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About JediJunkie247

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  1. I started on the old-school Mr. Beer recipes, and they all said stir. So, I stir.
  2. Oh Great Hatted One, I beseech thee! Please enlighten me as to the recipe that concocted such a brew.
  3. "JohnDubya" post=376889 said:I'd crash it for 3 days. Most everything that can, will settle out by then. Just don't jar/jiggle/shake the jugs when u take them out to bottle. Thank ye kindly. The jugs are actually what I'm going to bottle it in. I've got a Slimline container from Wal-Mart I use to cold crash in.
  4. Well, tomorrow marks 3 weeks this has been in the LBK. I'm going to hold off another week to do anything with it (works out well since I'm working this week and don't have the time). I got two 1-gallon jugs from my brew shop, figured I would just bottle this one as a still cider. Before I put this one away for the long term conditioning, I was going to cold crash it to let everything settle out. With this particular recipe, how long should I leave it in the cold before transfering it to the jugs?
  5. Golden Wheat was the name of one of Mr. Beer's unhopped malt extracts before the switch to the pouches. We're talking old-school Mr. Beer recipes.
  6. Congrats on your first brew! And welcome to the obsession! BTW, you're father-in-law was probably trying an age-old tactic. By telling you it probably wouldn't be any good, you'd start to doubt. Then when the beer was ready, you wouldn't want to drink it because of said doubts. He would then swoop in and offer to "dispose" of it for you. I've seen this happen many times. Homebrew can defintely play on one's senses. :woohoo:
  7. Another question, as this is my first cider: How long should this stay in the LBK? It's not that I'm concerned about time (I've got plenty of brew to get me through the summer, as I was planning this for fall). I just wanted to get an idea of what to expect. Also if leaving it in the current fermenter is fine or if I'll need to transfer to a secondary.
  8. Research and never stop learning. The more you know, the better you brew. Also, sanitize like you have obsessive-compulsive disorder. Always better to be safe than sorry.
  9. "JohnDubya" post=372620 said: That yeast will not ferment down as far as wine or champain yeast. It will still be a good cider, but the ale yeast will leave it lots sweeter. You said your wife wanted it sweet, right? (or was that a different thread... LOL) Wasn't me. Though I thought a while back about doing this for my wife, but then she tried hard cider and didn't care for it. Oh well, more for me, I guess. As for the yeast, it's what I had on hand and needed to use up. And I don't mind if it turns out sweeter. I've had drier ciders before, and they didn't really do anything for me.
  10. Time for an update on ye olde Witbier. I've had this in the bottle since April 12. I kinda flubbed the original recipe a bit (forgot to add the hops). Still, I figured it was time to crack one open and give it a try. Let's just say it was a good thing I was sitting down before I took a taste. This turned out so well, I went weak in the knees. Even without any additional hops added, all the flavors were there. The orange peel and coriander really shine through on this one, and the Belgian wheat yeast gives it a nice taste. All in all, I'm pleased.
  11. Well, I made this one up on Monday. I tweaked it just a tad. 2 gallons Kroger brand apple juice (no preservatives) 2 pounds light brown sugar 1/2 pound lactose 3 tsp pumpkin pie spice Safale S-04 English Ale yeast It's been steady at 65 degrees in my brew cooler. Nice bit of fermentation going on.
  12. "JohnDubya" post=370406 said:Apple cider works, just use little over 2 gallons of it to get 2.13 in the LBK, I've done it. Just make sure it's preservative free. Thanks.
  13. "JohnDubya" post=364354 said: Nong Cider, pumpkin pie 5 cans of apple juice concentrate 2 pounds white sugar 1/2 pound lactose 3 tsp pumpkin pie spice 1 pack Champaign yeast. Ok, here's something for y'all to ponder and give me some feedback on. Instead of the apple juice concentrate, I was thinking of using actual apple cider. In doing so, would I need to adjust the above recipe aside from the juice substitution? Would I need to change the sugar/spices, or just throw in as is and let 'er rip?
  14. "Jim Johnson" post=364708 said:use screwy's caculator the beer styles and carb % are at the bottom of page http://www.thescrewybrewer.com/p/brewing-tools-formulas.html +1 on that one. You'll find a lot of helpful information on screwy's site.
  15. Sounds good then. Looking a the recipe, its jogging my memory and looks about like what ydag sent me. Thanks.
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