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Showing content with the highest reputation since 08/25/2018 in Posts

  1. 8 points
    epete28

    14 Days Into Fermentation

    You cant draw any conclusions about the final flavor from a sample you tasted during fermentation. It will change so much in the next 5 weeks. It's your 1st batch so I know you're anxious, but try to leave it alone. Remember, every sample you pull will take away from your yield.
  2. 7 points
    Bonsai & Brew

    Favorite MB Refill/Recipe?

    Alrighty then, I'll go with Mad Ludwig. I've probably brewed tastier recipes, but this one turned out great and started me down a path of learning classic German styles including Marzen, Vienna Lager, and Altbier. In brewing, getting inspired is half the fun so cheers🍻 to Mr. Beer and all their recipes that do just that!
  3. 6 points
    Shrike

    ABV boost

  4. 6 points
    Creeps McLane

    Upcoming Brewing Schedule

    Kettles are cleaned, pumps and lines are cleaned, plate chiller is cleaned. Fermenters are dirty... well one of the three im using is clean. By sunday ill have 15 gallons brewed up. Two of which are competition beers. Im so excited!!!
  5. 6 points
    BDawg62

    14 Days Into Fermentation

    TBone, If you pulled the sample from the spigot you need to make sure to sanitize it before pulling anymore of your beer from it. I know it is hard to wait but each of your children (beers) needs to grow up before you can see their full potential. Leave it be for another week, taste a sample at bottling (I always do), but know that sample is very young and not fully developed yet. By the time you are 75 batches in you can tell from this sample how the beer will turn out. Carbonation adds a whole new level of taste and aroma that helps dramatically with the final product. Until you have several beers in your pipeline it can be difficult to be patient. Do yourself a favor and buy a mixed 6 pack of craft beer bottles from your local supermarket or carryout. Drink them while you are waiting and while drinking listen to podcast or read forums to fulfill your brewing addiction. Or if you have the funds, get another LBK and start a second batch. Welcome to the obsession we call brewing, Dawg
  6. 5 points
    Shrike

    Upcoming Brewing Schedule

    I had to revise my schedule today. I received my latest order from MRB. While sorting everything out I dropped a CAL on the floor...which dented the can pretty well. So I moved that to the top of the Brew Queue. One benefit of putting it at the top is that my first batch of WDA I brewed a couple of months ago will have reached minimum conditioning time before I brew the next WDA. So I'll get to taste it and figure how I want to tinker with it...if at all. - CALEX#3 - Tangerously Hoppy IPA - Winter Dark Ale - Redwood Ale - Santa Rita Pale Ale - Crater Stout Then depending on the weather I'll transition to lagers for a couple of months.
  7. 5 points
    D Kristof

    ABV boost

    As a new brewer, the first few batches will either break you or encourage you. How you approach them is entirely up to you. Temperature control and sanitation are of HUGE importance. Most new brewers find this forum after they brew cidery or vinegary beer. If you've conquered temperature control and your familiarity with the process increases, then you can safely begin your experimenting. Caution: Be certain to control how much you add/change so you'll know what you did that you liked and what caused a negative result. As you read through the forums you'll cross many threads discussing somebody's mad scientist performance and a plea for help. After you've brewed a MrBeer extract as is, you'll know what you liked and didn't like i.e. too malty, too hoppy, not hoppy enough etc. The consensus around here is to add additional malt extract and hops to the CAL. CAL has been used to brew ales as well as swapping out yeasts to make a true lager. Whatever additions you eventually consider should also include experimenting with alternative yeasts for otherwise identical recipes. As for myself, because it is somewhat bland by itself, I use CAL as the base for a few recipes of my own. When you make the American Porter for the first time, after 4 weeks you should try bottles one at a time. If you take a few notes for each bottle you will probably notice a different flavor profile stands out. It will give you first hand experience witnessing the flavors melding into the final product. On your second batch, if you like porters and stouts there will be a second batch, consider adding half of a vanilla bean. It will bring out the chocolate flavors a little more.
  8. 5 points
    epete28

    Favorite MB Refill/Recipe?

    I think it's funny how nobody can name just one!
  9. 5 points
    Bonsai & Brew

    Favorite MB Refill/Recipe?

    Black Beer'd Porter Foggy Days Sticky Wicket Mad Ludwig Marzen w/PM mod El Gordito w/grains Santa Rita Pale
  10. 4 points
    BDawg62

    New to brewing

    @D Kristof that is an excellent reference. I always think my chili is better the next day after it has had a day in the refrigerator. Beer is the same way, after the proper amount of time for the recipe and style, the flavors meld together. Dark beers need more time than lighter colored beers and higher alcohol beers need more time than lower alcohol beers.
  11. 4 points
    planewrench

    Favorite MB Refill/Recipe?

    Staggerback Stout Shillegah Stout That Voodoo That You Do Rockets Red Goat's Vanilla Porter
  12. 4 points
    Marius

    Favorite MB Refill/Recipe?

    My best yet has been a Northwest Pale Ale with added pale LME and 1oz. of citra hops. It was so good.
  13. 4 points
    Definitely. I always cold crash, but I *really* always cold crash fruit beers, and let them sit for 48 hours in the fridge with the spigot end of the fermenter propped up a bit. Fruit beers have tons of sediment, in my experience. Note that I typically don't use hop sacks for my fruit, your mileage may vary if you do I have yet to experience a loss in flavor or aroma from cold crashing. If anything, it improves this by making it less yeasty, I think. If you let it warm up, it un-cold-crashes the beer and the trub starts floating around again. Better to do it while it's still cold.
  14. 4 points
    JoshR

    Tepache

    I LOVE Tepache! Especially the stuff made at Reverend Nat's Cidery in Portland, OR. As Rick correctly pointed out, it is not a beer. But it is not a liquor, either (liquor is distilled, Tepache is not). Tepache is a type of pineapple cider. And yes, it only takes a few days to ferment because it's not that alcoholic of a beverage to begin with. It only averages about 0.5% to 3% ABV. It uses natural yeast and bacteria found on the pineapple to ferment. It is typically mixed with beer to raise the ABV and temper the sweetness similar to a radler or shandy.
  15. 4 points
    RickBeer

    Bottling question

    Ignore the bubbles. You can't tell fermentation with your naked eye. 3 weeks is perfect. Ignore the floaters too. After bottling, go 4 weeks at 70 or higher before refrigerating, for 3 days, what you're ready to drink.
  16. 4 points
    MichaelL

    Favorite MB Refill/Recipe?

    Staggerback Stout is a personal favorite, easy to brew and very very good. Also, I've made some nice IPAs using Diablo as a base.
  17. 4 points
    John K.

    Favorite MB Refill/Recipe?

    Angry Bovine Chocolate Milk Stout Baltic Porter Black Beer'd Porter Noche del Lobo Rocket's Red Glare Bewitched Amber Ale Howling Red Ale
  18. 4 points
    moots

    Favorite MB Refill/Recipe?

    some of my favorites are the Let it Bee, Sir Kenneth, Barley's Chocolate Orange Stout, and Diablo IPA
  19. 4 points
    Shrike

    Favorite MB Refill/Recipe?

    Santa Rita Pale Ale Witch's Flight Lock, Stock Black Beer'd Sticky Wicket
  20. 4 points
    Shrike

    ABV boost

    You need some type of sugar to boost ABV. There are quite a few options for this...but some have unexpected results on the flavor of your beer. - Booster: simple and effective. Doesn't affect flavor and mouth feel. - Plain sugar: will boost ABV and almost completely ferment out. But too much can leave a "hot" flavor...from what I've read. I've never added just plain ol' sugar. - Brown sugar: will boost ABV and add a molasses character to the brew. I do this sometimes with stouts and porters. - Honey: boosts ABV, but gives a "dry" character to the final beer. Does NOT add a honey flavor.
  21. 4 points
    Creeps McLane

    Rhizomes

    Dude... last night i was overwhelmed with the smell of hops and then id come inside and smell sweet wort boiling. It was crazy. Crazy good
  22. 4 points
    Creeps McLane

    Rhizomes

    Picked about 6 lbs of hops today. Which is about 18 oz when they’re dried. Got two paper bags about 3/4 of the way full. It took all day between everyday life things and brewing. I was still picking during whirlpool. I have about 4 lbs in the dehydrator and my basement now looks like this:
  23. 4 points
    D Kristof

    New to brewing

    Welcome to the forum and the obsession. Sounds as if you've already prepared yourself before jumping in. Temperature control is probably the number one issue that causes new hobbyists to ask, "What did I do wrong?" This hobby teaches the importance of self-control and patience. Don't go mad scientist adding/changing recipes because you're chasing ABV or that odd brew you really loved last year. Flavors in beer can be from the malts and yeast or by other means. To be successful, you need to decide how to get that German Chocolate cake taste. While brewing last Saturday, I drank my last bottle of Churchill. It happened to be one I bottled last year. It was by far the best of the batch... I was unimpressed by the Churchill until it had a chance to condition. In my case, they didn't begin tasting good for about 5 weeks after bottling. First impressions aren't always correct. Good luck to you. When in doubt check this forum and ask.
  24. 4 points
    gophers6

    New to brewing

    There's really nothing to be gained by sampling it now. Wait till the 3 week mark. Then taste a sample. If it's flat and not sweet, it's done.
  25. 4 points
    Bonsai & Brew

    2018 Churchills Challenge

    With several Churchill's in inventory, I'm taking a shot at a Belgian Dark Strong Ale: Oxford Quad Churchills Nut Brown Ale, 2.86 lb. Weyermann Light Munich, 0.5 lb. Weyermann Pilsner, 0.5 lb. Mr. Beer Booster, 0.78 lb. Weyermann Melanoidin, 0.2 lb. Weyermann CaraBelge, 0.2 lb. Chateau Special B, 0.2 lb. Fuggle, 0.5 oz., 4.9% AA, 20 min. SafAle BE-256 Belgian Ale yeast Vanilla extract, 0.75 tsp. added following primary fermentation OG was 1.072
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