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Nickfixit

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Everything posted by Nickfixit

  1. Nickfixit

    Schwarzbier

    Yeah I was not pleased with mine so far. I preferred the Chromos beer recipe.
  2. Nickfixit

    Wheat beer info

    I thought this a good article on German Wheat Beer. http://braumagazin.de/article/brewing-bavarian-weissbier-all-you-ever-wanted-to-know/
  3. Nickfixit

    Extra time

    I bought some Starsan but have not opened it yet as I am procrastinating on getting a suitable container for storing diluted stuff and also a good way to measure it out for small quantities. THe bottle measurer seems to cater to industrial use. They need a SMALL bottle for home users with dispenser for 1 gal increments of solution.
  4. Nickfixit

    DME to All grain conversion

    I am not a whole grain brewer but I would think it would affect hop utilization. From the charts of that, the more concentrated the wort the less you get out of them. http://howtobrew.com/book/section-1/hops/hop-bittering-calculations If you wanted to do it your way you could recalculate but you would need more hops. Ending up exactly right offers the optimum economic solution. But as long as you use the actual gravity of your boil to calculate hopping you should be OK. Note that the author of this linked article uses a 3 gal pot and boil gravity of 1.080, and adds water at the end to get his 5 gal fermentation wort at maybe somewhere around 1.050. 😮 He also fudges it a bit to account (or not) for boil off.
  5. Nickfixit

    18-Day Fermentation?

    I just give it 21. My pipeline is long enough that I will not go thirsty. So it makes life easy. Besides, Mon/Tues my wife works in a.m. so those are brewing days. 21 days cycles me to same day in the week.
  6. Nickfixit

    Time to get the Weißbier ready

    Re Pilsener. I prefer the Cooper's Pils I made with additions to the Mr B Pils. They do not seem to be the same as the recipes are different I found the Saaz hop additions I did made it more "European" in taste which I like. Maybe the Mr B HME could also be enhanced for improved aroma and taste. Coopers can makes 2.5% ABV in 6 gal so needs additions. They use Malt Extract and Brew Enhancer. Mr B makes ~ 3.5% ABV in 2 gal. Similarly add Malt Extract and/or Booster to get in 4-5 % ABV range Cooper's I split between 3 LBKs. My preferred recipe (out of 3 variations I tried) is this per LBK: 1/3 Cooper's Pilsener HME + 8 oz pils malt + 6 oz booster + 8 oz pils malt + 2 oz Cara 20 Partial Mash, 0.5 oz Saaz boil 15 min and remove , 0.5 oz Saaz flameout aroma hop leave in. 0.5 Saaz Dry Hop 7 days Ferment below 68 deg with 1/3 supplied yeast + 1/3 37/40(a pack of each yeast split across 3 LBKs) You have to figure what is best way to get this in your fermenters. I do it per LBK except for the HME. I only used a medium pan so did not make TOTAL concentrated wort for 6 gal in one container - you can if you want to. I made the amount for each LBK separately with different ingredients to see what I liked best. I made the HME solution in one container and split it 3 ways, then did the PM and other stuff for each LBK separately. If you have a big container you could maybe do it all in there at once then divide it. I have got similar results by infusing Saaz for 30 min in boiled water for 30 min (hop tea) as adding the hop at flameout. So this might be easier. Ferment below 60 deg.F (I use cooler and freezer packs)
  7. Nickfixit

    Time to get the Weißbier ready

    Don't worry, Mr Beer is up to it.....😁
  8. Nickfixit

    Fermentation results!

    What Rick said. 😁 Original description of adding priming sugar and relating that to discussion of Booster seems confusing. If unsure on measuring sugar and using booster : Add booster dissolved in mix with HME before putting it LBK and fermenting it. Don't bottle for 3 weeks Sugar for priming in bottle is easy if using PET, use sugar dots, (198 to the lb) put 3 in a 1L, 2 in a 0.75 L, and put 1 in a 12 oz glass bottle. If you want really high carb, put 4 in a 1L, 3 in a 0.75 L and 1.5 in a 12 oz. (I cut them with a chef knife).
  9. Nickfixit

    Adding flavors

    Same here - I say smell this fruit or whatever. She says - "yes, smells like beer" and passes it back.
  10. Nickfixit

    First taste

    According to Internet, 1 tsp sugar = 0.15 oz. So 24 tsp = 3.6 oz. = 0.225 lb According to the Brewer's Friend calculator, 0.225 lb of cane sugar in 2 gal brew gives 0.68 % ABV Edit Ha... Shrike beat me to it.
  11. Nickfixit

    Don't Worry Be Hoppy

    I guess that means your legs are not so shapely?
  12. Nickfixit

    Pet bottles problem

    I have left mine on the bottle but always remove before using a replacement cap. I have reused caps many times. They lose elasticity in the seal after a bit but I will change them if I seem to be getting leak in the carbonation phase (if the bottle is low compared to rest of batch after a week or so). I replace the cap and throw an additional sugar dot in. But generally I think more than 6 times. I can tell by the build up of the labels on the cap. Probably should sterilize the cap too but I am lazy and lucky - no distinctly different bottles in the batch. Note if you drink soda or know anyone that does, the screw caps also fit the Mr Beer PET bottles. Save them, so you can reuse those too (and no annoying rings - 😁).
  13. Nickfixit

    Pet bottles problem

    This looks like fun blog for students of brewing. This entry from the log of a student at Niagara College (in Ontario, Canada) Brewmaster & Brewery Operations Management 2 year brewing course is on carbonation and shows some calculation on getting what carbonation you want. https://studentofbeer.wordpress.com/tag/carbonation/ Other pages in this are interesting too. I also found and annotated the chart below showing temperature effect is ~ 1.7:2.7g at atmospheric pressure. But the pressure is higher since the CO2 is retained so more will be dissolved. From room temp, the CO2 pressure will also go down as RB says, which will lessen solubility to some extent but since this is related to absolute temperature (deg K), it is not a huge factor (276:294 in this temp range.) For those really into the math of CO2 solubility....https://www.researchgate.net/publication/277688911_Carbon_Dioxide_Solubility_in_Beer/download https://tapintohach.com/2013/01/28/co2-solubility-in-beer-does-quantifying-it-precisely-matter/
  14. Nickfixit

    Pet bottles problem

    For me the 750 in glass would be too big. I generally only drink one glass (1x 12 oz bottle) at a sitting so it would likely go flat on me without a good stopper. That is another reason I like the PET with screw tops. I will agree I get the most reliable seal from glass bottles w/crimp on caps, but mostly the PET are OK for me. Also use a bench capper - I think more reliable than hand ones. I am sitting at 223 😮 LBKs bottled and 2 fermenting.
  15. Next time, you can always steep/boil some hops in a bag (or French press them) and just add the liquor until it reaches the desired degree of pucker. If stirring clouds it all up then you will have to go through settling/clearing process again.
  16. Nickfixit

    Pet bottles problem

    I can only think of differential cooling of cap and bottle leaving a slow leak. Why those particular bottle ? No idea. Why did the Caps still seem tight? No idea. I have not had that and I reuse PET bottles a lot.
  17. Nickfixit

    Hello!

    I am lucky to have a basement room that sits at low 60's but if I want to ferment cooler I also use a Coleman cooler chest and ice packs with a digital reptile thermometer fished through the drain hole and taped to the LBK. I find that not a lot of bother - and have to refresh the packs only a couple times a day to keep it in the 50's. A thermostatically controlled space would be better controlled but I am lazy and cheap. 😄
  18. Nickfixit

    How many types of beer mugs do you own?

    No real mugs (with a handle) except a souvenir German one with a lid that I don't use.
  19. Nickfixit

    Hop Storage

    So when hops are old they can still be used for bittering? but less for aroma and flavor? How does the aroma/flavor change with aging? I keep my part used pkts with scotch tape seal in a plastic storage container, in a drawer in a basement room that is in low 60's F usually. If they still smell good I use them. I often do chuck them if < 1 yr old. I rarely use them for bittering, relying on Mr B HME and maybe a smidgen of extra hop boil sometimes.
  20. Nickfixit

    First taste

    This is assuming ideal carbonation. I am not always that good/consistent in result, so my pouring style starts on the side of the glass and migrates to center depending upon foam accumulation. Also maybe some differences pouring from the PET rather than 12 oz. glass, in1st or 2nd glass from them. The carbonation will be different in each pour.
  21. Nickfixit

    First taste

    Very fortunate, with my beers the bottle would have erupted all over the place if I did that
  22. Nickfixit

    Concentrated Wort

    I am not sure it would fit in my dishwasher.
  23. Nickfixit

    Concentrated Wort

    I divvy up the wort between LBKs with a sanitized ladle out of the saucepan. 4 scoops at a time until I get close to the end. As said, many ways to skin the cat.
  24. Nickfixit

    Here's an Idea ??

    You can also make "hop tea". Steep the pellets in hot (boiled) water for 30 min or so the decant off the liquid. The hops should have settled to the bottom. Some people use a coffee press with success. ICooper's (Mr Beer's AU parent) includes steeping method in some recipes. https://us.diybeer.com/czech-pils-20-litres My experience is that I get the same effect with a 30 min boiled water steep as putting them in a hop bag at flameout when using Saaz in a Pilsener. Also despite the claim that you need to boil hops in wort to get bitterness and hop flavor, I have boiled them in plain water and it seemed to work. (Maybe my palate is not good enough to tell the difference :-)). (Not that the charts of IBU extracted per minute of boil vs wort concentration goes down as concentration increases and up as it decreases, but they do not show plain water at the low concentration end. Tinseth stops at 1.020 not 1.000 lol. This post has one commenter give a method claimed to work for a separate hop boil. https://homebrew.stackexchange.com/questions/4576/performing-a-hop-boil-seperate-from-the-wort-boil and https://homebrew.stackexchange.com/questions/1154/partial-vs-full-volume-wort-boil The last post has poster that says not to boil extract wort - but boil hops in water then add. Some people are having success with it is seems. So you can try and see. So if doing a PM + Mr B HME - I would do the PM, boil hops in the liquor to sterilize or add bitterness, flavor etc. as needed, turn off heat then add Malt extracts. Dry malts and booster clump badly in hot liquid so I might start those cold but this is the general idea I use.
  25. Nickfixit

    Splitting a batch

    Another split you can do is to get a Cooper's 6 gal HME kit and split to 3 LBKLs. I have done that for several and it works well. With the splitting, you can also modify the base to make different beers in each split if you want by adding different malt or hop treatments. Of what Cooper's HMEs I made, I like the Dark Ale and the Pilsner best. There is good info on AU forums too on those. The Pilsner benefits from additional Saaz to my taste. The Dark Ale is like UK Mild unless you beef it up some. All the Coopers you need to add some fermentable besides the HME which will only give you 2.5% ABV. Their recipes do that though.
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