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jdog1308

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About jdog1308

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  1. "charlieb" post=373518 said: I have been scouring the net looking for a decent library of BIAB recipes with little to no luck. Here's a good BIAB resource. There are some good recipes as well: http://www.biabrewer.info/
  2. Why not take advantage of the higher temps and experiment with Saison/Belgian style yeasts? Here's a Belgian profile chart from White Labs: http://www.whitelabs.com/beer/belgianchart.pdf A more complete yeast chart is here: http://byo.com/resources/yeast
  3. bishop311 wrote: Hi again, fellow borgonians! I just finished my first three batches last night, and all three fermenters are bubbling like crazy at 74F, and I'm getting really excited about the beery aroma. You may want to consider batch priming. You'll get more consistent carbonation. 3 LBKs worth of beer will be 50+ 16-oz bottles. That's a lot of tedious measuring...
  4. How much beer do you normally buy in the store? Say you spend $20 every few weeks on beer. If you cut back on the amount you buy, or spend a bit less on cheaper beer, take that money saved and put it aside. After a few months, you'll have saved enough to stock up on a bunch of Mr. Beer refills. Shop around on Amazon and look for free shipping deals. Also, check out craigslist for people selling their brewing equipment. If you're lucky, someone will be upgrading their set up, and be willing to sell their used equipment cheap.
  5. Trollby wrote: So I was wondering if this can only be done with 2-row6-row style malt? I thought I read or heard that Munich Malt can be used 100% (I know Pilsner is a 2-row) I am thinking of trying a BIAB SMASH with Cascade kinda a IPA. I have a ton of cascades and was thinking maybe try Munich malt for a change. Thoughts? --- Edit --- P.S. - My LHBS has: 2-row (Breiss) 6-row (Breiss) Light Munich Malt (American, German, and Belgian varieties) MARIS OTTER PALE ALE MALT (English 2-row) SCOTTISH GOLDEN PROMISE (English 2-row) PEAT MALT Hugh Baird (English 2-row) Belgian Pilsner (2-row) German Pilsner (2-row) Beersmith has a good reference chart for max % of grains, extracts and sugars per batch. http://www.beersmith.com/Grains/Grains/GrainList.htm I'm doing a series of SMASHs right now...Bottled a German Pilsner/Kent Golding SMASH last week, and fermenting a Maris Otter/Magnum right now. Planning a Vienna Malt/Simcoe next and a Smoked Malt/Simcoe after that.
  6. Has anyone tried brewing Skeeter Pee? http://skeeterpee.com/ From the website: Q: What is Skeeter Pee? A: Essentially it’s a lemon wine. It’s easy to make, it’s relatively inexpensive, and it tastes great. Looks good for a hot summer night. Could be brewed in time for indian summer...
  7. Hi Borg, I'm thinking of branching out to BIAB brewing, and thought I'd start with SMaSH (Single Malt and Single Hop) recipes. I figure I'd start with baby-steps by starting with very basic recipes to get an understanding of malts/hops/yeasts and what they contribute... I've found a few recipes online which look good. I'm wondering if others have tried some good combos that have turned out well. What I've found online: Sweetwater 420 clone: • 10 lbs maris otter pale malt (mash at 152 degrees for 60 minutes) • 1 oz amarillo hops for 60 minutes • 1 oz amarillo hops for 20 minutes • 1 oz amarillo hops for 5 minutes • Safale 04 yeast The brewer notes: Floral and citrusy, very clean and crisp with a nice golden color. American Pale Ale Batch Size: 5.25 Gallons Original Gravity: 1.052 Final Gravity: 1.010 Estimated ABV: 5.5% Estimated IBU: 39 Grain Bill 12lb. Vienna Malt Mashed at 155 degrees F for 60 minutes Hop Schedule 0.5 oz. Simcoe (60 min) 0.5 oz. Simcoe (15 min) 1.0 oz. Simcoe (flameout) Yeast: Safale US-05 Brewer notes: It’s got a pleasant toasty flavor from the Vienna malt which also contributes a dose of sweetness to balance the beer. The moderate simcoe hopping gives off pine and citrus flavors and are very aromatic. In short this beer is crisp and refreshing while maintaining great taste. I'll have to modify the grain/hop amounts for BIAB in a Mr. Beer keg. Any other recipes you can recommend? Thanks!
  8. yankeedag wrote: so your wanting both to be Aroma additions then... Yes, looking for aroma from the Cascade hops. I put the Vienna Lager hops because I thought that's how you account for the Mr Beer hops in QBrew. I think I read that in the QBrew sticky post...
  9. yankeedag wrote: was wondering what you wanted to accomplish with this boil time: Quantity Hop Type Time 0.33 oz Cascade Pellet 0 minutes 0.33 oz MrB. Octoberfest Vienna Lager Pellet 5 minutes Well, the ".33 oz MrB. Octoberfest Vienna Lager Pellet 5 minutes" should really be "1 oz..." which I understood to be the QBrew way of representing the hops for Mr. Beer. (Changing the hops value to 1oz made the bitterness value go up from 8 to 23.) The "0.33 oz Cascade Pellet 0 minutes" is for dry-hopping...
  10. yankeedag wrote: :borg: ...so..? there is a question? or just a statement? Not sure how or if there should be a response here... Admittedly, not my finest post. However, my (implicit?) question was along the lines of, In other's opinions, is this recipe going to be successful in terms of a dark and malty (and tasty) brew?
  11. Hi All. Brewed my fourth batch last night. I'm looking for a relatively dark and malty brew. Think I'll get it? It's my first time branching out by using DME, and dry-hopping. Yeast from under the MrBeer HME top. QBrew details are below. Recipe Characteristics Recipe Gravity 1.050 OG Estimated FG 1.013 FG Recipe Bitterness 8 IBU Alcohol by Volume 4.9% Recipe Color 13° SRM Alcohol by Weight 3.8% Ingredients Quantity Grain Type Use 0.40 lb MrB. Booster Sugar Other 1.21 lb MrB. Octoberfest Vienna Lager Extract Extract 1.00 lb Muntons DME - Amber Extract Extract Quantity Hop Type Time 0.33 oz Cascade Pellet 0 minutes 0.33 oz MrB. Octoberfest Vienna Lager Pellet 5 minutes Nice layer of Krausen this morning so I know it's fermenting...
  12. oly wrote: For dry hopping, you set your time as zero. The setting you refer to is for boiling time. (You will notice that the zero minute setting adds nothing to the IBU figure, as you would expect). Thanks! That makes sense.
  13. I'm playing around with different recipes on QBrew and wondering how to account for dry hopping? Or if I need to? From what I've read, dry hopping adds mostly to aroma, but I assume it imparts some flavor...? Should I set the time variable to the max (120 mins) for dry hopping? Any thoughts would be appreciated.
  14. I haven't used Kreamyx but after a quick google search it looks like you can substitute Kreamyx for sugar 1:1.
  15. A few questions as my first batch of beer (WCPA) is conditioning (1 week so far), my second batch (Whispering Wheat) is fermenting (less than 1 week), and the third (High Country Canadian) waits on-deck... Is there a problem with conditioning bottles at room temp for more than 4 weeks? Or, maybe a better way to ask it is, can a beer condition too long and "turn" bad? Do I need to get them in a fridge or drink them by a certain time? Will they keep longer in cold than at room temp? In the instructions, I think I read drink within 4 months. Is that a general rule? All I have right now are the 1-liter bottles from Mr. Beer - enough for 3 batches - if that matters for the storage questions. Thanks!
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