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Everything posted by ChefThom

  1. Couldn’t find it when I did a quick search. Will try again.
  2. I thought of mixing the can of wort but instead of adding the yeast transferring to a mini keg/growler with CO2 to carbonate.
  3. Ok it’s an off the wall topic. Any way I could make a batch of nonalcoholic brew.
  4. I bow to the wisdom of the collective and will do 1/2 an ounce. I have a very good digital kitchen scale. And I'll let it sit in the boiling water before I add anything else.
  5. I have a deluxe refill of Mexican Cerveza on it's way. I am planning on tweaking it with some lime peel I picked up at my new found local beer store. 1 oz. packet just like hops come. Any ideas? Hop sack into boiling before adding wort or toss in LBK before pitching the yeast. In kegs Chocolate Porter Oatmeat Stout In bottles Biere de Saison American Ale Mexican Cerveza
  6. There's a Mr. Beer recipe that calls for 1 cup of brown sugar and 1/2 a cup of cocoa to be added to the water after boiling before adding the wort. I read a number of comments against brown sugar due to molases favors so I went with unrefined cane sugar. Still in the keg so I'm a ways out from any taste reports.
  7. Just had an Irish Stout that went in the bottle four months ago. How some things improve with time. Damn shame there's only one bottle left from the batch.
  8. That's the plan. Let it sit another month.
  9. A while ago I posted about a brewing screwup. I was making a batch of spring seasonal, got my wires crossed, and added a robust lme pack. Oops. Now I'm not suggesting everyone run out and try it but it tastes ok. Dark color, not as heavy as a stout and a slight hint of the spice pack. I won't do it again but it's not going down the drain.
  10. We recently had company from England for a week and in anticipation I had been saving 1 or 2 beers from every batch I made. I'm sipping a stout that went in the bottle 2/2/2013. Surprisingly little head but man does it taste good. Next up Honey Lager from 2/23/13.
  11. Just started a batch of this today. I was considering adding a little lime juice after a week or so in the keg. I generally let it sit in the keg 3 weeks before going into the bottles. Any thoughts?
  12. I brewed up a double strength pot of coffee, tossed it in the fridge and added a shot to every bottle on my last batch of stout. I also used raw cane sugar to prime. Four weeks and I'll see how she tastes.
  13. I bow to the will of the collective. I have been assimilated. Now I gotta figure out what to call it.
  14. Maybe I'll bottle and call it "Cluster F!?ck Ale".
  15. Making a batch of the spring special and reached for the wrong bag of UME. Robust instead of smooth. What's the concensus dump and lesson learned or let it go and see what the hell it tastes like? It throws off another recipe as now I have smooth instead of robust ready. Pouring seems so wrong but bad beer is a crime against humanity.
  16. Congrats and welcome to your new obsession!!
  17. I recently tried my hand with a Mr. Beer recipe that came with it's own yeast packet leaving the regular under the lid one unused. Any ideas what I might use it for?
  18. I agree a wand makes a world of difference. I line'em up on the counter, prime'em all and bottle away. I may invest in a simple countertop capper. The little bit of work just makes the beer taste that much better.
  19. Tried my first "recipe" recently, Sutter's Gold. 3 weeks in the keg and bottled 10 days ago. Last night in the middle of the night 1 exploded. I bottled in 12oz class bottles. No idea what happened. I could have lost track when I was putting in the sugar and given it a double dose. I also bottled a few 1/2 liter plastic ones and they are not rock hard. They have a little give in them.
  20. I was thinking of trying a batch of Chocolate Stout. I saw a Mr. Beer recipe that was basically Irish Stout, a pack of UME and a half a cup of unsweetened cocoa powder. Any ideas/tips?
  21. St. Patrick's Irish Stout into bottles. Added a cup of honey, from my own hive, into American Lager that has been in the brew keg for a week, two weeks to go. Later tonight start a batch of Mexican Cervaza. We're on a roll.
  22. So how much honey would you think? Question 2 where are you located? I can add you to my harvest list.
  23. Just started my third batch, American Lager. I was thinking of adding some honey 1 week in and letting it go for two more weeks. I'd love to use honey from my own hive but am worried about impurities as it is 100% unprocessed straight from the hive. Any tips on how much honey to add and when. It's a standard 2 gallon Mr. Beer batch.
  24. Put a batch of St. Patrick's Irish Stout in the keg Friday. Shined a flashlight on it today and it has more than a little layer of bubbles on the surface. It's practically got a head on it!
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