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full_too_pale

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Everything posted by full_too_pale

  1. RickBeer, why do you say they are actually 3.1? Forgive my ignorance, but can you explain that to me please? And how long would you recommend for conditioning time before trying? A month? Thanks.
  2. Thanks guys I appreciate it. Also, what's the best way of calculating abv% without a hydrometer? Does it work if you add all the estimated amounts from each ingredient, like 2 cans of Bavarian weissbier at 3.7 each= 7.4, plus the booster at 1.3, and LME at 1= 9.7% abv, or does it not work that way?
  3. I'm trying to make a double hefe weizen. Here's what I used: 2 cans of the Bavarian Hefe weissbier, 1 LME soft pack golden, 1 pack of booster, and 1 packet of Safbrew WB-06 Dry wheat Yeast. How long should I let these bottle condition? I've read that hefes don't take too long, but what's the time frame with this much malt? Thanks
  4. My Grand Bohemian Czech Pilsner, with two LME pales, still has a cidery taste to it. It fermented for 20 days, and has been in the liter PET bottles for over six weeks now. I just tried a bottle last night that was in the fridge for 5 days, and STILL the cidery taste, and it tastes nothing like any Pilsner I have ever had. What did I do wrong? I sanitized everything properly, and I maintained a steady temperature of 70 degrees. Is there anything I can do to fix it, or am I stuck with this shitty beer?
  5. So my Grand Bohemian Czech Pilsner, with two LME pales, was in the LBK for 21 days, and in the bottle for 31 days now, all at 70 degrees. I put a bottle in the fridge today and I am going to test it on Friday. If all goes well I will post some pictures of my first brew, that I didn't screw up haha. I also received great help on this forum. All my questions are always thoroughly answered. Thanks guys.
  6. I am getting really sick of testing my PET bottles, since I only have 8 per batch, and every test hasn't been ready yet. Obviously with the 12 oz bottles I will have more to test and it won't be as big of a waste if the beer is not ready. What are the other benefits of using 12 oz glass bottles? Does it take less time to carbonate and condition, since it is less than half the amount of the PET bottles? What is better 12 oz or 16 oz glass bottles? By the way, my Grand Bohemian Czech Pilsner with 2 LME's is almost ready. I think 1 more week. I will post pictures. Thanks!!
  7. Yesterday I opened a bottle of my Grand Bohemian Czech Pilsner. I made this one with 2 LME's, it was in the keg for 20 days, and 15 days in the bottle. When I opened the bottle it made the carbonation hiss or sound, or whatever you want to call it, but there was zero head and zero carbonation, AND it was very very cloudy. When I bottled it, it was really clear. I just opened this one early to test it, but now I am really concerned. However, it did have a lot of flavor, just zero carbonation. So I just need to wait this one out, and all will be well??? And why is it so cloudy now, when I bottled it was clear?? I use the 1 liter PET bottles, and 2 and 1/2 teaspoons of sugar priming. Thanks.
  8. @haerbob3, I honestly wasn't going for a quick buzz. I thought that the LME's added more flavor. That is what I was going for, a really flavorful wheat ale. Please remember that I am new to brewing and I guess in an experimental phase right now. This is only my third brew.
  9. This Bavarian Weissbier has maintained a steady temp of 70 degrees, and I just used the yeast that came with it. I guess I was just a little confused of the conditioning time because I read a lot about wheat beers being ready to drink a lot earlier than others. I am going to keep this one in the keg for three weeks, and I will wait four weeks before I test one out of the bottle.
  10. Is there a guideline or general rule of thumb for how long to wait when adding extra LME's? For example, you add 1 LME, you have to wait an extra week, and since I added 3, I need to wait an extra 3 weeks? I don't like testing them when they are not ready, that's why I am looking for a bit of a guideline.
  11. Is it worth opening a bottle after two weeks, or should I wait 4 weeks? Any idea or estimate for when this should be ready after using 3 LME goldens?
  12. After doing some research, I keep reading that wheat beers do not take as long to ferment and condition. So I made the Bavarian Weissbier and I added 3 LME Goldens to it. Should I still give three weeks to ferment in the keg, and 4 weeks to condition? Or will this one be ready to drink sooner because it's a wheat beer? Thanks.
  13. One of my favorite beers is Weihenstephaner's Original Premium. Does anyone know any recipes using Mr. Beer's ingredients to brew something similar to this? Or any recipes to make a traditional German style lager? Also, keep in mind when suggesting, I can currently only control my temperatures around 68-72 degrees Fahrenheit. Thanks.
  14. How much extra conditioning time should I give it because of the added sugar?
  15. Yes, I know about LME and DME, and I know about not adding sugar. This was merely an experiment for taste since I got the kit on clearance.
  16. I am trying to get an idea for the alcohol content of a beer I just made; I still haven't got a hydrometer yet. I managed to find a Mr. Beer kit on clearance so I put this recipe together: 1 can American light 1 pound Muntons Plain Amber Dry Malt Extract 1 cup of sugar The guy at the home brew store said the Munton's would add anywhere from 1-2% alcohol content. Roughly, how much does 1 cup of sugar add?
  17. Yeah, I actually asked on here about conditioning in the fridge, and I was told to do it at room temp. After two weeks carbonated, I almost put it in the fridge because of what Mr. Beer says, but thanks to this forum I have kept everything at the same consistent temperature throughout the entire brewing process.
  18. I understand the 2-2-2 Mr. Beer recommendation method, but can someone give me an average conditioning time for the following beers; these are the ones I made with adjustments included: American Light with DME (in the keg 15 days, 4 weeks in the bottle now) Grand Bohemian Czech Pilsner with 2 LME pales (20 days in the keg, one week in the bottles so far) and I just made the Bavarian Weissbier with 3 LME Golden. Which types of beer take longer to condition, and how much longer? Which ones take less time? Is there a guide or chart somewhere I can find the difference when it comes to the conditioning time of Pilsners vs. Weissbiers vs. Lagers vs. IPA's etc, etc? If you have made any of these beers, please tell me how long it took. Thanks.
  19. Well I tasted it, and it does not taste sweet. If I wait another week (to make it three weeks fermented) will it have any negative effects on the beer, if it is ready now?
  20. It has been two weeks fermentation in the keg now for my Grand Bohemian Czech Pilsner. I just tried a sample and it tastes like flat beer. Do I really need to wait another week of fermentation? If I go by Mr. Beer standards it tastes ready and it has been two weeks. Everyone on here says wait three weeks for fermentation. What should I do? The recipe was: 1 can HME (GBCP) and two LME pales.
  21. I am pretty sure it was a DME pale and I added it before fermentation. I definitely did not use it for carbonation, I just used regular table sugar for carbonation. Thanks!!
  22. Thanks everyone, I really appreciate the quick and thorough responses. It really makes the brewing process easier for beginners like me. I am pretty sure the sugar I added was a DME pale for the American Light, just to clarify.
  23. I was just looking for a recommendation for those you have already made yourselves and know are good.
  24. I am waiting on the American Light and Grand Bohemian Czech Pilsner to finish, so what should my next challenge be? I was leaning towards one of these three: Canadian Blonde, Bavarian Weissbier, or the Patriot Lager. What do you guys recommend?
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