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Brew City

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  1. My recipe followed Sirius' recipe pretty closely. The lemons determine how much lactose I use. My last batch could have used extra lactose, as the lemons were out of season and were a little more tart than in-season lemons. It's a good recipe, and I highly recommend it.
  2. It's all about the hops. I've experimented making IPAs with different types of hops and have loved some of them and hated others. Centennial is one that I have fallen in love with and immensely enjoy. Even though the brew comes back at 60 IBUs, the flavor and aroma that the Centennials impart on the brew are such that it balances out the bitterness and makes for an awesome drinking experience. I've tried making some IPAs using Cascade hops and Cluster hops. The one using the Cascade was okay and I didn't care for the Cluster at all.
  3. First pour took place last night. This is a DARN FINE BEER! I don't think it is that similar to Spotted Cow, but man was it good. It's the smoothest beer I have made, and it went down WAY too easy. It's my wife's favorite that I have made and is definitely in my top 3 at this point. I'm glad I made 5 gallons and will have to get another 5 going in the coming weeks. :gulp: :gulp: :gulp: :gulp: :gulp: :gulp: :gulp:
  4. I don't know if you'd ever be able to get spot on with an all grain "clone" of this recipe. Maybe you could find a good AG Oktoberfest recipe and swap in some Wheat malt in place of some of the listed grains and that would possibly get you close. You could use the Sterling hops for the bittering/aroma/flavor. Keep me posted how your search/experimenting goes. This is my favorite MB recipe and I would love to try your recipe if you develop one that you like!
  5. Well done, Whale! I can't wait to hear the results of your first tasting.
  6. packerduf wrote: agave wrote: Is it just me or are there others who agree with me? Most Mr. Beer recipes without booster taste great, but the booster always gives an alcoholic (as in raw alcohol) after taste that I don't quite like. This remains, no matter how many weeks the beer is conditioned. Which brings up a another question.....what the heck am I suppose to do with the six bags of booster I have laying around? I'd take them off your hand! I use them to make hard lemonade.
  7. FrozenInTime wrote: You've probably seen this, but this is what I look at: http://www.brewsupplies.com/hops_reference_chart.htm http://www.freshops.com/hops/variety_descriptions I have not done much other than what is normally recommender, but someday... LOL Good Luck :laugh: I use these two links, but Palmer/Zainasheff's Brewing Classic Styles has an awesome hop chart in it that I like to use best. I haven't found it online, so I can't link it up. It's a circle graph and it is divided up by the hop characteristics. Each hop type is plotted onto the graph by characteristics/flavor. If you're looking to brew a beer with citrus characteristics, a quick look at the chart will tell you what hops to use. If I can find that anywhere, I'll definitely post it.
  8. Regarding the lid coming off: Fear not... some of the best beers brewed commercially (in my opinion) are brewed with open fermentation. Just clean up the lid, sanitize it, and put it back on. In all liklihood, your beer will be fine from this aspect. I hope that the Onestep issue works out. Let the beer run its course and hope for the best!
  9. If you do get the small wort chiller, let us know how it works. I haven't seen a mini-version before.
  10. That's not a bad price and would probably work fine. I don't know if it will give you better results than an ice bath with a MB sized batch. If it were me, I would save up and wait until you start doing larger boils (even if you boil the full wort for a MB sized batch) to buy a larger chiller. Since you're using a 3 quart pot, the ice bath is going to be very effective at cooling down such a small amount of wort. If you have a lid, put the lid on the pot and that will keep the unwanteds out. That will get it cooled down just as quick, if not quicker than a wort chiller. JMO.
  11. beerfanfrombuffalo wrote: Yeah I talked to an engineer at my work about baking bottles...he said dont worry nothing will happen..same thing kedogn said, the heat that they are made...350 wont weaken them. Awesome! Thanks Kedogn and Beerfan, for the assurances. I might have to start trying this. It would definitely save on time and some mess on bottling night. Prost!
  12. truckndad wrote: grantingalls wrote: also, woun't one way to avoid thermal shock be to palce them in the oven then turn it on so that they heat up as the oven heats up rather than put them in a preheated oven? That is my understanding and why I do it the way I do. I don't know that I would trust them for a week though. I haven't heard of anyone who waits any longer than overnight. Hey truckndad - have you ever had problems with the baking pricess weakening the bottles? That's always been the one negative I've heard from baking.
  13. I wouldn't add the brine. I would think that might give some interesting (in a bad way) flavors to the beer. You could add the peppers in a secondary fermenter and leave them in there for the entire secondary. Depending on the taste at bottling, you could place one in each of the bottles. That would pretty effectively give you the pepper flavor in the beer. Keep us posted with what you do. I've always wanted to try to brew a jalepeno beer but haven't taken the plunge. Basic Brewing TV has a video podcast about adding peppers to beer. Check it out: http://www.basicbrewing.com/index.php?page=september-30-2009-chili-beer-experiment
  14. olorin wrote: If you're not racking to a secondary, the dry hopping becomes a much easier option. Just dump in your hops after krausen is settled. Just a thought. It looks like a good recipe. One of my earlier Two Hearted attempts came in at around 5% ABV, and it was delicious. The lower alcohol content didn't seem to hurt it at all, but it was quite a bit different from an actual Two Hearted Ale. I may just have to do that. Thanks for the advice olorin!
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