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Showing content with the highest reputation since 10/15/2018 in Posts

  1. 8 points
    JoshR

    MUG Nationals

    Congrats to all who placed!! Wish I had entered this year, but with my move, I just didn't have time (it also wouldn't have been fair...lol...). Great job on the saison, @Creeps McLane, it was fantastic and definitely the favorite! 🍻
  2. 6 points
    D Kristof

    New (essential?) Equipment

    All Rick was trying to explain was, in general, if I may use your skateboard analogy, too often after falling off multiple times the enthusiast got discouraged. When the boards warped instead of trying to improve them by laminating, the skateboard enthusiast quit. None of his comments were intended to be taken personally. Not everyone perseveres.
  3. 6 points
    Creeps McLane

    Hazy IPA dry-hopping tips?

    The whole point of dry hopping to get a hazy beer is to do it during active fermentation to get your hops to have a “bio transformation “. The idea is the interaction between the yeast and the hops turns certain hop oils into more desirable ones. You can pretty much only get the desired result from dry hopping during active fermentation
  4. 5 points
    Bonsai & Brew

    Saison de Frais

    Just when it seemed that @Creeps McLane was ready to give up on competitions, he takes Tucson by storm with his saison! So to commemorate the day, I put together a quick (but inspired) recipe -- a traditional saison fermented with the 'shirt off my back' Safale BE-134 yeast. Additionally, to thank @JoshR and @MRB Tim for making the MUG comp. happen, I've included a Mr. Beer BrewMax Golden LME in the recipe for good measure.🍻 Saison de Frais Weyermann Pilsner, 3 lb. Weyermann Vienna, 1 lb. Torrified Wheat, 0.13 lb. Flaked Rye, 0.13 lb. Aromatic malt, 0.25 lb. BrewMax Golden LME, 0.55 lb. Summit (16.7% AA), 0.2 oz., 60 min. Styrian Golding (2.6 AA), 0.5 oz., 20 min. Styrian Golding, 0.5 oz., 10 min. French Strisselspalt (1.2% AA), 0.5 oz., 5 min. Fermentis SafAle BE-134 Sorachi Ace dry-hop, 0.25 oz. on Day 12 Mash grains for 60 min. at 150-152 F. Mash-out at 168 F for 10 min. Sparge with hot tap water. Boil 90 min, hopping as noted. Chill wort to 70 F, aerate, and pitch BE-134. Hope for a Packer win. Ferment for 2-3 weeks. OG 1.065 IBU 28 SRM 6 ABV 6.8% Thanks for the beers Creeps and good luck on your future brews!
  5. 5 points
    BDawg62

    New (essential?) Equipment

    Mic Todd, So based on this skateboard analogy that you have spelled out it sounds as if it is a waste of time to give you any advice because you are just going to do what you want to anyway. I can respect that but I will also probably not be giving any advice to your questions since you are going to only listen to it if you think it is the right thing to do. Remember, those of us that help out a lot on this forum have made the mistakes, researched the hobby and or spent countless hours learning about the hobby from others. I have listened to hundreds of hours of podcasts and brewed nearly 100 batches of beer and mead. I have won many medals in beer competitions and am now also a BJCP beer judge. I don't brew Mr. Beer batches any longer, in fact I have converted to All Grain brewing. But I still take time on this forum to assist others who are just getting started in this hobby. I have seen countless post from users on this forum that have asked for advice and not taken it or have gone all mad scientist with their brewing. I have also seen many of them disappear from this forum. Maybe they just moved on or more likely they quit the hobby. So when @RickBeeror any of us who have been here for a period of time give advice that you may not like. Understand that we are trying to keep you form the members who have disappeared from the hobby. There is nothing personal in what some think are attacks. Dawg
  6. 4 points
    kedogn

    New (essential?) Equipment

    I like A good pumpkin beer. Notice I said “A” as in singular. I can enjoy one and then I’m done and ready for Winter Beers.
  7. 4 points
    RickBeer

    New (essential?) Equipment

    It may seem that way, but it's because this hobby has a very, very high drop out rate (I'd guess it's 80 - 90%). Here are some of the top reasons: 1) Can't follow instructions, makes crappy beer, quits. 2) Goes all mad scientist, makes crappy beer, quits. 3) Has no clue what the result might be by adding X, adds it anyway. Makes crappy beer, quits. 3) Doesn't have the patience, organizational skills, or time. Quits. I would suspect #2 is the #1 reason. If you read through the old posts on this forum, you'll see lots of "I fermented for 5 days, bottled for 2, and my beer is awful" or "I added grapefruit, a piece of raw hamburger, and some pickles. My beer tastes awful." Or my favorite, "Do I have to put in the yeast?". If you look back at your posts, and our responses, you'll see you were adding some of those things without having a clue what they would do, and we were cautioning you that you might not like the results. Brown sugar for example - no idea that the yeast will eat the sugar and leave the taste of licorice, which can ruin your beer. If you look through the Mr. Beer recipes for brown sugar, I suspect you'll see it in DARK beer recipes only, with strong flavors. Just a guess. Here's the progression I followed, which worked for me, and may not work for anyone else. There were no steeping grain recipes on the Mr. Beer site back then. 1) Made Mr. Beer refills. 2) Made Mr. Beer recipes, all of which were adding fruit and LME, no hops. 3) Added LME to Mr. Beer refills. 4) Added steeping grains and LME to Mr. Beer refills. 5) Made beer with steeping grains, LME, and hops, no Mr. Beer refills. Those steps took me 6+ months. When I see someone jumping in 3 batches, I can tell you that 99.9% of them quit. Again, that worked for me, may not work for anyone else.
  8. 4 points
    Creeps McLane

    Upcoming Brewing Schedule

    On friday im gonna brew a 8 gallon split batch. 5 gallons will be a blackberry lager and the other 3ish gallons will be a wild ale using the yeast I harvested from our cottage up north. The blackberries are also from up there and the hops will be my own home grown variety. Im pretty pumped.
  9. 4 points
    Shrike

    Cigars and Craft Beer

    That very well may be the first time in the history of humanity that that particular sentence has been written. 😄
  10. 4 points
    Shrike

    Cigars and Craft Beer

    Here's a whole thread on cigars. Here's my setup As far as beverages with cigars go, I usually stick with whisky. That's mainly because it's hot here most of the year; I don't like my beer getting warm while on the patio. Once it cools down a bit I'll start off with a beer with my smokes. With the powerhouse cigars and strong Maduros I'll usually have a stout. With medium-bodied ones I prefer lightly-hopped ales or lagers. I don't drink IPAs with my smokes (even though I love IPAs) as the strong hop component is too overpowering and I lose any nuance from the cigar.
  11. 4 points
    I tend to attribute it to magic on most occasions. Definitely magic. How could science be the sole reason beer tastes so majestic?
  12. 4 points
    JoshR

    Hazy IPA dry-hopping tips?

    Not to offend anyone, but I don't consider 10 Barrel a "craft brewery" because they are owned by AB Inbev and are not eligible for the "Craft Brewed" label from the American Brewers Association. I also wouldn't consider that good competition. They already "lost" when they sold out to ABI.
  13. 4 points
    MRB Tim

    Hazy IPA dry-hopping tips?

    This is all great stuff, if you guys keep being so helpful my job's gonna be in danger, but.. I know you meant homogeneous but still, lol
  14. 4 points
    Bonsai & Brew

    MUG Nationals

    Thanks man -- Hey! I get to enjoy a bottle of your Best of Show saison with dinner tonight so I am feeling quite privileged! Again, great job!
  15. 4 points
    MRB Tim

    MUG Nationals

    You did too! We all did it! Woo!
  16. 4 points
    Bonsai & Brew

    MUG Nationals

    You did it! Congratulations on Seraph Serum!!!
  17. 3 points
    Jdub

    New (essential?) Equipment

    funny i happened to have a SA pumpkin beer tonight after work. not a big fan. i am open to all kinds of beers, but didn't care for this one. finished it though!
  18. 3 points
    RickBeer

    New (essential?) Equipment

    If you heat the water to the proper temp, turn off the burner, drop in the grains, stir, and cover, you'll find that it will likely hold the temps just fine with no burner on. I do my all grain mash in the oven. Water is heated to about 158/159, grains added which brings the temp down to 152-153, stirred well and cover the pot. I then put it in my oven, which I pre-heated to 170 (lowest it goes). Oven is now turned OFF. Every 15 minutes for an hour I open the oven, stir, and take the temperature. It doesn't move more than a degree or two off 152. Every now and then I turn on the oven, and as it quickly climbs past 160 I turn it off again (it's on for like 90 - 120 seconds). With steeping, 30 minutes is fine, even 20. If you're worried about heat loss, move the pot to a cold burner and wrap it in a bath towel. I'd recommend carefully reading the Mr. Beer steeping instructions 😉
  19. 3 points
    RickBeer

    New (essential?) Equipment

    The craft beer industry and the big brewers are basically enemies, because the big brewers try to dominate the shelf space and take all the business they can get. With the money they have available to them, craft brewers have a tough time competing. Only the biggest can really fight them. AB InBev has bought a bunch of brewers. Pure craft beer consumers have turned their backs on these companies and try to not drink their products (see below). If you buy from these brands, you not only support "big beer", you hurt the craft beer industry. They buy the brands, then use their muscle to take shelf space from the smaller guys. They don't disclose to the consumer who owns these companies, so they are none the wiser. Then AB InBev started buying up homebrewing stores like Northern Brewer and Midwest. So some people stopped buying from them. Companies owned by AB InBev: 10 Barrel Blue Point Breckenridge Devils Backbone Elysian Four Peaks Golden Road Goose Island Karbach Wicked Weed They are also buying up cider brands, hard liquor, pre-mixed alcohol brands, and soft drinks. Other craft companies bought by big beer: Anchor Brewing (sold to Sapporo) Avery Brewing (30% owned by San Miguel) Founders (30% owned by San Miguel) Lagunitas (sold to Heineken) Terrapin (sold to MillerCoors) Then there are beers that are designed to fake the consumer out, thinking they are craft beers, when they are not. Some of my relatives like Shock Top, which is made by AB InBev, not any craft brewery.
  20. 3 points
    Creeps McLane

    New (essential?) Equipment

    When i first started brewing i was quite anal about gravity readings. Now i never take an OG or an FG. Call me crazy...
  21. 3 points
    BDawg62

    newbie here

    As has been said, fermentation can take up to 24 hours to begin to show signs it is happening. If the air temp of the cooler is 57 you are a bit cool but not necessarily too cool. I have a chamber that I use a thermostat to regulate and to maintain 62 or 63 degrees in my fermentation vessel, I have to set it at 59 or 60. Remember that your wort temp can be 5 to 10 degrees warmer than the ambient air temperature. So you house temp at 69 would result in a wort temperature in the mid 70's (too warm).
  22. 3 points
    BDawg62

    Induction cooktop

    I use a 5 gallon one for mashing and have been for 2 years now. I didn't even fit it with a stainless braid. I use a laundry bag and batch sparge. Piece of cake to clean out the tun since the grain stays in the bag. I did fit the cooler with a ball valve to make it easier to drain but that is the only modification. I preheated it the first couple of times but now I just put the temperature of it and my grain in Beersmith and it calculates the strike temp of the water. I hit my mash temps easily and hold a loss of 1 or 2 degrees during a 60 minute mash. I do wrap the entire cooler in 2 bath towels while the mash is occurring to hold in as much heat as possible.
  23. 3 points
    Jdub

    Cold crashing and bottle carbonating

    ive been brewing for less than 1 yr, but i cold crash every batch. not for beer clarity, but for compacting the trub so I get more yield (beer in bottles). I bottle in 12 oz glass with 1/2 tsp of sugar and I condition/carb for at least 4 weeks at 70+ deg. I have never had an undercarbed beer. Using PET bottles, I have experienced that. I blame faulty caps, didn't screw them on tightly enough, i'm an idiot....one of those reasons. i find that the bottle caps make a tighter seal. at least for me, but what do i know. i just love beer.
  24. 3 points
    Cato

    Hazy IPA dry-hopping tips?

    Lol, not to mention another first soon to be added to the modern dictionary. A new way to spell scissors according to Rick- "sizzors". Add it to your auto correct.
  25. 3 points
    kedogn

    Hazy IPA dry-hopping tips?

    Thank you. I asked because you often make blanket, not complete thought, statements that can be confusing to newbies/youngens. I just didn’t want someone seeing that previous statement thinking they couldn’t save yeast after a fermentation just because it was from liquid yeast. Thanks again!
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