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About DrMJG

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  • Birthday 06/19/1952

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    Goodyear, AZ

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  1. 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 effect answers!
  2. Proper way to create a Helles Bier! Works best in the cool early days of Spring!
  3. 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.
  4. Ok, maybe I SHOULD have labeled them better but... I am getting organized for a brewing blitz in the next months or so. I am, at the end of the summer or early fall, planning on making my successful Doppelbock. Last time I used the Oxygen PET bottles, as lager time is at least 6mos. I plan on using them again. HOWEVER, they got mixed in with my other PET bottles and now I cannot tell one from the other. I am sure there must be a quick way to cull the herd, so to speak. Any suggestions? I told you this is an odd question. I do have time to figure this out so I do not need an answer tonight. Feel free to use sarcasm, humor et. al. in your answer. I just want to know how to do it!
  5. Made the Shade Tree Kolsch and added booster to bring it up a bit to what I often drank in Cologne. May play around with it a bit next time. I fermented and carbonated it as cool as I could (54º) and, of course, cold crashed it well prior to bottle time. Liked the taste at bottling. and hope to enjoy one later this week after 8 weeks conditioning. (Photo of Fredrich Pabst)
  6. The Schwaben area of Germany drinks far more wine than beer. The main brewer of the area, Dinkelacker does indeed, male a fairly fine dark beer and an excellent fest beer.
  7. Schwabenbrau is a local/regional beer found in Stuttgart. My cousin and his father argued if it is a good beer all the time. For the price is is fairly good.
  8. I fully suspect this will be my thoughts , too. Az the weather here in AZ is starting its Spring "warm up" (90s by Easter), I, actually, might enjoy a lighter "dark" beer. Will let you know. As I have a good amount of ready to drink brews, I hope to be able to resist to about 5 weeks.
  9. It is in the bottle! taste was very good, though I expected a much darker beer. It came out a little lighter than a true Dunkel. Not that I am complaining. It came out clear as the amount of trube was not excessive. Will have to look at my notes to see if I need to adjust anything or if I did a mistake with the grains. Was able to keep it at a nice even low temp during fermentation. I do expect, as drinking this is fuller in action, my thoughts will be less.
  10. My late father-in-law used to call Coors light "redundancy beer"
  11. It depends on what I am chasing. I have a number of recipes I add both in differing amounts. Some need to add a lot more malt flavor to reach my desired tastes and ABV. The most important things is to keep a record of everything you do. You may find the additions that make a flavor you love and the next time you may readily have forgotten what you did to make it so great. Again Booster adds to ABV, LME and other malt grains also add flavor!
  12. Finished a new brew with a few minor changes. ChromosBeer was augmented s with an extra booster and an addition of Some Mt. Hoods h0ps to make it a bit more in line with a favorite of mine: Sprecher Black Bavarian. Hydrometer reading indicate a final ABV of 6.5% A very small sample was delicious. With fermentation and conditioning.I expect a great final mug!
  13. I am just getting towards-the midpoint my first full year. I have 2 LBK in use. For now, I have done a staggering of brews every 10 day, but I have also brewed two different types at the same time. For the start the big frustration was having enough bottles available for use and filling. Depending on the type of brew, I bottle in the 750 PET, regular 12 oz bottles and 1/2 lliter flip top bottles. (Be sure to know how much priming sugar each size uses) Avoid screw top bottles at all costs. Because I like to mix what types I am consuming, it is nice to have variety. Now that I have a good mix of bottles, I have made more that one beer requiring 6 months minimum conditioning (my office in the house is now referred by my wife as the brewery. Next up, two partial mashes. Will be getting a 7gal conical so I am able to make a double batch or two. Yes, more costly than a 36 pack of major national rands, but more fun and a more enjoyable beer. Cost does drop a bit when you have a good bottle supply!
  14. Welcome! I was the same way with my first brew. Lots of errors but it came out most drinkable. If you have questions, post them here and you will get lots of answers and tons of suggestions and most will be very good. Work on basic technique for you first couple brew. The hobby's addictive (I have only been doing it for a tad over 6 months and am now on brew #16! So Prosit! Each brew will be unique Because you brewed it!
  15. Having spent 5 years Singapore, I drank a goodly numbers brews, including rice beers Yes, Buddha too.. I am on the other side of taste preferences. Even the national brew, Tiger, struck me as a bit too water for me. But to each their own. And I hope you get the taste you desire