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GWCR

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Everything posted by GWCR

  1. That looks good. I would modify it just a little bit it if were me, and use magnum for the bittering hop addition. Higher AAU so you wouldn't need to use as much (don't have access to Beersmith at the moment, so can't give you amount). They are also a common bittering hop for APAs (Sierra Nevada Pale Ale). Just my $0.02
  2. GWCR

    Oooops?

    Fermentation won't happen without yeast. As long as the wort was at a good temp when you stirred in the yeast, you are fine.
  3. Great news! Now all you people in Mississippi can keep start brewing! :chug:
  4. Looking at the profile of this refill, it looks to be on the high side of an APA for IBUs already. I would be careful about too long of a flavor boil as that will add more bitterness as well. If what you are going for is aroma, then I would just dry hop 1/2 oz and call it good. Aroma is also a component of flavor/taste, so that may be all it takes for you.
  5. Typically you don't want to boil the hops with HME. Boiling HME can change the intended hop profile of the finished beer. If you intend to boil the hops with this refill kit, I would boil with some of the LME, remove from heat, then stir in the rest of the LME and HME. Depending on what you want to get out of the added hops will determine how long to boil. Nightman's chart is a good one. 22 minutes is the boil time to get the max flavor out of the hops. However, I'm curious as to what you want to get from the extra hops. Have you tried this recipe without any additions? Does it need more flavor or aroma? Blindly adding hops for random boil times may not achieve what you want. I would suggest making it as is first, then see what your palate tells you is missing.
  6. I'll add my thanks as well! Great contest that really got the creativity flowing. Thanks for the consolation prize!! Congrats to all the finalists!!! Tis the voting season so head on over to the voting thread. As they say in Chicago, "Vote Early, Vote Often!"
  7. All is well. Patience will be your friend. I would wait a minimum of 3 weeks in the bottle at room temp before sampling. After 3 weeks at room temp, pop one in the fridge for a few days, then sample. If it still tastes cidery, wait longer. I know it isn't fun to wait that long, but your tastebuds will thank you. My first batch (Cowboy Golden Lager) was best after about 8-10 weeks in the bottle if I recall correctly (YMMV). Welcome to the Borg and good luck!! :chug:
  8. Very nice! Congrats!! :chug:
  9. Haven't noticed anything. SA are my favorite bottles to use.
  10. What yeast? Dry or liquid? Did you aerate well?
  11. I'd give it another week and test it again. What was the temp when you pitched the yeast?
  12. Wise words above. We can help more with more info from you. How long was it in the fermenter before you bottled? Did you take any gravity readings, if so, what were they? How long has it been conditioning, and at what temp? How long did you chill it before opening one?
  13. Amount of sugar looks right, as well as temp. Walk us through your batch priming procedure. Something there may be the culprit. Do you see a sediment layer in any of the bottles?
  14. Looks Great!! Congrats!!! :cheers:
  15. Need more info. Is it the new MB-coopers recipe, or what are the ingredients? How much priming sugar? How long since you primed? Temp of conditioning room?
  16. Yeah, that would be too wide of a temp swing for a couple of weeks. Any friends house where it could have a "sleepover" while you're gone? Someone you would trust to swap out frozen water bottles? Might be the start of a new brew buddy! Someone else can chime in here too, but I'm not a big fan of putting it in the fridge for a couple weeks. I suppose as a last resort...
  17. What is the actual room temp where you condition?
  18. What temp are you trying to keep it at? I stop major temp control efforts after it's in the bottle. My basement storage area usually stays low 70's anyway. Do you have a relatively cool spot for them to sit (lower level closet)?
  19. "Trollby" post=276549 said:I always use a spray bottle and spray the tree down good prior to putting bottles on it This is what I do as well. Takes an extra 10 seconds and provides me peace of mind.
  20. And what actually was that right amount for 16oz bottles? You wouldn't be the first person on here to accidentally use too little sugar. Sometimes it helps to have another set of eyes on the math since the other variables look fine. BTW, what refill/recipe did you brew?
  21. Hi Sean. Welcome to the obsession! What did you use for priming sugar, and what amount? Did you batch prime or bottle prime? What temp was the conditioning?
  22. If you are open to trying the new basic refills, I highly recommend the Bavarian Weissbier. I brewed it straight up per the directions, and it is very very good for a single can of HME with no additions. It went into my drinking rotation after 2 weeks in the LBK and 4 weeks in the bottle. I have shared it with a few friends, and they agree that it is very good beer.
  23. It is amazing how much difference water makes. Once I started treating my tap water with campden tablets and adding gypsum for my APA, the results have been stellar! If you are on a municipal water supply, at the minimum get their annual water quality report (it's usually on their website). Many things you care about will be in there, but you may want to get a more in depth test done too. Well worth it IMO.
  24. GWCR

    Amarillo Amber

    Good point Kealia. I hadn't thought about the biscuit malt being overpowering. Pretty simple malt bill, so that may have been the dominant flavor up front early. Whatever the reason, I like it now so I'm going to RDWHAHB! :borg:
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