Jump to content
Mr.Beer Community


Community Members
  • Content Count

  • Joined

  • Last visited

Posts posted by dpip75

  1. I just use a five gallon pot. I collect 3.5gal of wort and boil down to 2.5 gal. That is up to the Bottom of the word Quart on your Mr. Beer keg. I just pour until there is just sludge. I might get a keggle from my lhbs. If I bring him a keg shell he will have one made for me for only 25 dollars. I wouldn't worry about a thermometer on the pot. One can make great beer with a digital probe thermometer ($9.99). I mean just boil the beer right? Lol! Hoppy brewing Header75. By the way 75 is a good # I named one of my amber ales 1975, tribute to the year I was hurled onto this rock.

  2. First i must ask is the reason for spigot because of weight and pouring issues or keeping the residual turd out of your keg? I would not waste the time or effort. More than likely you will soon move onto a bigger pot, so just wait. Pouring everything into the ferm. keg is not a bad thing. Use half of a whirfloc tablet at the last 15 min of boil. More importantly, after 5 to 7 days please drain from one keg to a clean one. This is key for a great brew. You can dry hop or spice here if desired. Also prevents off flavors from primary yeast cake. Hope I helped.

  3. I did a 60 min continuous hop APA with Centennials on the 4th of July. I did a first wort hop for the bittering and then scheduled out a certain weight within certain times throughout the hour. I broke pellets and dropped in hops the whole 60 min. It was fun and smelled great! The beer is now in the secondary after dry hopping with 1oz of Centennials. Can't wait to taste this one.

  4. Here is a red ale recipe. batch size 2.4 gallons. That is at the bottom of the Q on the keg.

    Yeast: 1/2 of a sachet of Safale US 05

    1 can of Bewitched Red Ale HME
    1.5# amber DME
    .25# crystal 20
    .25# carapils
    1 oz Hallertau

    bring 1.25 gallons of water up to 160 and drop in your grains. Steep for 30 minutes and maintain at 150 to 160 degrees. remove grains and place in a strainer over your pot. Then run clean 170 degree water very slowly over your grains. 4 quarts is plenty. Bring you water up to a boil remove from heat and add your DME and mix well return to heat and wait for the hot break. Do not leave the stove after adding your DME. boil for at least 30 min or an hour. Remove from heat and add the Mr. beer HME and finishing hops. Hope this helps. I have more recipes if you want them. :)

  5. Welcome!! :woohoo: You can read recipes on this sight or others and then get a better idea of how to create a recipe. You can use DME and steep some grains (carapils and maybe some crystal malt) with your Mr. Beer ingredients. You can also do a finishing or a dry hop. The limit is endless when it comes to making beer. Go for it and have fun! :chug:

  6. I am putting it in the mini fridge when I get the temp right. In the meantime I am chilling the keg in the fridge so I can pitch 1/2 os the 11.5 gram pack of yeast. Or should I just pitch the whole thing for 2.4 gallons? :unsure: That seems a bit much to me, and I don't want any eruptions ya know. :laugh: Any way thanks for the encouragement, and it smells wonderful in here! Starting another brew know! :woohoo: :chug: :party:

  7. I am doing a Cowboy golden lager refill using 1# of pilsen light DME, 1# extra light DME, mashed .25# crystal 20, .25# carapils, 1.5 oz of centennial hops, and Saflager S-23. I am doing the boil now and so far i have had to extend the boiling time due to too much water and no hot break yet. Going for 90 min. Adding the cowboy HME at the end. Going to drop centennials the last 20 minutes continually.

  8. bpgreen wrote:

    What's the humidity like where you are? If the humidity is low, you can use the "wet t shirt) approach that works in much the same way that a swamp cooler works. Basically, you put the fermenter in a pan of some sort (maybe a cheap aluminum pan from the dollar store), put some water in it and drape a cloth over the fermenter, with the ends sticking in the water. The water wicks up the cloth and evaporates, cooling off the fermenter. It might cool a little where the humidity is higgher, simply because of the water, but in low humidity areas, it can drop the temps pretty dramatically.


    You got it right bpgreen. ;) I take the shirts off at night because it does get down to 69 or 70 degrees with the ac running. ;)

  9. bigd wrote:

    dpip75 wrote:

    Congratulations Dave! How is being preggo going?

    The name's Doug ;)
    The wife is doing good thanks for asking. Only 8 more weeks left :woohoo:

    DUH!!! :laugh: :laugh: :laugh: My bad bud! I know your name is doug. I sincerely apologize. Too much partying in the past does that. I call my kids the wrong name all the time. :laugh: Glad to hear everything is good. The best day of your life is right around the corner. :chug:

  10. I have central air and it is still so hot out side it struggles to keep the apt at 78 so I use the this method. I drape the wet shirts on the kegs during the hotter hours of the day. I have an inch of water in the containers and I rotate a frozen jug of water at the beginning of the day or whenever the melt. Kegs are staying in the low 60's. :)Cold_chamber.jpg

  11. Good looking beer, awesome shirt! I did a brown ale with Magnum for 60 min, simcoe for 15 min, citra at flame out, and then dry hopped with simcoe. It is chocolaty and nutty with a pine-like citrusy finish and seriously may be one of the best beers I have ever drank. I think dark beers and hops are great together! Congratulations Dave! How is being preggo going?

  12. EEEWWWWW!!! :X I just threw up in my mouth! Never in a million years would I taste or brew that. I just keep asking myself, why? Just drink a good beer with the oysters. But brew them, let ferment and then drink? It's salty, it's briney... dude, call Andrew Zimmern from Bizarre Foods to drink that S@#%! :laugh: No offense just my opinion. :laugh: :laugh: :laugh: :laugh:

  13. If you want a big beer and use 3 cans, you should use the pale export UME. Then add some hops commando after 5 to 7 days when the foam on top or Krausen is gone. When you top off your keg fill to the Q marked for quart. That is what I would do. Also go buy a hydrometer. It is soooooo worth it. Welcome G-Rantula!!! :gulp:

  14. Kealia wrote:

    I just brewed that last weekend and the sucker has gone krausen crazy and hasn't stopped. Expect to see it foaming up quickly!

    Glad you changed your avatar! :laugh: Golum is scary! :ohmy: I like the name for your brewery too. :chug:

  15. Here is the recipe guys. I guess thelink only works because I am registered with Brewmasters warehouse. Sorry!

    Yeast: Wyeast Irish Ale

    Fawcett optic pale 12lbs
    Crisp roasted Barley 8oz
    Simpson medium crystal 8oz
    Weyermann cara munich III 8oz
    Crisp Chocolate malt 8oz
    Aromatic 8oz

    Chinook 1oz First wort hop
    Chinook 1oz 30 min
    Fuggles 1oz 20 min
    Kent Goldings 1oz 7 min
    Fuggles 1oz flame out

    IBU 58.9
    SRM 40.09
    ABV 8.12
    OG 1.085
    FG 1.023

    Sorry about the delay. I didn't realize it wouldn't let you guys in. I ordered yesterday so...... :laugh:

  • Create New...