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BDawg62 last won the day on December 26 2017

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

    Starting to think about HME and LME

    If he is choosing to drink MichUltra over your homebrew it is time to cut him off. I have cut off two of my nephews after they brought a 12 of MichUltra to my Thanksgiving dinner knowing that I have all of the homebrew they could want. They don't even get it offered to them yet I offer to others who are there. My wife says that is mean spirited but I say there are unwritten laws that have been broken and they should be punished.
  2. BDawg62

    Starting to think about HME and LME

    Invite a few friends over and your problem will be solved.
  3. BDawg62

    Munton's Spray Malt Extract Question

    Kevin, I wouldn't use much more than 8 oz with an LBK batch. Since it is DME 8 oz is like adding 9.6 oz of LME to a batch. Dawg
  4. BDawg62

    Starting to think about HME and LME

    Beersmith is the only software that I use. With the new upgrade to Beersmith 3, I don't even have to use my old water spreadsheet for water additions. In addition to hundreds of all grain recipes, Beersmith also has hundreds of extract and partial mash recipes. Very good resource for brewers, worth every penny in my opinion.
  5. BDawg62

    Starting to think about HME and LME

    Jdub, As @RickBeer says he puts 2.5 gallons in his LBKs all the time. If you are concerned do as @D Kristof and @Cato say and only do 2.25 gallons with half of the ingredients. That is only a quart less so it will make your beer slightly higher in ABV and possibly concentrate flavors slightly. To help with overflow also brew at a lower temperature, this will slow down the yeast but they will still do their job, just with a little less krausen. Also plan for a little bit of overflow and then when it happens cleanup won't be as difficult. I don't use LBK's to ferment but even with a 3 gallon carboy I occasionally have blowoff. Depends on the mood of the yeast. Dawg
  6. Zorak, I have the same issue with larger gravity 5 gallon batches. If you mill your grains or have them milled and then mix them well, you will have no issue doing two mashes. If the grains are mixed fairly well, even dark grains, your PH differences will be minimal if any at all. Something that I would not worry about. In theory, you could actually mash the base grains and then do a steep with the specialty grains as you would with an extract batch and mix the two resulting wort volumes to make your beginning boil volume. Make sure to calculate your water volumes on a 5 gallon batch and then divide your mash water and sparge water by 2. Also, do the same with your water salts for PH adjustments if you use them. I have not had issues with doing this myself and the beers turned out fine. Dawg
  7. BDawg62

    What should I do with this beer?

    Creeps, I recently split a 5 gallon batch of Cream ale and added Orange Zest to half of it. That might be an option. Dawg
  8. BDawg62


    Every once in a while I even surprise myself. I can't however take full credit for this one. I saw it somewhere and stole the idea before I had etched kettles. To be completely sure of volume you need a dowel with marks made using boiling water and then a long handled plastic spoon or mash paddle (plastic so it can be sanitized) using cold water. There is actually a difference in volume at different temps.
  9. BDawg62

    A lesson in patience...

    I have a Belgian Triple that I am going to brew again this weekend. I have 2 bottles of the batch I brewed last April remaining in my inventory and am holding on to them because after a year they are amazing. This new batch is going to be brewed and then forgotten about until next spring so that it can age as needed. Most of us say that the best beer in a batch is the last bottle from that batch. If you have a good pipeline developed it is easier to let bottles sit and age. Keep at it, it sounds as though with experience you are improving. In this hobby Experience is the best teacher.
  10. BDawg62


    GB, I put your recipe into Beersmith and had to drop my efficiency almost to 40% to get the OG that you ended up with. Did you make sure your wort was mixed up well when you took your reading? With AG the sugars can settle and the wort on top after cooling doesn’t always reflect the correct sugar content of the wort. At 72% efficiency for a 2 gallon batch the OG should have been 1.090. Also the extra 20 minutes added to your boil would have changed your hop profiles away from flavor and aroma and add bittering. Try setting your boil off on your next batch to somewhere between .75 and 1 gallon per hour. As you do more batches you will be able to dial it in to a number that you can rely on. Also it is better to figure it to low because you can always add water to bring your wort to the desired volume. To measure your kettle volume use a dowel and add measured amounts of water to your kettle. At the desired increments make marks with permanent marker on the dowel. Then all you have to do is insert the dowel and the marks will give you your volume. If you are really adventurous you can look up etching on the internet and or YouTube and easily etch the inside of your kettle. Keep at at it and remember that this was your first AG batch. While you know the processes, changing to AG adds to your learning curve. Don’t worry so much about hitting your gravity readings at first and just brew to refine your process. Dawg
  11. BDawg62


    Gutterbunnie, If you can post your recipe with hop addition amounts and times it will help us answer. Maris Otter is a grain that does produce a stronger malt aroma and flavor. Carbonation will help to bring out the hops to a degree but maybe not to the level you are looking for. Dawg
  12. BDawg62

    New guy

    👆 What he said
  13. BDawg62

    "Stuff" floating in keg...

    Sanitizing Ratio: 1 tablespoon of bleach to 1 gallon of cool water. Contact Time: Let stand for 2 minutes, then wipe or air dry. Disinfecting Ratio: 1/4 (minimum) to 3/4 (maximum) cup of bleach to 1 gallon of cool water or 1 table- spoon (minimum) to 3 table- spoons (maximum) of bleach to 1 quart of water. Use the Sanitizing Ratio. Rinse very well after sanitizing.
  14. BDawg62

    One Gallon Glass Fermenter?

    Agree there is a safety issue with glass but be aware that you need to be very careful cleaning plastic so as to not scratch it. I personally still use glass for this reason.
  15. BDawg62

    Saison fermentation seems to have stalled

    Some Saison yeast do not do well with an airlock that creates back pressure. I know that it isn't a lot but there have been experiments with these yeast using an airlock and fermenting with just a piece of foil covering the opening. The experiments with an airlock all stuck for a period of time while the ones without it finished.