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Jdub

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  1. Like
    Jdub reacted to Shrike in Timeline chart explanation   
    Think of it this way: after bottling, the yeast are busy eating the priming sugar and producing CO2 to carbonate your beer.  At 70*, this takes about three weeks.  When that's over the conditioning period listed on the chart starts.  Flavors meld and improve and the yeast, having no more sugars to eat, start eating other compounds and "cleaning up" your beer. In some beers this period can be quite short, such as IPAs and weizens.  Others, especially high ABV brews, need more time.
     
    Now in reality, as Rick said conditioning is occurring simultaneously with carbonation.  But to put this simply, MRB's chart has three weeks fermenting + three weeks carbonating + two weeks bottle conditioning =  eight weeks, or two months as in the chart.
  2. Like
    Jdub got a reaction from Stevo0083 in 6qt Insta-Pot   
    here's one that @Fire Rooster posted recently
     
    edit: just buy your ingredients from MR Beer or your local HBS, not from the evil empire. LOL
  3. Like
    Jdub got a reaction from Shrike in 6qt Insta-Pot   
    lol....in the past i went commando with the boil additions and then hop sacks for the dry hop. i now have a hop spider that i think is great. brewed a batch this weekend (pliny clone) and when i dumped out the spider into my sink while cooling my wort, i swear there was a couple of lbs of hop gunk in there that didn't go into my fermenter.
     
    10 lbs of grain? wow. ya i've just done the 2 gallon PM recipe 2x with dme, grains and hops. bout to brew it again. for this recipe i favor the small batch b/c it's just me drinking it and the hops fade over time, but delicious! brew on. 
     
    hey what size mini fridge did you get to fit your 3.5 gal ss brew bucket in? 4.4 no freezer? i'm in the market.
  4. Like
    Jdub got a reaction from Cato in 6qt Insta-Pot   
    it will blow your mind. the key is the citra dry hopping. i'm about to brew my 3rd PM batch of it.
  5. Like
    Jdub reacted to pborder in First batch   
    Pipeline has begun!  Irish Stout in bottles and Oktoberfest in the LBK.  I used the booster this time just to see.  It was kind of a pain stirring slowly to get it to dissolve so we'll see if it was worth it.
  6. Thanks
    Jdub got a reaction from McSquirrely in Caps Not Sealing   
    what Nick said, you should go with. i keep a spray bottle on the counter with star san and i refill it every time i make up a new batch. anything around the beer gets a quick spray.
  7. Like
    Jdub reacted to Fire Rooster in Risk vs Reward   
    Yes
    It was first dry hop ever, which is why the process was questioned.
     
    Continuing with commando for now, and see if that works for me.
  8. Like
    Jdub reacted to McSquirrely in Propping Up Your LBK - No Trubal   
    So far, this new hobby of mine has been a blast.  Why did I wait so long to start, I wonder....😎
  9. Like
    Jdub reacted to Shrike in Propping Up Your LBK - No Trubal   
    The LBK is also good due to its manageable size.  I'm pushing 50, with shoulder and back issues.  Carrying an LBK is a lot easier than lugging around a five gallon bucket.  If I want to brew a larger batch I can just split it between two LBKs.
    And yep, if I brew a batch I don't care for I'd rather have to choke down two gallons of it versus five.  😜
  10. Like
    Jdub reacted to Bonsai & Brew in Putting it all together...   
    I think my German version of Anchor Steam will benefit from a one month lagering period, but this is pretty tasty.  The aroma is pronounced and reminds me of freshly baked bread cooling on the windowsill of a Prussian cottage on a crisp October afternoon.
     

  11. Like
    Jdub got a reaction from Nickfixit in Labeling   
    very cool!
  12. Thanks
    Jdub got a reaction from Don H in If I bottle 2 days early, will my beer be ruined?   
    i normally bottle in 12 oz glass, but i use 2 carb drops for mrb 740ml PET bottles. It's always just fine to me. just sayin.....
     
    in fact, the MRB Black Moon Rising i bottled today, I used 740ml PET bottles with 2 carb drops each.
  13. Like
    Jdub got a reaction from Cato in Upcoming Brewing Schedule   
    yes, i mashed about 10am this morning. went well. didn't hit my OG #'s. came in a bit lower than i wanted. this recipe called for hop stand at flame out. cooled to 180 deg and whirlpooled for 20 minutes. i think i messed up in beersmith with boil time. changed it at last minute from 60 to 90 min boil. realized i had overlooked that. don't think BS adjusted. not sure. oh well. i made beer! smelled great.
     
    also bottled up my 2nd round of Black Moon Rising. recipe using MRB Winter Dark Ale. put it in 740ml PET bottles. put it away and will crack one in about 3 or 4 months.
  14. Like
    Jdub got a reaction from Cato in Upcoming Brewing Schedule   
    yes, i mashed about 10am this morning. went well. didn't hit my OG #'s. came in a bit lower than i wanted. this recipe called for hop stand at flame out. cooled to 180 deg and whirlpooled for 20 minutes. i think i messed up in beersmith with boil time. changed it at last minute from 60 to 90 min boil. realized i had overlooked that. don't think BS adjusted. not sure. oh well. i made beer! smelled great.
     
    also bottled up my 2nd round of Black Moon Rising. recipe using MRB Winter Dark Ale. put it in 740ml PET bottles. put it away and will crack one in about 3 or 4 months.
  15. Like
    Jdub reacted to Bonsai & Brew in Putting it all together...   
    Ankerdampf
     
    2 gallon, all-grain (mash-in-sack)
     
    Weyermann Pilsner, 3.25 lb. Weyermann Vienna, 0.25 lb. Weyermann CaraMunich Type 2, 0.25 lb. Chateau Biscuit malt, 0.12 lb. Weyermann Carafa II, a smidgen German Northern Brewer, 9.4% AA, 0.33 oz ea. 45 min., 15 min., 3 min. Mangrove Jack's Californian Lager, M54  
    Prepare a balanced water profile using the Brewer's Friend online calculator.  For my high residual alkalinity well water I diluted 1:1 with DI and then added calcium sulfate and sodium chloride.
     
    Mash @ 150 F for an hour, adjusting pH (if necessary) to 5.2 with a half tsp. lactic acid.
    Mash out @ 168 F for 10 min.
    Sprinkle-sparge with hot tap water.
    Begin 60 min. full volume boil.
    Add yeast nutrient with 10 min. left.
    Chill wort to <65 F.
    Transfer to LBK, make to volume, aerate, and pitch M54.
    Ferment @ cool ale temp., 63-64 F or so.
     
    OG 1.055
    IBU 35
    SRM 11
     
     
     
  16. Like
    Jdub got a reaction from Shrike in Upcoming Brewing Schedule   
    tomorrow brewing up an AG super hopped Pliny the Elder clone. never had the real deal, but obsessed with things that i can't get. will see how the clone tastes. brewing with my son who goes back to college this weekend. will share finished product during spring break.
  17. Thanks
    Jdub got a reaction from Shrike in Risk vs Reward   
    you should absolutely do it. sanitize a hop sack as per shrike's instructions. that is the signature flavor of many beers.
  18. Like
    Jdub got a reaction from Shrike in Upcoming Brewing Schedule   
    tomorrow brewing up an AG super hopped Pliny the Elder clone. never had the real deal, but obsessed with things that i can't get. will see how the clone tastes. brewing with my son who goes back to college this weekend. will share finished product during spring break.
  19. Like
    Jdub reacted to BDawg62 in Smores Recipe   
    https://www.brewersfriend.com/homebrew/recipe/view/402532/s-mores-stout
     
    It is an all grain recipe.
  20. Like
    Jdub reacted to dale hihn in Spring porter recipe   
    Okay guys, gonna share a recipe I made. Turned out very good if I must say so myself. Partial mash using BAA. I did 5 gallons. 
     
    Here is the recipe for a 2.5 gallon batch:
     
    300g pale malt
    125g 60L crystal
    125g 20L crystal
    250g flaked oats
    80g roasted barley
    30g black patent
    30g chocolate malt
    60g light chocolate malt
    125g wheat malt
    mash 156deg F/60 min. 
     
    0.5oz Columbus@60min
    0.5oz cascade@30 min
    add Bewitched hme with 10 min left in boil
    0.5 oz cascade at flameout
     
    ferment with MrB ale yeast
     
    Turned out very well balanced and tasty. Aged two months it is creamy with a clean hop finish. Just enough roasty character. A very robust brown ale if not a porter. Cheers!
     
     
     
     
     
    g
  21. Like
    Jdub got a reaction from efdbrian in SMASH IPA   
    good to know. thanks!
  22. Like
    Jdub reacted to Fire Rooster in Partial Mash   
    On special occasions I would have Coors Light or Corona Light,
    never in depth like now. 
  23. Like
    Jdub reacted to Shrike in American Ale Ferment Time   
    Is there a date on that can? 
     
    Go three weeks in the fermenter.
  24. Like
    Jdub got a reaction from D Kristof in Partial Mash   
    you know what i did? i just threw the hops in with the boil (no sacks). i also cold crashed and didn't have any issues with hops floating around. When we're all drinking home brew we don't pour that last 1/4" anyway, so you'll be good! folks on this forum know far more than me about methods (and crystal malt types....jeesh!) It turned out fantastic for me. i like super citra hopped brew. I did throw 1 sack in for the dry hop though.....
  25. Like
    Jdub reacted to D Kristof in MUG Midwest meeting, 2019 edition, planning phase   
    @MiniYoda, I'm bringing this back to life with the following pic.

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