Jump to content
Mr.Beer Community

bpbpthomas

Community Members
  • Content Count

    363
  • Joined

  • Last visited

Community Reputation

0 Neutral

About bpbpthomas

  • Rank
    Brewmaster in Training

Recent Profile Visitors

The recent visitors block is disabled and is not being shown to other users.

  1. Great, thanks! Definitely adding some oats to my next stouts and porters!
  2. I have an unrelated question - except that it's also about an Irish Stout. I'm going to be batch priming this weekend and then kegging into a 3-gallon keg. (Like the 'real ales' in England, which are keg conditioned with priming agent, and then dispense from the keg with the internal carbonation, rather than attaching a CO2 tank.) But I'm looking for a way to get a more creamy carbonation -- I generally just use table sugar, which gives my lighter beers a crisp carbonation that's perfect for them, but for a richer, creamier beer, I'd like more of a creamy carbonation. (I know Guinness does this by carbonating with nitrogen rather than CO2.) But does anyone have any suggestions for alternate priming sugars that will give a more creamy carbonation? Should I just use a little less? I've read that mixing in some oatmeal into the brew will increase the creaminess in the end, which is well and good for my next batch, but too late for the fermentation for this batch. Any suggestions? (Sorry to side-track this thread; I didn't think it was necessary to start a second thread called "priming sugar for an Irish Stout" even though my question is slightly different in nature.)
  3. I'm making a dark Irish stout and I'm looking to get a creamier foam rather than the more sparkling carbonation I get with regular white table sugar. Ill be batch priming in a 3 gal keg. Any recommendations to get that good Guinness foaminess? thanks!
  4. Actually, the cold water must have brought it down more than I thought, because there's fermentation happening - I've got a nice layer starting to form on top. Now, what about off-flavors? Am I screwed, flavor-wise?
  5. I haven't brewed in a while, and i was going on autopilot and without thinking I pitched the yeast almost immediately after pouring the just-below-boiling wort into the cold keg. What's the result of pitching the yeast above 80 or so degrees? (This was probably around 150-180 degrees!) Does it make it bitter? It's supposed to be a malty English ale; not really a hoppy recipe. What's the potential result? Thanks!
  6. Thank you very much! I had gotten a Coopers kit a couple of years back and it came in two separate canisters, so I just mixed/brewed them one at a time. I have two LBKs, so I could do that. Thank you - I'll give this one a try.
  7. I started this in a different thread, but the more I think about it, the more I realize I don't have a lot of time to brew a batch -- which is the main reason I got into MrBeer in the first place! I'm trying to make an all-extract English bitter, and I'm looking for advice/recommendations from anyone who has tried: Munton's Premium Bitter kit Munton's Nut Brown Ale kit Munton's Yorkshire Bitter kit Coopers International Series English Bitter kit Any preferences/advice what to stay away from? Generally Munton's superior to Cooper's, or other way around? (I know Coopers bought MB, so maybe that's a loaded question on the MB forum!) As I recall, you can take any of those 5-gallon kits and just cut them in half for the LBK, which is as easy as it gets! Just trying to get a decent-quality pub-style beer with minimal effort! Thanks, all!
  8. Thanks! Actually, the more I think about it, the more I realize I don't have a lot of time to brew this batch; which is the main reason I got into MrBeer in the first place. So, calling anyone who has tried: Munton's Premium Bitter kit Munton's Nut Brown Ale kit Munton's Yorkshire Bitter kit Coopers International Series English Bitter kit Any preferences/advice what to stay away from? Generally Munton's superior to Cooper's, or other way around? (I know Coopers bought MB, so maybe that's a loaded question on the MB forum!) Just trying to get a decent-quality pub-style beer with minimal effort! Thanks, all!
  9. Hi, all. Long time no brew, but I just had a delicious beer, and I'm wondering if anyone can give me some advice on an all-extract clone that can come close. I'm looking for an extract that can clone a good English pub beer - a mild or bitter . . . something like Adnam's Southwold Bitter, if you've ever had that. I see Munton's and Cooper's both have an all-extract "bitter". Has anyone tried those? Can you recommend one over the other, or something else? THANKS! Tom
  10. Hi, everyone. I've been absent from Mr Beer for more than half a year . . but I'm back and once again/still looking to find a way to make a nice malty Southern English Brown Ale through Mr Beer. "English Brown" is still an option under Recipes -> By Style, but there are no actual recipes listed. Is this an indication that maybe there will be a nut-brown malt returning to Mr Beer in the future? I've been waiting, but is it for naught? I made a Coopers ale, and was disappointed with the result. I'm not interested in doing a full all-grain batch; I miss the old Mr Beer Nut Brown Ale and Creamy Brown. Yum. Anyone know if that "English Brown" category is ever again actually going to have a recipe listed? Thanks!
  11. "mashani" post=268684 said:If you are using the Muntons GOLD kits they come as 2 cans, you can just use 1 can in an LBK and save the other can for another batch. No need to split them. They make excellent, authentic, english style beers. You will just need to pick up a second packet of yeast for the second batch. Wait, I saw it was two cans, but I figured that was two five gallon batches, i.e., four Mr Beer batches. I'm only going to get two batches out of this? It just got twice as expensive.
  12. "bpgreen" post=268068 said: "bpbpthomas" post=268057 said:I'm looking at the Munton's Old Ale premium kit (http://www.muntons.com/homebeer/countries/uk/prem_ale.htm), and the "simple instructions" include: Clean and sterilise all equipment. Remove label and stand can in hot water for 5 minutes. Pour the can contents into the sterilised fermenter. Add sugar or spray dried malt extract. The "gold" kits are more like Mr Beer: boil water, add the HME, cool, add yeast, set to ferment. But has anyone done a premium kit? What does "add sugar or spray dried malt extract" mean in the directions? It means that the kits are designed for 5 gallon batches, but the HME alone will produce a thin, low alcohol beer. To increase the alcohol content, add sugar. To increase both the alcohol content and body, add DME (spray dried malt extract is a type of DME). Okay, I have some DME in my fridge. I'll start the water heating, add one pound of amber DME, bring it to foam, and then remove from heat and add 1/2 the can of HME and yeast. Thanks!
  13. I'm looking at the Munton's Old Ale premium kit (http://www.muntons.com/homebeer/countries/uk/prem_ale.htm), and the "simple instructions" include: Clean and sterilise all equipment. Remove label and stand can in hot water for 5 minutes. Pour the can contents into the sterilised fermenter. Add sugar or spray dried malt extract. The "gold" kits are more like Mr Beer: boil water, add the HME, cool, add yeast, set to ferment. But has anyone done a premium kit? What does "add sugar or spray dried malt extract" mean in the directions?
  14. "mrblase" post=267861 said: If I split this and make 1/2 a batch in a LBK, how long will the second half of the Munton's last after it's been opened? Yes you can split the can and use half later. I do that with the Cooper's 5 gallon refills and haven't had a problem so far. Just pour about an ounce of cheap vodka on top of the unused portion in the can and seal with plastic wrap and store in the fridge until needed. I've gone as long as 8 weeks with no problem. Awesome, thanks!
  15. I found the answer to my own question: it says it's a 5-gal batch that can be split in half for two Mr Beer batches. My other question: I do have multiple LBKs, but I only have one 3-gal corney keg to dispense from. If I split this and make 1/2 a batch in a LBK, how long will the second half of the Munton's last after it's been opened? Can I brew up 1/2 the can of Munton's extract, put a lid on it (do they come with lids like Mr Beer HMEs?) and stick it in the fridge for 4-6 weeks until I'm ready to brew the second batch? I suppose I could get 2 LBKs running, and put 1/2 into my 3-gal corney and bottle the rest. But does Munton's keep, once it's opened?
×
×
  • Create New...