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  1. 12 likes
    Well... after 2 months of waiting... popped open first bottle of first batch (Classic American Light) 3 weeks fermentation 4 weeks carb/condition 3 days in fridge.... perfectly carbonated, clear, and tasted like a lite beer! I am happy with my achievement and I could not have done it without the help of everyone here on this forum, so from the bottom of my heart, thank you guys! Cheers to you!
  2. 6 likes
    Here I go after reading and asking some questions here I have decided to try some things out, ( I promise no beer will go wasted with this Test) LBK1 I am calling BikerMedic's Test Beer Either the Reaper will get me or it will Turn out good, I used Amercian Lager extract, 1/2 oz Columbus hops the Robust lme and a Booster I know I made a Dark Beer Gota try it someday either way it will go to good use Either I will Drink it or My Brother will. Going to let it ferment for 3 weeks Carb and conditioning I am going to wait longer to see how it turns out. LBK2 I Did the API/IPA Recipe but only used the Columbus hops and a Booster and the rest of the recipe minus the 1 hops it called for going to let that ferment for 2 or 3 weeks this is the beer I would like to have for my Birthday at the end Of April LBK3 I did the Oktoberfest regular extract nothing added fermenting for 3 weeks then going to bottle and let it sit til closer the end of summer. I like to try new things and I have enough friends I can share my Creations with.
  3. 5 likes
    when I found my skillset advanced enough to go to 5 gal, started using NB. good kits. usually quality ingredients.. but now in bed with Inbev. ive also used the kits from "the company that must not be named" but sounds like screw beamon. now that I am all growed up I like making recipes from scratch with supplies purchased from my lhbs. I still say though that you cant beat mr beer for a great place to start your brewing journey. I owe my persistence, much of my knowledge base and obsession to mr beer and the good people who frequented this forum.
  4. 5 likes
    Tonight will be my First Drink of my homebrew I can not wait, After a hell weekend at work and other news I did not need to get but on the plus side I will have 12 weeks to come up with some recipes and try my own. Can't wait I would crack one open now but I have to many errands to run
  5. 4 likes
    "We" have not tried it... Ship your beer to: Rickbeer 123 I Will Drink Your Beer Way Ann Arbor, MI 48105 If it is beer, I will certify it.
  6. 4 likes
    pour some in a nice martini 🍸... Jk definitely let them condition longer..
  7. 4 likes
    ABSOLUTELY UNACCEPTABLE, MR. WHY! "The Adventure Begins Again"...Pfft!! What the hell is that crap?!?! When YOU'RE telling us a story it MUST begin like THIS......
  8. 4 likes
    If you want to get serious and have precise control get a mini fridge, can heater and an Inkbird controller. I can fit 2 LBKs in it at a time. For most beers I keep it at 68 degrees, 66 during the first week of fermentation. I just bottled 2 batches of lager Saturday that I kept around 53 degrees. I returned the bottles to the mini fridge for 3 more weeks at 53 degrees. Then I will store them at room temp for several months.
  9. 4 likes
    I bet everyone thought I forgot about this forum... guess what I didn't lol. I've finally decided to open a bottle to test it out. I attached a picture of it in a glass shortly after pouring into a glass. It's got good flavor and carbonation. Ended up with about 5.2% abv. It is a little heavy so sitting down and drinking a lot at one time probably won't be happening.
  10. 3 likes
    If you've done some of the PM recipes from Mr. Beer and still find them meh, you might have some pretty high expectations. It really depends on what you mean by "eye-popping" and "mouthwatering". To me, that sounds like a flavorful beer in terms of malt and hops. If it's ABV that causes the aforementioned effects, maybe you try some of the bigger beer recipes Mr. Beer has to offer. Going off the beaten path to make a high-ABV concoction usually doesn't end well. You will have a beer with a lot of bite but little taste. One thing I've learned to appreciate is a brewer's ability to mask the alcohol bite with a great malt backbone and a bouquet of hops. I recommend doing a little research on a clone of a commercial beer that makes your eyes water and mouth pop. You can usually assimilate a recipe using Mr. Beer ingredients. In the end, do what makes you happy. Live and learn. You may just stumble upon a great recipe. Just make sure to keep thorough notes.
  11. 3 likes
    all this info is really good I been trying to catch up on the forums in other area's and all, oh I know when I first came here I said I did not like Dark beers I found one the other day at a local beer store taste tested it and ended up buy a 32oz growler of it
  12. 3 likes
    Great start!!!! Here is the path CAL + Booster+ Pale + LME (optional) + Hops. So you always go with what you just said - CAL, booster, pale. Then you start by adding some hops. Don't worry here. Pick some aroma/flavoring hops. Research, read, go a little crazy and don't worry. SAAZ...Warrior...Golding's.....whatever! Mix and match or go for one. I can give you a bit more advice if you ever want. The second LME is optional (I like big beers). So far I've stuck with Pale/Pale but want to move into Pale/Robust just to see what happens. Right now I am drinking (literally...I am drinking and typing) a little CAL work up I did centered around Hallertau hops. CAL, Booster, Pale, Pale, a ton of hops with a Hallertau emphasis. (Don't have the exact notes with me..I know I have warrior in there too.) I love this beer. If someone served me this at a brewery I would look the brewer in the eye and say "you my friend have a winner here." And if since at the moment that brewer is me, and I am the one looking me in the eye, it is all just sort of weird. But having a base, and using it to experiment, is a great way to learn.
  13. 3 likes
    Rick doesn't care much for the CAL, but I do, so ship it to me!!!
  14. 3 likes
    You make it in any amount, in the ratio they describe, which is 1 ounce per 5 gallons. There are 6 TEASPOONS in an ounce. So, if you want to use 1 gallon of water, you would use 1.2 teaspoons, or 1.25 since you probably have a 1 teaspoon and a 1/4 teaspoon. I store mine in a 1 gallon milk container. You can store it in a bucket, just watch for condensation on the lid molding. You can use it until the pH hits 3 or higher. Without a pH meter or strips, figure about 4 - 6 weeks. Since that gallon costs around $0.10, I toss mine after 6 weeks. Remember it is acid based. I had a nice pair of chrome tongs I used, that I would plop in the bucket my whole brewing day. They de-chromed. I got them replaced by the manufacturer, but now I just dunk them as needed. Ideally, stainless tools would be better. Don't fear the foam! Foam is good. Never rinse it off.
  15. 3 likes
    Welcome back! I haven't been on here in over a year myself, first night back.
  16. 3 likes
  17. 3 likes
    Northern and Midwest are now owned by AB-InBev. Many stopped shopping there. Some switched to Adventures in Homebrewing.
  18. 3 likes
    Welcome back my friend to the show that never ends! We're so glad you could attend, come inside come inside! Good to see our resident Ewok back. We missed you around here.
  19. 2 likes
    Listen. Rick is right. you are being a mad scientist. But I too am a mad scientist. I have not made a beer yet that I haven't tried to mangle. So one mad scientist speaking to another...one of the best decisions you can make right now is to let your beers condition for longer. The longer they can condition, the better they are going to taste. But let's get real...one mad scientist to another. You are not going to listen. You are going to drink them too early. That is fine. Just keep some bottles back. Keep at least three or four that you can let sit for 8....10...12....weeks. AND.....yes...I am going to say it....some you will keep for 8....10....12 MONTHS. Just keep brewing and stock piling. I am still kicking myself that I didn't let one of my quads age for over a year. And...one mad scientist to another....what the heck is going on with LBK3!!!!!! Come on man....you couldn't of at least tried an IMPERIAL Oktoberfestivus Triple Hopped Stout????
  20. 2 likes
    I have another mini fridge for beer that's ready to drink. My problem is I keep drinking it as soon as it's ready.
  21. 2 likes
    Hoppier? Replacing one hop with another won't make it hoppier. I suggest you read about Nugget hops and Columbus Hops and learn what each does for AROMA, because that is the only thing you get from adding them during fermentation. https://ychhops.com/varieties If you have only brewed once, "messing around" is highly discouraged, the leading reason most people quit the hobby. Follow the recipes. See what they make before you change something, then compare.
  22. 2 likes
    racking a mister beer kit into a secondary just adds another chance to ruin your beer. aeration...bugs.... bacteria.... too much head space... oxygenation.. it isn't worth it. cold crash.
  23. 2 likes
    welp I did it .. Went mad scientist ...velvet Elvis.... Gonna call it FAT ELVIS... 1 Bavarian wheat 1 st Patrick st 1 golden Lme 6 ounces 2 row 4 ounces red flaked wheat 4 ounces carapils 6 ounces cocoa nibs 7ounces lactose sugar safale -06 wheat yeast.... this is gonna be a beast 9 months.. My baby
  24. 2 likes
    Lactic acid works just fine for basic sours such as goses (http://www.mrbeer.com/salty-dawg-grapefruit-gose) or Berliner Weisses. But it is a bit "one-dimensional" in flavor for more complex sours like Flanders Reds or barrel-aged sours. For that, I would recommend using a lactobacillus bacterial blend for brewing. Normally, you will start with something like US-05 to get it going, then add the bacteria in secondary and let it sit for about 6 months. As mentioned above, you will want to get equipment dedicated for bacterial fermentations to prevent cross-contamination into other brews. If using steel kegs for aging and/or carbonating you will need to disassemble the keg and replace all rubber seals before using again for another beer. I use stainless steel funnels and spoons that are much easier to clean than plastic or wood (avoid wooden utensils at all costs - wooden mash paddles are fine since they are typically used pre-boil). Steel can be used for both sours and non-sours. Bacteria cannot adhere itself to metal or glass like it does to plastic, wood, or other porous material.
  25. 2 likes
    I was in my B&M and picked up a can of Briess CBW Bavarian Wheat UME. My wife likes Weizens so I figured "why not?" I won't get to this one for about a month and a half, but I was doing some research and tossing around some ideas and below is what I came up with. I'll steep the grains for 30 minutes, sparge and drain, add the UME, bring up to a boil, add the Tettnanger and boil for 20, then add the Hallertauer at flameout. I plan on using Safbrew WB-06 yeast. When I do this one it'll be my first non-Mr. Beer attempt, so any feedback from those familiar with Briess products would be appreciated. Weizen Recipe Weizen Style Weizen/Weissbier Brewer TwoKings Brewco Batch 2.25 gal Partial Mash Recipe Characteristics Recipe Gravity 1.069 OG Estimated FG 1.017 FG Recipe Bitterness 7 IBU Alcohol by Volume 6.7% Recipe Color 6° SRM Alcohol by Weight 5.2% Ingredients Quantity Grain Type Use 0.12 lb CaraPils - [Body, Head] Grain Mashed 0.12 lb Crystal 15L - [Body, Caramel, Head, Sweet] Grain Mashed 3.30 lb Briess DME - Bavarian Wheat (65%/35%) Extract Extract Quantity Hop Type Time 0.50 oz Tettnanger (U.S.) - Bittering clean with floral spice aroma perfect for Wheat, Pilsners and Lager style beer Pellet 20 minutes 0.50 oz Hallertauer (Germany) - Noble aroma and flavor very floral, earthy with a little spice Pellet 0 minutes
  26. 2 likes
    All equipment used must not be used for non-sour beers after that, i.e. bottling wand, hose, ...
  27. 2 likes
    I whip up 2.5 gallons in a 5 gallon bucket. to reduce mold growth on lid I saran wrap the top of bucket before I put lid on. you might still get some blackish stuff near the lip of the bucket from condensation but it is easily nuked with star san on a paper towel. the saran wrap or cling wrap will help keep mold growth from the lid ... and under the gasket. like others I also keep a spray bottle of star san and water for spot sanitizing things like spoons on the fly. I spot check the ph with testing papers.. while not entirely accurate anything below 3-4 and I still use it. of it is nearing 4 I might add a dribble of starsan. I can keep a batch for months without losing effectiveness. I like the star san bottles because they have the convenience of a built in measure. uncap one side, squeeze solution up to the line... done.
  28. 2 likes
    It would add some time, but can you split the grain and do 2 separate mashes?
  29. 2 likes
  30. 2 likes
    Agree 1000%, zorak! Well put, sir!!! 👍🏽
  31. 2 likes
    Thanks that meat came from a fresh 60lb doe Road killl with a neck snapped all the meat was Prestine
  32. 2 likes
    More is always better than less. You can drink it at your leisure but if youre brewing, you may as well brew it all. Not to talk about myself but i had great results doing a single mash split into two partial mash beers. One went into a saison and the other half was an IPL. I understand brewing is time consuming so why not cheat father time and net more beer at the same time? the LBK is great for test batches and then you can brew them double and split between two kegs.
  33. 2 likes
    Sure have. I've used other companies recipes in the LBK a few times. Having 2 helps out a lot b/c you can split it between the 2 of them. I've also whipped up a few of my own recipes in them. They're great to experiment in; better to lose 2 gallons to a not-so-tasty batch than lose 5 gallons. Only thing that you kind of lose by using the LBK is the racking to a secondary. Good luck!
  34. 2 likes
    Ok first Bottle Popped open and I finally made Beer , For an American Lager with nothing added I actually like it but next batch I think I may add some hops to it for a little more punch and I have a few booster kits I like higher ABV% Goes Great with Deer Tenderloins
  35. 2 likes
    I keep my mini fridge fermenter at 66 the first week and 68 the second and third weeks. What's cool is I can finally do true lagers in Texas and keep the LBKs in the mid 50's.
  36. 2 likes
    Depends a bit on the ambient temps you are looking to control as well as your work schedule, etc. I went with the cooler and water bottle thing for the first bit of my brewing career. It worked, I think. But I was dealing with a 100+ degree garage and all it took was getting home later from work than anticipated or forgetting to freeze a bottle and the temps would be way too high. I scanned the Walmart/Target/Amazon sites and eventually picked up two mini fridges for great prices. Those with a temp control unit are how I roll now and I am as happy as can be. Since ironically the problem now has been nights being much colder than normal, I've added a little seed heater mat rolled up in there to provide a bit of warmth if necessary. If you've got the extra cash and space, I highly recommend the fridge route.
  37. 2 likes
    gotta nice little Pilsner going in the LBK. i did a 60 min boil/simmer on the CBW and added some cascade hops. it smells delicious! rn the Muntons Brewers Gold yeast and really had some activity going on in there. day 3 and all has settled down and have a beautiful raft on the bottom. running the LBK at 66 degrees. smells so good coming out of the vent...super clean and fresh with a hint of the hops! can't wait to bottle!
  38. 2 likes
    It came out to around 1.029 after three weeks. I tasted a bit of the hydrometer sample. Not sure how much effect the Lagavulin had at that point, but it's definitely an imperial stout! Now I just have to wait 6 to 12 months. Oh well, plenty of shorter conditioning beers to brew in the meantime.
  39. 2 likes
    "There behind the glass is a real blade of grass, Be careful as you pass, move along, move along." @MichaelL Thanks, now that song is going to be stuck in my head for the rest of the day. I guess there could be worse! @MrWhy welcome back from the forest moon of Endor.
  40. 2 likes
    Knowing one day I might make it back to you all was the only thing that kept me going.
  41. 2 likes
    As crazy as beer is getting, I'm surprised that you can't find one out there some where. Brewing with cereal, bacon, and Doritos!!! What's next? -- Hops, barley, wheat, and malt??!!
  42. 2 likes
    Commie. We will still let you on the forum...
  43. 1 like
    For priming, nothing makes a difference.
  44. 1 like
    Great - You'll find that your beers will get better and better, and so will your enjoyment of the hobby.
  45. 1 like
    Hummer already did I wouldn't want to steal his thunder!!! haha
  46. 1 like
    I do 2.5 at a time. ie. Pour 2.5 into keg, disassemble, clean all other parts, reassemble, tip keg upside down to get the other side.
  47. 1 like
    MMMMMMMMMMM I love green olives!!!!
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  50. 1 like
    Its like immediate release!!!!! hahahahaha