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Everything posted by rmoore4556

  1. I've been doing a lot of research on adjuncts, but still haven't found basic instructions on how to add them (adjuncts for true dummies kind of stuff). I'm sure this question is beyong amateur, but when and how exactly would I add say honey or brown sugar to the brewing process? The common sense side of me says to just add it to the wort after the HME and UME, but I want to be sure before I go and potentially mess up weeks of waiting. Thanks for any input! (I know about the correct ratios and such so no worries on that level)
  2. Oh true, good point. Ya I don't think the wait is worth 1.3%. 4.6/4.7% is plenty. Thanks!
  3. Haha ya, I wasn't plannin on buyin it there. Insanedragun, I like a strong beer. Do you think the 4.7-6.0% abv difference will be that noticeable? Thanks for the input
  4. Awesome, thanks. http://compare.ebay.com/like/140527908537?var=lv&ltyp=AllFixedPriceItemTypes&var=sbar This what you're talking about?
  5. To hijack my own thread, I have another question. I just bottled what I currently had fermenting, and this is the second time that I've gone to clean my fermenting keg. I wipe it down with warm water and a spounge (non-abrasive), but it still smells like beer. Is this a problem? I don't want one beer's taste seeping into another. I know of the special cleaner that sells on mr. beer, but I have already sunk hundreds into this and can't afford much more for awhile. I read on the simple guide lines post that you can use a non-antibacterial, scent-free hand soap, but I can't find that anywhere. And I'm worried about oxy-clean being safe. Any suggestions? PS- bpgreen is correct. They didn't tell me what was in the HME, just what to add to get to a newcastle style beer.
  6. Ok, I'll try both and get back to ya. That Abbey Dubbel looks great! I'll give it a try too.
  7. They never mentioned which method I should use, but aroma is really all I'm looking for so I'll just dry hop it. Unless anyone thinks that boiling would bring me closer to newcastle...
  8. Oh true, that makes sense. Ya, I just got the hydrometer. Thanks!
  9. Awesome, Thank you so much! Is the flavor or aroma going to be worth the wait of an extra week of fermentation w/ hops? So far I've only done two weeks at a time with that.
  10. Hey everyone! I'm relatively new to the home brewing process, but I'm ready to start trying more than the basic booster and HME refills. I want to brew a Newcastle Brown Ale clone, so I asked Mr. Beer's live chat what to use. They suggested the following: West Coast Pale Ale, Creamy Brown UME, and 1/2 ounce of willamette hops. I'm going to use booster as well to get 6% abv. I've already ordered all of the ingredients, so I'm committed. Now, I have two questions: 1. Are these ingredients good for a Newcastle-style beer, and would anyone here add/remove anything from that list? 2. This will be my first time hopping my beer...I've researched the different processes through this forum and manuals, but am still uncertain in the process. I read that dry hopping for more than five days can bring a "veggie" taste to the beer...but from what I understand, opening the keg fermentor can spoil the beer...How would I remove the hops? And I'm guessing that if I were to boil the hops with the UME and booster for 5-10 minutes it would be an awful mistake to use a muslin sack (but I dont want hop chunks floating in my beer...?). I guess my main question here is: Which hopping method should I use for this particular brew, and how exactly do I go about it? (I bought the muslin sacks just in case I need them) Thanks!
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