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  1. 22 likes
    (more pics to come) Hey guys! I'm VERY excited to announce that we will be opening our VERY FIRST brick and mortar homebrew supply store in our 24 year history!! This will hopefully expand to become a nationwide franchise. I will be managing the store (don't worry, I will still be on here, too) and it will have EVERYTHING any brewer needs - even all-grainers and wine makers. While the store itself will have a much larger inventory than our website, we do plan on selling everything we have in the store on the website eventually (other than bulk grains/malt). The questions I have for the community are as follows: What do you want to see in your local homebrew supply store? What does your current LHBS lack that you wish they had? What types of events and/or promotions would you like to see from your LHBS? While I have several years experience running homebrew stores, times and trends change so I would like to get some input from you guys so we can make this store the best we can. For those of you in the area, we will have our social media site up soon. Grand opening in April.
  2. 13 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!
  3. 12 likes
    I was getting a little disenchanted with my IPA recipes, especially the extract recipes. Every IPA had the same taste. I was blaming the dreaded EXTRACT TWANG enigma. Honestly, I was ready to give up on IPA's. For the life of me I couldn't figure out what was going on. I tweaked the grains, hops, hop schedules, dme/lme, boiled with electric, boiled with gas. It was literally driving me nuts. Just when I was about to give up on my favorite style of beer it hit me! A private conversation that I had with our good ole Jim. I went back into my email archives and there it was. I pm'd Jim about this awhile back, and he was kind enough to respond. Jim simply stated, "It's your water." Doggone if he wasn't 100% right!!! He recommended using either bottled spring water or getting a filtration system. I opted to go bottled, and although I've only tried it with a quick 2g Mr. Beer based IPA, the difference was incredible. I'm confident, thanks to Jim, that I can make brewery quality IPA's now and my heavy-on-the-malts have NEVER tasted better. Wish I had the chance to thank him, but somehow I know that he knows.
  4. 12 likes
    After 3 weeks fermenting and 4 weeks bottled, I chilled a couple bottles of my first ever batch. It was an American Classic Light and was damn good a bit malty had a nice head and light golden in color. It will be a hit with my son who will like that I used the LBK Mr. Beer kit he got me for Christmas. Anybody else tried this?
  5. 11 likes
    Tomorrow I'm brewing a Landbier dedicated to Jim Johnson. Last year, Jim and I were discussing a recipe for a competition he was going to enter but I never heard the results from the batch. This batch is a little different from the one he decided on but hey, it's a farmhouse ale, the is no real style. Using the Mangrove Jack M27 Belgian Ale yeast @HoppySmile! sent me a few months ago in a trade. A 1 liter starter is already cooking. Here's the recipe.
  6. 11 likes
    @Creeps McLane Moving into all grain is a big step for me. It is something I said I would never do because I didn't really believe I could ever do it. But here I am....a year an six into my life as a brewer and I just completed my first all grain session. And it wasn't a disaster! But this isn't because of any special talent. It's because i was blessed to find my way to this forum. Thank you for your support and help during this. And thank you to all my Mr. Beer peeps.. @MiniYoda @RickBeer.... @Bonsai & Brew @KaijuBrew @HoppySmile! @MRB Josh R @MRB Josh B @MRB Tim @AnthonyC (miss you brother brewer!) @Shrike @Big Sarge @Nickfixit ....and anyone I missed.....like @NwMaltHead!!!!! .. While I love both my wife and daughter deeply, they are not really committed to my growth as a brewer. (Although my wife has promised me she will learn to use a refractometer and do my gravity reading/testings.....) Brewing has given me a deep joy and, if I am not getting to deep or sentimental, has honestly brought a bit of meaning to my existence. I love brewing beer. I love the malts...the hops...the yeast...the process. And, still being honest, I have no doubt without the support of the people on this forum I would have given up, moved along, etc. Every single person who takes the time to read a post, like it, respond, give advice, ask a question.....thank you. I've never met any of you IRL (YET!) but I appreciate you all. And with that...I am out for the night!
  7. 11 likes
    First of all, welcome. Your Know-it-All son in law is wrong. Adding more yeast may change the taste because there would be less character from the yeast but it would in no way change the ABV of the beer. I have a couple of people in my family that have made comments about my beer. I deal with them in this manner. THEY GET NO MORE BEER.
  8. 10 likes
    Got my MB kit today. Super excited to get started! I think Sunday will be the day I start brewing. Found a Coleman cooler I had that's the perfect size, and I can store it at the bottom of my pantry PROPPED UP! Fits like a glove :-)
  9. 10 likes
  10. 10 likes
    Funny story: This beer was made by accident. It was one of @MRB Tim's 1st days here and I was tasked with showing him how to brew our MRB kits. I pretty much just grabbed the first ingredients I saw - a Bewitched, a Golden LME, and some Falconer's Flight Hops - and proceeded to show Tim how to make a basic Mr. Beer kit with hops. We ended up fermenting it and this is what came out. Still one of my favorite MRB recipes ever. One of our most popular, too.
  11. 10 likes
    Some of ya'll might remember me. Some of you might have forgotten me. But regardless your position.....one thing is undeniable. I AM BACK BABY! That's right. I am here. I am back. AND I AM BREWING!!!! Where have I been? Sapporo Tokyo Conrad Pistachio. And few other places here and there and between. But let's not move back. Let's go forward. Except of course in those particular cases where the only forward is by going back. The past - I've got a few brews that well conditioned and are unbelievable right now. My goldings pale, belgian wit, and hallertau special are all phenomenal. The future - I just brewed up a Brown Belgian Explosion. I know there are rules. I broke the rules. I chased the ABV. I went all in. Baltic Porter. Bewitched Amber. Three LME's. (two robust, one smooth.) And booster. T-58.....No shame in the game.... Just drank a biggie of my first quad. It was Belgianny...malty..and exquisite. Round two of the brewing game commences. Never down. Never out.
  12. 10 likes
    Great, now @MRB Josh R is gonna be pacing around the parking lot yelling at stuff for the rest of the day
  13. 10 likes
    I'm VERY excited to announce that we now have 11 new hop varieties available (more to come)!! We also got more Mosaic in!! Amarillo = 8 – 11% - Aroma Amarillo has a flowery, grapefruit-like aroma with some tropical notes and a medium bittering value. A great dual-purpose hop for pale ales and IPAs. Apollo = 15 – 21% - Bittering Super high alpha variety from the Hopsteiner breeding program released in 2006. High alpha acid makes it a great bittering hop. Exhibits some citrus and pine notes when used at end of boil. Great bittering hop for pale ales and IPAs Chinook = 12 – 14% - Dual-purpose The high alpha acid content in Chinook hops make them an excellent variety for bittering, but with a piney aroma with notes of grapefruit and spice, it is also a great aroma and flavoring hop. They have a similar fruitiness to other Northwest US hop varieties like Cascade and Centennial, but not as intense. Great for American pale ales and IPAs. Summit = 17 – 19% - Bittering Summit is a very high alpha hop predominantly used for bittering, but it can also be used for bright, citrus aromas and flavors if used late in the boil. With notes of tangerine, orange, and grapefruit, these hops are great for American pale ales and IPAs. Cluster = 5.5 – 8.5% - Dual-purpose Floral, earthy, and slightly fruity, Cluster is one of the oldest hop varieties grown in the US. This dual-purpose hop can be used in many beer styles, but it is most often used in stouts, porters, barleywines, and historical beers. Crystal = 3.5 – 5.5% - Aroma Crystal hops are a very versatile low alpha acid variety that is great in light ales and lagers such as blondes, golden ales, and pale ales, but it can also be used in stouts and porters. It has a combination of woody, green, and some floral notes with some herb and spice character. Ekuanot = 13 – 15.5% - Dual-purpose Formerly called “Equinox”, this very unique hop strain exhibits the flavors and aromas of melon, berry, citrus, pine, and fresh peppers. It’s great in any beer that calls for a pronounced hop flavor such as pale ales, IPAs, sours, and some wheat beers. El Dorado = 14 – 16% - Dual-purpose While the high alpha acid content of this strain makes it great for bittering, the bold, fruity aroma is what explains this hop strain’s recent growth in popularity, especially among IPA lovers. With notes of citrus, apricots, watermelon, and even “Jolly Rancher” candy, this is a very fruity hop for very fruity IPAs, pale ales, and wheat beers. German Bavaria Mandarina = 7 – 10% - Aroma German Bavaria Mandarina is a fairly new hop variety bred in 2012 at the Hop research Institute in Hull, Germany. When used for flavor and aroma, it exhibits strong citrus notes of tangerine, orange, and a hint of pineapple. Fruity and citrusy, it’s a great variety for American IPAs, saisons, sour, and wheat beers. Simcoe = 12 – 14% - Dual-purpose Simcoe is a high alpha bittering hop, but is also used for aroma and flavor. When used late in the boil, this strain exhibits notes of pine and citrus. Great in IPAs or any beer calling for intense hop flavors aromas, or bitterness. Used in pale ales and IPAs. Sorachi Ace = 10 – 16% - Bittering Originally created in Japan in the 1980s for Sapporo Breweries, this unique hop strain is popular for its aromas and flavors of lemon, lime, and dill. It works well in lagers and pale ales, but has also found some recent popularity in IPAs, sours, and farmhouse ales. Get yours HERE!
  14. 9 likes
    Thought I would say Hi after well over a month reading and still reading the new brewer's section. Yes, Rickbeer, I read the links in your signature line before I ever opened the LBK box. I bottled my first batch (American Lager) last Wednesday and started my second batch (Yule like this ale) yesterday. I know, I know, I jumped from the very simple to a little more complex but studied and read for weeks. Within 12 hours, I had a very aggressive fermentation and now, 24 hours after brewing, I have more than 2 inches of Krausen, tons of activity and a temp of 67. I love this stuff and enjoy shining led light to see the activity. When I bottled, the American Lager tasted like a very light flat beer, but good. So, after reading, I read some more, and then read some more. I almost feel guilty can't think of anything to ask that would result in rick beer telling me to read his links. hehehehehe..........I'm a 51 year old smartass government employee, soldier and Navy vet. Oh yeah, hey rick beer, I perv the beer over and over and over again. That sounds so wrong on a few levels. So, Hi, I appreciate all the time and effort you all put into answering everyone else's questions so I don't have to ask.
  15. 9 likes
    Today I am having a Chili and beer tasting party. My second such occasion. The first party I had early in the spring was virtually all extract beer. I have since branched out to virtually all partial mash recipes. We shall see how these are received! I find them much more balanced than my earlier efforts! On hand will be: - Sir Kenneth - Dry River IPA - Naughty Cream Ale - Hop Stimulator - Chug-a-lugger - 1776 Ale - Diablo - Apple Brown Beery (about the only one my wife likes) - Brown Bag special - El Gordito I seem to make the beer faster than I can drink it so a beer party is a good way to share the fun and drink down the inventory!
  16. 9 likes
    Brown bag special was my second partial mash recipe. It turned out great with a delightful head and color. Taste is on the sweeter side compared to other beers but typical for the style. At this point, I am only going to brew partial mash recipes!
  17. 9 likes
    I am also back....... although maybe with less impact, from trip to U.K. and consumption of various beers of different kinds. I had a great time despite visiting relatives. No seriously, that was why I went. Family birthday celebrations. My younger brothers officially joined the old fogey league at 70 and 65 - so we had a bit of partying. And a bit of touring. Stayed in this Inn - "Serving Great Beer since 1397". Fortunately they had some more recent brews - lol.
  18. 9 likes
    My first brew! My son and I got to try our first brew today, Churchill's Nut Brown Ale. It turned out so good! We started some Aztec Cerveza today, too.
  19. 9 likes
    I bought a Frigidaire mini fridge from Lowes. It holds 2 LBKs. Hooked up the Inkbird controller to it. Cold plug to the fridge. Hot plug to a can heater.
  20. 8 likes
    Dude I LOVE that smell! My wife looks at me crazy when I'm standing over the pot inhaling it.
  21. 8 likes
    Well, I had my 1st homebrew in a long time today, American Ale standard refill, on 3.5 weeks conditioning. I can't say anything bad about it really, except 2 tsps of sugar may have been a tad much for 24 oz of beer. It was super fizzy and the head was ridiculous, but the taste was fine. A week or so more of conditioning will probably make this really nice, although I think it's good now. I was a little upset that I only refrigerated 1 of them after it was gone, lol.
  22. 8 likes
    Will be putting brew #7 into the LBK today, May the Schwartz Bier with You. I won't be altering this from the basic formulation with the exception of one packet of booster. I cannot believe I have made quite this much beer since my 1st batch back in the first week of June. So I give a shout out to those who have given me advice, solved my frustrations and helped make each batch better than the last! Pros't!
  23. 8 likes
    I can't get over how friendly you all are. you long time Brewers know the little tricks and aren't afraid to trade your secrets just to keep good beer brewing. thanks for that advice. I'm going to do that with my 1st batch. Put it in the LBK on August 21, 2017 the day of the Eclipse. and it will be 3 weeks on September 11, hoping to bottle that day . I'm calling it my Eclipse Ale. I sure hope it turns out as nice as the people in this community!
  24. 8 likes
    I just brewed a Black Beer'd Porter! And this time I added all the water to the batch! LOL! You can see the hop boil portion of the brew here. I printed instructions and checked off steps as I went. I *did* however, drink beer while making beer. :-)
  25. 8 likes
    Im not much at naming beers, but I did like "Devil Went Down To Belgium" The devil went down to Belguim He was lookin' for a beer to steal He was in a bind 'Cause he was way behind And he was willin' to make a deal When he came upon this young man Brewin' and brewin' it hot And the devil jumped Up on a hickory stump And said, "boy, let me tell you what I guess you didn't know it But I'm a beer brewer too And if you'd care to take a dare, I'll make a bet with you Now you brew a pretty good beer, boy But give the devil his due I'll bet a stein of gold Against your soul 'Cause I think I brew better than you" The boy said, "my name's Bonsai And it might be a sin But I'll take your bet And you're gonna regret 'Cause I brew the best beer there's ever been!
  26. 8 likes
    If you try something different, simply post the recipe here and we can all yell at you and argue amongst ourselves and then youll do your original plan anyway and have a learning experience. Its a good time
  27. 8 likes
    While you were away... @Big Sarge got a promotion and now seems to have less time for the Forum. @HoppySmile! remains a brewing enigma. Some things are just best left undefined. @MrWhy can be somewhat elusive and unpredictable, but we would have no Hoppy CALs or La Noche Obscuras without him. @MiniYoda is on a "break." @MRB Tim has unleashed his brewing creativity with some pretty impressive recipes of late. @Creeps McLane has covered nicely in your absence and he gave me the shirt off his back. We have all brewed gushers. Even @RickBeer has brewed one or two. @Shrike wins the all-around good guy Brewer of the Year award. @MichaelL places a close second. @kedogn went pro. @hotrod3539 wins the award for most 2-gallon batches brewed in one weekend award. @gophers6, @dale hihn, @BDawg62, @John K. you know who you are. @Nickfixit has been pretty quiet lately, but now we know why. I think @MRB Josh R was getting a little bored with us, so it's a good thing you're back @AnthonyC! Ps Has anyone seen @Stroomer420?
  28. 8 likes
    3 weeks is a guideline. not a rule. even with a vigorous fermentation, the extra time allows the yeast to clean up potentially off flavored byproducts. it also helps those who do not own a hydrometer to be fairly sure fermentation is completely done. bottling before the yeast are done can make bottle bombs. since your temp was a little high the yeast likely got stressed in the critical first few days of the ferment. stressed yeast produce off flavors. ale yeast tends to produce cidery flavors when warm or hot. it is a chemical compound acetaldehyde. giving the ferment 3 weeks will let the yeast clean up much of this but you still may taste green apples. do not expect great beer your first few times. you will make mistakes. learn from them. think of your first beer as your first child. sometimes kids don't come out perfect but you still love them right? so... even if it comes out tasting like watery apple cider.. enjoy. you made beer. your next will be better. next beer try for temperature control. put the LBK in a cooler. freeze plastic bottles with water. put a digital aquarium thermometer in the cooler. put in one ice bottle. close the lid and watch the temperature inside the cooler. ale yeast like to be around 60-66f. . . usually. if your cooler temp is 64f, the inside lbk temp will be around 70..maybe 74f during peak fermentation. this is fine. monitor and watch how adding different amounts of ice impact temp. . . how long does the cooling last? count on swapping out an ice bottle every 12 hours. you will have some minor fluctuations but it will be fine. know your yeast. some yeast like hot temps. (saison yeast). different yeast make different flavors at different temps. have fun... and welcome.
  29. 8 likes
    This will probably never change. It was that way back when I started with MRB and people will always have their opinions. I admit, when I got the gift of a LBK I thought that it was to brewing what an Easy Bake Oven was to baking. However, as I like to say, "What the Mr. Beer kit did was it started a fire". I wouldn't be doing what I am doing today, or what I hope to be doing in the future, if it wasn't for that Little Brown Keg. I also like to point out that most of the people that like to complain about MRB are those that have never tried it themselves and to me, their opinions mean nothing because of that. #KeepHoppy&BrewOn!
  30. 8 likes
    I got a little bit of guff for using Mr. Beer products as well. The criticism came from the local hobby beer store guy, and not from family. What he failed to see was that thanks to Mr. Beer, he WAS making money off of me! If I needed something in a pinch I would go to him. Also, thanks to Mr. Beer, I have expanded my brewing capabilities & capacity and again this means profit for him. Without Mr. Beer, and their forums (of course!) I would've never embarked on this incredibly rewarding hobby. There is always going to be that one critic of your Mr. Beer brews... He's usually the sober guy sucking down a Mich-Ultra... by himself! Keep brewing, Rick!! ????
  31. 8 likes
  32. 7 likes
    Monday I brewed my very first partial mash, a Nut Brown Ale, 5 gal. I had to deviate from the directions a little, because I thought I had a lager kettle than what I actually had. The directions called for a 3 1/2 gal kettle and what I had on hand was a 3 gal. So when the directions called for 2 1/2 gals of water, I started with 2 gal. When I brought the wort to a boil and added the 1oz of hop pellets, I failed to realize the pellets would break up a disperse as tiny flakes within the wort. After cooling the wort and dividing it between my two LBK's, using a cup, I realized I had stirred up the hops and sludge and some of it ended up in the LBK's. Guess I should have got a bag, for the hops, or very fine strainer for the transfer. Hoping most of this will come out in the cold crash. Anyway the brew closet smells great and this is the first time I can see the yeast at work, in the LBK, a violent storm going on in there.
  33. 7 likes
    Today I absolutley killed it with a great deal. I bought 4 NW Pale ale with LBKs kits for $10 each. This gives me the extra kegs I need/want to try some batches in the cooler winter months. I have to bottle an expierimental batch next weekend for drinking a couple on New years Eve. Now I've got to order some HMEs. Brew some porters and stouts to enjoy next fall/winter. Whoooo hoooooooooooooo!!!!!
  34. 7 likes
    I don't recommend using sanitizer because it soaks the muslin sack leaving a larger ppm of sanitizer in your beer than you should want. Save your sanitizer and use boiling water instead.
  35. 7 likes
    Hi all, i'm very excited to get started learning how to brew beer. I love beer!!!!!!
  36. 7 likes
    I brewed this recipe last night. It's my 1st partial mash. I don't think I made any mistakes, but I will do a couple things differently next time. My OG was a little lower than the target, probably because I spilled a little wort during transfer. I got 1.043 versus 1.046. Anyway, I'm excited about this beer.
  37. 7 likes
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    Just carbonated my first batch!!! Got the American Lager and it tasted great flat, so I cant wait till its done!!
  39. 7 likes
    No, it doesn't make a difference. Racking to a secondary is one of those things that seems to be "location" dependent. Some forums/communities it is absolutely gospel to rack to a secondary. Here, most of us don't seem to do it. I think that the "secondary" crowd comes from three things - bigger brewers, kegging, clarity. Here is how I see it - I've got my beer fermenting. I am going to let it do it it's thing for three full weeks. Then I am going to put it into bottles with priming sugar and let it do it's thing for another X weeks...maybe three....maybe a year. That is my secondary phase. Yeast is going to eat the sugar and whatever else it needs to. But if you are a bigger brewer, you have a LOT more yeast. You are brewing 60 gallons.....you might not be able to let your beer sit on 60 gallons worth of trub any longer than necessary. I can afford an extra week. It is not going to hurt anything. I'm dealing with what.....a quarter gallon trub in an LBK? I'm not too worried about it. Also, I have bottle conditioning in my favor. My beer is going into bottles with some priming sugar. The yeast is going to keep doing it's thing. I don't need to bottle it and get it out for consumption. I bottle and wait. I think if you are not doing this...you are going to keg it, or bottle it and then sell it....you might need to rely on a secondary phase differently. Lastly, I think clarity is something that is much more important on a professional/semi-professional level. These guys NEED to make clear beer. I don't need my beer to be clear as possible. Regardless, it seems like brewers here are able to achieve solid clarity (OXYMORON!!!!) with a good cold crash. In short, I've found no real reason to go through the time or trouble to rack to a secondary fermenter.
  40. 7 likes
    TASTING NOTES FROM THE SONORA SAISON -- The other night I was sitting at the edge of my bed. I was strumming my guitar and singing an outlaw love song. I was thinking about what she was doing. And when she'd be coming back. I heard small knock on the door. My heart slowed. I went and tentatively opened it. There she was. My donkey. She'd come back. And tied around her neck was a little bag. And in the little bag was a bottle. And tied around the bottle was a little note and all it said was "Sonora Saison." I gave her a hug. She brayed. Todos estan bueno. Here are my tasting notes for this beer: Excellent pale gold color. The nose is pleasantly light. I am not familiar with the hop, but it has a mild air and evokes a summertime beer. The first sip brings a sense of belgian-y pepper, and then there is the spicy presence of the habanero. It is is a dominant taste, but not overpowering, if that makes any sense. It is not subtle, but it does not overtake the beer. Behind that there is a light, refreshing, subtle citrus presence. I like this beer a lot. It is definitely a complicated brew. There are elements that make it highly drinkable....the pleasant nose, that light citrus in the background, but the complexity brought by the habanero prevents it from being a beer that is guzzled down. It turns into a light, refreshing, sipping beer. As I continue to sip it and it warms up from refrigirator temps, I am wondering if there is more than just habanero? The habanero flavor is there, but I am getting different heat. Is there ancho there too? I am also, as it warms, digging the aroma more and more. I love the light scent, very mild and pleasant (in a good way) and then as you sip you just get this pepper and spice and heat and a great habanero taste, and then it ends with again this light, sense. I know this is a "saison" but it reminds me much more of almost a re-imagined belgian wit. If I had another one (or two!) I would experiment with adding a lime, corona style, or even an orange slice blue moon style.
  41. 7 likes
    My partial mash of Sir Kennth Blonde Ale has turned out great! Lovely lemony taste in a beer that brews clean. I am really having great success with partial mash recipes from Mr. Beer! Thanks for taking the time to create these for us @MRB Josh R and others at Mr. Beer!
  42. 7 likes
    First outdoor all grain brew today. Set up up and ready. Got the water going up to 170 with ease. Once water was at temp, added the 9 pounds of Maris Otter. I let it mash at 160. Temp held really well. I ended up just letting it sit for 75 minutes. By then temp had dropped to 150. I don't do mashouts or anything crazy yet. I don't spare since I'm going full boil. I pull the bag out and let it drip. Then I squeeze. Yes, it is frowned upon. But I squeeze with no shame. Wort ready to boil. Wort foam! I did not let it boil over. First hop addition- .5 oz chinook. 60. Second was another .5 chinook with a smattering of cascade at 30. (Don't ask). .25 cascade at 15. .35 at 5 Chillin! Wort chill in effect. Yes. That is a snowman oven mitt. No shame in the game. Didnt get any pics of the transfer to the LBK but it was seamless. Pitched the saison yeast and this bad boy is in cooler fermenting naturally. No temp control. What happens happens. Three weeks and I will bottle. Not sure how this is going to turn out. I did not really put a lot of thought into this beer. I just wanted to get a brew in to start learning my outdoor process.
  43. 7 likes
    Today is the day! First taste of conditioned Funky Buddha Hop Stimulator and it is awesome! Great clear golden color. A wonderful, almost peppery Hop taste. And no extract tang to the taste. Very happy with this recipie!
  44. 7 likes
    hail hail the gangs all here......? ? PPA will be consumed this weekend for the forth of July.....everyone loved my orange wheat and its all gone,,been so busy haven't had time to brew,,but I'll be starting up again....
  45. 7 likes
    Yeah, it will happen. RickBeer has been taking classes in a Brewing and Distillation Technology program. 4 of the 7 done (4.0 in each), 3 more planned for this Fall. Goal is to know more than @MRB Josh R... (nope that's not going to happen). Knowledge will let me go far with all grain, plus possibly open a brewery or join one, although not as a brewer, can't handle the physical impact on my older body.
  46. 7 likes
    Allow me to join the chorus in welcoming @AnthonyC back to the fold. This place is always more fun when The Beer SquirrelTM is around. Also: @Bonsai & Brew: you are too kind. You also neglected to mention that you are now an award-winning brewer, having placed in the Lost Cabin Homebrew competition while @AnthonyC was on his hiatus.
  47. 7 likes
    Finally i found a pic of me and josh discussing something very important im sure.
  48. 7 likes
    Wow, i cant believe i most this whole thread. To the best of my knowledge: 05 is not necessarily overkill. It is possible to get off flavors by over pitching and under pitching , however, i trust fermentis yeast more than i trust coopers. Sorry. I stopped using the MRB yeast early in my brewing. Any LHBS should have coopers yeast if you go that route, youll save on shipping that way. Or just use 2 packets for 4 lbks. 1/2 in each. I would also like to say that this is your experiment, your money, your decisions. You do whatever the hell you want to do that being said... CAL does kinda suck without major upgrades. Just read the description or each LME and youll know what each batch will taste like. I think in the end youll have 8 gallons of mediocre beer. Anyway. Ive done tons of experiments. Some made sense, some not so much. I was curious, so i brewed it. Screw you if you dont like it. Someone on this forum once said "if you dont brew it, who will" and ive taken that to heart. There might be 100s of us on this forum who benefit from this experiment when you report back. Or maybe just you. Either way, what you brew is up to you my friend
  49. 7 likes
    My brew buddy and I trade 12ers of misc beers quite frequently. Not too long ago I gave him a few of my Grass Cutter Lager beers. A MRB partial mash recipe that i brewed as a true lager, complete with a DR and slowing crashing down to 35 and then lagered in the secondary for 6 weeks. Anywho, he texted me the other day and he brought that beer up again today when i was over there. He said its a delicious beer, really tasty. Then i said to him, thanks, you know thats a Mr Beer brew right? This is my buddy who has never and will never make an extract batch. He doesnt believe in it. The point is, you can make brewing as hard or as easy as you want. In the end, you will always get beer. Now, i do believe the brew day to drinking day on an all grain batch is a lot shorter but some of my best beers have been with ingredients from MRB. As I advance slowly further into the brewing world I have no excuse to do anything but all grain since ive spent a bit of money for the equipment but I will never look down at any extract brewer. That is all my friends. Now drink a homebrew if you agree with me
  50. 7 likes
    The Millennium Falconers Flight Red is probably my favorite home brew so far -- dry, hoppy, bitter, beautiful!