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About JoBoo

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    Newbie Brewer
  1. Since starting this thread, I have done A LOT of reading on grains. As with most ingredients, it depends on your end game. You could take a Mr. Beer can and simply enhance body and head retention, like adding 1/4-1/2 lbs of CaraMunich to the Octoberfest. Or take the CAL and do any number of things. I think for the Blonde, I will add 1lbs golden DME. And then 1/4 l bs Breiss crystal malt 30L. Then see what the LBHS has for aroma hops and yeast.
  2. Ok folks, I am trying to figure out what grains would go best to steep with the Canadian Blonde. I just want to enhance body and flavor with good head retention. Thinking about .5lbs of crystal malt 30L. And possibly some Saphir hops for aroma. And most certainly some upgraded yeast. What does the Borg think?
  3. I brewed mine a month ago. Added a cup of brown sugar and a cup of clover honey. In the primary for 3 weeks and then racked to a secondary to batch condition for 3 weeks. Plan to bottle condition for 3 more. It is smelling great so far.
  4. I am certain this has been asked a lot, but where is the cheapest place to get refil kits? I have been scouring the Internet and by the time you add shipping, everyone ends up about the same.
  5. I actually used some light agave (1-1/2 cups) in a batch of Canadian Blonde (2 cans HME) that is bottle conditioning in the fridge right now. I even batch primed with the agave. Very excited to see how it turns out. A brewing mentor of mine uses it with a good bit of success.
  6. Depends on what you want to do. Do you want to play with flavor? ABV?. If you want to challenge yourself go to your LHBS and get some Lager yeast and pitch that, then at the first signs of fermentation, put it in a COLD water bath around 48-50 degrees for about 3-4 weeks
  7. JoBoo

    New Guy

    Yankee- I thought about that, so far the yeast has been doing pretty well. Been in the bath 10 days, and I think still has a few more to go to finish fermenting. Due mostly to the lower temps. It was a gamble that so far has seemed to work out. Smelling nice! I think rehydrating the yeast and pitching into wort that was exactly the same temp helped it get a good strong start.
  8. Hi all! Sort of new at brewing.....very new on the forums. Did my first batch months ago (CAL), added a cup of honey in the secondary for flavor and boost. Not too bad. Currently bottle conditioning the Canadian draft (two cans HME and 1/2 cups agave nectar). And Lagering the Octoberfest with brown sugar and honey at around 58 degrees. Look forward to learning
  9. I have only done three batches, but have batch primed for all and it is super easy, no worrying about getting too much or too little in each bottle
  10. A great way to boost your ABV without adding any flavor profile is using Agave nectar. It is 1.4 times sweeter than sugar and as far as I can tell leaves no flavor or color influences. Also works great for a bottling primer.
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