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About nelgin

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  1. Any suggestions on how much cocoa and peanut butter to use? I've never used either before in brewing. The powered sugar, is that something I could add after the yeast has done its job?
  2. Here in Texas, Martin House have created a beer called Puppy Chow and it is amazing! To my mouth anyway. On the can it says "Stout with powered sugar, chocolate, peanut butter and chex". It's an 8%ABV, dark and thick. How would I even start to brew one of these myself?
  3. I just saw this recipe and would like to try it, but find the ABV disappointingly low, below 6%. I like my stouts 7-8% or higher. What would be a good way to increase the ABV without altering the taste (too much).
  4. Where was my question?
  5. Hi Josh, Thanks for the recipe. It's been a while since I did some brewing, things dropped off the map not long after my post. I've got a hankering to start up again. This will have to wait until the winter since I don't have anywhere at a stable 65-70F with the Texas heat. I'll maybe tap you for some clarifications when I get the stuff together to give it a go. Thanks, Nigel
  6. I was thinking of getting some oak like they use in wine making and soak one in whiskey and one in wine and see how that goes. I'm still not sure what I'd use the basic recipe tho.
  7. Has anyone had a beer called Not the Stoic? I really like it, and it's unusual because its aged in whiskey and wine casks. I'd love to find some sort of combination of Mr Beer ingredients to try and recreate this beer. There's some information from Ratebeer.com - any suggestions appreciated and I'll give some feedback once it's brewed. Malt: Pilsner, Special B, Crystal Rye Hops: Czech Saaz Other: Pomegranate Molasses Barrel-Aging: 11 months in 15% Pinot Noir and 15% Rye Whiskey Barrels
  8. I was thinking something more along the lines of combining a couple of cans of whatever to get something close. It doesn't have to be exactly the same, just something similar.
  9. I have a friend who liked my English Strong Ale, but with it being seasonable, there's no more left. Does anyone have a good alternative recipe to try out? Thanks, Nigel
  10. I got my latest order from MrBeer. Jazzberry Ram the Seasonal Pilsner Czech Pilsner Sticky Wicket Oatmeal Stout A 3rd LBK First problem, one of the cans of Oatmeal Stout came with a couple of rather large dings in them. I'm pretty strict about not using product with dents. I would never pick this up at the store so Mr Beer are sending me a replacement and this one gets thrown out. That leave me with three choices. The seasonal Pilsner needs to be fermented at a temperature lower than I can keep it at right now. My mind is made up! First, Czech Pilsner - first surprise was forgetting it's actually made from a Canadian High Country Draft and hops. I'll give it a go anyway. Most of my recent beers have been dark so it'll be a nice change. Second is the Jazzberry Ram, and I'm looking forward to this, my first fruity beer. In fact, both of these use supplied hops and its my first time to use them so will be interesting. Not only that but my Dutch Apple Ale is fermented, bottled, and conditioned, now I just need a couple of weeks of largering, so I emptied my beer fridge of Newcastle Brown Ale so I could fit in a case of D.A.A. - Can't wait to pop the top on that one. Now the problem is that my 3rd LBK arrived but I wasn't able to order the self locking tap because they are no longer selling them. I read in another thread they were found to be "defective". I see there's a new spigot tap (sku 31102) but I'd have to wait until I place a new order to get it, and it doesn't say if it works with the existing wand. Anyway, I have a couple of weeks to think about it.
  11. If you have three kegs and likely to use only half your yeast, either make two different recipes that call for half a packet of yeast, or order another refill and it'll be here by the weekend, so your half packet of opened yeast wont spoil. It also means you'll stagger your brewing and wont be left empty.
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