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rothbr

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About rothbr

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  1. I brewed this one straight up and except used whiskey instead of the butterscotch schnapps and it turned out great. Booster is fine in this recipe, but if you use DME (I recommend amber as well), I would say additional hops are not needed. Scottish ales are light on hops anyway. The history on this is pretty interesting as malts were not taxed in Scotland.
  2. You have two words, that together, I am not sure what they mean - "over hopped?" :silly: Like you said, just let it condition a little and you should be fine. I am drinking a 95 IBU beer right now and it is pretty good. Cheers
  3. dizzione wrote: Ok I will drop the honey. would it be ok to add 2 cans on rasberries? either 1 in primary and 1 in secondary, both in primary, or both in secondary? I would do option 1 as it will give you a good raspberry flavor but not overwhelmingly.
  4. I just used the last half of liquid yeast that I opened about 2 months ago. The risk of contamination is very low and you might want to consider this if you were going to keep your beer for years, but for most of us it will be more than fine. Screwy has a tutorial on his blog on splitting liquid and dry yeast to use later if you are interested.
  5. I have to also agree with the "Brew it and they will come" statements, or they won't and that means more beer for you However, since you are asking, the most liked beers I brewed were Raspberry Wheat, Wicked Monk (like Blue Moon), and Blueberry Thrill. The one beer I had on tap that everyone, and I mean everyone, liked was Bridgeport's BeerTown Brown, so sometimes you never know. I wish I had a recipe for that one.
  6. faust wrote: 7 to 12for how long Until the keg is empty. Seriously, you can make yourself crazy with all of the calculators and other information. Just try it at 10psi and test it at about a week, if too fizzy lower it, if too flat raise it. I have two kegs at any given time that I keep at 10 psi, with one tap right at the keg and the other with a 3' rise and they are both about right. Just make sure your keg is all lubed up with keg lube and you should be good. You will like kegging much more than bottling. Cheers!
  7. I had intended to post this in the basic recipes section and must have not been paying attention when I clicked on the forum. Ha-ha I guess it kinda works here too. Hmmm. I like your guys' suggestion of just sticking with one variety of hop, especially at 20 and 7 minutes, and seeing how that turns out. I was also thinking of using a different kind of yeast as I have used the fromunda for the first nine brews. They have all been great, so there is not a strong desire to switch. Any suggestions for yeast or any other comments/votes on the hops selection? Beerlabelman - what would you suggest in the future for a more neutral base to start my hops expedition?
  8. I am looking for advice on my next brew, which this time I am creating my own recipe. I was originally going to brew Prince Ludwig and then in two weeks a 2nd batch of Junkyard Dog (Mmmmm), but unfortunately I forgot to add the Englishman's Nut Brown Ale HME to my order. So here I am with HME cans of Whispering Wheat and Octoberfest and a UME of Pale Ale and a half-baked idea. I love hoppy brews and frequently drink beers in the 100 IBU range, but I also like good taste to go with it. I currently have 2 oz each of Magnum, Chinook and Columbus (CTZ) hops in the freezer, so here's what I'm thinking. I would like to boil the UME with hop additions with .5 oz at 60, .25 oz at 20 and .25 oz at 7 minutes with either using just Magnum (this seems like a more German style beer), or a combination of Magnum and Chinook. Then of course adding the two HME's at flame out. What would the Borg do? Recipe Experiment IPA Style American IPA Brewer Batch 2.13 gal Extract Recipe Characteristics Recipe Gravity 1.061 OG Estimated FG 1.015 FG Recipe Bitterness 102 IBU Alcohol by Volume 5.9% Recipe Color 12° SRM Alcohol by Weight 4.7% Ingredients Quantity Grain Type Use 1.21 lb MrB. Octoberfest Vienna Lager Extract Extract 1.21 lb MrB. Pale Export UME Extract Extract 1.21 lb MrB. Whispering Wheat Weizenbier Extract Extract Quantity Hop Type Time 0.50 oz Magnum Whole 60 minutes 0.25 oz Magnum Whole 7 minutes 0.25 oz Magnum Whole 20 minutes 1.00 oz MrB. Octoberfest Vienna Lager Pellet 5 minutes 1.00 oz MrB. Whispering Wheat Weizenbier Pellet 5 minutes Quantity Misc Notes 2.00 unit Mr. Beer Dry Ale Yeast Yeast Temperature Range: 68°-76° F 2.0 GRAMS ... OR ..... Recipe Experiment IPA 2 Style American IPA Brewer Batch 2.13 gal Extract Recipe Characteristics Recipe Gravity 1.061 OG Estimated FG 1.015 FG Recipe Bitterness 100 IBU Alcohol by Volume 5.9% Recipe Color 12° SRM Alcohol by Weight 4.7% Ingredients Quantity Grain Type Use 1.21 lb MrB. Octoberfest Vienna Lager Extract Extract 1.21 lb MrB. Pale Export UME Extract Extract 1.21 lb MrB. Whispering Wheat Weizenbier Extract Extract Quantity Hop Type Time 0.25 oz Magnum Whole 60 minutes 0.25 oz Chinook Whole 60 minutes 0.12 oz Magnum Whole 20 minutes 0.12 oz Chinook Whole 20 minutes 0.12 oz Magnum Whole 7 minutes 0.12 oz Chinook Whole 7 minutes 1.00 oz MrB. Whispering Wheat Weizenbier Pellet 5 minutes 1.00 oz MrB. Octoberfest Vienna Lager Pellet 5 minutes Quantity Misc Notes 2.00 unit Mr. Beer Dry Ale Yeast Yeast Temperature Range: 68°-76° F 2.0 GRAMS
  9. I have just kegged my first brew, but I am noticing that my CO2 line has a very very slow leak. I have heard that the best way to find it is to spray a soapy solution on all of the connections and check for bubbles. What do you use for the soap and what is the best mixture for this? On a related note - I am thinking about getting keg lube for the keg seals. Would you use this just on the opening seal or on the in and out connections as well?
  10. Be sure to sanitize the container you make the espresso in. I did not even think about that, which I bet, makes it not such a good idea to get it at a coffee house. I will look for a store bought bottle first, but if not, I will go with the instant stuff. Hope you enjoy the Eye Opener as much as I do. Going to try the Russian Imperial Stout next. It has espresso, too. Stouts are my favorite and given that this is the first one that I have brewed, I am really looking forward to it. Might have to try out the Russian Imperial next. :stout:
  11. I am currently fermenting the Eye Opener Sumatra Stout. I don't have an espresso machine and wasn't sure the best way for me to add the required espresso at bottling time. My wife found instant espresso at the store and I am wondering if I should make that or if there was another better way to do this? I don't drink coffee and have no idea how this stuff works or the difference in taste. Is it even possible to go to Starbucks and get a 12oz cup of espresso?
  12. When I buy commercial kegs from the breweries, they generally last about 3 months after tapping. I would imagine they last pretty long before tapping, or if you clean your beer lines religiously after pouring, which seems like a waste of beer to me I am only 5 brews in as well and I just bought two 2.5 gallon kegs and was wondering when using MB recipes, if you should filter the beer at some point or if it matters? It seams like the trub might clog things up, but I have no experience with this.
  13. dferron wrote: What is your reasoning for half booster and half sugar? I would suspect there wouldn't be any noticible change in the profile. In my recipe there is no booster or added sugar ... uses a UME instead. Honey adds a little head retention as well as a little alcohol boost. The honey did not seem to add or detract from the inteneted flavor. I have only brewed a couple of brews so far, so I am really new to this. The two I have done with booster had a slight flavor that I attributed to the booster, and was wondering if another type of sugar would work better. I think your recipe sounds great and I didn't mean any disrespect. I was only trying to explain (and not well) a recipe that I was thinking about when I tasted the Raspberry Wheat for the first time. Adding the 2nd can of the raspberries after the 1st ferment should make it a lot sweeter and the raspberry flavor more pronounced similar to a framboise, which my wife likes even more than the Ruby
  14. I just finished conditioning the Raspberry Wheat which I brewed exactly as specified and it came out really well. I brewed this one for my wife who really likes McMenamins Ruby. The raspberry taste hits you right away and is light and finishes off a little dry. I think the one thing I might change is the booster. Would going half sugar and half booster be a good way to go? I was also considering a recipe similar to the one listed above from dferron, except minus the honey and adding the 2nd can of oregon raspberries after the 1st ferment.
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