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Chance drums

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Everything posted by Chance drums

  1. It is a lbk size batch. Its been fermenting for a week and the gravity reading is 1.022. the recipe was simple 3.3 lbs LME - Breiss Golden light 1 oz hallartau hops split in 1/2 oz sacks. 15 minute hop boil with 1/2 os hops 7 minute lme hop boil with the remaining 1/2 oz hops. 6 grams of basic ale yeast. Based on the last gravity reading it seems I may need more yeast as it already seems done and inactive. I plan on letting it go for another 2 weeks fermenting. Again. Any help would be great...the reading says I need 11.5 grams of yeast and this stuff I had just does not seem to be real active anymore..... :chug: Chance
  2. :cheers: I had a begining gravity reading of 1.055. I THOUGHT I had enough yeast when only had 1/2. I pitched 6 grams of basic dry ale yeast when it calls for more. Probem: the nearest store is over an hour away, I tried calling and ordering online and it will be too long before it gets here. Do I need more yeast? If I get it later can it be ok to pitch more later than 48 hours? Any info will help Chance :smash:
  3. What would be a good choice of hops for a golden lighter beer? Anytime I think of cascade, I am thinking too much amber ale ish and considering new ideas would be apriciated :cheers: Chance
  4. :borg: I just brewed up some spicy christmas ale. Even though it technically is an ale, can I condition in the fridge or would it be better conditioned at room temperature? ANYONE with experience with this brew or one similars response would be great....I am hoping I can wait the whole 2 months minimum asked for conditioning ti :laugh: :drinking: me Chance
  5. Does Mr. Beer take pay pal on the web site?
  6. It actually is working fine.....my first time using the liquid yeast. yes, the package did expand but not fully which on the package said is and was fine. The yeast did not smell bad at all when I pitched it......so I may have been blessed to have saved it before to long:) :cheers: :stout: :woohoo:
  7. If I had known that, I would have paid that after I paiad 40 for the recioe with shipping........Ill contact Mr> Beer tmmrw. There seems to be trub on the bottom. Just still seems pretty dead compared to other brews in the past...so maybe its ok....will see
  8. It has been 24 hours since I added the yeast to the wort to...forgot to add that
  9. Hello fellow brewers. I ordered the new MUNICH MONSTER and brewed yesterday. When I recieved my package, (I LIVE IN THE DESERT) all the entire contents including the liquid yeast package were very HOT from temp outside. Concerned I immediatly put them in the fridge for an hour. Do you think that it may have killed the yeast? I have never used liquid yeast before and after following the directions of popping the bag inside and letting it sit for 12 hours before adding to the wort. It just seems dead inside the wort. Its the Mr. Beer Keg and with no co2 monitor....its hard to tell if it is brewing. It looks like all the yeast is just sitting at the bottom doing nothing. HOW DO I TELL IF IT IS DEAD? Should I go ahead and add dry brewers yeast or wait it out? Any help would ROCK! :cheers:
  10. I went ahead and ordered the munich monster recipe...it looks good and the reviews are great
  11. BTW....I have brewed over 20 different recipies so I am still kinda new but know how to get r done :stout: :gulp:
  12. Can anyone share some ideas for a great Oktoberfest recipe. I was just thinking of doubling up on Mr. Beer HME's. But then, I wanted to ask you pros out there. I was asked to brew some to be ready for the season. I really want to impress. Any help would be GREAT :cheers:
  13. thanks...I will do it as you posted...thanks for your response :cheers: Ill share my gravity readings and share how it turns out :barman:
  14. Docniel wrote: I was going to use Safe Brew S-33 and leave it in the LBK for the full three weeks. If your thinking of a specific yeast that you would recommend? Yeah Copper's ale yeast. I'll have look at that. S-33 is good....coopers is a step up from the yeast mr.beer uses...depending on the recipe
  15. bpgreen wrote: Chance drums wrote: bpgreen wrote: What AA% on those hops? Generally speaking, you want to split into at least two, if not three book boils to get bittering, flavor and aroma. If you give me the AA% of the hops, and how bitter you like you beer, I can help with a boil schedule. 5-7% I believe. I have been making some good high bitter beers. This time I want to do something lighter as far as bitterness but good flavor and aroma That's quite a range. I'll split the difference and use 6%. Divide the hops into 3 roughly equal piles. Bring 6 cups of water to a boil. Remove from heat. Add 1/2 lb of the LME (don't worry about getting this exact, just use about 1/2 lb). Stir until the LME is completely mixed in (if you don't get it mixed well enough, it will stick to the bottom and scorch). Return it to a boil. Set a timer for 40 minutes and add 1/3 of the hops. When the timer goes off, add another 1/3 of the hops and set the timer for 13 minutes. When the timer goes off, add the rest of the hops and set the timer for 7 minutes. Add 1 gallon of cold water to the LBK. When the timer goes off, remove from heat, add the remaining LME and stir. Add this to the cold water in the LBK. Add enough water to this to get to the desired level. Stir vigorously to mix in the LME and to aerate the wort. Add the yeast, wait 5 minutes and stir vigorously again. If this is a 2.125 gallon batch, it should start at about 1.056 OG and end up with about 5.5% ABV. The IBUs should be somewhere around 25-30 for a balanced beer. I was planning on using the whole can of lme....too much?
  16. How do you share on the bottom what you are brewing and drinking? I can't figure that out?
  17. I like the idea of 2 sticky wickett and the ume. maybe a better yeast...coppers ale....that sounds good
  18. bpgreen wrote: What AA% on those hops? Generally speaking, you want to split into at least two, if not three book boils to get bittering, flavor and aroma. If you give me the AA% of the hops, and how bitter you like you beer, I can help with a boil schedule. 5-7% I believe. I have been making some good high bitter beers. This time I want to do something lighter as far as bitterness but good flavor and aroma
  19. MonkeyMan wrote: 10 minutes of a hop boil isn't going to do much...in general, not knowing the specifics, I would do a 20 minute boil with 1/2 oz and dry hop with the other 1/2 oz. Really need more info to give a definitive answer. I like your idea best and will do that for now....understand this is going into the LBK...not 5 gallons
  20. I have also brewed the Thomas Coopers wheat kit that is pre hopped by itself. I added some orange zest to it. Good to go and as good as the seasonals...
  21. bpgreen wrote: Which Cooper's LME is this? We need more information if we want to help with this. Cooper's has a lot of different types of LME. Some are prehopped, some not. Boiling hops in plain water probably won't do what you want. Hops should be boiled in malt. If this is a prehopped kit, it's probably hopped to make a 5 gallon recipe. If it's not prehopped, you need to modify the boil or you're going to have something that is extremely sweet. not pre hopped....you think 1 oz boiled in the malt then?
  22. My first time using a LME and hops seperate I have a Thomas coopers light malt extract and I am experimenting with willamett hops. Recipe so far 1 T.C. LME 3.3 can 1 0z. willamett hop pellets 1 7 0z pack of coopers yeast fermenting will be done in the LBK My idea is to boil hops for 10 minutes then add LME fermenting with hop bag until done. Is 1 oz too much? I figured that with all that sugar and that willametts are low in bitterness that this would be a good light type of beer. Any suggestions?
  23. 3 more mr. beer bottles left for conditioning and 1 12 oz bottle in the fridge. Next week I will throw the 3 in the fridge and share with friends and or family
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