Jump to content
Mr.Beer Community


Community Members
  • Content Count

  • Joined

  • Last visited

Community Reputation

3 Neutral

About samueld

  • Rank
    Brewmaster in Training
  1. That's interesting, especially considering common knowledge says that warmer temperatures promotes ester production. In any case, Ester flavors are commonly short lived and will disappear after the conditioning time that you are planning. It is likely that it could even come out super clean despite how fruity it is during its young beer stage. No worries!
  2. For all size kegs, the same amount of pressure is needed to reach the same level of carbonation when they're at the same temperature. For your average carbonation of 2.5 CO2 volumes, set the regulator at about 12 psi for about a week while the keg is refrigerated.
  3. That is an epic glass. And that label is something to live by. You're doin' it right.
  4. I have tried it. The patriot lager is neutral enough in flavor to really bring out the flavor of falconers flight, which is flavors of peach, apricot, and mango. The fruity flavors of the hops stand out the most if you dry hop with it for 5 to 7 days.
  5. As a sidenote, I once did an experiment with pitching rates for a Saison I made. I made roughly 10 gallons of the same wort, split it in half. In one batch, I pitched a single vial of Saison Blend yeast from White labs, and in the other I pitched the same type of yeast vial (same age) that was grown from a starter. The wort that the starter built up yeast was pitched into would be the theoretical "proper pitching rate" batch. Both came out well, but the proper pitched batch was cleaner and somewhat less complex in comparison to the "underpitched" batch. The "underpitched" was much more spicy, clovy, fruity, and basically more of what a saison should be. In my opinion and many others opinion, the underpitched was far better. So, you know, don't go chasing waterfalls.
  6. Assuming you end up with a 2.13 gallon batch of wort at 1.074, and are shooting for 0.75 million cells per mil per degree plato, which is the kind of catch all (but not exclusive!) suggested pitching rate for ales that I believe Whitelab suggests, then you would need about 108 billion yeast cells. this makes you just about 8 billion cells short of the *suggested catch all* priming rate. I wouldn't worry one bit about it - you're in the ball park. Also, a lower pitching rate encourages more yeast growth, which means more production of fruity esters. That is why some breweries often suggest underpitching for your wheat beers.
  7. And exactly what RickBeer said. LME is not an adjunct. An adjunct is usually considered to be some sort of fermentable that does not derive from malt. The typical adjunct (ie cane sugar, molasses, etc.) should never make up more than roughly 33% of the fermentables' gravity contribution. Some advise no more than 10% or 15% for honey. This is because they offer an imbalance of simple highly fermentable sugars (not including maltose) and not enough of other necessary nutrients that the yeast require to be healthy and produce clean tasting beer.
  8. It's not a terrible idea if you are looking to make some sort of high alcohol beer. Basically, 2 deluxe patriots combined in the LBK as a potential of roughly 8.6% ABV. I may suggest dry hopping the beer or something to put some extra life into such a recipe.
  9. I know, it is tempting to enjoy your bottles before it is prime, but patience truly is a virtue in this situation! I like to say it is the one unmentioned vital ingredient in a brew.
  10. When bottling lager beer, the ideal is to continue to keep it in the same fermentation range as it was prior (10-13C). It should be kept at this temperature for no less than 2 weeks, and more ideally about 30 days, before the bottles can be stored and aged at refrigerator temp. There are some who prefer to actually store the bottles at room temperature to speed up the process. This can be done without too much risk of off flavors (lager yeast can produce excessive sulfury flavors at room temp) since the bulk of fermentation has already past. Though, there is a slight risk of changing the flavor the beer (that's why it is okay, but not ideal).
  11. The Classic American Light is such a low gravity beer and the yeast used is so flocculent (sediments very well) that 2 weeks is sufficient and cold crashing isn't really necessary. You can of course wait 3 weeks with no real adverse effects to the flavor, and it would definitely be clear as ever, even without cold crashing.
  12. What kind of beer are you brewing?
  13. This is true, and we have the best place to meet up: Sentinel Peak. It's the new brewery that just opened up on Grant and Swan. I'm currently the brewer for them. Check it, we've even got a whole shelf of Mr. Beer products set up there.
  14. Couldn't have said it better. Welcome Back!
  15. That all depends on what you want in the beer. I would always approach making a beer thinking "how do I want this beer to taste, and what do I need to do to make taste like that?", rather then "what should I add?" The 2 hmes and 2 lmes will make a great traditional english nutbrown ale with nutty, roasty, flavors and a well balanced profile. I honestly don't think much needs to be added at all. But otherwise, your beer could always be dry hopped with some hops such as 1/2 oz of fuggle. This would add a bit more piney aroma to the beer - if you want that in it.
  • Create New...