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Monsteroyd

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About Monsteroyd

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  1. But boiling LME (Liquid Malt Extract) will probably darken your beer a bunch. It carmelizes. I use 1 lb of DME (Dry Malt Extract) in a gallon of water for my hop boils. Definitely do NOT boil the already hopped malt extract, it will skunk, Monty
  2. I treat them almost the same as beer, 3 weeks in the fermenter, 4 weeks carb and condition. However sometime, depending on how much sugar you added, ciders might need to age longer. Monty
  3. http://archive.maltosefalcons.com/recipes/20051002.php There's a recipe right there. Man, if you google bappir, I found tons of references to people making sumerian beer. EDIT: and another: http://www.netplaces.com/home-brewing/experiments-recipes-from-the-laboratory/gilgamash-sumerian-beer.htm Good Luck Monty
  4. I don't think they had carbonated beer, did they? Also after you mash grain, you don't have any starches left, only sugars. How do you make a bread with no starch? I am not being difficult, but these are the first things that sprang into my mind as I read your post. The Professor is the only person I know of that has made ancient beer, and he did not use bread I don't think. I always thought the bread thing was a mis-understanding on our part. Is it possible that this Bappir bread is not a bread like we know of? Also why use HME at all, I thought you were going to use the bread, but if you need some malt extract, why not use unhopped malt? You can get LME or DME without hops at any LHBS. I relish to hear more of your adventure, and wish you luck. You'll probably end up with something that resembles beer. :") Monty
  5. Yes I do this all the time because it takes a long time to dissolve. I put in half the pack in a gallon water jug (think plastic milk jug) and then a cup of water, cap it and shake the heck out of it for a while to make a slurry, and then add the rest of the water to that. It seems to speed up the process some. One Step is good for a few days I think. StarSan is good as long as the PH is 3.5 or less. It lasts a looong time. Way more than a month.
  6. The CAL has an IBU of 11 so if it is bitter something else is going on. If anything mine always comes out way to 'cidery' with little or no bitterness. You might have had a bit of infection. Let it sit in the bottle another few weeks and see if it gets better. Monty
  7. I'm not sure, but how long did you ferment it before bottling? Did you use a hydrometer to know when it was done? Also 'cold crashing' (putting the LBK in the refrig) for a couple of days before bottling can help with getting everything settled out. Monty
  8. No I've done the Azteca similar to your recipe, (only I used honey instead of agave, but I like that idea) and dumped it all in the LBK. I let it sit for 3 weeks, bottle primed with 2.5 tsp / Liter (I like carb) for 4 weeks and it was pretty good. I use maltodextrin for head, and actually when I make this with zest and juice from 3 limes, my wife drinks all I make. She likes it. I like it too. I think that even after sitting for 3 weeks, there are still enough yeast cells floating around to carb the beer. Monty
  9. I make this and add an LME pack and sometimes a booster. Makes a real nice smooth beer without any bitter after taste. I like it and its one of my regulars. Monty
  10. Are you splitting this between a couple of LBKs? That's about 4 time the normal amount of malt, or twice as much as the seasonal Saison. Just curious. Maybe this is a 5 gal recipe? Monty
  11. The Patriot 'Lager' HME is pretty good I think. The American is a little more bitter, but about the same color, maybe a bit darker. The Patriot isn't really a lager, but an ale. My favorite Patriot Ale recipe is MB Patriot HME 1 Pale LME 1 Booster. (or 2 cups honey) Tastes good and will be about 6% ABV. I actually prefer the honey to the booster. As always 3 weeks fermenting, 4 weeks in the bottle. Monty
  12. OK just tried mine last night. Great head, carbonation and color. Liked the initial taste, but too much bitter aftertaste (BAT) for me. This is only 30 IBU, but just too much bitter for my tongue. I am going to try to mellow it out a bit, and make another batch with lemon zest and juice to try to smooth out the BAT. OG 1.064 FG 1.004 ABV 7.86% Monty
  13. I leave the hop bag in until after I bottle. then clean it out. The less messing around in there the better. That's assuming that it doesn't clog up the works. Monty
  14. I just got back from Japan, and when ever I'd order an Asahi at this one place, they would pull a glass from the draft and then go to a machine that put out a frothy head on the beer. I thought it was effective but stupid. I'd blow it off each time right in front of them, but they kept doing it. I think in Japan, if the beer is served without a head it is considered a bad beer. or something. Weird. Monty
  15. Hi I thought I'd add a little update to this thread. I made some cider using this recipe: Mr Beer Cider concentrate 3 cups Honey 1lb lactose yeast nutrients + food(urea) rehydrated S-04 OG 1.083 FG 1.008 ABV 9.83% fermented for 3 weeks, bottle Conditioned for 4 weeks. Turned out nicely carbed and just the right amount of sweet. This is going to be my standard cider recipe. Tastes really good even with that 9+% ABV Monty
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