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BrowncoatMal

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About BrowncoatMal

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  1. Randy1640, Speaking as a n00b myself the hardest lesson I had to learn when I started on this quest of beer brewing was, Patience. It was hard. I'm a really impatient person. And yes I still perv the keg every once and a while :blush: BUT it was a very good lesson learned. Additionally everyone who contributes to this forum has always been very kind and always willing to help. Even if that means repeating that same answers on duplicate posts. The idea is help everyone. And thats why I keep coming back. I have learned more from digging though 4 years worth of posts here than I have from any Beer Making book. These folks are the best. Now I will agree that Mr. Beer's marketing is BS. 2-2-2 is especially BS. However, it was enough of an initial hook to get me into brewing, and for that I'm thankful. Hang in there and stick with it because there is no feeling better in the world then cracking open your own home brew, taking a sip and saying to yourself, "Holy crap, I made beer!"
  2. 4 weeks it is! I also put less priming sugar in this batch compared to my past straight Mr. Beer recipes. I followed screwy brewers tool on his site. I did just check the bottles and there is some trub developing on the bottom. So if yeasties are poop'in they're eat'in. Which means there be bobbles in the bottle. Thanks guys! :chug:
  3. I steeped oatmeal for the 1st time just this past weekend for an oatmeal stout. I steeped 2 cups of rolled oats in a nylon steeping/dry hopping bag @ 160 degrees F for 30 mins. Based on the very viscus liquid left behind I'm sure I'll add some great mouth feel to my stout. I went with the rolled oats as many people here have said that regular instant oatmeal (powered stuff) make a real mess. Rolled worked out great for me, but I'll have to wait a few months for the results :laugh:
  4. Hi All, I bottle a brew about 11 days ago and the PET bottles are not even close to rock hard. Carbonation has never taken this long before... Is it because I cold crashed for a week? Possibly taking the yeast out of suspension? Of note, the very last bottle I filled, which has a bit of trub, does feel hard like it carbonated. Would the next step be cracking the bottles and adding a few specs of dry yeast?
  5. Hi All, This question is mostly for the Hard Cider Jedi masters (yes Nong that means you!). Is there anything I can use instead of lactose to back sweeten/ cut down on conditioning time? My wife's lactose intolerant.
  6. Here ya go! http://web.archive.org/web/20110101131503/http://www.mrbeer.com/product-exec/product_id/240/nm/Cowboy_Honey_Wheat1 :cheers:
  7. I have an LBK in the fridge right now cold crashing and decided to throw in about .5 oz of Cascade hops (in a sanitized tea ball infuser). It's been about 3 days, and I'll bottle this on Saturday. On a few other forums folks were saying that it adds a bit of a muted hop character unlike the more in your face aroma of dry hopping at fermentation temps. Of course this also depends on the kind of hops ect... I wonder if the alpha acids react different at different temps. Anyone have any experience doing this? Thanks!
  8. Hi! I know is not particularly in the style of a traditional Dubbel to dry hop, but I was just curious if anyone has done it. And if so what hops are recommended. This Dubbel was from a Brooklyn Beer refill kit I got on the cheap at Bevmo. All gain. Its been in the keg about 2 weeks. Styrian golding hops came with the kit for the boil.
  9. I recently brewed up a Wee Heavy (old recipe) with Scotch soaked oak chips. I toasted about 1/2 the chip and then soak all of them in the Scotch for about 48 hours. I pitched the chips right after the I pitched the yeast. It's been in the LBK for about 2 weeks now and the oak flavor is very present. I got hint of the scotch too. I'm betting this is going to mellow out very nicely during conditioning. I've seen most people recommend adding the oak chips after fermentation but I wanted to try it this way for the hell of it I'll be sure to report the final out come.
  10. "Wings_Fan_In_KC" post=314198 said:I would have looked him in the eye, said F*CK YOU and walked out. YOU sir are my hero. :cheers:
  11. Old Recipes http://web.archive.org/web/20101230070246/http://www.mrbeer.com/category-exec/category_id/147
  12. Hey DaleR, My 1st batch was also ACL. I decided to follow the instructions to a fault to learn the process ect... One thing I can say about this recipe is PLEASE leave it in the LBK for at least 3 weeks. I bottled mine at 2 on the day and it had a hint of cider that still lingers even after 6 weeks of conditioning. :sick: Again, its all part of the process Have fun, Welcome and Happy Brewing! :chug:
  13. @Foothiller Sounds good. I was a little confused about the bourbon chips as well. Honestly I just can't bring my self to waste any of my Scotch or Bourbon hahaha I bought 2 bag, which is the equivalent of 2 gallons (i think). Would it be ok if I just doubled it up and did a 2 gallon batch? I'm sure the LBK will handle it ok. Looks like I should probably head back and buy a few more bags :laugh:
  14. Hi All, Went down to my local BevMo to do some early deal scouting when I ran across a suspicious looking sack of grain. Turns out it was a 1 gallon (BIAB?) kit for an all grain Dubbel. Complete with yeast, sanitizer ect, for only $4.99! Anyone every try this out? I've never done a 100% grain brew but I'm excited to try! Here's a link to the instructions I found... http://brooklynbrewshop.com/directions/Brooklyn%20Brew%20Shop%20-%20Bourbon%20Dubbel%20Instructions.pdf You think I should just follow the instructions to the letter? OR add some MrB fix'ins?
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