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About Russellr2d2

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  1. Mission accomplished... I pulled out the airlock. Some liquid spilled out into the stopper, a bit of a mess. I covered it with plastic wrap (exposed for all of 2-3 seconds). Cleaned out the airlock and rinsed in scalding hot water (ouch-OUCH!). Put it back in in a second. Blotted up some of the spilled liquid out of the stopper, but I think there will be some sticky residue in there. The airlock is in anyway. The most difficult part was getting past my ninjas... Was thinking of putting a plastic chopstick down in the neck to push away the hop sack stuck in the neck but thought the better of it. Better not to mess around with the neck open at this point eeh?
  2. :ohmy: I looked into my super secret - padded-armored-guarded carboy closet and found my airlock had ingested some of the beer. I am dry hopping and the hop bag is up in the neck of the carboy. The water in the airlock is a beer color. The water level is below the center tube inside so the water is not going back & forth into the carboy but some of the beer did "burp" up into the airlock. So.....does anyone ever have this happen? It is a really bad thing? Should I pull out the airlock and change the water? I was going to pull out juts the airlock leaving the rubber stopper so only the little tube hole will be open during the water change. Safe???? Thanks everyone!!!!
  3. mashani wrote: Belgian Strong Ale is a true top fermenting yeast. It makes a hard rocky krausen. That krausen may take a long time to fall back into the beer. It was "bred" to do this so that in an open fermenter you'd be able to skim off any nasty things that fell onto it before they got into yer beer.quote] Well there ya go! Super yeast...who knew? I'll leave it alone tell Sunday and then drain it into my secondary fermenter. I use the spigot and that will leave any krausen a-float on top as I drain it out, and leave the bugs behind . Thanks! Russell
  4. The honey was as wild as the west, but it got boiled.
  5. Hmmmm...It’s a golden yellow, very cloudy. Can't see through it at all. The odor is very nice...sweet beer, fresh really good actually. Hmmm well....it tastes ummmm....not like my previous brews...a little buttery, a little cider, some taste of the hops is there for sure. not as sweet as my previous brews. No medicine taste but an astringency. Very ripe still, not ready to bottle, but it is flat beer for sure. I was thinking about a secondary fermentation for a week before I bottle it.
  6. I put up a barrel of beer on July 17th and it still has a layer of krausen floating on top. The recipe is: 3.25 lbs. LME / 8oz of grains steeped/ 1.5oz hops various times/1 cup wild honey / I used Belgian Strong Ale yeast, pitched at 70deg. The goodness has been at a temp range of 68-75deg. Seems the layer of foam will never go away, although it is thinned out around the edges, not piled up on the inside. Think this thing is stuck? Need another pitch of yeast? How about the temps, were they too varied and it killed the yeast? Or just sit tight for the next 4-5 days and see? Three weeks of fermentation OK? Thanks Russell
  7. Maybe it's my memory thats a bit watery !! A log book is in order here... Then I would remember my OG's and FG's and where I laid my keys.
  8. Thank you all. These are great answers. I suppose my question was "in general", although I am using malt extract and steeping grains I get from my local supply store. I still want more body. I am using 3lbs of malt extract, liquid and 8oz of steeping grains in a Mr. beer size batch ( I still use my Mr. Beer barrel ). After the boil I get an OG of around 10.06 - 07 ...it always ends up around 10.04. But I am not satisfied with the "body" of the beer/mouth feel. Just so you all know I am trying make my own Kawk ...which is my favorite of all beers. Cheers & thank you!
  9. If your beer has a kind of "watery" taste/mouth feel....what would be the cure. I am trying to get my beer to have the same sort of creamy, buttery, yummy texture or mouthfeel to it as the commercial beers (Chimay for example). Need higher final gravity ???
  10. just found this on a Home Brewing WIKI... There seems to be different opinoins about what grains can be steeped and what needs to be mashed... Special B malt: "General brewing information This malt is always dark, but the color and flavor vary more than most other malt styles; most of the commonly available varieties are in the 110-160 L range, but it may be even darker. Don't depend on homebrew software to calculate the color of your beer correctly, since it may be expecting a much darker malt than you are actually using; some older sources assume Special B will be over 200 or even up to 300 L. While some sources still claim that Special B must be mashed, it is a crystal malt and can be steeped with an extract batch without adding significant protein to the beer." Source: http://www.homebrewtalk.com/wiki/index.php/Special_B
  11. I've read somewhere that they needed to be mashed. But.... my local brew supply has them in steep recipes anyway. I bookmarked that chart and will use it, but I am curious to ask them about the inclusion of these grains in their steep recipes. ????????? What are they doing????? Somewhere else I read that they can be used, you just are not getting the sugars out of them (?). BUT...Heres a photo of the frst batch on bottling day. This is a Belgian ale, my little "KAWK clone" so it's supposed to be pretty yeasty cloudy. ***Maybe thats why they include those mashing grains... [img size=600]http://3.bp.blogspot.com/-a3dUpIG-6EA/TdGvTmHfyDI/AAAAAAAABXI/zxYHWGpEjNk/s1600/IMG_new+gold+brew.JPG Weird thing is, after 2wks conditioning it's crystal clear !!! Thanks for the chart!!!!!
  12. Time for summer days and relaxing after yard work with a nice tall cold German Hefeweizen ale! I want a malty version so I added some interesting grains and more extract than usual. Here is the total kit... Malt Extracts: 1_can Wispering Wheat 1_can Golden Wheat UME 1_pound German Wheat Malt Extract To Steep: 4oz Carapels Malt Grain 2oz Aromatic Malt Grain 2oz Biscuit Malt Grain Hops: 1/3oz Sterling hops for bittering 1/2oz Hallertau hops for aroma After the cool down I got an OG of 1.060 ! AH! So I added water to get it down to 1.046....that sounds better (?) Here is a link to my blog showing the making plus a short video of it boiling! VideoClick here for video
  13. Which gives a better result in your opinion. I have been using honey after my first batch of Mr Beer using the white table sugar recipe. I found the honey made much finer bubbles, and a better texture in the mouth. The white table sugar also made rather large bubbles and foam bubbles that popped really fast. The mouth feel was a bit like soda pop. So I visited my LHBS shop and they gave me a bag of corn sugar. Should I use it over honey? I want a really fine carb, and on the low end because I am making a Belgain Ale. Thanks & CHEERS !
  14. Does anyone use a second Mr beer barrel to conduct a secondary fermentation. ? I have been reading about making beer and I see the usual fermentation is about 5 days, maybe 7. Here at Mr Beer we are all talking in terms of 2-3 weeks. Wouldn't a secondary fermentation be a good idea to get the beer off the old dead yeast trub at the bottom of the barrel? Your thoughts? Thanks!
  15. Here is a link to the recipe and photos of the brew process. http://r2d2beer.blogspot.com/2011/05/new-brew-from-local-breww-supply-store.html and the result so far after one week ferementation....TASTES GREAT ALREADY ! [img size=600]http://1.bp.blogspot.com/-nYS8wBk4lYg/TcoM0Wqe0XI/AAAAAAAABVg/b8CCgQHzYZU/s1600/new-brew.jpg Cheers!! :laugh:
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