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PaJim

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About PaJim

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    Brewmaster in Training
  1. Relax and LET IT ALONE I let mine in the LBK for 3 weeks.
  2. I brewed a batch of WDA Deluxe it turned out pretty good. I was looking for a better mouth feel I was thinking of adding a pound of DME do you think I should go with a dark of an amber, also when do you add the DME after the boil or like when you add the booster before the boil? Thanks for all your help
  3. Have this in the LBK recipe is just as Mr. Beer wanted 1 Can Winter Dark Ale HME 1 Packet Dry Brewing Yeast (under lid of HME) 1 BrewMax LME Softpack - Robust I'm going to batch prime whats a good Co2 for this beer? Thanks
  4. PaJim

    Pumpkin Cider

    "russki" post=300615 said: "PaJim" post=300604 said: 2 Tbsp Pumpkin Pie Spice Umm... I would definitely suggest to use no more than 2 tsp. Two table spoons of pumpkin pie spice will make it undrinkable. Thank you just getting ready to mix it all up I will go with 2 tsp
  5. I have been reading up on making Pumpkin Pie Cider I'm going to give it a go recipe I found is 6 12oz frozen concentrate of apple juice .75 Lbs of lactose 2 Tbsp Pumpkin Pie Spice 700 Grams golden brown sugar 1 packet of champagne yeast I'm going to let it in the LBK for a month What is a good level of Co2 for this? Going to batch prime with cane sugar.
  6. I want to make a chocolate stout I was wondering if anyone has used chocolate extract to make a chocolate stout if so how much?
  7. I have my stout in the LBK can I add the lactose when i bottle, it if so can I mix it in with my priming sugar?
  8. "hilkertj" post=298058 said:Perhaps lactose is what you are looking for regarding mouthfeel. Lactose is not fermentable by yeast, and it will give your beer a milky mouthfeel. Lactose is often added to stouts to increase the body of the beer, and give it a creamy mouth feel. I am looking into doing a St. Patrick's Irish Stout Deluxe Refill. How much should I add to a Mr. Beer size batch and when? Thanks for your time, Jim
  9. I should be more clear I am still doing Mr. Beer type recipes. I have steeped grains and some hop boils. Any thoughts would be helpful.
  10. I like my dark beers, I have made some stouts and porters how do I go about getting that mouth feel you get from Guinness or Murphy's I miss that. Thanks for your time, Jim
  11. I'm trying a raspberry Stout 1 can St. Patricks Irish Stout 1 can Creamy Brown 1 can Raspberries in heavy syrup 1 cup brown sugar us-05 yeast I pureed the raspberries and added to the LBK at the beginning of fermentation. My Question is do you think that's enough raspberries or should I add another can after two weeks and let it go for 1 more week?
  12. I made both I tried the BTP I used 2 cans BTP (HME) and 1 can CB (UME) very good real malty, canditioned for 3 months haven't tried the SW yet.
  13. mnstarzz13 wrote: like KZ said, 1lb seems like a lot! -good catch! also, per former MRB Brewmaster ericG "as long as you're using quick-oats, flaked oats, or rolled oats (highly recommended). This is because the starches are already gelatinized in these forms of oats." Flaked oats are at LHBS but the old fashioned oats at grocier work too. i buy wally world brand I bought them at my LHBS a little pricey but next time Wally world. next batch I will try 1/2 lb depending on how much I like the first batch. :woohoo:
  14. Thanks guys very helpful. here's to you :chug:
  15. mnstarzz13 wrote: Basically what you did was an extended steep. Mashing requires 2 row or some base malt to convert starches to sugar which can be consumed by the yeast. basically, you will get some mouthfeel from the oats but no abv and a bunch of starch. starch will make a clody beer but thats no biggie here. However, starch does open the door for infection (I have not had any isue nor have many others who steeped oats) so just be a little extra carefull with sanitation, avoid opening keg at all costs just to be safe. Sound good. I bottled this yesterday and it did have very good mouth feel and taste. I used 1 lb of oats how much 2 row? the recipe I did was 2 cans of St. Patrick's Irish stout HME and a can of creamy brown UME, can I use the UME just add it in the beginning? Also Do I leave the chocolate malt in the whole time and sparge all at the end.
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