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asnider

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Everything posted by asnider

  1. Popped the first bottle today. It's good, but it could be better. I can't decide if it needs a bit more hops to balance it out, or if it needs a yeast that ferments more cleanly. I'm not quite ready for brewing lagers, but a cleaner fermenting ale yeast might have worked better for this one. And perhaps a slightly longer hop boil. Overall, though, I'm happy with this and I think it will live up to it's duty as a lawnmower beer quite well. I'll definitely have to do this one again, with a few minor adjustments.
  2. "ScottyP" post=359721 said:There is a recipe on Mr. Beer website called International Ale that uses both the CAL and the Canadian Blonde. If you haven't checked it out, it may give you some ideas http://www.mrbeer.com/product-exec/product_id/1037/nm/International_Ale1 I was going to say the same thing. Since you've already got the two HMEs, you can head down to your LHBS and pick up the hops and yeast. I haven't tried this one yet, but it's on my list of recipes to brew.
  3. "mashani" post=359533 said:It's really subjective... I do not know of any beer that is "too bitter" for me. But that does not mean I want every beer to be 100 IBUs, in fact I brew plenty of 20ish IBU beers. You could add 1/2# of lactose to that beer. That will give it body and some sweetness to balance out the bitter if that's what your going for. An espresso milk stout. You can call it a macciato! :stout:
  4. "Prodigy829" post=359482 said:I'm comparing it to the Irish Stout in Qbrew which give a max bitterness of 38. My concern is having a bitterness nearly ten points over even before adding the shots of coffee. The St. Patrick's Irish Stout isn't actually an Irish Stout. It's an American Stout, based on the specs and a conversation I had with the brewmaster. They're calling it St. Patty's Irish entirely for marketing, from what I can tell. The IBUs fit the profile for an American Stout, although I'm not sure if it'll still fit the range once you add in the espresso.
  5. Leaving it in the LBK for an extra week won't hurt. I recently had to do that with a batch I was brewing, because my fermentation room was a bit cooler than usual and it took la bit onger for fermentation to finish.
  6. "berryman" post=355242 said:Do try a milk stout, a little sweeter and less bity. I was going to make this same suggestion. :stout:
  7. "CedBrew" post=349742 said:Have you guys registered with Mr. Beer? If so how long did it take to receive the 2 free gifts from Mr. Beer? It took about 6 weeks for me, but I registered just before Christmas, so they were probably pretty busy filling holiday orders. And I live in Canada, so that probably added a bit of time in the mail, too.
  8. I'm not chasing ABV. I'm following a recipe that calls for Booster. I don't want to pay $20 in shipping charges just to get a pack of Booster, so I was looking for a substitute. I don't want to use DME in this recipe, because the dryness that Booster/sugar adds is more desirable than the extra maltiness that DME will add.
  9. Sooooo...I picked up some maltodextrin to use in this brew. Since I can't find it in Qbrew, I look it up to see if it has a different name. In my search, I found this line from Wikipedia: Maltodextrin has no flavor and is not fermented by the yeast, so does not increase the alcohol content of the brew. Is this correct? If so, why would people recommend that I use it in place of Booster? I need something that will boost ABV, not something that just enhances mouthfeel and head retention.
  10. Also, they didn't have any Irish Ale yeast, so I'm just going to stick with the Mr. Beer yeast for this batch. Hopefully, I'll be able to get a proper Irish Ale yeast in the future and can attempt this recipe again with a more appropriate yeast strain.
  11. The LHBS didn't have any Fuggle pellets today, so I picked up some Kent Goldings, instead. Here is the slightly modified recipe: Sara's Honey Red ---------------- Brewer: Adam Snider Style: Irish Red Ale Batch: 2.40 gal Extract Characteristics --------------- Recipe Gravity: 1.054 OG Recipe Bitterness: 28 IBU Recipe Color: 11° SRM Estimated FG: 1.014 Alcohol by Volume: 5.2% Alcohol by Weight: 4.1% Ingredients ----------- Amber DME 1.00 lb, Extract, Extract Honey 0.50 lb, Sugar, Other Mr. Beer/Coopers Oktoberfest Lager 1.87 lb, Extract, Extract Kent Goldings (U.K.) - Aroma and dry hop intensely resiny, candy-like, sweet, slightly floral and spicy 0.25 oz, Pellet, 50 minutes Mr. Beer/Coopers Oktoberfest Lager1.00 oz, Pellet, 5 minutes Mr. Beer Dry Ale Yeast 1.00 unit, Yeast, Temperature Range: 68°-76° F 5.0 GRAMS Notes ----- Recipe Notes: Bring 1/2# DME to a boil in 4 cups of water. Add hops after hot break has ended and boil for 60 minutes. Flame out and add remainder of DME and HME. Add pasteurized honey after 1 week of fermentation. Batch Notes:
  12. You happened to reply right when I was sitting in front of my computer. I'll let you know how it turns out. The HME should arrive on my doorstep on Friday and I'll be picking up the DME and hops from the LHBS the same day, so I should get this brewed up on Friday or Saturday.
  13. "Wings_Fan_In_KC" post=353021 said:Ooooooooooh, I mistakenly thought you were doing a marzen, my bad. Yes, for Irish Red definitely Fuggles or KG. 60 minute boil give you an IBU of 26....still on the low side but as I recall you don't really want the "in your face" hops profiles....or maybe it was your SWMBO. Actually, 28 is the cap on IBU for an IR so I think you're right in there. My SWMBO loves anything I make that's not an IPA (which she does like with high IBU's) to come un under 30 IBU so you're on the right path. I'd originally listed the recipe as a marzen, but only because I'm using the Oktoberfest HME as a base and wasn't sure what the recipe I was building would be more accurately classified as (I figured an Irish Red or an American Amber, but wasn't sure until a few people chimed in up above). Personally, I enjoy beers with more IBUs and a bigger hop profile, but that's not what I'm aiming for with this one (partly because it's for SWMBO, hence the name, but also because it's just a maltier style). I might add a touch of flavouring hops to this, but I'm pretty happy with the recipe in its current form...I just hope the honey doesn't end up making it too sweet. The only way to know for sure is to brew it and then adjust it in future versions if necessary.
  14. OK, I've made some changes based on the advice in this thread. I've bumped it up to a 2.4-gallon batch, added more DME and added a 60 minute hop boil. Here's the updated recipe. I've still got it listed as Mr. Beer yeast, but I'll switch that out for the White Labs Irish Ale WLP004 [00004] yeast if I can get my hands on some (my LHBS seems to have a really shitty selection of yeast, for some reason, so there is no guarantee). Thoughts on the updated recipe? Sara's Honey Red ---------------- Brewer: Adam Snider Style: Irish Red Ale Batch: 2.40 gal Extract Characteristics --------------- Recipe Gravity: 1.054 OG Recipe Bitterness: 26 IBU Recipe Color: 11° SRM Estimated FG: 1.014 Alcohol by Volume: 5.2% Alcohol by Weight: 4.1% Ingredients ----------- Amber DME 1.00 lb, Extract, Extract Honey 0.50 lb, Sugar, Other Mr. Beer/Coopers Oktoberfest Lager 1.87 lb, Extract, Extract Fuggles (U.K.) - Aroma hop mild vegital woody and earthy aroma0.25 oz, Pellet, 60 minutes Mr. Beer/Coopers Oktoberfest Lager 1.00 oz, Pellet, 5 minutes Mr. Beer Dry Ale Yeast 1.00 unit, Yeast, Temperature Range: 68°-76° F 5.0 GRAMS Notes ----- Recipe Notes: Bring 1/2# DME to a boil in 4 cups of water. Add hops after hot break has ended and boil for 60 minutes. Flame out and add remainder of DME and HME. Add pasteurized honey after 1 week of fermentation. Batch Notes:
  15. "Christ872" post=352848 said: "asnider" post=352834 said: As for the sweetness...I want it to be a bit on the maltier side, but I don't want it to be cloying. If a hop boil is necessary, I am all for it. What hop variety (or varieties) would you recommend, recognizing that I'm aiming for something vaguely reminiscent of an Irish Red? How long should the boil be (or, rather, what IBU should I be aiming for, since the boil time will depend at least partially on the AA% of the hops I end up with)? Just went through about 20-25 Irish Red recipes. The hop selection is pretty tight. Kent Goldings Fuggles Perle and in two of them...Williamette I sort of suspected that Glodrings and Fuggles would be on the short list.
  16. "dond427" post=352845 said: "asnider" post=352834 said:Thanks for the tips and the math corrections! Also: dond427 recommends adding the honey a week into fermentation in order to retain more of the honey aroma and flavour. I assume that I don't want to stir up the wort after it's been fermenting for a week, so would I just dump in my liquid honey and let the yeast find it? No need to stir it into the wort? (Sorry for all of the questions; this recipe will be my most significant deviation from a simple Mr. Beer refill/recipe so far, so I want to make sure I get it right.) If you are pastuerizing it, water will be used that will thin it out. So, minimal, gentle stirring can be done. Remember no aeration is desired. I had planned on buying pasteurized honey. Most honey sold in Canada is already pasteurized.
  17. Thanks for the tips and the math corrections! I was dividing the honey by the malt, rather than by the total weight to get by 42%. Thanks for helping me figure out the issue. So...it sounds like I should stick to no more than a 1/2# of honey (roughly 8oz), possibly less. I am fine with that. I was using the Rose's Rambling Red as a baseline, but I've modified it enough that I should probably forget about using that as a point of comparison for this recipe. As for the sweetness...I want it to be a bit on the maltier side, but I don't want it to be cloying. If a hop boil is necessary, I am all for it. What hop variety (or varieties) would you recommend, recognizing that I'm aiming for something vaguely reminiscent of an Irish Red? How long should the boil be (or, rather, what IBU should I be aiming for, since the boil time will depend at least partially on the AA% of the hops I end up with)? Also: dond427 recommends adding the honey a week into fermentation in order to retain more of the honey aroma and flavour. I assume that I don't want to stir up the wort after it's been fermenting for a week, so would I just dump in my liquid honey and let the yeast find it? No need to stir it into the wort? (Sorry for all of the questions; this recipe will be my most significant deviation from a simple Mr. Beer refill/recipe so far, so I want to make sure I get it right.)
  18. I've been thinking about making a red ale for a while now, and I see that Mr. Beer uses the new Oktoberfest HME as the base for a few red ale recipes. I've also been thinking about making a honey brown for a while. I decided to combine the two and make a honey red instead. I've used the Rose's Rambling Red as a basis for the recipe below. I've replaced the BrewMax soft pack with 1/2# of Amber DME and replaced the Booster with 3/4# of honey. I'd originally had it at 1# of honey, which would have put it at 6% ABV (same as Rose's Rambling Red), but that had my malt-to-adjunct ratio a bit high (42% of sugars coming from the honey, if I did my math correctly), so I cut it down to 3/4# of honey. Anyway, here's the recipe I put together in Qbrew. Thoughts? And, what would the style be for this one? I've listed it as a Marzen, simply because I'm using the Oktoberfest as a base, but would it fit more into the categories of American Amber or Irish Red? Sara's Honey Red ---------------- Brewer: Adam Snider Style: Oktoberfest/Marzen Batch: 2.00 gal Extract Characteristics --------------- Recipe Gravity: 1.058 OG Recipe Bitterness: 20 IBU Recipe Color: 11° SRM Estimated FG: 1.015 Alcohol by Volume: 5.6% Alcohol by Weight: 4.4% Ingredients ----------- Amber DME 0.50 lb, Extract, Extract Honey 0.75 lb, Sugar, Other Mr. Beer/Coopers Oktoberfest Lager 1.87 lb, Extract, Extract Mr. Beer/Coopers Oktoberfest Lager 1.00 oz, Pellet, 5 minutes Mr. Beer Dry Ale Yeast 1.00 unit, Yeast, Temperature Range: 68°-76° F 5.0 GRAMS Notes ----- Recipe Notes: Bring water to a boil, add honey. Flame out as soon as the honey is dissolved. Add DME and HME at flame out. Follow Mr. Beer directions from here.
  19. "T8r Salad" post=352233 said: "asnider" post=352225 said: "Kealia" post=352222 said: "haerbob3" post=352220 said:if you look at what makes booster it is corn sugar and malt-o-dextrine This. I would go with maltodextrin over straight sugar. Is maltodextrin available in most LHBSs? Yes if the LHBS is worth its weight in good service & supplies. OK, so I should go to the other LHBS, then.
  20. "Kealia" post=352222 said: "haerbob3" post=352220 said:if you look at what makes booster it is corn sugar and malt-o-dextrine This. I would go with maltodextrin over straight sugar. Is maltodextrin available in most LHBSs?
  21. Sounds good. I'll try it with some dextrose, then. I think 12oz should still have me in the "safe zone" as far as the malt to adjunct ratio goes, so that's what I'll do. Thanks for the help, guys. It's always appreciated.
  22. "haerbob3" post=352117 said:do not follow MR B's instructions. Follow the BORG's: 1. 3 weeks in the LBK, 2. 2 weeks carbing + 2 weeks conditioning = 4 weeks so roughly 7 weeks to drinkable. What was wrong with your first 2 batches?? +1 I recently opened my first bottle of the Irish Stout, brewed without modifications except for the fermenting and conditioning time increases, and it was quite good. It'll be better with a few more weeks of conditioning, but overall it was quite good and I don't think this refill actually needs any changes. It's a bit on the bitter side, though, so if you prefer a maltier stout you may want to add between 0.5 - 1 lbs of amber DME (you could also use dark DME, but I'm told that will probably end up making the roasted malt taste too overpowering).
  23. I'm wondering if there is a good substitute for Booster that has the same "dryness" quality and can be found at most LHBS. I'm looking to make the Fresco Chile Lime Beer recipe, but don't want to pay crazy shipping rates to get a single packet of Booster (I've got everything else I need for the recipe). The recipe calls for Booster and I think that it's because it'll give the beer a bit of a dry finish, which will likely be more appropriate for the recipe than DME. I don't want to just use brewers sugar, because that won't do the same thing as Booster. Would a combination of light DME and brewers sugar work? If so, any idea of the ratio? Any suggestions people have would be great. Thanks!
  24. I believe that, in the Mr. Beer recipes, the intention is for you to leave the hop sack in until you bottle. You're dry hopping here, so that would be the process. Personally, based on the advice of others on the forum (such as WFIKC), I add my dry hops toward the end of the fermentation process (in the last 5 - 7 days) and remove the hop sack from the LBK on bottling day, just before I begin filling my bottles.
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