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Chuck N ™

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Everything posted by Chuck N ™

  1. Nice one, Johnny! But hey, check out the head on THIS one... PHOTO REMOVED BY MODERATORS!! But we've all printed it off and have it secretly pinned to our cubicle walls behind our calendars.
  2. Your no. 1 is my first suspect as well. I might be a little too cautious when mixing in the solution while trying not to oxidize the beer. This last beer gave me hope for the beer in the future. And hope is a wonderful thing.
  3. So my last couple of batches of my brown ale have come out flat. I finally blamed it on the dextrose I had been using thinking it had gone past it's expiration point. My last batch I batch primed with straight table sugar. I have been having good luck with it with all my other batches. And then my most recent batch of brown ale came out flat again. I was frustrated to the point of possibly scrapping out the recipe and trying something new. But tonight I'm brewing up a batch of pale ale and decided I'd have one of the browns. (They're not so bad that I'm going to dump them and I'm drinking them slowly but surely). This one had so much carbonation that it came out of the glass. I thought, "Oh, oh. I have an infection." But it tastes delicious! So I can't think of why, if I'm batch priming, one bottle - maybe more - is well carbonated while the others are under carbonated. What say the forum?
  4. Three weeks fermenting, at least three weeks conditioning in the bottles (some do four or more). Then you can put it in the fridge. Keep a good eye on the temp as the beer is fermenting. That is crucial. You're going to make a few mistakes on your first batches. It's all part of the learning process. Stick with it, get your procedures down and you'll soon be making great beer.
  5. I'm going to go out on a limb here because I haven't brewed any of these new Mr. Beer recipes. But aren't you NOT suppose to boil the Mr. Beer HMEs? That was always the numero uno rule when I was making Mr. Beer beer.
  6. Hey. You've dumped every beer you've ever bought or made down the toilet. Of course you filtered it through your liver first.
  7. Dump those bottles. Useless. .
  8. "Mad Cow" beer? Really? So should I drink this to wash down my raw hamburger? Bwahahahahahahahahaha! I LOVE f@#$ing with people in the marketing department This is from a guy who use to brew beer he named "Responsibly". Then every other beer on the market did my advertising for me for free. I also had a fishing boat I had named "Moderation". Then I could always say I was drinking "Responsibly" in "Moderation" while I was out on the lake.
  9. Be careful. All those hops could go to your...boobs: http://www.foxnews.com/leisure/2015/06/18/your-favorite-beer-might-be-giving-man-boobs/
  10. I do BIAB and I do full volume and then some mashes.. And I do 1.5 gallon batches in a six gallon pot. Here's a link to a BIAB calculator that I use: http://www.simplebiabcalculator.com/ It's simple - as the name implies - and I hit all my numbers almost every time.
  11. Of course lagers were the first beers I ever drank. I never knew the difference between lagers and ales until I started home brewing. But then when I started drinking more and more ales I found that I liked them much more than lagers. More flavor, more mouth feel and more beer. I still drink lagers. We have a German style brewery close to home that produces some of the best German beer this side of the "pond" and I drink the Hell out of them (and I have the beer gut to prove it). But as far as my home brewing goes I, personally, don't have any desire to brew any lagers. I feel I get all the results I want out of my ales.
  12. Coriander is, AFAIK, mostly used in wheat beers. How much you want to use depends on the recipe, the size of the batch and you personal preference. Don't forget that if it's raw coriander to toast it before you crush it.
  13. Josh, Am I correct in assuming that the grains are going to be shipped already crushed?
  14. You can not carbonate in growlers. The caps are too large and will not hold the pressure needed in the carbonation process. That's a best case scenario. Worst case would be that you'd be making a bottle bomb.
  15. When I was in London I went to one of those really fancy pubs and the bar-man (bartender in English) used a spoon.
  16. If you really want get this B.A.D. bad then get some shelving or set up a closet specifically for your brewing supplies. The shelving or closet then become the equivalent of a fisherman's tackle box; "there's an open space there so I must buy something to fill it. Weather I need it or will use it or not."
  17. Yes. Any form of sugar will boost ABV. But it will also dry out your beer and thin it making it closer to water as far as mouthfeel goes. IMO American Lager is plenty thin already.
  18. Without actually looking at the Mr. Beer site I'm going to say that I think Mr. Beer labels a few of their beers as lagers but in actuality they sell them with ale yeast thus making them ales. If I'm wrong about this you have the right and my permission to flame me to the ground.
  19. Josh, Do you have trouble with sarcasm also?
  20. What bpgreen said. To stop the flow into each bottle just raise the bottle to a point where it's higher than the level of the beer in the LBK. Don't remove the LBK end of the hose from the beer so as not to break the siphon.
  21. What you're smelling is the CO2 being released by the yeast. In other words: yeast farts. I'd be willing to bet your wife ain't impressed with the smell of your farts either.
  22. My vote goes to an infection. Grolsch style bottles are notoriously hard to sanitize.
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