Jump to content
Mr.Beer Community

swenocha

Community Members
  • Content count

    6,649
  • Joined

  • Last visited

  • Days Won

    5

swenocha last won the day on December 29 2016

swenocha had the most liked content!

About swenocha

  • Rank
    Brewing Guru
  • Birthday April 23

Profile Information

  • Gender
    Male
  • Location
    in the vicinity of Nashville, TN (commonly at the Yazoo taproom)

Recent Profile Visitors

1,525 profile views
  1. swenocha

    Saison fermentation seems to have stalled

    Several times recently, just because life got in the way, I've left ferments on the primary for many more weeks than I planned. I've thus far never had an issue. I think that modern yeast strains don't have as many of the problems associated with off-flavors, especially on a homebrew scale. That being said, it certainly CAN cause off-flavors, so I don't think it's good practice. 2-3 weeks should be the target, and that's when I pull most (and plan to pull all). But especially with ciders I leave it on the cake a lot longer than 3 weeks more often than I intend. I'm embarrassed to say the current 1-gallon cider I have going has been in the primary since April '17. Yes, '17. Ouch. I guess I should bottle that. RDWHAHB...
  2. swenocha

    Tweaking a Blueberry Kolsch recipe

    ^^^ this. Was going to post similar before I saw Brewer's post. Here are the blueberries hanging in secondary on my current cider, for instance. Followed the same process Brewer describes...
  3. swenocha

    Saison fermentation seems to have stalled

    8 weeks on the yeast cake COULD yield off flavors. (FIFY -- no guarantee it would, though there is definitely more of a chance it will... in fact, I've left several beers and ciders on that long with no ill effect... ).
  4. swenocha

    Nashville TN

    I can't really speak for other locations, but earlier this week the one I referenced in Franklin, TN had maybe 40 new and unopened. I guess that one wouldn't be on route from SC to Michigan though, so you may not have hit that one.
  5. swenocha

    Nashville TN

    The ones at Bargain Hunt were from Target from this holiday season. Can I bought a couple days ago from there says best before Aug 18, 2020. If you are planning to stop on your way back, know that Bargain Hunt is right off of I-65 at exit 65
  6. swenocha

    Upcoming Brewing Schedule

    I have, but I really didn't like the flavor of it. But... that's personal preference, and I wouldn't judge your experience based on my taste. I would grab a bottle of New Grist or Redbridge before brewing with it to see if you appreciate the flavor. For my gluten-free brewing now, I use Clarity Ferm, which will make any ole brewday gluten free (well, technically, greatly reduced to the level that certifies as gluten-free). Just add this near the end of the brewday and away you go. Easy peasy.
  7. swenocha

    Question on Rauchbier

    As an aside to this, I recommend Brewing Classic Styles by Jamil. The book has one recipe for each of 80 different beer styles, so if you find a style you like commercially, you can find a good extract or AG recipe for the style in this book. I once had aspirations of brewing every recipe in the book sequentially, but I gave up on that long ago...
  8. swenocha

    Question on Rauchbier

    Total Wine is a great chain of beer/wine stores. They keep threatening to open here, but it always seems to fall through.
  9. swenocha

    MUG MidWest meeting

    Well, I already have the annual meetups from the other group (folks who used to be here), so another group may be overkill for me. But if someone plans one down this way, i will certainly be interested... ;}
  10. swenocha

    Upcoming Brewing Schedule

    I am in the middle of doing some yeast comparisons. I started with a very basic lager recipe: 9.5lb Weyermann Pilsner Malt (1.6°L)0.5lb Vienna Malt (3.2°L)0.5 German Perle - 60 min - 12 AAU0.5 German Perle - 25 min - 8 AAU0.25 German Hallertau - 25 min - 2 AAU0.75 German Hallertau - 10 min - 4 AAUMash temp 148° - 75 minEst OG: 1.058Est FG: 1.011Est IBU: 26Est SRM: 2Est ABV: 6.3% (6 gallon recipe) Ferment at 56 degrees I made six gallons, and split to two 3 gallon fermenters. One fermenter got the Southyeast Labs HS2 New Abbey Ale yeast that I've used and reharvested several times. This yeast was harvested from honeysuckle plants at Blackberry Farm (a luxury resort and brewery in Walland, TN). It "really shines in Belgian and abbey ales. It produces notes of red wine and finishes with cracked peppercorn." The other 3 gallons got the Bootleg Biology S. arlingtonesis yeast picked up when we did a tour of the Bootleg Biology yeast facility in a Nashville homebrewer meetup [with another online homebrew group]. This is Bootleg's original flagship yeast, and is a hybrid lager yeast (can be used at low ale temps as well). I will be doing another 3-gallon batch with this recipe and the new Bootleg Biology Brulosophy Blend yeast that went on sale this week. It is billed as "the only all-purpose, clean yeast culture meant to make almost any beer style!" The development of this yeast blend was a fun project to follow. You can read/listen to more about it at the Brulosophy podcast website. The intent is to see how the exact same recipe plays with different yeasts. By tasting the hydrometer pull, the HS2 is all in the Belgian pale range, while the Bootleg #1 is more a biscuity, clean lager taste. WIll be curious to see how the Bootleg #2 differs. Intending to bottle the first two this weekend (or next, if I don't get around to it). Picking up Bootleg #2 yeast tomorrow, so might brew it next weekend.
  11. swenocha

    Nashville TN

    Old thread, but I am in Franklin and work in Nashville. Just a note for anyone here. Bargain Hunt in Franklin currently has loads of Mr. B fermenter/starter kits (both Long Play IPA and the basic lager) for $7. They are overstock from the Targets in the area from their Christmas supply. I picked up one for old time's sake...
  12. swenocha

    MUG MidWest meeting

    Man, wish I could make this. My son is in a theatre performance that weekend, so it would behoove me to not miss that. I am also working the East Nashville Beer Fest the weekend before, and the World Beer Cup and Craft Brewers Conference a couple weeks after, so I probably shouldn't push my luck on beer events. Being a former Hoosier, it's been ages since I've been to Three Floyds. We did our 4th annual meetup with [a board that can't be mentioned here] in February here in Nashville and it was a great deal of fun. We've done Asheville twice and Nashville twice so far. You all are always welcome to come down to Nashville... we have a great brewing scene now, with plenty of stellar breweries. Oh, and music... lots of music. And hot chicken.
  13. swenocha

    Question on Rauchbier

    A fun little berliner style sour can be made with Goodbelly probiotic drink. I've done a few of these to good effect. Here's the recipe Goodbelly provides: Note: They use no hops, but I generally do a very light hop just for preservative. Note 2: They use brux, but I've run it with whatever yeast I had (usually something basic like US-05) You could easily do this with Mr. B unhopped malt extracts following the procedure above (though, again, I add a hop boil of a very low amount onto the end after the 24 hour wait). Much like Brian said, I personally might warn against doing the souring in your fermenter as they describe (unless you want to dedicate on LBK to just sours). Do it in the pot covered in cheesecloth for 1-2 days, then bring to boil, add a small amount of hops for, say, 30 min, then cool, add to LBK, pitch yeast as per normal. The Goodbelly juices come in fruit flavors, so you can easily fruit your sours with no effort. They use the shots in the recipe above, but I've used the quart versions as well with no issue. I used a quart for a 3 gallon batch, which is likely overkill... you could use half a quart probably. That's why the shots make sense, I guess.
  14. swenocha

    Question on Rauchbier

    I'm with D Kristof here... if you're doing an extract, this is a good method. Of course, a true Rauch might be at or near 100% smoked malt, so you'd need to do an AG to get to that level. I would definitely go Kristof's method and not use liquid smoke, unless you prefer your beers (IMHO) bitter, band-aid-y, and not that drinkable. I would choose something labelled Rauch malt, or a german beechwood malt (like Weyermann). Those would be the classic, on-style choices. Of course, you can do what you want since it's your beer, so other smoked malts can work as well (I've used cherrywood I had on hand after the recipe below, for example, and really like it). My word of warning is against peat malt. If I chose peat, I'd go very light on the bill, maybe 10%. Peat can be very overpowering and phenolic if used as a large (or even small) part of a grain bill. Of course, you can always smoke your own pilsen malt as well. I might recommend going 50% or lower on your first rauch and adjusting to taste from there. As an aside, my favorite smoked beer is Sue, a smoked porter from Yazoo that uses the aforementioned cherrywood malt. My clone-ish recipe that has seemed pretty solid from my (and others) brewing experience. Even though this is the basic brewing section, I'll list it here for comparison. Note that the smoked malt is only 10% of the bill here: Amount Item Type % or IBU 12.08 lb Pale Malt 2-Row (2.0 SRM) Grain 68.12 % 1.81 lb Caramel/Crystal Malt - 20L (20.0 SRM) Grain 10.23 % 1.81 lb Cherry Smoked Malt (9.0 SRM) Grain 10.21 % 1.02 lb Carafa II (412.0 SRM) Grain 5.74 % 0.85 lb Barley, Flaked (1.7 SRM) Grain 4.78 % 0.16 lb Black (Patent) Malt (500.0 SRM) Grain 0.92 % 1.72 oz Nugget [13.00 %] (60 min) Hops 57.8 IBU 1.32 oz Pearle [5.40 %] (30 min) Hops 14.2 IBU 1 Pkgs London ESB Ale (Wyeast Labs #1968) Yeast-Ale Est Original Gravity: 1.094 SGEst Final Gravity: 1.024 SG Estimated Alcohol by Vol: 9.22 % Bitterness: 72.0 IBU Est Color: 38.8 SRM
  15. swenocha

    Poor Customer Service

    I'm still confused about how your wife has wasted money here. Others touched on this, but you can simply use the Mr. B fermenter with: a ) Mr. B refills from Amazon or another reseller b ) Cooper's (or other) HMEs from the LHBS c ) LME or DME, with the addition of hops and/or steeping grains from the LHBS d ) all-grain ingredients (as a partial mash with the above or full on AG brewing) from the LHBS e ) honey wort to make tasty meads f ) apple juice/cider to make tasty ciders g ) Nearly anything you want to ferment (with the addition of yeast) It's simply a 2.4 gallon fermenter. Anything that would/could be done in a 5 gallon fermenter can be done in this fermenter by cutting the ingredients roughly in half. I've done all of the above in mine to good affect. It doesn't have to be used specifically for Mr. B HME cans if those aren't available to you. Happy brewing! RDWHAHB
×