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asnider

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Everything posted by asnider

  1. "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.
  2. I was wondering about the bitterness of the MrB/Cooper's St. Patrick's Irish Stout. QBrew pegs it at 49 IBUs, but the maximum for style, according to QBrew, is 38 IBUs. I found my OG sample to be a bit bitter back when I first brewed this refill, and I just took a shot from the LBK and it is still quite bitter. I realize that it isn't done fermenting and that it may mellow out a bit during the conditioning phase (and I'm not afraid of some bitterness in my Irish stouts) but I am wondering why Mr. Beer's Irish Stout is more bitter than it should be for the style (at least according to QBrew). Any thoughts on this?
  3. Personally, I like to collect bottles by buying them from the liquor store and drinking the free beer that comes with them. Sam Adams is always a solid choice. I've also started drinking Grolsch on occasion in order to collect the swingtops. You know you're a homebrewer when you buy beer based on the type of bottle it comes in.
  4. asnider

    Big Ol' Czech

    Looks like a pretty good recipe. I'd suggest using pilsner DME next time. I used light DME on my pilsner and feel like it took away some of the classic pilsner taste. I echo your thoughts about going commando. I did the same on the first batch that I dry hopped and I wish I had used a hop sack. Live and learn.
  5. I'm also debating doing a dry hop with 0.50 oz of sterling pellets for the final 5 days of fermentation in order to give it a stronger hop aroma.
  6. "FrozenInTime" post=338296 said:Looks tastey albeit stronger than what I like for a lawnmower brew. I like them ~3 for my lawnmower...LOL It'll probably be closer to 4.9% with the adjustment I made today (filled the LBK a bit fuller than I had originally planned). So, a little bit "lighter" than the recipe posted above (though only by a bit). That might still be a bit strong as a lawnmower beer for some, but 5% is pretty standard for me. I rarely drink light beers and there aren't many low ABV beers commercially available around here other than Bud Light and Coors Light.
  7. I use a wing capper and have had no issues, but I know a lot of people find bench cappers to be more convenient.
  8. asnider

    Aztec

    I don't think a single slice of lime will really make much difference. If you want that hit of lime, I'd just add a wedge to my glass when serving the beer. Adding zest and/or juice of a whole lime will probably work a bit better if you're adding it to the LBK.
  9. Brewed this one up today, with a slight modification (filled to the bottom of the "Q" instead of the normal 8.5 mark). Everything went smoothly and the OG sample tasted decent. This will be a fairly simple beer, but I think it'll be a good one when it is finished.
  10. "Screwy Brewer" post=337865 said: "asnider" post=337832 said:Or course owning and using a hydrometer is always the best way to check the progress of your fermenting beer and it's one of the easiest tools a brewer can use. I always take OG and FG readings, but I have been letting all of my beers ferment for 3 weeks by default, based on the advice of so many good folks on these forums.
  11. I've been told that wheats are generally done conditioning at 2 - 2.5 weeks and are good to go right away at that point. A few of the posts here imply that they ferment faster, too. Is that correct? I just bottled a wheat today, but let it ferment the usual three weeks. Should I have taken an OG sample and bottled earlier if it was ready?
  12. "T8r Salad" post=336769 said:Brew a nice Pale Ale and then produce a Boilermaker for her. A shot of Tequila mixed when you pour the brew should make her a happy camper. +1 This should achieve that desired effect without messing up your fermentation.
  13. "electricworm" post=336885 said:Our Canadian Version Doesn't say free until you read that its perfume nd fragrance ... FREE So is all Canadian OxyClean fragrance free? Because my jumbo-sized Costco box doesn't make it clear, but it doesn't seem to have a smell.
  14. I took a closer look at the label. You're right.
  15. The stuff I've got is actually called OxyClean Versatile, hence my confusion.
  16. Two questions: 1. Is OxyClean Versatile the same as OxyClean Free? I've seen some posts (on various brewing forums) say yes, while others say no. Is there a definitive answer? 2. If it isn't scent free, is it still OK to soak glass bottles in it? I know it wouldn't be OK for plastic, since the plastic could absorb the scent, but I assume that it would be OK for glass as long as I rinsed well afterward, right? I've got a bunch bottles to de-label this weekend and using OxyClean would definitely make it easier than last time when I simply soaked them in super hot water for several hours.
  17. "Brewbs" post=336820 said:I was thinking about this too a while back, and thought that if all things were supposed to be equal, ie. same recipe yeast etc, except maybe the quantities were out a little, if both LBKs were combined in the same bottling bucket would it negate the difference in quantity or affect the beer in any way? I don't see why. I mean, it might be a little less "perfect" than if you'd ensure each LBK was measured out exactly, but it would probably more or less balance out since, presumably, the inconsistencies between the two LBKs would have been pretty minor in the first place, unless you weren't being careful at all when you did the original splitting.
  18. "marchuk96" post=336666 said:i cant wait to try it...in like a year...lol...i may crack one for st pattys day just to see how it is but the rest will sit for quite a while...anyway thanks to all who commented and i will update maybe around st pattys day... :chug: St. Patrick's Day is only a month from now. I don't think 4-weeks of conditioning is nearly enough for a beer this big. It's your beer, of course, but I don't think you'll be able to really appreciate it after only a few weeks conditioning.
  19. "RickBeer" post=336599 said:Update - I ended up doing #2 because I couldn't fit 1/2 a batch in the pot I intended it to be in. Shopping list - big ladle, bigger measuring cup... Couldn't you just scoop the wort directly into the measuring cup and save a step?
  20. If I can add an additional question: does anyone have tips for how to divide up a 5-gallon recipe into two LBKs without making a giant mess? I can't imagine splitting/weighing a bunch of LME without making a huge, sticky mess.
  21. "arandall02" post=336150 said:Let me know how that turned out!!! I plan to brew it sometime this weekend, so I'll let you know how it goes and again once I open the first bottle.
  22. "bigT" post=334779 said:I didnt add anything during ferm, but added 1lb of dme. Boiled to hot break then added saaz hops. basic recipe was 1 can Mr Beer czech pils 1lb light DME 1oz of Saaz hops Boiled dme to hot break then added hops: .4 oz for 40min .4 oz @ 20min mark .2 oz last 10min flame out and added Mr Beer. Hops were added commando. At 9 days in did a hydro reading and tasted the sample, has a good zip and aroma. So you basically turned the Czech Pilsner into a bigger Czech Pilsner. Sounds like a good recipe to me, but probably not what Colin is looking for.
  23. I'm of the same feeling, but there was some discussion in the thread that pretty much any ales with a late hop addition are best enjoyed young. I decided to give it a shot. I definitely feel that this one isn't particularly hop-forward and will be better served by a more typical 4-week (or longer) conditioning period.
  24. Haha. I totally understand. I was feeling the same way. I'm not sure I buy the whole "ales with late hop additions are best enjoyed early." It was good, but not particularly complex. I think the flavours need a bit more time to meld. It'll be excellent in another two weeks.
  25. I try to chill mine for 24 - 48 hours, but I don't find that shorter chill times have much affect on flavour. More time in the fridge does help for clarity, though, since sediment drops out of suspension and any trub that got into the bottle firms up a bit and is less likely to get into your glass. I opened a bottle earlier today that had only been in the fridge for about 8 hours (if that). It was cold beer and it tasted fine. Go ahead and crack a bottle. Enjoy the fruits of your labour.
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