C-Note 1959

A quick question. I would like to try and do a hoppy addition in my next batch. I know that the hops need some malt in the boil to adhere to, but are you better off doing your hop additions with a small amount of wort or a large amount? From what I've read I under stand that keeping the wort SG below 1.04 helps bring out more hop bitterness and flavor. The higher the SG of the wort the hop presence decreases. Is this correct? Maybe some of you more expierienced brewers could help out with what youv've tried and succeeded at. I love IPA's and would love to do a copycat of the Lagunitas Born Yesterday IPA. They were using Amarillo, Simcoe, Mosaic, and 1 other that I can't think of at this time. Of course the entire hopping schedule is an unknown, but it was very floral without being overly bitter. Best IPA I've had with GreenFlash brewing West Coast IPA Soul style number 2. Thanks

I recently made the Chile Fest Porter. I used 2 cans of Porter extract, 1 small booster, some Cara-pils and dark grains for steeping. The added 3 dried chipotles, and 3 Serrano's diced seeds rinds and all. End result is a beer I love with a cheeseburger, or any BBQ foods. Definite heat in this one, but not for everyone. Drank only a couple so far. Will let the rest age for mid to late summer. But would make again.

So you're saying you could be any one of those fine gents???? OK

I use a 3 ring binder with work sheets from Brewers Friend that have templates for All grain, extract, BIAB, partial mash recipes. That along with a regular old spiral wound 8-1/2" X 11" notebook for extra notes. Hey what ever works. Right? Happy Day for me today. I get to finally try my take on the Spiced Chili Porter.

I might add to keep a log book of some kind to help you replicate your successes. Also lets you know if you changed ingredients(hops, LME, grains, booster additions) etc. Never hurts to give yourself reminders on brew day.

Have you ever brewed with the Sorghum extract before? I've seen it and have been curious about it.

I use these aquarium thermometers placed under a piece of cloth or foam taped to the outside of the keg half way down the liquid line. Temps inside will run a few degrees higher than external temp dur the first few days of fermentation. You can also use the Mr. Beer temp strips that stick to the front or rear of the LBK. https://www.mrbeer.com/stick-on-thermometer https://www.amazon.com/gp/product/B01N9663GI/ref=oh_aui_detailpage_o06_s00?ie=UTF8&psc=1

True. But do you REALLY want to see that? Remember what has been seen can not be unseen.

Well I'm on my afternoon break and my work web access is blocking it.

Welcome back! I'm sure others will chime in later, but first I'd ask what kind of beers do you like to drink? Stouts, porters, IPA's, wheat beers? Maybe putting ina little more info out here will help those making recommendations.

Start with what you like. For me I like IPA's !st, then stout, and porters. That is where I've started. I mean if I have a choice of steak or liver I'll take steak every time. Life is short, enjoy it.

So from what I have come to understand is that the main purpose of cold crashing is to clear up your beer. So would it still benefit you when doing a porter or a stout? Just curious.

Much thanks to all for the help. I think this calls for a beer....or three!

I was planning to brew as is. But some how misplaced the instructions. I find it funny that Mr. Beer would take the instructions so quickly off the website. If the yeast likes cooler temps it probably is better to get it done in the cooler winter months, then let it bottle age until next fall. YUMMY!

I have the can of HME and the packet of Saflager S-23 yeast. Was just wondering about the best fermentation temp on this one. Another thing is this can is about double the size of the regular porter can and was wondering if one could replicate it with 2 cans of the American Porter that is always available from Mr. Beer? Thanks