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Terminal Idiot

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  1. When I make hard lemon and hard lime, I use a paint strainer to filter out the big chunks of goo (pulp, floating goobies, etc). It works pretty darn good. I just tuck it inside a slimline (after sanitizing, of course) and drain from the fermentor into the batch priming container (slimline). When it is all drained out of the fermentor, slowly pull out the mesh strainer. The strainer is re-useable.
  2. Stupid IPod. The word dialog should be dissolve. This auto correct feature stinks.
  3. For the batch prime I weighed out 3 ounces honey in a Pyrex cup. I then added enough boiling water to dialogs. I then poured the dissolved honey into the pot for a quick boil to sterilize. I then cooled the honey and poured in the batch prime container.
  4. I did a hard lime recipe: 2 gallons bottled spring water 5 cans frozen limeade concentrate - no preservatives .5 pounds lactose .5 pounds table sugar 1 package Lalvin EC-1118 wine yeast It fermented for 4 weeks and I batch primed with 3 ounces honey. On the same day I bottled a lime blonde ale that was batch primed with 3 ounces honey. Well, we are just now starting to drink these. The hard lime has very good flavor/tartness/sweetness. The problem is that there is almost no carb. When the bottle is popped open/poured there is a spritz of bubbles but then the fizz is gone. The plastic tester bottles were rock hard and they too lost the fizz almost instantly. In comparison, the lime blonde has a super head that remains. Now, another twist. I thought that because my hard lime is basically a "still" spirit, it might be good over ice. So I poured it into a glass filled with ice. Well, it fizzed like crazy - great carb - but, weirdly, the taste was bitter. I thought I was going crazy so, on Easter Sunday we had taste tests with my family and all agreed that it had great taste but was flat when poured in a glass (no ice) - And bitter taste but lots of fizz when poured on ice. How the heck does this make any sense? Any ideas? Thanks, Greg
  5. An airlock set-up (bung and airlock) costs all of $2. I am not sure why you wouldn't spend the money and just be done with it. Of course that is just my $.02 (1% of an airlock) worth. Thanks, Greg
  6. I think there is a wealth of information posted on these boards about fruit, adding fruit, etc. Using the search function will bring up loads of posts on the subject. I have not made a beer with fruit yet (except lime), but am going to soon, so I have read up on the subject. This is what I have found. In a nutshell: Adding fruit will impart a hint of the origional fruit flavor. There are several variaties of commercial brews available that have this (Sam Adams Cherry Wheat, etc.). It is often thought that adding a fruit flavored extract will give a more fruity taste than using real fruit in your wort. http://www.brewmasterswarehouse.com/ingredients/additives/flavorings If you wanted to use canned fruit in your beer, there are several phases that the fruit could be added to your wort. 1. At initial brewing. It is said that most of the fruit flavor goes away during the brewing process. It is also said that adding the fruit during primary fermentation (the first week or so) will increase the odds of the fruit causing high levels of krausen (the floaty stuff on top of the wort)that can overtake your keg and make a big ol mess. 2. At secondary fermentation (the second week - day 7 of fermentation). I have read that the flavor of the fruit sticks around a bit more and there is less chance of a krausen foam-over. Hope this helps. Search the site and you will get tons of info.
  7. Swen, Where do you get the lemon/lime flavoring packs? Thanks
  8. I just did a lemonade today and the og was 1.070. I bottled a hard lime about 3 weeks ago and it is great. I used 0.5 pound lactose for a 2.5 gallon batch. I really can't imagine this without sweetening. I guess you would have very tart lemon wine.
  9. couple other things: Did you taste this before adding yeast? Did you have plans on sweetening this with a non-fermentable sweetener?
  10. I am curious if that is enough lemon flavor for 5 gallons. I use 5 frozen concetrates for 2.5 gallons. When you say "packs", are you using frozen concentrate, or something else?
  11. Furthermore; I use 5/8"OD x 1/2"ID clear plastic tubing (from Lowe's)to transfer from the fermentor to the batch prime keg. The tubing listed will fit snuggly over the standard Mr. Beer spigot and the Slimline spigot.
  12. The best options for you now (to use the bottling wand)might be: If you have another Mr. Beer keg - get the locking spigot and wand and transfer to the spare keg for bottling (batch prime while you are at it). Or, get a Slimline from Wal-Mart - about $7 - search this site for info on the Slimline. Install the bottling wand on the Slimline - word on the street here at the Borg is that the bottling wand fits the slimline. Then transfer to the Slimline for bottling (batch prime while you are at it).
  13. HodagMarko wrote: 3 oz interesting. Using Screwy Brewers calculator at 1.8 CO2 it said to us 8.1 tsp (teaspoons) does that sound correct for an Irish Stout? :dry: All these numbers make my tiny little dopey head spin. So, being lazy and all I blindly followed Fedora Dave when I batch primed a hard cider and a lime blonde ale over the weekend. community.mrbeer.com/index.php?option=co...amp;id=141981#142092
  14. I was wondering something similar. If we are to pour our homebrew in glasses to keep the trub out - what happens when we transport a 12 pack to the in-laws for a pool party and fireworks on the 4th of July? Will the beer be nasty when I get there? About how long does it take the trub to settle out again?
  15. I found it easiest to take a glass Pyrex measuring cup and put it on a digital scale. Zero it out then add 3 ounces honey. While you are doing this, boil up some water. Pour some of the boiling water into the Pyrex cup and mix with the honey until you get maple syrup consistency. Pour out the rest of the water and add the honey to the pan - this takes care of getting the sticky honey out of the measuring cup. Slides right out. Then boil for a few seconds and cool down. I turned on the cold water at the tap and ran it against the side of the cup while stirring the honey. Cools it down pretty quick.
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