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About dond427

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    Brewmaster in Training
  1. Okay, the lager yeast I am using is Saflager S-23. Brewing with it tonight. :banana:
  2. Thanks, everyone! The LHBS did not have any of the yeast I wanted. So, after a discussion with one of the employees (a guys who has always been a great help to me), I went with his recommendation. And, I would tell you what it is, except I forgot and have the package at home. I'll update later.
  3. That might work. I don't know that I can keep go that schedule.
  4. I have a recipe for a Cerveza Crema that requires WLP810 San Francisco Lager Yeast. I am not sure I can maintain the proper temperature for this. I was wondering if anyone has any experience subsituting an ale yeast in place of it. Thanks!
  5. Despite the lack of the honey and ginger, I find this to be very successful. One of my best, yet.
  6. "Christ872" post=368378 said:dond~ Ah. Sorry. It looks like we - as a Borg - missed this one. We should have told you. Honey WON'T contribute to a honey taste. In fact the only taste you'd get from honey is if were a specialty honey like Buckwheat Honey or Orange Blossom Honey. If you truly want the flavor of honey, you should be using Honey Malt. I've never used Ginger in a beer...so I don't know the issue with that spice in beer. No, I had a discussion with a couple of the Borg regarding honey. I decided to give it a shot. It was added about 14 days after fermentation began, about a week before bottling. I really think the bitterness is overwhelming any chance of tasting the honey or ginger.
  7. So, today I tasted the Honey-Ginger Diablo IPA that I cooked up. :whistle: Have a look. [attachment=13135]honey-ginger-diablo-ipa1.jpg[/attachment] I can barely taste the honey and the ginger is not noticeable at all. However, it is a fantastic IPA! :banana: Just put another eight in the fridge. :drinking: Cheers!
  8. Got my White IPA started on Tuesday night, by Wednesday morning the yeasties were so happy they were jumping out of the LBK.
  9. Alrighty, brewed the Next Step Irish Red on Friday. [attachment=12439]steeping_the_grains.JPG[/attachment] First steep. [attachment=12440]nsir_in_lbk.JPG[/attachment] In the fermenter [attachment=12441]nsir_krausen.JPG[/attachment] We have yeast activity and within 12 hours. :banana:
  10. Cool! Are you in the vast coastal region? I am about 20 miles south of Portsmouth.
  11. Other than checking process and QCing the bottes, I do not know how you can check. I did some prelims with my capper. Filled a bottle with hot water, added a drop of dish detergent. Capped and shook the hell out of it. No leakage. When I uncapped, air hissed. I figured it was a success.
  12. Not full enought. Nothing ready to dring for at least another 2 weeks.
  13. Alrighty. Here is the final recipe. I'm calling it Next Step Irish Red. I'll be brewing it up on Tuesday. Next Step Irish Red Ale ----------------------- Style: Irish Red Ale Batch: 2.50 galExtract Characteristics --------------- Recipe Gravity: 1.042 OG Recipe Bitterness: 22 IBU Recipe Color: 22° SRM Estimated FG: 1.010 Alcohol by Volume: 4.0% Alcohol by Weight: 3.2% Ingredients ----------- Muntons DME - Amber 2.00 lb, Extract CaraMunich 0.50 lb, Grain, Steeped Crystal 30L 0.25 lb, Grain, Steeped Roasted Barley 0.12 lb, Grain, Steeped Northern Brewer (Germany) 0.50 oz, Pellet, 40 minutes Goldings (U.S.) 0.50 oz, Pellet, 1 minute White Labs WLP004 - Irish Ale Yeast™1.00 unit
  14. Don't toss it. Stick with it. Good stuff comes to those who wait.
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