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Everything posted by jimmypirate

  1. Definitely learned more and continue to learn more from the experience here and on the borg than any marketing hype. You get out of it what you put into it.
  2. If good sterilization is rule number one patience is a close second.
  3. I've had really good luck with going to recycling stores and purchasing cases of pry off empties. Beverage recyclers get paid more because they clean them. So your getting a case of clean empties for $2 or less. Caps are pennies.
  4. Cool... This is my first time experimenting with additional hops. My first four batches have been straight MrB refills and recipes. Looking forward to playing mad scientist a bit. At this rate I'll be going 5 gal by the end of the summer.
  5. I'm taking jim's advice above and start the boil with a half pound of dme. Then i'm going to boil the hops for about 15 minutes and then add the spice sack for a minute before I kill the boil. Guess I'm just wondering what might be gained or lost by removing the hop sack before I add the hme and transfer to the lbk.
  6. So boiling the hops in the dme should give me the wonderful oils I am looking for. What do you think I might gain by keeping the hops in for the ferment? Going to use a muslin sack so I could remove prior to adding the hme.
  7. I fill them all with the sanitizer using a pitcher and funnel and shake them up (thumb over the hole). Emptying each bottle just before I'm ready to put the sugar in and fill.
  8. and the sugars in the dme assist with the breakdown?
  9. Just the HME and the tea bag. Going for flavor so between 10-20 minutes. Looks like 15 would give me a bit of both flavor and aroma.
  10. Brewing the Seasonal White IPA tonight and I'm thinking I'd like to experiment with some extra hops because well, I like hops and I wanna play. Picked up an ounce of Willamette Hop Pellets, thinking I'm going incorporate about a quarter of an ounce. The question is where and how? Looking for a little extra hoppy flavor should I add to the boil or commando into the lbk?
  11. All the sugar is going to do is thin it out, adding abv but no flavor. If you wanted to gain extra abv a better choice would have been to use lme or dme. The general rule of thumb is three weeks in lbk and four weeks in bottles all at room temperature before it even sees a refrigerator. Mr Beer likes to mix and match the terminology a bit but the HMEs are most definitely ales.
  12. So... Brewed batch of chile lime cerveza according to Mr B instructions with the exception of 4 peppers instead of 6. Three weeks in lbk, four weeks in bottles chilled one for three days and just cracked it. Very dry, very thin, very little discernable beer flavor, no discerable lime flavor, kinda tastes like jalapenos with very little heat. Did I not blanch the peppers well enough? Grear carbonation but no head. Used the booster as per recipe Think I might put it away and forget about it till july.
  13. JimmyPirate 2013 Brew Log Total 10 gallons Aztec Cerveza: Brewed 1/2/13 - Bottled 1/12/13 - Rest in Peace Grand Bohemian Czech Pilsner: Brewed 1/21/13 - Bottled 2/14/13 - Still providing great pleasure Fresco Chile Lime Cerveza: Brewed 3/6/13 - Bottled 3/30/13 - Conditioning Nicely Canadian Blonde Deluxe: Brewed 4/6/13
  14. I think I'm starting to understand what everyone means by body and mouthfeel. Cracked open one from my second batch this afternoon, czech pilsner, straight HME, nothing added. It was really tasty but there wasn't a hell of a lot there, especially compared to the 60 minute IPAs I was drinking yesterday. So I ferment and condition in a pretty tight space. Want to take the czech and store it down in the basement now that it's been conditioning for 5 weeks. My basement runs mid to high 50s. If I store it down there will it continue to mellow or is that cold enough to deactivate the yeasties? :borg:
  15. [attachment=12317]keepcalm93196075_2013-03-22.png[/attachment] That works!
  16. We have a bottle and can recycling place near us, nice because they take everything and handle the returns for you. Even better because they rinse them really well on site. Just got a 28 pack case of Sam Adams bottles for $1.40 and they were clean. Great option if you have one in your town
  17. Naming and making labels is almost as fun as brewing... Here's the label for my latest.
  18. So it seems that booster is basically sugar syrup that jacks up your abv without adding any flavor. While the UMEs add more flavor. Not confusing at all, incredibly helpful. Thanks :chug:
  19. So I'm going to stick with the basic recipes for a while till I get more confident with my processes. Somebody explain what is added to your brew by using a booster, dme or lme. Are you just adding abv? Are there flavor components? How would a basic hme cerveza differ from one with a pouch of booster mixed in?
  20. Just brewed the Chile Lime Cerveza. Let you know how it turns out.
  21. "dond427" post=346607 said:I use clamps to assure the tubing is attached firmly to the wand and the spigot. Just do not clamp to tight. Also, once the beer level reaches the tip of the bottle, stop filling and take out the wand. You should be left with the right amount of headspace. Displacement... didn't think of that. Good Call.
  22. Want to bring this back up to the top. Would like to have a little home brewer get together at a nice picturesque locale over the summer. Anyone in WNY?
  23. Done and done.... thanks guys!
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