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Nash1444

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Posts posted by Nash1444


  1. Hey All,
    I tasted my beer tonight. My brother was over and had him taste them too. I followed the 2-2-2, also been in the fridge for over 2 weeks. My double chocolate stout tasted like a tin can my brother said, the caramel, cappucuinno, vanilla porter was very bitter to me. The prince Ludwig Lager i did not like. Only thing i liked was the blueberry pale ale.

    Guess i should go back to making regular batches without adding stuff to them. But i am now interested in making wine! Thanks.


  2. "berryman" post=287768 said:

    Looks good, would like one in front of me right now to sample. How long in the fridge? and did you do a slow pour? lot of head, but nothing wrong with that I like it. Give that one some more conditioning time and I bet you will like even better.

    Thanks. This was 12 days in the fridge. It was a vigirous pour to see how much head, i always do that with a new beer. It is time tonight to do another taste test lol.


  3. The head was great, it looked great, but the taste was not there yet. It did not taste like anything, so thinking it needs more time. I was anxious to try it though. Put one in the fridge this morning. Thanks all.

    [attachment=8988]MyBeer0031068x712.jpg[/attachment]

    [attachment=8989]MyBeer0111068x712.jpg[/attachment]


  4. Thanks everybody for your replies. Will take pics of my stout and porter this weekend. I am sure they will still be young, bottled on 09/09 so just over 2 weeks in the bottle. A double chocolate stout and a caramel, vanilla, cappacuino porter. Thanks.


  5. [attachment=8970]MySnake0011068x712.jpg[/attachment]

    [attachment=8971]MySnake0041068x712.jpg[/attachment]

    This is my WCPA with blueberries. Bottled on 09/01. 10 days in fridge. taste a lot better than a week ago. I do not like pale ales, but came with the kit. Now i need to put some of my stout and porter in the fridge, really anxious to try them.


  6. "russki" post=286617 said:

    You may also want to take a look at Graff - lightly hopped malted cider. Mine is still carbing up, but the taste at bottling was excellent. It's semi-sweet, appley and caramely, with just a tiny touch of hops.

    It sounds great! Please let us know how it comes out. As i stated in my other reply, doing 2 batches of cider tomorrow, one plain and one with DME and hops. I may have to make yours too in the future. Thank You.


  7. "SmokeDiver3zero" post=286614 said:

    I would start out with a smaller batch. If you are trying to make the Woodchuck/AngryOrchard/Hornsby's type of cider - it's gonna be pretty hard.

    I have been trying to get the perfect apple drink for a couple of years. Most turn out with a high ABV, but no apple taste.

    I had NO luck with the MB recipes with the Archers and even tried a couple twice.

    My best batch, and it was 50%, if that - was a light ale with apple extract added at bottling time.

    :chug:

    Thanks. I like the Hornsby's but know i can not make it. Like their amber cider better than the geen apple. I also tried archers but there was no ABV in it. I am going to try what Taz advised me on. He bottles using one gallon of apple juice and one can of apple juice concentrate, it helps add the apple flavor. No sugar added to bottles. Thanks.


  8. "Joechianti" post=286597 said:

    Nash,

    I saw this post a couple days ago, but since I never made an apple ale, I didn't respond. Now that I see nobody else said anything, I guess whatever I throw out there is better than nothing. Hope I'm not too late. Sorry.

    Here's a link to an old MR Beer recipe that might help you gel your idea:
    Dutch Apple Ale
    Hit the 'Instruction' tab for the list of ingredients.

    I've been working on a hard apple cider recipe for my wife, who hates the taste of alcohol, so that's quite a challenge right there. But your apple ale thing sounds pretty interesting. If I happen to stumble across anything good in the future, I'll certainly post it.

    Good luck with yours!

    Thanks Joe! I came back today to see if i had a replies yet. I am thinking i will just do a light ale and add apple juice to it. Instead of 2 quarts like the dutch apple ale recipe, i will try one gallon instead. And some amber DME, that's all i have laying around right now. Doing the 2.5 gallon cider tomorrow, will also use the other half of my DME in there and hops in a hop sack. Also doing another cider without adding anything to it, besides 2 cups of brown sugar. Thanks.


  9. Hi Brewers,
    Need some advice here. I want to make an apple ale. Most of the recipies i see online from the major stores, they just add apple extract at bottling time. One says to add actual apple juice or cider. I think adding real juice would help the flavor, and also add ABV. And you can still add extract at bottling too if you want. But i also want to make a hard cider, but MRB does not have that right now. I made a 5 gallon batch before, and it was sour, not a MRB batch. I like a dry cider compared to sweet, and prefer an amber cider too.

    I can do both i guess. I am thinking, i can go to my LHBS and get a 3.5-4.0 can of Coopers regular ale, hopped of course. Which will be for a 5 gallon batch, i have 3 empty LBK's but also have a complete 5 gallon set up as well. 6.5 gallon primary, 5 gallon secondary and bottling bucket. So do not have to split the batch. With one can of Coopers, and DME, would 2 pounds of DME be better than one pound? Let's say one can of Coopers and 2 pounds of DME, 2.5 gallons of water, 2.5 gallons of apple juice or cider, would these work out to be a good apple ale?

    In my LBK, can i add 2 gallons of apple juice/cider, then add 1 pound of light DME, along with some hops for hard cider with flavor? Maybe a cup of brown sugar? So, i want to do a 5 gallon batch of apple ale and a LBK of hard cider basically. Your thoughts? Advice? Thanks all.


  10. "T8r Salad" post=285129 said:

    "Nash1444" post=284988 said:

    "T8r Salad" post=284985 said:

    Bottled 3 (2.5 gallons each) lbk's today to keep the T8r Chevron Pipeline a-flowin'. Over 50 bottles of homebrew carb conditioning...should be ready to drink in 6-8 weeks. Fat Tyre clone, Moravian Amber Ale and my own special Johnny Silks ESB. Damn now time to pop open a cold one and enjoy the evening with the missus and her mum.

    Cool! I bottled 3 batches yesterday as well. Double chocolate stout, Caramel, cappacunnio, vanilla porter, and prince Ludwig lager. never did a stout or porter before so anxious to try them. Bottled my first batch 11 days ago, a bluberry WCPA. Put those in the fridge today. Now i have 3 empty LBK's asking me to fill them up.

    Nash: My empty lbk's woke me up last nite screaming and a-hollerin' "Feed me Feed me!!!". So I got my lbk's all nice and cleaned up today with one-step soakin's and just put one LBK full of water in the fridge for my 2 batches I will do tomorrow...added a campden tablet and shot of gypsum so as to prepare the chilled water. I am going to do the new craft series Winter Dark Ale & the new craft Bewitched ale. I can do the frozen water bottles for 10-12 days before I leave on vacay and then let sit at room temp after that. Looking forward to see how these turn out brewed straight up with 5 gram yeast packs provided.

    Mine are still empty! The winter dark ale sounds good. I am tight on money, so thinking of making some hard cider while waiting, it is easy. Send me a PM, maybe we can meet up one day here in PHX.


  11. I bought a MB at my local Bevo. It has the old handle. The day i was bottling, the handle broke off in half when i went to turn it to the open/on position. But there was enough for me to conttol it though. I still use it now. But i also batch prime and siphon from the LBK to my 5 gallon bottling bucket.


  12. "T8r Salad" post=284985 said:

    Bottled 3 (2.5 gallons each) lbk's today to keep the T8r Chevron Pipeline a-flowin'. Over 50 bottles of homebrew carb conditioning...should be ready to drink in 6-8 weeks. Fat Tyre clone, Moravian Amber Ale and my own special Johnny Silks ESB. Damn now time to pop open a cold one and enjoy the evening with the missus and her mum.

    Cool! I bottled 3 batches yesterday as well. Double chocolate stout, Caramel, cappacunnio, vanilla porter, and prince Ludwig lager. never did a stout or porter before so anxious to try them. Bottled my first batch 11 days ago, a bluberry WCPA. Put those in the fridge today. Now i have 3 empty LBK's asking me to fill them up.


  13. "Christ872" post=284777 said:

    It's funny you mention it. Actually, last year or maybe the spring of this year, I put out a Borg-wide beg for someone to get me a case. I love Newcastle Werewolf. There was a guy in Colorado who was looking, but unable to get it for me. I've been searching for it ever since.

    I think you're judging the "rye" too much. With all due respect, according to the Newcastle representative, there's very little (maybe 15-17.5%) rye in there. IThe rest is Pale malt and some caramels. It ends up around 14-15 SRM. It's a whole different beer than something like Ruthless Rye or one of those beers where it's the predominant thing.

    Newcastle Werewolf isn't new, it's a Fall seasonal...but new I guess in the sense that last year was the 1st year. So, this is the second.

    It's definitely astringent. Listed in some places at 4.5%, but for some reason I thought I had also seen (or heard) of 5.2%.

    Definitely has a bitterness bite and some very very slight berry (hops) tone flavoring.

    Lots of Caramel malts

    =========================

    I love this beer. Beyond my homebrew, this would be a first pick off the shelf for me.

    I don't know what it is, but the aftertaste just gags me for some reason. The taste is like the hair of a werewolf lol. Well, whatever the major part of the flavor is, i dislike, but i love regular newcastle though. I am drinking the last 2 right now, mixed with a stout and can still taste it. Hey, i can't waste beer!


  14. Today at my grocery store i saw a 6 pack of a different kind of Newcastle. It is a limited edition called Newcastle Werewolf. Instead of saying imported from England on the top, it says escaped from Britain, 4.5% vol. It is a blood red ale. I did not like it. After reading, it is brewed with rye malt. I learned i did not like rye beers at all in the past. So should have read it at the store instead of at home. Just my 2 cents worth.


  15. "FrozenInTime" post=284403 said:

    It will probably be ok. It might take off, or start fermenting a little later than it would have with a few less yeasties. Like said though, depending on what it spilled on, I would think infection is possible, may/may not happen, time will tell. Chalk it up to experience. I hope it comes out good for you.

    It should be fine. I always keep extra dry yeast on hand from my LHBS. I actually use Coopers or Nottingham yeast in all my brews. Even though it is more than enough. They are made for 5 gallon batches. MB yeast is ok, no problem there, but i like to add more to be safe. But then i also add DME to all my batches too lol.


  16. "Header75" post=284441 said:

    Yes......just bought the 12pk. Will be drinking it today.

    I didn't see it in my store today, but it sounds great. I use to drink the Apple Ale in Alaska by Moose's Tooth, great stuff. I love hard cider so a hard apple ale would be great! A spiced one too. I bought the Sam Adams harvest or whatever it was a few days ago, 6 flavors. Really liked the hazelnut brown.

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