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pswams26

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About pswams26

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  1. Thanks all for the help! Much appreciated. The recipe I plan on brewing is 1.065 sg so I will probably end up using the whole vial. I just didn't want to over pitch. I'm making a stout so I may harvest and make another dark beer soon for the holidays coming up. Also, LBK I am assuming is the standard Mr. Beer fermenter. I'm assuming it means light brown keg?
  2. Thanks all for the help! Much appreciated. The recipe I plan on brewing is 1.065 sg so I will probably end up using the whole vial. I just didn't want to over pitch. I'm making a stout so I may harvest and make another dark beer soon for the holidays coming up. Also, LBK I am assuming is the standard Mr. Beer fermenter. I'm assuming it means light brown keg?
  3. Do you guys just dump half of a whitelabs vial in the Mr. Beer sized batches? If so, can you use the other half on another batch later on without the yeast getting contaminated or something? Thanks for the help!
  4. has anyone tried to wash their siphon in the dishwasher? The thing is annoying to clean and I just want to chuck it in there. What you guys think?
  5. *Update* hey guys just an update. The brew is finished and tastes great. I am not getting any off flavors and it worked out well. Thanks all for the tips.
  6. works amazing for me on partial mashes as well. I always had a problem with retaining the temp. Question though, why do you put it at 170? I always set mine at 155 and it holds my temp consistently at 152-155. I would think a 170 oven would raise the temp too high no?
  7. yea that is a monster. I have a 16qt (4 gal.) pot that I linked to (or at least thought I did but I am only seeing 14qt & 20qt). Mine is perfect for partial mash 5 gal. batches. The 5 gal one is only 19.99. The monster you got I assume is a pot just for brewing right, w/ spigot & thermometer?
  8. Stainless steel pots are pretty cheap. I got mine off of Amazon for under 20 bucks. http://www.amazon.com/s/ref=nb_sb_noss?url=search-alias%3Daps&field-keywords=stock+pot+imusa&x=0&y=0
  9. Hey Fats, welcome glad the brew came out nicely. Won't add anything about the trub. Enjoy yourself, it is a great hobby.
  10. that head is ridiculously nice! what did you use to get it so nice?
  11. @vt thanks for pointing that out. I was under the assumption the rye would act as the base malt but I guess its not enough. @esheppy thanks for the suggestion. I think I will take out the goldings as like you said, and from what I read recently, it seems as though you get a strong aroma / flavor from the peppers. Thanks a lot.
  12. Hey guys I made my Jalapeno Rye Ale Recipe today and wanted to get some thoughts. Particularly how many jalepenos? The Fire in the Hole MR. B Recipe got me intrigued in doing one and figure the dryness of the Rye may go well w/ this style. Also, Fire in the Hole says 6 Jalapenos and I saw some people on the borg have tried other approaches so I wanted to try and get some input. Here is the Qbrew stats: Jalapeno Ale Recipe Jalapeno Ale Style American Wheat or Rye Beer Brewer P Swams Brewing Co. Batch 2.13 gal Partial Mash Recipe Characteristics Recipe Gravity 1.063 OG Estimated FG 1.016 FG Recipe Bitterness 20 IBU Alcohol by Volume 6.1% Recipe Color 11° SRM Alcohol by Weight 4.8% Ingredients Quantity Grain Type Use 0.50 lb Carahell Grain Steeped 1.00 lb Muntons DME - Amber Extract Extract 1.00 lb Muntons DME - Light Extract Extract 0.50 lb Peated Malt Grain Mashed 1.00 lb Rye Malt Grain Mashed Quantity Hop Type Time 0.50 oz Challenger (U.K.) Pellet 25 minutes 1.00 oz Goldings (U.S.) Pellet 5 minutes Quantity Misc Notes Recipe Notes Batch Notes
  13. @mashani thanks man greatly appreciated your advice and explanation. I am very optimistic it all worked out.
  14. @mashini: I read up a lot last night on the no-chill technique and I obviously don't think I could have created the necessary conditions but I did what I could given the restraints. @screwy brewer: I don't really think I had much of an option w/ the oxidation. What I read on no-chill and what mashini mentioned is that it was probably best to put it in the fermenter still hot as to kill off bacteria. The chill haze may be a problem but may be something that can be fixed? I pitched my yeast this morning and at this point I am just hoping and praying for a halfway decent brew.
  15. so I just put the wort into the fermenter w/o cooling and put the airlock on. Once I wake up in the morning I am off to the brew shop. what a pain very frustrating. But I guess its a learning experience. Check, double check, and check again.
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