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mikearienti

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About mikearienti

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  1. Finally cracked one of these last week and I have to say... It's actually pretty good. A bit citrus sharp, but so is a Corona if your lime wedge is amazingly juicy. It's light on body as I expected but it's good enough to keep - and drink.
  2. I recently brewed up a batch of lager and opted to use Warrior hops. Further research after bottling suggests that Warrior is more suited for ales and is often a bittering hop in IPAs. Think it'll make my lager too bitter? I know it does have citrus and pine qualities.
  3. If you opt to use an oak barrel rather than chips... My suggestion would be to make the wort and cool it well. Don't pitch the yeast yet. Once the wort is cooled enough, pour it into an oak barrel (2 gallon so there's no headspace), and let it sit for a few weeks. If it sits too long it will collect too much wood tannin. However, it won't be fermented. Once it's sat awhile, pour it back into your LBK, add enough water to fill it to the 8.5L mark (as the "Angel's share" will have taken a bit), and aerate. Then, pitch your yeast and let it fermet for a few weeks before bottling.
  4. Taking 4 16oz PET bottles of this to the in-laws this weekend. FIL says he wants to taste my beer. Wanted to bring him something unique!
  5. Stumbled on this while doing a Google search. Anyways...the Booster IS your fermenting sugar. Add it to your water and disolve BEFORE you add any UME or HME (or DME or LME). Once you've got a wort made, then you can add other adjuncts for flavor (or more malt) and begin your hops schedule. Too much fermentable sugar will lead to sharp, cidery flavors in your finished product, and these will take time to mellow out. Some never completely disappear. Unless you're making a lambic or a kriek, you won't want beer to be sour. The Booster Mr. Beer provides is enough sugar for the yeast to feed on and begin the fermentation process. Priming sugar or carbonation drops help the yeast complete fermentation and carbonate your beer in the bottle.
  6. Scaling back on the spices sounds like the consensus so far. I'll see what I get...
  7. So I decided I'm going to brew up a beer similar to Blue Moon with my LBK, but with a few twists in the recipe... 1. I'll be using a wheat malt DME (Briess). 2. For the orange flavor, I'll be using both sweet and bitter orange peel. 3. For spices I've decided on 2g grains of paradise, 1oz coriander seed, 1Tbsp black pepper (preground), and an undetermined amount of ground sumac. 4. I'll be dry hopping with Summit pellets since I have plenty. 5. The yeast will be the wheat yeast that comes with Mr. Beer's Bavarian Weisbier, as I purchased the refill can for another recipe and am using another yeast for that. Any suggestions or advice?
  8. Yeah, I noticed that after I posted. :ohmy: I'll be adding the Bavarian Weissbier refill UME to make it a true wheat beer. Along with the rye malt, wheat yeast and whatever additional hops (thinking of using an American style) I use, I'll have an interesting twist brewin'. :cheers:
  9. I have been planning my next brews as I brew each new one. I think my next one will be a rye dunkelweizen, made using Mr. Beer's LBK, of course. I found a few companies online selling a rye LME in 3-lb jugs. I can easily measure out an appropriate amount, select a pellet hop with some sweetness to balance out the rye spice, and use a bit of honey and a wheat yeast. Any input?
  10. So I decided to exclude the orange peel, add my Centennial hops for about 5-7 minutes to flavor the wort as it cooled down, and then grind my peppercorns fresh and add them before kegging. Having left the peppercorns (a mix of pink and black, now) in the wort rather than filtering when I kegged, the peppery flavor will have time to develop in the keg. Right now I'm thinking that using the Weihenstephan yeast was a pretty sweet idea since the red ale/pepper/wheat combo should produce a hazy beer with a balanced spice and sweetness. Going out of town for a week on Saturday, so this will sit in the LBK to ferment while I'm gone, and then I'll bottle and let it sit for a couple weeks before I cold condition. Should be a good, drinkable brew by Thanksgiving! :gulp:
  11. I just bottled my first batch a couple weeks ago and got 8 bottles. On the 9th, it was full of trub so I stopped bottling at 8 and cleaned out the LBK since nobody wants to drink trub. Odd that Mr. Beer says you'll get 2 gallons of beer when 8 of the 16 oz bottles is only one gallon (128 oz.).
  12. For those of you here who like the big market brews (Bud, Coors, A-B, etc.) over the craft beer, let me express myself a little... You have a lot to learn! Back when breweries began making those styles in America, they watered down Europe's popular brews to appeal to the wallet. The result was weak, tasteless beer driven by excess corn and rice. It's weenie beer now. :party: If you're looking for that type of thing from Mr. Beer brews, I would suggest brewing up a batch of one of their lighter ale or lager styles using the best water your can get your hands on, and see how it is - as is. Then, brew another batch of the same stuff and add more alcohol or flavor to it. If the few bottles you get from that don't taste better than what you're used to buying, give up brewing and keep buying the big market stuff. :chug: I want my beer to taste like beer, not the water it's made from!
  13. So I discussed this with others (Debi from Mr. Beer included) and I'm going to go with Weihenstephan wheat yeast, a little orange peel, the Centennial hops, and probably less than 1 tablespoon of cracked peppercorns so I don't overpower the wheat or hops. Essentially, it's a spiced red wheat ale with a twist.
  14. I did a little research on the use of pink peppercorns in red ales and I found there are a few out there. I will be making one soon, using MB Bewitched Red Ale, Booster, some cracked pink peppercorns, the MB generic brewer's yeast, and Centennial pellet hops. So... 1. How much pepper? I think 2 grams would be plenty but I want to be able to taste it on the finish. 2. How long should I steep the hops in the wort before I put it in the LBK? I want the citrus and the spice but not much of the bitterness.
  15. Thinking about making a rye saison for late fall/early winter. If I start within the next few weeks and let it bottle condition awhile before refrigerating, I'll have it ready by Thanksgiving for sure. That said, I need some advice: 1. I can get Rye LME from Northern Brewer and measure out what I need. How much should I be using? I don't want to overpower with rye but I want to know there's rye in there. 2. How much of a pale DME should I use and which one? I want to still taste the rye. I have a bag of Amber DME. 3. I'll probably be using a White Labs liquid yeast. Which of their saison yeasts would you use? 4. I want a crisp, yet citrusy hop flavor. Will steeping about 1/2 oz of Centennial pellets for about 30 minutes do the trick? 5. I also want to accentuate the citrus along with the rye. Should I use bitter or sweet orange peel? Thanks in advance!
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