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joecontreras

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About joecontreras

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    Brewmaster in Training
  1. About to make the Shameless Stout recipe and was wondering if anyone has added any hops to this one? I have 1/2 oz each of Wiliamette, Perle, and Sterling hops. Recipe uses Irish Stout HME and Creamy Brown UME with booster.
  2. greg_herr wrote: Niceville, Florida.... I know, I know just on the other side of the tracks from rottenville... actually just above Destin on the gulf coast pan handle - central time baby! Not far from you here in DeFuniak Springs, Florida, I wish there were some LHBSs around here,Pensacola is a long way to drive and fight traffic for the only one I know of close to here.
  3. yankeedag wrote: No worries. That's why I hang around here. Speaking of you hanging around. I noticed last week that you were close to your 10,000th post and was going to congratulate you but when I came back the forum page was down due to "exceeding the bandwidth limit" and I thought "Oh crap, yankee done broke the forums!"
  4. I brewed this yesterday using yankeedag's hops boil suggestion and all went well for my first time hopping at different times. It was definitely my best tasting wort to date! It was a very good balance of bitterness, hops flavor and hops smell. Man I can't wait to be able to drink this one. Thanks again, y-dag!
  5. They were just the Wal-mart brand. I am wondering if I should cold crash in a second Mr.B keg or go ahead and bottle. I fermented for the first two weeks at around 59 - 60 degrees but the last week it was in the upper 60's.
  6. joecontreras wrote: Mine started at 1.064 and I will post my FG in a little over a week to compare with the above posters FG. I have been keeping the ferment temps down around 58 - 61 degrees using the Safbrew WB-06 Dry Wheat Yeast and have had no spill over or explosions yet, although the foam did reach all the way to the top but has worked its way down to normal now on day three. Took mine out to bottle today and my FG is 1.008 and I am hoping all is well to bottle. I am on day 20 of fermenting so this should be good. It tasted good with a little sweetness but I suspect this is fine since it has so much fruit in it. Lots of floaties in the fermenter so I am hoping my nozzle doesn't clog alot. If anything doesn't look or sound right here let me know.
  7. yankeedag wrote: What you could do is take 1/3 for each boil time. Do a 50/22/7 min boil with the hops. I think that you'll get the biggest bang for your buck. So 1/3 for 50 minutes then another 1/3 for 22 minutes, then the last third for the last 7 minutes? and will 5 cups of water be good for amount of time?
  8. Seem to be the only one replying to my own post but I do want to add one thing and ask for advice. The Dark Winter Lager recipe uses 2/3 of the packet of Saaz Hops basically for dry hopping at the end of the boil. I want to add some more flavor and a small amount of bittering so is my thinking to boil the unused amount of hops for 40 minutes in 5 cups of water and the UME ok? Also would it maybe be better to use 1/2 pack for boiling and 1/2 pack for dry hopping? And has anyone brewed this one recently?
  9. I think I answered my own question. Just found the Winter Dark Lager recipe on line that uses: High Country Canadian Draft HME Mellow Amber UME Saaz Pellet Hops Going to give this a try. Seems to have some good reviews.
  10. I am brewing sometime today and am asking for some recipe suggestions. Here is what I have to work with: 1- High Country Canadian Draft HME 1 - Mellow Amber UME 1 - Creamy Brown UME 1 - Golden Wheat UME and 1/2 ounce each of the following pellet hops: Perle, Sterling, Willamette, and US Saaz.
  11. Thanks for bringing this up. We have been having lots of issues with our septic tank also and in the six months that I have been brewing I have always dumped the trub down the drain. I will now start putting it out in the yard. If anyone can give a name brand of the septic cleaning products let me know. I will be going to find some this weekend.
  12. I also soak mine in hot water for a bit then simple pull the labels off, starting with a loose corner, then take a rag and wrap around the bottle and twist the bottle holding on to the rag and the glue wipes right off.
  13. Mine started at 1.064 and I will post my FG in a little over a week to compare with the above posters FG. I have been keeping the ferment temps down around 58 - 61 degrees using the Safbrew WB-06 Dry Wheat Yeast and have had no spill over or explosions yet, although the foam did reach all the way to the top but has worked its way down to normal now on day three.
  14. I asked this same thing about four months ago and it is just the number of posts you have made and here is the break down from ericg: Freshly brewed = 1-49 posts Fully Fermented = 50-99 Beer Wrangler = 100-249 Homebrew Fool = 250 - 499 Brewmaster = 500 - 999 Ninkasi = 1000+ Beer Nong = Yankeedag (there SHOULD only be one of him... we hope!)
  15. Definitely don't miss the 2 weeks of conditioning after the 2 weeks of carbing. That is where I messed up on my first two batches. They weren't bad but I could tell a big difference when I figured out I was skipping this step.
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