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asnider

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  1. The can says it makes 66 bottles (23 litres or 6 gallons) and the instructions call for the addition of 1kg (2.2 lbs) of corn sugar. However, I read the instructions more closely and it says the OG should actually be between 1.040 and 1.044. It looks like their website (where I got the 1.060 to 1.064 range) has inaccurate information. Running it as a 5-gallon batch gives me an OG of 1.044 in Qbrew (using the DME rather than corn sugar). I will make two 2.5 gallon batches, however. I'm not sure what I was thinking doing them smaller than that. Thanks for the tip.
  2. NOTE: A few of you may have seen this post on another forum, but it looks like MrBeer's forums are more active these days, so I'm posting here as well, in the hope of getting a quicker response. I'm planning to do a very simple red ale, partly just because I want something simple and partly because it's an excuse to see the difference that two different yeast strains make on an otherwise identical recipe (doing a 5-gallon kit split between two LBKs). I'd love feedback from the Borg. I'm using a Muntons HME as a base, but planning to use amber DME instead of corn sugar. Will this be too much malt if I don't add additional hops, or will it likely turn out OK? Also, does anyone know how to enter Muntons Red Ale HME into Qbrew? I couldn't find it listed in the database, so I used the Old Ale since it seems most similar. One thing to note: Muntons says the OG for both the Old Ale and the Red Ale should be 1.060 to 1.064. I'm getting a much lower number despite my batch size being smaller than the normal 5 gallons and using DME instead of straight sugar. Any idea what's going on there? Modified Muntons Red Ale ------------------------ Brewer: Adam Snider Style: Irish Red Ale Batch: 4.26 galExtract Characteristics --------------- Recipe Gravity: 1.051 OG Recipe Bitterness: 25 IBU Recipe Color: 12° SRM Estimated FG: 1.013 Alcohol by Volume: 4.9% Alcohol by Weight: 3.9% Ingredients ----------- Amber DME 2.20 lb, Extract, Extract Muntons Premium HME - Old Ale 3.30 lb, Extract, Extract Muntons Premium HME - Old Ale 1.00 oz, Pellet, 5 minutes Coopers Ale Yeast 1.00 unit, Yeast, Temperature Range: 68°-76° F 2.0 GRAMS Muntons Standard 1.00 unit, Yeast, Temperature Range: 64°-68° F 6 GRAMS Notes ----- Recipe Notes: Batch Notes: Splitting between two LBKs, using Muntons yeast in one and Coopers yeast in the other.
  3. So I'm just over eager on this one, I guess. Thanks for the info. Since I normally don't even bother to check until close to 21 days, I guess I've just never experienced this until now.
  4. This is a new one for me: my beer has started carbonating in the LBK before it's even hit FG! I made a quick batch of the MrBeer Bavarian Weissbeir without any modifications. It's been fermenting for roughly 14 days now. Usually, I leave my beer in the LBK for 21 days, but I find wheat beer tend to finish faster so I checked on it today. I took a hydro sample and it read 1.010. Expected FG is 1.008, so it's close but probably needs another day or two. The weird thing is that the hydro sample was slightly carbonated. I have, occasionally, had hydro samples that were slightly carbonated, but never before they'd reached their expected FG. Any idea what's going on here? Should I bottle now even though my FG is slightly higher than expected? Other details: temperature has probably fluctuated slightly, but always within the 68-72F range recommended for MB yeast. Carb sample definitely tasted like it's ready for bottling. Any thoughts from the community?
  5. I agree. There are occasions where booster works. This seems like it could be one of them. It will definitely require a longer lagering time to smooth out the cidery taste that can result, though.
  6. "SlickRick07" post=388939 said:I'm sure it'll still be worth drinking! Definitely. I think it'll taste good, it'll just knock you on your ass if you have more than one or two in a sitting! :party:
  7. "SlickRick07" post=388920 said:Could you potentially dillute this with more water to lower the ABV? Probably too late at this point. I could, but it would probably only knock off a point or two at the most, since the LBK can't hold much more than 2.5 gallons and I've already got it filled to 2.13 gallons. I'm just going to leave it alone and maybe print a label with a skull and crossbones logo for the bottles.
  8. The Sterling pellets were pretty old, but I don't remember just how old. They hadn't yet taken on the Parmesan cheese odour of stale hops, but they were definitely not fresh anymore. The Goldings were a few weeks old, but since they were mainly used for bittering and dry hoping they wouldn't really add much to the flavour profile (they definitely did seem to give this beer a nice aroma, though, which I didn't mention in my previous post).
  9. I've cracked my first bottle of this and I'm drinking it now. It's a bit lighter than I'd want for an amber, but I'm not too surprised given it's frankenbrew status. It's not as flavourful as I was hoping, but the mouthfeel is quite good for such a small beer. I think I might use an ounce less maltodextrin next time, but overall it helped add some body to a "light" brew. Unfortunately, though, there's just not much flavour. What I do get is well balanced, but there just isn't much to this one. Maybe after it warms up a bit I'll be able to detect more.
  10. I'm at roughly 21 gallons for the year now. Not a crazy amount, but I'm happy with it so far. I've rarely been without at least a few bottles of homebrew on hand. I think I may have to step it up to 5-gallon batches soon, though.
  11. Hoo boy, did I ever miscalculate! According to qBrew, my OG should have been 1.062, which would give me an ABV of 6%. My hydrometer reading indicated that my OG is actually 1.088, which will put me at roughtly double that (approx. 12% ABV). Now, some of that is the lactose, but I can't imagine that the lactose alone accounts for a 0.026 difference between predicted and actual OG. This is going to a BIG brew -- almost more like a lemon wine than a hard lemonade.
  12. There have been a few other threads that talk about this. It sounds like fermentation can be a bit slow with this type of brew but it should take about 3 weeks. Carbing is optional depending on what you want, but I'll probably do it (the recommendation seems to be about 3/4 the priming sugar Mr. Beer suggests for beer). Conditioning time varies. It sounds like it can be fine after two weeks, so I'll probably test a bottle at that. If it's good, I'll pop some more in the fridge. If it isn't, I'll continue conditioning at room temperature and testing another bottle each week until it tastes like it's done conditioning. Related threads, from which I got some good info: http://community.mrbeer.com/forum/9-basic-recipes/239264-brewed-2-fruity-hard-drinks-for-my-wife http://community.mrbeer.com/forum/9-basic-recipes/306062-mano-s-hard-pink-lemonade http://community.mrbeer.com/forum/20-advanced-recipes/86954-25-hard-lemonade-take-2
  13. After scouring the forums for a while, I've decided to try my hand at a hard lemonade drink. I'd originally planned on doing two different brews: a lemonade and a fruit punch. But after playing around with qBrew a bit I think I'm going to try a single brew that combines the lemonade and some fruit punch. If it turns out well, then I'll attempt a repeat or a similar product in the near future. Anyway, here's the recipe from qBrew. I plan to brew this tomorrow, but would love any feedback that folks might have. Adam's Hard Lemonade -------------------- Brewer: Snider Brewing Company Style: Generic Ale Batch: 2.13 gal Extract Characteristics --------------- Recipe Gravity: 1.062 OG Recipe Bitterness: 0 IBU Recipe Color: 1° SRM Estimated FG: 1.015 Alcohol by Volume: 6.0% Alcohol by Weight: 4.7% Ingredients ----------- Corn Sugar 2.00 lb, Sugar, Other No Name Berry Bunch 0.29 lb, Sugar, Other No Name Berry Punch 0.29 lb, Sugar, Other No Name Lemonade 0.25 lb, Sugar, Other No Name Lemonade 0.25 lb, Sugar, Other No Name Lemonade 0.25 lb, Sugar, Other No Name Lemonade 0.25 lb, Sugar, Other Lactose 1.00 unit, Additive, 1 unit = 500g = 1.1lbs Lalvin EC-1118 Sparkling Wine Yeast 1.00 unit, Yeast, 1 unit = 5g Lemon Juice 1.00 unit, Flavor, 1 unit = 1 cup Notes ----- Recipe Notes: 1. Begin yeast starter. 2. Dissolve corn sugar and lactose in 6 cups of boiling water. 3. Add sugar water solution to LBK. 4. Add juice concentrate to LBK. 5. Add 1 cup lemon juice to LBK. 6. Top up with cold water and stir vigorously to ensure concentrate is mixed in. 7. Pitch yeast. Batch Notes:
  14. "bcltoys" post=388032 said:If you don't mind let us how that blonde turn's out. Absolutely. It should be done conditioning in another 2 or 3 weeks, so I'll be sure to post an update.
  15. I haven't done this, but I would recommend that you not add additional sugar. That'll be too much for the LBK. Just the HME will be fine. One thing to keep in mind, these HMEs are designed for 5-gallon brews, so the IBUs will be much higher in a LBK-sized batch. The Cerveza HME will not have a high IBU, so the end result should be drinkable, but it will be more bitter than is typical for the style. I have used a single 3.75lb can of Coopers Canadian Blonde in an LBK-sized batch, but it's still conditioning so I can't comment on how it turned out and whether or not it is actually drinkable yet. I'm expecting it to be somewhat like an IPA in terms of its bitterness, but I'm not sure if it'll actually turn out that way (the hydro sample didn't take too bitter, but that's not always a reliable indicator of what the final product will taste like).
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