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BDawg62 last won the day on March 28

BDawg62 had the most liked content!

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About BDawg62

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    Brewmaster in Training
  • Birthday 07/10/1962

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    Delaware, OH (Go Bucks) (Go Browns)

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  1. BDawg62

    Blueberry Mead

    Administrators you can choose to remove this post if inappropriate Gentlemen, Here is a recipe for a simple Blueberry Mead that I demonstrated last night for my brew club. Note: if you were to ferment this in one of your LBKs, I would probably not use it again for beer since the aroma will be impossible to remove. Also, you could substitute any flavor of Knudsen Juice for this recipe. Simple Blueberry Mead 1 gallon Batch (finished) Recipe 2 – 32oz bottles of Knudsen Blueberry Juice 4# - Honey (any variety) 1 – 5gm pkt of Lalvin 71B yeast 6.25 gm – Go Ferm Protect 6 gm – Fermaid O (4 additions of 1.5gm at 24hr, 48hr, 72hr and 1/3 sugar break) Instructions 1. Mix together the juice and honey and mix until honey is completely incorporated 2. Top off with water to 1.25 gallon mark 3. Rehydrate yeast in 125ml (about 4oz) 95 to 105 degree water with Go Ferm dissolved 4. Pitch yeast after rehydration 5. For first 7 days, degas every 12 hours to remove excess carbon dioxide 6. Add 1.5 gm of Fermaid O per schedule above (use Tosna 2.0 to determine actual requirements) be sure to degas prior to this step, you will make a mess otherwise. 7. After approximately 2 to 3 weeks (when gravity is stable) transfer clear mead into a secondary container. 8. At transfer add .38gm of Potassium Metabisulfate and 1/2 tsp of Potassium Sorbate 9. After another 3 to 4 weeks transfer clear mead to a 1 gallon jug and age for another 1 to 3 months. 10. Bottle and then age to your liking. Mead is ready to drink at bottling but benefits from aging from 6 months to a year.
  2. Three things here 1. Unless you are adding pure oxygen as @RickBeer stated you are potentially doing more harm than good (see #2 and #3) 2. You need an inline filter on your airline unless you are using medical grade oxygen 3. An airstone is not easy to sanitize and thus risk adding an infection to your beer. I used to do this and saw no better results than simply shaking my fermenter (even in 5 gallon batches), so now I skip this potential infection risk.
  3. BDawg62

    Bottle Capper

    Stretch, I use a vinator and don't worry about the foam, I just let it ooze out of the top of the bottle when it is filling and then I cap on top of it. Dawg
  4. BDawg62

    hydrometer vs refractometer

    I use a refractometer exclusively. There are calculators that give you adjusted gravity once fermentation has begun. I agree with Zorak that you have to stir your initial wort or you won't get accurate gravity readings. This is not an issue once fermentation has finished. I will say that it probably isn't the most reliable method, I believe my error rate is about .01 when checking final gravity. In my book that is close enough. It also depends on the type of refractometer you have, I have a digital refractometer, so I get pretty accurate readings.
  5. BDawg62

    When to use a "Krausen Kollar"

    If you are new to brewing and have the 2 gallon MRB fermenter with the Kollar, I would use it. It is there and as a new brewer it just makes sense to use it. It will not hurt anything and will definately make sure your Krausen doesn't overflow.
  6. BDawg62

    All-grain Brew Day

    Stretch, They keep the instructions simple because they want newbies to brew year around. There are few if any places in the majority of households with a dark place that has ambient temperatures around 60-f in the middle of July. That is why you need some way of keeping your brew cold and if that were in the instructions, the majority of newbies would say it is too expensive to deal with brewing this kit. Thus either never brewing or returning it to where it was purchased. In either case, MRB would not receive any future sales from that customer. Remember that most MRB kits are given as gifts and the so the actual brewer is not actually out any money if he never brews it or fails at brewing it. The fallout rate of new brewers is high already and further complicating the instructions would raise the rate even more (wow, I sound like @RickBeer) There is only a small percentage of people who brew these kits that ever join the forum and work to improve their first bad brew. Congratulations to you for doing this, you will in time become a better brewer because you are here and asking the tough questions.
  7. BDawg62

    Advice for Brewing "That Voodoo....."

    Brown sugar contains molasses, which is not good in beer, it does tend to leave a licorice type of taste. Regular white sugar will dry the beer and not leave those flavors behind. You could use 3/4 cup of honey but the flavor of honey goes away and sugar has the same effect without the cost. Corn sugar could be substituted but may leave a little sweetness behind because it is not 100% fermentable.
  8. BDawg62

    Advice for Brewing "That Voodoo....."

    I agree with the posters above, I did not like it and if I brewed it again would brew with cane sugar instead of brown sugar. Cane sugar would be a 1 : 1 substitute.
  9. BDawg62

    All-grain Brew Day

    I mix my StarSan in distilled water. I buy it at the grocery store and add StarSan to the jug of water and mix, no need to pour out some of it and mix then add more water to get your gallon. If you use distilled water and keep the jug or spray bottle sealed, it is good until it starts to get cloudy. This can be several months or more depending on how much you brew.
  10. BDawg62

    All-grain Brew Day

    I would say that you didn't really have enough grains for the recipe, even with good efficiency you would have been in the 1.030 range. They didn't have the correct crush or because you put them in a sack also contributed to the mash being inefficient. It will not be a potent beer but it will at least give you a start in the processes for all grain.
  11. BDawg62

    Full Mash Kit Instructions Faulty

    Also, please note that if you only have a 1 gallon jug to ferment this recipe in and you put 1 gallon of wort in that jug, you will end up with a mess. Also, I have brewed several beers with a 1 gallon volume. These are test batches that I do on the stove when I don't want to get out all of my equipment for a recipe that I don't know how good it will be anyway. They typically start with 2 to 3# of grain and my wort collected before the boil is usually a little more than 2 gallons. I boil very aggressively and boil off about 1 gallon during my hour boil. The instructions for your kit, aside from the line 3 and 4 duplication, are not great but they are not totally incorrect either. These instructions were written by an experienced all grain brewer with an actual mash tun or a means of straining the grains to separate them from the wort.
  12. BDawg62

    Carbonation versus Conditioning

    Depending on how strong the "winey-sour" aftertaste is it could just be what is called "Extract Twang". Some people have a greater ability to taste this than others. Also, depending on your carbonation level, it could be from the carbonic acid from carbonation. Try this, pour part of a beer and stir it with a spoon to get most of the carbonation out of it. Then taste it, if it still has the sour aftertaste it is not carbonic acid. This would mean that it is either the extract twang or something else.
  13. BDawg62

    older yeast

    Yeast find a way
  14. BDawg62

    1 gallon spigot

    Is it not tightening because the threads are stripped? Call Mr. Beer customer service, they are excellent and will help with your issue.
  15. BDawg62

    older yeast

    If you have Trub you have fermentation. I have had batches that never formed a thick layer of krausen and then others that started that way and then all of a sudden overflowed. Give it a week and then check your gravity, if it is close to FG then you are good. If not by then, I would pitch the US-05.