MrWhy

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Everything posted by MrWhy

  1. I've been sitting this one out. I felt it wouldn't be fair to jump in....I wouldn't want to end up being a two time recipe winner.
  2. Nice! I would love to work with Warrior more again. I think it sounds like a great addition to a dry hop mix.
  3. I really liked the cascade with my saison.
  4. So what does everyone have going on with the brewing schedule? I am out of town off an on a bit coming up and wanted to have everything brewed and bottled before then...so I sat down and sketched out my schedule.... Sat 2/27 - Brewed Kenneth Blonde - DONE! Fri 3/4 - Bottle my ESB+ (ESB hopped with Goldings); Brew Dortmunder - DONE! Sat 3/12 - Chill! ** MAJOR ERROR** Misread a calendar and bottled Kenneth Blonde...ONE WEEK EARLY!! Donkey Spit what is wrong with me.... Sat 3/12 - Brew Quad Sat 3/19 - Brew Festivus Sat 3/26 - Bottle Dortmunder, Brew Hopped CAL Sat 4/2 - Bottle Quad, Brew Bovine Sat 4/9 - Bottle Festivus (3 weeks); bottle CAL (2 weeks.) Sat 4/16 - CHILL. Sat 4/23 - Bottle Bovine.....AND DONE! (AS THE SCHEDULE CHANGES I AM EDITING THIS). And that shuts me down until May.... What do you all think? What are you all up to the next few weeks?
  5. recipe

    Without the "little war" you began, those tales would have never been written. It takes a village.
  6. recipe

    Recipe looks outstanding!
  7. This was my experience in Japan!
  8. Tasting Notes 8/12/17 Slap Hoppy Stout, bottled 3/25 - approximately 20 weeks conditioning. In case you don't know, the Slappy Hoppy stout is an 8% stout consisting of 2 St. Pat's, 1 Robust, and dry hopped with Goldings and Northern Brewer. I am almost positive I went with 2 or 3 robust to bring it to 9 or 10, and I know I did not dry hop, but probably went with a 5 minute hop addition. (I did not take notes on how I did this.) First off, this is a really good stout. However, at this point, the hop flavor and aroma has faded dramatically from previous tastings. It is now much more a winter stout. I think I like the hoppier/younger version better, but that could just be that it is currently something like 185 degrees here. If I were to do this one again..... 2 St. Pat's LMEs 2 robust LMEs 1 cup sugar approx 10% ABV (go big or go home) -- Steeping grains - 2 packs 2 rows brewer, oats, carapils..... -- 2 packs goldings, 2 packs northern brewer.....2 of them at 5, 2 of them at flameout. (I don't dry hop.) -- Plan to drink at the 8 to 12 week mark to hop flavor and aroma.
  9. Well....what are you trying to do? Are you trying to replace the brown sugar in the voodoo that you do with booster? Or are you using booster to up the ABV of the original recipe? You can use as many packs of booster as you want/don't want for any recipe. Essentially booster is used to add some body and up the ABV. (honestly, mostly to up the ABV without drying the beer out, like sugar does. But don't take that wrong!!!! There are absolutely times you want to dry the beer out while upping the ABV!) 2 packs in a standard 2 gallon recipe will up the ABV by 1.3 percent. So if you want to up the ABV by 1.3 percent in a 6 gallon recipe, you need to use 6 packs....if you wanted to up it by 2.6 you would use 12 packs....if you want to up it by .65% you use 2 packs.....etc.
  10. The RB is a Belgian IPA, coming in at 60 IBU and 8%. It is hopped with Warrior, Columbus, and Amarillo. I haven't had it in a long time, but here is how I would go about it. Take the Diablo IPA (IBU 70, ABV 5.5%). Steeping Grains - Brewers 2 row 1 pack, carapils 1 pack, crystal 60 1 pack. LME - 1 pale 2 cups of sugar (maybe 1.5....) Hops 2 Columbus and 2 Amarillo Yeast t-58 Steeping grains - follow Mr. Beer instructions. Depending on process, slowly stir in the LMEs, sugar, bring to a boil. 10 minute boil 2 columbus, 2 amarillo 5 minute boil 1 columbus, 1 amarillo Pitch with T-58 Make sure to ferment around 70 degrees....watch for overflow! Part of me wonders if it should go 2 pale LME and 1 cup sugar.....Like I said, I haven't had RB in a long time and cannot remember if it is more of a dry/drinkable belgian or more of a malty sweet IIPA style. Not sure how close to an RB this would get you, but it definitely gets you into the Belgian IPA territory. Probably darker than the RB though.
  11. Are you going to be using the LME and brown sugar as well? In a 2 gallon batch Bewitched HME is 5.5 ABV. Add 2 booster and you get 6.8 ABV. Now scaling that up it all stays the same. In a 6 gallon batch, using 3 Bewitched and 6 boosters you stay at 6.8. However, if you are going by the voodoo recipe Bewitched Amber HME 1 gold LME 1 cup brown sugar you get about 7.5 ABV (amber 5.5, 1 for the gold, 1 for the sugar.) Adding 2 booster to that gets you 8.8 ABV. Which is honestly what I would do, but I like brewing big, high ABV beers whenever I can. ---- Sorry, I did not read your post carefully. 2 packs booster (6 for the 6 gallon batch) does get you in the ABV range. However, in regards to flavor, brown sugar and booster have two really different effects. If you are trying to get the Voodoo taste you want to use the brown sugar.
  12. My motto is "if it's 10:00 AM here, it's probably 10:00 PM there." But alas, no...this was last night. My other bottle was outstanding. I guess I just need to be prepared! My little saison's are some tasty, strong brew. I had one big bottle and man...I was feeling it. Drinkable and high ABV......my brewing holy grail.
  13. Damn it. Just had this happen for the first time with one of my Saison's. Opened the bottle (plastic Mr. B 750) and that thing was like a volcano. The beer that was left was not looking too good. ....
  14. Wed August 9 - Added anejo soaked oak chips to La Otra Noche Friday August 11 - added fresh pack of Mr. B yeast to La Otra Noche
  15. The best "pumpkin" beer I've had is Epic's Imperial Pumpkin Porter aged in whiskey barrels. Thinking maybe the Lock, Stock and Barrel with pumpkin spices.....
  16. Yes. Thank you! Correct my original post.
  17. Not going to lie @RickBeer......I honestly pictured you looking totally different.
  18. Yes, you are correct. Put the entire volume of wort into the fermenter, then the yeast will do it's beautiful magic and turn the wort into beer. A lot of times you will need to top off with water. For example, a Mr. Beer recipe will produce say a gallon of wort, so you top off the LBK with another gallon to bring it up to 2.
  19. The Calaveras Chile stout is based off the St. Pat HME Church Nut Brown. You can really experiment and go with chiles in a variety of ways. I just had an absolutely outstanding saison that was spiced with habanero. I did a strong belgian style ale and spiced it with ancho chile. Then again, I was at a microbrewery a month or so back and had a habanero IPA that was probably the worst beer I've ever had. So I guess in short, there are a lot of ways you can go using chiles in beer.
  20. Beer is sort of coded that way. Stout, Amber, Belgian, IPA, Pale, Amber, etc. So for an IPA you will be looking at a particular sort of a base with this yeast, these grains, and these hops. Within a range you will vary it to get different flavors and styles. If you vary it too much you move out of the IPA range. Same with stouts. If you add malt to a stout you can work up to an imperial stout, add a bit of oatmeal and 2 row....bourbon soaked oak chips, etc. But you probably don't want to run a stout with an IPA style hop schedule....but who knows. That might be the next big thing. You can't really use US-05 for a belgian because it is the belgian yeast that gives the belgian it's characteristic flavor. But i am sure there are ways and that you could make a good belgian with US-05. The hard part is when you brew, it takes a long time to start to really figure out what the tastes are, where they come from, and what part of the taste is actually the ingredient vs. your process. It's a lot of brewing......that is why at times you want to really work on isolating an ingredient or a hop. I cannot tell you how cool I felt the first time I was drinking a commercial craft beer and KNEW it was heavily hopped with goldings. I wouldn't have known that without taking some time/brews and working with goldings. Try to mix experimenting with deliberate learning.
  21. Okay - Going with the Mr. Beer ingredients....if what you are looking for is a well rounded stock to mix and match 1. CAL HME, American ALE HME, St. Pat HME 2. Pale LME, Gold LME, Robust LME 3. Booster 4. Yeast - US-05, T-58 5. Hops - Columbus, Cascade, Centennial, Zythos, Mosaic, Saaz, Goldings, Hallertau 6. Grains - 2 row, pilsen, munich, victory, carapils, crystal, whatever else. (grains are not that expensive.) For me, that would cover just about most styles/things you want to experiment with. The way I do this (experiment) is - 1. For hops - I work off my base. My base is Classic American Light, 2 pale LME, 1 gold LME, US-05 yeast. From there I will add whatever hop experiment I am working with. I call these my Hoppy CALs. 2. Grains - I usually work off a Mr. B recipe to see what those are like, but I could also work off my base and see what happens. 3. Remix beers - I take a beer I've brewed, and I re-brew it trying something different. A new grain, or a new hop, something like that. Don't discount the recipes though. Even if you want to take one and add to it, it gives you something great to work off of. A way to learn is to just read the ingredients, descriptions and process of them. Compare.....pick two or three IPA recipes and read them. Compare ABVs, IBUs, process etc. Same with stouts. Compare some partial mash recipes. That will start to give you a sense of how the beers are constructed and when you are making your own recipe, you'll have some ideas of how it is done.
  22. August 5, 2017 Getting ready to bottle my Hoppy CAL, Ekuanot edition. While the bottles are all lined up and sanitizing, I am sampling my all-grain saison. Maris Otter and cascade (well, hopped with chinook, but whatever.) Depending on my efficiency, this bad boy could be anywhere from 6 to 25% ABV. I fermented plenty warm, so it's got a nice Saison funk going. Will commence to bottling soon. ---- August 5 continued - Hoppy CAL - Ekuanot Edition bottled. We will see how this one turns out. NOTE TO SELF - look closely at the Thunder Bay IPA hop schedule - replicate for my Hoppy CALs..... Not exactly sure I am/was on the right track going all in on the late edition hops. Might need some in the 15/20 minute range to really maximize flavor. Going to to brew some more Hoppy CALs, using the Thunder Bay hopping schedule.
  23. I tend to brew bigger beers, and when I do I almost always add some yeast into the bottle. I either use the champagne yeast, or since I have them, the Mr. Beer yeast. I don't rehydrate or anything fancy. I just cut open the pack and sprinkle some into the bottle. Drop my carb drops in. Then I fill and cap. I am going to try something new with my Otra Noche (a big belgian I brewed)......about 5 days before bottling I am going to drop a pack of Mr. Beer yeast in and let it do it's magic. Then when I bottle, I won't add any extra yeast. No reason other than just to see what might happen. I am not anticipating any noticeable difference. (If I had a pack o T-58, I would use that. But I don't.)
  24. As I research these things, this is what I am finding as well. The bigger european brewers (german, belgian, etc.).....it is all very simple ingredients, grain bills, etc. But the technical expertise is through the roof. 100s of years of refinement to produce a beer that has a very specific and distinct taste. In regards to the ingredients, once you produce on a large scale (and these german and belgian brewers are NOT small craft breweries) then standardization of ingredients becomes a cost issue. You just cannot afford to do weird things. If I want to try something and it adds 5 dollars to a batch, well there you go. But if I am brewing a batch 100 times bigger it adds 500 dollars. and that cuts into my profits (if I were selling.) Here on my side of the country, the brewers I get the chance to talk to tend to rave about Sierra Nevada. They hold them in the highest regard for technical expertise. I've never made it up there to their brewery or tap room, but it is on the list.
  25. I just spent the morning sipping coffee, living through the brew with each post! I don't know if we still give out the "brewer of the month" award, but I'm giving it to you! That was an epic brew write up.