point
    not only does mr beer make it easy... they are kind enough to provide us a support group. in my entire life i have NEVER stuck with anything for very long. i get bored. i get lazy. i walk away. ive never had any lasting hobby... or anything that gives me a modicum of pleasure.. until i discovered brewing.. and cheap wine making... and mead. where else can you experiment... get as complicated or simple as you want .. and drink your mistakes AND get buzzed while doing it? i just checked.. ive been brewing since 2012! time flies. i have never had a hobby this long.
  21. 1 point
    If MRB hadn't made things so easy (to get started) I doubt I'd been starting myself. I happen to live in a state where Craft Brewing should probably be made the State Industry. Very blessed with a plethora of small, craft brewers in just about any town big enough to have a jail and a post office. I owe MRB a lot and am in sync with you on your sentiments. Here, here....
  22. 1 point
    ok, time for my 2 cents worth (cause I'm broke and I ain't got more). Mr. Beer is how I started brewing. Point blank, if you can make soup, you can brew their beer. Don't like it, then you didn't do something right. Brewing beer takes time and patience. You have to learn the "art" of cleaning, sanitizing, waiting for fermentation, waiting for carbonation, waiting for conditioning. Home brew isn't quick, but Mr. Beer's kits and recipes make it very easy to get started, and make nice tasting beers. From here you can grow further, and from here you can help others start in the hobby. Want a cheese burger, go to McDonalds, or grill it yourself. Want a nice sit-down meal, go to a restaurant, or make it yourself. Want a nice beer, go to the store and buy it, or brew it yourself. "Yourself", means you can make something creatively, learn how to do it, and do better/different next time. Or else, go to the gas station and buy some over-produced American lager, and drive through McDonalds for supper on the way home. This is a great place to get started, and learn the art of the science.....or the science of the art. If an all-grain home brewer snuff their nose at you, fine. Your are having fun brewing, learning and sharing. And if you want, you can expand. I'm almost ready for all-grain, and about ready to start studying to be a ciceron. All because of Mr. Beer...…….And Cooper's. Cheers
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