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Showing content with the highest reputation on 07/30/2020 in all areas

  1. 1 point
    Why not https://www.mrbeer.com/thomas-coopers-preacher-s-hefe-wheat-refill-pack alone in your LBK, or https://www.mrbeer.com/wild-wheat-recipe with a sachet of US-06? Personally, I'd either try the wild wheat route first.or substitute a Canadian Blonde HME for the CAL. From the description it doesn't sound like it would need the steeping grains of the Lock Stock and Barrel. This is probably a @Nickfixit question.
  2. 1 point
    I've been on this forum since 2012. First batch was mid-year, and I've been brewing since. Over 300 gallons brewed in over 130 batches. Yet, I still screw up... Evidence of that sits in front of me, a glass of uncarbonated Apricot Wheat with a 3.3% ABV. I brewed at the end of January, had some surgery, and then brewed at the end of February. Then, with Covid-19, I didn't think about brewing again until May, and didn't actually brew until late June. I do BIAB, and buy my grains locally from a place that is also on the web. During the pandemic, they closed to retail customers, so I waited. And waited. Then I noticed they had raised their prices significantly, whereas other online stores had not. As I contemplated buying when they were about to reopen, I priced out what I wanted there, plus at a few other places, and realized I could buy significantly more grain at MoreBeer. So I placed my order, and then began the travesty that is this batch. Because I do BIAB, I can mill the crap out of my grains with no impact. So I stuck a few cups in a blender, and had at it. However, I neglected to actually look at the results, i.e. pour them in a bowl and look at whether I had cracked every grain. Something in my head wrongly said "don't over grind". Wrong. That batch came in with an OG of 1.030 instead of 1.050. Yikes. Of course genius doesn't have any DME, so I let it ferment, my wife likes low ABV beer. When I added the apricots, I noticed a few chunks. Today, when bottling, those chunks clogged things up, and 3 bottles had to be done via the spigot directly, and at least 2 bottles were left in the LBK when the spigot clogged, which is why I am now drinking an uncarbonated, low alcohol, apricot beer at 9:30AM. I have since brewed an Oberon clone, a Two-Hearted clone, and another batch of Apricot Wheat, and all were pulverized. And I hit my numbers on each batch. Morale of the story - when you skip months of brewing, go back to your process, and if you have a new thing to understand, don't ruin a batch learning.
  3. 1 point
    Rick's short term memory is not good concerning Wolverine football.
  4. 1 point
    American Blonde Ale? I keep coming back to session beers that are easy to brew...
  5. 1 point
    Brew it. Best case scenario you get some tasty beer. Worst case scenario you've got a nice liquid to boil brats in.
  6. 1 point
    yes, just kegged a pale ale using hothead today. great for summer. you literally don't need temp control! hot garage got the brew up to mid 90's. finished in about 3 days, did a 3 day dry hop and cold crashed. should be some great tropical esters at that high temp. highly recommend in the summer.
  7. 1 point
    The YouTube video title is Traditional Eastern Norwegian Brew: Semi Raw ( part 1&2). Well worth watching
  8. 1 point
    I actually brewed a kveik a recipe from Austin Home brew Supply kit. But I kinda screwed up, I threw in a bunch of old malt, grains, lime and dme and I still have a 3 gal. keg I haven’t tapped, scared too. But my next adventure will be a more authentic one. Going by the BYO article and Video on YouTube of the same brewer who gives out more info on how he makes this specialty brew. Definitely a must see video, 2 part. He speaks English quite well too , but kept saying “ yep!” A lot. I won’t start my brew til September when it’ll still be warm enough for the yeast to react considerably. The Norwegian brewer was brewing his beer @ minus 12 celcius. That’s pretty cold
  9. 1 point
    Well I finally brewed the Tank 7 and it’s in the keg until I run out of the other kegs full of beer. I just want to Tank all of you for your support and tanking you for your patience for my very late response to this topic. I do have the recipe if any are curious. I’m tinking that I may tap that keg here in September or so but not sure just yet. So I really won’t know the flavor/ profile until then.
  10. 1 point
    I’ve basically given up on the liquid yeast instant pitch thing, they are too vulnerable and inconsistent with their labeling. I usually use a starter on all liquid or hit it before sealing the fermenter with a can of wort and maybe a pack of dry yeast if stuck. Seems the canned wort has been pretty effective for me. Even the new organic yeast brands along with Omega and other newer brands sometimes go lame too.
  11. 1 point
    Never heard of pink boots hop, but I do have a pair of waterproof pink boots I wear in the rain!
  12. 1 point
    Hey everyone!! I just got back from Uranus study and WoW! A lot has changed since I’ve been knee deep in my work! I wear a helmut when I’m out on the surface of Uranus not just because of lack of oxygen , it really is a smelly place!! Now everywhere I go here on earth people are wearing masks. Didn’t know that Uranus rubs off so close to home planet?? Anywho, hope everyone is still enjoying a great brewing moment with all the crazy things going on in this society. I subscribe to BYO magazine and the most recent issue is about a Norwegian brewer brewing a traditional Norwegian ale the old school way that dates back to the 1700’s. He’s also on YouTube 2 part video which I finally discovered yesterday. Very interesting magazine article and video. Already got my kveik yeast shipped from Norway, got one pound juniper berries and branches, alderwood and waiting for the month of September to arrive to begin the first attempt of this interesting concoction of Viking history!!!
  13. 1 point
    But does it taste good?
  14. 1 point
    This is effectively how I plan to get back into the hobby. If/when I get back into brewing, I'll do what I did when I first started several years ago. I'll start with Mr. Beer cans/booster, then slowly do their recipes with hops, then partial mash, and gradually grow back to where I was when I had to get out. I know I will make mistakes at first, but at least it will be with cheaper recipes, and hopefully have my skills back when I go on to the more challenging recipes or create my own.
  15. 1 point
    🤘🏻I like it! I think I might have to try some out in a hot El Paso garage once I get there. Have a standard brew in the fermenting fridge, and let the Kveik ride the lightning!
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