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TNT

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Everything posted by TNT

  1. I currently reside in "a whale's vagina." :dry: (Anchorman reference)
  2. Most, including me, recommend 3 weeks in the LBK, then 4 weeks in the bottle before the first taste test.
  3. Another "anti-Facebooker" here. Perhaps Mr. Beer will provide a web link for the non-Facebooking borg to enter the contest. Hint-hint!
  4. Yeah, somewhere between the third and fourth month was when it really tasted great to me. Unfortunately, they didn't last much longer... I enjoyed them too much to see how they tasted with longer conditioning. :stout:
  5. "piscator" post=293345 said:This is what I'm going to miss the most. It's based on Bewitched Red Ale and there is NO replacement in the Cooper's line up. It's super-smooth, good nose, great flavor, and nice butterscotch finish. Yummy: :gulp: Agreed! So sad. SWH was the very first batch of homebrew I ever made... and it's still my absolute favorite.
  6. "unkyjack" post=285249 said:... at a class at the LHBS one of the owners mentioned that customers have been complaining recently about Sam Adams bottles not sealing properly and leaking air. He's probably just trying to sell more bottles from his store. :dry:
  7. Thanx everyone... I appreciate the replies! :cheers:
  8. I'll be filling 12 ounce glass bottles and using a wing capper for the first time this weekend and I'd like to benefit from the more experienced/expert opinions. Common sense tells me to sanitize them all and add the priming sugar to each bottle in advance, to save time and avoid confusion or mistakes. My question is: should I cap each bottle individually as it is filled or should I bottle the whole batch and then cap all the bottles at once in an assembly line manner? The first option helps avoid spills and contamination, but involves a lot of starting and stopping the flow of beer. The second option saves time and effort, but leaves the bottles open to the air for a little while. Which method does the borg recommend? I appreciate your input!
  9. Jeff, Mr. Beer's 3 Spice Lemon Weiz recipe contains nutmeg, cinnamon, and crushed coriander. According to the instructions page, you just throw the spices in commando-style once the water boils, stir well, remove from heat, and then add the HME and lemon juice. Nothing about hop sacks or straining. Your nutmeg should settle into the trub during fermentation. The cinnamon sticks may stay floating, I don't know. If you ferment for a full three weeks, the nutmeg debris should drop out almost completely leaving the infused flavor behind. Prop the front of the LBK up with a CD case or two to help keep the spigot clear, or just use an auto-siphon when you're ready to bottle. Some feel that you get better flavor transfer by going commando. If it's all bunched up in a hop sack, the spices are confined to just a portion of the LBK. Kinda like when you let a tea bag just sit in a large glass of water... you can see that it's darker close to the tea bag and the water's nearly clear up at the top of the glass. Unless you stir your beer (which we don't want to do), the spice flavor may not be evenly balanced throughout the LBK. Again, that's what some of us believe... others disagree.
  10. Gimme a break... I'm not that great with computers. I'm TRYING to get the link thing right. Check back in a few minutes! . FINALLY... geez that shouldn't have been so difficult! I really need to take some computer classes. :dry:
  11. "ba1980" post=272265 said:I'm using it with plastic bottles and they don't seem to fit on the vinator that well, but I make them work. They tend to slip off. Watch this video. http://www.youtube.com/watch?v=ZgHl9MxP_eQ&feature=related
  12. "Rayyankee" post=271039 said:I too am a big fan of witty monk. Unfortunatly it is no longer available You can still find it... you just gotta know where to look!
  13. That was a very tasty beer! :gulp: I didn't taste so much as a hint of the butterscotch schnapps though... you may want to add another tablespoon or so if you're wanting that flavor in your brew.
  14. "jhnh1010" post=270183 said:I was thinking more along the lines of a beer your almost ashamed to tell your friends you like. I hate to admit it... but in high school, I developed a fondness for Mickey's Malt Liquor in the big mouth bottles. I still buy an eight pack every now and then.
  15. Nah, I'm with you Joe. It's one of the reasons I've really jumped into this hobby... I can make good tasting beer with some substance and not have to drink that mass produced ilk. If friends want light, watered down beer... buy 'em a case o' Coors. It's not worth wasting the time, effort, ingredients, and fermenter space to make half-assed beer. I got an idea: only pour half a glass of your homebrew, then fill the glass the rest of the way with water. See how they like that! :evil:
  16. "jhnh1010" post=269569 said:I could not get mine to move at all still stuck at .020 I just don't understand why it stopped. Tasted my hydrometer sample and it tasted ok. I'm still very much a noob, so please don't take offense to my stupid question... take it with a grain of salt: Is it possible that the hydrometer was sitting on the bottom of the test tube and not completely floating? I only ask because I caught myself in that situation once. The hydrometer would spin freely, but it was just slightly touching bottom. I was a bit too worried about overflowing the test tube. Therefore, the reading would not change even after a couple days of testing. When I finally got a clue and noticed that it wasn't completely bouyant, it was a "lesson learned moment" for me. The beer was ready, I just didn't have enough sample volume for an accurate FG reading. I'm more conscious of it now. :blush:
  17. Quite honestly, I just typed "Pumpkin Porter" into the search window on Mr. Beer's home page. The results bring up two entries: Pumpkin Lager - Archived and Pumpkin Porter - Archived. You can find pretty much all of the discontinued recipes the same way.
  18. You could use two cans of HME if you want, but your beer may turn out more "hoppy" than you like. If there is a LHBS nearby, you could buy a pound of amber DME to use instead. Then, you'd have another Bewitched to use in a different batch! (you'll need another bag of DME of course)
  19. You can still make it... the MB ingredients (WCPA HME & Creamy Brown UME) are still available. The remaining ingredients you supply yourself. You can search for old recipes, they are archived. Here's the Pumpkin Porter for ya. :stout:
  20. The way I understand what others have said about MB's date codes in the past, your yeast was packaged on the 343rd day of 2008.
  21. Welcome to the obsession! Adding rosemary had never crossed my mind... sounds interesting. Was the herb's flavor very strong? Did your beer get take on any of the aroma?
  22. "LiquidCourage" post=266566 said:This "New" Mr Beer thing is Awful. Perhaps the "New Mr. Beer" will suffer a fate similar to what "New Coke" faced in the 80's. If there's enough negative backlash from customers, they may return to the original product recipes. Only time will tell. Disclaimer: I have not brewed or sampled the "New Mr. Beer" products yet, so I do not have an opinion of them... positive or negative. However, I've been reading about them quite a bit on this forum. I'll leave it at that.
  23. "pete rose haircut" post=255202 said: ... I can't drink beer this week due to being on pain killer meds. :whistle: hmmm... yeeaaah.... hasn't stopped me a bit! :drinking: :silly: . Looks great, kjuckett. But more importantly... how does your Blonde Bombshell taste?
  24. "bpgreen" post=254319 said: "vw67sqback" post=254316 said: "bpgreen" post=254165 said:How cool is too cool? It's currently at 66 degrees and the recommendation is 73-81 degrees. 73-81? What yeast are you using? If you're using the yeast that is under the lid (often called fromunda here, since you get it "from under" the lid), I think Mr Beer recommends 68-76, but I've successfully brewed with it at lower temperatures. I really wouldn't brew above about 72 if I could avoid it, unless I had some sort of specialty yeast (like a saison), or if I wanted to encourage esters (for example, for a wheat beer). You might have missed it in his original post... he's currently brewing cider, not beer. Both Mr. Beer's cider brewing instructions and the cider yeast details link state the optimum temp range is 73-81. As you stated, he should be OK at 66 when brewing beer with fromunda yeast... even though Mr. Beer recommends 68-76.
  25. The extra $1.56 is for the nifty box that packages it all together into a single unit for sale. [img size=400 x 400]http://www.meijer.com/assets/product_images/styles/xlarge/1001019_60037_A_400.jpg
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