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About frogmeat69

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    Brewmaster in Training
  1. Finally got this baby in the LBK tonight, wort was kinda cool, pitched it at 63F, but keeping it on the counter so it will get up to 76 or so, maybe a bit higher.
  2. What do you keep your base grains in so they stay fresh, and keep critters out? I thought of something like this, http://www.amazon.com/IRIS-Airtight-Container-10-Pound-Clear/dp/B007RBB662/ref=sr_1_19?ie=UTF8&qid=1375180120&sr=8-19&keywords=airtight+storage+containers , think it would be OK?? Hard to find a container at Walmart larger than 1 gallon.
  3. "JohnSand" post=390121 said:I hope it works well. I brewed mine straight up, and I don't like it much. I'm not caring for this one much, either. Here's hoping the Summer seasonal works out better when I finally get to brewing it.
  4. Higher temps give you less fermentable sugars , and a fuller bodied beer, or something like that.
  5. My wallet is trembling in fear just looking at that order, you have your brew days full for a while! :woohoo:
  6. And that is why Dave is the Sensei of Brewing. :chug:
  7. Lockport here, kinda far from you.
  8. Ended up buying one, and Mashani , you are the man when it comes to these types of beers, as always thanx for the info.
  9. Did it just become available today? Nobody brought it up besides this thread? Hmmm.
  10. Hey mashani, what would I need to do an AG of this^ ? I would probably just need the grain bill, you have everything else there. Chimay Blue is yummy stuff.
  11. Finally bottled mine after over a month in the LBK, stupid life getting in the way of beer. Got 22 12oz. bottles, the last few got a good bit of trub, and the grains from the pack kept getting in the wand making it drip, grrrr. But, it is bottled, lol. Didn't want to sanitize another lbk, so just bottled from the fermentor, reason for the grain problem, since I tossed 'em in commando. Plus I got lazy and used Coopers carb drops.
  12. If I can find a place that has Franziskaner Hefe-Weisse on tap, then I get to have my favorite beer. It's great bottled, but amazing on tap. Also Brooklyn's Pennant '55 ale, Westmalle or Ommegang's Dubbels, Chimay(any), Founder's Breakfast Stout, SN Pale Ale, Spaten Oktoberfest, etc..........
  13. Sounds good, I have one in the lbk going on 2 weeks, mine had a few more items in the grain bill, a lil bit of Munich and honey malt, and I used pale chocolate malt, not black, can't wait to try it. I also mashed at 158, should be like a big heavy two handed Claymore, but won't slice you in half.
  14. Aren't rice hulls used in the grain bed for better drain off of the sparge, or something? I do BIAB so never got into that stuff too deep. But the rice solids are what berryman said, an adjunct that raises gravity without adding any flavor or color to the brew, good for a lighter beer like a cream ale. Rice flakes need to be mashed with your base grains, but do the same as the solids, just more work.
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