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Tin Man

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About Tin Man

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    Brewmaster in Training
  1. I think "category/style" makes this two different questions. In literal terms if it's brewed with ale yeast it's "category" would be ale. But it's flavor profile is designed to taste like a Pilsner (which are lagers) so it's "style" would be a Pilsner/Lager. Like the MB Cowboy Golden Lager... It's an ale, like you said, because of the yeast, but it's style is "American Lager." :charlie: Tin Man
  2. ba1980... First, welcome to the borg!! Sounds like you're fine (yeast "good smell"). Shut the closet door and try to forget about it for another 10-12 days. In the meantime go get some good craft brews and start harvesting bottles. :charlie: Tin Man
  3. Congrats!!! YOU MADE BEER!!!!! :charlie: Tin Man
  4. SoonerBrew76 wrote: Good Evening everyone, my first batch is brewed and sitting in the LBK in a cooler in a closet. Wish it well. Thanks again for all of your help. SoonerBrew76 Congratulations! You made beer!! :charlie: Tin Man
  5. Brian1179 wrote: id let it go two weeks minimum, then bottle then wait 4 weeks then try one. oh, welcome to the borg :cheers: +1 Brian's timing and +1 on "Welcome to the borg." :charlie: Tin Man
  6. First, Welcome to the Borg SoonerBrew76!!! 2 more cents... If this is your first brew, I'd recommend brewing them seperately. Do either the ADIPA (2 cans) or WCPA (with booster or a can of UME) as a basic recipe. Get used to the steps, and as importantly, get used to the taste. If you mix them from the start you'll be thinking, "I wonder if this or that flavor came from the ADIPA or the WCPA?" Better (IMO) to have a baseline and get the steps down first. Besides that, you'll have twice as much beer! Again, welcome aboard! Keep reading! Keep posting!! Keep brewing!!! :charlie: Tin Man
  7. Just chiming in to say CONGRATULATIONS!!! On your first brew pocred and xxmaelstrom!!! Keep reading! Keep posting!! Keep brewing!! :charlie: Tin Man
  8. Excellent thread! Thanks! :charlie: Tin Man
  9. Welcome to the obsession, Arista! I'm gonna suggest sticking with Chris's first recommendation (Bewitched Red with Mellow Amber, or perhaps Creamy Brown if you want it a bit darker and maltier). His other suggestions are all perfectly wonderful, but for a first batch I suggest sticking with a standard Mr Beer refill. Brew several standard brews so you can get used to the steps (cleaning, sanitizing, fermenting, bottling, etc.) before getting too complicated. It will do two things: 1) make sure you've got the process down correctly, and 2) give you a good baseline for taste. Later when you go for clones of commercial brews, or simply want to expand, you'll have a frame of reference. Others I'd suggest as good "early brew" batches would be Mr. Beer's Octoberfest Vienna Lager and Englishman's Nut Brown Ale. If you do the "premium refill" you can choose Creamy Brown or Mellow Amber UME instead of booster. Again, Welcome!! Keep reading! Keep posting!! Keep brewing!!! :charlie: Tin Man
  10. 4 LBK's, including one I just gave to my son, so I suppose it's 3 now... 1 slimline for batch priming. :charlie: Tin Man
  11. SmokeDiver3zero wrote: I vote for another location. Cheers! :chug: +1 Beer comes first! If that closet is your best location for temps, shelter from light, etc., move the other stuff! :woohoo: Welcome to the Obsession huoppi!!! ~ Keep reading! Keep posting!! Keep brewing!!! :charlie: Tin Man
  12. Cool. Did you note in the instructions that cider is supposed to ferment at higher temps? :charlie: TIn Man
  13. First, Welcome to the Obsession! I actually went back and ready your earlier threads for a frame of reference. I have only brewed cider twice, and unfortunately, with minimal sucess. An important thing to consider is fermenting temperature. The first time I brewed cider I fermented at around 65 (like most MB brews) but the instructions say it's better at 73-81. So my first question is, did you ferment at those temps? Second, just an observation... Almost everyone here recommends doubling the fruit when brewing anything (cherries, raspberries, etc.) to get more of the flavor. Also, many recommend adding the fruit later, rather than after "flame out" (removing from heat). What did you ultimately decide to do with adding yours? Be prepared, you may not get as much fruit flavor as you had hoped, but remember, you will still have made your own brew! Third, since you've brewed a defined recipe, I'd recommend letting it play out to see how it does, rather than continued "tweaking." Go ahead and bottle it. Let it sit at room temp for 2 to 4 weeks, fridge for a couple days then sample 1 or 2. Finally, and most importantly... Just to be blunt, if this brew sucks, or is flat, or does not live up to expectations, don't give up! Keep reading! Keep posting!! Keep brewing!!! :charlie: Tin Man
  14. bpgreen wrote: I managed to build up my pipeline when I was doing some traveling and bring when got home on weekends. I've got over 300 beers in bottles and 3 5 gallon corney kegs. Makes it easy to let a beer sit in the bottle for a couple of weeks."I am not worthy. I am not worthy... (repeat)" Damnation! I have about 80-100 and thought I was doing well! Time to step up my game! It's on now! ~ :laugh: :charlie: Tin Man
  15. First, Welcome to the Obsession, DAJO73!! Although I've not had to use this strategy, EVERYONE here (well almost) suggests the cooler hot/frozen water bottle approach, so I'd go with that. That said, your method of putting it in the 2nd flooor closet is probably fine as well. I do that with mine, but if I happen to get worried it's getting too hot (heater on, greenhouse effect, whatever), I just open the door of the closet for a while and the temp drops a bit. Again, WELCOME!! Keep reading! Keep posting!! Keep brewing!!! :charlie: Tin Man
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