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Showing content with the highest reputation since 07/08/2020 in Posts

  1. 6 points
    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.
  2. 3 points
    So 3 beers into the evening while grilling a flank steak, I thought its going to rain and be cooler tomorrow so you should brew! Good idea, except you've had 3 brews and now you're weighing grains and brewing salts, hooking up pump and controller stuff. Brewing a hoppy Wit to have a change of pace from pale ales. Crap, I'm whipped from golf and heat, and hope my hasty prep will do for a morning brew session. Think I'll add some extra coffee for the morning session. Hitting the rack now.
  3. 1 point
    That would be a reason to despair. Of course, if one was a Buckeye, that would be a reason to commit suicide. Of course, I'd have to take time out from my pizza deliveries if I was a Buckeye. Spartans deliver subs...
  4. 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.
  5. 1 point
    Looks like my finances are improving, and I'm probably going back into the brewing hobby come fall. One beer I'd like to clone is: https://www.lexingtonbrewingco.com/products/lexington-brewing-company/kentucky-tequila-barrel-wheat It had an amazing flavor of agave, with a hint of lime and wheat. It's been a while since I've had it, and would like to try to make something similar. I'm thinking about starting with the recipe for "Lock, Stock, and Barrel Stout", and change Bourbon to Tequila, but obviously need to change other aspects of the recipe. I'm open to suggestions on this one. Note that I don't want to overpower the wheat part. I want more the tequila and lime flavor. Here is the recipe for LSB, and my thoughts on what to change. I'm VERY open to suggestions. 2 Cans St. Patrick's Irish Stout - Change to 2 cans of Bavarian Weissbeir, or one Bavarian Weissbeir and one Aztec Mexican Cerveza., just because "tequila" aned "Mexican" 2 Packets of Dry Brewing Yeast - no change 3 Packets of BrewMax LME Smooth - Change to 3 packets of BrewMax LME Pale, 3 packs of Golden, or mix of Pale and Golden 1 Packet of Munich Malt and 1 Packet of Chocolate Malt - Change to One Pack of Pilsen and one pack of Vienna, but I'm clueless on this one 2 Packets of Flaked Oats - Thinking no change to this one, but might change to Corn 2 Packets of Fuggle Pellet Hops - Open to ideas. Just don't want a lot of hop bitterness on this recipe 2 Packets of Oak Chips - no change 3 Hop Sacks - no change 1 Packet of Nottingham Yeast - no change 1 Packet of No-Rinse Cleanser - no change Add - zest of two or three limes. Not sure how many, leaning toward three, or two plus a bit of the juice Unfortunately, I don't have access to Facebook, so I can't ask the Mr. Beer brewing team for their suggestions. If someone could post this on their forum and let me know their response, I'd appreciate it. And as always, I appreciate the idea of the team on this forum. Miniyoda
  6. 1 point
    I have no idea what the abv would be. Dont tell anyone, but i dont use MRB products... but i would do: one can cerveza 1 golden 1 pack vienna 1 pack wheat 2 pack flaked corn 1 shot of agave amarillo the whole way through us-05 3 grams of lime zest at secondary 1 wood spiral soaked in tequila
  7. 1 point
    Although I'm having a difficult time imagining how key lime, agave, tequila, and oak flavors would mingle, I think you're on the right track with your idea. The only suggestion that I would make might be fermenting with a more characterful yeast -- maybe a West Coast ale yeast, BRY-97 or something similar? You could also have fun with some interesting hop additions but that would be up to you. Good luck with it and welcome back to brewing!
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