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dizzione

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About dizzione

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    Newbie Brewer
  1. My first time trying a hard lemonade need help. Strawberry blonde hard lemonade Malt Extracts: (2lbs) Bulk Malt - Unhopped Superlight Crystal Malts: Weyermann® CaraHell (Crystal 10) - 1 oz Other: Lemon Peel (4oz)/ 10 lemons juiced Adjuncts: Beer Flavoring Strawberry/ 2 lbs pureed strawberries cooked in the sugar. Adjuncts : Corn Sugar - 4 lb Hops: Pellet Hops Centennial 1oz White Labs Yeast: White Labs Belgian Sour Mix (WLP655) Misc: Clarifier - Whirlfloc (1 tablet)
  2. I'm sorry i meant to say 1/4 oz hops. It is really working hard, has bubbled over twice. i just wiped the turb ooze off the outside of the keg with a clean rag in a bleach soultion. i took the lid off and wiped the vents and cleaned the outside threads. then i sealed it back. I was very careful not to get any inside. It has calmed down though. sitting at 68 degrees now.
  3. Ok I will drop the honey. would it be ok to add 2 cans on rasberries? either 1 in primary and 1 in secondary, both in primary, or both in secondary?
  4. Ok so i havent brewed this yet its just an idea. looking for feed back. Frau Himbeer 2 cans Mr. Beer Whispering Wheat Weizenbier HME 1 Can Golden Wheat UME 1 Can Oregon Red Raspberries in Heavy Syrup 1 Cup Honey Saflager W-34/70 Dry Lager Yeast I was considering doing a 30 min boil on the hops and adding the raspberry puree to the secondary fermentation. Tell me what you think. I also just ordered a Hydrometer Kit and funnel/strainer.
  5. I have also started my second batch yesterday a variation of the "King's Nectar" recipe I. Call "Bacchus Ale" 1 can High Country Canadian Draft HME 1 can Pale Export UME 4oz Willamette Pellet Hops 1 cup honey 3 1/2 cup Concord Grape Juice 1 pkg American Ale Liquid yeast Brewed 2/27/12 I'm going to be keeping close tabs on this and I am very excited about it. Tell me your predictions.
  6. Ok so I never expected the waiting to be so very hard. I realized that I made a mistake by using distilled water. I also don't think I aerated the mix well after watching videos on youtube. I won't. Make those mistakes again. I have a question about temperature. I had the fermenter keg in my basement which I assumed was around 70 degrees on the regular but I didn't have any thermometer. I ordered more supplies, another keg and liquid crystal thermometers. When I took the temp of my keg I found it to be 65 degrees. The fermenter keg had stopped bubbling so I took a very small sample yesterday. It was very cloudy, flat, not sweet, and had a strong alcohol smell. Since it was flat and unsweet I bottled a test bottle using 2 1/4 tsp cane sugar. I also moved the keg to a spare bedroom and it is now sitting at 70 degrees. My question is where is better for the beer to be @ 62-65 degrees in my basement or @ 70-78 degrees in my spare bedroom? Also I recived a suggestion to add more malt which I now have but is it too late to add it? I have also started my second batch yesterday a variation of the "King's Nectar" recipe I. Call "Bacchus Ale" 1 can High Country Canadian Draft HME 1 can Pale Export UME 4oz Willamette Pellet Hops 1 cup honey 3 1/2 cup Concord Grape Juice 1 pkg American Ale Liquid yeast *I forgot to sanitise the hop sack.* I know the concord grape juice sounds strange but I feel good about it.
  7. I am a 31 year old from Pittsburgh PA. I have had a craft beer love for 2 years now started with a little Dogfish Head 90 min IPA. I favor strong ABV beers and I have started drinking Barley Wine (Flying Dog's Horn Dog) recently. I want to brew my own because of the love of the beer and the desire to make my own. I started my first batch today. I am anxious to see what you guys think. This is my first time brewing beer. here is my recipe. 1 can Classic American Blonde Ale HME 1 package Booster 1 package Brewers yeast (under HME lid) 1 can of Oregon Dark Sweet Cherries in Heavy Syrup I followed the basic instructions to put the beer together. Except I pureed the cherries and syrup in a blender and added the puree to the keg water before the wort. I realize now that I would have liked to add some sugar or honey. I think that it is too late now since I have already pitched the yeast. i'm good with this and I'm using this as a learning experiance. What do you think it will turn out like?
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