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Everything posted by Nickfixit

  1. So - was this the regular (booster), deluxe (LME)?
  2. I dunno, I think it depends what you are looking for. You can get some great citrus flavor from hops, but I got good results using fruit peel, in various combinations and also with hops. Here is what I did. First in Belgian style Wit beers, sweet or bitter orange peel - both work but different tastes. The Bitter orange adds bitterness too from the pith. (I did a lot of these) Second in mandarin orange flavored Wit beet. Mandarin orange zest, juice and Mandarina Bavaria hop. Third in amber beers, sweet orange zest and Amarillo hops. Enough for a hint of orange. Daughter loved it. Fourth Lime zest in Aztek - a good combo. Fifth, with the mandarin recipe, added lime zest too, that was nice and citrusy. Sixth, Wit with sweet orange zest, and canned mango Seventh, REALLY Fruity Wit, with the sweet orange zest but adding a lot of flavor from Nelson Sauvin and Galaxy hops too. This went fast. Eighth Cooper's Dark Ale with sweet orange zest and Amarillo. Tasted great on bottling, waiting for maturity. Oh and a Lemon Wit using lemon zest and cardamom. But........ I never tried Grapefruit peel..............................I used Citra for the grapefruitiness.
  3. Great! - nothing extra in with it? C'mon now.....
  4. Probably good if you have a severe cold too...
  5. My LBK#1 that I repitched into is still bubbling away and smelling good, I guess it will take a couple of weeks to finish :-/
  6. I have never done that but probably should. On the other hand, I have never drawn any wort/beer through the spigot before bottling anyway so nothing for any strange organisms to grow on.
  7. You will see some of the Cooper's yeast packs have both Lager and Ale yeast in them. I guess that will guarantee fermentation over a wider temperature range, ensuring greater customer success when lager temperatures (50's F) cannot be achieved and giving the option of the preferred lager fermentation treatment. However at only 7g for 6 gal, it seems they are trending towards the under pitching amount, but it seems to work for them.
  8. Congrats!
  9. Citra. But if you want less pine in comparison, swap the last 2 Centennial hop bags added for Citra.
  10. That is a good answer, however, some folks like to tweak the yeast contribution by using higher or lower temps. But that is on them. Maybe first use the Mr Beer/Cooper's recommendation than after that, Yeast manufacturer, then after that any custom special adjustment. However, the designer of the recipe may specify a yeast and a temperature profile just to get a special taste FOR COOPER'S YEASTS LOOK HERE: The following explains the ink-jetted code on the yeast sachets, supplied with each beer kit: Sachets carry a Julian date code and may also carry letters to denote the type of yeast. For example, if they were packaged on the 25th of September 2007 = 268th day of 2007: Original Series:- Ac (26807) International Series:- Australian Pale Ale - Ac+L (26807 Int) Mexican Cerveza - Ac+L (26807 Int) European Lager - L (26807 P) Canadian Blonde - Ac (26807) English Bitter - Ac (26807) Thomas Coopers Selection:- Wheat - A (26807 W) IPA - Ac (26807 IPA) Irish Stout - A (26807 IS) Pilsener - L (26807 P) Australian Bitter - Ac+L (26807 PS) Heritage Lager - Ac+L (26807 PS) Sparkling Ale - Ac+L (26807 PS) Traditional Draught - Ac+L (26807 PS) Note: Ac = Coopers ale yeast (our own strain, not the same as the yeast in our commercial ales, developed in-house and propagated under contract). A = ale yeast and L = lager yeast (these strains are commercially available dry yeast and their details are held in confidence).
  11. I am confused too. All 3 were side by side on the floor. The #1 started much more vigorously than the other 2 and stopped earlier. The top inside of LBK1 is covered with debris left by the foaming - more than #2 or #3. They could have started at slightly different temperatures although they were all left a while to cool This #1 had a weaker wort and had different additions (1/2 pack booster + 8 oz wheat DME) than the other 2. (+ 8 oz Special Dark LME + 8 oz spark amber + 8 oz light DME) But I am not sure why that would affect it. The wort will contain dissolved CO2 as it enters in solution before making bubbles. The amount dissolved varies with temperature so you will see some carbonation priming calculations include wort temperature. The wort can stay without yeast until some other organism gets in there and infects it. Good sanitation improves things but there are organisms in the air at all times. I have waited sometimes 12 hours before pitching yeast (to allow cooling), but all recommendations seem to be to pitch as soon as possible.
  12. Keep going, glad you are enjoying the hobby!
  13. It is also going to be real sweet. Not a problem for some, but not to my taste. Of course if you want it fizzy, you can always get a soda maker to enhance it with.
  14. That may be pretty foamy. Did you use 2 tsp priming sugar before, when not using dots? I have found 3 dots in a 750 will often give me a gusher - even after 3 weeks fermenting. Also now the recalcitrant LBK#1 is bubbling some and making nice fermenting smells - now I put new yeast in and it is warmer due to heating and cooler weather. So I guess I will check it in a week.
  15. After it is matured, make sure you chill it for at least 3 days before drinking, that will help you get smaller bubble maybe and a more Guinness like carbonation taste.
  16. Ha that is good. Today I bottled 2 of the 3 LBKs from my divided Dark Ale after 3 weeks. I checked the FG using Refractometer and web calculators. First the thing was off by zero error of about 0.5, so I fixed that. So #1 was BRIX 6.8 starting from 8.6 giving FG way too high (1.022 ABV 1.2% Huh?) and very bubbly when poured in glass. It was also much too sweet. See pic for fizz. So I figure that must have stalled so I added a pack of Mr B yeast and put if back to ferment more. #2 Smelled very citrus and aromatic and tasted good and the BRIX was 6.5 (from 12.8) giving FG target of 1.010 as planned. It tasted a little like Citra hop although I used HBC438. I like this hop. ABV calculates to 5.39% against initial calculation of 5.48%. Close enough. #3 Smelled sweet orangey and tasted a little that way too. I could drink this and #2 without any more maturing but will l see how much better it gets. BRIX was 5.8 (from 11.8) giving FG of 1.008 for target 1.009. Considering some of my calculations were approximations that is not too bad. ABV calculates to 5.19% vs initial calculation of 5.07%. Close enough. Note all these LBKs were fermented using 1/3 pack of Coopers Ale Yeast (7g pack). I have not tasted any commercial beers similar so I can tell you that is what they taste like. I primed conservatively. - 0.5 sugar dot per 12 oz., 1 sugar dot per 750 ml., 2 sugar dots per 1L. I don't like my dark beer real fizzy anyway.
  17. In their Belgian Blanc recipe they do call for you to provide the Coriander and Orange zest. So there you have the amounts they recommend. I remember made this in the past and it is nice enough. Won't be quite same as SA. but there it is. Fresh and dried bitter orange have different tastes. If you use the fresh, just grate off the colored material, not the white under it, that makes it bitter (and is included in the bitter orange peel - lol) Lots to think about - so good luck with the brew. Checking my past recipes, in 2013 I did this and then, they called for Mt Hood hops. Now they use Hallertauer. Mt Hood is a new relative of the Hallertauer. I don't know what taste difference there is. Earlier this year and last I made 8 batches of Wit beer trying to clone Hoegaarden, did not succeed but I did learn about too much bitter orange peel :-D. But I got some drinkable refreshing brews out of it.
  18. Well they say at SA, STYLE White Ale HOP VARIETIES Citra MALT VARIETIES Samuel Adams two-row pale malt blend, white wheat SPECIAL INGREDIENTS Coriander, orange peel, Grains of Paradise COLOR Golden, SRM: 7 ALC. BY VOL/WT 5.5%ABV –4.4%ABW IBUs 15 CALORIES 173 The Belgian Blanc is this: OG: 1.042 (approx.) -- FG: 1.011 (approx.) Suggested conditioning time is 2 to 4 weeks. Flavor: Balanced ABV (alc/vol): 4.2% SRM (Color): 4 IBU (Bitterness): 19 BJCP Style: 24. Belgian Ale - 24A. Belgian Witbier So it will be a bit more bitter. You can always add a little more malt or booster or something if you want to up the ABV to the SA amount. If you put in 4 oz each of the white wheat grains and the light 2 row, in the partial mash, you won't need more than another 4 oz (~ 1/2 pack of Golden DME) to get it there. For grains of paradise - I read A good substitute is half and half cardamom and white pepper corns whole grains cracked. ( If you use powder I would use less.). But they warn about using too much, 1g of GoP is plenty enough for 2 gal. I am not sure what that is in tsp but probably no more than 1/4 tsp of each of the subs. If you use fresh orange peel zest grated off I would not use more than one orange and if you use dried bitter orange peel, only a gram or less depending if you boil it - it is easy to get too much. I found that 1 fresh med orange zest was enough for me and I did not boil the fresh but just dropped it in at the end of the boil to sterilize in a bag. Last wit beers I made, I boiled this crushed coriander 2g, and dried bitter orange peel 1.5g for 15 min. removed the spices and the coriander was fine but it was too heavy on the bitter orange. So I could have boiled it less or used less in proportion of the peel. Next time I will. Anyone else used these and how much do you add?
  19. Aren't the Mr Beer grains already cracked/milled? Here is my take on writing it up: Specify Milled/Cracked grain - and leave it the brewer to figure it out. You can cite Mr B as a source at 4oz/bag. With 250g being 8.8 oz ~=9 oz, the recipe needs 3 oz per LBK, or you can use 2 bags at 4 oz each split 3 ways for 3 LBKs. (2 and 2/3 oz per LBK.) So it depends if you are writing them for 6 gal or 3x 2 gal. A 4 oz. pkt. per LBK may likely be too much. "Each packet contains 4oz. of milled grain" So just dump the measured grain in the water as post polling-pin activity. If you are making 3 x 2 LBKs all the same, then steep the 8 oz all at once and divvy the liquor.
  20. I expect to bottle all my 3 parts of the Coopers Dark Ale + variants next Monday.
  21. Must depend on yeast. Not all ale yeasts will be equally happy at 61 deg. as 70 deg. I would guess. Also indicates benefit of measuring FG to ensure it is done.
  22. Agree with this. If you never had the original you will not know the difference. Even if you did you might not :-D
  23. And especially if you use FRESH bitter orange peel rather than dried, although dried is pretty strong too.
  24. I did get reasonable but light fruit from a can of a) mangoes and b ) mandarin oranges in wheat beer. But neither made a fruit bomb. It was fairly subtle. Citrus peels are a different deal though. you can really blow your taste buds up with them especially the bitter orange peel in Belg Wits.
  25. I think I remember that, but I thought I remembered a fixed thermometer glued into the lid? like the meat thermometer length so the sensor goes into the liquid.