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  1. Ok- got two three packs of standard refills for christmas. One with the whispering wheat, high country canadian, and octoberfest vienna lager, the other bewitched red ale, american blonde, and cowboy golden. My question is what is the best way to boost the taste and alcohol content. Would it be using 1 lb ofDME be a good way, also would I use different DME for each different style? Any help would be appreciated, Thanks and happy new year- may your keg never run dry! :cheers:
  2. OK- think I am going to do this just by Mr Beers instructions and make sure that I keep it on the low end of the temp when fermenting and after bottling. Want this one to be good- no off tastes so why mess with perfection? :chug:
  3. OK- looking to brew something interesting- my pumpkin porter was a mess- kept the temp too high so it has a strong molasses taste. Anyway- still want to do a seasonal and have pilot house pilsner left- any suggestions? BTW- I am still drinking my ruined porter and it is growing on me.... :gulp:
  4. Update on my pumpkin porter- I have failed I think that the temperature was too high in my house (I live in AZ and try to keep the temp 75)- my brew has a heavy Molasses taste to it- and from what I have read that is caused be high temp..... I am realizing that I need to keep it at a lower temp... gonna try again this weekend with the pilot pilsner- will keep the LBK in a cooler and rotate frozen water bottles every 12 hour (to keep the temp down). Wish me luck and any other suggestions will be appreciated. Oh! onequick question- once it's bottled is it as important to keep it at the lower temp- just wondering if around 75 would be ok once it's bottled. Truly disappointed about this one...
  5. Just bottled my pumpkin pie porter (3 weeks in fermenter) OG 1.048 FG 1.014 So ABV 4.46 Will have first taste end of Sept- early Oct
  6. Yeah- I just brewed a pumpkin porter and week ago- put the pumpkin in before the yeast, wanted to be able to taste the pumpkin so used a 15oz can of pumpkin pie filling (already has cinnamon, nutmeg, etc added). We will see in a week how it has come together when I move it to bottle... Good luck, hope yours turns out great! http://community.mrbeer.com/forum/20-advanced-recipes/278974-pumpkin-porter
  7. OK- just made my pumpkin porter. Took a sample for the -it's OG is 1.048 and tasted very pumpkin pie'ish, used pumpkin pie filling, cooled the wort down to 160 and put in the pie filling to let it pastuerize for 5 min in the wort. Anyway, wish me luck, will let you know how it goes :cheers:
  8. Ok- I am planning on making a pumpkin porter with 2 cans Black Tower, 15oz can pumpkin pie filling, 1/2 cup brown sugar. I made these changes according to the reviews of Mr Beers pumpkin porter- the main complaints were needed more pumpkin taste and that it was kind of light for a porter. What do you guys think? Anyone made a pumpkin porter? Another question- do the premium Mr beer refills come with regular yeast or is everyone come with a yeast for the particular beer? I am just wondering what temp to keep my Porter at when the time comes. :chug: Just FYI here is the original recipe: Pumpkin Porter-Archived MAKES APPROX. 2 GALLONS OF BEER IN ABOUT 3 WEEKS. OG: 1.052 (approx.) -- FG: 1.013 (approx.) Suggested lager time is 3 to 4 weeks. Like pumpkin pie in a bottle! The Pumpkin Lager was such a success, we decided to make the Porter. Dark, rich and body warming You’ve got to try this one to believe it. A perfect way to start the autumn holidays without filling up on desserts. RECIPE: 1 Can West Coast Pale Ale HME 1 Can Creamy Brown UME 1 Packet Dry Brewing Yeast (under lid of HME) 1 Packet No-Rinse Cleanser YOU PR0VIDE: 1/2 Cup Brown Sugar 1 Cup Cooked Pumpkin Puree (around 8 oz.) 2 Teaspoons Ground Cinnamon 1/2 Teaspoon Nutmeg
  9. This is the next one I am making- I am planning on making a Pumpkin porter for the fall- just following the Mr Beer reciepe but using all BTP and plan on adding a 15oz can of pumpkin pie filling
  10. Yeah, that makes sense... they are hopped for 5-6 gallon batches. I didn't really think of that :whistle:
  11. I was looking at the seasonal refills and saw that they are single 3.75lb cans of HME (though they are all sold out). But, that is the exact size of coopers refills, so my question is, could coopers be used in the LBK as is? It seems that the beer would be even better because there is more malt (like the seasonals have). Thanks in advance :charlie:
  12. Ok- then I need to wait longer. Thanks!
  13. OK- the pic is my hydro reading at three weeks fermenting. This thing is at 15% alcohol! I read that I should bottle it when it has cleared, my question is how clear, if you compare my first pic to my most recent it has cleared alot, and now my hydro reading is 0.990 from the OG of 1.110
  14. I am in the same boat you are, my sticky wicket is just now reaching 2 weeks in the bottle. I had a bottle last week and it had a strong molasses flavor- needs more time for the flavors to come together.... I am just impatient and a new brewer so I am always trying my beers out early. :stout:
  15. I hear adding citric acid (lemon) will help cool the hot alcohol taste- supposed to make it more fruity...
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