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  1. mnstarzz13 wrote: yankeedag wrote: I think I'd go .50/.30/.20 with the hops. Given that there is a decimal point showing and they equal 1.0 I think he is suggesting oz's of hops to use not boil times but if that is so, that would be a bit high. YD? Just realized the decimal points lol. Oops, my mistake. I still think larger late hop additions would be best IMO. A whole ounce used in that fashion would be good. You could even dry hop if you wanted. Again, just my two cents. Whatever you do I'm sure the beer will turn out good.
  2. Use a whole ounce and do late hop additions. I wouldn't go higher than 45 minutes for your bittering boil. I'd personally (just my opinion) do either 45 min and 10 min or 40 min and 10 min. It'd be more aromatic and flavor from hops than bitter. It would let the malt come through good too without being malty. It'd be pretty balanced with a toughly hoppiness.
  3. 50/30/20 was for boil times. 50 minutes, 30 minutes, 20 minutes. I said 40 minutes then 10 minutes with the ounce split .5oz each boil to achieve a nice bitterness (probably between 25-30 IBU's but I don't have my Beersmith handy). Bitterness comes out more in longer boils and the flavor and aroma from hops are achieved from shorter boil times with larger hop additions. Thus, giving you the tasty "hoppiness" without the big "bite" (strong bitterness) that you get from longer boils. I typically do 60/20/5 for standard boils but I like getting creative. I'm going to be brewing a session amber ale with nugget and Amarillo hops. I'm doing 40/20/5 with larger hop additions and less boil time to get that hoppy taste and aroma with not all that huge bite. Cuz amber ales should still have a good malt flavor.
  4. Yankeedag has a good point. You probably want more aroma and flavor from the hops more than you want bitterness. 50/30/20 would probably have more hop taste less bite. I personally think you should just bump the amount of hops up a tad and do two boil times of 40 and 10. That'll give ya enough bitterness, nice hoppy taste and aroma. The steep sounds good. Maybe bump the temp up to 155-160 to get more or those unfermebtable sugars out of them. This will compliment the DME, add a little sweetness and give great head retention.
  5. I don't really know anything about brewing an actual "light" beer as far as low calorie. I do know that bud light and miller lite and all the other light beers add cheaper adjunct sugars like rice and corn to give the beer alcohol without adding a lot of calories and body. That thins the beer and also gives it a typical American adjunct lager taste that almost every American macro beer has. It's a pretty complex brewing process to achieve the final product that macro breweries use. They use a lot less malt and hops also so it has the smooth not so much flavor taste and they carbonate the crap outta it to like a soda fizziness. My suggestion would be get some extra light DME and just add a pinch of hops (saaz would fit the bill) and make your light beer all malt. That way, it's quality and very simple at that. I bet a pound of DME in 2 gallons of water with about a quarter ounce of saaz would be a light beer with a better flavor. It'd probably be around 2%ish alcohol. The color would be super light straw yellow. You could prime the bottles with about 55 grams of sugar to get the fizzy carbonation that light beers have. If you wanted, you could steep a quarter pound of crystal 20L for a little more of a yellow/gold color and a pinch of sweetness. That beer would cost you about $8-$10 for a MB size batch. Beer over ice...I've seen some old timers do that. It does make me kinda cringe.
  6. Thanks for the positive feedback and nice pour pic. This beer definitely got about 10x better after it matured. The fruit was very dominant early on but mellowed a bit in the flavor (remained strong in the aroma) and the Citra hops made it's way forward more to compliment the nectarine flavor. With a clean pour like Swen had, the taste is quite delicious and complex. Hoppy with a kick of fruit in it without being too sweet. With a trub pour it's still good buy has a off flavor with the yeastiness and "homebrew" aftertaste. Very pleased with the result after 10 months. Wish I didn't drink half of them young lol. Live and learn. I'd do this again if it wasn't such a bitch to prep the nectarines and the clean up was pretty bad lol.
  7. Yeah the snow is making it's way over here now. Supposed to get 3-6 by tomorrow. I'm gonna try to find you a Victory Yakima Glory (myself one as well lol), a Troegs Mad Elf ale, and something else that you've never had. Probably another PA brew more than likely. Maybe a bomber of a good local IPA or maybe something totally different. I'll see when I make it to the beer shop.
  8. Awesome bro! I got a bunch of good packing material from all the online Christmas shopping me and the wife did so I'm confident your return package will arrive safely to ya. I gotta start picking the stuff I'm gonna send ya (craft brews I mean since I only have the two of mine to share).
  9. Dude. That is a beer right there. Is this a Dogfish Head 60 minute clone? If so, this one looks way hoppier. 60 min is 60 IBU's and this one look way higher than that! Which for me, there is never too hoppy! Good job this one sounds awesome.
  10. To be honest with you, if you want some killer body, head, lacing, and so on, add a half pound of some steeping grains before doing a boil. Steep some crystal (caramel) malt, or some sort of steeping grains (really depends on what kind of flavors if any you want added like sweetness, roastiness, chocolate, etc) for 30-40 mins in a half gallon at around 155-170 degrees. This will boost the body big time and head retention. If you want more abv and body with added maltiness, add a pound of DME. As yankeedag said, watch for a boil over. Be careful with added sugars like honey or brown sugar. They do indeed thin out the beer but more importantly can add some funky sweet flavors (cidery flavors) that don't taste all that good. I'd say use no more than half cup unless your using at least 3 lbs malt so it don't come through too much.
  11. That looks effing good man. Making me thirsty!
  12. You'd be amazed at what happens to "bland" homebrews over a couple months. I've read that spices take a while to come forward through all the malt and trub in young brew. I need to try brewing a spicy malty brew like this someday. I just need to brew something period lol been busy as HELL lately.
  13. Tabasco wrote: You can't make anything really budsy wudsy unless you lager, and like everyone has said (reminding me, too) use the right adjuncts. The suggestions for the mrbeer refills in here were good ones. Just look for the lighter colored, less hoppy ales, and I'm sure you'll like them. BTW, everyone .... I don't know if it's always been like this, but .... I got some Miller lite for the train ride home yesterday (yes, you're allowed to drink beer on the train, unlike the subway) ... it says "triple hopped" on the label. It's still a watery, lite, beer, but it does have some flavor for a pilsner. Still not sure what triple hopped means, but I'm assuming three hop additions during the boil, which is what I do. One of them must be a dry hop, because if you sniff a miller lite, you will smell some hops. Not heavy, but I guess because I make beer now, I notice these things. I thought it meant they used 3 hop pellets per batch lol All jokes aside, if I'm gonna drink a BMC light beer, Miller Lite has a pinch of flavor. It's not half bad if you get a draft of it.
  14. BMC not for me. IPA all the way! Get yourself some Sierra Nevada Pale Ale sometime and you'll never want a BudMillersCoors beer again. Then jump into some Dogfish Head 60 Min and 90 Min. Then you'll never drink a "light" beer again lol. If I want a light brew, I usually go for a lower ABV pale ale. Alcohol doesn't automatically make a beer good. Some of the best beers ever brewed are lower than 5% ABV. Some of the best hoppy beers are lower ABV cuz the less malt used will let the hops shine through. I'm done rambling lol
  15. I was provided with the basic St. Patrick's Irish Stout HME and booster kit for the experiment with the mystery powder sanitizer. I didn't use the booster so I came up with a lil' recipe to use the St. Pat's HME with. The recipe is on the first post in this thread I think. I just added some extra light dme, brown sugar and fuggle hops to it. I bet it'll be killer in a few months. It fermented very hot though and may always have a lil' yeast funk but the overal beer tasted good when tasted young. Smooth, malty, lil' earthy hops, cookie-like sweetness, very inviting aroma. Excited to try another bomber.
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