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About cpelsy2k1

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  1. Good Morning Everyone! I brewed up a bit of a crazy rendition of the Cold Morning Maple Wheat recipe last night: - 1 can whispering wheat - 1 can linebacker doppelbock - 1 packet of booster - 1 Packet Tettnanger Pellet Hops - 2 packets of dry yeast - 32 oz of pure 100% maple sugar So I put the yeast in at roughly 9:00pm last night and measured the OG at 1.080. I went to check on it this morning at about 7:00am and the yeast hadn't started doing its thing yet. I'm slightly concerned that the OG is too high to pitch the yeast. Roughly when should i be worried that this has occurred? And if this is the case should i re-pitch with a different yeast? Thanks!
  2. I was thinking the same thing with pumpkin - it probably doesn't have the sugar level of some of the canned fruits that make the krausen go nuts. Thanks for the input!
  3. Hey Everyone, Quick question. I started a batch of pumpkin lager yesterday, but added 3 times the pumpkin puree as the base recipe calls for. My recipe is as follows: 1 Can West Coast Pale Ale HME 1 Can Mellow Amber UME 1 dry yeast packet 1.5 Cups Brown Sugar 3 Cans Cooked Pumpkin Puree (around 16 oz.) 6 Teaspoons Ground Cinnamon 1.5 Teaspoon Nutmeg I put this brew in the keg on Friday night and while the yeast has gone to work and there is a thin layer of krausen on top, I was expecting alot more krausen given whenever I've done a beer with fruit in it in the past I've always had to watch closely to ensure it doesn't overload the keg. Any thoughts, comments?
  4. I brewed up king's nectar last month and most of the advice on this forum said theres not much of a difference between muscat grape juice and a white grape juice concentrate. I used an organic white grape juice in my batch, its currently conditioning, but hoping it turns out great!
  5. Do yourself a huge favor and buy a new keg every couple of months to build up your pipeline. New kegs are $10 so its hard to not justify having several floating around. I've got a pipeline of 3 now going and I have a schedule of starting and bottling 3 beers a month. Typically I like to have 1 big brew or "long term" brew that will need to condition for 3-6 months and one that only needs to condition 2-4 weeks. That way I can at least try one of my brews every month at the minimum. That being said if you're inbetween brews go to your LHBS or grocery store and pick out some crazy, exotic beers that you've never tried to see if you like them and what ingredients they have in them (they often tell you right on the bottle). Your imagination can then run wild! Happy brewing!
  6. Just a thought on orange zest and coriander seed, you mentioned you got them at your LHBS which is a good resource, but don't forget you can buy oranges (just use a peeler to get the zest) and crushed coriander at your local grocery store. It will probably save you some money on these types of ingredients. Also I just finished a german hefe with orange zest and coriander, its absolutely outstanding!
  7. Welcome! I'd repeat all of the above, get a hydrometer and stick to 3 week fermentation, I've done this every time and had great results!
  8. I actually starting tasting a sample from my brews after primary fermentation was done after my second batch per advice from this forum....Best idea ever! First, it can help you determine if primary fermentation is complete (of course thats what your hydrometer is for if you have one). Second, it can give you an indication of the final taste of the beer. I sampled a bit of my shocktoberfest which was easily good enough to just pour straight from the keg and now i have to wait patiently for six months! Hmmm on second thought maybe you should only taste beers that you'll have to wait a few weeks for because anything longer is just unbearable!
  9. Welcome, where are you in the Finger Lakes region? I am in Rochester, NY. Western NY is a great place to be for beer and wine lovers, I'll be down in the finger lakes many times this summer doing some wine and beer tasting!
  10. Hope it turns out well - that could be the best recipe name for a beer ever!
  11. I just brewed up the shocktoberfest in order to be ready by October. I realized after doing a couple of batches with liquid yeasts that for me in Upstate New York I can't really brew beers with certain liquid yeasts in the summer without resorting to setting up coolers as described above. Therefore I've decided anything that requires a fermenting temperature below 60 degrees gets brewed in the fall/winter/spring. That being said if you live in a place where houses have basements don't underestimate the value of your basement for fermenting with yeasts that require lower temps. I have a digital thermometer on each floor of the house and my basement is usually 10-12 degrees lower than the first floor of the house, which kept my shocktoberfest fermenting at the appropriate temp!
  12. Sounds like you already got through the phase where you were at risk of a keg explosion. Whenever you use a large amount of fruit in your beer just be sure to check your keg to see that it isn't bursting at the seams! Also next time around you might want to try two cans of HME with 2 cans of fruit, i did this with 2 cans of Canadian draft and 2 cans of blackberries and it turned out a mighty fine brew!
  13. Oops, i meant to say Bavarian Dark Wheat: 1 Can Whispering Wheat Weizenbier HME 1 Can Mellow Amber UME 1 Packet Dry Brewing Yeast (under lid of HME) 1 Packet Argentine Cascade Pellet Hops Also I only used the rind from the grapefruit using the same instructions you would find in a recipe using orange zest (Cut into strips, removing white from rind). Anyway I'll let everyone know how it turns out!
  14. Good Morning Everyone, So I've been mulling putting some grapefruit rind into a beer for some time and I was getting my Bavarian dark wheat prepared last night and I thought what the hell I'll give this a try: 1 Can Whispering Wheat Weizenbier HME 1 Can Mellow Amber UME 1 Packet Dry Brewing Yeast (under lid of HME) 2/3 Packet Argentine Cascade Pellet Hops One large grapefruit rind 1/4 cup of light brown sugar 3/4 teaspoon of crushed coriander If nothing else it will certainly be interesting. I'll post first taste pictures when I'm done - has anybody ever tried grapefruit rind before? If so how did it turn out?
  15. Good Afternoon Everyone! Is there any difference between the Mr Beer Hard Cider Keg and the Mr Beer Beer Keg (other than color of course). I bought a third mr beer keg and I want to do a hard cider recipe next month, but I wasn't sure if there was any difference. Also assuming there is no difference, I'm guessing its not a problem to brew hard cider and then afterwards brew beer in the same keg as long as you clean it out real good after each batch right? Thanks!
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