Jump to content
Mr.Beer Community


Community Members
  • Content Count

  • Joined

  • Last visited

Everything posted by Hamburglar57

  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.
  15. I've tried both ways, including the gently stirring (did that with the most recent batch) and had the same basic results. That could be the issue, but I don't think so. The last batch, the Witbier I even went on the high end of the range when figuring carbonation, and the first test bottle was just plain flat. I don't think it is the capper either, as I've had several other batches turn out fine when using the carb tabs and the same capper. Best I can figure is the temp issue, as we had a bit of a chilly spell around Chicago the last week or two. Like I said, a real head scratcher...
  16. So, I've batch primed 3 batches now, using either the Screwy Brewer priming calculator or another provided by a good (and reliable) friend who brews, and ended up with very mixed results. With each batch, I've followed directions on making the priming solution, I've racked to a bottling bucket (either a LBK or slimline) and been very careful to sanitize and not jostle or shake the fermenter or bottling bucket while transferring. That being said, the batches that have been done this way have been very hit or miss, with some bottles carbonating okay, and others being flat out uncarbonated, such as the most recent a Belgian Witbier. Previous to these batches (as well as with some batches brewed simultaneously to be sure it wasn't an issue somewhere else in the brewing process), I've used carb tabs with good success, so this has left me scratching my head somewhat. The batch primed batches have all fermented at about 65 degrees in my basement kitchen then moved to a pantry closet to condition. I'm wondering if they may not have been carbonating while in the pantry as it may have gotten colder than the rest of the basement, but I've never seen it get below 61 (the thermometer shows highs and lows for each 24hr period) and I regularly check on things in the basement as that is where my beer fridge is as well. I'm gearing up for the move to 5 gallon batches and would prefer to batch prime them as well, but I'm a little hesitant given the issues experienced. In the meantime, I've moved the batches in question to a warmer locale in the house, and gently inverted them to unsettle the trub and attempt to awaken the yeasties. If anyone has any thoughts or suggestions I'd appreciate the help. at this point, I'm all ears! :barman:
  17. If you have a desire to brew true lagers, you'll be in for some really interesting smells then! The first time I perved the lager fridge I thought my dog ripped one at the same time... :sick: But despite that the beer sure tasted good!
  18. "GWCR" post=251122 said:Saw this one in the Midwest Supplies catalog. Sounds interesting... Chocolate Covered Beavr Nutz I just got this kit and will be making some this weekend. I'll post the results ASAP. Peanut butter powder is recommended for the kit and seems to be the wait to go. I should have some left over and plan on using the leftover with Mr. Beer porter kit to make a peanut butter porter.
  19. yankeedag wrote: Hamburglar57 wrote: yankeedag wrote: The Nong Ciders run on average between 10.5~12.5 ABV. I have used MB's LBK's and am presently using 4 gallon water jugs to make Nong Ciders. I have two Clear jugs with 3 gallons each. I'm with SenorPepe here. I'd love to see more info on your cider setup there, Yankeedag! To answer your questions about the balloons... These type caps have a center punch out plastic cap. When they are set on the water dispenser, it pushes the plastic plug out and allows the water to flow. However, we just pulled the caps off completely for our style dispenser. Back to point... I pushed the plastic plug out, pushed the balloon open end thru the hole, and put the plug back in to hold it in place. I had to cut a hole in the plastic plug, and poke a small hole in the balloon. Then I put the cap back on. Gotcha. So basically it works just like a simplified drilled stopper/bung and airlock and is less expensive as well. Great idea!
  20. mnstarzz13 wrote: SmokeDiver3zero wrote: Hamburglar57 wrote: mnstarzz13 wrote: no issue using LBK for cider. Cider has no hops so it wont skunk like beer so brown, clear, periwinkle...color dont matter. many use Slimline from walmart Thanks for responding, that is great food for thought! The slimline is an interesting(an inexpensive) thought. Is there not an issue with venting gases with cider like there is with beer then? I drilled a hole in the top cap of mine and use a airlock on it yuppers, thats the quick and easy way. So an LBK is about same cost ($7 slimline, $2 airlock, $0.50 gasket)excluding shipping ofcourse Perfect and easy enough. Thanks for the input guys!
  21. yankeedag wrote: The Nong Ciders run on average between 10.5~12.5 ABV. I have used MB's LBK's and am presently using 4 gallon water jugs to make Nong Ciders. I have two Clear jugs with 3 gallons each. I'm with SenorPepe here. I'd love to see more info on your cider setup there, Yankeedag!
  22. mnstarzz13 wrote: no issue using LBK for cider. Cider has no hops so it wont skunk like beer so brown, clear, periwinkle...color dont matter. many use Slimline from walmart Thanks for responding, that is great food for thought! The slimline is an interesting(an inexpensive) thought. Is there not an issue with venting gases with cider like there is with beer then?
  23. Hey there Beer Borg! So my wife recently was diagnosed with a gluten allergy and in looking for some gluten-free adult beverages has found she has a taste for ciders. Lucky for her she has a hubby who is a homebrewer. My question is a somewhat simple, if not stupid one: Would I need to get a clear LBK (LCK? ) to make the Mr. Beer cider kits or can I do it with the regular brown LBK? I can't see why it wouldn't work, but maybe all of you cider makers out there may have some tips why it might be better to use the clear ones, or perhaps it might be better to uses a separate fermenter keg for cider to avoid off flavors in my regular beers. Please feel free to sound off and advise. Thanks a bunch! Robble, robble.....
  24. http://forum.northernbrewer.com/viewtopic.php?f=28&t=108118
  • Create New...