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McSquirrely

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Everything posted by McSquirrely

  1. McSquirrely

    Brewing with Coconut

    Still on topic, my wife unearthed a 1# package of coconut palm sugar (pure coconut flower blossom nectar) from the pantry. As I build my recipe for making coconut beer I'm intrigued by this as a possible adjunct. Wondering if anyone here as used this in a recipe? (Note: Coconut sugar comes from the sap of the cut flowers of the coconut palm. It does not contain the actual coconut fruit....)
  2. McSquirrely

    Brewing with Coconut

    Since tasting my 1st really good beer with coconut flavoring (Santiam Brewing's Pirate Stout) I'm decided I need to try making one. I don't find an MRB recipe so I'm scouring the internet for an easy one for extract brewing. Wondering if anyone here has brewed a coconut beer with success (or not) and if they would be willing to share their experience?
  3. McSquirrely

    Brewing with Coconut

    ps: If that amazing pipeline of beer you have starts to get overwhelming, B, I'm here for ya!
  4. McSquirrely

    Brewing with Coconut

    Santiam Brewery's Pirate Stout that I tried (the outstanding coconut porter that started all this) was, indeed, aged in Rum barrels from the Rogue River Brewery in Newport. So you may well be on to something there, B. My 'laundry' list of liquors is growing...
  5. McSquirrely

    Brewing with Coconut

    And we all know - having good head is a very important thing! Oh gosh, now I have at least 3 methods of approach to this coconut thing. Maybe I need to make three different batches, three different ways and find out what works best. ? What I do know is that done right, coconut beer is mighty tasty and I'd be very happy to concoct something that tastes good no matter how I did it. Thanks everyone who took the time to weigh in. I guess I'm still open to suggestions...why not?
  6. McSquirrely

    Brewing with Coconut

    I guess that could be method 'c', adding a small amount (to be determined) to each bottle at bottling time. Perhaps 2 teaspoons? That would be easy enough, I suppose. Since there are 6 tsp per ounce, (a shot glass is ~1 oz) I'd need to figure out a way to measure out the 2 tsp accurately, 12 times. Or, drop 12 x 2 tsps. (4 ounces) into the LBK a week before crash. It so happens the wife does have a 4 oz bottle of the extract - IF I can talk her out of it.
  7. McSquirrely

    Brewing with Coconut

    So, I have two widely different methods to consider here: a) using toasted coconut in a hop sack at mid-ferment point (give or take) OR b) use a coconut extract like I did when I made my variant of MRB's 'Nilla Porter. I tasted a young bottle of my 'Nilla variant last night and it was what you'd expect of a porter drank too young - except that the vanilla flavor was almost impossible to detect. I had used a bit more than the recipe had called for (2+ tablespoons) because I always add extra water to the LBK to make sure I fill 12 bottles full (740 ml). But without knowing the recipe called for vanilla extract (McCormicks, a top brand) I'd been hard-pressed to know it was in there. If coconut extract is the same, it must take a good amount for even just 2 gallons. Thanks for responding, k
  8. McSquirrely

    Brewing with Coconut

    Rick had advised me last week to store the bottom half of my large can of Muntons extract with vodka on top, under plastic wrap, in the fridge. I had the plastic but not the vodka. It's 28 miles to the nearest liquor store. I've been reading as much as I can on beers with coconut and I think I just have to do this, sooner rather than later - thanks for responding, g
  9. McSquirrely

    Brewing with Coconut

    The 'beer as usual' must have been a porter. MRB American Porter? Also, I was a bit surprised you added both the coconut and the vodka. Pouring booze into the lbk seems....odd. But I don't imagine it was very much, just enough to cover the raw coconut? Thanks! If I can come up with something that comes even remotely close to what Santiam Brewing has concocted I will be happy. AG brewing would probably be better - but I'm not there yet.
  10. McSquirrely

    Muntons vs MRB?

    Not to be disloyal to MRB (to whom I owe everything I know, almost, about brewing) I was forced to pickup a can of Muntons recently for brewing. I ran out of extracts and had a keg about ready to go when I found a 1.5 Kg can of Muntons in a hardware store recently. Nickfixit and I have been discussing it here. I decided to brew today, rather than tomorrow, because it's snowing like crazy outside and we often lose our power when it does. I didn't want to see the snow prevent me from brewing tomorrow so just as soon as I had my batch bottled this morning I set right out to brew this experiment (no recipe!) with the Muntons. I halved the can 'cause the 1.5 Kg is about double what a standard MRB can holds. So, 1# of dme, ¾ cup of agave nectar, 2 MRB booster packs and ½ can of Muntons later - boom! Wild Coyote 1 is in the keg. I. Brix was measured at 16.5, I. Grav at 1.068. Color: very light, oddly, but nice. It's odd too that Muntons states the beer is usually done fermenting in 4-6 days!! I'm staying with the 14-day regimen where I'll check the brix, then check it again on day 18 and crash if it's stable.
  11. McSquirrely

    Muntons vs MRB?

    Day 6 Brix reading on the 'Wild Coyote' this morning was 9.0, down from an initial 16.5 at kegging. I was concerned because this recipe (pitched with the Munton proprietary yeast) did not seem to exhibit much of a 'high krausen' - at least not like my previous 11 MRB recipes did. But already the alcohol in solution is pretty high given just one week. This will require careful watching to see how much more (if any) brix and gravity changes from here on out. It's still very cloudy, to be expected at day 7, but wow (!) did the gravity fall on this one!
  12. McSquirrely

    Wheat beer info

    aww...shucks...I guess I had to post the 'good news' somewhere.....
  13. McSquirrely

    Wheat beer info

    Great news for homebrewers! According to Space.com: Our Milky Way galaxy will survive in its current form a bit longer than some astronomers had thought, a new study suggests. The monster collision between our Milky Way and fellow spiral galaxy Andromeda will occur about 4.5 billion years from now, according to the new research, which is based on observations made by Europe's Gaia spacecraft. Some prominent previous estimates had predicted the crash would happen significantly sooner, in about 3.9 billion years. This should insure we have plenty of time to 'age' our most age-benefitting beers! Whew - 😎
  14. Brewing calculator - now that's a link having!  Thanks  😎

  15. McSquirrely

    First taste

    Then I spoke incorrectly. My 'regimen' is to check Brix & Initial gravity after topping the wort in the keg, just before the pitch, then again at Day 14 or 15, and again at Day 18+. If there's no change in Brix from Day 15 to 18, then I crash. I do not check the Brix after I put the keg into the fridge, cause I figure I have stopped fermentation (if it hasn't already pretty much stopped on its own). But I guess I could if I need to, by sampling out some into a shot glass and letting it warm to room temperature first? I do use a cue tip (dipped in the sanitizer) to swab the inside of the spigot before I bottle - something I saw on a YouTube video which made a lot of sense and is easy to do.
  16. McSquirrely

    Muntons vs MRB?

    As a 'wild coyote'. I don't really know what to call this because it began life as a Canadian-style light lager when I upped it with the DME and agave. It's not dissimilar to what I did with a can of MRB American Lager and that particular experiment turned out delicious (my Sweet 'lil Holga' which I have now made three batches of). I really am winging it here, not something I would ever recommend to a new brewer who wants to really learn about brewing the different styles of beer. I think I drive Rick nuts with my 'mad scientist' method of brewing which seeks only to find ways to make something that tastes good and looks good in the glass at the lowest possible price per gallon.
  17. McSquirrely

    Muntons vs MRB?

    Whoa! Vodka? lol You're probably absolutely right, Rick, but I have no such thing in the house and town is 28 miles away. However, I recapped it with a sanitized MRB cap and refrigerated it immediately after I poured out the top half into the empty MRB can (also sanitized). I'll be using it soon in Coyote 2, in about 9 more days. IF I get to town before then - well, that's a great excuse to pickup a bottle of vodka! 😍 but I did take your advice partly: I've removed the cap, stretched a layer of cellophane over the opening and recapped. Seems the most prudent thing I could do at least. Thanks, R
  18. McSquirrely

    Wheat beer info

    Let me take a guess here, Nick: These beers, being made from wheat, do not need any help to build a lasting head? Also, not sure of this cause I haven't really tried brewing a Weissbier, the characteristic banana flavor does not sound at all appealing to me. Do you like this flavor in a beer?
  19. McSquirrely

    First taste

    This model is supposed to compensate. But I'm taking both readings probably within a 5-10 degree window: 1) upon kegging, before the pitch and 2) just before crashing, around 68-70F. Each sample comes out of the spigot. Of course, everything's approximate.
  20. McSquirrely

    Bottled now...

    That's 1.5 oz shot/bottle of Starbuck's espresso beans that I grind at home. So 12 x 1.5 = 18 additional ounces which filled the 13th bottle and still left me a half pint!
  21. McSquirrely

    Muntons vs MRB?

    Yes, it is. It's about 1/2" taller than an MRB Diablo can, same diameter. The Munton's Premium Lager which is in their 'Canadian' line. The cap on this Munton is the cap off the MRB St. Paticks can (which I used to measure out half of this can). I have this (left-over half) in the fridge for my next batch. I bought it rather than the Coopers because it was on sale for $17.98; the Coopers was $2 more. NickFixit left me a link to their site where they sell a lot of different extracts, like MRB. The store where I found mine had only 3 choices. Like MRB, it includes a propriatory yeast under the cap.
  22. McSquirrely

    Bottled now...

    Finished! Bottled my first attempt at an espresso stout with beef: I used the MRB Sunday Morning Coming Down recipe, tweaked it with some adjuncts, and with the 1-½ oz shot of espresso per bottle (x12 bottles) was able to get 13 full PET bottles. Goody, goody. O.G: 1.064, F.G: 1.021 = ~5.4% abv. I tasted the shot glass sample used to check final gravity and it may be the best batch of beer I've made yet. 😋
  23. Sometime back, I commented on someone's cool beer mug, (wish I could remember, but it's been awhile). Anyway, we only have one style, the standard pub mug with straight sloped slides. I've noticed quite a few different styles posted here since joining the forum, different styles for different types of beer, it seems. Was wondering: how many of you guys own multiple styles of mugs and which style of mug do you prefer with different types of beer? Is there a reason for the different styles (other than 8 oz size glasses for beers > 8.5%, etc)?
  24. McSquirrely

    How many types of beer mugs do you own?

    Here's a mug with a handle - tho technically, it's probably better for Lynchburg lemonade drinks than beer. But I'm not picky and this held our 'Brrr's' just fine.
  25. McSquirrely

    18-Day Fermentation?

    Lately, I've been checking my brix values on the 14th day of kegging. I've noticed with at least three of my batches, brix values had stabilized by the end of the second week of fermentation in the LBK. Never-the-less, on only one batch (my first) did I not let the process continue to day 21. My question is this: IF Brix values are stable from Day 15 - Day 18, why not begin the cold-crash then instead of waiting another 3 days? Just curious -
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