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Cleveland013

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Everything posted by Cleveland013

  1. Would strongly advise AGAINST reusing bottle caps first off and twist off glass bottles secondly. Even with new caps screw top bottles don't seal right with a wing capper and can screw up your carb. I have heard some of the veterns use a bench capper on twist off bottles with success but I'd stear clear of them personally. :cheers: EDIT: Rereading your post. If you mean twist off plastic bottles (like Coke bottles) then that is fine as long as the bottle once help carbonated liquid.
  2. I'm near Cleveland, Ohio and it gets cold here too. Fortunately I have a heated attic office thats around 68 so it works well during the winter.
  3. Welcome aboard! :cheers: Most of us recommend letting your beer ferment in the LBK (little brown keg) for at least 3 weeks and then letting it sit in bottles for at least 4 weeks at room temp before drinking. Drinking some at 2 weeks might still taste "green" but will give you an idea of what that tastes like.
  4. I'd be afraid that once you make a root beer "beer" the taste of root beer will never leave your LBK and all your subsequant beers will also be "root beer" flavored. Perhaps a nice pale ale with root beer extract added to each bottle at bottling time?
  5. I'm in the same boat. Looking to broading my brew horizion this year beyond just HME brewing. I just brewed yesterday my first IPA with a Hops Boil! I know baby steps, but I was excited to do it! It still had 2 MB HME's in it and 1# of Amber DME. Next brew on my list is going to include steeping grains as well. Good luck and please let us know what you end up doing as several of us as I've seen the past few days are ready to make that same leap and we'd all love some ideas.
  6. "mclarson1" post=312330 said:It seems kind of strange that the stock Mr. Beer directions are so vague/incorrect on the timeframe required for good beer. The Mr. Beer directions are there mainly for marketing in most of our opinions. "Make Beer In 14 Days!" Sound SO much better than "Make Beer In 7 Weeks!" :whistle: But to make GOOD beer you need the 7 weeks. Will it be beer in 14 days, probably. Beer you'd want to drink..probably not. Like said above, give your new batch 3 weeks in the LBK and 4 weeks in the bottle at room temp and you're golden! Welcome aboard! :cheers:
  7. I usually add the sugar first then the beer. The other way around makes the beer foam! 4 weeks minimum in the bottle at room temp for good beer.
  8. Thanks Dave! I was hesitant to try the next step, which for me was doing a hops boil. But really it wasn't that bad. I just need to make that Hops Spider so I can add the different hops boil additions and not go commando like I did. DIY Hop Spider I also was afraid of adding too much bitterness without trying it as a baseline first. But I kept good notes so I can definitely add a bitterness boil the next time if it's not enough.
  9. Spilled wort, boiled over DME, adding WAY too much sugar on my wife's fruit drinks to drive up ABV and my last mistake was probably adding the cut up apples to my Christmas ale. Still doesn't taste quite right but I'm giving it a month more to condition! Live and learn then brew another batch!
  10. Short answer...let them age at least 4 weeks at room temp before trying them. That will allow the flavors to mingle and condition. As for variations in carbonation I'm assuming you bottled primed. Slight differences in amount of sugar can make for different carb levels. Some bottles getting more yeast will also accent this effect. Again giving the bottles 4 weeks will allow any slow starters yeast wise to catch up and carb. Good luck! EDIT: or listen to what mashani said
  11. Just brewed up my Scruffy Looking Nerf Herder IPA with Citra hops, so even though I started tonight, technically it will be my first brew of 2013. Happy New Years guys! :cheers:
  12. 6 hours in and the yeast are storming around and forming a nice krausen layer. HUGE amount of trub! I know some of this is hops that I ended up going commando with but still a TON of trub. Wonderful smells coming off the LBK, including the citra hops. Hope some of the smell stays with the brew. Might consider dry hopping in a week or so. Although my 4 year old said the citra hops smelled like green beans!
  13. First hops boil I've done, and first beer I'll have using Citra. Probably pretty low on the hops variety like I know some IPA's have but it's to spec and I think pretty good for a first attempt. Plus there is the hops from the 2 HME's which will add to the flavors.
  14. Well bit the bullet today. Stopped at the LHBS and picked up the Citra hops (13.9% Alpha) I've been wanting to play with. Never had a true IPA before so thought I'd try making one that fit into qBrews specs for an American IPA. Modified the makings of a Fallen Friar MB recipe and away I went. Learned 2 things on this brew day. First even though I used a bigger pot that damn hot break almost got me again, still need a bigger pot. :pinch: And second even though I knew somewhere in the back of my mind that pellet hops would dissolve into tiny particles I was still unprepared to see them do so in front of my eyes rendering my "straining" spoon useless. Guess I'm going commando with these hops and hope they drop out during my cold crash. Hop spider DIY build you are so in my future. :cheers: Scruffy Looking Nerf Herder IPA ------------------------------- Brewer: Galletti Brewing Company Style: American IPA Batch: 2.13 galExtract Characteristics --------------- Recipe Gravity: 1.062 OG Recipe Bitterness: 52 IBU Recipe Color: 13° SRM Estimated FG: 1.016 Alcohol by Volume: 6.0% Alcohol by Weight: 4.7% Ingredients ----------- Briess DME - Sparkling Amber 1.00 lb, Extract, Extract MrB. High Country Canadian Draft1.21 lb, Extract, Extract MrB. Octoberfest Vienna Lager 1.21 lb, Extract, Extract Citra 0.25 oz, Pellet, 7 minutes Citra 0.25 oz, Pellet, 15 minutes MrB. High Country Canadian Draft1.00 oz, Pellet, 5 minutes MrB. Octoberfest Vienna Lager 1.00 oz, Pellet, 5 minutes Mr. Beer Dry Ale Yeast 2.00 unit, Yeast, Temperature Range: 68°-76° F 2.0 GRAMS Notes ----- Recipe Notes: - Add DME and water to pot, whisk to dissolve - Bring to boil and whisk through hot break - Add .25oz of Citra hops at T-15 - Add .25oz of Citra hops at T-7 - Flameout, remove hops - Add both HME's to pot - Put cold water into LBK - Add wort to LBK - Top off to fill line with cold water - Allow wort to cool down to pitching temp - Stir, add 2 packets of MB yeast, wait, stir - Ferment 3 weeks at 68 degrees Batch Notes: Tried Commando with hops, will see if they drop out during cold crash. If not next time use hop sack
  15. Thanks Frozen and Wings. I kinda thought that was what I should do but wasn't 100% sure. Also Wings I like that idea you gave for sparging the steeping grains, so I "borrowed" it to try with my new recipes. Thanks!
  16. So you had it sitting on it's side and she sat it upright? If so then the wort leaked out of the lid. I guess it depends on how much you lost. The wort will still be come beer, but not as much of it. Hopefully the yeast got distributed well and weren't all leaked out. You may have a longer lag time before fermentation starts full swing. As long as you don't add additional water your ABV will remain the same. I'd be concerned the vents on the lid will get clogged up when the wort dries. Might not be a bad idea to check on it every couple of days, give it a twist back and forth (not remove it) to make sure the vents are open. I'd ride this one out.
  17. "swenocha" post=310816 said:Ole Smoky Moonshine is also produced in Gatlinburg. My wife and I tried that when we were in Gatlinburg a few years ago for a friend's wedding. We tried both the "original" and "additionaly filtered" versions, a shot of each. Powerful stuff and with a heck of a bite, although depending on the filtering it either was a strong and quick bite or milder but longer bite. Not sure how that would taste in beer.
  18. I'm trying to formulate some of my own recipes for beers without using MB HME's. There was already a thread about an APA I was considering. Thought I'd try my hand at crafting an American IPA since they seem to be so popular. :stout: Anyway I'm toying with dry hopping this recipe and was wondering if you needed to input dry hopping in qBrew in any particular way. I know it's going to be mainly for aroma and not adding to IBUs since it wasn't boiled but does it need to be listed at like 1 minute or so to add to the numbers on the brew? Or do I simply list it at 0 minutes just as a place holder so I know it was in there? Thanks! If you're interested my attempt at the IPA recipe is below. :cheers: This Isn't The IPA You're Looking For ------------------------------------- Brewer: Galletti Brewing Company Style: American IPA Batch: 2.13 galExtract Characteristics --------------- Recipe Gravity: 1.067 OG Recipe Bitterness: 49 IBU Recipe Color: 12° SRM Estimated FG: 1.017 Alcohol by Volume: 6.5% Alcohol by Weight: 5.1% Ingredients ----------- Briess DME - Bavarian Wheat (65%/35%)1.00 lb, Extract, Extract Briess DME - Sparkling Amber 2.00 lb, Extract, Extract CaraPils - [body, Head] 0.25 lb, Grain, Steeped Crystal 40L - [body, Caramel, Head, Sweet]0.25 lb, Grain, Steeped Amarillo 0.50 oz, Pellet, 7 minutes Citra 0.50 oz, Pellet, 20 minutes Summit 0.25 oz, Pellet, 30 minutes Safale S-05 Dry Ale Yeast 1.00 unit, Yeast, American: Temperature Range: 59°-75° F 11.5 GRAMS Notes ----- Recipe Notes: - Steep Crystal 40L and CaraPils grains at around 155-160 degrees for 30 minutes - Remove and drain, sparge with 170 degree water, add sparge to grain tea pot (Thanks Wings for the tip!) - Add 1# Amber DME, wisk to dissolve. - Bring DME to boil through hot break. - Add hops at 30-20-7 schedule. - Remove hops. - Add remaining 2#'s of DME, wisk to disovle - Flameout - Place cold water into LBK - Cool and add wort to LBK - Top off to fill line with cold water - Stir, pitch Safeale S-05 yeast, wait, stir - Ferment 3 weeks at 68 degrees - Cold Crash 2 days - Bottle
  19. Oxyclean works great. Use the Oxyclean Free (has no dyes and fragrances). I usually use 1/2-1 scoop of powder into the LBK and fill with warm water. Let it sit overnight, then rinse well. Welcome aboard! :cheers:
  20. "Duff" post=310775 said:I'd say use some Noble hops and maybe make it quite bitter since a Klingon beverage wouldn't be easy to drink. Well Worf does like Prune juice, calls it a Warrior's drink. So perhaps a mead or something with raisins.
  21. Great to meet a fellow Trekkie (TNG fan here). Welcome aboard! :cheers:
  22. Like yankeedag said those trub bottles (bottles with sediment) have more yeast in them along with other byproducts of fermentation. More yeast means faster carbonation. HOWEVER, these trub bottles can also have more off flavors due to the yeast by-products and you don't get as much beer out of them as you normally leave the trub layer on the bottom of the bottle when you pour. But congrats on making tasty beer! :cheers:
  23. BlackDuck. I'm in Eastlake Mentor is doing fine, growing as always with new stores, car dealerships and restaurants. And now a LHBS
  24. "Bobk388" post=310195 said:Hello I'm new to the home brew life. My girlfriend Got me the kit for Christmas. What's the best way To find some local home brew shops? Bobk388 I'm in NE Ohio as well. If you live near Mentor there is a brew shop on Mentor Ave and 306. It's called the Brew Mentor and they have a good selection of items. Welcome aboard! :cheers:
  25. East side of Cleveland, Ohio here. Welcome aboard! Yep we all have had issues like that, all part of the learning curve.
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