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About Hamburglar57

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    Brewmaster in Training
  1. Thanks everyone! As soon as I posted I realized that I probably would cut the Booster out. Glad to hear others feel the same. I don't think I'll add any more oatmeal and just keep the espresso at flameout. That has worked well for the Russian Imperial recipe I've made in the past. I think I'm going to stick to a max of 2 vanilla beans, and I'm going to soak them in bourbon as well. I'm going to brew this up around New Years, so I'll post back as soon as I can. Feel free to offer any additional thoughts or feedback in the meantime. :cheers: Mike
  2. Hey there Beer Borg :borg: : I'm thinking about using some Madagascar Bourbon Vanilla beans to tweak the Eye Opener Sumatra Stout recipe that I need to use up. Here is the original recipe: 2 Cans Sticky Wicket Oatmeal Stout HME 2 Packets Dry Brewing Yeast (under lid of HMEs) 1 Pouch Booster™ 1 Packet No-Rinse Cleanser YOU PR0VIDE: 8 Shots Strong Sumatra Espresso -- cooled (1 shot each 1-liter bottle) I'm going for a sorta Bourbon Breakfast Stout so I'm thinking I'm going to add 1 cup of espresso beans at flameout like in the old Russian Imperial Stout recipe. I also want to add some bourbon soaked oak chips. And of course the vanilla. When it is ready to bottle I can determine if it warrants the cooled espresso shots added to the bottle. So, 2 questions: 1. How many vanilla beans for a 2.5gal batch? Best ways to prepare it/add it? 2. Based on the recipe, should I consider adding any additional oatmeal? Thanks in advance for any feedback you might have! -Mike
  3. Interesting stuff as always! I'm doing a similar experiment (though not AG) with the 2 cans of the Imperial Pilsner seasonal I had, one as a steam-style beer and one as a true lager. OGs on both batches were identical so the only difference is the yeast. I'm anxious to see how they turn out. Keep us updated!
  4. For me, this will actually be my 2nd oaked beer as I made an oaked maple syrup dubbel with one of my cans of the seasonal Dubbel. I steamed the oak cubes to sanitize and added them after 48hrs from pitching the yeast. I left everything in the LBK for a total of 4 weeks. I'm not a huge fan of Dubbels but it turned out great and 2 of my good friends who like Belgian styles have all said it was their favorite of all of my batches. The big question mark for me this time is involving the wine flavor into the brew. I'm thinking of doing this with a Biere de Garde style, and am hoping to get the flavors from the oak as well as a hint of dry red wine flavor. But so far most of my trial and error experiences have been good, though some have been good in learning how/what not to do again.
  5. Thanks for sharing all of this info guys. I was considering an air pump but I might spring for the pure O2 method instead. Seems easy and very timesaving.
  6. Hello again Beer Borg! :borg: If I wanted to create a batch that was trying to replicate a beer aged in a wine barrel, would it work to do it in the same way one would do a cask or whiskey barrel infused batch: soak the chips in whiskey for a few weeks then add them in secondary? Or, because the alcohol level of the wine is lower, would I need to steam them or soak them in vodka first in order to sanitize them before soaking in the wine? Just curious as I get a bit more adventurous in my brewing endeavors. :charlie: Thanks for you thoughts!
  7. Okay, so I will preface my potentially dumb question with stating that I just finished my 2nd 5 gallon batch, and while I have a wort chiller to help me, I'm also fortunate enough to have a finished basement with pretty cold tap water to do my brewing in. I know not everyone has that luxury, so I definitely applaud the ingenuity and I always enjoy reading what everyone else is doing to make their brew day more successful. So, basically take my dumb question with a grain of salt (and a shot of tequila if you like)... :drinking: That being said, while I understand that copper is a better thermal conductor, wouldn't it work to add longer plastic tubing between the faucet and wort chiller and then just submerge the tubing into an ice bath in order to create the same basic result? I have a similar sized brew pot, and no bath tub in the basement, so finding a place for an ice bath for the kettle is difficult. Just curious as to what others think. Regardless, big thanks to Screwy for starting a great conversation! :cheers:
  8. "esheppy" post=274329 said:Well ... unless you are doing at least a partial mash, forget the popcorn. Without the mash, you won't convert the popcorn to sugar and you'll just be dumping a bunch of starch in your beer. The popcorn doesn't really give you all that much flavor anyway. I bet a Jalapeno Imperial Pilsner would be great, though (if you like jalapeno beers). I would suggest just brewing up your Pilsner ... let it ferment a few days and then add the peppers (sanitized) in a hop sack to the Mr. Beer fermentor. Basically, just do what Sheppy did, except your base beer is different. Thanks Eric! Based on your comments I may just go with the Jalapeno Imperial Pilsner but if I decided to do a partial mash with the popcorn, any tips you might have? And for goodness sake, leave him a comment on his page letting him know how it turned out. :chug: Either way, I'll be sure to let you know how it turns out! Thanks for the feedback!
  9. Hi again Beer Borg, Inspired by Eric Shepard aka Sheppy (as well as by his inspiration from Crazy Brody) I'm wanting to experiment a bit with some of my remaining MR Beer ingredients (I'm moving to 5 gal.) and was intrigued by the idea of a Popcorn Jalapeno beer. I'd like to make one using the leftover can of Imperial Pilsner seasonal but as the recipe I'm basing this off of was a BIAB, I'm looking for suggestions on how to modify it for use with the seasonal extract. Here is Sheppy's recipe: http://www.sheppybrew.com/recipes/recipe.aspx?id=39 Thanks in advance for any and all suggestions!
  10. Dear BeerBorg :borg: , Are there any issues with brewing a 1 gallon batch in the LBK, so long as I cool the wort down to room temp before pouring it into the LBK? I just purchased the Brooklyn Brewshop book and many of the recipes are scaled for either 1 gallon or 5 gallon batches. I know I could also likely just scale them for 2.5 gallons as well, but just curious if I wanted to do a 1 gallon batch for sampling purposes if there would be any issues. Thanks!
  11. "J-Rock" post=258561 said:+1 for the cold temperatures being a possibility. I think 2 of my batches may have been affected by this. If they still aren't carb'd after a couple weeks at warmer temperatures, try the suggestions in this thread for repriming, it has worked twice for me: http://community.mrbeer.com/forum/18-advanced-brewing-techniques/193537-re-priming-under-carbed-bottles Thanks for sharing J-Rock. I've got a couple of weeks to wait before I try another bottle, but I will keep that in mind for sure!
  12. "oly" post=186508 said:Removing the pepper seeds and pith will pretty much remove any heat from the beer. IMHO, leave in seeds, even add a habanero or two if you like heat. I've done three pepper beers now and use 6 quartered jalapenos and six quartered habaneros for a five gallon batch. Perfect for me. A bit much for some. If I were to alter anything I would use fewer jalapenos, as they add very conspicuous pepper aroma and flavor, although the beer was very well recieved and got no criticisms at a recent club meeting I attended. +1 to what Oly said. I made this last summer and it was great, but since I removed most of the seeds and pitted the peppers there was almost no heat. That being said it had a very strong pepper smell and tasted in the ballpark of a pale ale version of Goose Island Pepe Nero. I had several folks tell me they liked them because they weren't spicy but had such a unique flavor. Personally, overall I liked them but was disappointed at the lack of heat.
  13. Thanks guys! That's actually what I did. Moved them to a warmer location which is a bit more climate controlled, about 68-70 degrees on average. I'll check them again in a couple of weeks. Thanks for the feedback, I knew to come to right to the :borg: for answers!
  14. 10-4. That's how I do it too, cup of water, bring to boil, stir in appropriate amount of corn sugar.
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