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RickBeer last won the day on March 15

RickBeer had the most liked content!

About RickBeer

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    Brewing Guru

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    Ann Arbor, Michigan (GO BLUE!)
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    Brewing 5 gallon extract recipes, skiing, my family, U of Michigan.

    I enjoy answering questions on forums and paying it forward. Please ask on the forum - not in PMs.

    Also, I don't accept Friend requests, they really serve no purpose on the forum. If you participate on the forum, consider yourself a friend :).

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  1. Some are likely limited time arrangements. Some have ingredients not regularly stocked.
  2. Patriot Lager was renamed American Lager in the Fall of 2014. Any can would likely be years expired, date is printed on it, good for around 2 years after.
  3. Craft Series doesn't need additional LME or DME, but the base refills definitely benefit from them.
  4. Nothing unique to Amazon Canada for private sellers to attempt to rip off consumers. One has to look harder... Amazon sells many for $25 or a bit more Canadian. That's $20 US, with free shipping, comparable to $17.95 plus shipping. https://www.amazon.ca/Mr-Beer-Canadian-Blonde-Homebrewing/dp/B008UQ5CF4/ref=sr_1_2?ie=UTF8&qid=1502736041&sr=8-2&keywords=mr%2Bbeer&th=1 $34.95 Canadian ($28 US) for Craft Series - https://www.amazon.ca/dp/B009JAKTF8/ref=twister_B00WOAN3TE?_encoding=UTF8&psc=1
  5. Cidery will reduce over time during conditioning. If it doesn't go away (6 weeks), then it's likely due to fermenting too warm. Canada always comes up for Canadians. Amazon is a viable solution for many.
  6. Adding cut up apples is a bad idea.
  7. There is zero reason to ferment for more than 21 days. Going 33 days did put you at risk for POSSIBLE off flavors.
  8. You're not going to get more body by waiting.
  9. Simple responses for simple minds...
  10. OP has not been back since Feb 9th...
  11. Yes.
  12. Crushed vs whole is different, as noted. Stored in container, in frig, once crushed. 2 oz of chocolate malt will be fine, just some flavor and color.
  13. Zero diastatic power means the grains have no power to convert starch into sugar, in short, the enzymes are destroyed in the kilning process. Specialty malts, like Chocolate Malt, are used to enhance flavor, add color, and complexity to a beer. While there are no enzymes to convert sugars, there are some sugars. That's why people often add enough base malt to convert the sugars. The impact on gravity from using a specialty malt can be seen with a brewing calculator such as QBrew. Of course with something like Chocolate Malt you are adding very little to the overall batch, so the impact of the sugars is slight.
  14. True dat!
  15. You shouldn't... 4A. Munich Helles Overall Impression: A clean, malty, gold-colored German lager with a smooth grainy-sweet malty flavor and a soft, dry finish. Subtle spicy, floral, or herbal hops and restrained bitterness help keep the balance malty but not sweet, which helps make this beer a refreshing, everyday drink. Aroma: Moderate grainy-sweet malt aroma. Low to moderately-low spicy, floral, or herbal hop aroma. While a clean aroma is most desirable, a very low background note of DMS is not a fault. Pleasant, clean fermentation profile, with malt dominating the balance. The freshest examples will have more of a malty-sweet aroma. Appearance: Medium yellow to pale gold. Clear. Persistent creamy white head. Flavor: Moderately malty start with the suggestion of sweetness, moderate grainy-sweet malt flavor with a soft, rounded palate impression, supported by a low to medium-low hop bitterness. The finish is soft and dry, not crisp and biting. Low to moderately-low spicy, floral or herbal hop flavor. The malt dominates the hops in the palate, finish, and aftertaste, but the hops should be noticeable. There should not be any residual sweetness, simply the impression of maltiness with restrained bitterness. Very fresh examples will seem sweeter due to the fresh, rich malt character that can fade with time. Clean fermentation profile. Mouthfeel: Medium body. Medium carbonation. Smooth, well-lagered character. Comments: A fully-attenuated Pils malt showcase, Helles is a malt-accentuated beer that is not overly sweet, but rather focuses on malt flavor with underlying hop bitterness in a supporting role. Export examples can quickly lose some of the rich malt character that often suggests sweetness. Helles in Munich tends to be lighter in all aspects than those outside the city, which can be more assertive with more body, flavor, and hop character. History: Created in Munich in 1894 at the Spaten brewery to compete with pale Pilsner-type beers. Currently the most popular style in Southern Germany. Characteristic Ingredients: Continental Pilsner malt, traditional German Saazer-type hop varieties, clean German lager yeast. Style Comparison: Similar in malt balance and bitterness to Munich Dunkel, but less malty-sweet in nature and pale rather than dark. More body and malt presence than a German Pils, with less hop character throughout. Similar malt profile as a German Exportbier, but with less hops in the balance. BJCP Beer Style Guidelines – 2015 Edition 7 Vital Statistics: OG: 1.044 – 1.048 IBUs: 16 – 22 FG: 1.006 – 1.012 SRM: 3 – 5 ABV: 4.7 – 5.4% Commercial Examples: Augustiner Lagerbier Hell, Bürgerbräu Wolznacher Hell Naturtrüb, Hacker-Pschorr Münchner Gold, Löwenbraü Original, Paulaner Premium Lager, Spaten Premium Lager, Weihenstephaner Original