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DrMJG

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About DrMJG

  • Rank
    Brewmaster in Training
  • Birthday 06/19/1952

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  • Gender
    Male
  • Location
    Goodyear, AZ

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  1. DrMJG

    Propping Up Your LBK - No Trubal

    Welcome to the craft, Don. feel free to ask questions. For general things to follow, Rick is solid and has many pages to look at. Pros't!
  2. Today I made my personal variation of the Black Moon Weiss. In keeping with the traditional lower ABV I did not add booster, as I have done in the past. Wort had a nice flavor and the batch should finish out crisp for the spring.
  3. DrMJG

    lagering is soooooo long

    The results were quite good, though a little more waiting time will improve this result. Next time I will add a tad less sugar for carbonating and perhaps let it ferment a tad longer to have opening a bottle a bit less of an adventure!
  4. DrMJG

    lagering is soooooo long

    Just finished gettin two of my favorite lager styles to rest: I sent to krausening and fermentation a double batch of my Budvar clone Czech style pilsner. Color and O.G. were well within my expectations. This one will be "drinkable" between Christmas and New Year with a final 6.75% ABV. I have, in the past, lagered these for months after the first opening! I have noticed no change, except for the good, over holding on to these for a few months or even more. Storage is cold and dark, as expected. I make this particular brew three times a year, at least. At the same time, I made my so called "liquid bread" based on a variation of a good Doppelbock. This is strong lenten beer and should be very drinkable by Fashingabend with improvement well past Österfest. It is a very malty and somewhat sweeter beer meant to sustain the fasting monks. Even before the addition of the yeast, it has a smooth taste with a strong caramel flavoring. Based on the same I made last time, this will be a "drink but one cannot drive" offering with an ABV of nearing 18%. Last year, I found a few strays in my beer cellar that were close to 13 months beyond bottling. It was delicious. Again, double batched. Both the above brews start with extracts from Mr. Beer: but they have been altered by changing out or adding hops, imported Saaz for the Pilsner and both Mt. Hood and Hallertau Hersbrucker for the liquid bread, some LME and grains as well. Yeast was a Budvar yeast from Wyeast and W-30/70 for my lenten brew. Boosters were added to bring them up to their more traditional European styles. I already have materials for my next three offerings: Both a light and dark Hefeweizen and a Dortmunder Altbier, which was well received and consumed. All of these are true springtime offerings.
  5. DrMJG

    Simple Greeting All

    According to family legend, my first words were "Blatz Beer"!!!
  6. DrMJG

    Upcoming Brewing Schedule

    The quasi-Budvar is now fermenting. It was a double batch and the main of the wort was interrupted in making by a work crew that had to work on our dishwasher. Nothing was really in danger of being spoiled, it just drove me crazy. But all is fermenting, all Two cases worth. Will bottle in 3 weeks and the first taste will be somewhere around New Year day. The addition of Saaz Hops and a bit of booster to make it closer to Budvar levels were additions! The Lenten beer is next and probably the dunkelweiß will be done at the same time. Dortmunter and perhaps a Kölsch will be ready for a spring enjoyment!
  7. DrMJG

    Upcoming Brewing Schedule

    Currently brewing some of my own Czech Pilsner, I have made some adaption of the Czech Deluxe to include imported Saaz hops, a bit more booster and a lot more narrow temps during the whole process to keep it more in line with true Budvar. Next will be my own "-tor" for lenten season. This really came out well last season and it will be ready for Fashing Abend. In between I will be doing a Dortmunter and a dark weiß. Finally have both time and lower temps to do this well.
  8. DrMJG

    longest you have let bottles sit?

    My Lenten Liquid Bread (Dopplebock) I let sit for 6 months before the first bottle was opened and I drank my last just a few days ago. It continued to gain complexity and flavor. My Czech Pilsner I am fine with after 4 week. So it really does depend on style, and ingredients.
  9. DrMJG

    Eisbock

    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.
  10. DrMJG

    Eisbock

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

    Eisbock

    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.
  12. DrMJG

    Eisbock

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

    Eisbock

    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.
  14. 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.
  15. 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.
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