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About BrewHaHa78

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    Brewmaster in Training

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  1. yeah, hold off for the wheat brew. You don't want fruit overwhelming a pale ale hoppy flavor and aroma. :stout:
  2. My wife's parents annual xmas ball is coming up on Saturday. I plan on bringing a 5 gallon corny keg of my Irish Red Ale. Problem is, winter temps are finally arriving here in Connecticut. The keg will be on the deck in a rubbermaid trash can i bought. Will i be ok just wrapping the keg in blankets/towels? I obviously don't want it to freeze but i also want it at it's ideal serving temp (45 degrees). We are looking at low temp of 25 in our area the day of the party... advice?
  3. I use a well insulated cooler and stick a 2 liter bottle of warm water in there in the morning before i leave before work. When i get home, the heat goes on so we're ok there. Then before bed, when we lower the heat. I stick another bottle of warm water in there. Also, i would recommend a remote thermometer so you can guage the temp without having to open the cooler.
  4. russki wrote: Trollby wrote: My question is would using T-58 yeast instead help add the Belgium taste with the Wicked Monk? I mean to me the yeast really is important I find now that I can taste the differance in beers. Mr. Beer yeast is a good GP yeast but to make a Belgian I think you need the spice from the fermenting yeast to be more true. As was discussed on another thread a few days ago, Blue Moon is brewed with regular American ale yeast. I know, it's counter intuitive, but apparently true. The flavor comes from the spices, not the yeast. use Safale us-05 yeast. I brewed up a 5 gallon batch and had my first taste about an hour ago and WOW it's very good and pretty close to blue moon. I'll break my recipe down to a MB sized batch... 3lbs Wheat LME 1/2 lb light DME .75 oz. Hallertau Mittelfruh hops (60min) .60 oz dried Sweet Orange Peel (last 5 min of boil 1/4 tsp dried Bitter Orange Peel (Last 5 min. of boil) .60 oz. crushed corriander seed (last 5 min of boil) all in hop sack Safale US-05 yeast You use this yeast strain because you want no flavor from the yeast. You want the orange peel and corriander to be up front. This just may be my best tasting brew yet. Any questions let me know.
  5. i set mine at about 10 for 5 or 6 days and it's good to go
  6. Cascade may be my favorite hop variety so far. I did a mild pale ale with 3 cascade additions and it came out fantastic. Like others have said taste can be grapefruity and i especially LOVE the aroma.
  7. I've put all of my 5 gallon batches in the secondary. A couple of them didn't really call for it but since i keg and i wanted to free up my primary for the next batch, i added it to the secondary to age and clear up a bit for a couple weeks until i had an empty keg to rack it to.
  8. SenorPepe wrote: I'm gonna throw this out there: we've debated this a bit and I can't really speak authoritatively on this at all, but all my beers I expected to be clear cleared up just fine on their own, out of primary only. No one has given me a logical reason why secondarying increases clarity. Could be so, but I don't follow yet. To me it's just an unnecessary extra step unless you're adding a ton of adjuncts and/or you want to wash the yeast cake. My guess would be that there tends to be a lot of trub in the primary that may contribute to clouding up the beer and getting it off that and into a secondary although it still creates trub, just not as much, making the beer clearer... just my theory
  9. I have a strawberry blonde brewing up right now (5 gallon batch). I left it in the primary without the strawberries for 7 days. When fermentation was done (or at least chugging along very slowly), I racked it into the secondary on top of 5lbs of frozen strawberries. My reason for not putting the strawberries in the primary is, for one, I wanted more strawberry flavor to come through and a lot of that could be lost during primary fermentation and i was a little concerned i would have a strawberry volcano in my basement, which i almost had anyway during secondary. Now i'm cold crashing for a few days 2 further clean up the beer then i'm kegging it.
  10. I started brewing this time last year and didn't really give the heat a second thought. Knowing what i know now, I've been running around with frozen water bottles morning, noon and night. So, it pretty much comes down to this........ Ignorance is bliss
  11. oly wrote: k9dude wrote: Nunahi wrote: Oly & BrewHA, I'm sure you are both probaly right on and I will heed this advice on my next fruit go around. Sorry, still a bit of a nub, but wanted to relay my experience. I know I'm speaking for pretty much everybody..don't sweat it! This forum is all about learning from each other. I'm sure neither one were trying to shoot you down they were just adding their knowledge to the equation. The bottom line is that it's your beer and the way you do it is up to you. If it worked for you keep using it. I know I appreciate your input so in the words of the Godfather relax and have a home brew!! :woohoo: :chug: +1 :chug: oh yeah absolutely! To each his own. I'm currently brewing a 5 gallon batch of Strawberry Blonde. Which I made once before, but with just with flavor extract. I'm using frozen strawberries this time and i've come across a total mixed bag of what should and should not be done. I decided to use 8 lbs of frozen strawberries during secondary fermentation. I'm going to thaw them, chop them, heat them in 165 degree water for 10 minutes, then puree, then chill before dumping in the secondary and racking the beer on top of that for about 2 weeks. Bottom line is, if the beer tastes good, ya did it right! :cheer:
  12. Nunahi wrote: A few months ago I added some fresh strawberries to my whispering wheat/golden wheat. I diced 1 cup, placed them in a sanitized blender, pureed them, then placed in a sanitized pot and boiled them for one minute, then added them to the balance of the wort. To date this is the wifes favorite. In fact just made a second batch last week. I have not used frozen fruit, but I would not hesitate to do so. I would reccommend the prep steps I described for the frozen fruit as well. Good luck & keep us posted with your results! I may be wrong here, but i believe you're not suppose to boil the fruit because of pectin. But 10 minutes at 165 degrees should do the trick. Treat it like a steeping grain... correct me if i am wrong
  13. I got the new yeast and the beer has been saved. A beautiful 2 inch white cap. The air lock is bubbling once per second... phew! So, I'm going to let this be a lesson. Don't buy yeast online during the summer, unless you have it shipped overnight
  14. UPDATE- It's now been about 16 hours since i pitched the yeast. There is NO activity yet, nothing from the bubbler, no small foam cap... zip. My LHBS is open for 2 more hours and they are closed tomorrow. Should i run up there now and get a new pack???
  15. BigPapaG wrote: BrewHaHa78 wrote: mxstar21 wrote: BrewHaHa78 wrote: Just a quick follow up. I went to my LHBS today and asked how they got their yeast. They get it overnight shipping in a insulated box with numerous cold packs. I was told that winter is the hardest time of year for shipping yeast. I will be brewing tomorrow, I've smacked my pack, no sign of inflation yet (3 hours). Hopefully it shows signs of life by morning or i'll be making another trip to the LHBS Don't stress too much. They don't always swell up. It wasn't swollen this morning. That's makes it roughly 12 hours. The guy at the LHBS says all it takes is one yeast cell to get started but i am incredibly nervous at this point. I want to brew this afternoon, but if i have to go the LHBS again, I won't be able to. (it's a little out of my way.) Should i just say go for it and use what i got? Another question, if fermentation doesn't begin, i should be fine dumping a brand new pack in there in a couple days right? I just don't want to lose the time, money and effort only to dump it. Silly question, but are you sure you broke the activator packet? I had the same thing happen to me once... No swelling at all... Finally, I opened the yeast, poured it in and loe and behold, there was the activator packet... Intact... So I opened it and poured it in as well. Got fermentation within 8 hours... And a great beer resulted! Not a silly question at all... the pack came slightly puffed already which makes it very hard to pin it into the corner. So i can't say for 100% yes i got it. I smacked it several times.... I think i'm just gonna wing it and hope for the best
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