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  1. I just checked, and Kitchen Stuff Plus doesn't carry Mr beer anymore.... Walmart stopped carrying them a while back, and Amazon is TOO expensive..... Really???? Is there no place to get this stuff anymore without paying thru the nose?? Just found BED BATH AND BEYOND still carries and has free shipping on orders over $49.00
  2. No..... What's that?
  3. Ferment at around 62-65F. The apples are prb from fermenting too high. Or it may just be a issue with the American Lager, not unlike the Mexican cerveza...
  4. I'm from the Greater Toronto area (GTA) and I was enjoying getting the HME refills from Walmart at first, but they stopped carrying them. The last order I made was from Kitchen Stuff Plus and they had a decent selection. I plan on going all grain soon, so I may not need the refills anymore.
  5. Maybe I'll try this next fall.
  6. Is that "harsh after bite" bitter or twangy fruity? The bitter may be the hops, since it's rated quite high on the bitterness scale. If it's the twangy fruity, then it may be the "LME twang" that is often talked about. I get often, and I especially got it when i brewed my first (and only) Mexican cerveza batch. I fermented quite warm, and I'm quite sure that I had too much diacetyl as a result. I just brewed my first batch of LP IPA, so I'm not sure how it's supposed to taste, but it's supposed to be lighter that the Diablo in ABV, but still quite bitter (as the Diablo is). I'm drinking stuff I bottled in December and really enjoying them.
  7. Just made a batch similar to "Tangerously Hoppy IPA" and I'm hoping it turns out nice. I used Long play IPA, honey, mandarin juice and zest, coriander seeds, crystal, tettenang and Willamette hops- for a 10 min boil. The OG is 1.049... Gonna call it "BITTERSWEET MEMORIES" i have a bunch of Left over hops on hand. 😁
  8. It'll be great.... Even if it isn't your best, its great because YOU did it yourself!
  9. Just gave this a try after fermenting for 12 days now, and it tastes quite good already.... Still pretty sweet as there is ALOT of fermentables in it, but so far has NONE of the extract 'twang'.
  10. Let me say first, that I am no expert by any means.... but the time that I used just white sugar I used sanitizer, and a funnel and let it sit for about 5 mins and then shook off the excess liquid.... I don't know how to keep the sugar from sticking to the funnel though. I don't think the extra bit that sticks to the funnel is a big difference maker though.
  11. I think you're ok.... I COULD be wrong, but you're ok. When I bottle prime (with drops), I dip my fingers in the sanitizer and shake them off..😁
  12. I think it's good practice to bring your sugar/water mix to boil, then cool it when you're batch priming. I just put the carb drops straight into bottles, I'm assuming that they are already quite sanitary. As for using just white sugar directly into the bottles, it never occurred to me that it needs to be sanitized..... I also assume that the alcohol already in the beer makes it an inhospitable place for bacteria to grow, atleast to the extent of what may be on the sugar granules.
  13. Whatever it is, just brew it and follow all the instructions and you won't regret it!
  14. In Palmer's book, he suggests using distilled water as he says that the LME has minerals from process of making the concentrate...
  15. I just made a version of the Amberosia tripel, and I found at first it was quite pungent and somewhat sulfury.... Perhaps it was the yeast, or the sterling hops.... Smells purdy gud now tho....