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LouieMacGoo

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Everything posted by LouieMacGoo

  1. Wow, nearly $44k raised! That is awesome, congratulations and good luck with your new venture! :cheers:
  2. A google search brought me to this Briess website description. Maltoferm® Food Grade Malt Extract Registered March 31, 1981; #1,149,989 This registered brand name dates back to the early days of the Briess family malting tradition. The Maltoferm® product line was first introduced when ragtime music ruled. Second generation Rudolf Briess started making malt extracts for bakers in the late 1890s. About ninety years later, Roger Briess re-introduced the line in the United States, again mainly for the baking industry. Maltoferm® Malt Extracts are food grade, pure malt extracts. The line includes light- to dark-colored malt extracts. The darkest, Maltoferm® A-6000 Liquid Black Malt Extract and Maltoferm® A-6001 Dry Black Malt Extract, are produced from black malt and are used extensively by both the food and brewing industries for minor color adjustment in beer, baked goods, gravies, roux, seasoning blends and more. Very small quantities contribute lots of color. So it might be worth a try. Maybe mix it with some regular DME or LME and see what happens.
  3. My vote is in! Vote often people! :party:
  4. Hard to say since I don't know that recipe, but it seems that if it needed it, it would have had the lactose or xylitol in the recipeto begin with. If it were me and I had forgotten to add it, I would take about 2/3 lbs of lactose desolve (boil) it in about 1-1/2 to 2 cups of water, let it cool then add it and mix it up a little. This thread might be helpful. Scroll toward the end and see Inkleg's posts.
  5. Xylitol or Lactose are non-fermentable sugars and will give you the residual sweetness that you want with Ciders and will allow it t obe drinkable sooner.. Depending on how big of a batch you're making anywhere from a pound or two of lactose should work. I would suggest finding a good recipe and start from there. YankeeDag's Nong ciders recipes would be a good place to start! http://www.beerborg.com/social/blogs/user/Yankeedag
  6. Looks good BlackDuck! Real interested to see how this one turns out since I was there at the beginning for the brainstorm! :party:
  7. Well in that case I know that Aventures in homebbrewing in Taylor or Ann Arbor will refill them! Have you tried Malty Dog in Southfield?
  8. Have you tried Hopmans? http://hopmanssupply.com/ I hear they are really good! My buddy drives there from Livonia to get his supplies. Also you might want to check with SNOBS - Society of North Oakland Brewers who are in your area. They might be able to help you out with your kegging supplies. Good Luck! :cheers:
  9. +1 on the Eyeopener Sumatra stout. I added Dunk'n donuts coffee and cocoa and it turned out great! You can see what I did here -----> http://www.beerborg.com/social/forum/topic/6
  10. "Screwy Brewer" post=275418 said: "Eric" post=275308 said:ordered it as part of a recipe from mrbeer I was going to contact customer service tomorrow Now there's your problem. Shipping those poor little cells in this +90F heat is enough to kill most of them before they ever reach your doorstep. I would recommend making a one liter starter to revide whatever cells that have survived the journey and hope for the best. Short of that I'd get some dry yeast locally or liquid yeast if it's been properly stored and handled.Incase you are wondering how to make a yeast starter! [img size=300x500]http://http://www.beerborg.com/social/ow_userfiles/plugins/base/3-Photo%20Jul%2016,%2010%2021%2044%20PM.jpg DARN DOUBLE POST! AND IT STILL DIDN'T WORK Try this! How to make a yeast starter!
  11. "Screwy Brewer" post=275418 said: "Eric" post=275308 said:ordered it as part of a recipe from mrbeer I was going to contact customer service tomorrow Now there's your problem. Shipping those poor little cells in this +90F heat is enough to kill most of them before they ever reach your doorstep. I would recommend making a one liter starter to revide whatever cells that have survived the journey and hope for the best. Short of that I'd get some dry yeast locally or liquid yeast if it's been properly stored and handled.Incase you are wondering how to make a yeast starter! [img size=300x500]http://http://www.beerborg.com/social/ow_userfiles/plugins/base/3-Photo%20Jul%2016,%2010%2021%2044%20PM.jpg
  12. I was just wondering because I posted your link to your kick starter page on my @beerBorg twitter account, but I couldn't find the twitter name for your brewery.
  13. @DRabbit Does your brewery have a Twitter account??
  14. If your interested in making an easy Cider? Give Yankeedag's Nong Ciders a try. I just made his Pumpkin Pie Spice Nong Cider and it only cost me a bout $15 total for all the ingredients. And from what I've heard from others the Nong Ciders are pretty tasty! You can find the recipes here ----> http://www.beerborg.com/social/blogs/user/Yankeedag
  15. First off welcome to the Borg! You will find a lot of great people here willing to help with any of your questions. Now in regards to your question/concern I think you should be fine! The bottom line is that all the ingredients made it into the Little Brown Keg (LBK) and you did indeed make beer! At this point there really is nothing more that you can do about it but wait and it 2 or 3 weeks when you bottle it take a small sample to see if you like what you made! Just remember in the words of Charlie P. Worrying can spoil the flavor of beer more then anything else! So relax and don't worry! You made beer! :cheers: and again Welcome!
  16. "Inkleg" post=274783 said:I too made my first Nong ciders. An Nong orange and Nong agave. I see the recipe you linked to says that with the lactose you can drink it in 3-4 months. Two questions. How long without lactose before it's ready to drink. Has anyone added 1-2 ounces of liquor for flavor to a cider. Since I made a agave cider I was thinking of adding 2oz of Anejo tequila. Thoughts? Yes, thank you all powerful Nong. Hopefully YankeeDag will respond soon but all I know is that the lactose will give the cider the residual sweetness that is desirable in this type of cider since all the other sugars in the recipe are fermentable and will most likely be gobbled up by the yeast, so without the lactose you may not have much sweetness. :popbeer:
  17. "yankeedag" post=274742 said:you should have a FG of 1.000 or less. If that's true my ABV should end up in the 14% range! This baby's gonna have some kick!
  18. I've been wanting to make a cider for a while to give SWMBO something to drink and give her an excuse to want me to to brew more. So I followed YankeeDag's Pumpkin Pie Spice Nong Cider to make my first cider. My OG was 1.099 and I am really looking forward fo getting this one in the bottle and giving it a try in the Fall. My OG was 1.099 at 70* Cheers and thanks to the mighty Nong!
  19. Hangin' in the Taproom with YankeeDag and Jhough. Come on by Peeps. www.beerborg.com :drinking:
  20. Chillin' in the Taproom! Drop by and Chat! www.beerborg.com
  21. I got a brew in my hand the TaproomUp on the 'puter looking to chat! Grab a brew and come on by! :barman:
  22. According to the OG and FG that you posted in your recipe your ABV is about 5.15% which is a pretty respectable ABV for any beer. I see no reason why your beer wouldn't be safe to drink, but if your really concerned about it I would be happy dispose of it properly for you and reduce your great stress and worry! :cheers:
  23. Sounds good to me! As long as I can find an address for the place I should be good!
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