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richtazz

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About richtazz

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    Brewmaster in Training
  1. The Vinator is God's gift to bottling day! It saves time and sanitizer, and that's a win-win!!! I rinse all my bottles right after I pour them to drink. It keeps the carbonation trub from cementing to the bottom of the bottles, and saves time on bottling day. My utility sink is right next to my water heater, so I have almost instant hot water, making rinsing a snap.
  2. My first wheat came out really dark, and Jim Johnson suggested shortening my boil times with the DME. My second batch (different style, but still a wheat) came out much lighter following his suggestion. Your sample is quite a bit lighter (and Oranger... :laugh: ) than mine was. Mine still tasted good, just dark. From the color, what are you going to call this recipe, Orange Dreamcicle? :chug:
  3. Enter your ingredients here and see what you get. Screwy put a lot of work on all this, and he is a genius! http://www.thescrewybrewer.com/p/brewing-tools-formulas.html
  4. I use a wire mesh colander/strainer too. Pour slowly, as hops clog like nothing I've ever seen... If a few get by, don't worry about it, as they will settle with the trub.
  5. They make another type of specific gravity measuring device called a refractometer, which uses a very small sample to get it's readings. They're a bit trickier to use, and more expensive than a hydrometer, but are available.
  6. I think with your additional LME, you could get away with one can of juice, but not 2 plus the booster. That would throw your malt to adjunct ratio out of whack and result in a cidery mess. Adding the juice at the start will result in a very subtle passion fruit flavor, but less conditioning time due to the fact that the sugars in the juice will be consumed during primary fermentation. If you add the juice after a week or so (allowing fermentation to slow down), it will result in a more pronounced fruit flavor, but may require an additional 2 weeks (6-weeks total at room temp in the bottles) or more conditioning time to mellow out due to the added sugars.
  7. Thanks guys. Like i said, it still tastes good (hops boo-boo not-withstanding) and not burnt or scorched. I was anal about stirring and keeping the flame optimal to keep it at just a nice rolling boil. Next time, I will take Jim's suggestion and add the last of the DME and HME later in the boil rather than at the 1/2 way mark. Big Papa, I've heard about older LME's darkening over time, so maybe that was part of it also. In any case, I have a good tasting 6% ABV Dark Weizenbier to enjoy until next batch, I think a nice hoppy IPA for a change of pace from this sweeter, fruity wheat will be nice.
  8. You need more room temp conditioning time. Take them back out of the fridge, then give them at least another 2 weeks at room temp. As a newbie, I did the exact same thing, followed this advice given to me on these forums, and it was SOOOOO much better. Patience young grasshopper!
  9. Just a suggestion, I enter everything into Q-Brew including brew date, ingredient additions, brew schedule, post-brew whoopsies (like the "tea balls too small for the hops expansion resulting in hop cement" incident with my Weizenbeir) in the notes section of the program. This way, I don't have a notebook to lose, rip pages out of, spill something on, get eaten by my dog, etc... and everything is in one place for easy reference and reminders when I decide to recreate a recipe.
  10. I modded my Mexican Cervesa with a can of frozen Minute Maid Limeade mix and 24 drops of El Yucateco Habenaro hot sauce added to the boil. It is very good. I think if I make it again, which is likely, I will add the limeade after a week of fermenting, for a bit more lime flavor. Although the subtle lime flavor is good, and the hot sauce adds just a hint of heat, a little more lime I think would make it perfect. On this topic, has anyone tried using powdered lemonade mix as priming sugar? It's mostly sugar and fructose, but I wonder if it would make too strong a lemonade flavor being added this way. Maybe 1/2 sugar, 1/2 lemonade mix? Thoughts?
  11. That's not a tree, it's a hop explosion coming out of the beer!
  12. A question of sorts. I brewed a 5 gallon batch of Weizenbeir from an extract kit. The only variaton from the kit is that I added 1lb of DME light wheat extract. I followed the instructions to a tee, only adding 1 of the 2 3.3lb cans of LME at the start (60 minute total boil time) for the bittering hop portion, then adding the DME and 2nd can of LME at 30 minutes prior to flame out. I kept the temp at a slow rolling boil, and cooled the wort to 70 degrees F within 20 minutes of flame out. The resultant color is what I would consider really dark for a Weizenbeir. On an unrelated learning experience note, it ended up a bit malty and lacking in hop flavor because I attempted to use tea balls for the hops and didn't realize how much hop pellets expand (whoopsie!). I ended up with hop cement in the tea balls, so I doubt I got very good hop utilization. Other than that, it doesn't taste burnt or anything, has great head retention, carbed up beautifully, is still drinkable (although in need of a bit more hop flavor obviously), it's just really dark for a wheat beer. [attachment=13635]Weizenbeir.jpg[/attachment] Any ideas as to why it's so dark? Your feedback is greatly appreciated, thanks in advance.
  13. This community really is great. There are a lot of people on here that are very helpful. Your only limitation is your imagination and 2.5 gallon batches.
  14. I had the same issue with hops in a tea ball. I didn't realize how much they swelled during the boil and had a green boulder to chisel out of the tea ball when I was done. I'm either going commando next time or will buy some muslin bags or nylon strainer cloth for next time.
  15. You don't count where the liquid "climbs" up the side of the tube of the hydrometer, so I'd say your reading is 1.008 making a straight line from the level of the liquid to the line on the hydrometer
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