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About jcubz

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  1. So I was in the big city tonight and I went to the local wine/brew store and found some "Beer Heading Powder". Which on the package says it is: propylene glycol alginate maltodextrin Has anyone every used something like this? it sasy to add 1 rounded tsp per 23L at time of bottling. I ofcourse bought and am now looking for information about it because I kick bubble gum, chew names and write on asses... always backwards. heres a link: http://www.winemakeri.com/Beer_Heading_Powder_p/13510.htm
  2. Ill have to see if I can get Sam Adams in the city nearest me (an hour) they dont carry too much american around here and most canadian brands are twist off
  3. So I'm looking at using beer bottles from the local liquor store (buying new ones isnt an option, too far away and too much $). I live in Canada and I;m thinking about using Miller draft and Corona's but theyre both clear. Can anyone think of a beer type that has a pop off top and is in a dark bottle? (except guiness, theyre new bottle can have their design taken off)
  4. jcubz


    I'll check out the info you guys provided. I'm a bog time novice and I really appreciate your help. Im trying to add more malt to my beer without using DME... or atleast thats the goal. DME just doesnt sound good to me for some reason. is it good enough? and if so what brands are good?
  5. So when I am malting with grains (like flaked corn), how long should I boil the grains? I am planning on adding some extra malts to my next batch and I thought Id try it without DME and just try boiling actual grains. Any information would be helpful. Thanks
  6. i have more of a keg than a six pack. but more is always better. Thanks guys
  7. So do I leaves the maltodextrin or carapils in the LBK until bottling or remove it from the wort after the initial "seal". Also this might be a stupid question but... i saw on another forum that someone used this: http://www.nowfoods.com/Sports/Products/StrengthAndPerformance/M003488.htm and then crushed the tablets and added that to the beer.. seems almost a little hokey.
  8. Where would one find information about how much maltodextrin to add to wort? I've seen a lot of comments about adding maltodextrin with dextrose for head retention etc but I havent seen a place that says how much... especially for approx 2.13G or so.
  9. well, I like fairly bitter beer, so I was thinking of adding some Saaz hops for flavour and then maybe ... oatmeal?? as an extra malt. might be a disaster. but it might not
  10. So I'm ordering another LBK and it comes with a can of each Classic American and Cowboy Lager. I have other beers lined up that I want to try and I was thinking of maybe combining these two and then adding malt via steeping. Comments? Good idead? bad idea? suggestions?>
  11. Ok. Well this is only batch number two. I guess Ill buy more bottles and another LBK and then I can let everything sit longer. Thanks for the advice. I thought I'd try both honey and brown sugar but maybe I should just try extra malt instead next time.
  12. So then my next batch is Englishman's Nut-Brown Ale w/Mellow Amber. I added 1 cup brown sugar and 1 cup of honey. I am going to leave it in the LBK for 4 weeks. bottle and leave for 4 weeks, cold room condition for 2 weeks. Should I am higher with the priming sugar? should I add 1 and 1/4 tsp in each 500ml? thoughts?? Im doing the dubliner after that... this may sound bad but I usually enjoy beer with more head than not.
  13. So I'm just tasting my first batch. Western Pale Ale. It tastes good. much like Alexander Keiths. but... I used Screwy Brewer to calculate the carbonation and Im not sure if I did it wrong or what but... in a 500ml bottle I put approx 8/10 of a teaspoon of dextrose. carbonated at 70 degreees F. There is carbonation but there is very little head when I pour it and it dissipates within about 30-60 seconds and the carbonation isnt anywhere near what store bought bear is... in fact if I let the beer sit for about 5 minutes it would be almost flat.. I had it in the LBK for 2 weeks, bottled and carbonate for 2 weeks and then cold room condition for 1 week, 2 days in fridge. any thoughts other than more priming? my aim was 2.5 CO2 levels.
  14. thanks for the help guys. i tried it and we'll see
  15. Thanks for the advice. Sorry I was at work. I think the temp was too high when I pitched the yeast. I'm going to try the bread yeast i think... Thanks. When I go to the big city ill stock up big time.
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