Jump to content
Mr.Beer Community


Community Members
  • Content Count

  • Joined

  • Last visited

Community Reputation

6 Neutral

About Niblick

  • Rank

Recent Profile Visitors

The recent visitors block is disabled and is not being shown to other users.

  1. Looks like Palmer is the place to start. Thank you. 🍻
  2. OP here...basically, I’m unclear as well. My first thought was to strip brewing down to its most basic process, and Reinheitsgebot sounds like just the ticket. But even though I’ve done a couple dozen MRB recipes and even ventured into different kits from my LHBS, I guess I still don’t really understand brewing science enough to know how to pull it off—priming/carbonation being a good example. In principle though, I do want to comply. Thanks to all for the replies.
  3. Both. I’ve never attempted all grain, and I don’t have the space or equipment for 5 gallon batches, so I’m a little unsure where to start.
  4. Probably been covered elsewhere, but I’m looking for a recipe on how to brew beer using only barley, hops, water, and yeast? In LBK, no DMEs, LMEs, boosters, etc. Detailed instructions or even just a link would be appreciated. I did a search here but didn’t find anything. Thanks!
  5. Hmmm...not a Mr. Beer recipe, it's actually two Brewer's Best one gallon kits combined into one LBK, if that makes a difference? He didn't carry any MB products but thought the BB kits might be a way to ease me into the next step involving steeping grains and hop boils. Sounded reasonable to me, since I don't have a ton of room to set up a brew shop with lots of other hardware laying around. (BTW, he said he got his start through MB as well, and in no way was he dismissive of anyone going the MB beer route. Given some of the reports I've read about the attitude of some in the LHBS community, it was nice to see.)
  6. Was at my LHBS, talking Mr. Beer, and the proprietor suggested transferring contents from one LBK into another that I have on hand about halfway into the first part of the process and using it as a secondary. Said I should be careful to transfer as little of the sediment from the first, and that it would make a big difference as to taste and clarity and generally improve the overall quality of the batch. I hadn't really ever considered that before, so I'm here to ask, has anyone tried this, and is he right?
  7. Kinda thought this would be the answer. BUT, this sounds better to me than two separate batches of 4.2 and 3.1 bland beer. Wasnt really expecting the EP/MW concoction I described in my OP, just hoping to find something a little less meh than what I've come up with so far.
  8. Probably have done a dozen or so batches in the past couple of years, some straight up, some with DME, LME, and/or different dry hop additions, and still haven't found an eye-popping, mouth-watering concoction that's to die for. And now I'm sitting in my den looking at two cans of HME-Classic American Ale and Classic American Light-and I'm wondering what would happen if I used both (with booster) in one LBK? On the surface, both seem pretty benign, but if I mixed them together.... So is this a good idea or a bad idea? And what could I expect in terms of flavor, body, ABV, and will my LBK explode under the strain?
  9. Dang, that's discouraging. I'm using PET's. Not sure if I'll be able to choke it down, but I think I'll go ahead and bottle anyway, just to see what happens.
  10. Follow up:. Bottling day has arrived, and the batch the blew now has a distinctly sour taste. So in the spirit of never giving up, do I go ahead and bottle or would it be better off in the keg a little longer? The other batch I did on the same day (different recipe) has a much different flat, hoppy beer taste.
  11. Thanks, guys...was actually a little more amused than concerned about this. I'd seen photos, and I'd actually had a few bubbles seep through the lid in the past, but nothing like a full-blown eruption. RickBeer, my obvious concern was potential aibourne contamination. Does the layer of CO2 you're describing protect against that somehow?
  12. Added extra DME to a basic recipe, so I in anticipation of high krausen I loosened the lid on my LBK. Ended up with very high krausen in less than 24 hours, and apparently my lid was a little too loose, as I found it lying next to the keg this morning. Don't know how long my beer was exposed (could have been hours), so I cleaned up the outside of the keg and re-sanitized and replaced the lid. So the question is, am I going to be okay, or am I screwed? The krausen tasted very bitter, if that means anything. Thanks! (edit to add: just choked again, and she's still cooking.)
  13. Haven't brewed yet, and don't mind spending the extra money, so I might just visit my local LHBS before I jump the gun with this one...good call. Still might want to rid the pantry of the excess sugar however.
  14. Strangely enough, we really don't do a lot of cookies here. I don't eat sweets at all, and my wife can't resist when they're laying around, so the sugar will literally sit in the pantry until next year's cookie day. unless I find another use for it. Since I only have the standard refill w/o booster or additional malts, I thought it might need a little help. Mouthfeel isn't something my pallate really relates to, but dryer is generally better for me. Thanks for the responses so far!
  15. Relatively inexperienced Brewer here and haven't strayed too far from reservation, instruction-wise, but since cookie day has come and gone over the holidays, I'm pretty much buried in unused light brown sugar. I've got a couple of basic refills that I'm getting ready to do, and I'm wondering what impact on taste (first) and ABV (second) adding the light brown sugar into the mix would have. The refills I have on hand are Northwest Pale Ale and St. Patrick's Irish Stout. Tried the search function, but didn't really find what I was looking for...thanks!
  • Create New...