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drichardson

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About drichardson

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  1. Hey fellow brewers! I started brewing a can of Cowboy Golden Lager with a couple teaspoons of ginger and a half cup of honey it. I recently moved away from college and didn't get a chance to bottle it before it before I left. I believe it's been 4 or 5 weeks since I started it. I came back home this weekend and I checked it and it appears that there are some odd white spots on top. I could see some things floating around but I assume that's all ginger. What could the white spots be and do I dare bottle or just throw it out?? I hate to waste the time or worse yet, get sick trying it!
  2. So after all of this I'm going to just stick with one can of fruit and possibly get some extract but when is the best time and how much to add of any given extract? I've been reading about a wide variety of numbers and amounts to use on extracts online. Any advice guys? Also, after you add the fruit like a week after you start fermentation, how much long should you wait to bottle or check SG?
  3. Thanks for all of the help guys! I've read a lot of extracts as well. Any suggestions on sites or places that would carry berry flavored extracts at a reasonable price? Also, with the feedback you have given me, perhaps I will just still with the one can of blueberries and add them in after primary fermentation. Is extract better at bottling on while fermenting? And as far as the flavor I am going for, I'm personally a fan of hard ciders and flavored ciders so that's why I was curious about the flavor of it. I'm not putting a lot of emphasis on the "beer or malt" flavor of this as I am trying to really target people who aren't huge beer fans to being with, i.e. my Mom haha! Thanks again guys!
  4. Hey guys! Quick question and perhaps a srupid one. I want to make a VERY fruit flavored beer, I mean, one that really has the taste. So, I picked up a can of High Country Canadian Draft HME and two cans of Oregon Blueberries. I was also considering a half cup honey. Problem that I realized was that my malt to adjunct ratio is way off! I've read that it gives it a "cidery taste" when this is done. Is it a bad taste though or just a non-beer taste? I'm making this recipe mostly catered for women and for those days that something light and fruity sounds good so I'm taking the focus off of beer but at the same time, I don't want it to taste like garbage. Also, I plan on adding a can at the beginning of fermentation and then about 7 to 8 days later to really boost the flavor and spread it out. Might even use a touch of extract at bottling. Any help would be greatly appreciated!!
  5. Just thought I would bump this to the top. I emailed the Mr. Beer Brewmaster over a week ago and still no response either...
  6. Thanks for the reply! Yes I bottle primed and used mostly 16 oz. bottles which I used 1 teaspoon sugar in as directed in the Mr. Beer booklet. I just don't know if it will ever carb at all and even if it does, the taste is less than impressive. I could definitely use some more sweetness in there but at the same time, I don't want the tops blowing off of my bottles!
  7. Hey everyone! I could really use some help on my latest batch of brew so hopefully I can salvage it! I bottled a batch of Archer's Hard Apple cider that I added Red Raspberies too on 6/18/12. I bottled in just regular brown pop bottles and I noticed that the bottles were not getting very rock hard. I cracked one today just to try and there was very little "hiss" when I opened it. I tried it and there was zero carbonation and still a little bit of a yeast flavor remaining. What should I do about this?!?! I was thinking leave it a couple more weeks or just go ahead and open then all and re-add the sugar to see if that starts the process over. The bottles have remained in a condition of about 72-78 degrees Fahrenheit for the last three weeks so I'm not sure what else the problem would be. Please let me know what the proper action to take is to salvage my Hard Cider!! Thanks in advance for any help!!
  8. I will gladly post some updates when I make it! I could not agree more with your disappointment about the Spiced Amber Ale only being available in their Winter Sampler. Blue Moon is putting more emphasis on their Winter Abbey Ale and plain and simply, the Spiced Amber Ale KILLS any brew made by Blue Moon. I really need to write a letter and let them know that they could really up their sales by selling Spiced Amber Ale all year long or at least sell it in 6-packs during the winter season.
  9. I haven't got around to concocting it just yet! I've been working on a few other brews and a couple summer things I want to get going. I hope to start on this within the next month or so. Either that or start it maybe around August so it will be ready to drink by the end of October!
  10. Thank you so much for the response! Any suggestions on specific brands or sugar contents I should be watching for? I suppose maybe I will buy one hard cider refill with fruit so I can check out the information on the Oregon Fruit can and then compare it to other things I might find locally.
  11. Hello all! I spend a LOT of time browsing the different recipes on the Mr. Beer website and thinking about what I want to order next and trying to plan ahead. I'm curious about using a different kind of fruit instead of what some of these recipes come with. I mean, over $4 seems like quite a bit to me for a can of fruit. I have different cans of HME and UME on hand and will probably buy hard cider refills from a different site as it will be cheaper but I'd like to try my hand at a fruity hard cider. Any suggestions on brands of fruits or what to look for in canned fruit to use it for brewing? I live in Iowa if that helps at all as far as availability of different fruit brands. Thank you in advance for any help!
  12. I'm subscribing to this thread! I'm a big fan of Stella Artois as well! It makes for a pretty good beer to drink all year round and I would love to be able to produce something similar to it!
  13. Manowarfan1 wrote: Only one way to find out I have several recipes that featured OVL as a base because Target online had them on sale for like $5 each plus $5 shipping. So I got 5 OVL packs and went to the MrB recipe tab, sorted by HME and just started brewing ones that had OVL as the base. Some of them are hitting the pipeline now but still trying to let them condition a bit longer before I start to sample and take notes on how they taste & change each week. Once you get through your first DME or LME experience - and your first hop boil, you will probably find it more cost effective to just buy those things locally and wait for MrB to put things on sale (they always have a couple of recipes on sale each month) and you will have the experience to go out and modify recipes you see Don't chase a high alcohol volume, go for taste through adding more malt than sugars and you will be crafting up some yummy goodness in no time flat. Cheers jeff Thank you for the great insight! And wow, $5 and $5 shipping from Target?! That's a steal my man! Hopefully I can track down some deals like that! Unfortunately, I don't have a store all that close to me that carries Mr. B products and the stores that are about 45 minutes away would carry a limited selection. If I do to Des Moines, IA, which is just about 90 minutes away, there should be plenty of stores that carry a pretty complete selection of things.
  14. allenc85 wrote: I've never used OVL or Bewitched Red Ale - so can't help you there. You can always go to Mr Beer website and read how they describe the two; looks like BRA is malty and slightly sweet and OVL is smooth with a toffee-like malt richness... Hmmm...from that description it sounds like OVL is more the way to go but then again, what do I know?! lol
  15. Allen, thank you so much for your in depth responses! This recipe is really coming together and I hope it turns out just awesome! Not sure when I will be getting around to it exactly and getting everything all wrestled together! I will be just buying the Octoberfest Lager and UME separate. So I'm leaning more towards the Ocotberfest Vienna Lager for my HME but still up in the air on the UME? Or do you all think the Red Ale would e a better choice? Otherwise, my other ingredients and amounts seem to be falling into place! This is such a great community and I am glad that I have had such positive and helpful feedback!
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