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FLOutlander

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About FLOutlander

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  1. Took a Gravity Reading today. Came in at 1.015, right where it should be. I put the LBK into the fridge to cold crash before bottling on Tuesday. The sample tasted fruity, and reminded me of a flat Shock Top. It even looked like one, with its orange color and cloudy Wheat Beer look. Kinda strange since this is NOT a Wheat Beer, nor did I use any orange peel or zest. Gonna be interesting to see how this conditions out. Hoping for the best! Cheers! Axel
  2. Wow, thank you both for that information. With regards to the LME addition, I was worried that adding all of it up front would alter the color/taste too much. Most folks seems to dislike boiling LME for any length of time. But what you're saying makes perfect sense. If the FG indeed settles down to around 1.016, the ABV will be around the 6% range. Slightly more than I was aiming for, around 5.2%. Thanks again, both of you! There's a lot of info in the last two posts, and I appreciate that. I will keep everyone posted as to how this is progressing. Right now, at 24 hours in the fermentor, there's a Yeast Party in the LBK. Lots of krausen! Cheers! Axel
  3. "jsramon23" post=371463 said:Gravity reading?? LOL...I am not at the point of taking readings yet...i just boil the water, add the extract, mix in LBK, add the yeast and hope for the best No worries, bro. I would leave it in the LBK for a full 3 weeks then, just to be sure.
  4. What a coincidence! I just brewed my Aztec as well. I added a pound of light lme and 333 grams of Raw Agave Nectar, along with an ounce of Hallertau. Hoping to have this ready for the 4th of July! I would leave about 1.5 inches of room at the top of the bottle. I used the 1 liter PET bottles and I leave about 2 inches, priming with 2.5 tsp of sugar. What was your Original Gravity? Mine came in at 1.063. Cheers! Axel
  5. Greetings All, Just wrapped up another brew day. Here's what I used... 1 can Mr. Beer Aztec Mexican Cerveza 500 grams Light LME 333 grams Organic Raw Agave Nectar 1 ounce Hallertau I took 6 cups of filtered water and brought it to a boil. When it reached 160F, I added 250g of the Light LME. Continued on to a rolling boil, then added a half ounce of Hallertau in a Hop bag. Started a 20 minute timer. With 7 minutes to go, I added the other half ounce of Hallertau and continued until flame-out. I then added the can of Aztec, the other 250g of Light LME, and the 333g of Agave Nectar. While the wort was cooling, I began rehydrating the Mr. Beer Yeast. I then topped off with cool filtered water and stirred the wort for about 10 minutes to mix and aerate properly, and finished off with the yeast pitching. Another gentle stirring before screwing the lid on and placing the LBK in the closet. Pitching temp was about 76 degrees. The closet stays at around 72. Original Gravity came in at 1.063. This will stay in the LBK for a full 3 weeks, at which time I will take 2 hydrometer readings 3 days apart. If all is well, it'll go into the bottles on top of 2.5 tsp of table sugar. My first taste will happen 4 weeks later. Hoping to have this ready by the 4th of July, but don't mind waiting another 2-3 weeks if needed. Calling this my "Verano Ale", and I'm hoping for a refreshing hot-weather beer to enjoy on my back porch after work. Anyone willing to take an educated guess at what the Final Gravity might be? Cheers! Axel
  6. Thank you all for the warm welcome and the tips / links you've provided. Very helpful, indeed. I just checked on my LBK and it seems the fermentation has only just begin. The first 24 hours were the most impressive, with lots of Krausen forming on top, even leaving a ring around the top of the LBK. After that first day, things slowed down a lot, with minimal bubbles (truly tiny in size) rising slowly to the top with little fanfare. But then I check on it this morning, and oh my goodness! Lots of bubbles, much bigger than before, rising rapidly from the trub. The wort has cleared considerably, but the yeasties seem to have really woken up at this point. :banana: Definitely going to leave this alone for the full 3 weeks! Then cold crash for 2-3 days before bottling, and 4 weeks to condition.
  7. Greetings All, I was given a Mr. Beer kit for my birthday last week. I must admit I never considered buying one myself, but as I watched the instructional DVD I got very interested. Needless to say, I've been reading a lot since then. My kit came with Grand Bohemian Czech Pilsner and Aztec Mexican Cerveza. The Pilsner is in the LBK right now going on 3 days. I will let it do its thing for a total of 14 days, then taste and bottle. Conditioning will be another 14 days minimum, then a few to chill. Can't wait to try that first sip!!! :party: Next I will do the Aztec. I can't find a lot of reviews for this one. Any of you care to share your thoughts on the Aztec Mexican Cerveza? I'm thinking about possibly adding a cup of honey along with the can of HME. Then letting it ferment 21 days before bottling. Any suggestions? I rehydrated my yeast for the Pilsner, and plan on doing it again with the Aztec. After that, I think I will try my hand at the West Coast Pale Ale. I get the feeling this is going to be a very fun little hobby. Cheers!
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