Kevin Caffrey

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Kevin Caffrey last won the day on November 2 2015

Kevin Caffrey had the most liked content!

About Kevin Caffrey

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    Brewmaster in Training
  • Birthday 05/16/1976

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    Fredericksburg, VA

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  1. Nearly any other brew I make is fine as far as clarity, but the pumpkin recipes with the puree -- that's another story. Also, if you're going commando with your hops, I'd highly recommend CC as well. Kevin
  2. For the last two years I've brewed the Punkin Lager recipe and a variation of the Punkin Lager recipe and unfortunately, always had some small chunks in most of the bottles. Just brewed the Pumpkin Weissbier recipe and decided to cold crash for 48 hours. Did wonders. Every single bottle came out clear. Kevin
  3. I've had the foam layer dissipate after 4 or 5 days, and I've had it kinda hang around the entire duration of fermentation. 25+ brews in, have never had an issue. Kevin
  4. Sounds about right. As others point out, most extracts do not have a lot of head to them. If you like BAA, I'd recommend trying the Howling Red Ale recipe. Kevin
  5. Sorry I didn't see this earlier. I fermented for 20 days. How'd everything go? Guess you're almost ready to try it?
  6. Have never had this problem. Could it be you're tightening it way too much? Seems to me you don't have to go crazy tightening it to form the seal. Kevin
  7. Just put a few water bottles or ice packs in the cooler and you should be fine, especially if no one will be "opening" it during the weekend. Kevin
  8. I follow this same routine mostly and have been using the same bottles for 2+ years - no issues. Kevin
  9. Good luck! Condition for a minimum of 4 weeks for the Bewitched Amber Ale. From my notes, this was best at around the 6 week mark. Make sure you try to condition it at between 68 & 76-78 degrees. If you enjoy this one, Millennium Flight Red will be right up your alley! Kevin
  10. From the album Brews

    One of my favorite Mr. Beer brews yet! Diablo IPA -- this one was conditioned for about 10 weeks. Pours a very dark brown with a reddish hue. 2" off white head that dissipates to a think layer but remains throughout. Aroma is hoppy. Taste is also hoppy and only slightly bitter. Delicious & easy to drink. Will definitely brew this one again.
  11. This one started fermenting SUPER fast (within the first 12-24 hours) so brewing it in July had to really monitor the temperature and be dutiful with changing the ice bottles in my cooler. Kevin
  12. Just brewed this recipe yesterday -- will be ready for kickoff on September 7th! Kevin
  13. Happily, the sample tastes fine. Bottling this morning. Next up after 4th of July weekend is That Voodoo That You Do! Kevin
  14. Looking with a flashlight again this morning, I really think it's OK - it's really just 'pockets' of milky white substances floating around 70% of the surface. As I enter my third year of using Mr. Beer, I think I'm more and more expecting one of my brews to not work out b/c every one I've made so far thankfully has been fine -- perhaps I'm just getting paranoid! Thinking of maybe cold crashing tonight and bottling on Saturday -- the yeast rafts would likely sink to the bottom, correct? Kevin
  15. It was just the yeast that came with the standard Mr. Beer weissbier refill. It's entirely possible that I've bottled a beer in the past with a similar amount of krausen still on the top, but I can't recall one being this noticeable when I shine a flashlight in. Kevin