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JimH

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Posts posted by JimH


  1. Seems like there are a few Texas brewers here on the forum (don't worry, I don't hold it against you, even if you are Texans, you brew, so you are OK in my book!). Unfortunately you guys are all so far away. If any of the Texas brewers find their way to El Paso, I am only 2 hours from there.


  2. [attachment=14406]IMAG0535.jpg[/attachment]

    "haerbob3" post=389705 said:

    Keep us updated It is looking like a very tasty brew. When is the sample party?

    You wouldn't want any beer that looks like that. Would you? Pretty pleased with this one. Difficult to taste the OG sample, since it never tastes like the final product, but it was good!


  3. Alright, so I was hoping to brew today, but that may not happen due to unforeseen events. I want to brew my Silver City Sunset Amber Ale soon, so I thought I would take the delay and use it for some opinion from the :borg: . Looking to make a smooth, yet slightly bitter and hoppy amber ale, focusing on some complex citrus notes with the Falconer's Flight and Centennial hops. A bit of Mt. Hood for balance and aroma. Anyway, this may not be the "proper" recipe format, but here it is:

    Est. OG: 1.057 Est. FG: 1.014 ABV: 5.6%
    Color: 13 SRM Bitterness: 37 IBU

    .5 lb Crystal 40L, steeped
    3 lb Amber DME
    .05 oz Columbus @ 60min (using up the leftovers from a previous recipe, might omit in future batches)
    1/4 oz Falconer's Flight @ 25 min
    1/2 oz Centennial @ 25 min
    1/4 oz Falconer's Flight @ 5
    1/4 oz Mt. Hood @ 5

    1 Unit US-05

    Edit: Forgot to mention, this is for an LBK sized batch.


  4. Don't discredit yourself in all of this Phil. You help out members on this forum often. Heck, it's pretty much all you that helped me learn how to steep grains, use qBrew, evaluate hop profiles... Heck, just about everything. You helped me make the Murican what it was. So thanks to you as well.

    But, you are correct, the borg is freaking awesome! Thanks everyone!


  5. "LorraineMontana" post=386339 said:

    I'm likin' the Borg! I'm a bit of a culinary science freak, so this has been a fun experiment. I can see it becoming addictive.

    Thanks for the welcome -- and for not laughing at stupid questions.

    Yup, super addictive. We here try not to be like other forums, we don't laugh at questions, just try to answer them and understand that sometimes brewing can be intimidating.

    Welcome!


  6. What he said ^^. FF is a special blend by (Hop Union, I think) blended as a special tribute to a guy named Falconer. There isn't really anything too similar, except maybe Amarillo(?). But the FF is pretty awesome. Try finding them, you won't be disappointed!


  7. "LBK" post=386304 said:

    I had the same problem but I now fill the bottles first then add the sugar. instead of up ending the bottles I now turn them on their side and turn them gently 360 degrees. This has helped tremendously.

    You are super lucky. Always add the sugar first. If you add it after you fill the bottles they will foam uncontrollably.


  8. Welcome to the forum! Glad you found us, we are here to help you make better beer.

    Definitely do not shake the bottles. The sugar is plenty water soluble and the yeast will find it. A GENTLE upending is all that is required. I promise the yeast will find it. After switching to glass I have never upended a bottle and never had one not carb.


  9. Maybe you are just way more efficient of a brewer? Was your recipe the same? I did also use a Munton's wheat DME which was I think 55% barley, 45% wheat. Normally I think its the other way round, not sure how that affects OG. Could also be qBrew poked me out at .039, but I didn't have a hydrometer, so I don't know what my actual was.

    Although, Phil did hit .039 if I am not mistaken.


  10. "zorak1066" post=386057 said:

    i think the only really nasty infections you would definitely NOT want to drink are acetobacter and ecoli.

    acetobacter eats all the alcohol you just made and poops out acidic vinegary stuff. it can burn your mouth i think.

    ecoli - if the beer smells like sh*t... dont drink it.

    This. Most infections that could kill you or make you sick don't survive in the alcoholic environment of beer. It probably won't be easy to drink but you should not have any ill health effects. I say "should not" because I am not an expert, just what I have read from other sources.


  11. Alright, weird request here. I was sitting at the computer on the Borg and my wife and friend were talking about tea. Asked me if it was possible to make a hard tea. Anybody heard of this? I thought maybe some tea, sugar, lactose and champagne yeast? Basically a hard cider, but with tea. How weird is this?


  12. Welcome to the forum Bob! So, I can't speak from experience on apples because I have never used them, and like Dave, I don't want to discourage you. I say try it because it is your beer, and you never know if you are going to like it. I never heard of using apples in beer, and there might be a reason, like Dave indicated.

    But, you did find the forum, and we are here to help you make better beer!


  13. Well, I think my new cooler will make it unnecessary to worry about it in the future, but it was definitely on the plus side of 75 during primary fermentation. That little MB thermometer didn't work (it's blank most of the time). I tried rotating bottles as often as I could, but they would melt before I got home and it got warm. Don't know the LBK temps, but the thermo sitting on the lid read 78 a couple times.


  14. Sure sounds like it! Seems like it gets warm here in these Southern/Southwestern states.
    I say try one. I was pretty sure I had made nail polish remover when I bottled. It was only 2 weeks in the bottle when I tried one. No fusels, and in doing some research through the Google machine I found some contradictory statements about whether they will condition or not, but most seemed to think that fusels will condition out, to a certain extent. So, if you didn't get too much fusel, some or most of it will condition out.
    Not only is this my first summer as a brewer, this was my first summer living in this house, so I had no idea how hot it would get in here. But we are finally getting monsoon rains, so its cooling off some during the hottest times of the day.


  15. The last batch I bottled was one that had me worried. I was using some frozen water bottles to maintain temps on previous batches, and it was working well. With this batch, it got out of hand. It was hot here and I even was on vacation for 3 days (although, not until after about 2 weeks so primary fermentation was done). Temps got into the 80s a couple of times. I was pretty sure I would have significant amounts of fusels, and the sample at bottling, I thought I tasted them. I was chatting the other day with the Nong, and he assured me it would be okay. I believed him and trusted his wisdom and tried a bottle. Nong, was right again, no fusels. So, now I am confused. I thought fermenting too high would for sure lead to fusels and off flavors (which this batch, with MB yeast developed a slight clove flavor? what?). So, does fusel come from high temps, or am I wrong? I get the off flavors, but I was more worried about fusels. So far, that is why I stuck with S-05, since it can go a little higher in the temp range.
    On the plus side, I now have a soft sided cooler that can hold an LBK plus some water bottles and maintain temps. I can't get close to lagering, but at the very least I can deviate from the S-05 and perhaps try some other yeasts.

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