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Alcoholica

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About Alcoholica

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  1. Mr Beer quit making this, so is there a way to make my own..will a "Muntons Brown Lme" be the same or can I just use a "Briess". or Some brand of porter LME?? Is there anything that taste like that or similar ?? If so which ones,Thank you
  2. I have 2 LBK's with Mr Beers Weizenbeir or Whispering wheat..I keep hearing it could use more hops...It's been in the LBK's a few days..Should I drop .5 oz of tettnanger or sazz hops in them for the remaining 2-1/2 weeks fermenting... Also have Centennial and cascades but That probably won't jive in a German type beer and don't know what hops were used in whispering wheat already.
  3. Swenocha With the help you provided I got going.. So I went for it a couple days ago And heres the update.. Also used some brewing tips from a couple others from the threads ------------------------------------------------------- American Amber ale; Amber malt Extract 3.3 lbs ------------------------------------------ Centennial Hops-0.330 oz- 62 minutes Pellets Cascade Hops-0.500 oz - 22 minutes Pellets Cascade Hops- 0.500 oz- 7 minutes Pellets --------------------------------------------------------------------- English ale yeast 0.500 unit yeast ---------------------------------------------------------------------- Minimum Gravity: 1.045 Maximum gravity: 1.060 recipe gravity: 1.048 ---------------------------------------------------------------------- Minimum Bitternes:25 Maximum Bitternes:40 recipe Bitterness:40 -------------------------------------------------------- Minimum color: 10' Maximum color: 17' Recipe color: 11' A.B.V: 4.6% -------------------------------------------------------------- With the help of this discussion board I tried a few things and loved the results so far from my research here...I boiled only 1 gallon of water with 1 lb. of the LME to avoid carmelization and sticking and boil over. That is how I did my hop additions.. After the hop additions I added the remaining LME.. Another tip i found was before pitching yeast stir the heck out of the wort and work oxygen into the wort..But not only did I stir it like crazy till I felt like my hand was going to fall off, I also filled the water to the quart mark with a sprayer..I noticed that helped a lot too. My fermenter has a nice Krausen as a result.. I had to boil my hops an extra 2 mins. The electric stove doesn't keep it all boiling like a good gas burner would..But I stirred constantly the whole time .. I did at least have a slow quiet boil . But! 2 mistakes That I will avoid again..; I used Ice from my large Ice bowl from the freezer. I buy bagged ice.. I realized that I didn't sanitize that bowl before hand.. Heck I keep it in there for us to use ice in our drinks.. I hope that doesn't ruin my batch The other mistake was using oven mits over my wort.. I did this to use hot wort to clean the LME can clean and not get burned while holding the can... I noticed white insulation sticking to my finger after removing the oven mits..They must have a tear from within... If I don't have an infection I think this will be a good beer. It sure smells and looks good.. Thanks peeps
  4. 3.3 lbs so I guess I should do 3 gallons...Or perhaps 1 lb I Gal. then add the other remaining 2.3 lbs of ume after the boil ..Which sounds better on an electric stove..Thanks guys
  5. Noob question ,Thanks for the help in advance. When hopping Liquid malt extract using muslin sacks in 3 stages for example; Bittering for 60 mins, Then flavoring for 20 mins. and finally aroma for 5 mins Which is the proper way to perform this from below A or B ? A. Bring to a boil and drop bittering hops in for 60 min. wait 40 mins and then add flavoring hops.15 mins. after adding flavor hops add aroma hops for 5 mins.. remove all 3 muslin sacks . 60 minutes total boiling time Or B. Bring to a boil add bittering hops for 60 mins. and remove. And then add flavor hops for 20 mins and remove and then add aroma hops for 5 and then remove. A total of 1 hr. and 25 mins. ??? My goodness'! What A Novel !
  6. I'm a noob I'm just guessin but I assume 30 IBU is what I'm shooting for maybe yours will be good for me..Still a little vague with Q brew,Dang I can use sonar and make music But I guess you have to know hops to ge the hang of this software..Yea I know,I can hear it now.. get to know the hops then Alcoholica,lol
  7. Swenocha I like the Idea of using the briess in one LBK I have 3 empty LBK's Still have the pack of centennials . I have a pound of cascades on the way from E bay.. But I heard both were good in ales....I also have .5 oz of tettnanger hops now...But maybe I should just stick to centennial only for now.. What do you think...I don't want a really bitter beer. More of a session beer...No more bitter than say a Heineken or blue moon...Will the hop schedule that you provide below be just enough or perhaps a little more than I desire...And if it is a little more than what I'm shooting for what needs to change from below...I'll get started as soon as I get a good opinion,Thanks
  8. I did my WCPA for 2 weeks in the fermenter and it had a noticeable yeast presence ...But I had to bottle it 3 weeks for all the sweetness from the 2 1/2 tbsp. sugar to disappear ...And the carbonation was ridiculous ,forget pouring a glass as just a dropp would foam to the top,lol...But it was awesome beer because I just drank from the bottle.. BURP! I have some Canadian conditioning now..I let it ferment for 3 weeks this time and 3 days.. The 3 days because I forgot about it...I noticed the bottles didn't swell tight for over a week as with my first batch it was tight after 1 day!..... The Canadian has 1 week left bottling and I predict the head won't be so aggressive this go around..Don't know if that has something to do with adding an extra week to the fermenter or not..
  9. Me too, not big on the super bitter hoppiness..I like the blue moons ,coronas hoppiness. Although I don't mind a little citrus.. I'm much better at my wine tasting as I have access to a lot of wine makers around here that don't mind sharing.. But I'm more of a beer drinker, N.C homemade muscadine goes down surprisingly smooth and when made right and it will light that wig up quick,lol But it's obvious when wine is dry because it ain't sweet,,Simple... Now that I think about it I have tried a dry beer...Why ask why,lol I barely remember bud dry,other than I remember that dry beer seemed to give you hang overs a lot easier,so I haven't drunk it in years...So When I make this other can of Mr. Beer whispering wheat I guess I can compare the 2 and I will know.. Thanks all
  10. Ha! that's smart.. I'm not sure if sams exchanges these $5.00 water bottles But I seen where Wal mart does...The Bottles with the hollow handle through the back.
  11. I do like a dry wine with my steaks off the grill or any fancy itallian cheese sauce dishes.. Don't know if I ever had a dry beer.. Beer is not that sweet to begin with So What is it that hits the pallet to determine if it is dry.. Is it a vinegar flavor or just a lack of malt or what? Thanks!!!
  12. Wait a minute I had a pack of booster first..So the 1/2 cup of honey is still ok? Alright I see where you say addition from the booster..Maybe I need not to drink any more beer..I better go get some rest..
  13. Foothiller are you from the foothills of the Carolinas...Thanks I haven't messed up yet,That was a close one..Woooo boy, Damn I need a beer
  14. I was reading the malt to adjunct ratio article and read the following: "I've been brewing for about a year, but I'm still brewing with extracts. If I start a batch with a standard refill, I use the booster since it's there, but other than that, all I ever add is 1/2 c honey. And I only add 1/2 c honey" So I made a 2 gallon batch of Whispering wheat with booster and a 1/2 cup of honey..O.k But came back and read the adjunct to malt ratio again and seen this detail that I missed or forgot: " And I only add 1/2 c honey if I also add at least the equivalent of an additional can of UME." DOH !! I have quite a bit of ingredients I could add to the wort,you name but that could be messy aye...Will this batch be alright ? If not will againg fix it,If so The BIG QUESTION is how much aging. How long in the LBK fermenting and how long in the bottle,hmmm Thanks Just incase,My malt Arsenal: 2 cans of creamy brown UME 1 can of Whispering wheat HME 1 lb of light dme 5 gal water bottle and 4 LBK's
  15. Now I've really gone mad scientist for 25 bucks I just got a 1/2 oz of Mr. beer tettanger pellets, 2 more LBK's, another can of creamy brown ,2 cans of whispering wheat, ,6 new pet bottles,a case of glass bottles.. Some mr beer caps, Some kind of Bottle tree, A long clear plastic dripping tube and cleaning brush,Another capper..Sanitizer, muslin bag and some other mess. Looks like I'll be brewing some Whispering wheat with booster for now and read up some more.My noobiness is stressing me out to much .I need a beer
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