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Tobias

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About Tobias

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    Brewmaster in Training
  1. Used often i wits, brewing a wit today that uses flaked oats. Supposed to add mouthfeel and the hazy appearance of wits.
  2. Ive done 2 batches of AG Hefe and both were great at 4 weeks. REcipe for those that are interested: 3.5 White wheat 2.0 German Pilsner .40 oz Hallertau 60 mins .10 oz Hallertau 15 mins WLP300 Hefe Yeast Nice light easy drinker T
  3. A cooler with water bottles is what I use, can keep it pretty much where it needs to be temp wise. The high temp wont make it undrinkable, but I would get it into the the low 70's soon.
  4. I have the following hops left from other batches: 1oz Cascades 1oz Saaz 1oz Fuggles 1oz Magnum 1oz Northern Brewer Looking for an all grain recipe you guys might have. Just one note I dont care much for IPS's/stouts. Looking forward to what you guys can come up with. T Almost forgot I only brew MR B size batches.
  5. Carboys are easier to clean? Easier than sticking your hand in MR Beer keg with a sponge and cleaning it? Just curious I guess the perfect keg would be a glass replica of the MR Beer Keg...
  6. IVe done this once as well, used the second half 2 weeks later and it worked out great.
  7. SenorPepe wrote: Tobias wrote: The one cider I made the carb was very different from bottle (glass bottles) to bottle, but none had a high carb level. I was careful to measure sugar and still they all were different levels. Maybe its a cider thing. The next batch I make will be kegged so carb level shouldnt be an issue. FOund a recipe thats supposed to et ya close to a Woodchucks, gotta finish the beer in keg first though. Mind posting that one? I'm thinking of doing another attempt at cider...they've all come out good but not great. Well, actually, I love them all. But they're far off from commercial versions and the response from others has been...let's say underwhelmed. Sorry for jacking the thread; FWIW I've done a few apple ciders/wines and they seem to take longer to properly carbonate. I'd think you would have light to moderate carbonation after over 2 weeks, though. Here is the link to the cider recipe. http://www.homebrewtalk.com/f81/newells-groundhog-cider-woodchuck-amber-clone-85887/ Im gonna brew this next week since hopefully my keg will be empty by the time the cider is ready.
  8. The one cider I made the carb was very different from bottle (glass bottles) to bottle, but none had a high carb level. I was careful to measure sugar and still they all were different levels. Maybe its a cider thing. The next batch I make will be kegged so carb level shouldnt be an issue. FOund a recipe thats supposed to et ya close to a Woodchucks, gotta finish the beer in keg first though.
  9. Best thing you can do is read both stickied posts in this forum, it should answer most of your questions.
  10. The style of the HME gives a little hint since im sure they are using the most commmon hops for those styles. Also check the recipes that include hops this will give you another hint. If you look at all grain recipes for a certain style of brew you will notice most recipes are pretty similar when it comes to hops(except IPA's) This might give a general idea, but unless some disgruntled employee posts this info we will never know
  11. That keg is pretty full you might want to use a blow-off tube if you are filling that high. Will help avoid the mess. 2c
  12. Grats on first BIAB. I make a similar Pale ale that is the only recipe I have done more than once(4 times to be exact). I just did another pale ALe that used all Cascades and it was great after only 3.5 weeks. This is one brew I plan on keeping the keg stocked with. I had planned to bring the keg on a camping trip in a week so hopefully I wont drain it too fast
  13. I dont buy anything these days without first price shopping online. You can usually get most things online for cheaper and in many cases get free shipping/no sales tax. It amazing how much you can save doing a 5 second google search
  14. Personally I would bottle it. If you transfer to secondary you will be inroducing alot of oxygen to the brew. Since there is little to no activity there will not be much co2 produced to push out the oxygen. Just noticed something. How acurate was your OG reading? Based on your OG/FG the ABV would be about 3.5%. I looked at the MrB site and they show the ADIPA at about 4.6%. Just a thought I wonder what others have gotten as an OG for this brew. just my 2c
  15. GWCR wrote: The German Hefeweizen was actually ready at 3 weeks in the bottle for me. Did a 3 week ferment, then tasted at 3 weeks in the bottle at room temp. A very good brew. Did an AG Hefe and it tastes awsome at 4 weeks(2 ferment + 2 in bottle). It seems most wheat brews dont need a ton of conditioning.
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