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Nickfixit

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Nickfixit last won the day on August 18

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  1. Nickfixit

    Shiner Farmhouse Rye Clone

    Even though I was not initially going to go our and buy more of this beer, I did go looking as I was not sure I remembered it well. So since I could not find more to try it again, I figured I would make one. This is what I will do. looking at target of 16 IBUs, 4.3 ABV non hoppy saison with a little rye spice. MR B Wheat HME has 19 IBUs. This may end up at 4.5 or so ABV. So it is a little more. But close. The yeast is a gamble. I wanted it dry so Belle Saison is good, I wanted a bit of spice so T-58 is good - so I compromised and will mix them. The remaining 1/2 packs are still enough for a 2 gal batch. PM with 2oz Golden Promise, 2 oz Flaked Rye, 2 oz Pils Malt 30 min steep @ 165 deg 4 oz Wheat DME Bav Weissbier HME. Ferment with Belle Saison/T-58 mix for dryness and a bit of spice. (1/2 pack each) Start cool and then warm it up. The beer calculator makes a big difference in using these yeasts in the ABV, 4.5% for Belle Saison and 3.9% for the T-58. (Attenuation 80% and 70% respectively) so I can get some of the t-58 flavor but the Belle Saison dryness I am hoping. Mad scientist strikes again lol Oops I should have put this in the mad scientist thread.
  2. Nickfixit

    Dry Recipes?

    The Lemon Drop Hop Saison I made a couple months ago was dry and lemony, I posted the recipe back then.
  3. Nickfixit

    Dry Recipes?

    You could use a saison yeast, the Belle Saison ferments it really dry. and it likes heat so no worries about cooling it down. To keep it dry and limit maltiness, use booster instead of added malt. That will also dry it and give it some body and head retention without flavor. Also no off flavors you might get with sugar. You could try the Pilsner or wheat HMEs fermented with the Belle Saison too.
  4. Nickfixit

    Hops

    How much hops?? The latest 3 Zombies IPA Mr Beer is advertising, using NW Pale as base, uses 3!! oz of Citra hops. Can that really be enough? How does this sound? 1/2 oz -> boil 5 min, add 1/2 oz -> boil 5 min, flameout add 1.0 oz -> ferment 16 days, add 1.0 oz -> ferment 5 days..
  5. Nickfixit

    A lesson in patience...

    It is worth it, I drank a lager today that was 11 months old - lovely.
  6. Nickfixit

    Yeast addition

    Some may chuck it but I do not like to waste wort. I would add more yeast and see after fermentation if it tastes OK. If so I would bottle it.
  7. Nickfixit

    Apricot Amber Ale

    Oooh - I forgot about that. I suppose you have to filter it inline so no oxygen gets in. Industrial process only - not for amateurs = lol.
  8. Nickfixit

    Apricot Amber Ale

    The bottles with bits made them taste even more apricotty. So it looked a bit strange to have fruit floating the beer, (beer cocktail?) but it tasted good. I got no off flavors. I got no infection ( dried apricots are usually sterilized anyway using some chemical or other.) Or you could boil the whizzed slurry if worried. And after fermentation before bottling, if you were concerned, you could probably filter it using a sterilized strainer and additional container. But I figure the less vessels/tubes etc. the beer contacts the safer it is.
  9. Nickfixit

    New guy

    I notice now the Cooper's DIY beer do not state fermentation time in their recipes now or sometimes FG. They do indicate you need SG stability (using hydrometer) over 24 hours before bottling. You might likely get there before 3 weeks, but 3 weeks is fairly safe and I find it easy to schedule and plan the brewing process that way.
  10. Nickfixit

    Yeast Wars ?

    From the link above a very interesting Fermentis doc on yeast selection and their properties - fermentation times etc. http://www.seabrewasia.com/uploads/1/3/0/3/13033977/1._fermentis_yeast_selection.pdf Interesting that they suggest WB-06 for a Saison - I have to try that.
  11. Nickfixit

    Yeast Wars ?

    If you are a brewer that likes experimenting with yeasts, this forum thread is a long saga but I found it fascinating. In the search to find the yeasts in a beloved beer, the thread goes through microbiological analysis and brew testing, and exploration of how yeast is used in industry. Grab yourself a pint. It is a long read. This thread question on mixing yeasts is discussed also in this thread and surfaces in their analysis. https://www.homebrewtalk.com/forum/threads/isolated-yeast-tree-house-how-to-identify-and-characterize.623221/
  12. Nickfixit

    First partial mash attempt & newbie mistakes

    Me too with the Dots. For some beers seasonals usually that overcarb for me - not that there are many of those left) I will even do 1/2 dot per 12 oz 1 dot per 500/750 and 2 for 1L., Seems like you are on a good track. I use the warmer area on the stove to do the PM. I use a kettle to get 175 deg water and after I pour it on the malt bag it ends up at 150-160. deg. Occasionally it needs a boost from a regular burner to come up to temp but usually OK.
  13. Nickfixit

    Bulging Can

    I has asked a while ago about escaping gas noise when opening cans. They told me they canned under nitrogen pressure to keep it sterile. So a "pffft" is not a problem generally.
  14. Nickfixit

    First Experiment

    Entertaining but best not to open in case of infection getting in. I use flashlight from outside.
  15. Nickfixit

    Bottles Overflowing

    I use sugar dots/Mr B carb pills. These are premeasured. I still get gusher sometimes with dark beers especially even after 3 weeks in LBK, even using dots. So I have had to add less. If I see bubbles in the bottle while carbing agree - there is a leak, so I change the cap to a new one and add another sugar dot.
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