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About DrMJG

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    Brewmaster in Training
  • Birthday 06/19/1952

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    Goodyear, AZ

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  1. DrMJG


    I had it in both Bavaria and in Salzburg Austria. Though not too often as it is both a winter brew AND expensive! was introduced to it by a landlord who was also the Braumeister at a small local brewery near Kulmbach, where the style originated.
  2. DrMJG


    Indeed that is true. Often had it with roast goose or Sauerbratten
  3. DrMJG


    The freezing concentrates both the taste and the ABV. Everything is more intense. As with its cousin, Eiswein, the intensity means it is served in smaller units. This is definitely what I call a stay at home brew, especially if you have more than one. ABV is able to easily top 10% and some add another 4%. The final number is a bit of a crapshoot.
  4. DrMJG


    Thanks! Biggest problem will be the lack of snow banks here in Phoenix!
  5. DrMJG


    I am getting together any suggestions I can about making an Eisbock. Everything I read says to make a good Doppelbock to begin with and go from there. I have gathered that the actual technique for freezing the bock is as basic as it gets and that I will loose volume in the process. As further conditioning is needed, I will have to draw up my patience until it is time to enjoy. Has anyone made this using MB materials? Hoping to celebrate the start of the new year with this one. I have had some in my jaded past and can't wait to try the process.
  6. DrMJG

    Wild wheat + citrus

    I tend to use a bit of lemon at time of drinking. I can point to my German relatives for this method.
  7. If everyone one on this site were to state some of the less than perfect beers and what cased them, it might scare some newbies away. I have just bottled my 21st batch in my first year. A few had major errors on my part and they all came out drinkable and one type just finished its 3rd brewing. Start basic and as you learn the basics this way you will become almost automatic in some of the basic skills. At some point add the extra items, try a partial and soon you will have the understanding that what you do makes such and such a result. Be patient; Enjoy the errors and write down what you have done.
  8. DrMJG


    Lucky not to have bottle bombs, but I hover carbonate two cases of a batch one time. Opening them as an adventure and I cannot did tell you just how much beer I lost or how much my wife laughed. We called the batch Ol Faithful pilsner. Obviously I used the wrong measuring spoon! And I tend to under carbonate! I use 1tsp/12oz. The Mr Beer chart is a bit too much for my taste!
  9. DrMJG

    No evidence of fermentation?

    My wife tends to leave the house on the days I put the brew into the fermenter and when I bottle!
  10. DrMJG

    Kolsch recipe using Czech Pilsner?

    My Shade Tree Kolsch came out as quite tasty.
  11. DrMJG

    Why the longer brew cycle?

    Also,depends on the styles. I tend to brew lagers, so they are conditioned even longer. And, my doppelbock conditions for over 6mos. But, ever since the first beer I brewed here, I was told and can verify, all.owing a longer conditioning time makes the beer much better.
  12. As I brew a lot of lagers in Arizona (yes, Arizona), I use camper coolers and combine cold water with those wonderful blue re-freezable blue square units. The water both slows down the unfreeze in the squares, but hold a cool temp for the water. I am very able to keep the combined team in the mid 50s. I use 2 of the larger blue units/cooler. Yes, ice needs to be re-done daily (Blue units that is). As well, I cool down the coolers and water for a full day before entering the LBK. I am lucky in that I can take over a secondary bathroom which has no windows and one where I can shut off the room and keep the cool air con air within it. If I had to brew in just about any other area of our apartment, lager fermenting would not be possible.
  13. DrMJG

    Really odd question

    My Doppelbock was a combination of an MB recipe with a little kitchen chemistry of my own. When I prepare the next batch for next Lenten season, I want to try to duplicate is much as possible. I knew that my friends on this forum would come up with bigly effective answers!
  14. DrMJG

    how to handle a true lager?

    Proper way to create a Helles Bier! Works best in the cool early days of Spring!
  15. DrMJG

    how to handle a true lager?

    I make 90% of my beers as Lager. First of all, cool fermentation is necessary. I tend to bring it up to room temp (about 72) prior to bottling. I am fortunate in that I am able to lager them rather cool for as long as I want. It takes a lot of work to make them in AZ (where I live) but I am not a fan of most IPA's and prefer the Pilzners and Lagers I grew up with in Wisconsin in the 50's and 60's. For the most part, happy with the results. BTW, a conical fermenter with a wrap to keep items steady was a BIG help.