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Showing content with the highest reputation since 09/15/2018 in all areas

  1. 7 points
    Creeps McLane

    Conditioning/Cider flavor

    Then let me add one last thing. You may be the best brewer in the world. You just don’t know it yet. Like @Gutterbunnie said (that should win the day everyday) is you just have to find what works for you. People talk about the high drop out rate on here all the time. For a Brewer who is doing everything right but your beer doesn’t taste like how you want it, that can be frustrating. Very frustrating. But you can’t give up. Ive made enough HME batches to learn I don’t prefer HME. I’ve brewed with enough LME to find that it wasn’t for me. I’m a freak for control and this isn’t a hobby that I’m ok with not putting the time into what I enjoy sitting down and enjoying on a daily basis. That’s me. I’ve had plenty of HME beers that @Bonsai & Brew sent me that blew me away. He’s f***ing good at working with what he has. I don’t have that. So I moved on. All I really wanted to say was this; don’t sell yourself short. Keep pushing. If something isn’t working, try something else. Look at @Nickfixit. He’s constantly tweaking and striving for the perfect balance in his beers. Don’t let one ingredient stop you from perfecting your beers. If you want to take the next step, ask questions. Be open to new ideas. This forum is filled with intelligent people who have been a newbie before. Partial mashes, hoppy beers, drying out your HMEs are a great start. But for me, the best thing I can say is to look at where you want to be in a year or five and start reaching for that level. Don’t sell yourself short! DONT SELL YOURSELF SHORT! Lastly, for years I’ve tried to stay relevant on this forum. I don’t really use HME anymore but I stay here to try to help others with my opinions though they very well may be wrong. Ask me anything and I’ll try to help. Freaking @kedogn is a professional Brewer, ask him. Sometimes a vet like @Screwy Brewer and @bpgreen will be on here. Listen to what they say. They’re amazing. This is what a forum is all about. this was supposed to be a quick post, I’m sorry. I was raised in a house full of women so I get emotional quickly, but God damn it I’m here for you.
  2. 6 points
    Gutterbunnie

    Conditioning/Cider flavor

    Yeah, I can echo what others have said. Just don't give up. I just brewed up my 20th LBK batch last night, the Dead & Berried Mr Beer recipe. But i added a few things, and I substituted Safale BE134 for the Belle Saison (undecided if I'm a fan of that yeast). Really I believe it boils down to a matter or personal preference/tastes. I tried Safale US-05 on several batches: HME, partial mash, DME, LME & even all grain BIAB. Honestly, I don't like US-05 very much at all. There's some weird cabbage off flavor in my finished beer that I just can't quite describe. And I believe it's possibly my taste buds & olfactory senses, since so many others rave about it & I just don't care for it. So anyway. I've found that that I prefer 04 or even Nottingham. I've tried a few WLP (1272 is pretty good) and WYEAST (American wheat) which aren't bad at all. And I enjoy the WB-06 Wheat yeast (after cold conditioning a Bavarian Hefe a few months, awesome!). I would say this hobby is just as much about experimentation. And since it's 2 gallon batches, it's much easier to go that route & be OK with some not-so-great batches. Trial & error. Sure, I've had a few botched batches here & there (that I'm still drinking by the way) but overall I've had a lot more successes. Whether that's a Mr Beer HME/partial mash, an all extract using DME or LME, or an all grain BIAB. Find what you enjoy & keep doing it until you get it right the way you like it! Read up, borrow some homebrewing books from your local library such as from Papazzian, who if I can remember his quote, basically says you really have to work to screw up a home brew! Enjoy the process, take good notes, pay attention. But most of all, have fun. It's a hobby! Cheers
  3. 6 points
    Marius

    Upcoming Brewing Schedule

    I have been getting in to partial mash lately but not long enough to have a mature product. I have Let it Bee and Grass-cutter Lager conditioning - both tasted good at bottling. Dry River Rye is brewing at the moment. Next in line is Naughty Cream Ale and Foggy Days California Common. It is going to be an interesting pipeline.
  4. 5 points
    Jdub

    Upcoming Brewing Schedule

    one problem with home brewing is there are so damn many recipes out there, and I wanna brew them all!
  5. 5 points
    Joe G

    Newbie needs brew plan confirmation

    I just realized that, after all of your amazing help, I never posted my results! The Oktoberfest beer came out absolutely amazing! Way better than I was expecting for my first batch, and I owe much of it to all of your advice. I sanitized the spigot after testing, cold crashed, only chilled what I was going to drink, and each bottle was better than the next. Had a few friends try it and they loved it as well. Best compliment I got was from one friend, who said if he tried it in a restaurant he would order it again! Just bottled my Classic American Light (it came with the Oktoberfest in the kit), and the taste sample had more beer flavor than any typical light beer on the market. Looking forward to this one being ready, and trying to decide which one to do next. Yep - I'm hooked! Many thanks again to all of you.
  6. 4 points
    I am currently thinking things over for a MUG Midwest meeting, similar to the one we had this year in Munster IN. Here are some thoughts: - Naturally, even though it's "Midwest", anyone/everyone is invited. - If we get a date and location set up early, more people can participate, including those from more distant locations. - I'm thinking it should be held in April, like last year. Most of the snow should be gone from this area by then (although it did snow on us on the day we departed this year) - We could bring our own beers, but unless we have someone who is BJCP or has similar qualifications, I'm not sure about making it a competition. Some locations I'm considering are: - Munster, home of 3 Floyds - Columbus, specifically https://www.brewdog.com/usa/doghouse - Cincinnati. Lots of great breweries there, as well as in Northern Kentucky (specifically Braxton) - Indianapolis. - Louisville. Yes, my home, but I know it well and know the best breweries. I'm open to other location suggestions. Also, I know that Louisville has a company that can take us by van to various breweries, so that we don't have to drink and drive. I'm sure other communities have them as well, or we can hire an Uber van or some other company to truck us around. Please feel free to post suggestions/comments here, or to me by personal message.
  7. 4 points
    MRB Tim

    MUG Nationals

    As of right now, we're lining up the details to still have the competition. So, it's tentatively still on. I'll make an effort to get an informational thread back up today.
  8. 4 points
    Its very hard for me to sit here and be quiet. Its an HME thing. Honestly, since ive gone all grain i had to relearn what i knew. I can go 5 degrees higher with your same yeasts with no notice of off flavors. Thats the difference of needing a fermentation chamber or not for me. Thats huge. Im not saying you cant hide that flavor youre getting. It just takes more effort. I may expess this too much on an HME forum, and i hope i dont sound like im bragging cuz i can do AG but to me the beers ive brewed have been more than enough of proof.
  9. 4 points
    Screwy Brewer

    Fermentation temp control

    You'll find out as you go along that temperature control has everything to do with brewing beer. Especially when pitching yeast and throughout fermentation.
  10. 4 points
    Creeps McLane

    Upcoming Brewing Schedule

    Ill Prob brew this one before I brew anything else. Home grown hops, hand picked wild berries.
  11. 3 points
    Bonsai & Brew

    Upcoming Brewing Schedule

    Maybe some dampfbier.
  12. 3 points
    kedogn

    Fermentation temp control

    I’ve learned a ton by reading his stuff here, on FB and his web site. @Screwy Brewer‘s page about Water Chemistry changed my brews for the far better! I was also very lucky to get the chance to meet him and have a couple beers together several years ago when he was in Seattle. I know I have that pic somewhere... 🍺
  13. 3 points
    Jdub

    Upcoming Brewing Schedule

    i used WLP001 california ale yeast on my last porter batch. i also picked up some more omega hothead for my next pale ale coming up. i really like the varieties of stuff you can make beer with.
  14. 3 points
    Creeps McLane

    Upcoming Brewing Schedule

    Ok, so I have three brews on my list. A blackberry lager, a lager showcasing my Prussia hops so I can see what I think of them. And finally, Big Al’s funk factory. I think my hops will be ready in the next week or two so I’ll probably brew that first but I also need to use up those blackberries so perhaps I’ll brew up 10 gallons of the Prussia lager and split 5 gallons of it with the blackberries. Ugh, the many hard decisions of a home brewer. hopefully I have enough hops...
  15. 3 points
    efdbrian

    Highest Attenuation?

    Yep in the brüt IPA. I used them in the mash and in the fermenter. I put in in a secondary on sweet orange peels and it’s like a beermosa. I’ve been drinking it with a splash of OJ in it, too. Goes down way too easily. 😂
  16. 2 points
    Creeps McLane

    Conditioning/Cider flavor

    To quote my brew buddy “the worst beer ive ever brewed still got me drunk”. He told me that the other day and i couldnt have agreed more
  17. 2 points
    Shrike

    Conditioning/Cider flavor

    Creeps, speaking for myself, you have no need to hesitate about speaking your mind; your reputation on this forum is solid as can be. I too think that the HME is the source of the twang. But I also think that the partial mash recipes - either from the added grain, the hops, or both - work well in minimizing it. Some of the PM IPAs I've brewed have had no trace of twang, and neither have the PM stouts. The Crafty Bitch brews I make with the CAL have a total of 6oz of grains and 1.5oz of hops added...and no twang to be found. And more bitter and hoppy HMEs also have less, at least for me. I brewed Long Play IPA + 4oz carapils and it had no twang. When I did the same with an HME like American Ale? Twang.
  18. 2 points
    Cato

    Conditioning/Cider flavor

    Well said, Gutterbunnie! Each of those different brewing methods have their own set of challenges, which makes it fun to try and make your best beer you can and how you'll do it better next time.
  19. 2 points
    Cato

    Fermentation temp control

    I use @Screwy Brewer's EZ BIAB online all the time, as well as some of the other calculators. It's a huge help to me.
  20. 2 points
    D Kristof

    Fermentation temp control

    @Screwy Brewer, it's reassuring to know old hands like you still visit this forum. Enjoy reading your advice.
  21. 2 points
    Creeps McLane

    Upcoming Brewing Schedule

    This made me laugh
  22. 2 points
    Cato

    Upcoming Brewing Schedule

    You'll like the partial mashes and having more control over your grains and how they'll influence the final product!
  23. 2 points
    Cato

    Upcoming Brewing Schedule

    I have two brews coming up once I bottle Little Trees Pale Ale and a Witbier clone. Little Trees will bottle end of this week and the Witbier next week. First up will be pretty much an HME Pale ale, so I can reduce some inventory of HME cans. Will use a CAL and American Ale and hop with HBC438. Second up will be a Belgian Dubbel, since we do have fall coming on and I'd like to have at least a few dark beers in the mix. There are a LOT of Belgian Dubbel recipes out there but I put together this one to use some of what I already have on hand and so once again have selected some common parts of several recipes and whittled down to this. Because it will be a BIAB partial mash, I may or may not hit as high an OG, since I am still learning how to hit a better efficiency. My temporary solution is shooting a bit higher in gravity and adding a touch of LME here and there. LOL, this one has way more than a touch but I've got a full can of the Pilsen Light so, might as well make use of a good chunk of it. Belgian Dubbel Recipe : Brewer Bob Batch 2.75 gal Partial Mash Recipe Characteristics Recipe Gravity 1.073 OG Estimated FG 1.018 FG Recipe Bitterness 19 IBU Alcohol by Volume 7.0% Recipe Color 17° SRM Alcohol by Weight 5.5% Ingredients Quantity Grain Type Use 0.06 lb Special "B" (Belgian) Grain Mashed 1.50 lb Pilsener (Belgian) - [Light] Base malt of European Beers and US beers of all types Grain Mashed 0.12 lb Extra Special Malt Grain Mashed 0.75 lb Carabrown Malt Grain Other 0.25 lb CaraPils - [Body, Head] Grain Mashed 0.25 lb Candi Sugar, Dark (Belgian) Sugar Other 2.50 lb Briess LME - Pilsen Light Extract Extract 1.00 lb Aromatic Malt (Belgian) - [Aromatic, Malty] Use 5% - 15% Grain Mashed Quantity Hop Type Time 0.62 oz Kent Goldings (U.K.) - Aroma and dry hop intensely resiny, candy-like, sweet, slightly floral and spicy Pellet 60 minutes Quantity Misc Notes 1.00 unit White Labs WLP530 - Abbey Ale Yeast™ Yeast Temperature Range: 62°-72° F (ABV 11%) Med-High Floculation Recipe Notes BIAB mash at 154-156 for 60 min Sparge and add Pilsen light LME Bring to boil and Add .625 oz of EK Goldings hops for 60 min. Add .25 lb of Candi Sugar D-90 for last 15 min of boil Chill to 75F and add WLP530 yeast and ferment for 18days and cold crash for 3 days and then bottle Batch Notes Mash
  24. 2 points
    efdbrian

    Highest Attenuation?

    I’ve had a mead and a brüt IPA that both hit 100%.
  25. 1 point
    Zobl

    anyone use BTF Idophor

    Iodophor is good. I like it better than One Step because One Step tends to leave behing little granules. Probably no big deal, but it bugs me. And iodophor is quicker....one or two minute contact time as opposed to ten minutes for One Step. Big time saver when you are sanitizing a bunch of bottles and stuff at on bottling day! Star San is quick too. Just haven't used it myself. Yet! Plan to very soon.
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