Leaderboard


Popular Content

Showing most liked content since 01/24/2018 in all areas

  1. 12 likes
    Long Play IPA, 3 weeks ferment, 4 weeks condition, 1rst of 3 days in fridge. This was the last bottle of 11, had some trub when bottled, some seems like it vanished. Designed my own label for first batch, used my dog Buster for label.
  2. 9 likes
    welcome. relax. your first few brews will probably be full of mistakes unless you have ocd about following instructions to the letter. use these to learn the process. dont expect that your first few beers will be super awesome. they might be.. they probably will be at least as good if not better than store bought run of the mill beer. your first brews should be simple.. which is why we warn about not getting all mad scientist too early. the most important things to know when starting: 1. patience. can you make beer in 7 days? sure. will it be good beer? probably not. 2. dont lift the lid once its going. you can 'perv' the yeast all you want from the outside. just dont freak out when you see things like foam or gunk 3. ask. every mistake you can make has been made at least once by probably every other person here. there are no dumb questions. you WILL make mistakes. they happen. you might drop a label peel in the wort. you might forget to stir. you might do any number of things... we've all been there. relax. 4. yeast are incredibly hardy. if you dont go doing silly things to them like adding boiling water to them or stirring with a used toilet brush, they will do what they do. they might not do it like you hoped but they are living things. they do what they do. give them food, shelter and proper temps and time. 5. you dont need to stir them in. agitate the wort before you pitch. they will find the food. you agitate at the start to mix in o2. o2 is needed at the very start of fermentation only... the reproduction stage. once the yeast get going? leave them be. 6. yeast are not vampires. you will not skunk a beer under normal house light. UV light skunks hop oil. (sulfur development) 7. learn all you can. . . but dont be too eager to start new techniques and styles until you have built up on your basics. can you immediately start doing all grain? sure... but all grain is complicated as heck. math.. chemistry... science... more equipment. more work... learn the basics. master them. give yourself about 2 years of nothing but kits while you learn. gradually add stuff like hop boils with unhopped extract. .. or steeping grains. now one last point. remember this: garbage in - garbage out. if your water is full of chlorine from the tap.. or tastes like sewage, dont use it. chlorine can contribute an off flavor that is like rubber or band aids. use a good bottled mineral water. for extract brewing you can even use reverse osmosis or distilled water. the most important thing is that it tastes ok in the glass. good to drink? probably good for extract beers. if you ever get into all grain, that is when water chemistry becomes super important. good luck and happy brewing! if you get to the point where it's frustrating the snot out of you.. or you feel 'gosh.. this is hard work. i dont like this'... find a new hobby. no point in doing something as a hobby that you dont enjoy. you can make this as simple or as hard as you want. that's why i like brewing. i love making things difficult with gobs of science and extra steps. im weird that way. -z- ps. mr beer has an awesome customer support system. if something goes horribly wrong that isnt directly due to negligence on your part, they can work with you. if a spigot breaks for example, let them know. dont come here to bad mouth mr beer if you over-torqued the spigot. (which happens btw if you arent careful).
  3. 9 likes
    First photo of the Doppelbock I am calling "Parsifalator". This has a zero percent chance of lasting all of Lent unless I make a real effort!
  4. 8 likes
    re new brewer jitters... most if not all of us have been there. really want to get it right. you want to enjoy the hobby but you dont want to make mistakes. some of us obsess like first time parents on our first beers. we rush to the fermenter every 5 minutes and freak out at everything we see. common freak outs: omg it's not doing anything! i mean i pitched the yeast 2 hours ago and it's just sitting there! i mustve killed the yeast! - lol. that was me. yeast can take a day or 2 to get started. it's not uncommon for yeast to start off slow, especially if you didnt give them any o2 at the start. or if they arent happy with the temps. omg i see foam! it must be an infection! - foam on top is krausen. krausen is an old german word for 'hey! i'm making beer!' or something. foam on top = good. omg there's a layer of sludge on the bottom! i mustve killed the yeast! - sludge on bottom is 'trub', another old german word that means 'see i told you i was making beer'.. or something. omg i used whirlfloc and now it looks like my fermenter is full of sea weed! - me again. whirlfloc is made from sea weed or irish moss more correctly. when it first expands to trap proteins and such before it settles out, it can look pretty gross. omg i took a sample from the spigot and it tastes like bread! it must be an infection! - no. you are sampling trub. trub is yeast poop, lazy or dead yeast cells, fats, proteins, etc. prop up the spigot end a little with a couple cd cases and trub will settle out behind the spigot. not where it can flow out. omg i dropped a piece of label from a can in my wort! - it happens. you will likely be fine. if you want you can either remove the labels ahead of time on brew day or just give the can a quick dunk in sanitizer before you open it. i never worried about it. just use a sanitized spoon to fish the label out. etc. once yeast get going they are very tough and will aggressively defend their turf against intruders like bacteria, mold, other yeasts. you can still get these infections but healthy yeast that are happy will likely keep these things away. use proper sanitation and care and youre golden. so relax. ask questions. try to not panic. be orderly and take care while brewing. limit distractions. keep the dog and cat out of your brewing area. keep the kids out. follow instructions.. take your time. wait til youre done with brew day THEN have a beer. -z-
  5. 8 likes
    Are you kidding me? It took almost a year for me to overcome the distraught feelings and pain suffered after the discontinuation of WDA was announced! Now Mr. Beer is toying with our emotions by offering a limited release! https://www.mrbeer.com/winter-dark-ale-craft-refill ps added to cart
  6. 7 likes
    How to avoid acetaldehyde aka cider taste: 1- pitch at your fermenting temp 2- maintain a consistent fermentation temp in the lower range for your yeast. In general, dont stress your yeast 3- pitch enough yeast 4- use a higher temped yeast ie K-97 or belle sasion. ways to mask acetaldehyde: 1- brew a maltier style like an amber or stout 2-brew a beer that favors esters produced by stressed yeast ie saisons, wheats 3- add fruit 4- whatever you think your target conditioning time is, double it Brewing beer is like cooking. You need to look at what you’re working with to decide the outcome. Im trying to think of a perfect analogy but all I can come up with is hamburger vs sweet italian sausage in my spaghetti. This is my suggestion for all of you who dont have an ideal way to control your fermentation temps. Don’t. Let the yeast do its thing. I dont temp control anything but my lagers and saisons. Heres my recipe for yall to try: 1 northwest pale ale HME 1/2 cup of honey dissolved before adding the HME (optional) 1/2 oz of amarillo or falconers flight at flame out 1 packet of danstar belle saison yeast pitch yeast anywhere between 65-75 ferment at ambient temps not to reach below 63 degrees and not to exceed 77 Bottle after three weeks with 1/2 the MRB suggested sugar amount condition for 6 weeks i guarentee a solid beer. HME is sweet by nature. The honey and saison yeast will help dry it out the higher you ferment, the more wonderful the esters will be. saison yeast is a beast thus 1/2 the sugar for bottling youll be left with wonderful pepper and fruity esters paired with the citrus of the hop aroma all working together to kick any cidery taste in the ass. Someone delete my profile if this is incorrect. If im gonna be honest and draw upon past experiences then i have to mention @Bonsai & Brew. I was lucky enough to try some of his beers and what i noticed was he’s really good at working with his weakness as an advantage. Dampfbier, wonderful with the HME residual sweetness. Lox Stock, wonderful at covering up any possible off flavors. Take the characteristics of MRBs products and work them in your favor or know what you have to do to change it. I think any MRB recipe can be made so much better by adding a little honey to dry it out a little. Im not a big fan of their yeast. Throw it away and use something from fermentis or danstar. Yeast nutrient is amazing. Shorter lag times and all the nutrients your yeast craves (dry yeast already has nutrients) but shorter lag times mean you beer is ready to bottle a day or two earlier. Partial mashes are great but if youre not ready for that than just skip it for now. Later youll be glad you made added them though. Something to work towards. So before you run out and buy a temp controller and a mini fridge, try different yeasts. I use safale US-05 often and could care less if my beer reaches 68 during peak. Have fun, stop stressing. Youre making beer! God damn if that isnt an amazing thing! MRB makes it so easy. Stop making it hard!
  7. 7 likes
    Ah, tasted a sample of my extra strong Lenten beer (based on. a recipe for the Mr. Beer "German Doppelbock").. I added Mt. Hood Hops, 2 LME Robust, and a "few" boosters.) It was my first time building off a Mr. Beer extract beyond the base recipe. After 6 months of conditioning, at a cool temp in a dark place The brew, which I am calling Parsifaltor, (so called because I was trying to create a err similar to Salvator and the fact that I sang Wagner opera professionally) is smooth, malty, dark, with a slightly sweet aftertaste! And, as to the strength, it settled in. at 11% (thus the "-ator" addition to the name). Following the type, the higher ABV sort of sneaks up on one and no driving will happen after consumption! While I hoped it would be ok, it surpassed all my expectations. A great deal of the success of this quaff is due to the suggestions, recommendations, and warnings from this group! Thanks to all. Pros't!
  8. 7 likes
    No, I did not know this because I don't drink Miller, nor do I have any desire to research their recipes. I have heard of tetra iso-extract, but didn't realize Miller was using it. I assumed they were using some sort of chemical treatment. Again, I don't drink Miller. The reason I ask here is because this is a FORUM, which is intended for discussion among the forum members. These discussions wouldn't happen if everyone just went to Google.
  9. 7 likes
    I have been a brewer and Mr. Beer customer for a relatively short time compared to most here. My favorite brew so far has been the Hacked Root Beer. My first batch was AMAZING! But sadly, the next two were not. I did not understand what I did wrong in subsequent brews, nor could the friendly folks HERE track down my issue. As suggested by a regular poster here, I turned to customer support. Created a ticket and waited. It took a while for the first reply and I responded. After that... nothing. I replied twice more, but still no activity from a rep. I got impatient and created a NEW ticket to complain about the first. Again, no activity. Convinced I was being ignored, I angrily closed out BOTH tickets and answered the resulting survey with just exactly how I felt. Well, turns out I was NOT being ignored. There apparently was some sort of glitchy snafu in the ticketing system and my emails were not being seen. Shortly after my tantrum, I was contacted by Rick Zich, who explained the situation, apologized and assured me my original rep would be handling this. And shortly after that, he was. Tim Falk emailed me, also apologized, offered a monetary credit to my account and sent me a replacement HRB refill... which arrived today. Now I guess it's time for ME to apologize. I was too willing to believe I was being ignored that it never crossed my mind that there could be technical reasons for this. I have never had an issue with Mr. Beer products, shipping, their website or any members of the forums in the past. There was no reason to believe I was having one now. Thank you Tim Falk and Rick Zich for understanding my frustration and handling this in such a professional manner. Your generosity and concern for this impatient old man will not be forgotten. Cheers, - Dean Rohs -
  10. 7 likes
    Tasted the 1st one of these beers and I can say even at 4 weeks that this is one of the best I've made. I'm impressed, this beer is plain ol delicious!
  11. 7 likes
    Just poured a glass of the Long Play! As a reminder, it fermented in a 70F closet (didn’t have my inkbird and mini fridge yet) for 18 days, cold crashed for 3 days, bottled for 21 days, then bottle was in fridge for 3 days before I poured it today. Pleasantly surprised. It wasn’t as hoppy as I like (I’m partial to very hoppy IPAs). The malt flavor was more than I like, but still not too malty at all (guessing it was probably due to the hops not being too overpowering like I like). It also seemed too carbonated at first, but not enough to ruin the mood. Overall happy with how it tasted. Can’t wait to compare them after I put a few more in the fridge on Sunday, which would be 4 weeks in bottle at that point. I’d give it a 7/10 - very decent! I’m looking forward to my next batch for sure! In a few minutes, I’m gonna start bottling my second batch of Long Play, and a batch of the Aztec, then will clean up the LBKs and start fermenting a batch of Diablo and a batch of Northwest Pale Ale!
  12. 7 likes
    They finally caved!! So is this going to be the next McRib?
  13. 7 likes
    @Werwer2018 Dude, there are many responses to your question and some explanations right here in this thread including one from a Mr. Beer CS rep himself, so yes, you did get an answer from Customer service (including an apology) It may not have been the answer you already had set in your mind you wanted (go here, they have it, brew on and enjoy) but it was an acceptable answer on how to help solve your query. The most valuable answer came from DEFbrewer that gave you information on the parent company (Coopers), which is much easier to get in store in Canada, including a store locator link that can narrow things down even more. Even if you do a quick Google search it would be of good help.
  14. 6 likes
    Here goes nothing! I'll culture these starters in a 105 F water bath for 24-30 hours before pitching in wort tomorrow.
  15. 6 likes
    @Jdub, Please do not stroke the ego of @RickBeer. Everytime that a new forum member does this, it takes at least a month to get his head back down to normal size. You should have seen when he won brewer of the month. That took forever to get him back to normal. Dawg
  16. 6 likes
    Had my first ever beer a day earlier than expected. It was good, not great at first. However, I started enjoying it more and more as it warmed up and noticing flavors not tasted when colder. Tomorrow I will try another not being in fridge, but in a chilled glass. I do have the benefit of a 55 degree cellar that most don't. Will report on findings tomorrow.
  17. 6 likes
    You wee AFTER you drink the beer!
  18. 6 likes
    Often I tell myself “the more effort I put into a batch, the better it will be”. It proven itself 100% of the time. I say suck it up and make those oranges your b***h
  19. 6 likes
    Some rules of thumb from my experience and from the collective wisdom of this forum: 1) The lighter the beer, the longer it needs conditioning to eliminate any extract twang (aka Conway Twitty). 2) If you're doing a hoppy beer, #1 does not usually apply. So things like IPAs and MRB recipes like Witch's Flight and Columbus's Cascading Amber can and should be enjoyed while still young. 3) Weizens don't need to condition long and you can start enjoying them at minimum conditioning time. 4) Darker beers such as stouts and porters are usually quite good right at the MRB recommended conditioning times. But as with most non-hoppy beers, they improve with age. 5) If it's a high ABV brew it'll benefit from longer conditioning. When in doubt about whether one of your brews is ready or not, put one in the fridge, let it sit for three days, then drink it. If it tastes good to you, then the batch is good to go. If not, let them rest for another few weeks, then try one again. But even if you think the batch is great as is, it's always a good learning experience to keep a couple of bottles conditioning and trying them after longer periods of aging. I've done that and learned: 1) Yes, IPAs ARE best while young. The hops do fade after a while. What's left is still tasty but it's not what you'd consider an IPA. 2) A "meh" beer can become a quite enjoyable beer. This happened for me with Heavy McWee which was "meh" at minimum conditioning time but became really tasty after another couple of months. 3) The high ABV brews like Lock Stock & Bourbon Barrel Stout can become absolutely fantastic given time. It's been 15 months since I bottled my batch, we had some today, and it knocked everybody's socks off it was so good.
  20. 6 likes
    Using the porter, you can't go wrong with Black Beer'd Porter or Staggerback Stout. Both are damned tasty beers.
  21. 6 likes
    if your fermentation area is around a stable 65-66f air temp , the beginner will likely have no problems. when you start shelling out more money on kits and want to improve your quality, that's when a chiller box and temp control starts becoming more important. temp control is important because during the first 3-5 days of fermentation, the yeast are most busy. when they get stressed in these critical days they tend to make esters or chemical compounds that can contribute off flavors. new brewers often have their fermenters in rooms that are hot or subject to wild swings in temperature... and the yeast often get stressed , producing acetaldyhde .. which gives your beer that cidery green apple twang that new brewers often complain about. your first dozen kits are when you learn the craft.. build skills and knowledge... find out what mistakes you made and what they did to your beer etc... every kit can teach you something. i've been brewing for a measly 4 years and i am still learning new stuff each time... and the process still fascinates me.
  22. 5 likes
    If you want to be obsessive. If you want to freak out I suggest trying the following. If course this is assuming you already read the directions three times. Compared the directions against those printed on the label. And have finally gotten yourself mentally prepared and ready to begin. DO IT! BREW LIKE YOU'VE BEEN THERE BEFORE! Now for the obsessive part. Sit down and write notes to yourself. List everything you thought you were doing wrong. List everything you KNOW you did wrong (you forgot to sanitize your thermometer when you checked the wort before pitching your yeast). Document the wort temperature when you pitched the yeast (maybe you forgot you wanted to do that. Add that to your list of mistakes.) Document the room temperature where you placed your LBK to perv on. Document any times you were distracted by your wife, your kids, your dog wanting to be let out, your cat knocking your spoon off the counter, that phone call from Mom... Then pour yourself a glass of your favorite brew and move your chair closer to the LBK so you can get a better look, you perv, Why? Because, the next time you brew that recipe all of those factors will be different. Your knowledge of the process will be better. The yeast will react differently. Etc. Your goals are to make a better tasting brew than the first, to make a brew that tastes as great as the one your buddies consumed watching the game. Try to recreate that mistake riddled, overheated, oxygenated, skunked brew your family loved and gave a name to as they dreamed about your future brew pub. Laugh obsessively about how you acted when you first gave yourself to this addiction.
  23. 5 likes
  24. 5 likes
    So I'm finally tasting this batch, and uh, yeah, it's a pretty doggone tasty beer! Worth all the hype, lol!
  25. 5 likes
    yeast are living things. living things act weird from time to time. no 2 fermentations will be identical for this reason. i double pitched us04 that was expired, thinking i needed to boost cell count. big mistake. it was still very very viable and the fermentation was a gushing volcano for over a day plus. i've seen us04 behave like saison yeast.. slow, dainty eater with a very small krausen head. same yeast. ive had rafts of yeast on some batches at bottling, that were absent on others. you can predict the flavor outcome based on temperatures and expected ester development. you cant predict how vigorously the yeast will feed. that's one of the things i find fascinating about yeast.
  26. 5 likes
    Funny how after so many brews, the same recipe, yeast, etc, each is so individual. Kind of like children - same parents, same DNA, but yet different. My Churchill's which I started Sunday has the strangest fermentation I've seen. Big and foamy like a bubble bath. I'm not worried that the beer will be bad, just a comment on how brewing is only part science, part art and partly unknown.
  27. 5 likes
    I dried the spent grains from brewing American Resolution Hazy IPA this morning. Some will go into the bird feeder, some into dog treats, and some are sitting on the counter in and on a loaf of beer bread my wife made, waiting to be sliced up and eaten with dinner.
  28. 5 likes
    I use 7th Generation Free and Clear that I found on Amazon. This was a few years ago and it only came in 8 bottle cartons. I have enough to last several lifetimes.
  29. 5 likes
    I agree, any blanket statement made about how you should enjoy your beverage is borderline snobbery in my opinion. I encountered this a lot in the craft beer scene. Lot of people telling you what you aught to be enjoying. I think some get so caught up in etiquette and this view of what beer should be that they forget to just enjoy it. Hundreds of thousands of people drink Budweiser directly out of a can every day and are satisfied with it. Are they wrong? I don't think so. Since taste is so subjective it's hard to tell anyone their way is wrong.
  30. 5 likes
    Before @RickBeer steps in here and issues a citation . Slowing down because of quantity of beer is not an option. I have over 500 bottles in my inventory that are either full or waiting to be filled. If you find you have too much beer to drink yourself, let your friends know you brew and that will never be a problem again.
  31. 5 likes
    Just a heads up for you guys that free shipping on orders over $39 will start this afternoon and run through the weekend. It's the best time to stock up on those Winter Dark Ales before they're gone again.
  32. 5 likes
    Picture if you will, mother yeast at the trubside of little baby yeast, "I don't feel good mama yeast", so the dutiful mother yeast pulls out the yeast thermometer and takes his yeasty temperature. Ahhhhhh, a veritable beery Norman Rockwell moment brought to you by Malt, grain and Mr. Beer.
  33. 5 likes
    HA! Right! If ever a beer needed to be fermented cooler, and in a cooler (or on a deep cookie sheet), this is it.
  34. 5 likes
    cidery = fermented too hot bready = youre probably getting trub kicked up in your beer.. slow steady pours too much head space that produces oxidation = cardboard or how some describe wet dog fur smells (at least that's how I perceive it) best thing new brewers can learn besides patience and following instructions, is temperature control.
  35. 5 likes
    That could be interesting to make it out there. Please edit your first post with all the information so that people don't need to scroll down to get the details. At least one of us from Mr. Beer should be able to make it, Pat is from Chicago, I am a Purdue grad and ran hotels in Merrillville before delving into beer in Arizona, so we know our way around the midwest. One way or another, I think we can do something.
  36. 5 likes
    @swenocha This first attempt is basically an experiment to see what kind of souring I can expect using a mixed culture of Lactobacillus and other yogurt biota. Although I cheated slightly by adjusting the initial pH of these starters using lactic acid, I'm trying to favor the growth of L. acidophilus and L. brevis. In the end, this will be a straight-up, LBK-sized Sour IPA. Hopefully later attempts will utilize fruit, barrel aging, etc., but since I'm a total nube to sours, I'm gonna keep this one fairly simple. If successful, a @Creeps McLane-inspired Berliner Weisse will be next!🍻
  37. 5 likes
    when you get into all grain and realize that you can make 5 gallons of a cream ale that tastes BETTER than store bought crap.... and it only costs you about 18 bucks in ingredients and maybe 10 hours total of work? i call that winning. 10 twelve oz bottles for about $3.60 beats $7 for 12 any day. as for missing a step.. said it before... beer used to be made in the most unsanitary conditions by fat, sweaty men who thought stirring the wort with the ancestral magic stick made beer. they didnt know about germs, bacteria, or yeast. i treat each batch like it was a child i produced. just because it may not come out stellar doesnt mean i love it any less. open a micro brewery??? and have to SHARE my beer even for profit???? NEVER! it's MINE MINE MINE! ALL MINE YOU HEAR ME? MINE!
  38. 5 likes
    I recommend contacting our customer service department for replacement caps/bottles. This has been a recent recurring issue and we are investigating.
  39. 5 likes
    That's your first strike! You should never have had that "a-Rita" stuff in your house. Then, to post about it on the forum! Egads! Please don't do this again!
  40. 4 likes
    Tasting my first sample of Oktoberfest at 3weeks. Probably needs a few more weeks, but it's certainly drinkable, so that's something positive. Got wife to try it and she said, " That's not bad at all", hey I can live with that on first sample! Carbonation seems fine while drinking but didn't produce much head when pouring.
  41. 4 likes
    The Inkbird is nothing more than a digital thermostat that your fridge plugs into. It has a probe that goes inside your fridge to monitor the temp. People have various ways of using the probe, but I just tape a sponge to my LBK and have the probe underneath it (the sponge insulates the probe from the ambient air in the fridge). I have mine set at 64* with a one degree differential. So if the temperature rises above 65*, the fridge kicks on. Here's a photo of the LBK in the fridge. The sponge is taped at the back with probe nestled against the LBK about midway from the bottom to the #2 fill line. Bonus tip: note the small piece of wooden molding sitting under the front of the LBK. That's to help keep trub from settling around the spigot. Bonus tip #2: note the towel at the bottom, just in case of any overflow. And the Inkbird itself sitting on top of the fridge, showing that it's set for 64* and the current temp is 64.4*. The Inkbird has several user settings, one of which is a compressor delay. Forum wisdom - along with that of some HVAC folks - is that you want to set that for at least five minutes. That way, if your fridge comes on, runs, then shuts off, it won't kick back on for five minutes thus minimizing potential damage to the compressor.
  42. 4 likes
    You were right. It was a trub bottle that I originally drank. I just tried a full bottle out this time and it was MUCH much better. The carbonation was OK but not quite there yet. The beer was weak as can be considering it was only the 1 can of HME and nothing else, but it was drinkable for sure. I drank it no problems nice and cold. As I got down to about the last 2 inches some sediment stirred up and it tasted exactly the same as what I was complaining about before. It was just nasty yeast flavor. So I gotta be careful about my pours and it'll all be good! I'm just happy that I tried it and it's passable, so I guess that means I'm a 'real' brewer now! Lol.
  43. 4 likes
  44. 4 likes
    I've heard so many good things about it on here that I might grab a couple just to try,
  45. 4 likes
    Today was day 21 of bottling for my first home brew batch (Long Play IPA). Went ahead and put 2 in the fridge so I can taste in a few days and compare vs 4+ weeks bottling. Today was also day 21 of fermenting my 2nd batch of Long Play, and a batch of Aztec Mexican Cerveza. Excited for these since they were kept at 65F with my inkbird. Went head and started cold crashing at 35F. Will update after tasting!
  46. 4 likes
    - Booster will up the ABV without affecting the flavor. - Brown sugar when devoured by yeast will leave a bit of a molasses taste plus some ABV. Molasses flavor in an Oktoberfest just doesn't sound appealing. - An LME will add about 1% ABV and will affect the final taste and color of the beer to varying degrees. Any LME would complement the Oktoberfest with the exception (IMNSHO) the Robust. Here's a list of all MRB Recipes that use LME (or DME) and the Oktoberfest HME. Taking a look at them might give you some insight and inspiration in to what you might want to try and brew.
  47. 4 likes
    Welp I finished my second brew. Had a slight accident with a boilover. That DME is no joke. I dissolved it in water while it was warming up and stirred all the clumps apart. As soon as it got above a small simmer it went crazy! Boiled over in what seemed like a second. Luckily I had already saw it coming and picked up the pot but I still lost ... Idk 6 ounces of liquid or something like that. What a sticky mess! Lol. Anyway, once I brought it back to a low boil/simmer I added 3/4ths an ounce Willamette and simmered for 30 mins. At flame out I put the rest of them in and added the can of HME. Everything went well besides the little mishap, and the beer smells floral and amazing. I can't wait to drink it already. It heavily reminds me of how Sierra Nevada pale ale smells. Guess we will see if that translates well in the finished product. Thanks for all the help guys.
  48. 4 likes
    There are 3 very big "don't do it" items in this forum: 1) never throw away beer with a possible exception of it being deadly, but most would rather you drink that too 2) never boil HME 3) never insult, ummmmmmm what was his name again, oh yeah, never insult rickbeer - never, ever, ever. The first two are easier to forgive, but even they will get you a visit from the top secret beer police. Seriously though, welcome to the forum and your new wallet draining obsession. Yeah, you will be eating, drinking and sleeping beer very shortly - happened to us all.
  49. 4 likes
    my wife wishes I washed anything else as well as I do my beer stuff....and sanitize..........ok, I know where some minds just went, get out of the gutter or no hops for jou
  50. 4 likes
    In the future, after letting the sanitizer sit in the LBK, open the spigot and run some through it. Prior to bottling, the spigot should also be sanitized, with a spray bottle or a shot glass filled with sanitizer.