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Everything posted by AnthonyC

  1. Mixing the 2 shouldn't cause any explosions. I've mixed 2 for the American Burleywine recipe & used 3 Saint Pat's Stouts in one LBK for the Lock, Stock, and Barrel... my house is still standing! Good luck!
  2. LBK1 - I think that you're going to be fine there. Actually I think that it's going to turn out rather good. Just curious when you added the hops: 60min, 15min, 5min? That's going to make a difference. LBK2 - Not adding the "one called for hop" may change things a bit. This will definitely be ready in time for your birthday. IPA's need less time to condition, and usually taste better after a shorter conditioning period b/c you want those hop oils to be fresh! LBK3 - Went by the books on that one, so nothing to really discuss. I'd say you get a thumbs up on all 3!
  3. I agree with Shrike. Those are simple enough additions, so why not? Good luck with your brew. 😀
  4. "imo secondary fermentation for anything without high abv or fruit additions is a waste of time. I would never reject a beer simply because it had a little haze or yeast in it." I 90% agree with Zorak, but going from primary to bottling bucket on a heavily dry hopped IPA can be a disaster: clogged bottling wand, overdose of hop residue. Trust me because I'm speaking from experience here. I nearly had to toss 2 five gallon batches because I didn't do it. I think in the end I ended up with about 3.75 gallons of beer out of 5 because anything below the 1.25 mark was undrinkable. I agree 100% that there is no need for this when using the LBK.
  5. I always do a secondary fermentation when I do 3+ gallon recipe. Yes, it absolutely does clean up your finished product especially if you dry hopped your brew. I have never done it with the LBK; I do as most have already mentioned -- I cold crash. There is no way in hell that I could ever cold crash a 6g bucket in my fridge. To ensure that your bucket is safe just order/pick one up from a beer supply store. As far as a yeasty flavor, I've never experienced that before. There is no magic number for how long a beer should be in the secondary, but most recipes come with directions that you can follow. Hope this was helpful. 😀
  6. Although I find it sinful to use that small amount of hops for any purpose I'll be using a 1/2oz of Cascade & a 1/2oz of Centennial to dry hop my LBK's Wheat IPA. I am doing this 4 days before bottling.
  7. Nice, Hotrod!
  8. ABSOLUTELY UNACCEPTABLE, MR. WHY! "The Adventure Begins Again"...Pfft!! What the hell is that crap?!?! When YOU'RE telling us a story it MUST begin like THIS......
  9. Agree 1000%, zorak! Well put, sir!!! 👍🏽
  10. Sure have. I've used other companies recipes in the LBK a few times. Having 2 helps out a lot b/c you can split it between the 2 of them. I've also whipped up a few of my own recipes in them. They're great to experiment in; better to lose 2 gallons to a not-so-tasty batch than lose 5 gallons. Only thing that you kind of lose by using the LBK is the racking to a secondary. Good luck!
  11. Hoppy.  How much corn did you use in your five gallon cream ale???

    1. HoppySmile!


      I didn't use any corn, I tried 3/4 lb of flaked oats trying to achieve a softer feel to the beer, probably won't amount to anything, but I gave it a shot

    2. AnthonyC


      That's right!  Sorry about that.  I do remember you telling me that already.  I made the Cream Ale this morning.  I added .80lbs of flaked corn and 1.25 cups of 2-row.  Also, I added 2lbs of lme for 60mins and 4lbs at flameout.  I was hoping to achieve a lighter color b/c from everything that I've read the only complaint was about the color.  What do you think for this one?  3 in the primary/2 in the secondary??

    3. HoppySmile!


      what I think is that the LME is the color distraction, once we go to all grain i'm sure the color will be more manageable. every LME extract you open up is not light what so ever.

  12. Sounds good, GB! Can't wait for the review!
  13. As much as I want to love the PET's (especially since I have 3 cases of them from early on), I just don't trust them for anything that I'm going to be storing for longer than 6mths. I've had a few flat ones and that was enough to turn me. I know that I am the exception here, but I would rather be safe than sorry. I'll keep using them for IPA's, wheat beers, and ciders but that's about it. Funny though, I still find myself being over protective of them! "Make sure I get that bottle back!"
  14. Did you at least destroy The One Ring in the fires of Mount Doom??!!
  15. As crazy as beer is getting, I'm surprised that you can't find one out there some where. Brewing with cereal, bacon, and Doritos!!! What's next? -- Hops, barley, wheat, and malt??!!
  16. Which recipe was it, Chisels? Good luck with your 1st brew!!
  17. Argh! To me, this is something that Mr. Beer could address. That damn wrapper is a pain in the ass! I've had the same thing happen to me -- after soaking the can in warm water to loosen up the HME, the wrapper disintegrates and pieces fall in. It's like one of those pesky beer bottle labels that only want to half remove. Trying to completely remove it is futile.
  18. My gut feeling is that Brian meant to put them back where they were but for a bit longer. I think that's what he meant, but I could be wrong. Good luck either way. 😀
  19. Mine too, Stroom. It was in the Lincoln's Liberty Lager. I want to make this again. I made it when I was green and totally screwed it up.
  20. Threw her in a box.... a VERY small box... she should be delivered to you by Thursday... and another piece on Friday... and another piece on Saturday... and another....
  21. About a year ago I tried a Bacon Porter at a local brewery and really liked its uniqueness. I was going to try to imitate this one in the spring when I make the switch to all grain, but I'm going to give it a shot using a partial mash. 6lbs Golden Light LME 2.5lbs of Cherrywood Smoked Malt 8oz of Caramel 80L 8oz of Dark Chocolate Malt 1tsp Irish Moss Total of 2.5oz of Mount Hood Hops 3 Cups of B Grade Maple Syrup WLP039 Nottingham Yeast For the Bacon -- I've read that you can use a pound of Bacon. Cook it, drain it, blot off the fat, hop sack it & add to the secondary for the final 5 days. I'm thinking 3 in the primary and 4 in the secondary.
  22. This recipe is a go. Going to an indoor farmers market to get the syrup today. Only thing left is the bacon and yeast.
  23. Can of Guinness and a shot of bourbon??
  24. Mr. Beer's American Burleywine should come with directions that really suit that style of beer. That is a BIG recipe and it requires some special care. Although this won't prevent bottle bombs Shrike, be aware that the AB recipe should condition for a solid year. I've made that one twice now. The first time I rushed and started popping the bottles at 4-6mths and it was nowhere near ready. The second time I made it I stored it "out of sight, out of mind" for a year and it was phenomenal... hands down my favorite Mr. B recipe. It's a very expensive recipe, so I just want you to get your money's worth. 😀👍🏽