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Another_Round

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About Another_Round

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    Newbie Brewer
  1. I recently bottled up my Double Chocolate Stout: 2 cans American Porter 3/4 lb pure cocoa powder 1/2 lb lactose 2 packets of the yeast found under top of American Porter cans Before bottling I did a taste test and, while I know the end result after conditioning will taste very different than the "green" beer that I bottled, it did not have much chocolate flavor. At the end of bottling I usually tilt the keg to get a bottle or two more out of it and mark those bottles in case they have some off flavors from things being kicked up from the tilting of the keg. When I did that this time, I got a thick syrupy liquid that came out into the last bottle and I realized that most of the cocoa powder seemed to have settled at the bottom of the keg. I added the cocoa powder and lactose at flame-out and stirred them in. I also stirred the whole concoction very thoroughly before pitching the yeast. Has anyone else had this issue while using cocoa powder for a chocolate stout? I know I used a lot of cocoa powder but I wanted to use enough to come through in flavor over the two Porter cans. Any ideas or different strategies would be helpful. Thanks!
  2. Thanks a lot to both you! I brewed it up yesterday and it looks good. I guess I'll find out if it truly worked in a few months.
  3. I am going to try to do my first partial mash this week. My recipe is below: ! can Oktoberfest Vienna Lager 3/4 lb Wheat DME 3/4 lb Munich Grains 1/2 oz Sterling Hops 1/2 Tettnanger Hops It will be a Mr. Beer size 2.5 gallon batch in the LBK. The hops are going to be dry-hopped. My questions is: How and when do I steep the Munich grains? How much water do I steep them in? How long? I read somewhere it should be at 155 degrees, is that correct? Do I steep the grains, remove from heat, then add the Oktoberfest Vienna Lager, Wheat DME etc. Thanks in advance for any help!
  4. That chart is great and actually confirms the opposite of what I had thought. @ZORAK - that paint analogy was very helpful as well. Thanks for the help guys!
  5. I have seen on here many times that, in terms of boiling hops, the following should be followed: 30-60 mins for bittering 10-20 mins for fruity/spicy flavor 5 mins for aroma This might sound like a dumb questions but, if a hop is boiled for 60 minutes, will it impart bitterness, flavor, and aroma to the beer or just bitterness? I guess what I'm asking is, is it accurate to say: 30-60 minutes for bittering, flavor, aroma 10-20 mins for just flavor and aroma 5 mins for just aroma So it would be accurate to, if I wanted all three properties of a hop, boil the hop for 60 minutes instead of boiling 1/3rd for 60 mins, then adding 1/3rd with 10-20 mins left, then adding 1/3rd with 5 mins left. I'm guessing this is the case, but I'm not sure if parts of the hops providing the aroma and flavor would break down if boiled longer than 5 or 20 mins respectively and only provide bitterness.
  6. I brewed a Hazelnut Coffee Cream Stout in the fall that turned out to be one of the better beers I've made since I started brewing with Mr. Beer. I used my fiance's french press and brewed a single cup of coffee, but with about 4 times the amount of coffee she would normally use. Let it sit and brew for a while then stick it in the fridge to cool off. Once it's cooled off, brew up your beer and add it to the fermenter before adding the yeast. This gave it a nice coffee smell and taste. Think about adding Lactose to sweeten it up a bit unless you want it very bitter. Good luck!
  7. I am thinking of trying to make a dunkelweizen and noticed the recipe on the Velvet Elvis recipe on the Mr. Beer website. I chatted with a brewmaster on Mr. Beer's website who said that if I want it lighter to go with the Oktoberfest instead of the America Porter. I was wondering if anyone has tried this recipe or if anyone has made a Dunkelweizen using primarily Mr. Beer ingredients using a different recipe? Any help would go a long way and I will keep everyone updated on what I decide to do/how it turns out regardless.
  8. I brought a few on vacation with my family and it got great reviews. Nice and refreshing on the beach. I used strawberry extract from Midwest Brewing Supplies website to make the Strawberry Blonde. I put it in when I bottled it and put 1 tsp in a few, 2 tsp in a few, and a TBLSP in a few. I think the 1 tsp is enough. It gives enough flavor while keeping it refreshing. I read in the reviews that it takes a while to condition out so I gave it 9 weeks and I'd say it turned out great and was enough time to condition out any off flavors it may have.
  9. Just popped one open last week after about 2 months conditioning and it tasted great! Not exactly the Blue Moon clone I was looking for but more of a Blonde Ale. It is very refreshing with a slice of orange and is going to be the perfect summer beer I was hoping for. I put strawberry extract in half of the bottles (strawberry blonde, get it?!) but I want to let them condition out a bit more before I try one. I'll check back when I try those to let you know how they turned out.
  10. I ended up using the following recipe: Bavarian Weissbier Mr. Beer Golden LME Belgian Witbier Liquid Yeast Zest of (2) oranges 1 tsp coriander seed I bottled it earlier this week. I'll let everyone know how it turns out in a few months when I crack one open. Until then, if anyone has tried to make a Blue Moon-esque Belgian White, let us know how it turns out.
  11. What yeast would you suggest? Belgian Witbier? T-53? S-33?
  12. Hey guys, I've been brewing for almost a year now with mostly positive results. I've used this forum to answer a lot of questions starting out but could not seem to find something that would help with my next beer quest. I am looking to make a Blue Moon type Belgian White Ale using Mr Beer malt extracts. Would either the Belgian Blanc or the Brigid's Blonde recipes on the Mr. Beer website do the trick? If not, what would everyone suggest?
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