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About RenaissanceBiker

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  1. "TimeTraveler" post=256783 said:Will the Homebrew club continue unchanged? I was planning to join and will do so if you continue it. I didn't see an answer to this. I just looked at my brew club page and it just has a placeholder for my next shipment. I don't see an option to add anything to it.
  2. I made the standard Wee Heavy recipe (with schnapps) and it was awesome. The Mrs. wants more so I'll be starting it Tuesday. This time I'm going to do: 1 Can Bewitched Red Ale HME 1 Can Mellow Amber UME 1/2 Pouch Booster™ 1/2 lb. Light DME 1 Cup Brown Sugar 2 Tablespoons Butterscotch Schnapps I haven't decided between pitching 2 Fromundas, or a US-05.
  3. I put granulated sugar into the bottle and add the beer. Then I cap it, invert it a few times and put it away for 3 weeks. Do not invert or disturb them during carb/conditioning. Put them in the fridge for another week before drinking and you'll have a beer worth fighting your brother-in-law for.
  4. Last night I started a batch. 2 cans Witty Monk 1 lb. wheat DME orange zest Safbrew S-33 I'm thinking it will be a winner.
  5. All my brews are a little heavy and I ferment them all 3 weeks. I condition all of them for 3 to 4 weeks. My Scottish Wee Heavy will be ready for consumption next weekend.
  6. losman26 wrote: I have been using DME all the time, and probably have 10 packs of booster that I don't know what to do with. I started making batches with 1/2 bag of booster and 1/2 lb. DME. My booster supply is slowly going down and the brews are pretty good. I have also done a number of red or blonde ales using 1 can of HME, 1 can of UME, 1/2 bag of booster, 3/4 cup of honey, and 2 packs of fromunda. These have been greatly loved by Mrs. RB.
  7. I've done the MB spiced lemon wheat and a peach wheat of my own concoction. Both were well received. I just bottled my first pumpkin lager so the jury is still out on that one.
  8. I have 3 LBKs. I ferment for 3 weeks. I have them staggered so that I start a new one each week. I actually bought some vinyl letters at Lowes and have them labeled A, B and C. I keep a little log book that tracks what is in each LBK and when it was started. I have a lot of bottles. I have 32 1-liter PET bottles and a whole bunch of 12-ounce glass bottles. I usually let the bottles carb/condition for 3 weeks then refridgerate for a week. Mrs. RB and I don't drink an entire batch each week. We usually save up a supply of various brews and then deplete it on special occasions with friends. The PET bottles are labeled 0A - 0H, 1A - 1H, 2A - 2H, and 3A - 3H. I keep a log of what is bottled in them and when in the same book. I bought some little circular yard sale price stickers for the glass bottles. I write a 2 or 3 letter code on them designating their contents and put it on the top of the bottlecap. I might use "NBA" for Nut Brown Ale or "RRR" for Rose's Ramblin' Red. That way I can take them out of the fridge, put them in a cooler and pour ice all around them. The bottle caps tell me what is what.
  9. I just bottled a batch of Pumpkin Lager last night and as PaJim said, "WOW the trub!" There was a lot of thick pumpkin gunk left over. It smelled good and I managed to squeeze out 22 12-ounce bottles. I deviated from the recipe slightly. I used 1-lb of Amber DME instead of a can of Mellow Amber UME and I used US-05 yeast instead of Fromunda. It fermented in the LBK for 3 weeks. I wanted it for Halloween but I think I'm only going to try a few then. I'll hold the rest over for Thanksgiving.
  10. mashani wrote: If you want it to be "Belgiany" and want to use a dry yeast then use T-58 over S-33. S-33 will make nice beer, but it wont taste Belgian IMHO. The Fermentis website says their yeast has these properties. T-58: "A speciality yeast selected for its estery somewhat peppery and spicy flavour development. Sedimentation: medium. Final gravity: high. Also recommended for bottle-conditioning of beers. Excellent performance in beers with alcohol contents of up to 8.5% v/v but can ferment up to 11.5% v/v." S-33: "A very popular general purpose yeast, displaying both very robust conservation properties and consistent performance. This yeast produces superb flavour profiles and is used for the production of a varied range of top fermented special beers (Belgian type wheat beers, Trappist, etc.). Sedimentation: medium. Final gravity: high. Also recommended for bottle-conditioning of beers. Excellent performance in beers with alcohol contents of up to 7.5% v/v but can ferment up to 11.5% v/v." Are you sure you don't have them mixed up?
  11. I'm thinking about doing the Tripel Tipple. Tripel Tipple However, instead of the suggested two packets of fromunda I'm thinking of using a package of Fermentis S-33. What does the borg think?
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