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Everything posted by SlickRick07

  1. Here was the missing link to the other kegerator: http://www.kegerator.com/edgestar-full-size-dual-tap-built-in-kegerator/KC7000SSTWIN.html?cgid=Kegerators
  2. The original kegerator I was looking at had a homebrew conversion kit which was nice. I guess my biggest question now is will it hold two 5 gallon cornies or at least 1? I'm not sure how those compare to the short, fat commercial kegs. http://www.kegerator.com/edgestar-full-size-kegerator-and-keg-beer-cooler-w-home-brew-tap-kc2000sshmbrew/KC2000SSHMBREW.html?cgid=Kegerators-Home_Kegerators Ironically, I have a nice beer fridge right now but it's pretty old. I wouldn't be shocked to see it die at any time. If I knew it would last, I would just by the equipment that you have now and use picnic taps. Essentially that would be fine for kegging, just not the pretty dispenser on top. In reality, I feel like I'm due to buy a kegerator and would like to have something a little nicer but that is a thought.
  3. Da Yooper, I found this on Amazon for $600. It looks like it comes with everything, even a CO2 Tank. I'll still need to buy a keg, will this hold 2 cornies or just one?
  4. Sorry, I meant to quote and respond to Da Yooper.
  5. I know you have a lot of experience with homebrewing, do you have a complete kegerator system that you would recommend?
  6. Due to time restraints with having two little ones, I'm looking to purchase a complete kegerator. Would anyone have any advice or opinions on this Kegerator I've found with a homebrew conversion kit: http://www.kegerator.com/edgestar-full- ... Kegerators I would be open to any other kegerators that someone might have experience with or recommendations. I also see this model that includes a keg as well: http://www.kegerator.com/edgestar-ultra ... Kegerators From what I've read, it sounds like it might be worthwhile to swap out the faucet for a Perlick as well: http://www.northernbrewer.com/shop/perl ... aucet.html Finally, has anyone had experience with the Draft Brewer Single Keg System: http://www.northernbrewer.com/shop/brew ... ystem.html
  7. ANR, great info. How much would be a good starting point for the 2.5 gallon batch? Doing it during batch priming is appealing as I always batch prime. I could simply just add the extract in once I split the 5 gallons as I prime. I read on the reviews someone added the entire bottle of the peach extract with horrible results. I'm definitely going to be on the safe side and add a little at a time.
  8. @rickbeer, I appreciate the help and insight. I actually have posted this on NB's site as well. There isn't a great deal of info on it, but the posts I did receive all recommended the honey/fruit additions. The recommendations weren't specific on amounts which is more of what I was inquiring about. I've posted a similar question over there but have yet to get the responses I need. I do mostly MB kits so was hoping for more of the great insight I've gained over here on past brews. Typically I really have went with the tradition of brewing the kit as is and run with it. As I'm sure you're aware, those NB kits are 5 gallons. I simply thought it might be fun to add them to two LBK's and tweak one. Being summer, I would love to try peach as it's one of my favorite fruits. I did look at the MB site for fruit additions but did not see any that were for peach. The honey isn't for taste but for ABV and crispness. The original kit comes in at 4.4% ABV. It would be nice to bump that at least a little. Again, I appreciate the input.
  9. Right, I should explain that it's a 5 gallon recipe that I will split into two LBK's. So the honey is for the entire batch, the puree would be used in only 1 LBK. I've read on the NB site that several people have added 1.5-2lbs of honey for their American Wheat Ale 5 gallon kit. I have never used honey in a recipe, nor added fruit before in at the primary fermentation phase. I guess that's my main question. Not being familiar with honey and it's affect on the overall ABV, how much would I use on a 5 gallon recipe? Then that fruit puree, how much would I add to just the 1 LBK?
  10. This really is uncharted territory for me. With my American Wheat Ale, I'm thinking of splitting the 5 gallons into two LBK's. Then adding this: I'm actually considering adding honey and wondered if NB's Orange Blossom Honey might be nice. Here is the link: http://www.northernbrewer.com/shop/cali ... honey.html Secondly, I wanted to split this into two fermenters in order to add peach to only one of them. Would NB's Peach Puree be a good choice? Here is the link: http://www.northernbrewer.com/shop/oreg ... puree.html The honey size is 3lbs but I'm assuming I only need to add 1.5-2lbs of honey. Anyone care to plug that in to QBrew or Beersmith for me? How would that affect the American Wheat Ale's ABV? Similarly, I'm not sure how much of the peach puree I should use if I'm only adding that to 2.5 gal instead of the full 5 gal. Any advice from brewers who have used fruit? I fear overpowering the beer if I split it in two and add all of that fruit flavor.
  11. I have Northern Brewer's American Wheat that I'll be making and dividing into 2 LBK's. I've read several review that adding 1 lb. of honey is a good idea but also to add fruit. I've never used fruit before and was looking for any helpful insight possible. Thank you in advance. I've read cherry is a flavor many have liked adding but also lemon is a potential fruit. Now that I read about this peach recipe, I'm intrigued in that as well.
  12. I have Northern Brewer's American Wheat that I'll be making and dividing into 2 LBK's. I've read several review that adding 1 lb. of honey is a good idea but also to add fruit. I've never used fruit before and was looking for any helpful insight possible. Thank you in advance. I've read cherry is a flavor many have liked adding but also lemon is a potential fruit.
  13. I have had good success with a modified MA. I recommend 3 weeks fermenting and 8 weeks conditioning at room temp. It will no longer have the cidery after taste that you see currently. Don't refrigerate until after that 8 weeks of conditioning. Let one bottle refrigerate, taste it, and then see if it's ready. That way you can allow the rest of the batch to condition longer if needed but I don't think you will need to by then.
  14. Did you like how the raspberry turned out then?
  15. I've been interested in getting into kegging myself. Where did you guys purchase your kegerator and kegs? I have two little kids so building one is far too time consuming currently. I would much rather purchase one if possible.
  16. I've tried to read through this thread but was wondering what type of beer you made? I'm assuming it's the Czech Pils, Mexican Aztec, or American Light since it was a first batch. In my experience, the MA needs 8 weeks to condition out that green cider taste. The Czech Pils probably needs at least 4 weeks to condition itself. That helps it mature and rid itself of some of that off flavor.
  17. Thanks guys, I bottled with 53g on Sunday. My notes were for 52g previously so I'm sure that'll be fine. The help allowed me to get this done over the weekend!
  18. @rickbeer, you are correct on the Carribou Slobber. To be honest, that was the best beer I have made to date. I actually have a 5 gallon kit conditioning currently. I used my Tap A Draft to bottle the first batch and it was very creamy. My buddies couldn't believe I produced that quality of beer. Do yourself a favor and try it. You'll love it and it'll make you look good!
  19. Does anyone recommend a brand to purchase a new kegerator? I simply don't have the time currently to attempt to build one and would rather spend the money on a new one. I appreciate any help!
  20. Forgive me as I left my notes from past recipes at work. I wanted to verify that 50g of can sugar sounds right for the MA recipe. I'll be batch priming as well. Thanks in advance!
  21. It all depends on what I'm looking at doing. I still do the 2.5 gallon MB batches but have often doubled up to make a full 5 gallons at times. I also have moved up to making the Northern Brewer 5 gallon batches as well.
  22. I've been brewing for about a year and actually had a lot of success with my Mexican Aztec Modification. My very first homebrew was the MA and I brewed it straight up. It was low on taste and low on ABV but I did produce beer. I got about 6 other batches under my belt and decided to attempt another batch of a beer I had made previously but to improve upon it. At the time it was summer, and that I like Cerveza, so I purchased the MA Refill. Here is the recipe I used: 1 Can MA HME 1lb. Light DME 1.0 oz Saaz @15min. .5 oz Hallertau @ 10min. 4 Limes worth of Zest @Flameout 1/2 Cup of Lime Juice @Flameout I did the usual sanitizing, fermenting, and bottling. I now knew from my first go around with the MA that it was pretty green until at least 8 weeks of conditioning. So I let this batch rest for 3 weeks for fermenting and 8 full weeks of conditioning. My finished product was my 8th brew, but the first brew that I would prefer to drink repeatedly and can be proud to let others try. It's a slightly heavier Cerveza, but still light, the ABV is 4.76% which is nice for summer. I get just a small hint of lime that can be brought out with a lime wedge, and it has just enough hops to give it flavor and aroma. I'm honestly a bit shocked that I like this so much compared to my very first MA that was very blah. Not only was this beer a success but it does show that what the veterans on this site preach about being patient, brewing a brew straight up the first time to get a feel for it, etc. is worth listening to and practicing. To be honest, I just brewed this last weekend so it'll be ready for spring. By my recipe, it'll take a good 3 weeks to ferment and then another 8 to condition.
  23. How did you add the raspberries? Are they actual berries or a concentrate?
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