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Everything posted by asnider

  1. No idea what hops are in the CAL, but I made a CAL mod that used sterling hops recently and based on the taste of my FG hydro sample, they worked quite well with it. They're not necessarily a typical light beer hop, but I know of at least one local lager that uses them as the primary hop variety and it is very good.
  2. "rsh627" post=348842 said:If I use 12oz glass bottles instead of the large plastic pint bottles, do I just use a proportional amount of sugar? That is instead of 2 and 1/2 table spoons, I hope that's just a typo. You should be using 2.5 TEASPOONS of priming sugar in the 1L PET bottles, not 2.5 tablespoons!
  3. Mr. Beer doesn't list what malts/hops are used in their HMEs, so there is really no way to know for sure how to clone this. Some more experienced brewers might have a few tips, but it will be really hard to get it right without just using the actual HME.
  4. Bottled today. The taste of the hydro sample was quite nice. The hop flavour was noticeable, but subtle and not bitter. I think this will be the easy drinking, lager-ish ale that I was aiming for. And, it turns out that I'd underestimated the water I used and overestimated the ABV as a result. It'll be closer to 4.5%. Here's the update recipe, with additional notes and corrections to a few numbers. Adam's Lawnmower Ale -------------------- Brewer: Adam Snider Style: Premium American Lager Batch: 2.40 gal Extract Characteristics --------------- Recipe Gravity: 1.047 OG Recipe Bitterness: 22 IBU Recipe Color: 5° SRM Estimated FG: 1.012 Alcohol by Volume: 4.5% Alcohol by Weight: 3.6% Ingredients ----------- Light DME 1.00 lb, Extract, Extract Mr. Beer/Coopers Classic American Light 1.87 lb, Extract, Extract Mr. Beer/Coopers Classic American Light 1.00 oz, Pellet, 5 minutes Sterling - Zpicy, herbal hop with a hint of citrus. Can be used as both a bittering and aroma hop 0.25 oz, Pellet, 23 minutes Sterling - Zpicy, herbal hop with a hint of citrus. Can be used as both a bittering and aroma hop 0.25 oz, Pellet, 37 minutes Sterling - Zpicy, herbal hop with a hint of citrus. Can be used as both a bittering and aroma hop 0.50 oz, Pellet, 0 minutes Mr. Beer Dry Ale Yeast 1.00 unit, Yeast, Temperature Range: 68°-76° F 5.0 GRAMS Notes ----- Recipe Notes: Sterling at 0 minutes = dry hop for 5 days prior to bottling. Batch Notes: Actual OG = 1.049 Actual FG = 1.012 Actual ABV = 4.5% FG hydro sample has a nice, subtle hop flavour. This should be an easy drinking, lager-style ale, which is exactly what I was going for.
  5. Yep. I was impressed with what the sterling did for my HCCD mod. I think they'll be good in this CAL mod, too. Hopefully, this one will turn out as good or better than the HCCD mod.
  6. I decided to go for a 0.50oz dry hop. Just dropped the hop sack in. It should be ready to bottle on Sunday.
  7. I decided to use Coopers Carbonation Drops on my most recent brew in order to get more consistent results. I will report on my experience in a few weeks (I only bottled last, and it's a stout so I suspect that it'll be more like 6 weeks rather than the usual 4 for carb/conditioning).
  8. Sounds like the bottle will be fine. Thanks for the reassurance, everyone!
  9. I bottled my St. Patrick's Irish American Stout today and ran into a bit of a problem. It turns out that one of my 500mL bottles is one of the European ones that uses a larger size crown cap. Of course, I didn't realize this until I'd bottled everything and realized that the cap wasn't on tight. I removed the cap and tried another. This time it was sealed even worse! Not having any more glass empties available, I quickly sanitized one of my 1L PETs and carefully transferred the beer. I'm wondering: will this half-empty bottle actually develop carbonation or will the fact that there's 500mL of head space mean that the CO2 doesn't end up dissolving back into the beer? I'm not too worried if this bottle ends up staying flat---the hydro sample was delicious, so this beer is pretty darn good even without carbonation/conditioning---but I'd obviously prefer if it does become carbonated. :stout:
  10. What do people think about doing a dry hop on this one?
  11. "richtazz" post=342867 said:Last question, where do you guys procure your sanitizer, LBH or at a retail store like Wally-world or Lowes/Home Depot? Any specific brands better/easier to use than others? Just make sure that you get a no-rinse solution. One of the guys at my LHBS talked me into buying a sanitizer that requires rinsing, because it saved me a bit of money, but the extra hassle isn't worth it.
  12. "packerduf" post=342884 said:No point in cold-crashing a hefe, IMHO. Wheat beers are typically cloudy. It sounds to me like you are ready to bottle, but it never hurts to confirm with another gravity test in a day or two. If it were me, I would bring the temp up to 70, give it 24-48 hrs., then check the gravity again. Yep, no point in cold-crashing a hefe. Sounds like it is ready to go. If you've hit your expected FG, then you are probably good, especially since it's been 20 days (21 is generally the maximum required, and wheat beers are usually done earlier than other brews).
  13. "Meytchison" post=342866 said: "JohnSand" post=342828 said:I haven't tried it, but why not Classic American Light? I brewed the CAL first straight up and she doesnt like it. Maybe try it again with some mods? I've got a batch in the LBK right now to which I added a pound of light DME and did a short hop boil (with Saaz hops). I'll let you know how it turns out once it is ready to drink. In the meantime, there is a link to the recipe in my signature if you are interested (it's the Lawnmower Ale).
  14. "JohnSand" post=342828 said:I haven't tried it, but why not Classic American Light? I know you want to work with the HME you've already it on hand, but CAL is probably your best solution.
  15. "Jimjohson" post=341290 said: "haerbob3" post=341282 said:readings should be taken at 68* F that is the temp hydrometers are calibrated to The problem with that is I'm brewing a wheat beer and keeping the us-06 in the high range for the banana. So that would mean lowering my wort temp by 9 degrees. do it slow it'll take a day down and back up and mabey effect the taste of the beer. do it fast and it will effect the taste of beer. I could see that being a problem with a lager also. I can't belive they would spend the time to raise or lower the temp just for an intemediate gravity reading. So is there a formula that will take the temp. into account to increase the accuracy at other than optimal temps.? You don't need to adjust the temperature, just use a temperature adjustment calculator to figure it out for you. Google "hydrometer temperature adjustment" and you'll find plenty of useful calculators that will do the math for you.
  16. "JohnSand" post=341239 said:I hope I'm not obtuse. How do you google something without knowing what it's called? Just put a psychic question mark? There are legal issues involved between Mr.Beer and the other company, so we can't name them on the forums.
  17. I think fruit lends itself more to wheat beers, personally, but raspberries and blueberries are the two types of fruit that seem to work well in beer (based on what I've tasted; I have no experience brewing with fruit yet).
  18. "Rebel_B" post=339297 said:Basic Brewing Video did an episode last summer 6-16-12 featuring Maui Brewing, who brewed up a special beer for the Maui Onion festival, using caramelized onions: [attachment=11398]image_2013-02-20.jpg[/attachment] Check out this link: http://thefullpint.com/events/maui-brewing-pushing-the-limits-with-onion-beer/ It can be done! I admit that I kind of laughed it off when she first suggested it (and I'm still not so sure about it), but I've had garlic beer. That worked, so why not this? Definitely not something I'll be trying in the near future, though. Now to track down a Maui Onion Mild clone recipe...
  19. SWMBO has requested that I make her a caramelized onion beer. Seriously. Leaving aside whether or not this is actually a good idea, would something like this even be possible? I don't plan to attempt it for a while, since I'm still new to homebrewing, but if it's possible then I might attempt it just for the sake of experimenting with an unconventional flavour. Any ideas?
  20. "Creativewoody" post=339228 said: "asnider" post=338532 said: "mashani" post=338443 said:The new extracts seem to either fall on the "too low" or "too high" side for the most part. (too low being that if you add any DME to them to bring the OG up to where it belongs, it needs hops... too high being that without DME and/or more volume it's too bitter). I always have added dme or lme to each fill. The Stout is VERY nice with a pound of DME. Good to know. I've got an unmodded batch in the LBK right now. I'm going to make it exactly according to the Mr.Beer instructions (but with a 3/6 timeline instead of the 1/1 that they suggest) to see what it is like. I'll probably try it again in the future with a pound of amber DME and less priming sugar. :stout:
  21. I've heard back from the brewmaster and it sounds like the St. Patrick's is actually an American Stout. My email to the brewmaster was: Hello, I am wondering what type of stout the St. Patrick's Irish Stout refill is. The name suggests that it is an Irish stout, but at 50 IBU it is more bitter than an Irish stout should be. Is it, perhaps, actually an American stout? An IBU of 50 would place it about in the middle of the acceptable range for this style. Her response was: Hi Adam, You are correct. With beer drinkers palates graduating to enjoy hoppier beers we did up the IBU level to respond to this. Hoppy Brewing! Diane B. Brewmaster www.mrbeer.com 1-800-852-4263
  22. "mashani" post=338443 said:The new extracts seem to either fall on the "too low" or "too high" side for the most part. (too low being that if you add any DME to them to bring the OG up to where it belongs, it needs hops... too high being that without DME and/or more volume it's too bitter). I'd agree with this based on my experiences so far. The Grand Bohemian Czech Pilsner refill, for example, seems to be way too low on the hops. I added less than a 1/2 lb of DME (equivalent to the amount that would be used in the "deluxe" refill) and find it too malty for the style. It definitely could have used a short hop boil. I can only imagine what it'd be like if I'd added an entire pound of DME.
  23. "Wings_Fan_In_KC" post=338410 said:Probably American Stout. Unless the ABV is jacked up (and it's not), it is not an Imperial. +1 :stout:
  24. Email sent. I'll post the response here.
  25. "FrozenInTime" post=338392 said: "asnider" post=338388 said: "FrozenInTime" post=338387 said:Interesting. Their website shows it's an IBU of 50. I thought I had read somewhere that it was 50 IBU. Still, whether it is 49 or 50, that's quite a bit higher than the maximum for the style (at least according to QBrew). I find that curious. I wonder exactly MrB considers this? If they consider it an imperial, or american (even though is say'z irish) it would be in there. I guess I don't know for sure...LOL It'd be at the low end for an Imperial Stout, but about in the middle for an American. Maybe it's actually an American Stout, and they're calling it St. Patrick's Irish because it's better for marketing? Maybe I'll send an email to the brewmaster and see what they say.
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